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Beef stew Not every beef stew has to taste the same. 🤎 This one skips the classic Nigerian style and goes for something rich, slow-cooked, and deeply comforting. Tender beef, a velvety sauce, and flavours that get even better with every bite. If you're looking to switch things up,... show more

The Kitchen Barbie 🎀

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Happy Sunday 🥰 It’s a jollof rice kind of Sunday and is such a perfect recipe Beef seasoning ingredients Roughly blended onions and peppers Seasoning cubes Stock powder Ground ginger Paprika Pepper mix tatashe Scotch bonnets Green bell peppers Spring onions Onions Garlic Tomato base vegetable oil Bay leaves Oregano Thyme Curry Smoked paprika Seasoning Beef stock

Happy Sunday 🥰 It’s a jollof rice kind of Sunday and is such a perfect recipe Beef seasoning ingredients Roughly blended onions and peppers Seasoning cubes Stock powder Ground ginger Paprika Pepper mix tatashe Scotch bonnets Green bell peppers Spring onions Onions Garlic Tomato base vegetable oil Bay leaves Oregano Thyme Curry Smoked paprika Seasoning Beef stock

The Kitchen Barbie 🎀

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The Kitchen Barbie 🎀

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The Kitchen Barbie 🎀

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Coconut Rice Recipe Ingredients * Rice * Shrimp * Beef * Coconut milk * Red bell pepper * Habanero pepper * Onion * Garlic * Ginger and garlic paste * Butter * Cooking oil * Salt * Bouillon powder * Curry powder * Paprika * Thyme * Water Process 1. Marinate shrimp with salt, paprika and ginger-garlic paste. Marinate beef with salt, ginger-garlic paste, paprika, bouillon, thyme, and curry. 2. Stir-fry the proteins until cooked and set aside. 3. Add oil and butter to the same pot. Sauté onions and ginger-garlic paste. 4. Add the blended red bell pepper, habanero, garlic, and onion. 5. Season with salt, curry, paprika, thyme, and bouillon. Cook until oil appears on top. 6. Add coconut milk, water, and rice. Cook until the rice is done. 7. Stir in the cooked shrimp and beef.

Coconut Rice Recipe Ingredients * Rice * Shrimp * Beef * Coconut milk * Red bell pepper * Habanero pepper * Onion * Garlic * Ginger and garlic paste * Butter * Cooking oil * Salt * Bouillon powder * Curry powder * Paprika * Thyme * Water Process 1. Marinate shrimp with salt, paprika and ginger-garlic paste. Marinate beef with salt, ginger-garlic paste, paprika, bouillon, thyme, and curry. 2. Stir-fry the proteins until cooked and set aside. 3. Add oil and butter to the same pot. Sauté onions and ginger-garlic paste. 4. Add the blended red bell pepper, habanero, garlic, and onion. 5. Season with salt, curry, paprika, thyme, and bouillon. Cook until oil appears on top. 6. Add coconut milk, water, and rice. Cook until the rice is done. 7. Stir in the cooked shrimp and beef.

خديجة💙

10,739 Aufrufe • vor 14 Tagen

PEPPER TURKEY RICE I wasn't trying to show off... but this turkey pepper rice did exactly that. 😭🔥 Rich, well-seasoned turkey, a colorful pepper base of green, red, and yellow bell peppers, habanero for that beautiful heat, and rice that soaked up every single bit of flavor. Recipe Turkey seasoning onion powder Garlic powder Ginger powder Curry powder Ground chili pepper Thyme Smoked paprika Pepper mix green bell peppers Red bell pepper Yellow bell pepper For rice chopped onions Spring onions Lemon basil/curry leaves

PEPPER TURKEY RICE I wasn't trying to show off... but this turkey pepper rice did exactly that. 😭🔥 Rich, well-seasoned turkey, a colorful pepper base of green, red, and yellow bell peppers, habanero for that beautiful heat, and rice that soaked up every single bit of flavor. Recipe Turkey seasoning onion powder Garlic powder Ginger powder Curry powder Ground chili pepper Thyme Smoked paprika Pepper mix green bell peppers Red bell pepper Yellow bell pepper For rice chopped onions Spring onions Lemon basil/curry leaves

