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Chicken fried steak is a true Southern tradition that every modern man should master. Start by pounding cube steaks (or tenderized round steak) to about ¼-inch thick with a meat mallet to ensure they’re fork-tender. Season both sides generously with salt, pepper, garlic powder, and paprika. Set up your...

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🚫👁️Drinks on Saturday🇺🇸

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195,596 views • 4 months ago •via X (Twitter)

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Steak bites and Potatoes Using steak bites, season with salt, pepper & garlic In a cast iron pan of high heat, sear steak in 1tbsp oil for 3-5 minutes until it hits your desired doneness Remove steak and add in a bag of yellow potatoes that have been cut in 114 Season with salt, pepper, garlic and paprika Cook over medium heat for 5-7 minutes until potatoes are tender Add steak back in, 1 stick of butter, 4 cloves garlic, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary and a pinch of red pepper flakes Stir over low until the butter melts and everything is coated well Serve and enjoy!! 🎥 g_bque | IG
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Steak bites and Potatoes Using steak bites, season with salt, pepper & garlic In a cast iron pan of high heat, sear steak in 1tbsp oil for 3-5 minutes until it hits your desired doneness Remove steak and add in a bag of yellow potatoes that have been cut in 114 Season with salt, pepper, garlic and paprika Cook over medium heat for 5-7 minutes until potatoes are tender Add steak back in, 1 stick of butter, 4 cloves garlic, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary and a pinch of red pepper flakes Stir over low until the butter melts and everything is coated well Serve and enjoy!! 🎥 g_bque | IG

𝕏 Cuisines

1,235,626 views • 2 years ago

I’m takin’ a classic breakfast up a notch! Biscuits and Gravy...but we’re doing it the SPG Tri-O way!🔥 Ingredients 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning 1 tbsp Dan-O’s Cajun Seasoning, 1 lb breakfast sausage 2 tbsp all-purpose flour 2 cups whole milk, divided 1 can refrigerated flaky layer biscuits Directions 1h. Bake the Biscuits Prepare and bake the canned biscuits according to the package directions. While the biscuits bake, make the sausage gravy. 2. Brown the Sausage Add the breakfast sausage to a hot pan. Chop the sausage as it cooks to create small pieces instead of large chunks. Cook for a couple of minutes. 3. Simmer the Sausage Turn the heat down to medium-low. Let the sausage simmer for a couple of minutes to draw the grease out. 4. Add the Flour Sprinkle the all-purpose flour over the sausage. Stir until the flour soaks up the grease and coats the sausage. Cook until the mixture looks drier and the flour has absorbed the grease. 5. Add the Milk Pour in the 1 cup whole milk and turn the heat up to medium-high. Stir until the mixture comes back to a simmer and starts to thicken. Add the remaining milk. Stir until it comes back to a simmer and thickens again. 6. Season the Gravy Sprinkle Generously with Dan-O’s SPG Tri-O. Turn the heat down to low. Let the gravy come together, then hold on a simmer until the biscuits are ready. 7. Build the Plate Split the biscuits open. Lay them on a plate. Spoon the sausage gravy over the top. 8. Add the Flavor Finishing and Serve Top with Dan-O’s Cajun Seasoning for extra flavor. Serve hot. Yum Yum Get Ya Sum!
2:34

I’m takin’ a classic breakfast up a notch! Biscuits and Gravy...but we’re doing it the SPG Tri-O way!🔥 Ingredients 1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning 1 tbsp Dan-O’s Cajun Seasoning, 1 lb breakfast sausage 2 tbsp all-purpose flour 2 cups whole milk, divided 1 can refrigerated flaky layer biscuits Directions 1h. Bake the Biscuits Prepare and bake the canned biscuits according to the package directions. While the biscuits bake, make the sausage gravy. 2. Brown the Sausage Add the breakfast sausage to a hot pan. Chop the sausage as it cooks to create small pieces instead of large chunks. Cook for a couple of minutes. 3. Simmer the Sausage Turn the heat down to medium-low. Let the sausage simmer for a couple of minutes to draw the grease out. 4. Add the Flour Sprinkle the all-purpose flour over the sausage. Stir until the flour soaks up the grease and coats the sausage. Cook until the mixture looks drier and the flour has absorbed the grease. 5. Add the Milk Pour in the 1 cup whole milk and turn the heat up to medium-high. Stir until the mixture comes back to a simmer and starts to thicken. Add the remaining milk. Stir until it comes back to a simmer and thickens again. 6. Season the Gravy Sprinkle Generously with Dan-O’s SPG Tri-O. Turn the heat down to low. Let the gravy come together, then hold on a simmer until the biscuits are ready. 7. Build the Plate Split the biscuits open. Lay them on a plate. Spoon the sausage gravy over the top. 8. Add the Flavor Finishing and Serve Top with Dan-O’s Cajun Seasoning for extra flavor. Serve hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

