Sun, Oct. 26th 1 p.m. to 5 p.m. Free coats and socks for the entire family – while supplies last. Free hair cuts, braids, locs & eyebrow waxing for youth – Scum Lounge Barbershop926 N. Lake Street, Aurora, IllFirst 50 kids get a free taco. ————————————————— Sunday, Nov. 30th150 W.
Ingredients1 (12 fluid ounce) can frozen apple juice concentrate, thawed1 cup apple cider4 pounds Macintosh apples – peeled, cored and chopped3/4 cup dark brown sugar1/2 cup apple brandy (apple cider can be a substitute)1 1/2 teaspoon ground cinnamon3/4 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon nutmeg Directions1. In a large
Ingredients1 cup rinsed quinoa2 cups chicken broth4 tablespoons extra-virgin olive oil1 tablespoon minced garlic1 small onion, chopped2 skinless, boneless chicken breast halves, cut into strips1 zucchini, diced1 tomato, diced4 ounces crumbled feta cheese8 fresh basil leaves1 tablespoon lime juice Directions1. Bring the quinoa and chicken broth to a boil in
Ingredients2 tablespoons butter1/4 cup finely chopped onion2 tablespoons all-purpose flour2 cups milk1/2 teaspoon dry mustard1/4 teaspoon ground black pepper1 (8 ounce) package elbow macaroni2 cups shredded sharp Cheddar cheese1/2 cup colby cheese Directions1. Preheat oven to 350 F. 2. Bring a pot of lightly salted water to a boil. Add
Ingredients1/4 cup butter1/4 cup olive oil3 tablespoons minced garlic3 tablespoons soy sauce1/2 tablespoon balsamic vinegar1/4 teaspoon black pepper1 tablespoon dried parsley6 boneless chicken thighs, with skin1 teaspoon dried parsley Directions1. Preheat oven for 375F and lightly grease a baking pan. 2. In a microwave safe bowl, mix the butter, olive
Ingredients1/2 cup all-purpose flour for coating1/2 teaspoon salt1/4 teaspoon ground black pepper1/2 teaspoon dried oregano4 skinless, boneless chicken breast halves7 tablespoons butter6 tablespoons olive oil2 cups white button mushrooms, sliced1 shallot, diced3/4 cup Marsala wine4 cloves of garlic, minced1/3 cup tablespoons chicken stock1/3 cup half and half Directions1. Place flour,
Ingredients1 1/2 pounds orange-fleshed sweet potatoes1 tablespoon vegetable oil1 onion, chopped1 (2 inch) piece fresh ginger root, thinly sliced1 tablespoon red curry paste (or to taste)1 (15 ounce) can unsweetened coconut milk3 cups chicken broth3 1/2 tablespoons lemon juice1 teaspoon sea salt1 tablespoon toasted sesame oil1/2 cup chopped fresh cilantro
The City of Aurora will host its Fall Food Truck Festival, from 5 p.m. to 9 p.m. Friday, Sept. 26. Many trucks will line up on Benton Street between River Street and Broadway (IL Route 25) in the heart of downtown Aurora, to serve a diverse array of culinary delight.
Ingredients3 cups macaroni1/3 cup Italian-style salad dressing1/2 cup sour cream1 cup mayonnaise1 onion, chopped2 stalks celery, diced1/2 teaspoon garlic powder1 teaspoon salt1/2 teaspoon dill1/8 teaspoon lemon juice1/2 teaspoon ground black pepper2 (6 ounce) can tuna, drained Directions1. Cook pasta in a large pot of boiling salted water until done. Drain.
