linkermccarty

[linkermccarty]

These Spicy Bacon Chickpea Burgers are a delicious twist on traditional burgers. They're packed with flavor and have a satisfying, slightly spicy kick. Perfect for a backyard barbecue or a weeknight dinner.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 6 slices bacon, cooked and crumbled. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1 egg. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and mayonnaise for garnish.

Instructions: In a food processor, combine chickpeas, bacon, breadcrumbs, Parmesan cheese, green onions, cilantro, egg, smoked paprika, cayenne pepper, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. Form the mixture into 4 burger patties. Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the chickpea burgers for 4-5 minutes on each side, or until they are heated through and have grill marks. Toast the hamburger buns on the grill for 1-2 minutes, until lightly browned. Assemble the burgers by placing lettuce, tomato, and mayonnaise on the bottom half of each bun, followed by a chickpea burger patty. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

dillon nelson

[linkermccarty]

This easy vegan recipe combines the flavors of the Mediterranean with the simplicity of roasted broccoli and cauliflower. The vegetables are tossed in a flavorful mix of herbs and spices, then roasted until tender and crispy. A squeeze of fresh lemon juice adds brightness to the dish, making it a perfect side for any meal.

Ingredients: 1 head broccoli, chopped into florets. 1 head cauliflower, chopped into florets. 3 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper, to taste. Juice of 1 lemon. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Preheat the oven to 425F 220C. In a large mixing bowl, combine broccoli and cauliflower florets with olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. Toss until the florets are evenly coated. Spread the seasoned broccoli and cauliflower florets in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the edges are crispy and the vegetables are tender, tossing halfway through cooking. Once roasted, remove from the oven and drizzle with fresh lemon juice. Garnish with chopped parsley before serving. Enjoy your Mediterranean-style roasted broccoli and cauliflower!

Prep Time: 10 minutes

Cook Time: 25 minutes

P?átelé - Irena Sarplaninac

[linkermccarty]

With a satisfying crunch, these vegan cranberry pistachio pudding cookies taste great. They are a great mix of sweet and sour flavors. They are soft and chewy because of the pudding mix, which makes them great for any event.

Ingredients: 1 box vegan vanilla pudding mix. 1/2 cup vegan butter, softened. 1/4 cup maple syrup. 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water. 1 tsp vanilla extract. 1 1/4 cups all-purpose flour. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dried cranberries. 1/4 cup chopped pistachios.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. The vegan butter, maple syrup, flax egg, and vanilla extract should all be mixed together in a large bowl. To the wet ingredients, add the pudding mix, flour, baking soda, and salt. Mix everything together well. Add the chopped pistachios and dried cranberries and mix them in. Using a cookie scoop or spoon, drop dough onto the baking sheet in tablespoon-sized balls. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mount Lorne Co Housing

[linkermccarty]

These peanut butter cookies don't need any flour and are very simple to make. They taste great with peanut butter and are rich and chewy. You can eat them for any reason.

Ingredients: 1 cup peanut butter. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 tablespoon ground flaxseed. 3 tablespoons water. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the ground flaxseed and water in a small bowl and mix them together. Do nothing for 5 minutes so it can get thicker. Put the peanut butter, sugar, vanilla extract, thickened flaxseed mixture, baking soda, and salt in a large bowl. Mix everything together well. Scoop out pieces of dough with a spoon or cookie scoop and roll them into balls. Leave space between each cookie when you put the balls on the baking sheet that has been prepared. Press down gently on each cookie with a fork to make a crisscross pattern. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 10 minutes

Cook Time: 12 minutes

Yoga

[linkermccarty]

Creamy brie cheese, salty prosciutto, sweet fig jam, and caramelized onions are all grilled perfectly between two slices of ciabatta bread and taste great together.

Ingredients: 4 slices of ciabatta bread. 8 slices of prosciutto. 8 slices of brie cheese. 1/2 cup caramelized onions. 4 tablespoons fig jam. 2 tablespoons butter, softened.

