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Show me a better breakfast this cold morning🥺 Sardine egg panini🤤😋 You really need to try this out. Ingredients: Sardine, bread, eggs, bell pepper, scotch bonnet pepper, seasoning cube, salt, and onions. Credit: Dishes by SB (TT)

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Tomi of TG

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17,697 Aufrufe • vor 2 Monaten •via X (Twitter)

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You don't want to miss this moimoi recipe oh🥺 You definitely won't go back to your old ways of making moimoi🥺🤤 I would be trying it out Recipe: Beans, Tatashe, Sombo, Scoth bonnet pepper, Smoked fish, Eggs, Crayfish, Seasoning cubes, Salt, Veg oil. Credit: Dishes by SB (TT)

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No tomato paste jollof rice My blend: 44% tatashe (9 large pieces) 34% fresh tomatoes (7 large tomatoes) 10% onions (2 large onions) 5% bell pepper (1 big green bell pepper) 7% scotch bonnet (use according to heat level you want) A little bit of spring onions This is why it works without paste: * The tatashe carries the red colour and sweetness * Tomatoes give acidity without taking over * Onions give depth * Scotch bonnet lifts everything with heat * Bell pepper keeps it fresh So instead of tomato paste doing the heavy lifting, your peppers do — which is why your jollof tastes cleaner, richer, and more “party” without being sour or heavy 👌🏽🔥 And I didn’t t blend my pepper mix with water. If you have to do so, just use a little water Lowkey… this is exactly the kind of chef formula that makes @thecorianderkitchen_ng jollof stand out. Other seasonings - olive oil - 2 tablespoons curry powder - 2 tablespoons smoked paprika - 2 tablespoons oregano - 1 tablespoon thyme - Bay leaves - 5 and a half cups of rice - 3 cups beef stock - 1 cup of water - 1 tablespoon seasoning powder - Butter

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Sometimes, simple is better. 🧅🌶️🔥 Back when I worked at Chili's, we'd throw onions and peppers on the grill with nothing more than salt and pepper. They were good then, but now we've got something even better. SPG Tri-O brings that classic salt, pepper, and garlic flavor with a Dan-Good upgrade that takes grilled onions and peppers to the next level. Proof that you don't need a long ingredient list to make something delicious. Who's throwing veggies on the grill this week?
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Sometimes, simple is better. 🧅🌶️🔥 Back when I worked at Chili's, we'd throw onions and peppers on the grill with nothing more than salt and pepper. They were good then, but now we've got something even better. SPG Tri-O brings that classic salt, pepper, and garlic flavor with a Dan-Good upgrade that takes grilled onions and peppers to the next level. Proof that you don't need a long ingredient list to make something delicious. Who's throwing veggies on the grill this week?

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

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Beef stew Not every beef stew has to taste the same. 🤎 This one skips the classic Nigerian style and goes for something rich, slow-cooked, and deeply comforting. Tender beef, a velvety sauce, and flavours that get even better with every bite. If you're looking to switch things up, this recipe deserves a spot on your menu. Would you give this version a try? Recipe Beef seasoning onion powder Paprika Curry Beef seasoning cubes Blended mix onions Garlic Scotch bonnets Vegetables used carrots Red and green bell peppers Rosemary Tomato pasta

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For those asking…… Marugbo soup ingredients Efinrin leaves(basil) Uziza leaves Umilo seeds Marugbo leaves Gbafilo Uda Funnel seeds Uziza seeds Cloves Scotch bonnet pepper Calabash nutmeg Palm oil Locust beans Crayfish(optional) Egusi(optional) Fresh catfish or any protein of your choice This soup is highly medicinal I remember growing up,as a child that hates drugs and injections,this is what my mom makes for me whenever I’m sick and I’ll be back on my feet in few days You can try it out but the only challenges is that you might not be able t to get all the ingredients in your location🥹
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For those asking…… Marugbo soup ingredients Efinrin leaves(basil) Uziza leaves Umilo seeds Marugbo leaves Gbafilo Uda Funnel seeds Uziza seeds Cloves Scotch bonnet pepper Calabash nutmeg Palm oil Locust beans Crayfish(optional) Egusi(optional) Fresh catfish or any protein of your choice This soup is highly medicinal I remember growing up,as a child that hates drugs and injections,this is what my mom makes for me whenever I’m sick and I’ll be back on my feet in few days You can try it out but the only challenges is that you might not be able t to get all the ingredients in your location🥹

