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Need a quick party appetizer? Check out these Ham and Cheese Sliders! 🔥 Ingredients 1 tbsp Dan-O’s Italian-O Seasoning 3 tbsp Dan-O’s Outlaw Sweet & Tangy Seasoning, 1 package King’s Hawaiian sweet rolls 1 lb ham 8 oz Swiss cheese, sliced 5 tbsp butter, melted 3 tbsp honey 1...

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Dan-O’s Seasoning

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12,236 Aufrufe • vor 4 Monaten •via X (Twitter)

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Do you want Chicken that falls off the bone? Check this out! 🍗 Ingredients: 4 tbsp Dan-O’s Outlaw Sweet Caribbean Seasoning 4 tbsp Dan-O’s Cajun Seasoning 1 container mild jerk paste 1 tube ginger paste 2 lemons, juiced 1 cup non-alcoholic margarita mix 5 lb chicken wings 5 lb chicken thighs, bone-in, skin-on 4 tbsp amount oil Directions: 1. Make the Marinade In a large bowl or container, combine the jerk paste, ginger paste, lemon juice, and margarita mix. Mix until fully combined. 2. Marinate the Chicken Add the chicken wings and thighs to the marinade. Toss until fully coated. Press the chicken down into the marinade, cover, and refrigerate for at least 2 days. 3. Prep the Pans Line 2 baking trays with parchment paper. Place the chicken thighs on one tray and the wings on the other. Arrange the thighs skin-side down and spread the wings out evenly. 4. Make the Seasoning Blend In a small bowl, combine Dan-O’s Outlaw Sweet Caribbean Seasoning and Dan-O’s Cajun Seasoning. 5. Season the Chicken Sprinkle generously of the combined seasonings over the meat side of the thighs. Flip the thighs skin-side up and season the top. Season one side of the wings. 6. Add Oil to the Thighs Lightly coat the tops of the thighs with oil and pat it in. Do not oil the wings. 7. Bake the Chicken Place the trays in a 350°F oven with the thighs on the top rack and the wings on the lower rack. Bake for about 1 hour. Leave the thighs skin-side up and do not flip them. 8. Check at 1 hour Carefully remove excess liquid from the trays. Rotate the trays. Flip the wings, lightly season again, and return to the oven. 9. Finish Baking Continue baking for about 30 minutes until the chicken is cooked through, the skin is crisp, and the meat is pulling away from the bone. 10. Rest and Serve Let the chicken rest briefly after baking. Serve hot. Yum Yum Get Ya Sum!
5:02

Do you want Chicken that falls off the bone? Check this out! 🍗 Ingredients: 4 tbsp Dan-O’s Outlaw Sweet Caribbean Seasoning 4 tbsp Dan-O’s Cajun Seasoning 1 container mild jerk paste 1 tube ginger paste 2 lemons, juiced 1 cup non-alcoholic margarita mix 5 lb chicken wings 5 lb chicken thighs, bone-in, skin-on 4 tbsp amount oil Directions: 1. Make the Marinade In a large bowl or container, combine the jerk paste, ginger paste, lemon juice, and margarita mix. Mix until fully combined. 2. Marinate the Chicken Add the chicken wings and thighs to the marinade. Toss until fully coated. Press the chicken down into the marinade, cover, and refrigerate for at least 2 days. 3. Prep the Pans Line 2 baking trays with parchment paper. Place the chicken thighs on one tray and the wings on the other. Arrange the thighs skin-side down and spread the wings out evenly. 4. Make the Seasoning Blend In a small bowl, combine Dan-O’s Outlaw Sweet Caribbean Seasoning and Dan-O’s Cajun Seasoning. 5. Season the Chicken Sprinkle generously of the combined seasonings over the meat side of the thighs. Flip the thighs skin-side up and season the top. Season one side of the wings. 6. Add Oil to the Thighs Lightly coat the tops of the thighs with oil and pat it in. Do not oil the wings. 7. Bake the Chicken Place the trays in a 350°F oven with the thighs on the top rack and the wings on the lower rack. Bake for about 1 hour. Leave the thighs skin-side up and do not flip them. 8. Check at 1 hour Carefully remove excess liquid from the trays. Rotate the trays. Flip the wings, lightly season again, and return to the oven. 9. Finish Baking Continue baking for about 30 minutes until the chicken is cooked through, the skin is crisp, and the meat is pulling away from the bone. 10. Rest and Serve Let the chicken rest briefly after baking. Serve hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

