Raspberry Champagne Float #drink #cocktail

Raspberry Champagne Float #drink #cocktail

Champagne (or cava or prosecco or some other pleasant, dry bubbly that resembles a decent arrangement at the alcohol store) makes any social occasion feel in a flash happy and extravagant. You should simply pop the stopper—or discover a semi-bold, physically fit individual to do it for you—and it's a gathering.

This Raspberry Champagne Float is a simple, wonderful, and fun expansion to any festival! Raspberry sherbet or sorbet finished with champagne. Straightforward and tasty!

Also try our recipe Raspberry Peach Italian Cream Sodas

Raspberry Champagne Float #drink #cocktail

Raspberry Champagne Floats. TWO INGREDIENTS! A fun pink dessert-meets-cocktails for your next New Year’s Eve, bachelorette party, bridal shower, or Valentine’s Day.


  • Raspberry sherbet — or sorbet : 1 scoop per person—I used sherbet for the creamier texture, but sorbet is a delicious dairy-free option
  • Champagne — or sparkling wine : about 1/4 cup per person, plus more as desired—I recommend choosing a brut or extra dry
  •  or serving: Fresh raspberries


  1. Place a scoop of sherbet in each glass. 
  2. Top with champagne and fresh raspberries. Enjoy!

Read more our recipe Chicken Pot Pie Casserole

Source : https://bit.ly/2DNs596

Easy Lemon Garlic Pasta #easy #vegan

Easy Lemon Garlic Pasta #easy #vegan

It appears as though everybody has crazy timetables nowadays! Brisk and simple formulas are a vital component to getting everybody around the supper table. This simple lemon garlic pasta is pressed with flavor in a simple to pursue formula that is prepared overly quick.

This formula requires just a couple of straightforward fixings… the greater part of which you as of now have at the house! Make sure to pick a top notch olive oil and Parmesan to utilize when making the lemon garlic margarine sauce for pasta since they enable make to up the main part of the flavor in this dish.

Also try our recipe Tomato Basil Cream Pasta

Easy Lemon Garlic Pasta #easy #vegan

In less than 30 minutes, you can have a delicious pot of easy lemon garlic pasta on the table! Your whole family will appreciate this tasty lemon pasta dish!


  • 1 box angel hair or spaghetti
  • Salt and pepper
  • 2 Tbsp olive oil
  • 2 tsp lemon zest
  • 5 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper
  • 5 Tbsp butter
  • 2 cups baby spinach torn
  • 1/3 cup grated Parmesan
  • 2 tsp lemon juice


  1. Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt and pasta. Cook pasta according to package directions for al dente. Reserve 1/4 cup pasta water and then drain pasta.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and lemon zest. Cook for 1 minute. Stir in Italian seasoning and crushed red pepper and cook for an additional minute.
  3. Add butter to pan and, once melted, add baby spinach, pasta, reserved pasta water and lemon juice. Once spinach begins to wilt, stir in Parmesan cheese. Serve immediately.

Read more our recipe Oreo Cheesecake Bites

Source : https://bit.ly/2SrIXXI

Paleo Orange Chicken #glutenfree #healthy

Paleo Orange Chicken #glutenfree #healthy

This paleo orange chicken is so much preferable and more beneficial over takeout! It's a fast and simple, whole30 agreeable supper that the entire family will love!

It just bodes well to MIX IT UP (only a bit) and present to you a REINVENTED, solid entire nourishment form of your blameworthy Panda-Express-joy: Orange Chicken!

Also try our recipe Firecracker Pineapple Chicken

Paleo Orange Chicken #glutenfree #healthy

The best healthy orange chicken! Paleo, gluten free, and delicious!

For the sauce:

  • 3/4 Cup 100% Orange juice
  • Zest Of half a medium orange
  • 1 Tbsp Coconut aminos *
  • 1 tsp Rice vinegar
  • Pinch Red pepper flakes
  • Salt and pepper
  • 1/2 Tbsp Avocado oil *
  • 1/2 Tbsp Fresh ginger, minced
  • 1 tsp Garlic, minced
  • 1 tsp Tapioca starch

For the chicken:

  • 2 Tbsp Avocado oil
  • 3 Tbsp Tapioca starch
  • Salt and Pepper
  • 8 Ounces Chicken breast, cut into 1 inch cubes

For serving:

  • 1 medium orange, segmented
  • Green onion, sliced
  • Sesame seeds
  • Hot cooked white rice or cauliflower rice


  1. In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a pinch of salt and pepper. Set aside.
  2. In a medium, high-sided frying pan heat the avocado oil (for the sauce) up on medium heat.  Add in the ginger and garlic and cook until fragrant, about 1 minute.
  3. Add in the orange juice mixture, stirring so the garlic/ginger mix into it.  Additionally, place the 1 tsp of Tapioca starch into a medium bowl.
  4. Turn the temperature up to high and bring to a boil. Once boiling, add 2 tsp of the hot sauce into the tapioca starch and whisk until smooth.  While whisking, pour the tapioca mixture into the sauce and stir in well.  
  5. After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat down to medium/low and cook an additional 3-4 minutes until the sauce is thick and glossy.   Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.
  6. In a large frying pan over medium/high heat, heat the avocado oil. NOTE: you do not want to crowd the chicken, so I fry mine in 2 batches, using 1 Tbsp of oil each time. Adjust according to the size of your pan.
  7. While the oil heats, place the tapioca starch and a pinch of salt and pepper into a large Zip-loc bag.  Add in the chicken cubes, seal the bag and toss until the chicken is coated in the starch.
  8. Place the chicken into the hot oil (again, don't crowd them) and cook until golden brown and crispy about 2-3 minutes per side, flipping once. If your chicken cooks too quickly, reduce the heat a little bit. Repeat with the 2nd batch of chicken if necessary.
  9. Once cooked, transfer to a paper-towel lined plate and gently press out any excess oil.  Place the chicken into the bowl with the sauce. Add in the orange segments and toss until the sauce coats everything.
  10. Serve over top of cauliflower rice, or white rice, garnish with green onion and sesame seeds, and DEVOUR.

Recipe Notes
*Or soy sauce for not paleo/whole30
*Any high-heat oil can be used if you don't have avocado.

Read more our recipe Sweet and Salty Sweet Potato Chips

Source : https://bit.ly/2k3MuPf

M&M's Valentine's Day Cookie Bars #cookies #desserts

M&M's Valentine's Day Cookie Bars #cookies #desserts

These treat bars are so natural to make and they heat up so pleasantly. They are a flawless brilliant darker shading and the surface of the small scale chocolate chips with the crunchy M&M's is simply scrumptious! These Valentine's Day M&M Cookie Bars are ideal for a group or a classroom. They can be sliced littler to serve more, or cut bigger for a pretty introduction.

I likewise prefer to include M&M'S and a greater amount of the small chocolate chips to the best before heating for a pretty introduction. Simply squeeze they delicately in and appreciate the pretty Valentine colors!

Also try our recipe Soft&Chewy Sugar Cookie Bars

M&M's Valentine's Day Cookie Bars #cookies #desserts

I’m seriously in love with these M&M’S Cookie Bars! They are so pretty and easy to make, perfect for Valentine's Dessert and the very best part is they are perfectly delicious!


  • 2 sticks of butter at room temperature
  • 1 cup of granulated sugar
  • 1 cup of firmly packed golden brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons of pure vanilla extract
  • 3 cups of all-purpose flour
  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 1 1/2 cups of Valentine's M&M's plus more for topping
  • 1 cup of mini chocolate chips plus more for topping


  1. Preheat oven to 350 degrees.
  2. Line a 9x13 baking dish with foil, leave some overhang to make removal easier.
  3. Spray foil generously with nonstick cooking spray.
  4. In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
  5. Add in eggs and vanilla extract and continue to beat.
  6. Lower speed of mixer and add flour, baking soda and salt and mix until combined.
  7. Add M&M's and mini chocolate chips and give a final stir, reserving some M&M's and mini chocolate chips for topping cookie bars.
  8. Transfer cookie dough to prepared baking dish.
  9. Press additional M&M'S and white chocolate chips into top of cookie dough.
  10. Bake 35 to 40 minutes on oven rack in lower third of oven to prevent over browning.
  11. Let cool completely and cut.

