𝑴𝒂𝒓𝒄 𝑨𝒏𝒕𝒉𝒐𝒏𝒚
@marcanthonymade • 152,200 subscribers
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High protein, Bold flavor - made the Mexican way 🇲🇽 🔹Ingredients (makes 4 servings) Ground Beef * 1 lb lean ground beef (i used ground elk - bison works too) * 2 tsp smoked paprika * 2 tsp garlic powder * 2 tsp chili powder * 1½ tsp cumin * 1 tsp onion powder * 1 tsp salt * ½ tsp black pepper * Splash of water Sweet Potatoes * 4 medium sweet potatoes * 2 tsp oil spray * 1 tsp paprika * 1 tsp garlic powder * ½ tsp black pepper * Salt, to taste Pico de Gallo * 3 Roma tomatoes * ¼ white onion * 1 jalapeño (keep the seeds for more heat) * ¼ cup fresh cilantro * 1 limes * Salt, to taste Bowl Assembly (Per Serving) * ½ cup nonfat Greek yogurt * 2 tsp hot honey * Avocado slices * Red pepper flakes * Extra lime juice * Fresh cilantro 🔹Instructions 1. Roast the Sweet Potatoes * Preheat oven or air fryer to 400°F * Toss diced sweet potatoes with oil and seasonings. * Air fry 14-16 minutes or oven roast 25-30 minutes, flipping halfway, until tender and caramelized. 2. Cook the Ground Beef * Heat a large skillet over medium-high heat. * Add ground beef and cook until fully browned, breaking it up evenly. * Drain excess fat if needed. * Add all seasonings and stir to coat evenly. * Cook 1-2 minutes longer until fragrant with slightly crispy edges. 3. Make the Pico de Gallo * Combine diced tomatoes, onion, jalapeño, chopped cilantro, lime juice, and salt. * Stir well and let rest 10-15 minutes to meld flavors. 4. Assemble the Bowls (Per Serving) * Add ~4 oz cooked ground beef and ¼ of the sweet potatoes to a bowl. * Add greek yogurt. * Drizzle with hot honey and sprinkle red pepper flakes. * Top with pico de gallo. * Garish with extra lime juice and cilantro. Provecho! :) 🔸Macros in the comments🔸 #sweetpotatobowl #viralrecipes #picodegallo #homecooking #highproteinmeals
𝑴𝒂𝒓𝒄 𝑨𝒏𝒕𝒉𝒐𝒏𝒚1,100,000 views • 9 months ago
Sourdough Loaf 🍞 Wake n’ Bake Series: Episode 2 🔹Ingredients: * 125g active sourdough starter (~½ cup) * 375g warm water (~1⅓ cups) * 500g unbleached bread flour (~4 cups) * 12g salt (~2 tsp) 🔹Instructions: 1. Mix Dough: In a large mixing bowl, combine your starter, water, flour and salt. Mix until a shaggy dough forms. Cover the dough with a damp kitchen towel or plastic wrap and let rest for 1 hour. 2. Stretch & Folds: Do 4 sets of stretch & folds, 30 minutes apart. Cover dough in between each set of stretch & folds. 3. Bulk Fermentation: Cover the bowl with a towel or plastic wrap and let it rise on the counter at room temperature or in the oven with the light on. This will take between 5-7 hours depending on the temperature of the environment. 4. Shape & Laminate: After bulk fermentation, lightly flour your work surface and turn the dough out of the bowl. Laminate, fold, and roll dough. Build tension by gently shaping into a round or oval loaf using the tuck n roll technique. Transfer to a lightly floured banneton seam side up. Cover with a plastic shower cap or plastic wrap. 5. Cold Proof: Put dough in the refrigerator for 8-48 hours (I let mine cold proof over night but you can bake when you're ready) 6. Preheat Oven & Dutch Oven: Preheat oven to 450°F with empty Dutch oven inside for about 45 minutes. 7. Score & Bake: Remove dough from the refrigerator and place on baking mat or parchment paper. Flop dough onto a lightly floured mat. Lightly flour the surface of the dough. Score your dough with a blade or knife. Remove the hot Dutch oven from the oven, place your dough inside. Bake at 450°F for 30 minutes with the Dutch oven lid on. After 30 minutes, reduce temperature to 400°F and remove lid of the Dutch oven. Continuing baking for an additional 10-15 minutes until golden brown. 8. Cooling: Allow loaf to cool for at least 1 hour. 2 hours for best results. 10. Enjoy:) #sourdough #sourdoughtutorial #sourdoughrecipes #baking #sourdoughtok
𝑴𝒂𝒓𝒄 𝑨𝒏𝒕𝒉𝒐𝒏𝒚494,400 views • 1 year ago
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