25,082 views • 5 months ago

Chicken in A Blanket 😬 Inspiration: @/sentfrom_angel on IG. 6 Chicken Tenderloins 1 and 1 half Cups of Buttermilk 2 Egg Whites 1 Half Cup of Hot Sauce 2 Tablespoons of Abodo 2 Tablespoons of BOTH Onion and Garlic Powder 1 Tablespoon of Smoked Paprika 2 Teaspoons of White Pepper Marinate for at least 2 hours or overnight. 1 Cup of Flour and 1 Cup of Cornstarch Same seasonings for it Coat your chicken and let it rest for about 15 minutes before frying Fry on 375 for about 7 minutes or until golden brown Honey Mustard: 3 Tablespoons of Mayo 1 Tablespoon of Mustard 1 Tablespoon of Honey 1 Teaspoon of Sugar ^ you could really play with the honey mustard and make it to your liking.
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Chicken in A Blanket 😬 Inspiration: @/sentfrom_angel on IG. 6 Chicken Tenderloins 1 and 1 half Cups of Buttermilk 2 Egg Whites 1 Half Cup of Hot Sauce 2 Tablespoons of Abodo 2 Tablespoons of BOTH Onion and Garlic Powder 1 Tablespoon of Smoked Paprika 2 Teaspoons of White Pepper Marinate for at least 2 hours or overnight. 1 Cup of Flour and 1 Cup of Cornstarch Same seasonings for it Coat your chicken and let it rest for about 15 minutes before frying Fry on 375 for about 7 minutes or until golden brown Honey Mustard: 3 Tablespoons of Mayo 1 Tablespoon of Mustard 1 Tablespoon of Honey 1 Teaspoon of Sugar ^ you could really play with the honey mustard and make it to your liking.

Uncle Bev

1,106,565 views • 2 years ago

Scallop Salad with Grainy Mustard Vinaigrette, as featured on “Great Chefs of the East” #TBT Grainy Mustard Vinaigrette Whole-grain mustard — 1 tablespoon Red Wine Vinegar — 2 tablespoons Peanut Oil — 3 tablespoons Walnut Oil — 3 tablespoons Salt and freshly ground black pepper to taste Salad Belgian Endives — 2, cored, leaves cut into 1/16-inch julienne Tomato — 2 tablespoons, finely diced peeled Chives — 2 teaspoons, minced fresh Cilantro — 1 teaspoon, minced fresh Sesame seeds — 1 teaspoon, toasted Olive Oil — 2 tablespoons Lemon Juice — juice of 1 lemon Salt and freshly ground black pepper to taste Sea Scallops — 4 large Seaweed — fresh Whisk the mustard and vinegar together in a small nonaluminum bowl. Slowly whisk in the oils. Season with salt and pepper and set aside. In a medium bowl, toss the julienned endive with the tomato, chives, cilantro, sesame seeds, olive oil, and lemon juice. Season with salt and pepper. Heat a medium nonstick saute pan or skillet over high heat. Season the scallops with salt and pepper and sear for 1 to 2 minutes on each side, until browned on the ends and opaque throughout. Place a bed of seaweed on each of 4 serving plates and place a scallop shell in the center. Divide the mustard vinaigrette among the shells and top with a seared scallop. Divide the endive mixture over the scallops.
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Scallop Salad with Grainy Mustard Vinaigrette, as featured on “Great Chefs of the East” #TBT Grainy Mustard Vinaigrette Whole-grain mustard — 1 tablespoon Red Wine Vinegar — 2 tablespoons Peanut Oil — 3 tablespoons Walnut Oil — 3 tablespoons Salt and freshly ground black pepper to taste Salad Belgian Endives — 2, cored, leaves cut into 1/16-inch julienne Tomato — 2 tablespoons, finely diced peeled Chives — 2 teaspoons, minced fresh Cilantro — 1 teaspoon, minced fresh Sesame seeds — 1 teaspoon, toasted Olive Oil — 2 tablespoons Lemon Juice — juice of 1 lemon Salt and freshly ground black pepper to taste Sea Scallops — 4 large Seaweed — fresh Whisk the mustard and vinegar together in a small nonaluminum bowl. Slowly whisk in the oils. Season with salt and pepper and set aside. In a medium bowl, toss the julienned endive with the tomato, chives, cilantro, sesame seeds, olive oil, and lemon juice. Season with salt and pepper. Heat a medium nonstick saute pan or skillet over high heat. Season the scallops with salt and pepper and sear for 1 to 2 minutes on each side, until browned on the ends and opaque throughout. Place a bed of seaweed on each of 4 serving plates and place a scallop shell in the center. Divide the mustard vinaigrette among the shells and top with a seared scallop. Divide the endive mixture over the scallops.