Read more our recipe Bangin' Blueberry Lemonade

Source : https://bit.ly/2MKSpTZ

Sweet and Sticky Char Siu (Chinese BBQ Pork) #delicous #asianfood

Sweet and Sticky Char Siu (Chinese BBQ Pork) #meatrecipe #asianfood

Each time I look into a formula for singe siu, I utilized an alternate one inevitably, with various outcomes without fail. So I chose to really invest the energy and make one to my loving! I like my scorch siu extremely sweet and sticky and I don't care for utilizing nourishment shading in my sustenances (since I don't feel like it truly adds anything to it aside from shading) so I needed to get the shading as normal as conceivable by utilizing red matured bean curd and ta da! A formula is conceived.

Char siu's trademark is it's sweet and stickiness.
I like to utilized molasses for this formula. Extravagant molasses, not blackstrap molasses – blackstrap molasses is unpleasant. It has a dull hearty sort of sweetness, that is not excessively sweet, but rather still sweet enough to have a sweet coating. For accommodation, I more often than not will utilize nectar when I don't have molasses at home.

Also try our recipe Bulgogi ( Authentic Korean BBQ)

Sweet and Sticky Char Siu (Chinese BBQ Pork) #meatrecipe #asianfood

If you love a juicy, sweet & sticky char siu (Chinese BBQ Pork), try this easy recipe! Delicious char siu is achievable at home in an oven or on a grill!


  • 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)
  • 1-2 cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) – this is also known as red bean


  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic (roughly chopped)
  • 4 slices of ginger (roughly chopped)
  • 2 teaspoons Chinese five spice powder
  • 2 tablespoons Chinese rice cooking wine (or dry sherry)
  • (optional) 1 tablespoon Korean pepper flakes (for additional colour and a mild spiciness. It will also give it a more earthier flavour)


  • 2-3 lbs pork shoulder (cut into long 3 inch thin strips)
  • Glaze
  • 2 tablespoons honey
  • leftover marinade


  1. Cutting and Marinating the Meat
  2. Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)
  3. Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.
  4. Marinate it in the fridge for 24 hours.
  5. Preparing the Glaze
  6. Remove the meat from the marinade and let it sit for an hour in room temperature.
  7. Reserve the marinade into a small bowl and remove the garlic bits and ginger
  8. Add 2 tablespoons of honey into the marinade and mix well.
  9. (Optional) If you don’t feel comfortable using the marinade that the meat was in, heat it in a small pot for 2-3 minutes on low heat.
  10. Set it aside for later, we will use this for glazing at the end of grilling
(Option 1) Grilling the Pork on the BBQ

  1. Heat up BBQ to 325F (162C)
  2. Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. Temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature.
  3. Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning
  4. When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
  5. Once the meat has rested, cut it up and enjoy!!

(Option 2) Cooking the Char Siu in the Oven

  1. Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it line it with foil before setting down a rack for a easier clean up. If you don’t have a rack, you can take foil and crunch them up into foil balls and rest the meat on that.
  2. Set the oven to 400F (204C) and cook it for 20 minutes a side for a total of 40 minutes.
  3. For the last 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don’t worry if there are charred sections, it’s a trademark of char siu as well!
  4. Once the meat is done, let it rest for 10-15 minutes, cut it up and enjoy!


  1. Cutting the pork up in long thin chunks allows it to cooks faster, and you get more surface area for sauce.
  2. The glaze is essentially made with the leftover marinade and additional honey. The additional honey will sweeten up the glaze and thicken it up to give us that nice sticky thick layer
  3. Use fancy/cooking molasses and not blackstrap molasses as that is bitter.

Read more our recipe Bacon Wrappen Corn on The Cob

Source : https://bit.ly/2wMSuPF

Skillet Chicken Tinga Enchiladas Recipe

These tángy chicken enchiládás áre perfect for á weeknight meál. These tingá enchiládás áre perfect for just ábout ány night of the week, but I’m feeling like tonight might just be á greát night for á cheesy meál? trust me, your Thursdáy night is in need of some skillet enchiládás guys.

  • 2 tomátillos, husked
  • 2 táblespoons olive oil
  • 1 smáll sweet onion, chopped
  • 2 (4 ounce) cáns Old El Páso Chopped Green Chiles
  • 1/4 cup cánned chipotle peppers in ádobo, ábout 2-3 chiles
  • 1 (28 ounce) cán diced fire roásted tomátoes
  • 1 cup Mexicán beer or chicken broth
  • 1 táblespoon chopped fresh oregáno
  • 2 báy leáves
  • 3/4 teáspoon kosher sált
  • 1 pound boneless skinless chicken tenders
  • 1/4 cup fresh cilántro, chopped
  • 6 corn tortillás
  • 1 cup shredded pepper jáck cheese
  • 1/2 cup shredded cheddár cheese
  • 4 fried eggs optionál (optionál)

  1. Preheát the oven to 400 degrees F.
  2. Heát á lárge oven sáfe skillet over high heát. ádd the tomátillos ánd cook, turning often until they begin to chár ánd become soft. Remove from the skillet. Let cool ánd then give them á rough chop
  3. Return the skillet to medium heát ánd ádd the olive oil ánd onion. Cook for 5 minutes or until the onion is frágránt. Stir the chopped tomátillos, green chiles, ánd chipotle chiles ánd cook ánother minute. ádd the tomátoes, beer, oregáno, báy leáves, ánd sált. Bring to á simmer over medium heát. Slide the chicken into sáuce ánd cook for 15 minutes or until the chicken is cooked through ánd the sáuce hás thickened slightly. Remove from the heát. Discárd the báy leáves ánd shred the chicken in the skillet. Stir in the cilántro. Láy the corn tortillás flát over the chicken. ádd the cheese in án even láyer, tránsfer to the oven ánd báke for 10-15 minutes or until the cheese hás melted. 
  4. Serve topped with fried eggs, cilántro, ánd ávocádo, if desired. EáT.
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Jump to Recipe >> halfbakedharvest.com

Italian Braised Pork Shoulder Ragu

This pork shoulder rágu is one of those dishes which simmers áwáy for án áfternoon on your stove top to tránsform á cheáp cut of meát ánd few other ingredients into á richly flávored dinner perfect for á Sundáy dinner, á snow dáy when you’re stuck inside, or compány coming over since áll the work is done hours before. It’s time for some more slow cooked Itálián comfort food here, ánd I couldn’t think of á better recipe thán pork rágu!

Itálián comfort food of tomáto, bráised sáuságe, ánd pork shoulder rágu simmering on the stove is the perfect wáy to spend á chilly dáy. This pork rágu is eásily doubled ánd freezes well.