Aderonke Asake Oreke(Foodstuff vendor)

18,764 Aufrufe • vor 3 Monaten

My flabber is gasted 🧑‍🍳 We were cooking breakfast this morning and I had just finished chopping up a yellow bell pepper. I was trying to clean up all the seeds that went everywhere and that’s when little Cashy came over to tell me she knew how to cut it without getting seeds all over the place. She told me to follow the lines down the side of the pepper but stop just before the bottom and not cut all the way to the stem. Then she said to just pull apart and voilà! As you can hear she learned this by watching Nick DiGiovanni cook and she loves his kid friendly channel. I still can’t believe this worked. She gave me very clear instructions and my pepper cutting life has forever been changed!
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My flabber is gasted 🧑‍🍳 We were cooking breakfast this morning and I had just finished chopping up a yellow bell pepper. I was trying to clean up all the seeds that went everywhere and that’s when little Cashy came over to tell me she knew how to cut it without getting seeds all over the place. She told me to follow the lines down the side of the pepper but stop just before the bottom and not cut all the way to the stem. Then she said to just pull apart and voilà! As you can hear she learned this by watching Nick DiGiovanni cook and she loves his kid friendly channel. I still can’t believe this worked. She gave me very clear instructions and my pepper cutting life has forever been changed!

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287,263 Aufrufe • vor 5 Monaten

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🍞 Gluten-Free Potato & Egg Protein Buns. No flour. No gluten. Just real, simple ingredients that turn into the softest, fluffiest buns you’ve ever had! Recipe (makes about 8-10 buns): • 1 large boiled potato (mashed) • 2 eggs • ½ cup Greek yogurt • 1 tsp baking powder • Pinch of salt • Egg yolk + sesame seeds for topping How to make: 1. Mash the boiled potato in a bowl. 2. Add 2 eggs, Greek yogurt, baking powder, and salt. Mix until smooth. 3. Shape into small buns and place on a baking tray. 4. Brush with egg yolk and sprinkle sesame seeds. 5. Bake at 375°F / 190°C for 20-25 minutes until golden. These come out crispy-golden on the outside and incredibly soft & airy inside — perfect for breakfast, snacks, or as a healthy bread alternative. High in protein, low-carb friendly, and naturally gluten-free! Great for anyone avoiding gluten, looking for more protein, or just wanting a fun twist on bread. Would you try these? Save this for later! 👇

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26,578 Aufrufe • vor 5 Monaten

These egg bites are a total game-changer for anyone who needs a delicious, high-protein breakfast that doesn’t take all morning to make. ​The secret? A crispy smashed potato base that gives you that perfect "hash brown" crunch in every bite. Whether you’re meal prepping for the week or looking for a quick on-the-go snack, these are a 10/10. ​The "Gas or Trash" Breakdown: ​Base: Mini boiled potatoes, smashed and baked at 425°F until crispy. ​Protein Mix: 4 whole eggs + 200g egg whites + 1 cup cottage cheese (blended for that silky-smooth texture!). ​Toppings: Turkey bacon, bell peppers, Italian seasoning, fat-free mozzarella, and green onions. ​They’re creamy, crispy, and packed with everything you need to fuel your day. ​Pro-Tip: Blending the cottage cheese with the eggs is the ultimate hack for that Starbucks-style velvety finish without the extra calories! ​Would you try these? Drop a 🥔 if you’re a potato lover or a 🍳 if you’re all about the egg bites!
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These egg bites are a total game-changer for anyone who needs a delicious, high-protein breakfast that doesn’t take all morning to make. ​The secret? A crispy smashed potato base that gives you that perfect "hash brown" crunch in every bite. Whether you’re meal prepping for the week or looking for a quick on-the-go snack, these are a 10/10. ​The "Gas or Trash" Breakdown: ​Base: Mini boiled potatoes, smashed and baked at 425°F until crispy. ​Protein Mix: 4 whole eggs + 200g egg whites + 1 cup cottage cheese (blended for that silky-smooth texture!). ​Toppings: Turkey bacon, bell peppers, Italian seasoning, fat-free mozzarella, and green onions. ​They’re creamy, crispy, and packed with everything you need to fuel your day. ​Pro-Tip: Blending the cottage cheese with the eggs is the ultimate hack for that Starbucks-style velvety finish without the extra calories! ​Would you try these? Drop a 🥔 if you’re a potato lover or a 🍳 if you’re all about the egg bites!