Eric Ripert

27,539 views • 1 year ago

The Southern Sailfish Special is a fried masterpiece. Begin by scraping the scales meticulously from the whole sailfish, tail to head, with a scaler or knife to reveal the firm white flesh. Clip the fins and sail fin with heavy shears for safety. Score the meat in a deep diamond pattern on both sides to enhance flavor. Apply a generous Southern rub of salt, pepper, garlic, paprika and cayenne, then dredge it thoroughly in seasoned flour for a crispy coat. Curl the fish into an elegant position for display, securing the tail if needed. Lower the curled masterpiece carefully into a vat of hot oil at 350°F and fry until gloriously golden and crispy. This process delivers a spectacular Southern delight.
1:27

The Southern Sailfish Special is a fried masterpiece. Begin by scraping the scales meticulously from the whole sailfish, tail to head, with a scaler or knife to reveal the firm white flesh. Clip the fins and sail fin with heavy shears for safety. Score the meat in a deep diamond pattern on both sides to enhance flavor. Apply a generous Southern rub of salt, pepper, garlic, paprika and cayenne, then dredge it thoroughly in seasoned flour for a crispy coat. Curl the fish into an elegant position for display, securing the tail if needed. Lower the curled masterpiece carefully into a vat of hot oil at 350°F and fry until gloriously golden and crispy. This process delivers a spectacular Southern delight.

🚫👁️Drinks on Saturday🇺🇸

198,164 views • 5 months ago

If there’s anything definitively “what you make of it,” dinner is that on the regular. Enter: cutlet maxxing. Start with a chicken breast. Pound it thin—not just to tenderize, but to create maximum surface area for flavor. Lay a thin slice of prosciutto right on top before the pass of the mallet (or tortilla press) so the salt and fat get hammered into the meat. The prosciutto essentially becomes part of the cutlet. Now the holy trinity: -Seasoned flour (salt, pepper, garlic powder, maybe a whisper of smoked paprika). -Egg wash spiked with grated Parm, black pepper, and a splash of milk. -Panko breadcrumbs mixed with more grated cheese and Italian herbs. Press the breading in hard so it sticks like armor. Fry in a generous layer of olive oil + butter until deep golden and crispy. Drain on a rack. Top with marinara, fresh mozzarella, and more Parm, then broil until bubbly and blistered. Serve with spaghetti or just a massive salad so you can pretend you’re balanced. This isn’t basic chicken parm. This is cutlet maxxing—crispy, juicy, salty, cheesy, stupidly good. One bite and your socks are gone.
1:01

If there’s anything definitively “what you make of it,” dinner is that on the regular. Enter: cutlet maxxing. Start with a chicken breast. Pound it thin—not just to tenderize, but to create maximum surface area for flavor. Lay a thin slice of prosciutto right on top before the pass of the mallet (or tortilla press) so the salt and fat get hammered into the meat. The prosciutto essentially becomes part of the cutlet. Now the holy trinity: -Seasoned flour (salt, pepper, garlic powder, maybe a whisper of smoked paprika). -Egg wash spiked with grated Parm, black pepper, and a splash of milk. -Panko breadcrumbs mixed with more grated cheese and Italian herbs. Press the breading in hard so it sticks like armor. Fry in a generous layer of olive oil + butter until deep golden and crispy. Drain on a rack. Top with marinara, fresh mozzarella, and more Parm, then broil until bubbly and blistered. Serve with spaghetti or just a massive salad so you can pretend you’re balanced. This isn’t basic chicken parm. This is cutlet maxxing—crispy, juicy, salty, cheesy, stupidly good. One bite and your socks are gone.

