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Enchilada Stuffed Spaghetti Squash

Ingredients 1-2 small spaghetti squash Β½ onion diced ( about 1 Cup diced) 1-2 T olive oil 3 cloves garlic- chopped 1 C fresh corn (one ear) 1 red bell pepper - diced 1 C cooked black beans ( 1 can riced and drained-- or sub browned ground meat) 1 T chili powder 1 T cumin 1 T coriander 1-2 tsp fresh chopped jalapeΓ±o 1 tsp kosher salt 8 oz can tomato sauce ΒΌ C chopped cilantro, plus more for garnish 1/4 C shredded vegan cheddar ( optional) Other optional toppings: chopped avocado, hot sauce Instructions Pre-heat oven to 425 F Cut spaghetti squash in half, and scrape out seeds. If cutting in half horizontally, create a stable base by slicing of a little of the ends, so they stand upright, creating a "bowl"( or fee free to cut vertically). Place on a parchment lined or greased baking sheet, cut side faced down, and place in the hot oven for 40 minutes. While they are roasting, make the filling. Saute onion in a skillet with 1 -2 T olive oil, on medium high heat, stirring, for two minutes. Add garlic, turn heat to medium and sautΓ© for 3-4 minutes until garlic becomes fragrant and golden. Turn heat to medium low, add jalapeno, corn and peppers, and stir occasionally for 5 minutes. Add beans, spices, salt and tomato sauce and bring to a simmer. Turn heat off and stir in cilantro. Mixture will seem salty, but remember you will be mixing this with under-seasoned spaghetti squash, so the salt will disappear. When spaghetti squash is done, carefully, using a fork, fluff and stir the inside of the squash, scraping it from the sides. You will have enough filling for four halves or for two very hearty and mounded halves. Incorporate a little filling at a time, mixing it together with the spaghetti squash. If adding cheese, mix a little into the squash and black bean mixture and use the remaining for the top.( At this point you could refrigerate, and bake at a later time) Or, return the stuffed squash into the hot oven and bake for 10 more minutes, until heated through and/ or cheese is melted. Garnish with cilantro and serve. You could also top with hot sauce, or chopped avocado.
