ARIEL WINTER

when your boyfriend says he’s cutting out sugar but nobody knows him like you do 🍪 @Crumbl Cookies #couple #cookies #lukebenward

One of our go-to weeknight dinners. These stuffed peppers are so simple and sooo good🤤 Save this for dinner inspo! Inspired by Dinner At The Zoo’s recipe 6 Bell Peppers 1 lb ground turkey breast Olive oil 2 onions— diced 6 cloves garlic— minced or finely chopped Tops of bell peppers (not stem)— chopped 1 cup *cooked* white rice Salt Pepper Italian Seasoning Oregano Fresh mozzarella log— shredded Fresh parsley- chopped Cooking spray Prep some rice in a rice cooker. Turn oven to 350 and wash bell peppers. Once dried, cut the tops off, remove ribs & seeds, and place cut side down in a baking dish pre sprayed with cooking spray. Add an inch of water into the dish, cover with foil and place in the oven for 20-25 minutes. Take peppers out and put on paper towel cut side down to dry. You do not want water in your peppers when you put filling! Wipe baking dish if there is left over water and add more cooking spray. Dice onion and tops of bell peppers, then mince or finely chop garlic. Shred mozzarella and set aside. Heat oil in a pan & add the onion and bell peppers. Cook for 3-4 minutes until softened. Add garlic & cook for 30 seconds-1 minute. Do not let garlic burn. Add ground turkey and salt & pepper. Break up meat with a spatula & wait for it to cook through. Add Italian seasoning & oregano. (I add a little dried parsley in there as well as the fresh parsley that will later go on top of the mozzarella.) Next add the cooked rice and tomato sauce and stir. Make sure to taste as you go! I prefer to over season rather than under, but the key to getting the best result is to taste and add as you go. Add half of the mozzarella & stir again until fully melted and combined. Put peppers back in baking dish & fill. Add the rest of the mozzarella on top. Cover with foil (covered with cooking spray as well so the cheese doesn’t stick). Bake for 20 minutes, then remove foil and add fresh parsley on top and then bake for another 10 until cheese is lightly browned. Remove from oven and enjoy!!! #DinnerIdeas #stuffedpeppersrecipe #dinnerrecipe

Tried this recipe from Little Sunny Kitchen and it did not disappoint! I usually season a lot more than some recipes say, so I tweaked the recipe to be how I made it! Enjoy :) MARRY ME CHICKEN 2 Large Chicken Breasts (Sliced Lengthwise Into Thin Cutlets) Salt Pepper Flour 2 Tbs Olive Oil 2 Tbs Butter 5 Cloves Minced Or Finely Chopped Garlic 1 cup Chicken Broth 1 cup Heavy Cream 1.5 cups Freshly Grated Parmesan Cheese (1 1/4 for the sauce & the rest on top of completed dish if desired) 2 TSP Red Pepper Flakes 1 Tsp Oregano 1 Tsp Thyme 1/2-3/4 cup Sun-dried Tomatoes Chopped (reserve about 1/3 cup of the oil to put in sauce as well!) Fresh Basil Leaves Sauce & Chicken: After halving chicken breasts, pat dry and sprinkle both sides with a generous helping of salt and pepper. Then dredge in flour and set aside. Shake off any excess flour. Heat oil & melt butter in large non stick pan on high heat. Swirl pan to coat evenly. Brown the chicken for 4-5 minutes on each side until cooked through & golden brown. Transfer onto plate & cover to keep warm. Sauté the garlic for about a minute and then add chicken broth. Deglaze pan to get all the bits stuck to the bottom. Lower heat to medium low and add heavy cream. Add Parmesan cheese and stir until combined. Let sauce simmer for a few minutes and then add red pepper flakes, thyme, oregano, salt, pepper, sun-dried tomatoes & 1/3 cup of the tomato’s oil. Add chicken back in and let the sauce simmer and thicken for a few more minutes. Add fresh basil. Pasta: 1 Box Farfalle A lot of Garlic, Parmesan & Herb Butter (I prefer this combo butter but you can use any butter) 3 Garlic Cloves Chopped or Sliced Parsley (fresh is preferred but I ran out so I used dried!) Boil water and add a generous amount of salt. Add farfalle (or pasta of your choice) and cook according to package instructions. In a non stick saucepan or skillet, melt butter over medium heat and sauté garlic. Add in pasta and toss until the butter is coating all of the pasta. Add more butter and toss until it’s fully melted. Add parsley and continue to toss. #dinneridea #chickenrecipe #cookwithme