🚫👁️Drinks on Saturday🇺🇸

282,072 views • 4 months ago

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!
2:09

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Justin Holmes

34,650 views • 1 year ago

Here is the recipe for "Bang Bang Chicken": 🍗💥 Ingredients: Chicken: 300g chicken tenders (roughly 6) 1 egg 30g flour 50g cornflakes 1tsp garlic powder 1tsp onion powder Salt & pepper 10 sprays cooking oil Bang Bang Sauce: 100g 0% fat Greek yogurt 30g sweet chilli sauce 1 tsp sriracha 20g honey 5g extra sweet chilli sauce per tender Method: 1. Season your chicken tenders with salt, pepper, garlic powder and onion powder. 2. In 3 separate bowls add an egg (whisked), flour and crushed cornflakes. 3. Dip each tender until coated into flour, then egg, then cornflakes. 4. Add coated tenders to air fryer and add spray oil 5. Air fry at 200 degrees C for 15 minutes 6. Meanwhile, in a small bowl add the sauce ingredients above and mix well with a spoon 7. Smear on extra sweet chilli sauce on each tender before dipping in the bang bang sauce. Nutrition information per 3 fillets: Calories: 477 Protein: 50g Carbs: 58g Fat: 5g
1:54

Here is the recipe for "Bang Bang Chicken": 🍗💥 Ingredients: Chicken: 300g chicken tenders (roughly 6) 1 egg 30g flour 50g cornflakes 1tsp garlic powder 1tsp onion powder Salt & pepper 10 sprays cooking oil Bang Bang Sauce: 100g 0% fat Greek yogurt 30g sweet chilli sauce 1 tsp sriracha 20g honey 5g extra sweet chilli sauce per tender Method: 1. Season your chicken tenders with salt, pepper, garlic powder and onion powder. 2. In 3 separate bowls add an egg (whisked), flour and crushed cornflakes. 3. Dip each tender until coated into flour, then egg, then cornflakes. 4. Add coated tenders to air fryer and add spray oil 5. Air fry at 200 degrees C for 15 minutes 6. Meanwhile, in a small bowl add the sauce ingredients above and mix well with a spoon 7. Smear on extra sweet chilli sauce on each tender before dipping in the bang bang sauce. Nutrition information per 3 fillets: Calories: 477 Protein: 50g Carbs: 58g Fat: 5g

J∅kër Kîng 👑

514,324 views • 10 months ago

Making some Fried Chicken just like Grandma used to! 🍗🔥 Ingredients: - 5 lb chicken drumsticks - 4 cups buttermilk - Dan-O’s Original Seasoning - 3 cups Self rising flour - 2 tsp salt - 2 tsp pepper Preparation Instructions: - Remove the skin from the chicken drums. - Place chicken drums in a large bowl with buttermilk and Dan-O’s Original Seasoning. - Let marinade for a minimum of 4 hours. - In a 1 gallon freezer bag add flour, salt, pepper, and Dan-O’s Original Seasoning then mix together. - Add chicken drums to freezer bag and shake until drums are covered. - Add two scoops of Crisco to a frying pan (Any oil will do) and preheat to 350° F. - Brown chicken on both sides, remove from oil, and place on baking pan with a drying rack. - Bake at 350 degrees for 40 minutes. Let cool and enjoy!
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Making some Fried Chicken just like Grandma used to! 🍗🔥 Ingredients: - 5 lb chicken drumsticks - 4 cups buttermilk - Dan-O’s Original Seasoning - 3 cups Self rising flour - 2 tsp salt - 2 tsp pepper Preparation Instructions: - Remove the skin from the chicken drums. - Place chicken drums in a large bowl with buttermilk and Dan-O’s Original Seasoning. - Let marinade for a minimum of 4 hours. - In a 1 gallon freezer bag add flour, salt, pepper, and Dan-O’s Original Seasoning then mix together. - Add chicken drums to freezer bag and shake until drums are covered. - Add two scoops of Crisco to a frying pan (Any oil will do) and preheat to 350° F. - Brown chicken on both sides, remove from oil, and place on baking pan with a drying rack. - Bake at 350 degrees for 40 minutes. Let cool and enjoy!

