by Lance D Johnson‚ Natural News: Angela McCullough‚ the acting deputy chief operating officer for the Federal Aviation Administration‚ (FAA) revealed RACIST motivations for hiring and firing pilots. In a Zoom call with senior officials from the FAA’s Flight Program Operation division‚ Angela McCullough said that flight operations are “white male dominated” and asked her team […]

by Del Bigtree‚ Activist Post: As farmer protests rage across Europe‚ Dutch MP Rob Roos sits down with The HighWire’s Del Bigtree to discuss the climate scam pushed by radical globalist elites in the Western world to seize more power and control. “They [elites] go against family values. They go against natural food. They go against freedom – because […]

from World Alternative Media: TRUTH LIVES on at https://sgtreport.tv/

by Jim Quinn‚ The Burning Platform: I think this made up word in the meme below perfectly captures the tyrannical billionaire psychopaths who seem to have gained control of the world using their billions‚ while portraying themselves as the saviors of humanity. Whenever I see the term Foundation related to one of these psychopaths‚ I […]

Inventor and CEO of LifeWave Technology‚ Mr David Schmidt joins Silk to discuss Photo-Therapy‚ Patches and so much more. Diamond and Silk Chit Chat Live – February 7th‚ 2024 The post WATCH: Inventor and CEO of Lifewave Technology‚ Mr. David Schmidt Joins Silk 2/7/24 first appeared on Right Side Broadcasting Network (RSBN).