35,195 Aufrufe • vor 4 Monaten

You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!
2:01

You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

14,144 Aufrufe • vor 4 Monaten

Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG
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Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

𝕏 Cuisines

80,845 Aufrufe • vor 1 Monat

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 Aufrufe • vor 5 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
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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 29 Tagen

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 Aufrufe • vor 7 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
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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

Bacon Cheeseburger Rolls 1 and 1 Half Pounds of Ground Beef 1 Tablespoon of Adobo 1 Packer of Sazon 1 Tablespoon of Worcestershire Sauce Everything is kinda self explanatory. Pillsbury pizza crust. Add the cheese. My only tip is make sure that the beef isn’t that hot. Let it cool a bit Cook in the oven on 400 for about 15 or until brown.. take them out add cheese and bacon to the top.. cook for an additional 3/4 minutes.
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Bacon Cheeseburger Rolls 1 and 1 Half Pounds of Ground Beef 1 Tablespoon of Adobo 1 Packer of Sazon 1 Tablespoon of Worcestershire Sauce Everything is kinda self explanatory. Pillsbury pizza crust. Add the cheese. My only tip is make sure that the beef isn’t that hot. Let it cool a bit Cook in the oven on 400 for about 15 or until brown.. take them out add cheese and bacon to the top.. cook for an additional 3/4 minutes.

Uncle Bev

142,498 Aufrufe • vor 2 Jahren

Homemade Soft Pretzel Bites ​Ingredients ​1 can refrigerated biscuits ​1/4 cup baking soda ​4 cups water ​Melted butter (for brushing) ​Coarse sea salt ​Instructions ​Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. ​The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). ​Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. ​Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. ​Flavor Variations & Dips ​Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. ​Savory Kick: Add garlic powder and parmesan cheese to the butter topping. ​Best Dips: * Warm beer cheese or queso (as seen in the video). ​Honey mustard. ​Marinara sauce. ​Perfect Pairings ​These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.
1:01

Homemade Soft Pretzel Bites ​Ingredients ​1 can refrigerated biscuits ​1/4 cup baking soda ​4 cups water ​Melted butter (for brushing) ​Coarse sea salt ​Instructions ​Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. ​The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). ​Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. ​Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. ​Flavor Variations & Dips ​Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. ​Savory Kick: Add garlic powder and parmesan cheese to the butter topping. ​Best Dips: * Warm beer cheese or queso (as seen in the video). ​Honey mustard. ​Marinara sauce. ​Perfect Pairings ​These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

The_Hemp_Hottie🌿🔥

18,751 Aufrufe • vor 3 Monaten

This Tastes Unreal 🤤🍋 This lemon cake is incredibly soft, moist, and finished with the perfect sweet-tangy lemon drizzle 🤍 Simple ingredients, but the flavor tastes like something straight from a bakery. Perfect for weekend baking, family gatherings, or when you’re craving something bright and fresh. Ingredients: Lemon — 1 Eggs — 3 Sugar — 1 cup Oil — ½ cup Flour — 2½ cups Baking powder — 1 tbsp Bake: 350°F (175°C) for 40 minutes Drizzle: Powdered sugar — 2 tbsp Lemon juice — 1 tbsp Pour the glaze over the warm cake and let it soak in for extra moisture 🍋✨ Soft, fluffy, fresh and full of citrus flavor. Save this recipe and try it soon!
0:48