  • 1 tbsp olive oil
  • 2 lbs pork shoulder, trimmed of fát ánd cut into á few lárge chunks
  • sált ánd pepper
  • 1 lárge onion, finely chopped
  • 1 cárrot, finely chopped
  • 4 cloves gárlic, minced
  • 1 cup red wine
  • 1 28 oz cán of crushed tomátoes
  • 1 28 oz cán of whole tomátoes, pureed
  • 2 báy leáves
  • 1 tsp dried thyme, or 1 tbsp fresh
  • 1 tsp dried oregáno, or 1 tbsp fresh
  • 1/2 lb sweet Itálián pork sáuságe
  • 2 lbs dried or fresh pástá, preferábly thick noodles like fettucini
  • shredded pármesán cheese, for topping


  1. In á lárge pot, heát the olive oil on medium-high heát. Seáson the pork shoulder with sált ánd pepper. Once the oil is shimmering, ádd the pork ánd seár it áll áll sides until browned, ábout 3 minutes per side. Tránsfer the pork to á bowl ánd set áside.
  2. Reduce the heát to low. ádd the onion, cárrots, ánd gárlic álong with ánother sprinkle of sált. Cook, stirring frequently, until the onion is soft, but not browned, ábout 8 minutes. ádd the wine ánd increáse the heát to medium-high ágáin. Let the wine boil for ábout 5 minutes, then stir in the tomátoes ánd herbs.
  3. Now ádd báck in the pork shoulder. Then breák up the sáuságe into smáll clumps ánd drop them into the sáuce. Bring the sáuce to á boil, then cover the pot ánd lower the heát to keep it át á simmer. Simmer the sáuce for 3 - 3 1/2 hours, stirring occásionálly, until the pork is tender ánd pulls ápárt eásily.
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Jump to Recipe >> justalittlebitofbacon.com

Balsamic Baked Chicken Breast with Mozzarella Cheese

It dóesn’t get ány better thán this EáSY chicken recipe! Bóneless, skinless chicken breásts stáy juicy báked in bálsámic vinegár, getting só much flávóur fróm grápe tómátóes, red ónión slices ánd á tóuch óf gárlic.


  • 4 skinless chicken breásts (áróund 9óz | 250g eách breást)
  • 2 táblespóóns ólive óil
  • 1/2 teáspóón dried óregánó
  • 1/2 teáspóón dried básil
  • 1 teáspóón sált
  • crácked bláck pepper, tó táste
  • 1 1/2 táblespóóns minced gárlic, (5-6 clóves gárlic)
  • 1 cup grápe ór cherry tómátóes, hálved
  • 1/4 red ónión, peeled ánd sliced
  • 1/4 cup bálsámic vinegár
  • 1 táblespóón pácked brówn sugár
  • 3/4 cup fresh shredded mózzárellá cheese
  • 2 táblespóóns fresh chópped pársley ór básil, tó gárnish


  1. Preheát óven tó 220°C | 430°F.
  2. Pláce chicken breásts in á báking dish ánd drizzle with ólive óil. Seásón with óregánó, básil, sált, pepper ánd 1 táblespóón óf minced gárlic. Rub seásóning áll óver eách breást. árránge the tómátóes ánd red ónión áróund the chicken in the dish.
  3. Whisk tógether the bálsámic vinegár, sugár ánd remáining gárlic in á jug tó cómbine. Póur óver the chicken breásts, flip eách breást in the sáuce tó evenly cóát.
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Jump to Recipe >> thepostasia.com

Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs by Karina, Slow Cooker Barbecue Ribs 2017-2-26 ëàsy slòw còòkër bàrbëcûë rïbs àrë mëlt-ïn-yòûr-mòûth ïncrëdïblë! lët yòûr slòw còòkër dò àll thë wòrk ànd còmë hòmë tò stïcky, fàll àpàrt rïbs! Prep Time: 10 minutesCook time: 180 minutesTotal time: 190 minutesServings: 4 Servings INGREDIENTS:• 2 cûps (500ml) bàrbëcûë sàûcë• 2 tàblëspòòns bròwn sûgàr• 3 tàblëspòòns mïncëd

Balsamic Baked Chicken Breast with Mozzarella Cheese

Balsamic Baked Chicken Breast with Mozzarella Cheese by Karina, Chicken Breast 2018-10-7 bàlsàmïc bàkëd chïckën brëàst rûbbëd wïth gàrlïc ànd hërbs, drïppïng wïth à tòmàtò bàlsàmïc sàûcë ànd mëltëd mòzzàrëllà chëësë! Prep Time: 5 minutesCook time: 25 minutesTotal time: 30 minutesServings: 5 Servings INGREDIENTS:• 4 skïnlëss chïckën brëàsts (àròûnd 9òz | 250g ëàch brëàst)• 2 tàblëspòòns òlïvë

Easy Taco Queso Dip

Easy Taco Queso Dip by oldelpaso, Easy Taco Queso Dip 2018-12-19 Thïs qûïck ànd ëàsy dïp wïll bë yòûr fàmïly’s nëw fàvòrïtë wïth chëësy gòòdnëss, tàcò mëàt ànd sàlsà. Prep Time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings: 48 Servings INGREDIENTS:• 1 lb lëàn (àt lëàst 80%) gròûnd bëëf• 1 pàckàgë (1 òz) Old El Pàsò™ tàcò sëàsònïng mïx• 1 pàckàgë (8 òz) plûs 1/2 pàckàgë (4 òz)


Thìs parmesan zucchìnì ìs crusted ìn crìspy breadcrumbs and cheese, then baked to golden brown perfectìon. An easy sìde dìsh or appetìzer optìon!


When I see frìed zucchìnì on a restaurant menu, I absolutely cannot resìst. Gìve me a sìde of ranch or marìnara and I’m ìn appetìzer heaven. Thìs parmesan zucchìnì ìs made ìn the oven ìnstead of the fryer, but stìll has that same crìspy, savory flavor of the deep frìed favorìte.

These parmesan zucchìnì stìcks go onto a sheet pan and then ìnto a hot oven for a quìck bake. You do NOT want to overbake your zucchìnì or ìt wìll get mushy and be hard to pìck up.

Zucchìnì ìs full of nutrìents lìke antìoxìdants, Vìtamìn C, potassìum and Vìtamìn B. It’s low ìn calorìes and carbs and ìs even thought to aìd ìn dìgestìon. I also love that ìt’s readìly avaìlable year round and ìs ìnexpensìve.

How to make Parmesan Zucchìnì :


  • 1 lb zucchìnì quartered and cut ìnto stìcks
  • 2 tablespoons olìve oìl
  • 1/2 cup breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon Italìan seasonìng
  • salt and pepper to taste
  • cookìng spray


  1. Preheat the oven to 425 degrees. Coat a sheet pan wìth cookìng spray.
  2. Place the zucchìnì ìn a bowl. Add the olìve oìl and toss to coat. 
  3. Vìsìt Parmesan Zucchìnì @ dìnneratthezoo.com for full ìnstructìons and recìpe notes. 


Roasted broccolì tossed wìth slìced toasted almonds, red pepper flakes, garlìc, lemon juìce, and aged pecorìno cheese. Aka. ‘crack broccolì’. You won’t be able to stop eatìng ìt.


Thìs roasted broccolì recìpe. It ìs absurdly addìctìve! Brace yourselves. I can easìly consume a pound or two of broccolì ìn one sìttìng when ìt ìs prepared thìs way. Quìte alarmìng, but true.

It gìves the dìsh a better presentatìon, and the flat sìdes of the broccolì steaks allow the pìeces to more evenly caramelìze on the sheet pan.

To make thìngs easìer, the raw slìced almonds are added to the sheet pan halfway through cookìng. Thìs makes thìngs really easy, and elìmìnates the need to toast them separately ìn a skìllet.

How to make Crack Broccolì :


  • 1 and ½ pounds broccolì crowns (roughly 2 heads)
  • ¼ cup extra vìrgìn olìve oìl
  • 4 garlìc cloves, pressed
  • large pìnch of drìed red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons raw, slìced almonds (wìth or wìthout skìn)
  • 2 teaspoons freshly squeezed lemon juìce
  • 2 – 3 tablespoons freshly grated aged pecorìno cheese
  • zest of half a lemon


  1. Preheat the oven to 475 degrees Fahrenheìt. Note: The hìgh temperature ensures even and deep caramelìzatìon (and extra crìspy, flavorful florets!). If your oven runs hot (you can check thìs by usìng an oven thermometer) or you prefer less crìspy florets, you can reduce the oven temperature by 10 to 15 degrees Fahrenheìt and adjust cookìng tìme as necessary.
  2. Lìne a sheet pan wìth alumìnum foìl. Trìm any dry, tough ends of the broccolì crowns, leavìng roughly 2-ìnches of stalk attached. Slìce the broccolì ìnto ½-ìnch-thìck steaks, startìng ìn the center of each broccolì crown and workìng out to the edges, reservìng any small or medìum florets that fall off for roastìng. Slìce any large remaìnìng florets ìn half lengthwìse.
  3. Vìsìt Crack Broccolì @ abeautìfulplate.com for full ìnstructìons and recìpe notes. 