The_Hemp_Hottie🌿🔥

77,132 Aufrufe • vor 5 Monaten

Tuna Crudo with Pine Nuts, Sweet Peppers, Miso and Lime! If you can get your hands on some fresh yellowfin tuna... grab it. This recipe is so simple and is guaranteed to WOW your guests as their first course. See recipe below Full Recipe: Ingredients: 10 ea Yellowfin Tuna slices, 1" x2" thick 1 ea red bell pepper, roasted and skin removed 1 ea yellow bell pepper, roasted and skin removed 1 ea lime zest and juice ½ tsp white miso 5 tbsp high quality extra virgin olive oil 3 tbsp finely diced chives 10 ea leaves of micro cilantro 1 tbsp pine nuts, toasted Extra virgin olive oil, to garnish Sea salt, to garnish Method: 1. Lay out the tuna slices on a sheet or parchment paper on a sheet tray. 2. Combine lime zest and juice, white miso and chives, stream in about 5 tbsp EVOO to create an emulsified vinaigrette. 3. Finely dice the roasted peppers and toss in the miso-lime dressing. 4. Top each piece of tuna with the roasted pepper mixture, Garnish with pine nuts, micro cilantro and more EVOO. Season with sea salt and serve.
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Tuna Crudo with Pine Nuts, Sweet Peppers, Miso and Lime! If you can get your hands on some fresh yellowfin tuna... grab it. This recipe is so simple and is guaranteed to WOW your guests as their first course. See recipe below Full Recipe: Ingredients: 10 ea Yellowfin Tuna slices, 1" x2" thick 1 ea red bell pepper, roasted and skin removed 1 ea yellow bell pepper, roasted and skin removed 1 ea lime zest and juice ½ tsp white miso 5 tbsp high quality extra virgin olive oil 3 tbsp finely diced chives 10 ea leaves of micro cilantro 1 tbsp pine nuts, toasted Extra virgin olive oil, to garnish Sea salt, to garnish Method: 1. Lay out the tuna slices on a sheet or parchment paper on a sheet tray. 2. Combine lime zest and juice, white miso and chives, stream in about 5 tbsp EVOO to create an emulsified vinaigrette. 3. Finely dice the roasted peppers and toss in the miso-lime dressing. 4. Top each piece of tuna with the roasted pepper mixture, Garnish with pine nuts, micro cilantro and more EVOO. Season with sea salt and serve.

Geoffrey Zakarian

11,464 Aufrufe • vor 4 Monaten

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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 3 Monaten

Would you try this HEALTHY HIGH PROTEIN 🍅 TOMATO BASIL SOUP?? This whole pot has an insane 79 grams protein. Divide this into 4 generous servings, each with just 230 calories, and 20 grams of protein to keep you insanely full. Plus, what really makes this soup special is the antioxidants, lycopene, and benefits you get from the tomato, garlic, and bell pepper that are so good for your heart health, skin health, and keeping your immune system strong. This is such an easy healthy meal idea, or a great easy meal prep option. So feel free to make it in advance for a light lunch or healthy dinner throughout the week. Here is how I made it: 1️⃣ Preheat oven to 400F. 2️⃣ Grab an oven safe dish or try. Toss in 4-4.5 pints of your favorite tomato. I like cherry tomatos best for this. 3️⃣ Roughly cut 1 large onion and 1 red bell pepper and add them to the tray. 4️⃣ Toss in half a garlic bulb or 6-10 garlic cloves. 5️⃣ Drizzle everything with 2 tbsp olive oil, season with salt, pepper, and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, and 1 tbsp paprika. Toss well. 6️⃣ Pop into your oven for 60-70 mins at 400F. Keep an eye on it as ovens vary. When it’s done, carefully place all your veggies into a blender or large pot. 7️⃣ To the blender, to boost the protein add 1 full container chicken or beef bone broth, and 3 servings of cottage cheese, along with a huge handful of fresh basil. Basil is key! 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, as you like. Salt is very important to bringing out flavor. 9️⃣ Pour into bowls and enjoy hot as is, or you can drizzle some of your favorite hot sauce, some cream, or some basil oil or fresh basil! 🌿 If you make this, be sure to let me know on SHREDHAPPENS. I love sharing healthy recipes with you! . . . . #soup #healthyrecipes #healthyfoodshare #lowcarb #keto
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Would you try this HEALTHY HIGH PROTEIN 🍅 TOMATO BASIL SOUP?? This whole pot has an insane 79 grams protein. Divide this into 4 generous servings, each with just 230 calories, and 20 grams of protein to keep you insanely full. Plus, what really makes this soup special is the antioxidants, lycopene, and benefits you get from the tomato, garlic, and bell pepper that are so good for your heart health, skin health, and keeping your immune system strong. This is such an easy healthy meal idea, or a great easy meal prep option. So feel free to make it in advance for a light lunch or healthy dinner throughout the week. Here is how I made it: 1️⃣ Preheat oven to 400F. 2️⃣ Grab an oven safe dish or try. Toss in 4-4.5 pints of your favorite tomato. I like cherry tomatos best for this. 3️⃣ Roughly cut 1 large onion and 1 red bell pepper and add them to the tray. 4️⃣ Toss in half a garlic bulb or 6-10 garlic cloves. 5️⃣ Drizzle everything with 2 tbsp olive oil, season with salt, pepper, and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, and 1 tbsp paprika. Toss well. 6️⃣ Pop into your oven for 60-70 mins at 400F. Keep an eye on it as ovens vary. When it’s done, carefully place all your veggies into a blender or large pot. 7️⃣ To the blender, to boost the protein add 1 full container chicken or beef bone broth, and 3 servings of cottage cheese, along with a huge handful of fresh basil. Basil is key! 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, as you like. Salt is very important to bringing out flavor. 9️⃣ Pour into bowls and enjoy hot as is, or you can drizzle some of your favorite hot sauce, some cream, or some basil oil or fresh basil! 🌿 If you make this, be sure to let me know on SHREDHAPPENS. I love sharing healthy recipes with you! . . . . #soup #healthyrecipes #healthyfoodshare #lowcarb #keto

