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14/05/2024

Ta**us Gang let's be Heard Shout-out your Date, & Year and We're your From with your Ta**us Favorite Symbol.

I would like thank The G.O.D for letting me see another year. How does 55 look on me
03/05/2024

I would like thank The G.O.D for letting me see another year. How does 55 look on me

Lesliesandbeyondphotobooth.com/website
30/09/2023

Lesliesandbeyondphotobooth.com/website

20/08/2023

Did you know that everybody's birthday today is 2023, your birth year plus your age ( says it happens every 1,000 years) HAPPY BIRTHDAY EVERYONE

Low-Cal Fettuccine AlfredoIngredients:1 tablespoon unsalted butter1 clove garlic, minced1 teaspoon grated lemon zest2 te...
19/10/2020

Low-Cal Fettuccine Alfredo

Ingredients:
1 tablespoon unsalted butter

1 clove garlic, minced

1 teaspoon grated lemon zest

2 teaspoons all-purpose flour

1 cup low-fat (2%) milk

Kosher salt

2 tablespoons Neufchatel or low-fat cream cheese

3/4 cup grated parmesan cheese, plus more for topping

3 tablespoons chopped fresh parsley

12 ounces fresh fettuccine

Freshly ground pepper

Directions:

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Low Carb Cheesy Cauliflower BreadsticksIngredients: Nonstick cooking spray, for coating the parchment1 small head caulif...
19/10/2020

Low Carb Cheesy Cauliflower Breadsticks

Ingredients:

Nonstick cooking spray, for coating the parchment

1 small head cauliflower, chopped into florets (about 4 cups)

1 small clove garlic

1/2 teaspoon dried Italian seasoning

1/4 teaspoon crushed red pepper flakes, optional

2 large eggs, beaten

2 cups shredded Cheddar (about 8 ounces)

1 cup shredded Parmesan (about 5 ounces)

Kosher salt and freshly ground black pepper

Marinara sauce, for dipping

Directions:

Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray.
Add the cauliflower and garlic to a food processor and pulse until finely ground and the consistency of couscous. Transfer the cauliflower mixture to a large bowl. Add the Italian seasoning, red pepper flakes if using, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt and a few grinds of pepper and combine until the mixture holds together when squeezed.

Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4-inch-thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.

Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.

Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping.

Spinach FrittataIngredients: 4 large eggs½ cup whole mile ½ teaspoon salt ¼ teaspoon freshly ground black pepper1 cup sh...
15/10/2020

Spinach Frittata

Ingredients:

4 large eggs
½ cup whole mile
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup shredded Swiss cheese
1 cup lengthwise-halved grape tomatoes
2 tablespoons salted butter
1 small onion, finely chopped
4 cups fresh baby spinach

Directions:

1. Preheat the oven to broil

2. In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.

3. In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and sauté until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.

4. Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate. Over a Glass of Red Wine.

Cauliflower and Potatoes (Aloo Gobi)Ingredients:2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated...
01/10/2020

Cauliflower and Potatoes (Aloo Gobi)

Ingredients:

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger

1 tablespoon ground coriander

1/4 teaspoon turmeric

1 cup water, divided

2 tablespoons peanut oil

1 large serrano pepper, split down the middle leaving halves attached

1 teaspoon cumin seeds

1 small head cauliflower, cut into small florets

1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)

Kosher salt

2 tablespoons freshly minced cilantro leaves, to garnish

Ginger-Garlic Paste:

1/2 cup cloves garlic, whole

1/2 cup fresh ginger, peeled, cut into 1/2-inch slices

1/4 cup canola oil

Directions:

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Ginger-Garlic Paste:

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Lemon-Garlic Shrimp and GritsIngredients:3/4 cup instant gritsKosher salt and freshly ground black pepper1/4 cup grated ...
01/10/2020

Lemon-Garlic Shrimp and Grits

Ingredients:

3/4 cup instant grits

Kosher salt and freshly ground black pepper

1/4 cup grated Parmesan cheese

3 tablespoons unsalted butter

1 1/4 pounds medium shrimp, peeled and deveined, tails intact

2 large cloves garlic, minced

Pinch of cayenne pepper (optional)

Juice of 1/2 lemon, plus wedges for serving

2 tablespoons roughly chopped fresh parsley

Directions:

1. Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

2. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper
3. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

SHREDDED CHILI-LIME TOFUWe love this Tasty “Shredded Chili-Lime Tofu” during the week. 😁 See the recipe below 👇Ingredien...
01/10/2020

SHREDDED CHILI-LIME TOFU

We love this Tasty “Shredded Chili-Lime Tofu” during the week. 😁 See the recipe below 👇

Ingredients:

• 8 oz. extra firm tofu
• 1 tbsp. lime juice
• 2 tsp. chili powder blend
• ¼ tsp. salt

Instructions

1. Cut the tofu into long thin planks and use a paper towel to
squeeze out the excess liquid.
2. Then, add these to your air fryer at 370o F until the surface
dries out and starts to turn slightly golden.
3. Carefully transfer these hot slices to a cutting board and shred
these slices into very, very thin pieces with lots of random
sizes.
4. Now, sprinkle on some chili powder, salt, and lime juice and
toss to evenly coat.
5. Put them back into the air fryer and continue frying until they
become dry and almost slightly crispy.

Greek-Style Stuffed PeppersIngredients• 1-pound lean ground beef• 1 (10-ounce) package frozen chopped spinach, thawed an...
30/09/2020

Greek-Style Stuffed Peppers

Ingredients

• 1-pound lean ground beef
• 1 (10-ounce) package frozen chopped spinach, thawed and
squeezed dry
• 1 medium zucchini, coarsely grated (about 2 cups)
• 1 small onion, minced (about 1 cup)
• 1/2 cup bulgur
• 1 egg, lightly beaten
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly ground black pepper
• 3 red bell peppers, halved lengthwise, cores and ribs removed
• 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely
chopped
• 1/3 cup crumbled feta cheese

Instructions:
Preheat the oven to 350 degrees F.

In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked, and the peppers are tender, about 25 minutes longer

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