This Tastes Unreal 🤤🍋 This lemon cake is incredibly soft, moist, and finished with the perfect sweet-tangy lemon drizzle 🤍 Simple ingredients, but the flavor tastes like something straight from a bakery. Perfect for weekend baking, family gatherings, or when you’re craving something bright and fresh. Ingredients: Lemon — 1 Eggs — 3 Sugar — 1 cup Oil — ½ cup Flour — 2½ cups Baking powder — 1 tbsp Bake: 350°F (175°C) for 40 minutes Drizzle: Powdered sugar — 2 tbsp Lemon juice — 1 tbsp Pour the glaze over the warm cake and let it soak in for extra moisture 🍋✨ Soft, fluffy, fresh and full of citrus flavor. Save this recipe and try it soon!

Your Natural Remedies

23,870 Aufrufe • vor 5 Monaten

High Protein Mediterranean Cabbage Rolls I’ve been on a cabbage kick and these high protein cabbage rolls did not disappoint. I skipped the rice this time, but you can add 1-1.5 cups uncooked rice to the beef mixture (or my Kaizen lowcarb rice if you’re eating low carb). I highly recommend regular rice, or kaizen rice, or even quinoa. It makes them delicious. But honestly, they are just as good without. Here’s how I made them: 1.Grab a large bowl and mix together 2lb ground beef, 1 finely diced yellow onion, a couple generous pinches salt, lots of cracked pepper, and 1.5 tbsp Greek seasoning (I used the one from my cookbook, but any greek seasoning works). Crack 2 eggs and fold in 1/3 cup finely chopped fresh mint and dill. Mix well and let sit. Optional: add 1 to 1.5 cups uncooked rice. 2.Preheat oven to 375F. Bring a large pot of salted water to a boil. 3.Add 16 cabbage leaves to the pot and boil 4 to 5 mins until softened. Dont overdo this step! Remove and pat dry. Use cabbage with a large surface area like Savoy or Napa. 4.Trim the thick base off each leaf. Add about 2 tbsp of the meat filling near the base, fold up, tuck sides, and roll tightly. 5.Drizzle olive oil in a large oven-safe pan. Add 12 oz tomato purée and 1 tsp Greek seasoning to the base. Lay out the rolls. Top with another 12 oz purée and another pinch of seasoning. 6.Cover with either a lid or some foil and bake in the oven 375F for 1 hr. 7.After 1 hour, uncover and broil for the final 2 minutes. 8.Remove, drizzle with sour cream or plain yogurt, top with chopped parsley, and enjoy. If you make it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . #highproteinmeals #lowcarb #lowcarbrecipes #healthyrecipes #mediterraneanfood #goodmoodfood
0:32

High Protein Mediterranean Cabbage Rolls I’ve been on a cabbage kick and these high protein cabbage rolls did not disappoint. I skipped the rice this time, but you can add 1-1.5 cups uncooked rice to the beef mixture (or my Kaizen lowcarb rice if you’re eating low carb). I highly recommend regular rice, or kaizen rice, or even quinoa. It makes them delicious. But honestly, they are just as good without. Here’s how I made them: 1.Grab a large bowl and mix together 2lb ground beef, 1 finely diced yellow onion, a couple generous pinches salt, lots of cracked pepper, and 1.5 tbsp Greek seasoning (I used the one from my cookbook, but any greek seasoning works). Crack 2 eggs and fold in 1/3 cup finely chopped fresh mint and dill. Mix well and let sit. Optional: add 1 to 1.5 cups uncooked rice. 2.Preheat oven to 375F. Bring a large pot of salted water to a boil. 3.Add 16 cabbage leaves to the pot and boil 4 to 5 mins until softened. Dont overdo this step! Remove and pat dry. Use cabbage with a large surface area like Savoy or Napa. 4.Trim the thick base off each leaf. Add about 2 tbsp of the meat filling near the base, fold up, tuck sides, and roll tightly. 5.Drizzle olive oil in a large oven-safe pan. Add 12 oz tomato purée and 1 tsp Greek seasoning to the base. Lay out the rolls. Top with another 12 oz purée and another pinch of seasoning. 6.Cover with either a lid or some foil and bake in the oven 375F for 1 hr. 7.After 1 hour, uncover and broil for the final 2 minutes. 8.Remove, drizzle with sour cream or plain yogurt, top with chopped parsley, and enjoy. If you make it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . #highproteinmeals #lowcarb #lowcarbrecipes #healthyrecipes #mediterraneanfood #goodmoodfood

