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Cooking for fat loss when your mans always bulkin… EASY! We both couldn't stop talkin about how delish this meal was while we ate it. Do try! My meal: 1/4 tsp cooking oil of choice (quick spray on veg + chicken pan) 100g bell pepper 100g zucchini 1...

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Madelaine Rascan - Studio Era

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34,141 görüntüleme • 1 ay önce •via X (Twitter)

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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
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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 👑

508,803 görüntüleme • 8 ay önce

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot
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Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot

Naughty Gym

19,937 görüntüleme • 1 yıl önce

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!
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Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!

Cooking with Chris

31,111 görüntüleme • 6 ay önce

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.
1:11

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.

POV Husband

256,301 görüntüleme • 11 ay önce

Out of 3 matches, we won only 1 match, and that was when RO-KO both scored runs. This says it all about how well India is dependent on both in ODI. Goats for a reason 🙇‍♂️
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Out of 3 matches, we won only 1 match, and that was when RO-KO both scored runs. This says it all about how well India is dependent on both in ODI. Goats for a reason 🙇‍♂️

EpicCommentsTelugu

39,951 görüntüleme • 9 ay önce

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!
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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 görüntüleme • 1 yıl önce

Bell Bell Pepper Stuffed Sandwich: Your Low-Carb, Gluten-Free Hero Craving a sandwich without the bread? Swap the carbs for crisp, colorful bell peppers! This genius hack delivers all the flavors and fillings you love while slashing calories and eliminating gluten. Perfect for keto, low-carb days, or anyone wanting a fresh twist. **Ingredients (serves 1, ~350-450 calories depending on fillings):** - 1 large bell pepper (red, yellow, or orange for sweetness) - Your favorite proteins: sliced turkey, ham, roast beef, or grilled chicken (3-4 oz) - Cheese slices or crumbled feta - Veggies: lettuce, spinach, tomato slices, avocado, cucumber, red onion - Optional: mayo, mustard, olive oil drizzle, herbs, or hot sauce **How to make it:** 1. Slice the bell pepper in half lengthwise. Remove seeds and ribs for a clean “bun.” 2. Layer ingredients inside one half: start with lettuce to keep things crisp, add protein, cheese, veggies, and sauces. 3. Season with salt, pepper, Italian herbs, or everything bagel seasoning. 4. Cap it with the other pepper half. Press gently and secure with toothpicks if needed. **Pro tips:** Grill the assembled pepper for a warm, smoky version. Use mini peppers for bite-sized snacks. One large bell pepper adds only ~6g net carbs and a burst of vitamin C—way better than bread! This handheld meal feels indulgent yet light. The pepper’s natural crunch replaces bread texture beautifully, while keeping everything juicy and contained. Great for meal prep, picnics, or quick lunches. Customize endlessly: Italian sub-style with salami and provolone, Greek with feta and olives, or veggie-loaded for plant-based days. Skip the bloat, enjoy the crunch, and stay on track deliciously! Ready to try? What fillings would you stuff in yours?
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Bell Bell Pepper Stuffed Sandwich: Your Low-Carb, Gluten-Free Hero Craving a sandwich without the bread? Swap the carbs for crisp, colorful bell peppers! This genius hack delivers all the flavors and fillings you love while slashing calories and eliminating gluten. Perfect for keto, low-carb days, or anyone wanting a fresh twist. **Ingredients (serves 1, ~350-450 calories depending on fillings):** - 1 large bell pepper (red, yellow, or orange for sweetness) - Your favorite proteins: sliced turkey, ham, roast beef, or grilled chicken (3-4 oz) - Cheese slices or crumbled feta - Veggies: lettuce, spinach, tomato slices, avocado, cucumber, red onion - Optional: mayo, mustard, olive oil drizzle, herbs, or hot sauce **How to make it:** 1. Slice the bell pepper in half lengthwise. Remove seeds and ribs for a clean “bun.” 2. Layer ingredients inside one half: start with lettuce to keep things crisp, add protein, cheese, veggies, and sauces. 3. Season with salt, pepper, Italian herbs, or everything bagel seasoning. 4. Cap it with the other pepper half. Press gently and secure with toothpicks if needed. **Pro tips:** Grill the assembled pepper for a warm, smoky version. Use mini peppers for bite-sized snacks. One large bell pepper adds only ~6g net carbs and a burst of vitamin C—way better than bread! This handheld meal feels indulgent yet light. The pepper’s natural crunch replaces bread texture beautifully, while keeping everything juicy and contained. Great for meal prep, picnics, or quick lunches. Customize endlessly: Italian sub-style with salami and provolone, Greek with feta and olives, or veggie-loaded for plant-based days. Skip the bloat, enjoy the crunch, and stay on track deliciously! Ready to try? What fillings would you stuff in yours?