Easter 2024✨ #easter #dogsoftiktok

Big fan of a slow morning and a smoothie🍓🫐🍌🥬 #smoothie #smoothierecipe #morningvlog #morningwithme

Spring hair refresh✨🧚🏻‍♀️🍓Thank you @TabithaDueñas and Tim🥹 #hairrefresh #hairday #redhair

Me and my thumb are currently thriving. Can’t wait to share more cooking content with you guys! ❤️ #grwm #storytime #cooking #grwmmakeup

Do we like the chatty cooking videos? Let me know what I should make next🥹🍰 #BakeWithMe #cheesecake #DessertRecipes #springrecipes

This one is a staple in our house! So many of my loved ones love it too😊 Turkey Burgers 1 lb organic ground turkey breast 1 red onion 1 block feta cheese 4 large cloves of garlic minced or finely diced Chopped fresh spinach 1 egg 1 cup panko Kalamata olives chopped Chopped fresh dill Dash of salt & lemon pepper Oregano Avocado oil Feta Dip Block of feta Plain Greek yogurt Sour cream Lemon juice Fresh dill Fresh garlic Oregano Parsley Salt Lemon pepper Dash of olive oil Honey on top Dice onion and garlic, and chop spinach, dill, Kalamata olives and feta. Add all to bowl, then add one egg & about a cup of panko (or more/less depending on how your burgers are feeling!). Add a dash of salt, lemon pepper & a bigger dash of oregano. Add in turkey and mix very well with hands to fully combine. Tear a few large squares of plastic wrap & put each formed burger patty on the squares. Wrap and freeze or refrigerate the ones you aren’t making right away. This recipe makes about 4 burgers. Heat avocado oil in a pan and add turkey burgers on medium. Cook for about 4-5 minutes on each side or until internal temperature reaches 165 degrees. I sometimes like to cover the pan while they cook 😊 Remove & serve on a bun of your choice! My burger vibe is: bottom bun with hummus & tzatziki and then burger and then feta dip and then top bun!!!🤤 #weeknightdinner #DinnerIdeas #easydinner #turkeyburger

Iif you're looking for a fun Easter appetizer, you should give these Deviled Eggs a try🥚 I usually just use a mini cookie scoop for the filling, so maybe do that unless you're better at filling a piping bag than I am🥹 Recipe below! DEVILED EGGS Ingredients: eggs mayo yellow mustard dijon mustard** one of the most important ingredients! dill pickle mustard (not necessary it was just something fun i found!) dill pickle relish salt pepper paprika (inside & on top) dash of chili powder splash of jalapeno juice splash of apple cider vinegar I don’t have exact measurements of things because it depends on how many eggs you boil! I prefer to put less of all the ingredients in to start with so you can add to your liking! boil eggs in pot with a dash of apple cider vinegar (or use a fun little egg cooker like me— I LOVE mine its so simple and the eggs are ALWAYS perfect) once eggs are done, put eggs into an ice bath for a few minutes peel eggs & slice them in half put yolks in a bowl & whites on a tray add all ingredients & mix use either an icing bag or an extra small cookie scoop to fill your egg whites with the prepared yolks sprinkle paprika on top & serve! Don’t judge me for the messy icing bag it was my first time using one 😂😂 #easterrecipe #deviledeggs #cookwithme #inthekitchen

Rule #1 of owning multiple dogs: don't open the fridge unless you're prepared to share with the class🐶🥕 #dogmom #dogsoftiktok #doglife #rescuedogs

Let me know what products I should test out first! And which ones you personally love! 💄 #makeuphaul #sephorahaul #BeautyTok #beautyfinds

I wish it actually only took me a minute and 30s to put these together🙃 But it was a labor of love and the dogs are obsessed so it’s all worth it🥹🐶 #dogmom #rescuedogs #barneybed @Barney Bed