The Kitchen Barbie 🎀

32,222 Aufrufe • vor 1 Monat

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The Kitchen Barbie 🎀

14,613 Aufrufe • vor 16 Tagen

SEAFOOD BOIL NOODLES POV: You came for the recipe but stayed because I said the next best thing after my husband's cuddles is this seafood boil noodles. 😂 No lies detected though. This bowl is packed with flavor, seafood, and enough buttery spice to make your day better. RECIPE seafood used (prawns and crabs) Eggs Sweet corn on the cob Chopped onions Spices used to boil corn and crabs garlic powder Onion powder Paprika Lemon pepper seasoning Old bay seasoning Cajun seasoning Prawn bouillon cube Prawn seasoning Cajun seasoning Lemon pepper seasoning Sauce unsalted butter Chopped onions Chopped garlic Habanero Lemon pepper seasoning Cajun seasoning Worcestershire sauce Chicken stock

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The Kitchen Barbie 🎀

30,671 Aufrufe • vor 1 Monat

Ground beef doesn’t have to be boring. Kebabs are a staple across the Middle East and Mediterranean, with countless variations shaped by local ingredients, traditions and family recipes. This version takes ground beef and builds in big flavor with roasted red peppers, herbs, onion and za’atar. I wrap the patties in lavash with garlicky tahini, bright green hot sauce, charred vegetables, and a fresh onion-parsley salad. A few of my Badia Spices bring the whole thing together. It’s smoky, juicy, crunchy, creamy, spicy and exactly the kind of recipe that reminds you how much ground beef can do. Want the free recipe? Check out the link in my bio.

Ground beef doesn’t have to be boring. Kebabs are a staple across the Middle East and Mediterranean, with countless variations shaped by local ingredients, traditions and family recipes. This version takes ground beef and builds in big flavor with roasted red peppers, herbs, onion and za’atar. I wrap the patties in lavash with garlicky tahini, bright green hot sauce, charred vegetables, and a fresh onion-parsley salad. A few of my Badia Spices bring the whole thing together. It’s smoky, juicy, crunchy, creamy, spicy and exactly the kind of recipe that reminds you how much ground beef can do. Want the free recipe? Check out the link in my bio.

Andrew Zimmern

17,362 Aufrufe • vor 2 Monaten

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Salsa de Osobuco 📍Argentina 🇦🇷 Taste Argentina: In Argentina, salsa de osobuco (also known as estofado de osobuco) is a cornerstone of domestic comfort food, born from Italian immigration but adapted to feature the bold character of world-renowned Argentine beef. Unlike the delicate, white wine-based veal dish of Milan, this version is hearty, rustic, and heavily tomato-based. The preparation starts by searing thick beef shanks (osobuco de vaca), then building a robust sofrito of onions, carrots, and red bell peppers (morrón). The pot is deglazed with red wine and filled with crushed tomatoes, beef broth, and spices like oregano and sweet paprika. During hours of gentle simmering, the beef becomes so tender that it naturally shreds from the bone. Most importantly, the prized bone marrow (caracú) melts entirely into the tomato base, creating a thick, velvety sauce with a deeply savory and comforting taste. In Argentine gastronomy, this dense meat sauce is rarely eaten alone. It acts as a heavy ragù, ladled generously over homemade pasta like tallarines (tagliatelle) or ñoquis (gnocchi), or served simply over a bed of creamy mashed potatoes or soft polenta. Video: Braian Cox