🚫👁️Drinks on Saturday🇺🇸

21,279 görüntüleme • 2 ay önce

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine
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Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine

Geoffrey Zakarian

76,635 görüntüleme • 3 ay önce

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine
2:10

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine

Geoffrey Zakarian

25,731 görüntüleme • 17 gün önce

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!
1:54

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Scott Conant

40,771 görüntüleme • 2 ay önce

See full detailed video on YT (including how to make quick pickle ginger and easy miso soup). Iink in bi0. Must say Costco tempura shrimp is pretty good for a prepackaged product (except we don’t like the sauce that comes with it). Here’s how we quickly level up the tempura shrimp… make green dragon or make tendon (tempura donburi). It’s an easy way to impress your guests too. Green dragon roll -Seaweed for maki or gimbap -Cucumber -Avocado -Sushi rice -Wasabi and soy sauce for dipping Sushi Rice 2 cup (426g) Cooked sushi rice (from about 1 cup uncooked rice) 4 tsp Vinegar 2 tsp Sugar 1 tsp Salt Donburi Sauce 1.5 cup Water 4.5 TBSSoy sauce 2.3 TBSBrown sugar 2.5 TBSRice wine #costcofinds #sushi #tempura #costcohaul #costco
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See full detailed video on YT (including how to make quick pickle ginger and easy miso soup). Iink in bi0. Must say Costco tempura shrimp is pretty good for a prepackaged product (except we don’t like the sauce that comes with it). Here’s how we quickly level up the tempura shrimp… make green dragon or make tendon (tempura donburi). It’s an easy way to impress your guests too. Green dragon roll -Seaweed for maki or gimbap -Cucumber -Avocado -Sushi rice -Wasabi and soy sauce for dipping Sushi Rice 2 cup (426g) Cooked sushi rice (from about 1 cup uncooked rice) 4 tsp Vinegar 2 tsp Sugar 1 tsp Salt Donburi Sauce 1.5 cup Water 4.5 TBSSoy sauce 2.3 TBSBrown sugar 2.5 TBSRice wine #costcofinds #sushi #tempura #costcohaul #costco

Crazy Korean Cooking

44,136 görüntüleme • 8 ay önce

Homemade crab cakes (my favorite food on planet earth) In a bowl mix the following: - 1 pound crab meat - 1.5 cups of bread crumbs (I used stale bread) - .5 red bell pepper - 2 green onions - 1 stalk of celery - 1 clove garlic - 1/3 cup mayonnaise - 1/4 cup Dijon mustard - 2 tbsp Worcestershire sauce Seasonings - I recommend Old Bay (I didn’t have any) but if you don’t have it or forget it, salt, pepper, cayenne, chili, garlic, onion, coriander, paprika etc. all the things. Cook the cakes on each side for about 3 minutes or so (until golden brown) in a combination of beef tallow and butter. Sprinkle lemon juice as it’s cooking. For the sauce: - Fresh Dill - Sour Cream - Lemon Juice - Extra Virgin Olive Oil
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Homemade crab cakes (my favorite food on planet earth) In a bowl mix the following: - 1 pound crab meat - 1.5 cups of bread crumbs (I used stale bread) - .5 red bell pepper - 2 green onions - 1 stalk of celery - 1 clove garlic - 1/3 cup mayonnaise - 1/4 cup Dijon mustard - 2 tbsp Worcestershire sauce Seasonings - I recommend Old Bay (I didn’t have any) but if you don’t have it or forget it, salt, pepper, cayenne, chili, garlic, onion, coriander, paprika etc. all the things. Cook the cakes on each side for about 3 minutes or so (until golden brown) in a combination of beef tallow and butter. Sprinkle lemon juice as it’s cooking. For the sauce: - Fresh Dill - Sour Cream - Lemon Juice - Extra Virgin Olive Oil

DadChef

96,994 görüntüleme • 2 yıl önce

Cajun zucchini boats. Chop up some onion, bell pepper, celery and tomatoes (remove the guts of the tomato) and set aside. Remove the casing from your Andouille sausage, chop it up and get it into a pan to render out some fat and brown the meat. While this is happening I cut the zucchini into boats (in the video). When the sausage is browned enough, remove it and throw in your veggies that are prepped. Add your favorite cajun seasoning blend or make your own. Cook until browned and fragrant (10-12 min roughly). Build the boat (in the video) and put them into a roasting pan to cook at 400 degrees in the oven for roughly 30 min. When they’re done, hit them with some fresh jalapeños, parsley, extra virgin olive oil and lemon juice. Serve and enjoy. Let me know if you try these out ! I loved them.
0:59

