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Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt...

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𝕏 Cuisines

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55,376 Aufrufe • vor 1 Monat •via X (Twitter)

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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!!
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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

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 1 Monat

Potato & Cheese Lavash Ingredients 5–6 medium potatoes 1 egg 200 g grated kashar cheese (or mozzarella) A handful of parsley, finely chopped 1 teaspoon salt 1 teaspoon yeast 1.5–2 cups flour (add gradually, as needed) 100 g butter Instructions First, boil the potatoes and mash them well. After they cool down, add the remaining ingredients and knead into a dough. The dough should be soft but not sticky, just firm enough to come together ✅ Divide the dough into equal portions. Roll them out as shown in the video and cook on a pan, flipping both sides until lightly golden 😍 Brush both sides with butter, then serve warm. Enjoy!
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Potato & Cheese Lavash Ingredients 5–6 medium potatoes 1 egg 200 g grated kashar cheese (or mozzarella) A handful of parsley, finely chopped 1 teaspoon salt 1 teaspoon yeast 1.5–2 cups flour (add gradually, as needed) 100 g butter Instructions First, boil the potatoes and mash them well. After they cool down, add the remaining ingredients and knead into a dough. The dough should be soft but not sticky, just firm enough to come together ✅ Divide the dough into equal portions. Roll them out as shown in the video and cook on a pan, flipping both sides until lightly golden 😍 Brush both sides with butter, then serve warm. Enjoy!

Your Natural Remedies

14,173 Aufrufe • vor 6 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 11 Tagen

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep
0:28

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

Shredhappens

19,727 Aufrufe • vor 1 Monat

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

Geoffrey Zakarian

11,690 Aufrufe • vor 4 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

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

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

Justin Holmes

34,650 Aufrufe • vor 1 Jahr

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

Eric Ripert

27,539 Aufrufe • vor 1 Jahr

Marinated Flank Steak with Sweet Potato 💥 Recipe below👇 FLANK STEAK I cup BBQ Sauce ½ cup chopped fresh Italian parsley 2 tablespoons sherry vinegar 1 tablespoon soy sauce 2 teaspoons dried oregano 2 teaspoons dried rosemary 2 teaspoons dried thyme 2 garlic cloves, chopped ¼ cup extra-virgin olive oil, plus more for brushing the grill pan 1 flank steak (1¾ to 2 pounds) Kosher salt and freshly ground black pepper ½ cup chopped fresh chives SWEET POTATOES 3 medium sweet potatoes, peeled and cut into 2-inch chunks, about 2½ pounds Kosher salt 4 tablespoons (½ stick) unsalted butter,cut in chunks 2 tablespoons pure maple syrup 2 tablespoons orange juice concentrate,thawed ½ teaspoon ground cinnamon Freshly ground black pepper
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Marinated Flank Steak with Sweet Potato 💥 Recipe below👇 FLANK STEAK I cup BBQ Sauce ½ cup chopped fresh Italian parsley 2 tablespoons sherry vinegar 1 tablespoon soy sauce 2 teaspoons dried oregano 2 teaspoons dried rosemary 2 teaspoons dried thyme 2 garlic cloves, chopped ¼ cup extra-virgin olive oil, plus more for brushing the grill pan 1 flank steak (1¾ to 2 pounds) Kosher salt and freshly ground black pepper ½ cup chopped fresh chives SWEET POTATOES 3 medium sweet potatoes, peeled and cut into 2-inch chunks, about 2½ pounds Kosher salt 4 tablespoons (½ stick) unsalted butter,cut in chunks 2 tablespoons pure maple syrup 2 tablespoons orange juice concentrate,thawed ½ teaspoon ground cinnamon Freshly ground black pepper

Geoffrey Zakarian

53,104 Aufrufe • vor 3 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
0:29

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

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel
0:38

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

Keren 🇮🇱

15,583 Aufrufe • vor 2 Monaten

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

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

Shredhappens

35,863 Aufrufe • vor 29 Tagen

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 Aufrufe • vor 6 Monaten

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

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

Shredhappens

45,456 Aufrufe • vor 2 Monaten

Chicken fried steak is a true Southern tradition that every modern man should master. Start by pounding cube steaks (or tenderized round steak) to about ¼-inch thick with a meat mallet to ensure they’re fork-tender. Season both sides generously with salt, pepper, garlic powder, and paprika. Set up your dredging station: one bowl with 1 cup all-purpose flour mixed with the same seasonings, and another with 2 eggs beaten with 2 tablespoons of milk for the egg wash. Dredge each steak in the seasoned flour, dip it fully in the egg wash, then dredge again in flour, pressing the coating on firmly so it sticks. Heat about ½ inch of canola or vegetable oil in a cast-iron skillet to 350°F. Fry the steaks 3–4 minutes per side until deep golden brown and crispy, then drain on a wire rack. For the gravy, pour off all but 3 tablespoons of the pan drippings, whisk in 3 tablespoons of flour, and cook for about a minute. Slowly pour in 2 cups of milk while whisking constantly until the gravy thickens and bubbles. Season with salt and plenty of black pepper. Slather those crispy steaks generously with the creamy pepper gravy and serve alongside hot buttermilk biscuits. Add mashed potatoes or fried eggs if you’re feeling extra. This crispy, tender, gravy-soaked classic comes together in under 45 minutes and delivers pure comfort on a plate. A meal fit for modern man. 🇺🇸
2:05