TasteAtlas

378,192 Aufrufe • vor 6 Tagen

The Dirty Cabbage Ingredients 1 Ib ground beef 1 lb Italian sausage 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tbsp tomato paste 3 cloves garlic, minced 2 tsp Worcestershire sauce 1 cup chicken bone broth 1 tsp cornstarch with 2 tbsp water (to create a slurry) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt 1 large green cabbage 1 tbsp chopped fresh parsley Instructions Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together. In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined. Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry. Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice. 🎥 | IG

The Dirty Cabbage Ingredients 1 Ib ground beef 1 lb Italian sausage 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tbsp tomato paste 3 cloves garlic, minced 2 tsp Worcestershire sauce 1 cup chicken bone broth 1 tsp cornstarch with 2 tbsp water (to create a slurry) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt 1 large green cabbage 1 tbsp chopped fresh parsley Instructions Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together. In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined. Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry. Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice. 🎥 | IG

𝕏 Cuisines

449,448 Aufrufe • vor 1 Monat

I got the chance to talk to an Certified Angus Beef rep and here's something that might interest you. Regular tube ground beef is up to 40% cheek and head meat with a USDA cap of 25% on cheek meat. Ever wonder why some ground beef really needs sauce and seasoning to hook it up? That's why. Ground beef made from neck down is so much more flavorful. Buy it if you can afford it. Or grind it yourself. You can use a food processor and grind up your own ground beef. Chop a chuck roast or even short ribs up into tiny pieces and pulse it until fine in your processor. You can really taste the difference! This is short rib in the video below.

I got the chance to talk to an Certified Angus Beef rep and here's something that might interest you. Regular tube ground beef is up to 40% cheek and head meat with a USDA cap of 25% on cheek meat. Ever wonder why some ground beef really needs sauce and seasoning to hook it up? That's why. Ground beef made from neck down is so much more flavorful. Buy it if you can afford it. Or grind it yourself. You can use a food processor and grind up your own ground beef. Chop a chuck roast or even short ribs up into tiny pieces and pulse it until fine in your processor. You can really taste the difference! This is short rib in the video below.

Cary Kelly

75,793 Aufrufe • vor 2 Monaten

Crockpot Meatloaf with Potatoes & Veggies. This is the perfect weeknight dinner Ingredients Potatoes & Veggies 1 bag baby potatoes ½ bag baby carrots 1 cup green beans, optional ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Meatloaf 2 Ibs ground beef ½ sweet onion, chopped 2 tbsp parsley 1 cup crushed Ritz crackers 1 packet Lipton Onion Soup Mix 2 eggs ½ cup ketchup ½ cup milk 1 tbsp Worcestershire sauce ½ tbsp Italian seasoning ½ tbsp garlic powder ½ tsp salt Topping ¾ cup ketchup 3 tbsp brown sugar Directions Add the baby potatoes, carrots, and optional green beans to the bottom of your slow cooker. Season with salt, garlic powder, and onion powder, then toss to coat. In a large bowl, combine the ground beef, chopped onion, parsley, crushed Ritz crackers, Lipton onion soup mix, eggs, ketchup, milk, Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix until just combined. Shape the meat mixture into a loaf and place it in the center of the slow cooker, arranging the potatoes and vegetables around it. Cover and cook on LOW for 7-8 hours or HIGH for about 5 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes and carrots are fork-tender. In a small bowl, mix together the ketchup and brown sugar. Spread evenly over the top of the meatloaf. Carefully remove the meatloaf and let it rest for 5-10 minutes before slicing. Serve with the potatoes and veggies. 🎥 cookingwithcaitlynskitchen | IG