Dan-O’s Seasoning

12,469 views • 7 months ago

Salmon Romesco - easy and full of flavor. Recipe below ⬇️ GRILLED SALMON WITH ALMOND TARRAGON ROMESCO Pairing romesco with grilled salmon is a solid match because the nuttiness of the romesco holds up well to the char on the fish. ROMESCO ½ cup whole almonds, toasted ½ cup fresh basil leaves ½ cup fresh tarragon leaves ½ cup piquillo peppers, drained well l garlic clove ¼ cup sherry vinegar 2 tablespoons extra-virgin olive oil Kosher salt SALMON 4 skin-on center-cut salmon fillets (each about 6 ounces) Canola oil Kosher salt and freshly ground black pepper To make the romesco: In a food processor, combine the almonds, basil, tarragon, piquillos, and garlic. Pulse to make a chunky paste. In a spouted measuring cup, mix together the vinegar and oil, and with the processor running pour it in to make a thick, chunky sauce. Add 1 tablespoon or so of water to adjust the consistency, if necessary. Season with salt to taste. To make the salmon: Heat a grill pan over high heat. Brush the grill pan and salmon with oil. Season the salmon with salt and pepper. Grill, skin side down, until the skin is crispy, and then flip and grill until the salmon is just cooked through, about 4 minutes per side. Serve the salmon with a dollop of romesco on top.
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Salmon Romesco - easy and full of flavor. Recipe below ⬇️ GRILLED SALMON WITH ALMOND TARRAGON ROMESCO Pairing romesco with grilled salmon is a solid match because the nuttiness of the romesco holds up well to the char on the fish. ROMESCO ½ cup whole almonds, toasted ½ cup fresh basil leaves ½ cup fresh tarragon leaves ½ cup piquillo peppers, drained well l garlic clove ¼ cup sherry vinegar 2 tablespoons extra-virgin olive oil Kosher salt SALMON 4 skin-on center-cut salmon fillets (each about 6 ounces) Canola oil Kosher salt and freshly ground black pepper To make the romesco: In a food processor, combine the almonds, basil, tarragon, piquillos, and garlic. Pulse to make a chunky paste. In a spouted measuring cup, mix together the vinegar and oil, and with the processor running pour it in to make a thick, chunky sauce. Add 1 tablespoon or so of water to adjust the consistency, if necessary. Season with salt to taste. To make the salmon: Heat a grill pan over high heat. Brush the grill pan and salmon with oil. Season the salmon with salt and pepper. Grill, skin side down, until the skin is crispy, and then flip and grill until the salmon is just cooked through, about 4 minutes per side. Serve the salmon with a dollop of romesco on top.

Geoffrey Zakarian

24,079 views • 4 months ago

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.
1:26

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.

Geoffrey Zakarian

22,780 views • 7 months ago

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.
0:58

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 views • 1 month ago

Thai Fried Riced Cauliflower! See full recipe below: 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup canola oil 1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger 5 cloves garlic, minced 1 Thai chile pepper, thinly sliced One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime 2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts 1/2 cup fresh cilantro leaves Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
1:18

Thai Fried Riced Cauliflower! See full recipe below: 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup canola oil 1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger 5 cloves garlic, minced 1 Thai chile pepper, thinly sliced One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime 2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts 1/2 cup fresh cilantro leaves Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

Geoffrey Zakarian

14,493 views • 3 months ago

Keeping warm with this French Onion Soup! Full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
1:29

Keeping warm with this French Onion Soup! Full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

126,066 views • 8 months ago

PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein
0:42

PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein

Shredhappens

45,456 views • 2 months ago

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
1:29

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

57,826 views • 5 months ago

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.
1:29

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

Geoffrey Zakarian

11,690 views • 4 months ago

🤯MEDITERRANEAN HIGH PROTEIN FLATBREAD 460 CALORIES, 40G PROTEIN each (makes 4!) Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s so easy, so good, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Here’s how I made it: Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season your steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above, and grab some roasted red peppers and chop up some fresh parsley. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz sliced steak, a large handful of the onion salad, and finish with extra parsley + sumac and enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfoo
0:38

🤯MEDITERRANEAN HIGH PROTEIN FLATBREAD 460 CALORIES, 40G PROTEIN each (makes 4!) Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s so easy, so good, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Here’s how I made it: Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season your steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above, and grab some roasted red peppers and chop up some fresh parsley. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz sliced steak, a large handful of the onion salad, and finish with extra parsley + sumac and enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfoo

Shredhappens

35,863 views • 1 month ago