Chicken fried steak is a true Southern tradition that every modern man should master. Start by pounding cube steaks (or tenderized round steak) to about ¼-inch thick with a meat mallet to ensure they’re fork-tender. Season both sides generously with salt, pepper, garlic powder, and paprika. Set up your dredging station: one bowl with 1 cup all-purpose flour mixed with the same seasonings, and another with 2 eggs beaten with 2 tablespoons of milk for the egg wash. Dredge each steak in the seasoned flour, dip it fully in the egg wash, then dredge again in flour, pressing the coating on firmly so it sticks. Heat about ½ inch of canola or vegetable oil in a cast-iron skillet to 350°F. Fry the steaks 3–4 minutes per side until deep golden brown and crispy, then drain on a wire rack. For the gravy, pour off all but 3 tablespoons of the pan drippings, whisk in 3 tablespoons of flour, and cook for about a minute. Slowly pour in 2 cups of milk while whisking constantly until the gravy thickens and bubbles. Season with salt and plenty of black pepper. Slather those crispy steaks generously with the creamy pepper gravy and serve alongside hot buttermilk biscuits. Add mashed potatoes or fried eggs if you’re feeling extra. This crispy, tender, gravy-soaked classic comes together in under 45 minutes and delivers pure comfort on a plate. A meal fit for modern man. 🇺🇸

🚫👁️Drinks on Saturday🇺🇸

195,596 Aufrufe • vor 3 Monaten

🔥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
0:47

🔥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 Aufrufe • vor 1 Monat

WHITE CHEDDAR CHEEZ ITS (yields 150-200 crackers) 8 oz extra sharp white cheddar cheese, shredded 1 cup all purpose flour ½ tsp salt, plus more for topping ¼ cup unsalted butter, cubed 2 tablespoons whole milk (cold) Preheat oven to 325˚F and line 2 baking sheets with parchment paper. Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers. Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than ⅛-inch as they puff up quite a bit when baking. Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt. Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying! Capt Kyles on Telegram Capt Kyle on X
0:27

WHITE CHEDDAR CHEEZ ITS (yields 150-200 crackers) 8 oz extra sharp white cheddar cheese, shredded 1 cup all purpose flour ½ tsp salt, plus more for topping ¼ cup unsalted butter, cubed 2 tablespoons whole milk (cold) Preheat oven to 325˚F and line 2 baking sheets with parchment paper. Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers. Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than ⅛-inch as they puff up quite a bit when baking. Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt. Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying! Capt Kyles on Telegram Capt Kyle on X

Capt Kyle

54,592 Aufrufe • vor 17 Tagen

Toasted Banana Brread (high protein / gluten-free / no fat / no sugar) 4 ripe bananas 2 eggs 250g blended oats 100g almond powder 250 g skyr or Greek yogurt 150 g 85% dark chocolate 10 g baking powder A pinch of flaky sea salt (Optional: add 2 tablespoons of maple syrup for a sweeter touch) Instructions: Mash 3 bananas, then add the eggs and yogurt. Mix well. Add the dry ingredients along with a pinch of flaky sea salt, and mix again until combined. Finish by adding the chocolate, chopped into pieces of your preferred size. Pour the batter into a lined baking tin and top with the last banana, sliced in half lengthwise. Bake for 30 to 45 minutes at 180°C (350°F), until a knife inserted comes out clean. Cut a thick slice and toast it for 2 minutes on each side in a little butter, ghee, or coconut oil. To serve, add a spoonful of peanut butter, a pinch of flaky sea salt, and a drizzle of maple syrup:) 🎥 clemencegommy | IG
0:22

Toasted Banana Brread (high protein / gluten-free / no fat / no sugar) 4 ripe bananas 2 eggs 250g blended oats 100g almond powder 250 g skyr or Greek yogurt 150 g 85% dark chocolate 10 g baking powder A pinch of flaky sea salt (Optional: add 2 tablespoons of maple syrup for a sweeter touch) Instructions: Mash 3 bananas, then add the eggs and yogurt. Mix well. Add the dry ingredients along with a pinch of flaky sea salt, and mix again until combined. Finish by adding the chocolate, chopped into pieces of your preferred size. Pour the batter into a lined baking tin and top with the last banana, sliced in half lengthwise. Bake for 30 to 45 minutes at 180°C (350°F), until a knife inserted comes out clean. Cut a thick slice and toast it for 2 minutes on each side in a little butter, ghee, or coconut oil. To serve, add a spoonful of peanut butter, a pinch of flaky sea salt, and a drizzle of maple syrup:) 🎥 clemencegommy | IG

𝕏 Cuisines

234,185 Aufrufe • vor 1 Monat