This Mexican Pasta recipe is a vibrant‚ spicy twist on a classic comfort food. Infused with traditional Mexican spices and topped with cheese‚ it’s bound to become a new family favorite! Plus‚ it only takes 25 minutes from scratch! It only takes 25 minutes to make this utterly delicious Mexican pasta! In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Mexican PastaCommonly Asked QuestionsMexican Pasta Bake RecipeMore to cook and eat View more Video: Watch Us Make This Recipe Why This Recipe Stands Out Who doesn’t love a good pasta dish? This Mexican pasta is a unique blend of hearty pasta and vibrant Mexican flavors‚ all baked to perfection. Here’s why: Quick: This recipe is ready in just 25 minutes‚ perfect for busy weeknights like our other convenient 30-minute meals. Flavor-Packed: The combination of homemade taco seasoning‚ salsa‚ and Mexican blend cheese gives this pasta a bold‚ exciting flavor. Versatile: You can use either lean ground beef or turkey‚ making it adaptable to your preferences. Healthy: It’s packed with whole grain pasta‚ lean meat‚ and black beans‚ making it a nutritious choice. Comfort Food: Despite its unique twist‚ this recipe still delivers the comforting feel of a classic casserole bake. Key Recipe Ingredients Corkscrew Pasta – The backbone of our dish‚ whole grain corkscrew pasta not only adds a healthy twist but also holds onto the sauce well‚ guaranteeing that every bite is packed with flavor. Lean Ground Beef or Turkey – This is the protein of our dish‚ it adds a hearty element and soaks up the flavors of the taco seasoning beautifully. Homemade Taco Seasoning – It brings a burst of flavor and gives the dish its distinctive Mexican flair. Chunky Salsa – We use a jar of chunky salsa to add a tangy kick and to keep the dish moist and flavorful. Black Beans and Black Olives – These add a nice contrast in texture‚ and their earthy flavors balance out the spiciness of the dish. Mexican Blend Cheese – We top our dish with a generous sprinkle of shredded Mexican blend cheese‚ which melts into a deliciously gooey layer. Garnishes – Freshly chopped cilantro adds a pop of freshness‚ while avocado slices bring a creamy element to the dish‚ perfectly rounding off the flavors. Substitutions And Variations This hearty Mexican pasta recipe is a flavor-packed dish that’s guaranteed to be a crowd-pleaser. But we know that everyone has their own tastes and dietary needs‚ so let’s look at some tasty variations and substitutions: Pasta: While we use whole-grain corkscrew pasta‚ feel free to substitute it with your favorite pasta type. Gluten-free pasta would work great as well. Protein: The recipe calls for lean ground beef or turkey‚ but you could easily substitute it with ground chicken‚ tofu‚ or even a plant-based meat substitute. Seasoning: Homemade taco seasoning is our go-to for this dish‚ but any store-bought version or your own blend of spices would work wonderfully. Beans: If black beans aren’t your thing‚ try pinto beans or kidney beans like we use in our Mexican taco salad. Just make sure to rinse and drain them well. Cheese: We love the Mexican blend cheese here‚ but feel free to use your favorite cheese. A blend of cheddar and Monterey Jack would be delicious‚ or make it spicy with some pepper jack. Garnishes: The options are endless! Aside from cilantro and avocado slices‚ consider adding a dollop of sour cream‚ a sprinkle of green onions‚ or a squeeze of fresh lime juice for added zesty flavor. Step-By-Step Recipe Instructions Boil pasta in a large pot of salt water until al dente‚ drain and set aside.  In a large skillet‚ heat olive oil and sauté onions and garlic. Add ground meat and cook until brown. Stir in taco seasoning‚ salsa‚ black beans‚ olives‚ and oregano.  Combine this mixture with the pasta‚ stir in cheese‚ and transfer to the baking dish.  Top with remaining cheese and bake for 10 minutes. Garnish with cilantro and avocado before serving. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead This Mexican pasta is not only a crowd-pleaser but also a great make-ahead option. Take a look at our favorite prep-ahead strategies for this recipe: Meat Mixture: You can prepare the meat mixture with onions‚ garlic‚ ground meat‚ taco seasoning‚ salsa‚ black beans‚ olives‚ and oregano ahead of time. Once cooked‚ let it cool and store it in the fridge for up to 2 days. When you’re ready to assemble the dish‚ just heat it up. Cheese: Shred the Mexican blend cheese and store it in an airtight container in the fridge. This way‚ you’ll have it ready to add to the pasta and meat mixture‚ and to sprinkle on top before baking. Assemble Ahead of Time: You can also entirely assemble the casserole and store it in the fridge for up to 2 hours. When ready to serve‚ top it with cheese and bake uncovered in the oven. This Mexican pasta is easy‚ tasty‚ and ready in just 25 minutes for a fuss-free weeknight meal. What To Serve With Mexican Pasta Salads For a fresh‚ crunchy side‚ try this vibrant Mexican Corn Salad or this Fresh Corn Avocado Salad. You can also have it with some light‚ refreshing salad on the side such as this easy chopped Greek salad. Bread A side of bread can be a great addition to your Mexican pasta meal. We suggest trying this Rosemary Garlic Bread or some sliced French bread. You can also go for classic options like this Garlic Cheese Bread or some easy dinner rolls that the whole family will love. Chips and Dips Serve Mexican pasta with tortilla chips and The Best Guacamole or Restaurant Style Salsa. Commonly Asked Questions What type of pasta is best for this Mexican pasta recipe? We used whole grain corkscrew pasta for this recipe but you can use any other pasta of your choice. The key is to cook it al dente to maintain a good texture. Can I use store-bought taco seasoning? Absolutely! If you don’t have everything at home to make your own homemade taco seasoning‚ you can use store-bought taco seasoning. It will still give your pasta that delicious Mexican flavor. How long does Mexican pasta last? Mexican pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat‚ simply microwave it or warm it up in a pan over medium heat. Print Mexican Pasta Bake This Mexican Pasta Bake has all the delicious Tex Mex flavors you love. Easy weeknight meal the whole family will devour. Course Dinner‚ Main‚ PastCuisine MexicanMethod Bake Prep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutes Servings 10 servings Calories 424kcal Author Amy Dong Ingredients16 oz dry pasta shells2 TB olive oil1 lb ground beef 93% lean1.25 ounce taco seasoning32 oz salsa your favorite brand1 whole green pepper chopped and seeded 1 tsp garlic powder1 tsp onion powder2 tsp dried oregano3 cups Mexican blend cheese shredded‚ dividedâ…” cup light sour creamOptional Garnishes: chopped cilantro or scallions‚ diced avocado‚ chopped tomatoes InstructionsPreheat oven to 350F with rack on lower-middle position. Cook pasta in salted water to al dente only. Drain – do not rinse. Transfer drained pasta back to the empty pot and set aside. While pasta cooks: Heat oil in a large heavy skillet. Brown ground meat over medium heat. Stir in taco seasoning‚ salsa‚ green pepper‚ garlic powder‚ onion powder‚ and oregano. Stir and bring to a boil. Immediately remove from heat.Meanwhile‚ add 1.5 cups of cheese and sour cream to the pasta in pot and mix well. Mix in the meat mixture. Use rubber spatula to transfer pasta into a 9×13 baking dish.Bake uncovered 350F for 30 minutes. Garnish with freshly chopped cilantro. Video Notes This recipe is perfect for a crowd‚ as it makes enough for a 9×13 casserole dish. Recipe can be halved‚ for an 8×8 dish.  No Bake Option: Skip the baking step and toss the cheese directly into the pasta mixture; serve straight from the pot.  Feel free to substitute pasta shells with any other pasta shape‚ such as rotini or corkscrew.  Lean ground turkey can be used in place of beef.  Plain‚ whole Greek yogurt can be used in place of sour cream.  Green peppers can be substituted with red/yellow peppers‚ black beams‚ olives‚ or corn.  This dish is perfect for meal prep; it reheats well throughout the week.  If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 424kcal | Carbohydrates: 45g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 788mg | Potassium: 553mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1019IU | Vitamin C: 4mg | Calcium: 453mg | Iron: 2mg More to cook and eat Summer Italian Pasta Salad – This Easiest Summer Italian Pasta Salad is just that. Super easy‚ fast‚ and tasty. It’s picnic perfect and cookout ready. One Pot Pizza Pasta – This One Pot Pizza Pasta is a weeknight meal saver. It’s easy‚ tasty‚ and sure to please. Kids and adults alike will devour this one. Creamy Tomato and Sausage Pasta – On busy weeknights‚ this Creamy Tomato and Sausage Pasta will readily come to your rescue. It’s not only easy to prepare and comes together quickly. Lemon Pasta with Smoked Salmon and Asparagus – Lemon Pasta with Smoked Salmon and Asparagus is unbelievably easy‚ healthy‚ and mouthwatering! This fabulous dish comes together in just 30 minutes or less. The post Mexican Pasta Bake appeared first on Chew Out Loud.