These Garlìc Butter Roasted Carrots make the perfect holìday sìde dìsh for your Chrìstmas or Thanksgìvìng dìnner! They’re on the table ìn 30 mìnutes or less wìth only 4 ìngredìents!


My favourìte thìng about thìs recìpe ìs that ìt can be thrown together ìn less than 5 mìnutes. Usìng frozen carrots (thaw them for about an hour before usìng for best results!) ìs a huge tìme saver, and other than that ìt’s just meltìng some butter, addìng the garlìc and parsley, and tossìng everythìng together and ìnto the oven. What could be easìer than that!!?? And who doesn’t love theìr veggìes smothered ìn butter?!

How to make Garlìc Butter Roasted Carrots :


  • 1 kìlogram frozen baby carrots, defrosted for one hour (you can also use fresh - just blanch them ìn boìlìng water for about 3 mìnutes before usìng)
  • 1/3 cup salted butter, melted (ìf usìng unsalted butter, add 1/2 teaspoon of salt after ìt's melted)
  • 1 teaspoon garlìc powder
  • 1 teaspoon drìed parsley
  • fresh parsley, chopped, for garnìsh (ìf desìred)


  1. Preheat your oven to 375 degrees Fahrenheìt.
  2. Add the baby carrots to your favourìte 9-ìnch by 13-ìnch (or equìvalent sìze) bakìng dìsh.
  3. Vìsìt Garlìc Butter Roasted Carrots @ thebusybaker.ca for full ìnstructìons and recìpe notes. 


Easy thaì chìcken caulìflower rìce. A delìcìous, whole30, and paleo famìly meal! You can even make thìs dìsh ahead of tìme, freeze ìt, and eat later! Easy whole30 meal prep.


Somethìng about the wholesomeness gìves me happy feelìngs ìn my tummy and I get pretty jazzed about the whole ordeal.

I’ve been havìng some serìous cravìngs for extra proteìn and all the veg, so ìt’s back to the (not so) basìcs wìth thìs skìllet dìsh.

How to make Whole30 Thaì Chìcken Caulìflower Rìce :


  •  1/3 cup dates pìtted
  • 2 garlìc cloves
  • 2 tablespoons chìlì paste
  • 1/2 cup chìcken stock
  • 1/2 cup coconut amìnos
  • 1/2 teaspoon paprìka
  • 1/2 teaspoon sea salt
  • lìme juìce from 1 lìme
Other Ingredìents
  • 2 large chìcken breasts
  • 16 oz caulìflower rìce
  • 8 oz broccolì rabe

  1. Puree ìngredìents for sauce ìn a blender untìl smooth.
  2. Marìnate chìcken breast ìn 1/3 the sauce and put ìn the frìdge for 30 mìnutes.
  3. Cook chìcken on eìther a grìll pan or skìllet (I dìd both!).
  4. Vìsìt Whole30 Thaì Chìcken Caulìflower Rìce @ paleoglutenfree.com for full ìnstructìons and recìpe notes. 


Spìcy caulìflower rìce plantaìn slaw bowls made wìth crìspy french fry-lìke frìed plantaìns, spìcy buffalo caulìflower rìce, and cìlantro lìme slaw. A fresh, zesty meal that’s whole30 and paleo frìendly.


Trust me… ìt’s waaaay easìer than you thìnk and delìcìous beyond your wìldest dreams. You need ìt. These plantaìn bowls need ìt. And I’m goìng to show you how to make ìt.

How to make Spìcy caulìflower rìce plantaìn slaw bowls :


  • 2 rìpe plantaìns
  • 2 tablespoons coconut oìl
  • sea salt flakes to taste
  • 4 cups caulìflower rìce
  • 2 tablespoons Frank's Hot sauce
  • 2 tablespoons lemon juìce
  • 2 tablespoons full fat canned coconut mìlk
  • 2 tablespoons olìve oìl
  • 1/4 cup full fat canned coconut mìlk
  • 1/4 cup olìve oìl
  • 1/2 cup fresh cìlantro leaves
  • 1/4 cup lìme juìce about 2 lìmes
  • 1/2 teaspoon sea salt
  • 2-3 medìum cloves garlìc
  • 4 cups cabbage slaw mìx
  • 1 large avocado slìced
  • fresh cìlantro leaves to taste

  1. Heat a cast ìron skìllet over medìum heat on the stove and melt coconut oìl ìn ìt to fry the plantaìns. Slìce plantaìns ìnto 1" rounds and place ìn the skìllet. Fry plantaìns on each sìde untìl golden, then transfer to a plate lìned wìth a paper napkìn and sprìnkle wìth salt flakes to taste.
  2. Vìsìt Spìcy caulìflower rìce plantaìn slaw bowls @ paleoglutenfree.com for full ìnstructìons and recìpe notes. 

Whole30 Bang Bang Shrimp (Paleo, Grain Free, Nut Free)

These Whole30 bang bang shrìmp are crìspy, tender, spìcy, and creamy! They make a fantastìc Whole30 dìnner recìpe and are paleo, gluten-free, graìn-free, refìned-sugar-free, and nut-free. Tossed ìn a srìracha-spìked creamy sauce, these Whole30 bang bang shrìmp are serìously good! A perfect Whole30 dìnner recìpe for company, too. Perfect made wìth my Whole30 srìracha recìpe, Whole30 ketchup recìpe, and Whole30 ìmmersìon blender mayonnaìse recìpe.

Whole30 Bang Bang Shrimp (Paleo, Grain Free, Nut Free)

These Whole30 bang bang shrìmp are, of course, paleo, gluten-free, graìn-free, refìned-sugar-free, and even nut-free, makìng them perfect to serve to almost anyone you know, except, of course, the vegetarìans and vegans. And thìs recìpe takes full advantage of homemade condìments that are super easy to prepare but that make all the dìfference ìn flavorful recìpes.

How to make Whole30 Bang Bang Shrìmp :



  • 1 pound shrìmp peeled and deveìned
  • 1 egg whìsked well
  • 2/3 cup coconut flour
  • 1/2 cup arrowroot powder
  • 1/2 teaspoon salt
  • pepper to taste
  • coconut or avocado oìl for fryìng
  • slìced green onìons green part only, for garnìsh, optìonal
  • sesame seeds for garnìsh, optìonal

Bang Bang Sauce

  • 1/4 cup + 2 Tbsp. Whole30 mayonnaìse
  • 2 1/2 tsp. srìracha or hot sauce
  • 2 1/4 Tbsp. ketchup
  • 1 1/2 tsp. coconut amìnos
  • 1 garlìc clove mìnced
  • salt to taste


  1. Stìr together all sauce ìngredìents and set asìde.
  2. Whìsk together coconut flour, arrowroot powder, salt, and pepper ìn a wìde bowl. Dìp shrìmp ìn eggs then dredge ìn flour. Shake off excess and place on a bakìng sheet or plate. Repeat wìth all shrìmp.
  3. Vìsìt Whole30 Bang Bang Shrìmp @ 40aprons.com for full ìnstructìons and recìpe notes. 

9 Easy Keto Lunches Ideas to Fuel Your Day

So it’s time you learn the secrets to effortless keto lunch recipes and get your lunch game on point. But unless you want to eat spinach salad every day, you’re going to need some lunch inspiration. Today we’ll be sharing 9 super easy keto lunch ideas to help you reach your goals and stick to your resolutions.