Shredhappens

29,205 Aufrufe • vor 1 Monat

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 Aufrufe • vor 5 Monaten

Cheesy Garlic Pull-Apart Bread Ingredients For the dough: 500 g flour 1 packet dry yeast 1 tbsp sugar 1 tsp salt 250 ml lukewarm milk 1 egg 60 g softened butter For the garlic butter: 1 pack softened butter, about 200-250 g 1 whole garlic bulb, finely grated or crushed A generous handful of fresh parsley, finely chopped Chili flakes, to taste Salt, to taste For the filling: 250-300 g grated mozzarella Instructions Combine the flour, dry yeast, sugar and salt in a large bowl. Add the lukewarm milk and egg, then knead until a dough begins to form. Gradually knead in the softened butter. Continue kneading for 10-12 minutes, until the dough is smooth, soft and elastic. Cover and leave to rise in a warm place for 60-90 minutes, or until doubled in size. Mix the softened butter with the garlic, parsley, chili flakes and salt. Roll the dough into a large rectangle and spread the garlic butter evenly over the surface. Sprinkle generously with grated mozzarella. Cut the dough into equal squares or strips. Stack the pieces loosely and place them upright in a lined loaf tin. Cover and leave to rise again for 25-30 minutes. Bake at 180°C / 350°F for 30-40 minutes, until golden brown and fully baked through. If the top browns too quickly, cover loosely with foil and continue baking. Let it rest for 5-10 minutes, then pull apart and enjoy warm. 🎥 tastebyhakima | IG
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Cheesy Garlic Pull-Apart Bread Ingredients For the dough: 500 g flour 1 packet dry yeast 1 tbsp sugar 1 tsp salt 250 ml lukewarm milk 1 egg 60 g softened butter For the garlic butter: 1 pack softened butter, about 200-250 g 1 whole garlic bulb, finely grated or crushed A generous handful of fresh parsley, finely chopped Chili flakes, to taste Salt, to taste For the filling: 250-300 g grated mozzarella Instructions Combine the flour, dry yeast, sugar and salt in a large bowl. Add the lukewarm milk and egg, then knead until a dough begins to form. Gradually knead in the softened butter. Continue kneading for 10-12 minutes, until the dough is smooth, soft and elastic. Cover and leave to rise in a warm place for 60-90 minutes, or until doubled in size. Mix the softened butter with the garlic, parsley, chili flakes and salt. Roll the dough into a large rectangle and spread the garlic butter evenly over the surface. Sprinkle generously with grated mozzarella. Cut the dough into equal squares or strips. Stack the pieces loosely and place them upright in a lined loaf tin. Cover and leave to rise again for 25-30 minutes. Bake at 180°C / 350°F for 30-40 minutes, until golden brown and fully baked through. If the top browns too quickly, cover loosely with foil and continue baking. Let it rest for 5-10 minutes, then pull apart and enjoy warm. 🎥 tastebyhakima | IG

𝕏 Cuisines

56,201 Aufrufe • vor 1 Monat

Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!
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Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