Crockpot Meatloaf with Potatoes & Veggies. This is the perfect weeknight dinner Ingredients Potatoes & Veggies 1 bag baby potatoes ½ bag baby carrots 1 cup green beans, optional ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Meatloaf 2 Ibs ground beef ½ sweet onion, chopped 2 tbsp parsley 1 cup crushed Ritz crackers 1 packet Lipton Onion Soup Mix 2 eggs ½ cup ketchup ½ cup milk 1 tbsp Worcestershire sauce ½ tbsp Italian seasoning ½ tbsp garlic powder ½ tsp salt Topping ¾ cup ketchup 3 tbsp brown sugar Directions Add the baby potatoes, carrots, and optional green beans to the bottom of your slow cooker. Season with salt, garlic powder, and onion powder, then toss to coat. In a large bowl, combine the ground beef, chopped onion, parsley, crushed Ritz crackers, Lipton onion soup mix, eggs, ketchup, milk, Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix until just combined. Shape the meat mixture into a loaf and place it in the center of the slow cooker, arranging the potatoes and vegetables around it. Cover and cook on LOW for 7-8 hours or HIGH for about 5 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes and carrots are fork-tender. In a small bowl, mix together the ketchup and brown sugar. Spread evenly over the top of the meatloaf. Carefully remove the meatloaf and let it rest for 5-10 minutes before slicing. Serve with the potatoes and veggies. 🎥 cookingwithcaitlynskitchen | IG

𝕏 Cuisines

12,571 Aufrufe • vor 10 Tagen

Have you ever heard of Shabu Shabu? 👀 Traditionally, it's used for hot pot, but we had a different idea...we turned it into beef jerky. 🔥 Using two different seasoning blends and the same cut of beef, we put them head-to-head to see which version comes out on top. Watch until the end to see the results and let us know which one you'd try first! Link to recipe:

Have you ever heard of Shabu Shabu? 👀 Traditionally, it's used for hot pot, but we had a different idea...we turned it into beef jerky. 🔥 Using two different seasoning blends and the same cut of beef, we put them head-to-head to see which version comes out on top. Watch until the end to see the results and let us know which one you'd try first! Link to recipe:

Dan-O’s Seasoning

13,149 Aufrufe • vor 2 Monaten

Gulaš u testu 📍Serbia 🇷🇸 Discover Serbia: Gulaš u testu (goulash in dough) is a traditional Serbian dish that combines the rich flavors of slow-cooked beef stew with the rustic charm of homemade bread. Originating from the Balkans and deeply rooted in Serbian village cooking, this hearty meal is often prepared in a clay pot The dish features chunks of beef (usually neck or round), onions, garlic, tomatoes, potatoes, and spices, all slow-cooked in red wine and pork fat until tender. Traditionally cooked over hot coals or in a wood-fired oven, gulaš u testu is not just a meal but an experience—a tribute to slow food, craftsmanship, and the communal spirit of Serbian cuisine. Video: @alexandarscuisine

Gulaš u testu 📍Serbia 🇷🇸 Discover Serbia: Gulaš u testu (goulash in dough) is a traditional Serbian dish that combines the rich flavors of slow-cooked beef stew with the rustic charm of homemade bread. Originating from the Balkans and deeply rooted in Serbian village cooking, this hearty meal is often prepared in a clay pot The dish features chunks of beef (usually neck or round), onions, garlic, tomatoes, potatoes, and spices, all slow-cooked in red wine and pork fat until tender. Traditionally cooked over hot coals or in a wood-fired oven, gulaš u testu is not just a meal but an experience—a tribute to slow food, craftsmanship, and the communal spirit of Serbian cuisine. Video: @alexandarscuisine

TasteAtlas

11,933 Aufrufe • vor 10 Monaten

🍲 Julia Child’s Iconic Boeuf Bourguignon (1961) Before there were 15-second TikTok recipes, there was Julia Child. In 1961, she didn’t just share a recipe; she started a culinary revolution. This isn't just a beef stew—it’s a slow-cooked masterpiece of wine-braised beef, savory bacon, and buttery pearl onions that literally melts in your mouth. 🤤 Why it’s the ultimate comfort food: * Deep, wine-forward sauce that warms the soul. * Layered flavors from bacon, mushrooms, and fresh herbs. * Pure nostalgia in every bite. Sometimes, the "old school" way is the best way. Who else grew up watching Julia in the kitchen? 🙋‍♂️ Rating: 9.8/10 — A must-try for your next Sunday dinner!