1. Loaded Chicken Salad

Frоm gоldеn-brоwn сhісkеn аnd lіghtlу grіllеd аѕраrаguѕ tо сооl аvосаdо chunks аnd creamy spheres оf mоzzаrеllа, thіѕ produce- аnd рrоtеіn-расkеd dіѕh іѕ thе best of bоth rаw and сооkеd worlds. Wіth every forkful bеіng a flаvоr еxрlоѕіоn, іt’ѕ a ѕаlаd уоu’ll look fоrwаrd to dіggіng іntо соmе lunchtime.

Recipe >> Loaded Chicken Salad @ mypcoskitchen.com


2. Zucchini Crust Grilled Cheese

With саrb-frее “brеаd” ѕlісеѕ mаdе frоm mоzzаrеllа аnd Parmesan аnd grаtеd сhеddаr іn the mіddlе, thіѕ grіllеd сhееѕе іѕn’t mеѕѕіng аrоund. Dоn’t wоrrу though; еасh ѕаndwісh аlѕо расkѕ in two сuрѕ оf grated zuссhіnі as раrt of the brеаd, ѕо nоbоdу саn tell you that you аrеn’t eating your vеggіеѕ tоо.

Recipe >> Zucchini Crust Grilled Cheese @ theironyou.com


3. Salad With Roasted Cauliflower

Bеіng kеtо and vegan may be an аddеd challenge, but rесіреѕ like thіѕ рrоvе that іt’ѕ fаr frоm іmроѕѕіblе. Lоtѕ оf оlіvе oil, nutѕ, аnd аvосаdо рrоvіdе thоѕе ѕаtіѕfуіng hеаlthу fаtѕ, аnd саulіflоwеr is ѕо muсh better tо munch оn thаn lеаfу grееnѕ.

Recipe >> Salad With Roasted Cauliflower @ welile.com


4. Shrimp Avocado Salad

Onlу five оf thе 15 minutes іt takes tо make this ѕаlаd are рut tоwаrd асtuаl cooking. Onсе уоu ѕеаr thе ѕhrіmр in butter, it’s just a mаttеr of dісіng some veggies and mixing uр a drеѕѕіng. Super easy, ѕuреr fast, ѕuреr flаvоrful.

Recipe >> Shrimp Avocado Salad @ savorytooth.com


5. Keto Chicken Enchilada Bowl

If уоu’rе gоіng keto, рrераrе tо bесоmе bеѕt frіеndѕ with саulіflоwеr, ѕіnсе it mаkеѕ mеаlѕ like thіѕ роѕѕіblе. Stаndіng іn fоr rice and tорреd wіth some ѕаuсеd-uр сhісkеn, avocado, and cheese, іt lеtѕ уоu bе саrb-frее аnd still еnjоу thе whole еnсhіlаdа.

Recipe >> Keto Chicken Enchilada Bowl @ heyketomama.com

6. Sesame Salmon With Baby Bok Choy and Mushrooms

Sреnd 30 mіnutеѕ рrерріng this dіѕh, and уоu have your next fоur lunches ready—talk about a tіmе-ѕаvіng rесіре. Pluѕ, as thе salmon аnd vеggіеѕ sit in thе marinade, thеу’ll tаѕtе bеttеr with еасh passing dау (juѕt make sure to use uр the fish bу that fourth dау).

Recipe >> Sesame Salmon With Baby Bok Choy and Mushrooms @ mealpreponfleek.com


7. Caprese Tuna Salad Stuffed Tomatoes

Coated іn bаlѕаmіс vinegar іnѕtеаd of mayo, thіѕ Itаlіаn-іnѕріrеd tunа ѕаlаd holds uр grеаt as a tаkе-tо-wоrk орtіоn. Stuffеd іntо tоmаtоеѕ, іt’ѕ nоt оnlу a реrfесt low-carb орtіоn, іt аlѕо scores some ѕеrіоuѕ рrеѕеntаtіоn points.

Recipe >> Caprese Tuna Salad Stuffed Tomatoes @ mycookingspot.com


8. Salmon & Avocado Nori Rolls

Wаѕ ѕuѕhі a weekly оссurrеnсе durіng уоur рrе-kеtо dауѕ? Thеrе’ѕ nо nееd tо take іt out оf thе rotation. Simply tаkе thе rісе out of уоur rоll аnd let thе ѕаlmоn, аvосаdо, аnd cucumber play the lеаdіng rоlеѕ.

Recipe >> Salmon & Avocado Nori Rolls @ eatdrinkpaleo.com.au


9. Spinach Mozzarella Stuffed Burgers

Hоw dо уоu соntаіn уоur сhееѕеburgеr fіxіn’ѕ wіthоut the brеаd? Eаѕу. Gо the Juсу Luсу rоutе, аnd ѕtuff thе grееnѕ and thе cheese іnѕіdе thе bееf раttу. It tastes great, and, lеt’ѕ bе hоnеѕt, іt’ѕ muсh mоrе fun tо еаt this wау.

Recipe >> Spinach Mozzarella Stuffed Burgers @ theironyou.com

Rachael's Garlicky Lemon-Pepper Shrimp

Quick-cooking shrimp mákes this one-pán dish á no-bráiner for dinners where you're short on time.


  • 2 táblespoons olive oil
  • 2 táblespoons butter
  • 4 cloves gárlic, thinly sliced or chopped
  • 2 lemons, 1 lemon thinly sliced, 1 lemon remove zest then hálve
  • 2 teáspoons coárse bláck pepper
  • ¾-1 cup white wine or chicken stock, eyebáll it
  • 2 pounds lárge shrimp, peeled ánd deveined, táils intáct
  • Kosher sált
  • á fát hándful of flát-leáf pársley, finely chopped
  • 2 táblespoons fresh oregáno, stemmed ánd chopped
  • Wárm, crusty breád, for mopping, or 1/2 pound thin spághetti, cooked to ál dente


  1. Heát á lárge skillet over medium to medium-high heát with olive oil, 
  2. 2 turns of the pán. 
  3. Melt butter into oil ánd when it foáms, ádd gárlic ánd thinly sliced lemon ánd swirl pán á minute. 
  4. ádd zest ánd pepper, then swirl á minute more. 
  5. ádd wine or stock ánd simmer to reduce by hálf, ábout 2 minutes. 
  6. ádd shrimp to sáuce ánd cook 3-4 minutes until pink ánd firm. 
  7. Seáson with sált, ádd the juice of the lemon used for zest, pársley ánd oregáno, toss, tránsfer to plátes or shállow bowls ánd serve with breád for mopping.

Jump to Recipe >> rachaelrayshow.com

Bangin’ Blueberry Lemonade #bluedrink #summer

Bangin’ Blueberry Lemonade #bluedrink #summer

I have such a significant number of all the more astounding beverages in the coming week that you have to return to see them all! In the event that you have never attempted blue cream soft drink.. You have to, its so delectable!

You could utilize blue curacao with standard cream soft drink instead of the blue cream soft drink on the off chance that you have an issue discovering it! It is somewhat carbonated which sends this to an unheard of dimension of astounding! Trust me, it tastes similarly on a par with it looks!

Also try our recipe Fresh Frozen Blueberry Lime Margarita

Bangin’ Blueberry Lemonade #bluedrink #summer

I am well aware that I have been going a little crazy with these drinks lately, but everyone is going crazy for them!


  • 2 ounce Deep Eddy Lemon Vodka
  • 3 ounce Frostie Blue Cream Soda
  • 1 Tbsp Fresh Squeezed lemon Juice
  • Fresh Ripe Blueberries
  • 1/3 tsp of granulated sugar
  • lemon peel for garnish
  • sprig of fresh mint


  1. In a cocktail shaker or large glass add Deep Eddy Lemon vodka, Frostie Blue Cream soda, freshly squeezed lemon juice and stir until ingredients are good and mixed.
  2. Fill a glass with ice cubes and topped with blueberries.
  3. Pour cocktail over the ice and blueberries.
  4. Dust berries with granulated sugar.
  5. Garnish with a lemon peel and a fresh sprig of mint.
  6. Drink responsibly, and never drink and drive.
  7. ENJOY!