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Sounds delicious!
Tasty, nutritious, and all those beautiful vibrant colors!
Love that jalapeΓ±o!
Hello beautiful! This could be my new favorite recipe, ever!
I have never met a spaghetti squash I didn't like.
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KFC, 신메뉴 β€˜λ‹­λ˜₯집 νŠ€κΉ€β€™ μΆœμ‹œ
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[λ―Έκ΅­/λ°λΈ”λ“œ 에그Deviled Egg] 삢은 κ³„λž€μ˜ λ°˜λž€
λ°λΈ”λ“œ μ—κ·ΈλŠ” λ―Έκ΅­ κ°€μ •μ‹μ˜ ν΄λž˜μ‹μœΌλ‘œ ν†΅ν•©λ‹ˆλ‹€. 뢁미뿐 μ•„λ‹ˆλΌ μœ λŸ½μ—μ„œλ„ 많이 μ¦κΈ°λŠ” κ°„λ‹¨ν•œ μš”λ¦¬λ‘œ, κ³„λž€μ„ 삢을 쀄 μ•„λŠ” μ‚¬λžŒμ΄λΌλ©΄ λˆ„κ΅¬λ‚˜ μ‰½κ²Œ 도전해볼 λ§Œν•œ ν•‘κ±°ν‘Έλ“œμž…λ‹ˆλ‹€. κ°œμ„±κ» ν† ν•‘κ³Ό μ†μž¬λ£Œλ₯Ό 선택할 수 있고, κ·Έλž˜μ„œ λ§Œλ“œλŠ” μ‚¬λžŒμ˜ μ·¨ν–₯κ³Ό 문화에 따라 맛과 λͺ¨μ–‘도 λ‹¬λΌμ§‘λ‹ˆλ‹€. μ§€λ‚œ 10λ…„κ°„ 전세계λ₯Ό λŒλ©΄μ„œ μ…°ν”„λ‘œ ν™œλ™ν•΄μ˜¨ μ›νŒŒμΈλ””λ„ˆμ˜ λ―Έκ΅­ 호슀트 찰슀 μŠ¬λ‘œλ„€μ΄μ»€ 씨가 말해주기λ₯Ό, λ‰΄μš•μ˜ ν•œ λ ˆμŠ€ν† λž‘μ— κ°”λ‹€κ°€ κΉ€μΉ˜κ°€ λ“€μ–΄κ°„ λ°λΈ”λ“œ 에그λ₯Ό λ³Έ 적도 μžˆλ‹€κ³  ν•˜λ„€μš”. μ΄λ²ˆμ— μ„ νƒν•œ μž¬λ£ŒλŠ” νŒŒν”„λ¦¬μΉ΄ κ°€λ£¨μž…λ‹ˆλ‹€. 고좔가루λ₯Ό 써도 μ’‹μ•„μš”. RECIPE by 찰슀 μŠ¬λ‘œλ„€μ΄μ»€ 주재료 κ³„λž€ 6개 λ§ˆμš”λ„€μ¦ˆ 120ml νŒŒν”„λ¦¬μΉ΄ 가루(λ˜λŠ” 고좔가루) 1μž‘μ€μˆ  μ†ŒκΈˆ, ν›„μΆ” μ•½κ°„ 1. κ³„λž€ μ™„μˆ™μ„ λ§Œλ“­λ‹ˆλ‹€. λ“λŠ”λ¬Όμ— κ³„λž€μ„ 10λΆ„κ°„ μ‚Άκ³  μ–ΌμŒλ¬Όμ— μ‹ν˜€μ€λ‹ˆλ‹€. 그리고 κ»μ§ˆμ„ 까고 μ„Έλ‘œλ‘œ 2λ“±λΆ„ν•΄μš”. 2. λ…Έλ₯Έμžλ₯Ό 뢄리해 볼에 λ‹΄κ³ , λ§ˆμš”λ„€μ¦ˆμ™€ μ†ŒκΈˆ ν›„μΆ”λ‘œ 간을 ν•©λ‹ˆλ‹€. 3. λ…Έλ₯Έμžκ°€ 덩어리지지 μ•Šλ„λ‘ μœΌκΉ¨λ©΄μ„œ 잘 μ„žμ–΄μ€λ‹ˆλ‹€. 4. 슀패좜러λ₯Ό μ΄μš©ν•΄ 재료λ₯Ό μ§€μ£Όλ¨Έλ‹ˆ(pastry bag)에 λ‹΄μŠ΅λ‹ˆλ‹€. 5. 속이 빈 ν°μžμ— μ„žμ€ 재료λ₯Ό μ±„μ›Œμ£Όκ³ , νŒŒν”„λ¦¬μΉ΄ 가루λ₯Ό 살짝 뿌렀 λ§ˆλ¬΄λ¦¬ν•©λ‹ˆλ‹€. μ™„μ„±μž…λ‹ˆλ‹€. λ§›μžˆκ²Œ λ“œμ„Έμš”. :) = λ ˆμ‹œν”Όλ₯Ό μ†Œκ°œν•˜λŠ” 찰슀 μŠ¬λ‘œλ„€μ΄μ»€ μ”¨λŠ” λ―Έκ΅­ μΊ˜λ¦¬ν¬λ‹ˆμ•„ μΆœμ‹ μœΌλ‘œ, μ•„μ£Ό 어릴 적뢀터 μ…°ν”„λŠ” 멋진 직업이라고 μƒκ°ν–ˆλ‹€κ³  ν•©λ‹ˆλ‹€. μ—¬λŸ¬ λ‚˜λΌλ₯Ό μ—¬ν–‰ν•  수 있고, μ–΄λ””μ„œλ“  일할 수 있으며, μ–΄λ””μ—μ„œλ‚˜ λ§›μžˆλŠ” μŒμ‹μ„ λ¨Ήκ³  배울 수 μžˆλ‹€κ³  λ―Ώμ—ˆκΈ° λ•Œλ¬Έμž…λ‹ˆλ‹€. λ§‰μ—°ν–ˆλ˜ κΏˆμ€ ν˜„μ‹€μ΄μž 인생이 λ˜μ—ˆμŠ΅λ‹ˆλ‹€. 찰슀 μ”¨λŠ” μ§€λ‚œ 10μ—¬λ…„ κ°„ 유럽과 μ•„μ‹œμ•„ λ“± 20κ°œκ΅­μ„ λŒμ•„λ‹€λ‹ˆλ©° λ‹€μ–‘ν•œ μŒμ‹μ„ λ§Œλ“€μ–΄ μ™”μŠ΅λ‹ˆλ‹€.
