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Pan-fried Dumplings Crispy on the bottom and incredibly juicy inside! INGREDIENTS: 20 dim sum dumpling wrappers 500 g ground pork/ minced chicken/ beef 1 carrot a large handful of chives 6 garlic cloves 1 tbsp grated ginger 2 tbsp soy sauce 2 tosp oyster sauce 1 tbsp sesame oil...

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𝕏 Cuisines

162,552 subscribers

211,050 views • 7 days ago •via X (Twitter)

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Dennisv 🪬🧘🏼‍♂️🤠's profile picture
Dennisv 🪬🧘🏼‍♂️🤠7 days ago

Just saved it!

Saira Khan's profile picture
Saira Khan7 days ago

ows feet” and “turkey neck” as normal… but when you really pause and hear them, they reduce us to parts of animals. And I don’t know about you, but I take offence to that. These lines on our faces?...

LifeInBeta's profile picture
LifeInBeta7 days ago

825 kcal per serving and you're telling

sayarath thanouphet's profile picture
sayarath thanouphet7 days ago

825 kcal per serving — finally a recipe that respects that the whole pan is one serving.

garypineda's profile picture
garypineda7 days ago

週末は家でゆっくり派ですか、それとも外に出かける派ですか。本当そう思う。 💯

bryan andrade 's profile picture
bryan andrade 7 days ago

Mình cũng đẹp trai đấy chứ nhỉ,

carlos aguirre's profile picture
carlos aguirre7 days ago

世界中に星はたくさんあるけど、僕の目には君しか映らないよ。明日も頑張っていこう！ 🔥

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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

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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
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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

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Crockpot Chicken Teriyaki & Noodles Ingredients For the Teriyaki Sauce ¾ cup soy sauce ¾ cup brown sugar 1 tablespoon minced garlic 1 teaspoon ground ginger 1 teaspoon sesame oil 1 tablespoon rice vinegar ¼ cup honey 2 tablespoons cornstarch For the Chicken 1½ pounds boneless, skinless chicken thighs or chicken breasts ½ onion, sliced 1 head broccoli, cut into florets 8 ounces Japanese-style ramen noodles, cooked according to package directions OR 4 cups cooked white rice Optional 2 tablespoons butter (for an extra silky sauce) Sesame seeds, for garnish Sliced green onions, for garnish Peanuts, for garnish Instructions Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined. Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce. Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked. Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted. Add the broccoli florets to the crockpot during the last 20-30 minutes of cooking, or steam separately if you prefer a firmer texture. While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well. Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired. 🎥 cookingwithcaitlynskitchen | IG

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181,499 views • 1 month ago

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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 views • 2 months ago