Instructions: On two pieces of ciabatta bread, spread fig jam. On top of the jam, put slices of prosciutto and brie cheese. On the last two slices of ciabatta bread, spread the caramelized onions. Put the two sandwich halves together to make a new sandwich. Put butter on the outside of each sandwich. With the grill pan or pan in the pan on medium heat, heat it up. It will take about 4 to 5 minutes per side for the bread to turn golden brown and the cheese to melt in the panini press or grill pan. Take it off the heat, cut it in half, and serve it hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

International Conference on Business and Engineering Research

[linkermccarty]

These triple chocolate brownies made in a slow cooker are the yummiest chocolate treat ever. They are rich, gooey, and full of pecans, making them the perfect treat for anyone who loves chocolate.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup white chocolate chips. 1/2 cup milk chocolate chips. 1/2 cup chopped pecans.

Instructions: In a microwave-safe bowl, melt semisweet chocolate chips and butter until smooth. In a separate bowl, whisk together sugar, eggs, and vanilla extract. Stir in melted chocolate mixture. Add flour, cocoa powder, and salt, mix until combined. Fold in white chocolate chips, milk chocolate chips, and chopped pecans. Grease the slow cooker insert with cooking spray. Pour the brownie batter into the slow cooker insert. Cover and cook on low for 2-3 hours or until the edges are set and the center is slightly gooey. Turn off the slow cooker and let the brownies cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

Hephzibah Art

[linkermccarty]

This colorful mixed berry fruit salad is great for any event because it is healthy and refreshing. Every bite is a blast of flavor from the sweet strawberries, sour blueberries, juicy raspberries, and plump blackberries mixed together in a light maple syrup and lemon dressing. It's easy to make and full of tasty summer foods.

Ingredients: 2 cups strawberries, hulled and quartered. 1 cup blueberries. 1 cup raspberries. 1 cup blackberries. 2 tablespoons maple syrup. 1 tablespoon fresh lemon juice. 1 teaspoon vanilla extract. Fresh mint leaves, for garnish optional.

Instructions: Put strawberries, blueberries, raspberries, and blackberries in a large bowl. Mix maple syrup, lemon juice, and vanilla extract in a small bowl with a whisk. Pour the maple syrup mixture over the berries and toss them gently to cover them all. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. If you want, you can add fresh mint leaves as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

yasmine n majchrzak

[linkermccarty]

This French Onion Tart has a flaky puff pastry crust and the sweet, caramelized onions and rich Gruyre cheese go well together. This dish is elegant but easy to make. It's great for brunch, lunch, or a light dinner.

Ingredients: 1 sheet frozen puff pastry, thawed. 2 large onions, thinly sliced. 2 tablespoons butter. 1 tablespoon olive oil. 1 teaspoon sugar. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup shredded Gruyre cheese. 2 eggs. 1/2 cup heavy cream. 1/4 teaspoon nutmeg.

Instructions: Preheat oven to 400F 200C. Roll out the puff pastry sheet and place it in a tart pan, trimming any excess. In a skillet, melt butter with olive oil over medium heat. Add sliced onions and cook until caramelized, about 20-25 minutes. Sprinkle sugar over the onions and continue cooking until golden brown. Season with salt and pepper. Spread the caramelized onions evenly over the puff pastry crust. Sprinkle shredded Gruyre cheese on top. In a small bowl, whisk together eggs, heavy cream, and nutmeg. Pour the mixture over the onions and cheese. Bake in the preheated oven for 25-30 minutes, or until the tart is set and golden brown. Allow the tart to cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

#FrenchCuisine, #BrunchIdeas, #CheeseLovers

Cardiyogalicious

[linkermccarty]

This gluten-free avocado banana bread is a healthy and delicious treat that's perfect for breakfast or as a snack. The combination of avocado and banana creates a moist and flavorful bread, while almond and coconut flours keep it gluten-free. It's easy to make and can be customized with your favorite toppings like nuts or chocolate chips.

Ingredients: 2 ripe avocados. 3 ripe bananas. 3 large eggs. 1/4 cup coconut oil, melted. 1/2 cup honey or maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. Optional: 1/2 cup chopped nuts or chocolate chips for topping.

Instructions: Warm the oven up to 175F 350C. Set the loaf pan aside after greasing it. Put the bananas and avocados in a large bowl and mash them together until they are smooth. Melt the coconut oil and add the eggs, honey or maple syrup, and vanilla extract. Combine well. Put baking powder, baking soda, salt, almond flour, and coconut flour in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Once the loaf pan is ready, pour the batter into it. You can add chocolate chips or chopped nuts if you want. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. For 10 minutes, let the bread cool in the pan before moving it to a wire rack to cool all the way through. Cut and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

Walsh Classroom

[linkermccarty]

Sweet corn, savory chicken broth, and rich eggs come together in this hearty Cantonese Corn Soup to make a comforting meal. This soup is easy to make and tastes great. It's great for any event.