40,330 Aufrufe • vor 9 Monaten

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 Aufrufe • vor 2 Jahren

GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a great flatbread or wrap vessel you can use to make your sandwich. Top it however way you want! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. Thin is key here! 2.Lay your zucchini slices on a paper towel and pat them dry with a paper or kitchen towel. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the parchment paper in two spots, this will be the base of your “bread”. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika on top, then add another thin layer of cheese on top. We’re putting about half a serving of cheese at the bottom and half the top. 4.Pop it in the oven for 15-17 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, about 5 minutes. 5.I used a protein mayo at the base (mixed 2 tbsp greek yogurt with 1/2 tbsp mayo), mustard, some lettuce, ham (you can use turkey or chicken, too), some roasted red peppers, red onion, and more lettuce. 6.Add the top piece, slice diagonally like a regular sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare
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GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a great flatbread or wrap vessel you can use to make your sandwich. Top it however way you want! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. Thin is key here! 2.Lay your zucchini slices on a paper towel and pat them dry with a paper or kitchen towel. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the parchment paper in two spots, this will be the base of your “bread”. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika on top, then add another thin layer of cheese on top. We’re putting about half a serving of cheese at the bottom and half the top. 4.Pop it in the oven for 15-17 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, about 5 minutes. 5.I used a protein mayo at the base (mixed 2 tbsp greek yogurt with 1/2 tbsp mayo), mustard, some lettuce, ham (you can use turkey or chicken, too), some roasted red peppers, red onion, and more lettuce. 6.Add the top piece, slice diagonally like a regular sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare

Shredhappens

13,457 Aufrufe • vor 1 Monat

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 Aufrufe • vor 3 Monaten

Gochujang Cream Cheese Brownies Get ready to spice up your dessert game with these Gochujang Cream Cheese Brownies! Perfectly balanced with a sweet and spicy swirl, these brownies are sure to satisfy. Don't forget to sprinkle some flakey salt on top for that extra touch of flavor! The best part? They’re totally plant based. FOR THE BATTER: 1 cup sugar 1/2 cup JUST plant based egg substitute 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 cup flour 1/2 cup cocoa powder 1/2 cup plant based butter, melted FOR THE SWIRL: 4 oz plant based cream cheese 1/4 cup JUST plant based egg substitute 2 tablespoons gochujang chili paste 1/2 cup granulated sugar 1/2 teaspoon kosher salt Pre-heat oven to 350°F. Make the batter: In a medium bowl, whisk together sugar, egg, vanilla and salt. Sift in flour and cocoa powder. Add in butter. Mix until just combined and smooth. Pour in baking dish and set aside. In a separate small bowl, whisk together cream cheese, egg, gochujang, sugar and salt. Dollop cream cheese mixture into baking dish and use knife to swirl together. Transfer to oven and bake for 20-25 minutes until a toothpick entered into the center comes out clean with a few crumbs. Top with flakey salt to taste.
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Gochujang Cream Cheese Brownies Get ready to spice up your dessert game with these Gochujang Cream Cheese Brownies! Perfectly balanced with a sweet and spicy swirl, these brownies are sure to satisfy. Don't forget to sprinkle some flakey salt on top for that extra touch of flavor! The best part? They’re totally plant based. FOR THE BATTER: 1 cup sugar 1/2 cup JUST plant based egg substitute 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 cup flour 1/2 cup cocoa powder 1/2 cup plant based butter, melted FOR THE SWIRL: 4 oz plant based cream cheese 1/4 cup JUST plant based egg substitute 2 tablespoons gochujang chili paste 1/2 cup granulated sugar 1/2 teaspoon kosher salt Pre-heat oven to 350°F. Make the batter: In a medium bowl, whisk together sugar, egg, vanilla and salt. Sift in flour and cocoa powder. Add in butter. Mix until just combined and smooth. Pour in baking dish and set aside. In a separate small bowl, whisk together cream cheese, egg, gochujang, sugar and salt. Dollop cream cheese mixture into baking dish and use knife to swirl together. Transfer to oven and bake for 20-25 minutes until a toothpick entered into the center comes out clean with a few crumbs. Top with flakey salt to taste.

Metropolitan Market

22,011 Aufrufe • vor 3 Jahren

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 Aufrufe • vor 1 Jahr

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.
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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 Aufrufe • vor 7 Monaten