Vietnamese Beef Stew (Bò Kho) Ingredients 800g–1kg beef (chuck, shank, or brisket), cut into 3–4 cm cubes 3–4 carrots, cut into large chunks 3–4 potatoes, cut into cubes 1 cup frozen peas 1 onion, cut into wedges 4–5 garlic cloves, minced 2–3 tbsp tomato paste 500–700ml beef stock (or water + 1 beef bouillon cube) 100–150ml red wine (optional) 2 tbsp oil or butter 1 tbsp flour (to sear beef and thicken sauce) Seasonings: salt, pepper, 1–2 bay leaves, a little thyme or rosemary, 1 tbsp soy sauce/Worcestershire sauce (if available) Chopped parsley for garnish Instructions Marinate beef: Wash and pat dry the beef. Toss with a little salt, pepper, and flour. Let rest for 15–20 minutes. Sear beef: Heat oil in a heavy pot (Dutch oven or cast iron). Brown beef on all sides in batches (don’t overcrowd). Remove and set aside. Sauté aromatics: In the same pot, add onion and cook until softened. Add garlic and tomato paste, stir for 1–2 minutes until fragrant and red in color. Simmer: Return beef to the pot. Pour in red wine (if using) to deglaze. Add beef stock, bay leaves, and herbs. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1–1¼ hours until beef is tender. Add vegetables: Add carrots and potatoes, simmer for another 25–35 minutes until vegetables are soft. Finally, add peas and cook for 5 minutes. Finish: Adjust seasoning to taste. For a thicker sauce, mix a little flour with broth and stir back in. Turn off heat, sprinkle with parsley, and serve.
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Vietnamese Beef Stew (Bò Kho) Ingredients 800g–1kg beef (chuck, shank, or brisket), cut into 3–4 cm cubes 3–4 carrots, cut into large chunks 3–4 potatoes, cut into cubes 1 cup frozen peas 1 onion, cut into wedges 4–5 garlic cloves, minced 2–3 tbsp tomato paste 500–700ml beef stock (or water + 1 beef bouillon cube) 100–150ml red wine (optional) 2 tbsp oil or butter 1 tbsp flour (to sear beef and thicken sauce) Seasonings: salt, pepper, 1–2 bay leaves, a little thyme or rosemary, 1 tbsp soy sauce/Worcestershire sauce (if available) Chopped parsley for garnish Instructions Marinate beef: Wash and pat dry the beef. Toss with a little salt, pepper, and flour. Let rest for 15–20 minutes. Sear beef: Heat oil in a heavy pot (Dutch oven or cast iron). Brown beef on all sides in batches (don’t overcrowd). Remove and set aside. Sauté aromatics: In the same pot, add onion and cook until softened. Add garlic and tomato paste, stir for 1–2 minutes until fragrant and red in color. Simmer: Return beef to the pot. Pour in red wine (if using) to deglaze. Add beef stock, bay leaves, and herbs. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1–1¼ hours until beef is tender. Add vegetables: Add carrots and potatoes, simmer for another 25–35 minutes until vegetables are soft. Finally, add peas and cook for 5 minutes. Finish: Adjust seasoning to taste. For a thicker sauce, mix a little flour with broth and stir back in. Turn off heat, sprinkle with parsley, and serve.

tot phai

34,051 views • 3 days ago

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

Geoffrey Zakarian

22,780 views • 7 months ago

ONE PAN ROASTED CHICKEN & VEGGIES The crazy thing about this recipe is, the veggies are the best part. The key is to place the veggies below the chicken, and when it’s done cooking, to turn off the heat and let the veggies continue cooking with the residual heat. It becomes soft and soaked with the chicken juices and SO good. 📖 Want 100 high protein + flavorful recipes with macros included in every recipe? My new cookbook, High Protein, Big Flavor, is available to pre-order! These are the kinds of meals that helped me lose 150+ lbs without giving up the foods I love. Grab your copy at or check out the link in my bio 🔗 Here is how I made it: 1.Preheat oven to 400F. 2.Add 4 chicken leg quarters to a bowl. You can use 2lbs of thighs, drumsticks, or any chicken piece you like. Drizzle with 1 tbsp olive oil. Season with salt & pepper, the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, & 1 tbsp sweet paprika. To add flavor and color, add 2 tbsp tomato paste and 4 minced garlic cloves. Mix really well, and ideally marinade for at least 2hrs (overnight is best). use whatever veggies you like. I used 2 medium sweet potato, a large handful broccoli florets, and 1 large shallot. 4.Cut the sweet potato in smaller wedges (so they cook all the way through) and place them at the bottom of an oven safe dish or a pan (this is key!) Then add the broccoli and 1 thinly sliced shallot. Drizzle with olive oil, season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder. the chicken on top of the veggies, and if there is any leftover chicken marinate add all of it. Pop into the oven at 400F for 40 mins. ***At the end, turn off the heat then let the pan sit in the oven for 20-30 minutes without the heat on to soften up the veggies and soak up the flavors even more. 6.While that’s going, grab a sauce or just mix 3 tbsp mayo with 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 small lemon, and a pinch of salt. 7.Remove pan from the oven, plate it up, top with finely chopped fresh parsley, a little sauce, and enjoy. You can have this as-is, with regular rice, or if you want more protein my @kaizenfoodco high protein rice. If you make this, and you want more healthy recipes, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #highprotein #chickenrecipes #lowcarb #healthyrecipes #healthyfoodshare
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ONE PAN ROASTED CHICKEN & VEGGIES The crazy thing about this recipe is, the veggies are the best part. The key is to place the veggies below the chicken, and when it’s done cooking, to turn off the heat and let the veggies continue cooking with the residual heat. It becomes soft and soaked with the chicken juices and SO good. 📖 Want 100 high protein + flavorful recipes with macros included in every recipe? My new cookbook, High Protein, Big Flavor, is available to pre-order! These are the kinds of meals that helped me lose 150+ lbs without giving up the foods I love. Grab your copy at or check out the link in my bio 🔗 Here is how I made it: 1.Preheat oven to 400F. 2.Add 4 chicken leg quarters to a bowl. You can use 2lbs of thighs, drumsticks, or any chicken piece you like. Drizzle with 1 tbsp olive oil. Season with salt & pepper, the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, & 1 tbsp sweet paprika. To add flavor and color, add 2 tbsp tomato paste and 4 minced garlic cloves. Mix really well, and ideally marinade for at least 2hrs (overnight is best). use whatever veggies you like. I used 2 medium sweet potato, a large handful broccoli florets, and 1 large shallot. 4.Cut the sweet potato in smaller wedges (so they cook all the way through) and place them at the bottom of an oven safe dish or a pan (this is key!) Then add the broccoli and 1 thinly sliced shallot. Drizzle with olive oil, season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder. the chicken on top of the veggies, and if there is any leftover chicken marinate add all of it. Pop into the oven at 400F for 40 mins. ***At the end, turn off the heat then let the pan sit in the oven for 20-30 minutes without the heat on to soften up the veggies and soak up the flavors even more. 6.While that’s going, grab a sauce or just mix 3 tbsp mayo with 1 tbsp tomato paste, 1 minced garlic clove, the zest and juice of 1 small lemon, and a pinch of salt. 7.Remove pan from the oven, plate it up, top with finely chopped fresh parsley, a little sauce, and enjoy. You can have this as-is, with regular rice, or if you want more protein my @kaizenfoodco high protein rice. If you make this, and you want more healthy recipes, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #highprotein #chickenrecipes #lowcarb #healthyrecipes #healthyfoodshare