Ingredients: 2 cups chicken broth. 1 can creamed corn. 1 cup corn kernels. 2 eggs, beaten. 1 tablespoon soy sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Green onions for garnish.

Instructions: In a pot, bring chicken broth to a simmer over medium heat. Add creamed corn and corn kernels, stir well. Slowly pour beaten eggs into the soup while stirring continuously to create egg ribbons. Season with soy sauce, sesame oil, salt, and pepper. Simmer for another 5 minutes. Serve hot, garnished with chopped green onions.

Prep Time: 10 minutes

Cook Time: 15 minutes

Sankofa Education

[linkermccarty]

Not only is this sheet pan recipe nourishing and Paleo/AIP friendly, but it's also very easy to make. A tasty and filling dinner can be made with roasted chicken thighs and a colorful combination of sweet potatoes, carrots, and broccoli that have all been spiced with AIP-friendly seasonings. Ideal for hectic weeknights!

Ingredients: 4 bone-in, skin-on chicken thighs. 2 cups sweet potatoes, diced. 2 cups carrots, sliced. 2 cups broccoli florets. 2 tablespoons olive oil. 1 teaspoon sea salt. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon turmeric powder.

Instructions: Preheat your oven to 400F 200C. In a large mixing bowl, combine the sweet potatoes, carrots, and broccoli. Drizzle olive oil over the vegetables and sprinkle with sea salt, thyme, rosemary, garlic powder, onion powder, and turmeric powder. Toss to coat evenly. Place the chicken thighs on a sheet pan lined with parchment paper or a silicone baking mat. Arrange the seasoned vegetables around the chicken on the same sheet pan. Roast in the preheated oven for 35-40 minutes or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking. Serve hot and enjoy your delicious AIP Sheet Pan Roasted Chicken and Vegetables!

Prep Time: 15 minutes

Cook Time: 40 minutes

lex for efl

[linkermccarty]

Beef that is tender and flavored with pineapple and chipotle peppers. It is cooked slowly in a tasty sauce.

Ingredients: 2 lbs beef chuck roast, trimmed and cut into cubes. 1 cup pineapple chunks. 1 chipotle pepper in adobo sauce, minced. 1/4 cup soy sauce. 2 tablespoons brown sugar. 1 tablespoon minced garlic. 1 teaspoon ground cumin. 1/2 teaspoon ground ginger. 1/4 cup beef broth. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water. Fresh cilantro for garnish optional.

Instructions: In a slow cooker, combine beef, pineapple chunks, chipotle pepper, soy sauce, brown sugar, garlic, cumin, ginger, beef broth, salt, and pepper. Cover and cook on low for 6-8 hours, or until beef is tender. In a small bowl, mix cornstarch and water until smooth. Stir the cornstarch mixture into the slow cooker. Cook on high for an additional 30 minutes or until the sauce thickens. Serve over rice or noodles, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

ProtechZone

[linkermccarty]

Every bite of these delicious macarons with blueberries is a fruity explosion of flavor. These vibrant macarons are perfect for any occasion and will wow your friends and family with their sophisticated look and delicious flavor.

Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged, at room temperature. 50g granulated sugar. 1/2 tsp blueberry extract. Blue food coloring optional. Blueberry jam or filling of your choice. Powdered sugar for dusting.

Instructions: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar while continuing to beat. Beat until stiff, glossy peaks form. Fold the almond flour mixture into the egg whites, using gentle, circular motions until well combined. Be careful not to overmix. Add blueberry extract and a few drops of blue food coloring if desired and fold until the batter reaches a lava-like consistency. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to remove air bubbles and let the macarons rest for about 30 minutes until a skin forms on the surface. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes until they have formed feet and are set. Rotate the baking sheet halfway through baking. Let the macarons cool completely on the baking sheet before carefully removing them. Match up the macaron shells in pairs of similar size and shape. Pipe a small amount of blueberry jam or filling onto one shell and sandwich it with another shell. Dust the macarons with powdered sugar for a finished touch. Store the macarons in an airtight container in the refrigerator for 24 hours before enjoying. Serve and share these delightful blueberry macarons!