Ingredients1 1/2 cups red wine vinegar1/2 cup dry red wine2 onions, sliced2 carrots, sliced1 bay leaf1/8 teaspoon whole allspice3 whole cloves1 tablespoon black peppercorns1 tablespoon salt4 pounds rump roast1/2 cup butter1 tablespoon vegetable oil5 tablespoons all-purpose flour1 tablespoon white sugar1/2 cup crushed gingersnap cookies Directions1. In large non-metal bowl, combine
Ingredients15 ounces dried soba noodles1 1/2 teaspoons dark sesame oil1/3 cup rice vinegar1/3 cup soy saucejuice from one limezest of one lime2 tablespoons brown sugar2 cloves garlic, minced2 teaspoons red pepper flakes, or to taste1 cup finely grated carrot1/4 cup coarsely chopped salted peanuts1/2 cup chopped fresh cilantro Directions1. In
Ingredients1/3 cup rice vinegar1/2 cup low-sodium soy sauce1/2 teaspoon crushed red pepper flakes2 garlic cloves, minced1/2 teaspoon minced fresh ginger root1/3 cup thinly sliced green onions2 teaspoons sesame oil4 skinless, boneless chicken breast halves, pounded to 1/2 inch thicknesssalt and pepper to taste2 tablespoons all-purpose flour1 egg, beaten1 cup panko
Ingredients3 avocados – peeled, pitted1 lime, juiced1/2 teaspoon salt1/2 cup diced onion4 tablespoons chopped fresh cilantro2 roma (plum) tomatoes, diced1 teaspoon minced garlic1/4 teaspoon cumin1 pinch ground cayenne pepper Directions1. In a medium bowl, mash together the avocados, lime juice, cumin and salt. Mix in onion, cilantro, tomatoes, and garlic.
Ingredients2 (10 inch) flour tortillas2 tablespoons vegetable oil1 small onion, chopped1/2 red bell pepper, chopped3 teaspoon minced garlic1 (15 oz.) can black beans, rinsed and drained1 teaspoon minced jalapeno peppers3 ounces cream cheese1/2 teaspoon salt1/2 teaspoon cumin1 teaspoon chili powder1, 4 oz. can of diced green chiles2 tablespoons chopped fresh
Ingredients1/2 cup uncooked white rice1/2 cup nori (roasted seaweed), crumbled1 English cucumber, cut into 1 inch strips2 avocados, peeled, pitted, and cubed2 cups shredded imitation crabmeat2 teaspoons wasabi powder, or to taste1 tablespoon mayonnaise1 tablespoon soy sauce1/4 cup rice wine vinegar1 tablespoon white sugar1 teaspoon sesame oil1 tablespoon sesame seeds
Ingredients1 ripe avocado, sliced1 tablespoon lemon juice1 tablespoon butter1 large Vidalia onions, sliced into rings4 boneless, skinless chicken breast halvessalt and pepper to taste4 hamburger buns4 tablespoons mayonnaise4 slices provolone cheese Directions1. In a small bowl, combine sliced avocado, lemon juice, and mayonnaise and blend until smooth. Preheat an outdoor
Ingredients1/3 cup brown sugar2 tablespoons chili powder2 tablespoons paprika1 tablespoon onion powder1/2 tablespoon garlic powder2 teaspoons dry mustard1/2 teaspoon salt1/4 teaspoon ground black pepper1/2 an onion1/2 (12 fluid ounce) can beer Directions1. Preheat an outdoor grill for medium-high heat, about 375 F. Mix the brown sugar, chili powder, paprika, onion
Ingredients1 cup whole-milk Greek yogurt2 tablespoons freshly squeezed lemon juice2 tablespoons olive oil2 tablespoons ketchup6 cloves garlic, minced1 tablespoon Aleppo red pepper flakes1 tablespoon kosher salt1 1/2 teaspoons ground cumin1 teaspoon freshly ground black pepper1 teaspoon paprika1/8 teaspoon ground cinnamon2 1/2 pounds boneless, skinless chicken thighs, halved4 long metal skewers
Ingredients1 1/2 cups uncooked orzo pasta2 (6 ounce) cans marinated artichoke hearts1 tomato, seeded and chopped1 cucumber, seeded and chopped1 red onion, chopped1 cup crumbled feta cheese1 (2 ounce) can black olives, drained1/4 cup chopped fresh parsley2 tablespoons lemon juice1/2 teaspoon lemon pepper6 tablespoons olive oil,5 tablespoons red wine vinegar2
Ingredients3 tablespoons soy sauce1½ tablespoons honey1 tablespoon vegetable oil2 teaspoons lime juice2 teaspoons chopped garlic4 skinless, boneless chicken breast halves Directions1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in
