Goddamn Awesome Nail Art

This classic recipe for Homestyle Chicken and Noodles is great for any event because it is comforting and filling. A satisfying meal is made up of tender chicken, flavorful broth, and comforting noodles.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper, to taste. 2 tablespoons olive oil. 1 medium onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon dried rosemary. 4 cups chicken broth. 8 ounces wide egg noodles. 1 cup frozen peas. 1/2 cup heavy cream.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 6 minutes on each side for the chicken breasts to turn golden brown after you add them. Take it out of the pan and set it aside. Put minced garlic and diced onion in the same pan. For about three to four minutes, or until softened. The dried thyme, parsley, and rosemary should be mixed in. To make it boil, add chicken broth to the pan. Once the water starts to boil, add the egg noodles and cook according to the directions on the package. Stir the noodles every so often for about 7 to 8 minutes, or until they are soft. Use two forks to shred the cooked chicken breasts. Add frozen peas, shredded chicken, and heavy cream to the noodles once they are soft. Simmer for another two to three minutes, or until the peas are warm and the sauce has become a little thicker. If you think it needs it, add more salt and pepper to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Paleo-friendly plantain bacon fritters are a delicious and healthy snack or side dish. The combination of sweet plantains and savory bacon makes them incredibly flavorful.

Ingredients: 2 ripe plantains, peeled and mashed. 4 slices of bacon, cooked and crumbled. 1/4 cup almond flour. 1/4 cup coconut flour. 2 eggs. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Coconut oil for frying.

Instructions: In a mixing bowl, combine the mashed plantains, crumbled bacon, almond flour, and coconut flour. Add the eggs and mix well until a thick batter forms. Season the batter with garlic powder, onion powder, salt, and pepper. Stir to incorporate the seasonings evenly. In a frying pan over medium heat, heat the coconut oil. Spoon the batter into the hot oil to form small fritters. Using a spatula, slightly flatten them. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil. Enjoy the hot plantain bacon fritters after serving!

Prep Time: 15 minutes

Cook Time: 15 minutes

These little vegan pumpkin pies are great for Thanksgiving with kids. They're small, tasty, and don't contain any dairy. They're also simple to make ahead of time, and everyone at the holiday feast can enjoy them.

Ingredients: 1 cup pumpkin puree. 1/2 cup coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. 1 package vegan pie crust store-bought or homemade. Vegan whipped cream optional, for topping.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Mix until smooth. Roll out the pie crust and use a cookie cutter or small cup to cut out circles that fit into a mini muffin tin. Press the dough into each mini muffin cup, forming small crusts. Fill each crust with the pumpkin mixture. Bake for 20-25 minutes, or until the crust is golden brown and the filling is set. Allow the mini pies to cool before removing them from the muffin tin. Top with vegan whipped cream if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Chicken Nachos Tacos are a mouthwatering fusion of taco flavors and nacho toppings, all in one delightful dish. Perfect for parties or a fun family dinner.

Ingredients: 1 lb chicken breast, diced. 1 packet taco seasoning mix. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced onions. 1/2 cup sliced black olives. 1/4 cup sliced jalapeos. 1/4 cup chopped fresh cilantro. 1 bag tortilla chips. Sour cream and salsa for garnish.

Instructions: Preheat your oven to 350F 175C. In a skillet, cook the diced chicken over medium heat until it's fully cooked and no longer pink. Sprinkle the taco seasoning mix over the cooked chicken and stir to coat evenly. Cook for an additional 2 minutes. Remove from heat. On a baking sheet or ovenproof platter, spread out a layer of tortilla chips. Sprinkle half of the shredded cheddar cheese over the chips. Add the cooked chicken mixture on top of the chips and cheese. Layer the diced tomatoes, onions, black olives, and jalapeos over the chicken. Sprinkle the remaining cheddar cheese over the top. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with fresh cilantro. Serve hot with sour cream and salsa on the side. Enjoy your delicious Chicken Nachos Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan lentil soup is hearty, flavorful, and perfect for chilly days. Packed with protein and fiber, it's a satisfying meal on its own or paired with crusty bread.

