Vegan Cheese 2 Ways

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10 Easy Low-Carb Veggie Snacks

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Get the recipes:
https://tasty.co/recipe/zucchini-fries
https://tasty.co/recipe/carrot-fries
https://tasty.co/recipe/asparagus-fries
https://tasty.co/recipe/cauliflower-hash-browns
https://tasty.co/recipe/zucchini-hash-browns
https://tasty.co/recipe/zucchini-chips
https://tasty.co/recipe/kale-chips
https://tasty.co/recipe/healthy-broccoli-cheddar-tots
https://tasty.co/recipe/zucchini-tots
https://tasty.co/recipe/healthy-cauliflower-parmesan-tots

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BBQ Butter Shrimp and Grits

This BBQ butter shrimp and grits from Muriel’s in NOLA is delicious!

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Acadian Life
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Scene From Longfellow’s Evangeline
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Vanessa Parish
https://www.vanessaparish.com/
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http://muriels.com/
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Mishelle Martin

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4-Ingredient Berries & Cream Hand Pies

Full Recipe: https://tasty.co/recipe/5-ingredient-berries-cream-hand-pies

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Blueberry Brioche By Amanda’s Kitchen

Find the full recipe here: https://www.amandafrederickson.com/all-recipes/2017/5/4/blueberry-brioche?rq=brioche

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Amanda Frederickson
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8 Fruity & Frozen Sangrias for Girls’ Night

Here is what you’ll need!

https://tasty.co/recipe/raspberry-peach-sangria
https://tasty.co/recipe/mixed-berry-frozen-sangria
https://tasty.co/recipe/mango-pineapple-sangria
https://tasty.co/recipe/strawberry-lemonade-sangria
https://tasty.co/recipe/strawberry-lemonade-frozen-sangria
https://tasty.co/recipe/raspberry-peach-frozen-sangria
https://tasty.co/recipe/mango-pineapple-frozen-sangria
https://tasty.co/recipe/mixed-berry-sangria

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Suburban Paradise
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Homemade Veggie Potstickers

Full Recipe: https://tasty.co/recipe/vegetarian-potstickers

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Peach Pockets

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Peach Pockets
Servings: 8-10

INGREDIENTS
3 cups all-purpose flour
½ teaspoon salt
½ tablespoon sugar
⅔ cup coconut oil
¾ cup cold water
1½ tablespoons peach preserves
1 tablespoon butter
2 peaches, diced
2 teaspoons lemon juice
½ teaspoon cinnamon
1 egg
1 cup powdered sugar
2-4 tablespoons milk

PREPARATION
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and sugar.
3. Add the coconut oil to the dry ingredients and mix together using a fork or your fingers.
4. Add the cold water to the dough, a little at a time, and continue to mix until dough forms a ball.
5. Cut dough into two equal parts and flatten them into 1-inch-thick disks. Wrap the disks in plastic wrap and chill for one hour.
6. Add the peach preserves and butter to a small microwave-safe bowl and heat in the microwave for about 20 seconds or until butter has melted. Stir to combine.
7. Dice the peaches and put them in a medium bowl.
8. Add the preserve mixture, lemon juice, and cinnamon to the peaches and mix until peaches are well-coated.
9. Remove one of the dough disks from the refrigerator.
10. Lightly flour your work surface, dough, and rolling pin.
11. Roll out the dough to form a large rectangle about ⅛-inch thick.
12. Cut the dough into an even number of small rectangles.
13. Beat the egg in a small bowl. Brush the edges of half of the rectangles with the egg wash.
14. Spoon one tablespoon of the peach mixture into the center of each brushed rectangle.
15. Place another rectangle of the same size over the one with the filling. Lightly press down.
16. Use a fork to seal the edges around each rectangle, then lightly poke the tops of each rectangle a few times. Brush the edges and tops of the dough with the egg wash.
17. Place the pockets on parchment-lined baking sheets and place in the freezer as you repeat the same process with the other dough disk.
18. Bake for 30-35 minutes or until dough is golden brown.
19. For the glaze, mix together powdered sugar and milk until smooth.
20. Drizzle peach pockets with glaze and serve.
21. Enjoy!