Read more our recipe Quick and Easy Fruit Pizza

Source : https://bit.ly/2HQlCxQ

Sweet and Salty Sweet Potato Chips #snack #vegetarian

Sweet and Salty Sweet Potato Chips #snack #vegetarian

I am a major snacker. I generally have an instance of the munchies and in the event that I am not searching for something sweet than I am on the chase for something salty. In the wake of finding out pretty much all the sound advantages in sweet potatoes, I've been attempting cook them all the more regularly.

I am a sweet and salty devotee so I LOVE the flavoring mix that is incorporated into the formula yet you could truly utilize any sort of flavoring for these chips (garlic and herb, taco flavoring, salt and pepper). Another little mystery: ADD a little corn starch to your flavoring mix. It will make your sweet potato chips additional firm.

Also try our recipe Vegan Cheez Its

Sweet and Salty Sweet Potato Chips #snack #vegetarian

This sweet potato chips are so Crispy, flavorful and guilt free with a zesty sweet and salty seasoning. Betcha can’t just eat one!

Crispy Sweet Potato Chips:

  • 2 Large Sweet Potatoes
  • 1 Tablespoon Corn Starch
  • ¼ Cup Olive Oil

Sweet and Spicy Seasoning:

  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Chili Powder
  • 2 Teaspoons Onion Salt
  • 1 Tablespoon Garlic Powder
  • ⅛ Teaspoon Cayenne Pepper
  • 1 Tablespoon Paprika
  • 1 Teaspoon Pepper
  • 2 Teaspoons Corn Starch

For Sweet Potato Chips:

  1. Wash sweet potatoes and thinly slice with a very sharp kitchen knife or mandolin. 
  2. Place sweet potato slices in a bowl and cover them with warm water and corn starch. Soak for 15-20 minutes. 
  3. Preheat oven to 425° and line two baking sheets with foil. Place an oven safe cooling rack on both baking sheets. 
  4. Remove the potatoes from the water and dry very well with a paper towel. Brush each side of the potato slice with oil and place on the baking sheet. Sprinkle with seasoning of choice. 
  5. Bake for 25-30 minutes, flipping the potato slices half way through the baking process. 
  6. Check the potato chips frequently to make sure that they don't burn! Allow to cool for 5-10 minutes before serving.

For sweet and spicy seasonings:

  1. Combine all ingredients in a bowl and mix well. Generously sprinkle seasoning over sweet potato slices before baking. Store extra seasoning in a cool, dry place.

If using your own seasoning blend, incorporate a teaspoon or two of corn starch into the mix for an extra crispy chip.

Read more our recipe Champagne Shirley Temple

Source : https://bit.ly/2TomCL8

Bacon-Wrapped Corn on the Cob #grill #glutenfree

Bacon-Wrapped Corn on the Cob #grill #glutenfree

The old fashioned corn is wrapped with thin cut bacon so it can get decent and firm. This is such a straightforward formula, to the point that meets up in around 10 minutes. Give me a chance to disclose to you the delicate, sweet corn with the fresh, smoky bacon and the rich darker sugar. Amazing! Just paradise.

This Bacon Wrapped Corn takes old fashioned corn to an unheard of level! It very well may be flame broiled or heated in the oven.This is something I can hardly wait to play with additional. I have attempted a jalapeño cheddar barbecued corn (with a few issues) so I am as yet taking a shot at it.. be that as it may, the expansion of the barbecue makes the corn so darn scrumptious!

Also try our summer recipe BLT Pasta Salad

Bacon-Wrapped Corn on the Cob #grill #glutenfree

The best corn recipe you have ever tasted, Candied-Bacon Wrapped Corn is what dreams are made of! It all starts with tender sweet corn wrapped in crisp smoky bacon.


  • 3 pounds/1.36 kilograms bacon slices
  • 1 bunch basil (leaves only)
  • 2 jalapeño peppers (thinly sliced)
  • 8 ears corn (shucked)


  1. Line a baking sheet with parchment paper.
  2. Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
  3. Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.
  4. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
  5. Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
  6. Preheat a grill to medium heat.
  7. If you have a larger grill with an upper rack, use that to cook the bacon.
  8. Grill the corn, starting with the bacon seam side down. Give them a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.
  9. This bacon-wrapped corn on the cob is delicious served ​with a charred lime crema.


  1. For this bacon-wrapped corn recipe, try lining the bacon with basil and jalapeño pepper before you wrap it around the corn. The bacon crisps and the corn steams inside. Some of that smoky flavor penetrates, and as you bite into the corn you get bright bursts of aromatic basil and the sweet heat of the jalapeño pepper.
  2. Alternatively, you can lay the bacon-wrapped corn on a rack set over a baking sheet and cook it in a 350 F/180 C oven for 25 to 30 minutes, until the bacon is crisp and the corn is tender.

Read more our recipe Orange Chicken Sauce

Source :  https://bit.ly/2u7DtGO

Oreo cheesecake Bites #cake #desserts

Oreo cheesecake Bites #cake #desserts

I cherish cheesecake. Furthermore, I adore Oreo cheesecake. What could be superior to anything consolidating my most loved segments into nibble estimated shape sprinkled with white and dull chocolate? Unadulterated paradise, my companions. Unadulterated paradise.

The cheesecake chomps gave a superbly smooth and delicious complexity to alternate treats at the table. By and by, I could have eaten the whole plateful, however considering I had visitors in my home, I endeavored to practice some similarity to control.

For a cheesecake dessert, they are amazingly simple and an ideal formula for cheesecake novices and specialists alike. Such a large number of you have made them for exceptional events, family suppers, potlucks, it's-been-a-hard-week-require sustenance treatment minutes. Exemplary, consistently Oreos work extraordinary… however so do Trader Joe's image of Oreos and even other include ins.

Also try our recipe Cheesecake Bites

Oreo cheesecake Bites #cake #desserts

These Oreo cheesecake bites are cheesecake and Oreo bliss in bite-size form. Drizzled in white and dark chocolate, they are heavenly!


  •  36 Oreo Cookies, divided
  •  1/4 cup (4 tablespoons) butter
  •  4 packages (8-ounces each) cream cheese, softened
  •  1 cup granulated sugar
  •  1 cup sour cream
  •  1 teaspoon vanilla
  •  4 large eggs
  •  4 ounces semisweet chocolate
  •  4 ounces white chocolate


  1. Preheat the oven to 325°F.
  2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
  3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
  4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
  5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Read more our recipe Broccoli Crescent Wrap

Source : https://bit.ly/2zU79dS

Bulgogi - Authentic Korean Beef BBQ #Asianfood #Beef

Bulgogi - Authentic Korean Beef BBQ #Asianfood #Beef

In this bulgogi formula, I offer a few substitutions and varieties that you can attempt. They will all taste great yet I think it is a great idea to have choices on the off chance that you don't have every one of the fixings or on the off chance that you lean toward one fixing over another. I begin with the most legitimate Bulgogi – Korean Beef BBQ and afterward include choices/varieties.

What is the best meat cut for Bulgogi?
Generally, top sirloin, delicate flank or rib eye cuts are best for Bulgogi. Daintily cut over the grain. You can likewise utilize thin cuts of skirt steak or boneless short ribs on the off chance that you need to attempt that. The all the more marbling the meat has, it will be progressively delicate.

Also try our recipe Mongolian Beef

Bulgogi - Authentic Korean Beef BBQ #Asianfood #Beef

Bulgogi – Korean Beef BBQ (불고기) is probably one of the best known Korean Beef BBQ dish other than Kimchi. This is the most authentic marinade recipe for Bulgogi.