Prep Time: 45 minutes

Cook Time: 15 minutes

Society 8 me

[linkermccarty]

Enjoy a delicious and grain-free twist on classic pancakes with the warming flavors of chai spices. These pancakes are made with ripe bananas and coconut flour, making them a perfect Paleo-friendly breakfast option.

Ingredients: 2 ripe bananas. 2 large eggs. 1/4 cup almond flour. 1/4 cup coconut flour. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground cardamom. 1/4 tsp ground cloves. 1/4 tsp baking soda. 1/4 tsp salt. Coconut oil for cooking.

Instructions: Mash the ripe bananas until smooth in a bowl. Add the eggs and thoroughly combine. Mix the almond flour, coconut flour, baking soda, salt, and spices in a separate bowl. Stirring constantly, gradually add the dry mixture to the wet mixture until thoroughly blended. Grease a skillet or griddle with a small amount of coconut oil over medium heat. For each pancake, pour 1/4 cup of the batter onto the heated skillet. Fry until surface bubbles appear, then turn and continue cooking until both sides are golden brown. Proceed with the leftover batter, adjusting the amount of coconut oil in the skillet as necessary. Warm up the banana pancakes with chai spices and top with sliced bananas and honey, if preferred.

Prep Time: 10 minutes

Cook Time: 15 minutes

Rancho 2 Rios

[linkermccarty]

These delightful Candy Corn Cupcakes with Greek Yogurt Frosting are a perfect treat for Halloween or any candy-themed celebration. The colorful frosting mimics the iconic candy corn, and the addition of real candy corn pieces adds a sweet surprise inside the moist cupcakes.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/2 cup milk. 1 egg. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/4 cup candy corn candies. 1/4 cup candy corn pieces for decoration. 1 cup Greek yogurt. 1/4 cup powdered sugar. Orange and yellow food coloring.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together. Mix the flour, baking powder, and salt together in a different bowl. Add the dry ingredients to the wet ingredients slowly, mixing in the milk every so often, until a smooth batter forms. Add 1/4 cup of candy corn to the cupcake batter and fold them in gently. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Get the Greek yogurt frosting ready while the cupcakes cool. Put the Greek yogurt and powdered sugar in a bowl and mix them together. Mix until it's nice and smooth. Split the frosting into three equal parts. One part should stay white, and the other two should be colored orange and yellow, respectively. Using a candy corn pattern, start with white frosting at the bottom, then orange, and finally yellow. You can pipe or spread the frosting on top of each cupcake once it is completely cool. Add more candy corn pieces to the frosted cupcakes to make them look even more festive. Get your Candy Corn Cupcakes with Greek Yogurt Frosting out and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

Chelsie dysart art

[linkermccarty]

Indulge in the delightful flavors of a classic Key Lime Pie with this creamy and tangy fudge. The graham cracker crust adds a perfect crunch to complement the luscious sweetness of the fudge.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 cup graham cracker crumbs. 1/4 cup unsalted butter. 1/4 cup key lime juice. 1 tablespoon key lime zest. Green food coloring optional. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Heat in the microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth. Stir in the graham cracker crumbs, unsalted butter, key lime juice, key lime zest, a few drops of green food coloring if desired, vanilla extract, and a pinch of salt. Mix until well combined. Pour the mixture into the prepared baking pan and spread it evenly. Refrigerate for at least 2 hours, or until the fudge is firm and set. Once the fudge has set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into squares. Serve and enjoy your rich and creamy Key Lime Pie Fudge!

Prep Time: 15 minutes

Cook Time: 2 minutes

del recuerdo a la creación

[linkermccarty]

Italian sausage, bell peppers, onions, and tomatoes are cooked to perfection in a slow cooker to make this tasty low-carb dish.

Ingredients: 1 lb Italian sausage links, sliced. 2 bell peppers, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 14.5 oz can diced tomatoes. 1 tsp Italian seasoning. Salt and pepper to taste.

Instructions: Brown the sausage slices in a pan until they are fully cooked. Put in the slow cooker the cooked sausage, bell pepper slices, onion, and garlic. Place the tomato dices on top of the sausage and vegetables. Put salt and pepper on top and season with Italian seasoning. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

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