INSPIRED BY:
http://www.azgrabaplate.com/fresh-peach-pie-pop-tarts/

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Be Somebody
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Black Beans With Oxtail And Spicy Lamb Sausage

“I would say this dish is a Rihanna.”

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Here is what you’ll need!

Feijoada with Black Beans and Spicy Lamb Sausage
Servings: 6

INGREDIENTS

Beans
2 tablespoons olive oil
6 cloves garlic, minced
1 cup red onion, diced
½ cup celery, chopped
½ cup carrots, chopped
2 bird’s eye chiles, seeded and minced
½ teaspoon ground cumin
¼ cup canned chipotle, chopped with liquid
4 cups dried black beans, pre-soaked overnight and rinsed
4 cups water
Salt, to taste
Pepper, to taste

Feijoada
1 tablespoon olive oil
1 pound spicy lamb sausage, removed from casing
2 cups pulled braised oxtail meat, with 3 cups braising liquid reserved
1 tablespoon lime juice
6 pieces whole braised oxtail
Salt, to taste
Pepper, to taste
Rice, to serve
Cilantro, chopped, to serve
Orange segments, to serve

PREPARATION

1. Heat oil in a pot over medium-high heat. When the oil begins to shimmer, add the garlic and cook for 2 minutes.
2. Add the onions and salt and stir until the onions become translucent, about 2 minutes.
3. Add the celery, carrots, chiles, and cook for 3 minutes, stirring occasionally.
4. Add the cumin and stir for one minute. Add the chipotle peppers and their liquid. Once the peppers are heated through, add the black beans and water.
5. Lower the heat to medium and bring to a simmer.
6. Cover the pot and simmer for 1 hour.
7. Uncover the pot and cook for 30-45 minutes. Reserve.
8. In a large pot or Dutch oven, heat olive oil over medium high heat.
9. Add the sausage and cook until browned.
10. Add 3 cups of the spicy black beans, strained from the cooking liquid.
11. Once the beans are heated through, add the pulled oxtail meat and braising liquid.
12. Bring the pot to a simmer, then lower the heat to medium. 13.Cook uncovered for 30 minutes, until the liquid begins to reduce and thicken.
14. Season with salt and pepper.
15. Serve with rice, cilantro, and orange segments.
16. Enjoy!

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The 57th Annual GRAMMY Awards – Arrivals
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Ghanaian flag
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Mishelle Martin
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Vanessa Parish
https://www.youtube.com/channel/UCcFjfj1DWUfkKY12tu5ZsIQ
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JJ Johnson
https://www.instagram.com/chefjj/?hl=en

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Giant Cinnamon Roll

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GIANT CINNAMON ROLL
Servings: 12

INGREDIENTS

Dough
½ cup unsalted butter, melted
2 cups whole milk, warm to the touch
½ cup granulated sugar
1 pack active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt

Filling
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon

Frosting
4 ounces cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

PREPARATION
1. Generously butter a 9-inch cast iron or cake pan.
2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
3. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
5. Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
6. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
7. Preheat oven to 325˚F (160˚C).
8. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
9. Knead the dough lightly, adding additional flour as necessary (about ½ cup), until the dough just loses its stickiness and does not stick to the surface.
10. Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even.
11. In a small bowl combine the filling ingredients and stir to combine.
12. Spread the filling mixture evenly over the rolled out dough, spreading right to the edges.
13. Using a pizza cutter, make 3 horizontal cuts to divide the dough into four long, evenly sized strips.
14. Starting from the bottom, roll the first strip up right to left. Take the first roll and place it back on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining two strips until you have a giant cinnamon roll.
15. Place the giant cinnamon roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
16. Bake for 45 minutes. Cover the cinnamon roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
17. While the cinnamon roll is baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
18. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from pan and drizzle frosting over the roll before serving.
19. Slice and enjoy!

Inspired by: http://thepioneerwoman.com/cooking/cinammon_rolls_/

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Credits: https://www.buzzfeed.com/bfmp/videos/22163

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Caught On The Wrong Foot
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