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375Β°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D
Korean Girls Try Mexican Soda For The First Time!
Just when that whole YouTube trend of sampling foods from different cultures was losing its sparkle to me, Digitalsoju TV had to go ahead and introduce Korean girls to Jarritos. I've been wanting to write a card about Jarritos for a while now, as it's one of those Mexican sodas that are an essential part of the culture of Mexican cuisine. Sure, you can talk about Baja California seafood or the delicious carnes of central Mexico's ranching region, but what would that deliciousness be without a cold, fizzy Jarritos on the side? If you don't know Jarritos, it's an incredibly popular Mexican soda brand that's made with cane sugar and comes in a variety of flavors, including strawberry, guava, pineapple, and tamarind. In this video, the girls end up sampling the pineapple, grapefruit, mango, and guava flavors, but how does Jarritos translate in the Land of the Morning Calm? Let's look! Like any good soda, the first thing they notice is it's full of sugar. And then they all realize they're obsessed with the guava one. My favorite was the homegirl going too hard on the grapefruit. This one had her ranking all figured out. Does it match yours? Overall, these girls all agreed that Jarritos was delicious - and would be even more delicious mixed with a little vodka! You can check out their FULL commentary - plus their opinion on Squirt! - in the embedded video above. And then let me know: What's YOUR favorite Mexican soda flavor? And if you haven't tried Jarritos before, which flavor would YOU want to try? @bangtanboysfan1 @AnnahiZaragoza @fabiola12fb @abiersack666 @YeseniaLira @DianaKpop58 @reyestiny93 @AdaliaMartinez @exokpop12385 @michellefuentes @perlaaraujo73 @jessicacruz1480 @DulceOjeda @giselacampos14 @wuyifanslover @nevershoutnancy @mirandazamira @jooheony @YeseniaF @SunnyV @IlseJimenez @KpopGaby @NelyJoss @aabxo @aliciasalinas @ThyaremyCreator @Cuetlatchli @Sunflower18 @purplem00n23 @jannatd93 @Luci546 @ALEXCAMACHO @TehDL @buddyesd @JocelynPacheco @SarahRegulski @MyAffairWith @FelipeZambrano @LindaGuandique @KassyGuz96 @XDLP @alywoah @FelipeZambrano
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
Pumpkin French Toast, Fall Breakfast Perfection~
Cooking Classy, you have done it again. Seriously guys, this is one of my favorite food blogs ever, because every single one of Jaclyn's recipes are a total win. Like this mouthwatering pumpkin french toast, made with real pumpkin puree, fall spices, and thick, fluffy slices of bread. Can it get better than this, I ask, on a chilly fall morning? I'll take two (helpings, not slices. Teehee) and a steaming cafΓ© lattΓ©. Happy to have you back, Fall :) Cooking Classy's Jaclyn recommends serving warm with butter and maple syrup. I personally love the idea of adding a dollop of whipped cream too ;) Pumpkin French Toast Prep Time: Cook Time: Difficulty: Recipe adapted from Cooking Classy // Photos by Cooking Classy Makes about 9 slices What You'll Need 3/4 cup milk 1/2 cup pumpkin puree 4 eggs 2 Tbsp packed light brown sugar 1 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 9 slices Texas toast (or other white bread such as Challah or French bread) Butter, for griddle 1. Preheat your cooking surface (if it's an electric griddle, turn it to 350Β°F; or if you're cooking on the stove, place a nonstick skillet over medium heat). 2. Combine milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger in a medium mixing bowl. Whisk until evenly combined. 3. After making sure griddle is well-buttered, dip slice of bread into egg mixture, allowing a few seconds for it to soak all the way through. Flip to coat both sides. 4. Cook until golden brown, then flip and do the same on the opposite side. For extra super yumminess, re-butter griddle between flips. Serve warm with a dollop of whipped cream and a side of maple syrup! :) Check out some other awesome fall recipes! Kimchi Jjigae by @RaquelArredondo – A delicious, spicy Korean soup to warm you up! Pumpkin Pie in a Pumpkin by @marshalledgar – Such an adorable concept!! Chicken-Flavored Vegetable Soup with Chive Dumplings by @DaniVO – Doesn't it sound just to die for?? Delicious! Have a great week everybody!!
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