Cajun zucchini boats. Chop up some onion, bell pepper, celery and tomatoes (remove the guts of the tomato) and set aside. Remove the casing from your Andouille sausage, chop it up and get it into a pan to render out some fat and brown the meat. While this is happening I cut the zucchini into boats (in the video). When the sausage is browned enough, remove it and throw in your veggies that are prepped. Add your favorite cajun seasoning blend or make your own. Cook until browned and fragrant (10-12 min roughly). Build the boat (in the video) and put them into a roasting pan to cook at 400 degrees in the oven for roughly 30 min. When they’re done, hit them with some fresh jalapeños, parsley, extra virgin olive oil and lemon juice. Serve and enjoy. Let me know if you try these out ! I loved them.

DadChef

20,824 görüntüleme • 2 yıl önce

SUMMER SALAD IDEA: Mediterranean Chicken, Pistachio, & Herb Salad If you love mediterranean recipes and mediterranean food, and you want an amazing summer salad that hits all the right notes, then try making this easy salad at home. Its got one of the best flavor combinations, its so easy to make, and SO good. I love pulsing cauliflower into snowflakes here, it adds such a nice texture, and it’s almost like having couscous in the salad. Here is how I made it: 1.Lets prep the chicken first and let it marinade. Add 1lb of chicken thighs to a bowl. Drizzle with 1 tsp olive oil. Season with salt, pepper. Add the zest and juice of a small lemon, 2 tbsp tomato paste, 1 tbsp oregano, 1/2 tbsp garlic powder, and 1/2 tbsp harissa spice or paprika. Mix really well. Ideally let this marinate for 1-2 hours, or you can also just pop it into the oven at 400F for 30 mins, or your airfryer at 400F for 20 minutes. 2.Prep your salad base. I finely chopped 5oz arugula and added to a salad bowl. I also pulsed the florets from half a head of cauliflower in a high powered blender or food processor until they have a super fine consistency. Add those to the bowl with 4 thinly sliced Persian cucumbers, 1/2 large red onion finely diced, 3-4 scallions thinly sliced, half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro to this as well. 3.Dice up the cooked chicken and add it to the salad bowl, along side 1/4 to 1/3 cup of toasted pistachios. If you dont like pistachios, you can always swap it in for pecans or walnuts. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 2 tsp oregano, 1 tsp onion powder, and a pinch of aleppo pepper flakes. Shake really well. 5.Pour the dressing over the salad, toss well, taste & adjust with more lemon, salt, or olive oil! If you make this salad recipe, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . . #salads #lowcarb #healthyrecipes #mediterraneanfood
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SUMMER SALAD IDEA: Mediterranean Chicken, Pistachio, & Herb Salad If you love mediterranean recipes and mediterranean food, and you want an amazing summer salad that hits all the right notes, then try making this easy salad at home. Its got one of the best flavor combinations, its so easy to make, and SO good. I love pulsing cauliflower into snowflakes here, it adds such a nice texture, and it’s almost like having couscous in the salad. Here is how I made it: 1.Lets prep the chicken first and let it marinade. Add 1lb of chicken thighs to a bowl. Drizzle with 1 tsp olive oil. Season with salt, pepper. Add the zest and juice of a small lemon, 2 tbsp tomato paste, 1 tbsp oregano, 1/2 tbsp garlic powder, and 1/2 tbsp harissa spice or paprika. Mix really well. Ideally let this marinate for 1-2 hours, or you can also just pop it into the oven at 400F for 30 mins, or your airfryer at 400F for 20 minutes. 2.Prep your salad base. I finely chopped 5oz arugula and added to a salad bowl. I also pulsed the florets from half a head of cauliflower in a high powered blender or food processor until they have a super fine consistency. Add those to the bowl with 4 thinly sliced Persian cucumbers, 1/2 large red onion finely diced, 3-4 scallions thinly sliced, half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro to this as well. 3.Dice up the cooked chicken and add it to the salad bowl, along side 1/4 to 1/3 cup of toasted pistachios. If you dont like pistachios, you can always swap it in for pecans or walnuts. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 2 tsp oregano, 1 tsp onion powder, and a pinch of aleppo pepper flakes. Shake really well. 5.Pour the dressing over the salad, toss well, taste & adjust with more lemon, salt, or olive oil! If you make this salad recipe, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . . #salads #lowcarb #healthyrecipes #mediterraneanfood

Shredhappens

14,546 görüntüleme • 1 ay önce

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate
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🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate

Shredhappens

10,444 görüntüleme • 26 gün önce

[VID] 260517 - SinB on ig live talking about making the recently viral ‘Ankimo Kimbap’ with Yerin who brought it up in the comments 🐥💬Unnie, I heard you recently made Ankimo Kimbap with Yerin unnie? 🐱That’s right, was it the other day? Like 3 or 4 days ago? Jung Yerin kept saying she was curious about the ‘Ankimo Kimbap’ that Kang Minkyung (from Davichi) sunbaenim made and that she really wanted to try it. But I’d never made it before either, I just had the ingredients at home 🐱So we were like, “okay, let’s try it” and the two of us made it together. But honestly, I’m not sure if it tasted the way it’s supposed to. It probably would’ve been better if someone who’s actually good at cooking made it 🐱Do we both suck at cooking? No! We can cook a bit, what are you on about? 🐱But what’s funny is that after we finished, we were both like “is this right?” Because the colour was kind of strange, it kinda looked like a Chinese style version of Ankimo Kimbap #GFRIEND #VIVIZ #SINB #YERIN VIVIZ 예린 YERIN
0:25

[VID] 260517 - SinB on ig live talking about making the recently viral ‘Ankimo Kimbap’ with Yerin who brought it up in the comments 🐥💬Unnie, I heard you recently made Ankimo Kimbap with Yerin unnie? 🐱That’s right, was it the other day? Like 3 or 4 days ago? Jung Yerin kept saying she was curious about the ‘Ankimo Kimbap’ that Kang Minkyung (from Davichi) sunbaenim made and that she really wanted to try it. But I’d never made it before either, I just had the ingredients at home 🐱So we were like, “okay, let’s try it” and the two of us made it together. But honestly, I’m not sure if it tasted the way it’s supposed to. It probably would’ve been better if someone who’s actually good at cooking made it 🐱Do we both suck at cooking? No! We can cook a bit, what are you on about? 🐱But what’s funny is that after we finished, we were both like “is this right?” Because the colour was kind of strange, it kinda looked like a Chinese style version of Ankimo Kimbap #GFRIEND #VIVIZ #SINB #YERIN VIVIZ 예린 YERIN

GFSquad

16,173 görüntüleme • 2 ay önce

When you cook all her favorite Korean dishes in one meal. Galbi-jjim done right is always a show stopper. ~5lb of beef short ribs Boil in water for 5 mins, discard water and wash the ribs Blend: 1 Korean pear (without skin and seeds) 1/2 kiwi 1/2 onion 10 garlic cloves 1 cup water In a pressure cooker add the short ribs, the blend, and then add: 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sugar 2 tsp sesame oil 1 tsp black pepper Pressure cook for ~25mins. I did 35mins and it got too soft (or perfect?) but all the meat fell off the bone which is not what you want. Or alternatively simmer in a pot for 1 hour instead. Veggies: Korean radish Carrots Mushrooms (I used shitake) Large green onion Korean chili pepper Take the meat out and set the pressure cooker on saute mode and cook the carrots, Korean radish, and large green onion for 15mins. When the radish and carrots are soft and done, add in the mushrooms and Korean chili pepper for the last 5 mins. Plate the meat together with the veggies and pour the sauce and juices over the top, and optional sprinkle green onions and sesame seeds on top. You can also add mozzarella cheese on top and melt it with a butane torch.
2:34

When you cook all her favorite Korean dishes in one meal. Galbi-jjim done right is always a show stopper. ~5lb of beef short ribs Boil in water for 5 mins, discard water and wash the ribs Blend: 1 Korean pear (without skin and seeds) 1/2 kiwi 1/2 onion 10 garlic cloves 1 cup water In a pressure cooker add the short ribs, the blend, and then add: 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sugar 2 tsp sesame oil 1 tsp black pepper Pressure cook for ~25mins. I did 35mins and it got too soft (or perfect?) but all the meat fell off the bone which is not what you want. Or alternatively simmer in a pot for 1 hour instead. Veggies: Korean radish Carrots Mushrooms (I used shitake) Large green onion Korean chili pepper Take the meat out and set the pressure cooker on saute mode and cook the carrots, Korean radish, and large green onion for 15mins. When the radish and carrots are soft and done, add in the mushrooms and Korean chili pepper for the last 5 mins. Plate the meat together with the veggies and pour the sauce and juices over the top, and optional sprinkle green onions and sesame seeds on top. You can also add mozzarella cheese on top and melt it with a butane torch.

POV Husband

53,014 görüntüleme • 3 ay önce

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 görüntüleme • 5 ay önce