Надзея Змачинская

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10 лучших рецептов лета-2015, которые вы пропустили

Продолжаю начатую в прошлом году традицию выбирать лучшие из рецептов, опубликованных на сайте в течение летних месяцев. Ведь ни для кого не секрет, …

10 Easter Brunch Recipes That Will Become Family Favorites

Whether you are looking for something sweet, savory, healthy or indulgent this Easter, I've got you covered. And the best part -- all of these Easter recipes are incredibly easy!<p><b>1. Spinach & Cheese Strata</b><p>This elegant brunch strata -- really a savory bread pudding with spinach, cheese and cubes of …


Garlic Cheese Bombs by @spendpennies Check out her blog for more delicious recipes! Link in her bio @spendpennies Yummy cheat meal‼️ Ingredients 1 can of premade biscuits (10 pieces) (any type will work, I used Country Style) 20 cubes cheddar cheese (1/2" x ¾" x ¾") (approx 4oz total) 3 tablespoons butter 1 clove garlic, crushed ⅓ cup parmesan cheese 2 teaspoons dried parsley Instructions Preheat oven to 375 degrees. Cut each biscuit in half and slightly roll out (don't worry about it being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube ensuring the edges are sealed. Roll in your hands to make a ball shape. Place butter & garlic in a small bowl and melt in the microwave about 12 seconds. In a separate bowl, combine parsley and parmesan. Dip each rolled biscuit into the butter mixture and then into the cheese mixture. Place on a parchment lined pan. Bake 10-12 minutes or just until browned.

OMG I WANT THIS! Such an amazing recipe by @thecreativebite . Check out her blog for more recipes! Link on her bio.@thecreativebite Healthy Buffalo Chicken Wrap Serves: 1 wrap Ingredients 1 wrap ¼ c. non-fat plain Greek yogurt 2 Tbsp. bleu cheese crumbles ⅓ c. cooked chicken, cubed 2 Tbsp. buffalo wing sauce ¼ c. broccoli cole slaw 2 Tbsp. celery, diced ⅓ avocado, sliced ⅓ c. tomatoes, chopped 2 Tbsp. red onion, diced Instructions Lay your wrap flat and spread with Greek yogurt. Top with bleu cheese crumbles. Toss the chicken in the buffalo sauce and layer it on the wrap with remaining ingredients. Wrap the sides toward the middle and roll up tightly. Cut in half and enjoy!

Mini Avocado & Hummus Quesadilla by @cookincanuck Check out her blog! Link on her bio @cookincanuck Ingredients 4 whole wheat tortillas ¼ cup hummus ¼ tsp ground cumin 1 tbsp minced cilantros ½ avocado, sliced into tiny pieces 1 ½ oz crumbled queso fresco Directions Using a 2½-inch circle cookie cutter (or a glass with a 3½-inch circumference and a small knife), cut 3 circles from each tortilla. In a small bowl, stir together the hummus, cumin and cilantro. Spread 1 teaspoon of the hummus mixture on each tortilla circle. Divide the avocado slices and queso fresco evenly between the quesadillas, arranging them on one half of the tortilla circles. Heat a large skillet over medium heat. Place several quesadillas in the pan and cook until the tortillas are golden brown, 2 to 3 minutes per side. Repeat with the remaining quesadillas. Serve.

Asian Zucchini Noodle Stir-Fry with Shrimp . Credits @justataste Follow her and checkout her blog @justataste . Ingredients: 1/2 cup chicken or vegetable broth 1/4 cup hoisin sauce 1 Tablespoon low sodium soy sauce 2 teaspoons cornstarch 3 Tablespoons olive oil, divided 1 Tablespoon minced garlic 1 teaspoon minced fresh ginger 1 pound jumbo shrimp, shelled and deveined 1 medium bell pepper, sliced
1/2 cup shredded carrots 2/3 cup sliced red onions 1 cup sugar snap peas 2 medium zucchini, cut into noodles
Toasted sesame seeds, for garnish . Directions: In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan. Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

😍😍Baked Parmesan Zucchini Crisps by @jocooks www.jocooks.com Serves: 8 Ingredients 1 cup all-purpose flour 2 cups Panko breadcrumbs ½ cup grated Parmesan cheese 2 zucchinis, thinly sliced to about ¼-inch thick rounds 3 large eggs, beaten 1 tsp dried oregano salt and pepper Instructions Lay out a couple paper towels and place the zucchini rounds on the paper towels. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry. Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside. In another shallow plate add the flour which you also need to season with salt and pepper. In a 3rd plate beat eggs, with salt and pepper. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done. One large baking sheet was enough for me. Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy. Serve with your favorite dip. Credits to 🏆@jocooks Visit www.jocooks.com

Spicy Parmesan Shrimp Pasta by @cremedelacrumb Follow @cremedelacrumb and check out her blog! INGREDIENTS . ⅓ cup olive oil 4 tsp minced garlic 2 tsp soy sauce 2 tbsp brown sugar 1-2 lb medium or large deveined, peeled shrimp ½ tsp red pepper flakes (or to taste) ¼ cup shredded parmesan cheese ¼ cup grated parmesan cheese topping 8 oz penne noodles, cooked DIRECTIONS . Whisk together olive oil, garlic, soy sauce, and brown sugar. Pour into a zip lock bag and add shrimp. Seal bag and toss to coat. Allow to marinated in fridge for 30 minutes before preparing dish or overnight. Prepare penne noodles according to the package instructions. Drain marinade and add shrimp to a large preheated pan or skillet. Saute over medium high heat 3-4 minutes until shrimp have turned pink. Add red pepper flakes, shredded parmesan cheese, grated parmesan cheese topping, and cooked noodles. Cook 3-4 minutes longer stirring throughout until shrimp and noodles are coated with cheese. Season with salt and pepper to taste. Garnish with sliced green onions if desired. .

GARLIC AND PARSLEY BUTTER SHRIMP By @jocooks PREP TIME 5 mins COOK TIME 20 mins TOTAL TIME 25 mins INGREDIENTS 1 lb of raw shrimp, deveined, shells off except the tail ¼ cup butter 3 cloves garlic ¼ cup parsley salt and pepper to taste 1 lemon, juiced INSTRUCTIONS Preheat oven to 425 F degrees. In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste. Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it. Place skillet in oven and bake for about 20 minutes or until shrimp turns slightly pink and hot and bubbly. Drizzle with lemon juice and serve.

Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce By @juliasalbumblog Check out @juliasalbumblog and visit her blog for more. Link on her bio. Yield: 4 servings Ingredients 1 pound cooked shrimp, peeled & deveined (90 count shrimp in 1 pound) 1 tablespoon olive oil 1 tablespoon butter 5 garlic cloves, minced 8 oz spaghetti 1 cup cooked pasta water 1 chicken bullion cube 1 cup half and half or heavy cream 1 and 1/2 cups of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago) parsley or chives or green onions, finely chopped Instructions Cook minced garlic and shrimp in olive oil and butter for about 2 minutes on medium heat, occasionally stirring, without burning. Remove the shrimp from the pan. Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water. Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet where you cooked shrimp. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two. Stir in half amount of shrimp. To serve, top each serving with the remaining half amount of shrimp and top with chives or finely chopped chives, or green onions, or parsley

5-INGREDIENT EASY WHITE CHICKEN CHILI by @gimmesomeoven Check her out @gimmesomeoven INGREDIENTS: 6 cups chicken broth 4 cups cooked shredded chicken 2 (15-oz) cans Great Northern beans, drained 2 cups salsa verde 2 tsp. ground cumin optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips DIRECTIONS: Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings. Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken. Serve warm with desired toppings.