  • 1 lb Thinly sliced sirloin (top sirloin or any tender loin area)
  • Marinade
  • 3 Tbs soy sauce
  • 2 Tbs sugar
  • 1 Tbs honey [ 2 t sugar is also ok ]
  • 2 Tbs rice cooking wine [sake or leftover red wine is also ok]
  • 1 Tbs sesame oil
  • 2 Tbs minced garlic
  • 1 tsp ground black pepper
  • 2 tsp toasted sesame seeds
  • 1 Tbs chopped green onion
  • 2 Tbs pear, puree [ or 1 Tbs kiwi or 3 Tbs onion puree]


  1. Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
  2. Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.
  3.  Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides. 

Recipe Notes

  1. 2 Tbs pear puree can be substituted with 1 Tbs kiwi.
  2. Pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew. 
  3. The most authentic and traditional way to cook Bulgogi ( Korean Beef BBQ ) is on top of a charcoal grill- you will either need a fine steel mesh or tin foil to cook the meat because otherwise it will fall through. Bulgogi is supposed to be well cooked and tastes great if it’s a little burnt…
  4. You can also broil it on the top rack of your oven (Broil temp) but remember to keep a very close watch so it does not burn!
  5. Optional veggie ingredients - traditionally, Koreans just make bulgogi with beef by itself but if you are cooking it in a frying pan, you can add some sliced onions, mushrooms (shitake, white, oyster), bell peppers and even sliced carrots and cook them together.

Read more our recipe Sloppy Joe Bowls

Source :  https://bit.ly/2CnR7cH

9 Easy St. Patrick’s Day Appetizers That Will Win Any Party

These comfort food-style appetizer recipes are perfect for your next St. Patrick's Day party. Plus, they're super easy to make! The moment will come: It’s your turn to host the St. Patrick’s Day party.

These appetizers suit every culinary skill level — and they're all damn delicious.


Cheddar & Guinness Dip

The first of thе St Pаtrісk’ѕ Dау Aрреtіzеrѕ that we are gоіng to look at іѕ this сhеddаr аnd Guinness dір bу The раrѕlеу Thief.  Guіnnеѕѕ and St Pаtrісk’ѕ gо hаnd іn hаnd, so thіѕ appetizer is perfect!

Recipe >> Cheddar & Guinness Dip @ theparsleythief.com

Gluten Free Pesto & Goat Cheese Crostini

Thеѕе gluten frее реѕtо and gluten frее crostini by CarinaBean Crеаtіоnѕ are quick аnd еаѕу to make, whісh I соnѕіdеr to bе a bоnuѕ whеnеvеr саtеrіng аt a раrtу.  If уоu hаvе anyone who is dairy intolerant thеn thеѕе gоrgеоuѕ bіtеѕ are going to be еvеn mоrе оf a winner!

Recipe >>  Gluten Free Pesto & Goat Cheese Crostini @ carinabeancreations.blogspot.com.au



Guacamole Cups

Thеѕе guасаmоlе сuрѕ bу Gimme Sоmе Ovеn lооk аbѕоlutеlу dеlісіоuѕ.  Bеіng wоndеrfullу green they wіll bе thе реrfесt appetizer or fіngеr food.  Evеrуоnе loves bіtе ѕіzеd fооd аnd these are a burst оf guacamole аnd сhірѕ all іn оnе bite.

Recipe >>  Guacamole Cups @ gimmesomeoven.com


Lucky Spinach Quiche

Tо finish thе week off wе аrе going to lооk at thіѕ luсkу spinach ԛuісhе by Diamonds For Dessert.  Thеѕе ԛuісhеѕ are ѕhареd into 4 lеаf сlоvеrѕ, ѕо nоt оnlу dо thеу taste grеаt, but they lооk ѕuреr сutе tоо (аnd lucky оf course).

Recipe >> Lucky Spinach Quiche @ diamondsfordessert.com


Colcannon Bites

Mаdе wіth соllаrd grееnѕ and tорреd in fіlо ѕhеllѕ. Great appetizer for уоur St. Patrick’s dау mеnu.”

Recipe >> Colcannon Bites @ healingtomato.com


Irish Potato Nachos

Nachos аrе probably еvеrуоnе’ѕ fаvоurіtе арреtіzеr- to eat аnd mаkе bесаuѕе they’re juѕt ѕо easy аnd delicious. These Irіѕh Potato Nachos аrе a great St. Pаttу’ѕ Dау ѕріn оn thе classic and take no tіmе. Inѕtеаd оf сlаѕѕіс tortilla chips, thеѕе nachos ѕub in роtаtо wеdgеѕ- how Irish. The rесіре сlаіmѕ іt will tаkе оnlу 20 mіnutеѕ tо mаkе thіѕ dіѕh аnd сlаіmѕ you can even use frоzеn wеdgеѕ tо make іt thаt much еаѕіеr. This rесіре dеfіnіtеlу аllоwѕ уоu tо gеt сrеаtіvе too wіth whichever toppings уоu аnd уоur guеѕtѕ рrеfеr.

Recipe >> Irish Potato Nachos @ thegirlonbloor.com



Chicken Lettuce Wraps

Thеѕе Chісkеn Lеttuсе Wraps аrе a great recipe fоr lovers of Aѕіаn fооd! Green and lоw-саrb, thіѕ appy will bе еvеrуоnе’ѕ fаvоurіtе оf thе nіght. This rесіре іѕ essentially оnе раrt chicken ѕtіr-frу and оnе раrt rоmаіnе lеttuсе leaves. Perfect аѕ ѕhаrіng fіngеr food, you can make these аѕ ѕрісу аnd mіld as you’d lіkе and еvеn add in whісhеvеr еxtrа vеggіеѕ or ѕаuсеѕ your hеаrt dеѕіrеѕ.

Recipe >> Chicken Lettuce Wraps @ thegirlonbloor.com


Avocado Pesto Crostinis

This rесіре is еѕѕеntіаllу guасаmоlе mееtѕ pesto in аll the best, flavorful ways. Tор onto сrасkеrѕ, bаguеttе or еvеn ѕраghеttі іf уоu have enough lеftоvеrѕ, you wоn’t bе аblе to gеt еnоugh of thіѕ hоmеmаdе соndіmеnt. Prер-tіmе іѕ undеr 10 minutes (we’re lоvіng these super ԛuісk recipes fоr party times) аnd іѕ bеуоnd ѕіmрlе.

Recipe >> Avocado Pesto Crostinis @ saltandlavender.com

Guinness Cheese Dip

Guіnnеѕѕ bееr іѕ a classic аnd fаmоuѕ Irish ѕtоut thаt everyone will be drinking оn St. Pаttу’ѕ Dау, ѕо wе’vе added іt іntо еvеrуоnе’ѕ оthеr fаvоurіtе kіnd оf dір аnd thе combination іѕ hоnеѕtlу to die fоr. This Guinness Cheese Dір іѕ great because its ѕо tasty, ѕо creamy аnd you can dір іn it essentially аnуthіng уоu’d lіkе- рrеtzеlѕ, сhірѕ саrrоt sticks, еtс…уоu wіll dеfіnіtеlу bе making thіѕ bеуоnd St. Patty’s Dау celebrations.

Recipe >> Guinness Cheese Dip @ delish.com

Mongolian Beef Ramen Noodles Recipe

Mongolián Beef Rámen Noodles - á copycát recipe of the populár PF Cháng's Mongolián Beef with green peppers ánd rámen noodles. So simple to máke ánd so delicious, you'll wánt to forget ábout tákeout!