If you're not a huge fish lover, this meal might change your mind... Also pretty proud of my plating on this one🥹 Halibut— ** chives were not supposed to be included — you don't need these! 1/2c soy sauce 2 tsp rice vinegar 3-4 tbs honey 1 tsp ginger (fresh is better if you have!) 4-5 cloves of garlic finely chopped or minced Halibut filets— skin removed Sesame seeds 2tbs sesame oil Butter Salt & Pepper Whisk together the soy sauce, vinegar, honey, ginger, and garlic until combined— I chose to put it into a little food processor to make it all smooth! Remove skin from halibut and pat dry with a paper towel. Season both sides with salt and pepper. Next, press one side down into the sesame seeds to encrust. Add some oil to a large frying pan and heat over high heat. Place in the halibut, turn the heat down to medium to medium-high, add in some butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout. Make sure to not burn the sesame seeds. Move filets to a plate and set aside. Pour in the sauce and cook over low heat for 1 to 2 minutes or until it has slightly thickened up, then pour over fish and serve :) Rice Cooker Rice Pilaf— 1.5 c white rice— rinsed! 1 onion — diced 2 cloves of garlic — minced 1.5 tbs Butter 1 2/3 to 3/4 c Chicken broth or vegetable broth 1.5 tsp Thyme 1 tsp Salt Add the butter and onion to the rice cooker and flip the rice cooker switch to “saute.” Cook the onion for 3-4 minutes, stirring frequently, until the onion softened. Add rice and continue to cook while stirring frequently for 2 minutes. Add garlic and thyme and cook for 30 seconds. Add broth and salt and stir to combine, ensuring that the rice and onion aren’t sticking to the bottom of the pot. Turn on rice cooker and wait for it to finish. Enjoy! #DinnerIdeas #seafood #halibutrecipe

😳oops #dogs #dogsoftiktok

Sooooooo they failed 😅😂 #dogsoftiktok #dogs

A lot of you asked, so I tried my hand at a carrot cake recipe just in time for Easter, and it was GIVING🥕 I followed @John Kanell’s recipe but did a couple things differently. Recipe is below so you can make this for your Easter weekend plans! CARROT CAKE Ingredients for the cake: 2½ cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1⅓ cup vegetable oil 1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs
2 tsp vanilla
3 cups grated carrots
1 cup chopped pecans (I decided to use a mix of chopped pecans and chopped glazed walnuts!) For the Frosting: 1 8oz block cream cheese room temperature
1 cup unsalted butter softened 1 tsp vanilla extract 4 to 5 cups powdered sugar I added some cinnamon + nutmeg to the frosting as well. Taste it as you go to determine how much you want to use! For the Cake: 1.Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans with baking spray or butter, and line the bottoms with parchment paper. 2.In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 3.In a separate medium bowl, whisk together the sugars, oil, eggs, and vanilla until well combined. Pour the wet ingredients into the dry mixture and stir together just until combined and only a few streaks of flour remain. 4.Fold the carrots and nuts into the batter. Divide the batter evenly into the prepared pans. 5.Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely in the pans set on a wire cooling rack. Once cooled, invert the layers and remove the parchment paper. For the Frosting: -In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very soft and smooth, about 1 minute. Add the cream cheese and beat until fluffy, about 30 seconds. -With the mixer on low speed, gradually add in the powdered sugar. (Use more sugar for a firmer, sweeter frosting.) Once combined, scrap down the bowl and add the vanilla. Beat on medium-low speed until fluffy and easily spreadable, about 1 minute. -Place one cooled cake layer top-side up on a cake stand or serving platter and spread ¾ cup of frosting over the top, all the way to the edge of the cake. Place the other cake layer top-side down on top. Spread the remaining frosting over the top and side of the cake. -If desired, you can save some of the frosting to pipe decorations onto the cake. Chill the cake for 30 minutes to set the frosting before slicing. Keep leftovers covered and refrigerated for up to 1 week. Enjoy!😊

GRWM for bed 🤍🤍🤍

LA vlog of some of my fav places & people 🥹❤️ #la #manicure #hairappointment #FoodTok

Random unboxing of some recent goodies I got! If you know me you know onesies and cooking items are my love language. Thank you @Caraway Home and @Onepiece!❤️ #unboxing #unboxwithme