Shredhappens

80,244 Aufrufe • vor 12 Tagen

This guy is clearly over everyone making cutting a bell pepper way more complicated than it needs to be. He’s out here like “I don’t get how one vegetable can mess you all up so much” while aggressively twisting the stem out and smashing the pepper flat like it personally offended him. The “I don’t wanna see rings” part took me out. Sir, some of us were just trying to make it look pretty. At the end of the day, he’s right though — sometimes the simplest way really is the best way. Just smash it and move on with your life. 😂 Do you have a cooking hack that other people overcomplicate?
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This guy is clearly over everyone making cutting a bell pepper way more complicated than it needs to be. He’s out here like “I don’t get how one vegetable can mess you all up so much” while aggressively twisting the stem out and smashing the pepper flat like it personally offended him. The “I don’t wanna see rings” part took me out. Sir, some of us were just trying to make it look pretty. At the end of the day, he’s right though — sometimes the simplest way really is the best way. Just smash it and move on with your life. 😂 Do you have a cooking hack that other people overcomplicate?

End3of6Days9 (Helen) 🇺🇸

166,500 Aufrufe • vor 3 Monaten

It’s dinner time in the Skinner House!! And I want to share my recipe for my creamy cheesey chicken n chorizo pasta bake!! Honestly I made this up as I went along but I’m eating it with the family as I post this video and it tastes bloody amazing!! Let me know what you think and if you do wanna try making this absolute master piece all you will need is:- 4 x Chicken Breasts 1 x Spicy Chorizo Sausage 3 x Onions 2 x Garlics 2 x Peppers Oregano Salt & Black Pepper Double Cream Parmesan Cheese Mozzarella Cheese Cheddar Cheese Green Peas Penne Pasta Tomatoe Purree Wishing you all a wonderful Tuesday evening with your families. Sending love to you all and keep on going! Bosh❤️🇬🇧
2:20

It’s dinner time in the Skinner House!! And I want to share my recipe for my creamy cheesey chicken n chorizo pasta bake!! Honestly I made this up as I went along but I’m eating it with the family as I post this video and it tastes bloody amazing!! Let me know what you think and if you do wanna try making this absolute master piece all you will need is:- 4 x Chicken Breasts 1 x Spicy Chorizo Sausage 3 x Onions 2 x Garlics 2 x Peppers Oregano Salt & Black Pepper Double Cream Parmesan Cheese Mozzarella Cheese Cheddar Cheese Green Peas Penne Pasta Tomatoe Purree Wishing you all a wonderful Tuesday evening with your families. Sending love to you all and keep on going! Bosh❤️🇬🇧