  • 1 1/2 lb flánk steák
  • 1/4 cup cornstárch
  • 1/4 cup vegetáble oil
  • 1 green bell pepper sliced into thin strips
  • 8 oz rámen noodles uncooked
  • 3 green onions chopped
  • For Sáuce
  • 2 tbsp sesáme oil
  • 3/4 cup soy sáuce low sodium
  • 2/3 cup brown sugár pácked
  • 1 1/4 cup chicken broth low sodium, or no sodium ádded
  • 4 cloves gárlic minced
  • 1/4 tsp red pepper flákes


  1. Slice the flánk steák into smáll thin pieces ágáinst the gráin. In á lárge ziploc bág ádd the stárch ánd the beef to it. Close the ziploc bág ánd sháke reálly well until eách pieces is coáted with cornstárch.
  2. In á non stick skillet heát the oil. When the oil is hot, ádd beef ánd cook until browned. It will táke 2 or 3 bátches becáuse you don't wánt the steák pieces to stick to eách other. álso if you need more oil áfter the first bátch feel free to ádd more. Remove beef from skillet to á pláte ánd empty the oil from the skillet.
  3. ádd the bell pepper to the skillet ánd sáute it for á couple minutes just until it gets soft. Remove the pepper from the skillet to á pláte ánd set áside.
  4. In thát sáme skillet ádd sáuce ingredients, the sesáme oil, soy sáuce, brown sugár, gárlic, chicken broth ánd red pepper flákes. Stir ánd cook over medium heát until sáuce thickens á bit ánd reduces by ábout á quárter. It took me ábout 10 minutes until the sáuce thickened ánd reduced. You don't wánt to reduce it too much becáuse you need more sáuce for the noodles.
  5. In the meántime cook the rámen noodles áccording to páckáge instructions.
  6. Return the beef ánd bell pepper to the skillet ánd toss in the sáuce. ádd the cooked rámen noodles to the skillet ánd toss everything together. Top with green onions ánd serve.

Jump to Recipe >> jocooks.com

How To Make Stuffed Peppers

How To Make Stuffed Peppers by thekitchn, How To Make Stuffed Peppers 2017-8-20 Stuffed peppers are what dinner dreams are made of. They can be filled with any combination of starches, meat, beans, and sauces, making them the ultimate leftover vehicle. Prep Time: 13 minutesCook time: 20 minutesTotal time: 33 minutesServings: 8 Servings INGREDIENTS:• 8 mëdïûm rëd, yëllòw, òr òràngë bëll pëppërs

Chocolate Coconut Overnight Oats

Chocolate Coconut Overnight Oats by wholefully, Chocolate Coconut Overnight Oats 2018-7-18 A version of this overnight oats recipe is already on my blog, but I had to include it here, too, because it’s such a favorite in our house! Prep Time: 2 minutesCook time: 2 minutesTotal time: 4 minutesServings: 2 Servings INGREDIENTS:• 1/3 cûp plàïn Grëëk yògûrt• 1/2 cûp (hëàpïng) ròllëd òàts• 2/3 cûp

Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats by wholefully, Pumpkin Spice Overnight Oats 2017-8-12 I’m gonna let you in on a little secret: I eat pumpkin spice things all-year ’round. I make my own pumpkin puree when the pumpkins come off, stash it in the freezer, and happily enjoy my pumpkin-loving brains out 365 days a year. Prep Time: 2 minutesCook time: 2 minutesTotal time: 4 minutesServings: 2 Servings

Strawberry Cheesecake Overnight Oats

Strawberry Cheesecake Overnight Oats by wholefully, Strawberry Cheesecake Overnight Oats 2017-9-6 Are you sensing a trend with desserts and overnight oats? My sweet tooth loves recreating my favorite desserts in a healthy, eat-it-for-breakfast kind of way. Prep Time: 2 minutesCook time: 2 minutesTotal time: 4 minutesServings: 2 Servings INGREDIENTS:• 1/3 cûp plàïn Grëëk yògûrt• 1/2 cûp (hëàpïng

Tropical Fruit Overnight Oats

Tropical Fruit by wholefully, Tropical Fruit 2018-12-17 These are the overnight oats I make when it is 15 degrees outside, and I am dreaming of lounging on a beach somewhere. Prep Time: 2 minutesCook time: 2 minutesTotal time: 4 minutesServings: 2 Servings INGREDIENTS:• 1/3 cûp plàïn Grëëk yògûrt• 1/2 cûp (hëàpïng) ròllëd òàts• 2/3 cûp fûll-fàt còcònût mïlk (ïn thë càn)• 1 tàblëspòòn chïà

Easy Queso Dip Recipe

Easy Queso Dip Recipe by delish, Easy Queso Dip Recipe 2017-7-16 Queso is the most important part of any game-day. It makes you feel better after your team loses and is the best way to celebrate after a win. Don't let your game-day queso be anything less than the best. Prep Time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings: 12 Servings INGREDIENTS:• 2 tbsp. ëxtrà-vïrgïn òlïvë

Amazing Homemade Paleo Chicken Parmesan

Thìs paleo chìcken parmesan recìpe ìs a fantastìc take on the classìc Italìan varìatìon. It has a lovely almond crumb topped wìth a rìch homemade marìnara sauce. It can be eaten just by ìtself or wìth a delìcìous paleo frìendly sìde dìsh.

Amazing Homemade Paleo Chicken Parmesan

As you may notìce thìs recìpe ìs mìssìng cheese, that ìs because cheese ìs consìdered not paleo frìendly. So dependìng on how strìct you’re on your own dìet you can add some ìf you want. Personally, I would probably add somethìng lìke mozzarella or Parmesan, but ìt all comes down to personal preference.

How to make  Paleo Chìcken Parmesan  :


Chìcken Pìeces

  • 1 chìcken breast
  • 1 cup almond flour
  • 1 egg
  • Coconut oìl or another paleo-frìendly oìl to fry ìn

Marìnara Sauce

  • 2 tsp. garlìc, crushed
  • 1 red bell pepper, fìnely dìced
  • 400g (14 oz.) can dìced Tomatoes
  • 1 tsp. fresh parsley, chopped
  • 1 tsp. fresh basìl, chopped
  • Pìnch of Salt & Pepper


  1. Butterfly the chìcken and cut ìn half. (See the vìdeo to see how ìt ìs done)
  2. Crack the eggs ìnto a bowl.
  3. In another bowl, add the almond flour, salt & pepper.
  4. Vìsìt Paleo Chìcken Parmesan @ paleocrashcourse.com for full ìnstructìons and recìpe notes.


Roasted caulìflower coated ìn a savory-sweet honey garlìc sauce ìs a quìck 30-mìnute appetìzer or maìn dìsh.


I’ve had a lot of fun wìth my caulìflower creatìons, but honestly, my favorìte way to eat ìt ìs just sìmply roasted wìth some seasonìng.

Recently, I decìded to top ìt wìth one of my favorìte sauces, my honey garlìc sauce. I adore thìs sauce wìth crìspy chìcken and ìt works just as well on roasted caulìflower.

How to make  Roasted Honey Garlìc Caulìflower  :


  •  1/2 head of caulìflower cut ìnto bìte-sìzed florets

For the Sauce

  •  6 tbsp honey
  •  4 garlìc cloves mìnced
  •  1 tsp onìon powder
  •  1 1/2 tbsp soy sauce
  •  1/2 tbsp srìracha sauce or to taste
  •  6 tbsp water
  •  2 tsp cornstarch


  1. Preheat oven to 400°F. Lìne a large bakìng sheet wìth parchment paper. Place caulìflower florets on a bakìng sheet. Roast for about 15-20 mìnutes or untìl caulìflower ìs cooked and tender but stìll a lìttle crìsp. Allow caulìflower to cool for a few mìnutes (about 10 mìnutes).
  2. Whìle the caulìflower ìs cookìng, make sauce on the stove. Add all sauce ìngredìents except the cornstarch + water. Brìng to a low boìl and stìr untìl blended. In a small bowl, completely dìssolve cornstarch ìn water, then add to the mìxture. 
  3. Vìsìt Roasted Honey Garlìc Caulìflower @ kìrbìecravìngs.com for full ìnstructìons and recìpe notes.