🍲 Julia Child’s Iconic Boeuf Bourguignon (1961) Before there were 15-second TikTok recipes, there was Julia Child. In 1961, she didn’t just share a recipe; she started a culinary revolution. This isn't just a beef stew—it’s a slow-cooked masterpiece of wine-braised beef, savory bacon, and buttery pearl onions that literally melts in your mouth. 🤤 Why it’s the ultimate comfort food: * Deep, wine-forward sauce that warms the soul. * Layered flavors from bacon, mushrooms, and fresh herbs. * Pure nostalgia in every bite. Sometimes, the "old school" way is the best way. Who else grew up watching Julia in the kitchen? 🙋‍♂️ Rating: 9.8/10 — A must-try for your next Sunday dinner!

The_Hemp_Hottie🌿🔥

30,241 Aufrufe • vor 4 Monaten

The "Sunday Dinner" Blueprint There is something about the smell of a slow cooker that just feels like a hug for your soul. I’m convinced this is the ultimate "set it and forget it" meal. We’re talking a 4lb chuck roast, seasoned to perfection, seared for that crust, and then bathed in a mix of zesty pepperoncinis, ranch, and au jus. 8 hours later? It’s not just dinner; it’s a core memory. The Breakdown: The Base: Seared Chuck Roast (Montreal seasoning is the GOAT). The Kick: A full jar of pepperoncinis (juice and all!). The Sauce: Beef stew, Au Jus, and Ranch seasoning packets + tomato sauce. The Result: Meat so tender you don't even need a knife. Serve it over a mountain of buttery mashed potatoes and tell me I’m wrong.

The "Sunday Dinner" Blueprint There is something about the smell of a slow cooker that just feels like a hug for your soul. I’m convinced this is the ultimate "set it and forget it" meal. We’re talking a 4lb chuck roast, seasoned to perfection, seared for that crust, and then bathed in a mix of zesty pepperoncinis, ranch, and au jus. 8 hours later? It’s not just dinner; it’s a core memory. The Breakdown: The Base: Seared Chuck Roast (Montreal seasoning is the GOAT). The Kick: A full jar of pepperoncinis (juice and all!). The Sauce: Beef stew, Au Jus, and Ranch seasoning packets + tomato sauce. The Result: Meat so tender you don't even need a knife. Serve it over a mountain of buttery mashed potatoes and tell me I’m wrong.

The_Hemp_Hottie🌿🔥

487,247 Aufrufe • vor 4 Monaten

Jews don't cook on Shabbat, so before sunset on Friday, we prepare a special dish that slowly cooks overnight. By lunchtime on Shabbat, it's ready to be served. The delicious aroma fills homes and synagogues all night long. I even know people who wake up in the middle of the night just to sneak a taste LOL! This Ashkenazi version is called Cholent. Sephardi Jews have their own version, and honestly, both are delicious. 😋 SAME DAY CHOLENT > OVERNIGHT CHOLENT SAME DAY CHOLENT RECIPE 1.2 kg beef short ribs or shin (bone-in) 150g dried pearl barley 200g dried cholent beans or butter beans (soaked overnight) 2 large onions, roughly chopped 6 garlic cloves, smashed 4 medium potatoes, peeled and quartered 750 ml beef stock 2 tbsp tomato paste 2 tsp smoked paprika 1 tsp sweet paprika 1 tsp garlic powder 1 tsp onion powder 3 tbsp schmaltz or neutral oil 2 tsp salt 1 tsp black pepper 1 tbsp honey 250 ml water, to top up 1. Pre-heat oven to 425 degrees Fahrenheit (220°C). Pat beef short ribs completely dry with kitchen paper, season aggressively with salt and pepper 2. Heat schmaltz or neutral oil in a large heavy dutch oven over the highest heat and sear all beef short ribs in batches, don't overcrowd the pan and brown deeply on all sides. In the same pot, add large onions and cook until deeply golden and caramelised, around 10 mins Add garlic and cook for another 2 mins. Add tomato paste, smoked paprika, sweet paprika, garlic powder, onion powder and stir into the onions and garlic. Cook for 2 mins until the paste darkens slightly Add in drained cholent beans, dried barley, beef short ribs, potatoes, chicken stock and water. Add honey and add bone marrow with bones Bring pot to boiling; once boiling, put lid on tightly and transfer to preheated oven. Cook at heat for 45 mins Without opening the lid, reduce oven temperature to 320 degrees Fahrenheit (160°C) and cook for further 3.5 hours. DON'T OPEN THE LID! Once finished, remove lid and let rest for 10 mins. Serve immediately