Shredhappens

19,934 views • 23 days ago

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 views • 1 month ago

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

𝕏 Cuisines

1,235,626 views • 2 years ago

Smoked Kielbasa and white bean soup. Perfect for leftover kielbasa from the holiday. - 1 pound smoked kielbasa - 2 cans (15.5 oz) of great northern beans drained - 1 can (14.5 oz) diced tomatoes - 1 yellow onion - 3 cloves garlic minced - 2.5 cups of kale - 1 handful of parsley - 32 oz chicken stock - 2 tbsp Worcestershire sauce - 3 tbsp butter - 1 tbsp extra virgin olive oil Seasonings: Salt, pepper, oregano, thyme, rosemary, garlic powder. Steps: 1. Add your butter and EVOO to a pot and once melted cook your smoked kielbasa for 5-7 minutes. 2. Add your onion and garlic, cook another 2-3 minutes 3. Add some seasonings 4. Add in your Worcestershire sauce and cook another 2-3 minutes 5. Add more seasonings. 5. Add in your tomatoes and beans. Combine well. 6. Add in chicken stock and simmer for 20 minutes roughly. 7. Add in your parsley and kale and cook another 10-15 minutes. 8. Serve and enjoy.
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Smoked Kielbasa and white bean soup. Perfect for leftover kielbasa from the holiday. - 1 pound smoked kielbasa - 2 cans (15.5 oz) of great northern beans drained - 1 can (14.5 oz) diced tomatoes - 1 yellow onion - 3 cloves garlic minced - 2.5 cups of kale - 1 handful of parsley - 32 oz chicken stock - 2 tbsp Worcestershire sauce - 3 tbsp butter - 1 tbsp extra virgin olive oil Seasonings: Salt, pepper, oregano, thyme, rosemary, garlic powder. Steps: 1. Add your butter and EVOO to a pot and once melted cook your smoked kielbasa for 5-7 minutes. 2. Add your onion and garlic, cook another 2-3 minutes 3. Add some seasonings 4. Add in your Worcestershire sauce and cook another 2-3 minutes 5. Add more seasonings. 5. Add in your tomatoes and beans. Combine well. 6. Add in chicken stock and simmer for 20 minutes roughly. 7. Add in your parsley and kale and cook another 10-15 minutes. 8. Serve and enjoy.

DadChef

22,765 views • 2 years ago