Ingredients: 1 cup lentils, rinsed. 4 cups vegetable broth. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the celery, carrots, and onion. It will take about 5 minutes of cooking until the vegetables are soft. Spice it up with paprika, thyme, garlic, cumin, coriander, salt, and pepper. After two more minutes, the food should smell good. Add the lentils and vegetable broth and mix them in. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Check the seasoning and make changes if needed. Serve hot with fresh parsley on top. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

A comforting and flavorful white chicken chili cooked to perfection in a slow cooker. This easy-to-make recipe is packed with tender chicken, creamy white beans, and delicious spices.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon cumin. 1/2 teaspoon dried oregano. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup frozen corn kernels. 1/4 cup chopped fresh cilantro, for garnish. Juice of 1 lime, for garnish. Sour cream and shredded cheese, for serving optional.

Instructions: Place diced chicken breasts, white beans, diced green chilies, chopped onion, minced garlic, chicken broth, cumin, dried oregano, cayenne pepper, salt, and pepper in a slow cooker. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are well combined. About 30 minutes before serving, stir in frozen corn kernels. Serve hot, garnished with chopped fresh cilantro, a squeeze of lime juice, sour cream, and shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the refreshing taste of these vegan, no-churn popsicles bursting with the flavors of ripe strawberries and mixed berries. They're creamy, fruity, and perfect for a hot summer day!

Ingredients: 2 cups strawberries, hulled and chopped. 1/4 cup maple syrup. 1 tablespoon lemon juice. 1 can 13.5 oz full-fat coconut milk. 1 teaspoon vanilla extract. 1/2 cup mixed berries such as raspberries, blueberries. Popsicle molds.

Instructions: Put chopped strawberries, maple syrup, and lemon juice in a blender. Mix until it's smooth. Whisk the vanilla extract and coconut milk together in a different bowl until they are well mixed. Add a layer of the strawberry mixture to each popsicle mold until they are half full. Spread some of the mixed berries into each mold. Then, pour the rest of the strawberry mixture on top to fill the molds. To make it look like marble, gently swirl the berries into the mixture with a skewer or knife. Put popsicle sticks into the molds and freeze for at least six hours, or until the treats are solid. To get the popsicles out of the molds, run them under warm water for a short time. Enjoy your tasty vegan strawberry berry swirl popsicles that don't need to be churned.

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful fusion of oatmeal cookies and s'mores, these bars offer the perfect blend of chewy oats, gooey marshmallows, rich chocolate, and crunchy graham crackers. They're a crowd-pleasing treat for any occasion, whether it's a picnic, a potluck, or a cozy night in.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup brown sugar. 1/2 cup unsalted butter, melted. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chips. 1 cup mini marshmallows. 4 graham crackers, crushed.

Instructions: Preheat oven to 350F 175C. In a bowl, mix together rolled oats, all-purpose flour, brown sugar, melted butter, honey, vanilla extract, baking soda, and salt until well combined. Press half of the oat mixture into the bottom of a greased 9x9-inch baking pan to form a crust. Sprinkle chocolate chips, mini marshmallows, and crushed graham crackers evenly over the crust. Crumble the remaining oat mixture over the top of the filling. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

This cherry berry syrup is a delicious addition to your breakfast or dessert and is Paleo-friendly. With a hint of honey or maple syrup, it naturally sweetens and is loaded with the flavors of mixed berries and fresh cherries.

Ingredients: 2 cups cherries, pitted and halved. 1 cup mixed berries such as raspberries, blackberries, and blueberries. 1/4 cup honey or maple syrup. 1 tablespoon lemon juice.

Instructions: In a saucepan, combine cherries, mixed berries, honey or maple syrup, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it simmer for about 15-20 minutes until the berries are soft and the mixture thickens. Remove from heat and let it cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Strain the syrup through a fine mesh sieve to remove any pulp or seeds. Allow the syrup to cool completely before transferring it to a jar or container for storage. Store in the refrigerator for up to one week.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Breaded Tofu Vegan Chicken Sandwich is a delicious and satisfying plant-based alternative to a classic chicken sandwich. The tofu is breaded and fried to crispy perfection, then sandwiched between soft burger buns with fresh lettuce, tomato, pickles, and vegan mayo.