Jews don't cook on Shabbat, so before sunset on Friday, we prepare a special dish that slowly cooks overnight. By lunchtime on Shabbat, it's ready to be served. The delicious aroma fills homes and synagogues all night long. I even know people who wake up in the middle of the night just to sneak a taste LOL! This Ashkenazi version is called Cholent. Sephardi Jews have their own version, and honestly, both are delicious. 😋 SAME DAY CHOLENT > OVERNIGHT CHOLENT SAME DAY CHOLENT RECIPE 1.2 kg beef short ribs or shin (bone-in) 150g dried pearl barley 200g dried cholent beans or butter beans (soaked overnight) 2 large onions, roughly chopped 6 garlic cloves, smashed 4 medium potatoes, peeled and quartered 750 ml beef stock 2 tbsp tomato paste 2 tsp smoked paprika 1 tsp sweet paprika 1 tsp garlic powder 1 tsp onion powder 3 tbsp schmaltz or neutral oil 2 tsp salt 1 tsp black pepper 1 tbsp honey 250 ml water, to top up 1. Pre-heat oven to 425 degrees Fahrenheit (220°C). Pat beef short ribs completely dry with kitchen paper, season aggressively with salt and pepper 2. Heat schmaltz or neutral oil in a large heavy dutch oven over the highest heat and sear all beef short ribs in batches, don't overcrowd the pan and brown deeply on all sides. In the same pot, add large onions and cook until deeply golden and caramelised, around 10 mins Add garlic and cook for another 2 mins. Add tomato paste, smoked paprika, sweet paprika, garlic powder, onion powder and stir into the onions and garlic. Cook for 2 mins until the paste darkens slightly Add in drained cholent beans, dried barley, beef short ribs, potatoes, chicken stock and water. Add honey and add bone marrow with bones Bring pot to boiling; once boiling, put lid on tightly and transfer to preheated oven. Cook at heat for 45 mins Without opening the lid, reduce oven temperature to 320 degrees Fahrenheit (160°C) and cook for further 3.5 hours. DON'T OPEN THE LID! Once finished, remove lid and let rest for 10 mins. Serve immediately

Keren 🇮🇱

52,986 Aufrufe • vor 2 Monaten

Zucchini Crust Chicken Sandwich Recipe Ingredients For the Chicken: Boneless chicken thighs Seasoning blend: Salt, black pepper, garlic powder, red chili powder, paprika, cumin powder, coriander powder and onion powder, For the Zucchini Crust: Fresh zucchini, thinly sliced Shredded mozzarella cheese Seasoning: Paprika For the Sandwich Assembly: Fresh arugula Tomato slices Red onion slices tzatziki sauce or greek yogurt Freshly chopped parsley (for garnish) Instructions Prepare the Chicken: Season the chicken thighs thoroughly with your seasoning blend, then bake at 375F for 25-30min or until fully cooked and tender. Prepare the Crust: Slice the zucchini into thin strips and pat dry with paper towels to remove excess moisture. Assemble and Bake: On a baking sheet lined with parchment paper, spread a layer of shredded mozzarella. Arrange the zucchini strips over the cheese, sprinkle with paprika, and top with another layer of mozzarella. Bake at 400F for 15~20min or until the cheese is melted and golden brown. 🎥 healthy_lifestyle0023 | IG