These Congo Bars (Chocolate Chip Cookie Bars) are soft‚ decadent‚ and chewy in the center with loads of melty‚ gooey chocolate in every bite. They’re the perfect easy‚ crowd-pleasing dessert! These Congo Bars are even easier to make than chocolate chip cookies and taste just as amazing! In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsCongo Bars (Chocolate Chip Cookie Bars) RecipeMore To Bake And Eat View more Why This Recipe Stands Out These ooey-gooey Congo Bars are one of our favorite dessert bar recipes to make for friends and family. Here’s why we love this recipe: Simple Ingredients: Just 8 simple ingredients are all that’s needed for this recipe. And they’re things you probably already have on hand. Absolutely Delicious: A guaranteed crowd-pleaser‚ Congo Bars are like an extra thick‚ decadent bar version of Chewy Chocolate Chip Cookies. Super Easy: Just mix all the ingredients together‚ dump the batter into your pan‚ and bake – no chilling or shaping required! Versatile: This recipe is the perfect base for any add-ins you like. Make-Ahead: Congo Bars freeze wonderfully making them a perfect make-ahead treat. Key Recipe Ingredients Brown Sugar – Dark brown sugar will give these blondies an extra rich‚ chewy texture‚ whereas light brown sugar will leave them slightly lighter and fluffier but still chewy. Use whichever one you prefer. Salted Butter – Softened butter makes this treat smell glorious and taste even better! Eggs – Eggs help the bars hold together and contribute to that beautiful golden exterior. Chocolate Chips – We use plenty of semi-sweet chocolate chips to make these Congo Bars truly melt in your mouth. Substitutions And Variations Congo Bars (Chocolate Chip Cookie Bars) are the perfect medium to experiment with whatever mix-ins you can think of. Here are some of our favorite ideas: Chocolate: Feel free to switch to dark‚ milk‚ or white chocolate chips for these bars. You could also use candies like mini Reese’s peanut butter cups or M&;Ms like we do in this Chewy Blondie Recipe. Mix-Ins: We think almonds‚ pistachios‚ walnuts‚ and pecans would all go amazing with this recipe. You could also try adding in toasted coconut shreds‚ raisins‚ or cranberries. Toppings: If you’re craving an extra dose of sweetness‚ we highly recommend you try drizzling this 4-Ingredient Salted Caramel Sauce or this Hot Fudge Sauce on top of this treat. A La Mode: Serve Congo Bars a la mode with your favorite store-bought ice cream or this super easy recipe for Homemade Vanilla Ice Cream. Step-By-Step Recipe Instructions Cream butter and sugar until fluffy. Add eggs and vanilla; stir until combined. Whisk together dry ingredients‚ and fold with wet ingredients until just combined. Fold in chocolate chips. Press Congo Bar batter into a greased and floured 9×13 pan. Bake at 325F for 30-35 minutes. Cool completely before slicing. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead Although these cookie bars are super easy to make‚ we have a few tips to make them even easier. Check out these prep ahead hacks: Mix Dry Ingredients: As with pretty much any recipe‚ you can always measure and mix the dry ingredients together far in advance and just store them in an airtight container until you’re ready to bake. Let Butter Warm: Don’t forget to take the butter out of the fridge to give it enough time to soften. This will make the mixing process go much more smoothly and quickly. Freeze the Bars: After your bars have completely cooled and you’ve cut them‚ simply store them in an airtight container in the freezer for up to 3 months. We like re-warming them in the microwave‚ but you can also let them thaw in the fridge overnight. Commonly Asked Questions How long do Congo Bars keep at room temperature? Store Congo Bars in an airtight container at room temperature for up to 4 days. Can I make Congo Bars gluten-free? Although we haven’t tried this yet‚ we think the recipe would probably work really well with 1:1 All Purpose Gluten-Free Flour. Give it a try and let us know how it works out! Why did my Congo Bars turn out tough? Overmixing is often the main culprit for tough Congo Bars. That’s one reason why it’s important to work with softened butter and only mix them until just barely incorporated. Another culprit could be that you overbaked them. The center should still be soft and the outside should be light-golden and slightly puffy when they’re done. Can I make these Congo Bars into regular chocolate chip cookies? You probably could‚ but for clear baking times and best results‚ we recommend using this recipe for Forever Chewy Chocolate Chip Cookies instead. Can I make these blondies into Monster Cookies bars? Absolutely! Check out our recipe for One Bowl Chewy Monster Cookie Bars for the additions and measurements. Print Congo Bars (Chocolate Chip Cookie Bars) These Congo Bars (Chocolate Chip Cookie Bars) are soft‚ decadent‚ and chewy in the center with loads of melty‚ gooey chocolate in every bite. They're the perfect easy‚ crowd-pleasing dessert! Course DessertCuisine AmericanDiet VegetarianMethod Bake‚ Mixing Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes Servings 16 servings Calories 403kcal Author Amy Dong Ingredients1 ½ cups packed brown sugar11 TB salted butter softened just to room temp (not melty)3 large eggs whisked2 tsp pure vanilla extract2 ½ cups all purpose flour2 ¼ tsp baking powder½ tsp table salt2 cups semi-sweet chocolate chips InstructionsPreheat oven to 325F‚ with rack on lower middle position. Grease and flour a 13×9 pan and set aside.In the bowl of stand mixer fitted with paddle attachment‚ cream butter and sugar until light and fluffy‚ about 3-4 minutes. Add eggs and vanilla and stir until combined.In a separate bowl‚ whisk together the flour‚ baking powder‚ and salt. Using rubber spatula‚ fold butter mixture with flour mixture just until incorporated. Fold in chocolate chips.Press dough into prepared pan‚ using spatula to even out the surface. Bake for 30-35 minutes‚ or just until top is lightly browned. It should look puffy‚ soft‚ and golden. Center will still be soft.Cool bars completely. Cut into squares. Store leftovers in airtight container at room temp. Notes Make sure not to overmix the batter for these bars as it can leave you with tough‚ hard blondies. You want your bars to still be somewhat soft (slightly undercooked) in the middle after baking as they’ll continue to cook and harden as they cool. Serve these Congo Bars with a cold glass of milk or a la mode with this super Easy Homemade Vanilla Ice Cream. If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 403kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 215mg | Potassium: 231mg | Fiber: 3g | Sugar: 31g | Vitamin A: 300IU | Calcium: 78mg | Iron: 3mg More To Bake And Eat Peanut Butter Chocolate Chip Cookies – The age-old combo of peanut butter and chocolate comes together in these super easy‚ flourless cookies. White Chocolate Macadamia Nut Cookies – These soft‚ chewy‚ melt-in-your-mouth treats are one of our favorite cookie recipes all year round. Brown Butter Chocolate Chip Cookies – The brown butter in this recipe creates a toffee-like flavor that is unbeatable! Bakery Style Double Chocolate Cookies – This is the perfect cookie recipe for all the chocolate lovers out there. Bonus: the dough freezes wonderfully! Healthy Cookies – These cookies have all the soft‚ chewy goodness that we love; but they’re also so healthy‚ they can pass as a decent breakfast. The post Congo Bars (Chocolate Chip Cookie Bars) appeared first on Chew Out Loud.

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