Ingredients: 1 block extra-firm tofu, pressed and drained. 1/2 cup non-dairy milk. 1 tbsp apple cider vinegar. 1 cup breadcrumbs. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp paprika. Salt and pepper, to taste. 4 burger buns. Lettuce, tomato, pickles, and vegan mayo for serving.

Instructions: Cut the tofu into 1/2 inch thick slices. In a shallow dish, whisk together non-dairy milk and apple cider vinegar to create a vegan buttermilk. In another shallow dish, combine breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Dip each tofu slice into the buttermilk mixture, then coat it with the breadcrumb mixture, pressing gently to adhere. Heat some oil in a skillet over medium heat. Once hot, add the breaded tofu slices and cook for 3-4 minutes on each side until golden brown and crispy. Toast the burger buns. Assemble the sandwiches by spreading vegan mayo on the bottom half of each bun, then adding lettuce, tomato, pickles, and a breaded tofu slice. Top with the other half of the bun. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicious and juicy grilled pork chops glazed with a sweet and savory honey-garlic marinade. Perfect for a barbecue or a quick and tasty weeknight dinner.

Ingredients: 4 bone-in pork chops. 1/4 cup honey. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon Dijon mustard. 1 tablespoon olive oil. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Warm up the grill over medium-high heat. Add soy sauce, Dijon mustard, olive oil, paprika, salt, and pepper to a small bowl. Use a whisk to mix the ingredients together. Spread the honey-garlic mix on each pork chop's two sides. Put the pork chops on a grill that has already been heated up. Cook for 5 to 7 minutes on each side, or until the internal temperature reaches 145F 63C. While the pork chops are on the grill, baste them with the honey-garlic mix. Just take the pork chops off the grill when they're done and let them rest for a while. Before serving, sprinkle with chopped fresh parsley. Enjoy the Honey-Garlic Pork Chops while they're still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

A great mix of sweet and sour smells can be found in this raw vegan beet chocolate tart with figs and chocolate mousse. In contrast, the red beet gives the tart a natural sweetness and a beautiful color, while the chocolate mousse gives it a fluffy texture and a rich flavor. Die frische Feigen geben dem Gericht eine angenehme Frische und ein leichtes Aroma. This tart is not only delicious for the stomach, but also beautiful to look at.

Ingredients: 150g rohe Walnsse. 150g Datteln. 150g rohe Rote Bete, geschlt und grob gerieben. 3 EL Kakaopulver. 1 TL Vanilleextrakt. eine Prise Salz. 150g Avocado. 3 EL Ahornsirup. 50g dunkle Schokolade geschmolzen. 4 reife Feigen in Scheiben geschnitten. frische Minzebltter zum Garnieren.

Instructions: It is possible to turn the flour and sugar into a sticky mass in a kitchen machine. Add the red beets, kakao powder, vanilla extract, and salt, and mix them all together until they are evenly mixed. Roll the dough into a tart shape and divide it evenly among the plates. Put them in the freezer and leave them there. To make the chocolate mousse, mix the avocado, almond syrup, and melted dark chocolate in a mixer until the mixture turns into a batter. Put the chocolate mousse on the tart base and spread it out evenly. The fins are spread out evenly over the chocolate mousse of the cake. Add fresh mint leaves to the bouquet. Set the tart aside for at least 30 minutes before serving so that it can get firm.

Prep Time: 20 minutes

Cook Time: 0 minutes

#freshflavors, #chocolatelovers, #rawvegan

This hearty Chianti Classico beef ragù is a comforting Italian dish that perfectly complements the robust flavors of Castello di Bossi C. Berardenga Chianti Classico 2015. The rich and savory ragù is simmered slowly in Chianti wine, enhancing its depth and complexity. Serve it over pasta or with crusty bread for a satisfying meal.