Zucchini Crust Chicken Sandwich Recipe Ingredients For the Chicken: Boneless chicken thighs Seasoning blend: Salt, black pepper, garlic powder, red chili powder, paprika, cumin powder, coriander powder and onion powder, For the Zucchini Crust: Fresh zucchini, thinly sliced Shredded mozzarella cheese Seasoning: Paprika For the Sandwich Assembly: Fresh arugula Tomato slices Red onion slices tzatziki sauce or greek yogurt Freshly chopped parsley (for garnish) Instructions Prepare the Chicken: Season the chicken thighs thoroughly with your seasoning blend, then bake at 375F for 25-30min or until fully cooked and tender. Prepare the Crust: Slice the zucchini into thin strips and pat dry with paper towels to remove excess moisture. Assemble and Bake: On a baking sheet lined with parchment paper, spread a layer of shredded mozzarella. Arrange the zucchini strips over the cheese, sprinkle with paprika, and top with another layer of mozzarella. Bake at 400F for 15~20min or until the cheese is melted and golden brown. 🎥 healthy_lifestyle0023 | IG

𝕏 Cuisines

50,173 Aufrufe • vor 28 Tagen

A recipe you should at least try once🥰 Here’s the full recipe : Season the chicken to your taste with the ingredients above and set aside to marinate while you prep the other ingredients. Dice the onions, bell peppers, tomatoes, garlic, and habanero peppers. Heat enough oil in a large pan or pot for shallow frying the chicken. Fry the chicken on both sides until golden brown, crispy, but not cooked through. Remove from the pan and set aside. Carefully reduce the amount of oil in the pan, leaving about 2-3 tablespoons for the rice base. Sauté the onions until soft and fragrant. Add the bell peppers, tomatoes, garlic, and habanero peppers. Cook for a few minutes until the vegetables soften and release their flavors. Stir in 1 tablespoon of tomato paste and cook for another 1-2 minutes to deepen the flavor. Season with chicken seasoning, thyme, curry powder, and any additional spices you prefer. Stir well to combine. Add the washed rice and stir-fry for a few minutes so the rice absorbs all the flavors. Pour in the coconut milk and mix thoroughly. Add the chicken broth and stir gently. Taste the liquid and adjust seasoning if needed. Bring the rice to a gentle simmer. Add the fried chicken and shrimp into the pot. Cover tightly and cook on medium-low heat until the rice is soft, tender, and has absorbed the liquid completely. Stir occasionally if needed to prevent sticking.

A recipe you should at least try once🥰 Here’s the full recipe : Season the chicken to your taste with the ingredients above and set aside to marinate while you prep the other ingredients. Dice the onions, bell peppers, tomatoes, garlic, and habanero peppers. Heat enough oil in a large pan or pot for shallow frying the chicken. Fry the chicken on both sides until golden brown, crispy, but not cooked through. Remove from the pan and set aside. Carefully reduce the amount of oil in the pan, leaving about 2-3 tablespoons for the rice base. Sauté the onions until soft and fragrant. Add the bell peppers, tomatoes, garlic, and habanero peppers. Cook for a few minutes until the vegetables soften and release their flavors. Stir in 1 tablespoon of tomato paste and cook for another 1-2 minutes to deepen the flavor. Season with chicken seasoning, thyme, curry powder, and any additional spices you prefer. Stir well to combine. Add the washed rice and stir-fry for a few minutes so the rice absorbs all the flavors. Pour in the coconut milk and mix thoroughly. Add the chicken broth and stir gently. Taste the liquid and adjust seasoning if needed. Bring the rice to a gentle simmer. Add the fried chicken and shrimp into the pot. Cover tightly and cook on medium-low heat until the rice is soft, tender, and has absorbed the liquid completely. Stir occasionally if needed to prevent sticking.

Sandra🌸

20,121 Aufrufe • vor 22 Tagen