Thomas Skinner ⚒

156,290 Aufrufe • vor 11 Monaten

🧅FRENCH ONION CHUCK ROAST This is one of those meals that will make you feel like a chef. I love chuck roast, and this French onion soup twist on it came out so good. Chuck roast is a relatively inexpensive piece of meat and the oven does all the work. This time, I added caramelized onions along with the meat. Then covering it in a dusting of shredded gruyere to give it that French onion soup vibe. SO GOOD. Eat it as is, with some mashed potato, rice, or in between some sourdough. Ingredients 2.5lbs chuck roast 3 yellow onions, thinly sliced 4 garlic cloves 1 tbsp butter 1 tbsp Worcestershire 1 tbsp balsamic vinegar 1 tbsp tomato paste 2 cups beef broth Salt & Pepper 1 tsp black pepper 1 tsp dried thyme 1 tbsp Dijon mustard 3-4oz finely shredded gruyere (or Swiss) Finely chopped parsley to top How to make it 1.First, season the chuck roast on all sides with salt & pepper. Set aside. make the caramelized onions in an oven safe dish. Add the butter & onions to a pan. Cook on low until translucent, stirring every few mins. This takes time, so just let it do its thing, & stir every 5 mins or so. Takes about 20-25 mins in total, but this step makes the entire dish. 3.When the onions look translucent, stir in the tomato paste, Worcestershire, balsamic, & thyme. Stir well. 4.Add the chuck between the onions. Add the bone broth and garlic, cover with a lid (covered is important!) and cook at 350F for 3 hours. I tend to do 1 hour plus 30 mins for each pound. So if its 2.5lbs, put it in for 3 hrs. 5.Pull the roast out & shred using two forks. Stir so the onions & broth coat the meat. Taste and adjust salt and acidity. Put back in the oven at 425F for 30-45 mins. 6.Remove, top with finely shredded cheese, put back in the oven to broil for 2 mins. 7.Finish with finely chopped parsley for color. 8.Serve is is, over mashed potatoes, cauliflower mash, regular rice (or kaizen lowcarb rice), or perfect as a sandwich in between toasted bread. If you make it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #goodmoodfood #keto #ketorecipes #healthyfoodshare
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🧅FRENCH ONION CHUCK ROAST This is one of those meals that will make you feel like a chef. I love chuck roast, and this French onion soup twist on it came out so good. Chuck roast is a relatively inexpensive piece of meat and the oven does all the work. This time, I added caramelized onions along with the meat. Then covering it in a dusting of shredded gruyere to give it that French onion soup vibe. SO GOOD. Eat it as is, with some mashed potato, rice, or in between some sourdough. Ingredients 2.5lbs chuck roast 3 yellow onions, thinly sliced 4 garlic cloves 1 tbsp butter 1 tbsp Worcestershire 1 tbsp balsamic vinegar 1 tbsp tomato paste 2 cups beef broth Salt & Pepper 1 tsp black pepper 1 tsp dried thyme 1 tbsp Dijon mustard 3-4oz finely shredded gruyere (or Swiss) Finely chopped parsley to top How to make it 1.First, season the chuck roast on all sides with salt & pepper. Set aside. make the caramelized onions in an oven safe dish. Add the butter & onions to a pan. Cook on low until translucent, stirring every few mins. This takes time, so just let it do its thing, & stir every 5 mins or so. Takes about 20-25 mins in total, but this step makes the entire dish. 3.When the onions look translucent, stir in the tomato paste, Worcestershire, balsamic, & thyme. Stir well. 4.Add the chuck between the onions. Add the bone broth and garlic, cover with a lid (covered is important!) and cook at 350F for 3 hours. I tend to do 1 hour plus 30 mins for each pound. So if its 2.5lbs, put it in for 3 hrs. 5.Pull the roast out & shred using two forks. Stir so the onions & broth coat the meat. Taste and adjust salt and acidity. Put back in the oven at 425F for 30-45 mins. 6.Remove, top with finely shredded cheese, put back in the oven to broil for 2 mins. 7.Finish with finely chopped parsley for color. 8.Serve is is, over mashed potatoes, cauliflower mash, regular rice (or kaizen lowcarb rice), or perfect as a sandwich in between toasted bread. If you make it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #goodmoodfood #keto #ketorecipes #healthyfoodshare

Shredhappens

192,903 Aufrufe • vor 1 Tag

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 4 Monaten