radicalreboot

[radicalreboot]

Beer cheese and cheddar cheese give this sandwich its rich flavors, and diced jalapenos add a spicy kick. The whole thing is wrapped in a crispy tortilla crust.

Ingredients: 2 slices bread. 2 slices cheddar cheese. 2 tablespoons beer cheese spread. 2 tablespoons diced jalapenos. 1 large flour tortilla. Butter for spreading.

Instructions: On one side of each piece of bread, spread beer cheese. On one piece of bread, put cheddar cheese and diced jalapenos. Put the other piece of bread on top, beer cheese side down. Cover the outside of the sandwich with butter. Put the sandwich on a skillet that has been heated up over medium-low heat. Put the flour tortilla in the pan and press the sandwich onto it so that the tortilla sticks to the sandwich. Flip the food over every three to four minutes and grill until both sides are golden brown and crispy. Cross-cut the meat and serve it hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

czech rally cup

[radicalreboot]

This cashew cabbage salad is tasty and crunchy, and it's a great way to make a healthy meal quickly. It has carrots, shredded cabbage, roasted cashews, and a tasty sesame ginger dressing. It's easy to make this salad, and it tastes great, so you should add it to your menu.

Ingredients: 4 cups shredded cabbage. 1 cup shredded carrots. 1/2 cup roasted cashews. 1/4 cup chopped cilantro. 1/4 cup sliced green onions. 1/4 cup sesame seeds. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 1 teaspoon grated ginger. Salt and pepper to taste.

Instructions: Shred the cabbage and carrots and put them in a large bowl. Add the honey, sesame oil, grated ginger, salt, and pepper to a different bowl, and mix them together using a whisk. This will make the dressing. Put the dressing on top of the carrots and cabbage, and then toss them around to cover them all. The salad should have chopped cilantro, sliced green onions, and sesame seeds added to it. Toss the ingredients together to mix them. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more sesame seeds and cilantro as a garnish. This Cashew Cabbage Salad is great as a light meal or a cool side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes

tarbert parish church

[radicalreboot]

The tangy and spicy flavors in these Spicy Citrus Grilled Pork Chops go really well together. The orange and lime juice, garlic, and spices in the marinade give the pork chops a tangy kick. When grilled to perfection, these chops are a great addition to a summer barbecue.

Ingredients: 4 pork chops. 1/4 cup orange juice. 2 tablespoons lime juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and black pepper, to taste. Fresh cilantro, chopped for garnish.

Instructions: Mix orange juice, lime juice, olive oil, garlic powder, cumin, paprika, cayenne pepper, salt, and black pepper in a bowl. Set this aside to make the marinade. Put the pork chops in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Make sure the chops are well covered. Put the dish or bag in the fridge for at least 30 minutes with the lid on or sealed. This will give the flavors time to blend. Warm up the grill over medium-high heat. Take the pork chops out of the marinade and put them on a hot grill, letting any extra sauce drip off. Throw away the marinade. Grill the pork chops for four to five minutes on each side, or until they're done the way you like them. When the pork chops are done, move them to a serving platter, top with chopped fresh cilantro, and serve hot.

Prep Time: 40 minutes

Cook Time: 10 minutes

bruna kalil othero

[radicalreboot]

These Black Bean Green Chili Enchiladas are a tasty and comforting vegan dish that is full of protein and Mexican-style spices. Great for a cozy dinner or having people over!

Ingredients: 1 can black beans, drained and rinsed. 1 can green chilies. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 cup corn kernels. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 2 cups enchilada sauce. 1/2 cup vegan cheese, shredded. Cilantro and lime wedges for serving.

Instructions: Preheat the oven to 375F 190C. In a skillet over medium heat, saut onion, bell pepper, corn, and green chilies until softened. Add black beans, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes. Warm the tortillas in the microwave or on a skillet until pliable. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Spoon the bean mixture onto each tortilla and roll up tightly, placing seam side down in the baking dish. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle vegan cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve hot with chopped cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 30 minutes

broken bow animal hospital

[radicalreboot]

It's hearty and comforting, and this Vegan Lentil Shepherd's Pie is great for a meal with the whole family. It is a cheap option that is both healthy and tasty, with protein-rich lentils, colorful vegetables, and creamy mashed potatoes.

Ingredients: 1 cup dry green lentils, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 carrots, diced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup frozen peas. 4 cups mashed potatoes prepared. 2 tablespoons nutritional yeast optional.

Instructions: Preheat oven to 375F 190C. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and most of the liquid is absorbed. In a separate skillet, heat olive oil over medium heat. Add onion, carrots, and garlic. Saut until vegetables are softened, about 5-7 minutes. Stir in cooked lentils, thyme, rosemary, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat. If desired, mix in nutritional yeast for added flavor. Spread lentil mixture evenly into a baking dish. Top with frozen peas, then spread mashed potatoes over the top. Bake for 25-30 minutes, or until the mashed potatoes are lightly golden and the filling is bubbling around the edges. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

lex for efl

[radicalreboot]

A delicious and satisfying dish combining the flavors of teriyaki chicken with fried rice, perfect for a quick and flavorful meal.

Ingredients: 2 cups cooked rice. 2 chicken breasts, diced. 1/4 cup teriyaki sauce. 2 tablespoons vegetable oil. 1 cup mixed vegetables peas, carrots, corn. 2 eggs, beaten. 2 cloves garlic, minced. Salt and pepper to taste. Sesame seeds for garnish. Green onions for garnish.

Instructions: Warm up 1 tablespoon of oil in a big pan over medium-low heat. Put in the diced chicken breasts and cook until they are browned and done. Take the chicken out of the pan and set it aside. Put one more tablespoon of oil in the same pan. Mix in the garlic and cook until it smells good. Stir-fry the vegetables until they are soft. While the vegetables are moving to the side of the pan, pour the beaten eggs into the empty space. Once the eggs are done, mix them with the vegetables. Stir the cooked rice and teriyaki sauce together well in the pan. Put the cooked chicken back in the pan and stir-fry for another two to three minutes. Add pepper and salt to taste. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

suisse bank

[radicalreboot]

These vegan oat raisin krispy treats are a healthier twist on the classic dessert, packed with wholesome ingredients and topped with a sweet vanilla fondant glaze.

Ingredients: 3 cups rolled oats. 1/2 cup raisins. 1/2 cup almond butter. 1/2 cup maple syrup. 1/4 cup coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1 cup vegan marshmallows. 1/2 cup powdered sugar. 1 tablespoon almond milk. 1/2 teaspoon vanilla extract.

Instructions: Put rolled oats and raisins in a large bowl and mix them together. Add the coconut oil, vanilla extract, cinnamon, salt, and almond butter to a saucepan. Set the heat to low and melt the mixture until it is smooth. Pour the melted mixture over the raisins and oats, and mix them together well. Add vegan marshmallows and mix until they are spread out evenly. Press the mixture down hard into a baking dish that has been lined with parchment paper. Put it in the fridge for an hour to set. Use a whisk to mix powdered sugar, almond milk, and vanilla extract in a small bowl. This will make the fondant. Pour the fondant over the oat mixture that has been chilled. Cut it up into squares and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

mar thoma liberal catholic church

[radicalreboot]

This low-carb and gluten-free Italian Wedding Soup is a take on a classic comfort food. This soup is hearty, healthy, and perfect for a cozy meal on a cold day. It has homemade meatballs, baby spinach, and a flavorful chicken broth. Parmesan cheese and fresh parsley are used to season the meatballs, which gives the soup a delicious Italian taste.

Ingredients: 1 lb ground beef or pork. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg, beaten. 6 cups chicken broth. 2 cups baby spinach. 1/4 cup grated Parmesan cheese for serving. Salt and pepper to taste.

Instructions: In a large bowl, combine the ground beef or pork, almond flour, 1/4 cup grated Parmesan cheese, chopped fresh parsley, and beaten egg. Mix well to combine. Shape the mixture into small meatballs, about 1 inch in diameter. In a large pot, bring the chicken broth to a boil over medium heat. Carefully drop the meatballs into the boiling broth, one at a time. Reduce the heat to low and let the soup simmer for about 10-15 minutes, until the meatballs are cooked through. Stir in the baby spinach and let it wilt in the soup. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with additional grated Parmesan cheese, if desired. Enjoy this delicious and comforting Italian Wedding Soup, low carb and gluten-free, perfect for a satisfying keto meal!

Prep Time: 20 minutes

Cook Time: 15 minutes

Think Out Education

[radicalreboot]

These Vegan Mocha Coffee Cupcakes are moist, chocolatey, and infused with coffee flavor. Topped with a rich Dairy-Free Chocolate Espresso Icing, they're the perfect treat for coffee lovers.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup brewed coffee, cooled. 1/2 cup almond milk. 1/3 cup vegetable oil. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. For the icing: 1/2 cup dairy-free chocolate chips. 2 tbsp brewed coffee. 1/2 tsp espresso powder. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 1/2 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, mix brewed coffee, almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. For the icing, melt the chocolate chips in a heatproof bowl set over a pot of simmering water, stirring until smooth. In a small bowl, mix brewed coffee and espresso powder until the powder is dissolved. In a separate bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the melted chocolate and coffee mixture, and vanilla extract, and beat until well combined. Spread or pipe the icing onto the cooled cupcakes. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Gator Math

[radicalreboot]

These Portobello Tacos with Charred Scallion Salsa Verde are a delicious and healthy vegetarian taco option. The smoky grilled portobello mushrooms are complemented by the fresh flavors of cherry tomatoes, red onion, cilantro, and creamy avocado. Drizzle with charred scallion salsa verde for an extra burst of flavor.

Ingredients: 4 large portobello mushrooms, cleaned and sliced. 1/4 cup olive oil. 1 teaspoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn tortillas. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cup fresh cilantro leaves. 1 avocado, sliced. 1 lime, cut into wedges.

Instructions: Preheat grill or grill pan to medium-high heat. In a bowl, mix olive oil, cumin, smoked paprika, salt, and pepper. Brush both sides of portobello slices with the oil mixture. Place portobello slices on the grill and cook for 3-4 minutes per side, or until charred and tender. While mushrooms cook, warm the tortillas on the grill for about 30 seconds per side. Remove mushrooms and tortillas from the grill. To assemble tacos, place a few slices of portobello on each tortilla. Top with cherry tomatoes, red onion, cilantro, and avocado slices. Serve with charred scallion salsa verde and lime wedges. Enjoy your Portobello Tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

Filling Station Idaho

[radicalreboot]

Enjoy the nostalgic pleasure of iced oatmeal cookies. These chewy cinnamon cookies are topped with a sweet icing and are ideal for a comforting treat.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. For the icing:. 1 cup powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a fork to create a crisscross pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the icing, mix powdered sugar, milk, and vanilla extract until smooth and drizzling consistency. Adjust milk quantity for desired thickness. Once the cookies are completely cool, drizzle the icing over the cookies. Let the icing set before serving or storing.

Prep Time: 20 minutes

Cook Time: 12 minutes

Bonzi Productions

[radicalreboot]

A refreshing and flavorful rice salad that's perfect for potlucks, barbecues, or any gathering. Packed with colorful vegetables, feta cheese, and a tangy balsamic dressing, it's a crowd-pleaser.

Ingredients: 2 cups cooked rice. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely diced. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked rice, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, feta cheese, and Kalamata olives. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing. Pour the dressing over the rice mixture and toss until everything is well coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give the salad a gentle toss and adjust the seasoning if needed. Serve chilled and enjoy the potluck-worthy rice salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

savage area women of today

[radicalreboot]

Your NuWave Air Fryer can make pork chops that are juicy and delicious. The spice rub gives them a spicy kick, and air-frying them keeps the outside crispy and the inside soft.

Ingredients: 4 pork chops. 1 tablespoon olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary.

Instructions: Preheat your NuWave Air Fryer to 360F 182C. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. Rub the spice mixture evenly over both sides of the pork chops. Brush olive oil onto the air fryer basket to prevent sticking. Place the seasoned pork chops in the air fryer basket in a single layer, making sure they are not touching. Air fry the pork chops at 360F 182C for 12 minutes, flipping them halfway through the cooking time. Check the internal temperature of the pork chops with a meat thermometer. They should reach 145F 63C to be safe to eat. If needed, cook for an additional 2-3 minutes until they reach the desired temperature. Remove the pork chops from the air fryer and let them rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Giannas limitless beauty

[radicalreboot]

Many people follow a keto, paleo, low-carb, or gluten-free diet. This easy freezer bag ice cream recipe is great for them. Without an ice cream maker, it's a simple way to get ice cream when you want it.

Ingredients: 2 cups heavy cream. 1/2 cup powdered erythritol. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. Ice. 1/2 cup salt rock salt or kosher salt.

Instructions: In a small bowl, mix together the powdered erythritol, vanilla extract, and salt. In a quart-sized freezer bag, pour in the heavy cream and almond milk. Add the erythritol mixture into the bag with the cream and seal tightly. In a gallon-sized freezer bag, fill halfway with ice and add the salt. Place the sealed quart-sized bag into the gallon-sized bag with the ice and salt. Seal the gallon-sized bag tightly. Shake the bag vigorously for 5-10 minutes until the mixture thickens and becomes ice cream consistency. Remove the quart-sized bag from the ice, wipe off any salt from the bag, then open carefully. Scoop the ice cream into bowls and enjoy immediately, or store in the freezer for firmer ice cream.

Prep Time: 10 minutes

Cook Time: 10 minutes

A2Z Ed Drums

[radicalreboot]

With just the right amount of sweet and sour, these Honey-Lime Grilled Shrimp will make your taste buds happy. This recipe is great for a quick and tasty barbecue, and everyone loves it!

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup honey. 3 tablespoons soy sauce. 2 tablespoons olive oil. 2 limes, juiced. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Mix honey, soy sauce, olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper in a bowl. This will make the marinade. Put the shrimp that have been peeled and deveined in a shallow dish or plastic bag that can be closed again. Coat the shrimp well with half of the marinade by pouring it over them. Save the rest of the marinade for another time. Cover or seal the bag and put it in the fridge for at least 30 minutes to marinate. Warm up the grill over medium-high heat. Put the shrimp that has been marinated on skewers and throw away the marinade that you used. Grill the shrimp for two to three minutes on each side, or until they turn pink and opaque. While they're cooking, baste them with the marinade you saved. Take the shrimp off the grill and add fresh cilantro on top. Hot Honey-Lime Grilled Shrimp should be served with your favorite sides.

Prep Time: 40 minutes

Cook Time: 10 minutes

El Comal

[radicalreboot]

The Peanut Butter and Jelly Banana Bars are a great vegan take on the classic PB&J sandwich. They're full of healthy things like peanut butter, bananas, and oats, so they can be eaten as a snack or dessert at any time.

Ingredients: 2 ripe bananas, mashed. 1/2 cup creamy peanut butter. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 1/2 cups rolled oats. 1/4 cup ground flaxseed. 1/4 cup raspberry or strawberry jam.

Instructions: Preheat oven to 350F 175C. Grease a baking dish. In a mixing bowl, combine mashed bananas, peanut butter, maple syrup, and vanilla extract until well mixed. Add rolled oats and ground flaxseed to the mixture, stirring until fully incorporated. Press half of the mixture into the prepared baking dish, spreading evenly. Spread jam over the oat mixture in the baking dish. Crumble the remaining oat mixture over the jam layer. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown. Allow to cool completely before slicing into bars. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

agility brandys

[radicalreboot]

With fragrant herbs and spices and salty Parmesan cheese on top, these Italian fries are a tasty take on regular fries.

Ingredients: 4 large russet potatoes, scrubbed clean. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Warm the oven up to 425F 220C. Leave the skin on the potatoes when you cut them into thin fries. Rub the french fries with oregano, thyme, basil, garlic powder, onion powder, paprika, salt, and pepper. Put them in a large bowl and toss them around until they are well covered. Spread the fries out in a single layer on a baking sheet that has been lined with parchment paper. Flip the fries over every 25 to 30 minutes while they're baking until they are golden brown and crispy. Grate some Parmesan cheese over the top while it's still hot from the oven. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Lara Smith