Ingredients: 1 lb beef chuck, diced. 2 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, finely chopped. 1 celery stalk, finely chopped. 1 cup Castello di Bossi C. Berardenga Chianti Classico 2015. 1 can 14 oz diced tomatoes. 2 tbsp tomato paste. 1 bay leaf. Salt and pepper to taste. Cooked pasta or crusty bread, for serving. Grated Parmesan cheese, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the beef dices and cook until all sides are brown. Take it out of the pot and set it aside. Put the chopped onion, garlic, carrot, and celery in the same pot. About 5 minutes of cooking will soften the food. Put the beef back in the pot after it has been browned. Put in the tomato paste, diced tomatoes, Chianti Classico wine, and bay leaf. Add pepper and salt to taste. Bring to a simmer, then turn down the heat to low, cover, and let it cook slowly for an hour to two hours, stirring every now and then. Take out the bay leaf after the beef is soft and the sauce has thickened. Grate some Parmesan cheese on top of the rag and serve it over cooked pasta or with crusty bread. Castle di Bossi C. Berardenga Chianti Classico 2015 goes well with it.

Prep Time: 20 minutes

Cook Time: 120 minutes

This quick and easy fruit sorbet recipe requires just a few ingredients and no ice cream maker. It's a refreshing treat perfect for hot summer days or anytime you're craving something sweet and fruity.

Ingredients: 2 cups frozen mixed berries. 1/4 cup honey or maple syrup. 1 tablespoon lemon juice. 1/4 cup water.

Instructions: Put frozen berries, honey or maple syrup, lemon juice, and water in a blender. Scrape down the sides of the bowl as needed to make the mixture smooth. If you need to, taste it and change how sweet or sour it is. Put the mix in a shallow dish and freeze it for at least two hours, or until it gets firm. To make the sorbet light and fluffy, scrape and fluff it with a fork after it has frozen. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This bright and refreshing smoothie will take you to the warm, tropical islands of the Caribbean. Starting your day with it is great, and it's also great when you want something sweet and fruity.

Ingredients: 1 cup frozen mango chunks. 1/2 cup frozen strawberries. 1/2 cup frozen peaches. 1/2 cup frozen pineapple chunks. 1/2 cup orange juice. 1/2 cup passion fruit juice. 1/4 cup plain yogurt. 1 tablespoon honey. 1/2 cup ice cubes.

Instructions: Place all the ingredients in a blender. Blend until smooth and creamy. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These vegan gluten-free pancakes are light, fluffy, and delicious. Perfect for a weekend breakfast or brunch, they are easy to make and sure to impress!

Ingredients: 1 cup gluten-free flour. 2 tablespoons coconut sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract.

Instructions: Mix the coconut sugar, baking powder, salt, and gluten-free flour in a large bowl with a whisk. Put the melted coconut oil, vanilla extract, and almond milk in a different bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix the batter too much; it should still have some lumps in it. Take a break for 5 to 10 minutes with the batter. Melt the butter in a pan or griddle that doesn't stick. For each pancake, put 1/4 cup of batter on the pan. It will take about two to three minutes of cooking until bubbles appear on top of the pancake and the edges look set. After you flip the pancake, cook it for another minute or two, until it's golden brown and fully cooked. Do it again with the rest of the batter. You can top the pancakes with your favorite things, like maple syrup, fresh berries, or dairy-free whipped cream, and serve them warm.

Prep Time: 10 minutes

Cook Time: 20 minutes

Chicken Pizzaiola Pasta is a delightful Italian-inspired dish featuring tender chicken breasts simmered in a rich tomato sauce with aromatic herbs and served over al dente penne pasta. This flavorful recipe is perfect for a comforting weeknight dinner or a special occasion.

Ingredients: 2 chicken breasts, thinly sliced. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 onion, chopped. 1 bell pepper, sliced. 1 can 14 oz crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 8 oz penne pasta. Fresh basil leaves for garnish. Grated Parmesan cheese for serving.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, saut until softened. Add sliced chicken breasts, cook until browned on both sides. Stir in sliced bell pepper, crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens and chicken is cooked through. Meanwhile, cook penne pasta according to package instructions until al dente. Drain. Add the cooked pasta to the skillet with the chicken and sauce. Toss to combine. Garnish with fresh basil leaves and serve hot with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes