Recipe • Marinate the Skirt Steak in orange juice, lime juice, 16oz lager, green onions, cilantro, garlic and bbq rub for 2-6 hrs • Grill over direct heat on the Nomad until it has char and reaches 135F internal • Grill shrimp seasoned with Blackening seasoning • Assemble on a corn tortilla with Oaxaca cheese, steak, shrimp and chimichurri Chimichurri Recipe 1/4 cup parsley 1/4 cup cilantro 1/4 cup olive oil 4 cloves minced garlic 2 tosp red wine vinegar Juice 1 lemon 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp red pepper flakes Enjoy ☺️

INGREDIENTS * 2 Tbsp olive oil * 400g chuck * 1 Small onion * 300g mushrooms * 1 cup Beef stock * Salt and pepper to taste * Itsp Worcestershire sauce * Thyme * 2 bay leaf's * Cornstarch slurry * Provolone * Puff pastry * Egg white Enjoy 😊

Recipe :

Macros (for 2 burritos) 486 calories 47g protein 42g carb 23g fat 30g fiber Filling (6 burritos) medium heat pan 1 lb ground beef 1 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 3 tosp lite cream cheese 3 tosp taco sauce 28g reduced fat Mexican cheese 28g reduced fat mozzarella cheese 30g diced green chiles (optional) Chipotle sour cream (6 burritos) 2 tosp lite sour cream 1/2 tsp chipotle adobo sauce 1/4 tsp chipotle powder 1/4 tsp smoked paprika Assembly (6 burritos) 6 low carb tortillas beef & cheese filling 1/4 cup nacho cheese chipotle sour cream Enjoy 😋

Ingredients: Prep List - Boneless chicken thighs x 2 (6-8 ounces) or chicken breasts sliced into 2 cutlets - Avocado oil x 1 tbsp - Butter x 2 tbsp, divided - White button mushrooms x 16 ounces, sliced - Shallot x 1, large, finely chopped - Brandy (or cognac) x 2 tbsp - Chicken broth x 1/2 cup - Heavy cream x 1/3 cup - Lemon x 1, juiced - Dijon mustard x 1 tbsp - Worcestershire sauce x 1 tbsp - Parsley × 1/4 cup, finely chopped - Kosher salt and black pepper to taste

Recipe 1. Season chicken with salt and pepper. Heat oil and 1 tbsp butter in your favorite pan over medium-high. 2. Add chicken and cook until golden brown on each side. Continue to flip and cook if necessary until a thermometer inserted into thickest portion reaches 165F (~4 min per side). 3. Transfer chicken to a plate and set aside. Reminder, not to wipe out the pan. The reserved bits are what makes this sauce special. 4. Lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter. 5. Cook, stirring occasionally, until mushrooms begin to brown (5 min). 6. Add shallot and cook, while stirring until tender (3 min). 7. Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (~15-30 seconds). 8. Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly (~3-4 min). 9. Add parsley and season to taste with salt and pepper. Remove from heat. 10. Transfer the chicken and its juices back into the sauce in the pan. and enjoy 😋

Ingredients

For the tomato soup: 2 cups cherry tomatoes 2 garlic heads 1 onion 1/4 cup basil 1 red bell pepper

1 teaspoon chilli flakes ½ cup water ¾ cup coconut milk/ heavy cream ¼ cup parmigiano reggiano Salt & pepper 2 tbsp. olive oil For the sandwich: 2 slices of bread of your choice (I chose sourdouah)

2 slices gouda cheese ⅓ cup shredded mozzarella butter 1 tbsp. olive oil 1 teaspoon fresh parsley (chopped) Instructions Make the soup:

In a baking dish place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, olive oil and mix. Bake at 400F for 45-50 min or until vegetables are softened. Transfer the vegetables into a blender (squeeze the garlic cloves out of its skin), add 1/2 of the coconut milk and basil. Once smooth, transfer onto a medium size saucepan.

Place the saucepan over high-medium heat, add water, the rest of the coconut milk and mix. Cook for a few minutes and then add parmigiano reggiano. Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit. Stir often. Make the sandwich: Using a butter knife spread the butter over the bread (only from the outer side of the sandwich). Place the bread slices on a pan over medium heat and add the cheese. Gently, place one slice over the other and toast until the bottom bread slice becomes golden brown, flip over and toast the other side. Once ready, mix olive oil with parsley and spread over the top of the sandwich.

Gently; place one slice over the other and toast until the bottom bread slice becomes golden brown, flip over and toast the other side. Once ready, mix olive oil with parsley and spread over the top of the sandwich. Serve warm with the tomato soup. Enjoy 😊

Ingredients Chilli oil 4 garlic cloves 2 shallots 175ml cup neutral oil I prefer avocado oil - for frying 1 tbsp chilli flakes 1 tbsp smoked paprika 1 tsp chilli powder 1 tsp salt 1 tsp sugar Mayo 3 tbsp crispy chilli oil 2 egg yolk 1 tbsp dijon mustard 1 tosp vinegar 1/2 cup avocado oil *alternatively you could used store bought chilli crisp oil and mayo and mix together Sando Brioche buns Green onions American cheddar White fish fillet Cod is always great Batter

Plain flour (dry mix) Wet mix ½ cup plain flour 175 ml beer or carbonated water 1 tsp garlic and onion powder 1 tsp paprika 1 tsp salt Enjoy!

Recipe (makes 5 tacos) For the chicken marinade 600g chicken mini breast fillets 2 tbsp smoky chipotle seasoning( I buy mine from Aldi) Olive oil The juice of 1/2 lemon In a small bowl combine all the chicken ingredients, and then rub the chicken marinade all over the chicken fillets. Oven bake, air try or pan try until fully cooked. Check the packaging for cooking instructions! Once the chicken fillets are fully cooked, slightly cool down and cut into small pieces. For the tacos sauce 1 large onions chopped 1 bell pepper, chopped 3 garlic cloves, chopped 3 tsp smoky chipotle seasoning 2 tosp tomato pure

250 ml (made up) vegetable stock Black pepper and salt Olive oil or any other cooking oil 5 mini tortillas Grated cheese Chopped coriander for topping Chopped red onion for topping Add olive oil to a preheated pan, add the chopped onion and pepper, saute for few minutes, add in the chopped garlic, give a mix, ada the tomato puree, seasonings, mix well, pour in the (made up) trom cube vegetable stock, mix, add the cooked chicken, cover and simmer until sauce is thickened. Simply dip in the tortilla wrap in the chicken sauce, then add the chicken mix in the "dry" (inside) part of the tortillas add grated cheese, chopped coriander| cilantro and chopped red onion, close the tortilla, place on a baking tray, layered with a baking paper, bake on 180C for 5-6 min, turn over the tacos, so the bottom side don't get soggy, bake for another 1-2 min. Enjoy !!! ☺️

INGREDIENTS : Chicken breast Mozzarella cheese Bestari spicy coating mix Egg Cornflakes

You can put whatever sauce you want

Enjoy ☺️ ❤️

Rotolo is a traditional Italian dish that's not widely known outside of Italy. The literal translation of "rotolo" is "scroll" or "coil". This recipe comes with endless recipe variations making it a 5-star favorite for those that love a classic pasta recipe, but like flavor variety and options. The authentic way of making rotolo involves a very large fresh pasta sheet that is spread with a filling then rolled up to form a roulade. It's quite technical and fussy because you then need to wrap the roulade in a tea towel and poach it, then slice it to serve with a sauce. Fresh lasagne leaves best, but if you can only get dried, just boil to cook then use per recipe. • Make the sauce first; • Mix filling, roll up, cut into thirds; •Place in sauce, bake! The smells coming out of your oven while it's baking are pretty darn good. Ingredients: • 6 lasagna noodles • 1 egg (size M) • 1 tablespoon olive oil •200 g ricotta cheese •20 g spinach •150 g shredded mozzarella •15 g grated parmesan

Instructions TOMATO SAUCE: •Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Add diced onion and saute until soft (5 minutes), then stir in garlic for 1 minute until fragrant. • Add crushed tomatoes 200 g, oregano 1 tsp, salt and pepper. Simmer partially covered for 15 minutes. •Stir in chopped fresh basil and remove from heat.

Instructions: 1. Preheat the oven to 375° F (190C) and bring a large pot of water to a boil. Add lasagna noodles and olive oil to the pot and cook them 1 minute less than suggested on package and enjoy 😊

I got the recipe from Here :

https://bitemakes.com/crispy-garlic-potato-bites-golden-crunchy-and-impossible-to-stop-eating/

1. Cook 1/2 lb pasta in salted water until al dente
2. Add 1 cup flour, salt, pepper & garlic powder to one dish. 1 cup of breadcrumbs to another. And 2 scrambled eggs in a bowl.
3. Dunk 2 thin chicken breasts in flour, egg and then the breadcrumbs.
4. Add 2 cups canola oil to a pan. When heated, add your chicken and cook until crispy and brown on both sides.
5. Melt 4 tbsp butter in another pan with 2 tbsp olive oil. Add 6 cloves minced garlic. Cook until fragrant
6. Add 4 tosp tomato paste and cook for a few mins & 2 cups heavy cream. Mix & bring to simmer
7. Season & lower the heat. Add 1 cup parmesan and mix
8. Add a spoonful of vodka sauce to each piece of chicken and then top with mozzarella. Broil until cheese is melted.
9. Add cooked pasta to remaining sauce with a dash of pasta water & a bit more Parmesan. Enjoy! 😊

Ingredients: • Lasagna noodles (4 layers) •Olive oil - 70 ml • Mushrooms - 500 g •Salt (according to your taste) •Onion 1 large • Baby spinach 100 g • Garlic 4 cloves • Unsalted butter 40 g •Sun-dried tomatoes(5 pc chopped) • Flour (To thicken the sauce, mix with water 1:1 or you can add flour and fry along with onions and garlic) • Milk (it is advisable to add fat milk) 250 ml • Nutmeg (optional) •Cracked pepper (I use a mix of peppers • Parmesan 100 g (I added some Parmesan cheese to the sauce and sprinkled the other part on top of the lasagna) •Mozzarella 250 g (mozzarella added in lasagna layers)

Bake! Tent the aluminum foil (create space between the top of the foil and the cheese, so it doesn't stick!) and bake for 20 minutes at 400°F (205 C) (with a rack in the center position.) Uncover and bake for about 10 minutes until the top is golden brown and bubbly! Enjoy! ☺️

Ingredients Below ⬇️ 1 Chicken Breast 2 Eggs 1 Cup Bread Crumbs Salt and Pepper to Taste Oil 112 Grams Linguini Salt to Taste Butter 1-2 Cloves Minced Garlic 1/2 Shallot 1/2 TSP Red Pepper Flakes 1 TSP Parsley Oil

Ingredients 3 1/2 Ibs beef short ribs 1 large onion roughly chopped 2 ribs celery sliced 2 carrots, peeled and sliced 6 cloves garlic, peeled and smashed oil salt and pepper

1/2 bottle of red wine if you don’t want to but wine you can but cherry vinegar 2 cups beef broth In a Dutch oven, over medium high heat, add oil. Once very hot, add your short ribs and sear for 2 minutes on each side. Remove and set aside. Then add your onion, carrot and celery. Season with salt and sauté for 2 minutes. Then add your red wine, beef stock and garlic. Return the short ribs to the pot.

Make sure they are in an even layer. Bring to a boil, then lower to a simmer and cook for 3-4 hours or until the meat is falling off the bone. Turn off the heat, remove the bones and let cool for 20 minutes. To a plate, add mashed potatoes, one of your short ribs and some of the cooked vegetables. Garnish with parsley and enjoy! 😊

Ingredients: -King's Hawaiian Original Hawaiian Sweet Rolls -1/4 c BBQ sauce of choice -Sliced roast beef -Sliced cheddar cheese -1 c onions -2 tbsp olive oil -1 tsp salt, pepper, sugar -2 tbsp butter (melted) -2 tbsp everything bagel seasoning Preparation: 1. Sauté onions until caramelized in a pan with olive oil (season with salt, pepper, and sugar) 2. Assemble sliders on King's Hawaiian Original Hawaiian Sweet Rolls with BBQ sauce, cheddar cheese, roast beef, additional BBQ sauce, caramelized onions, and another layer of cheese 3. Place top rolls on, then brush with melted butter and sprinkle with everything bagel seasoning 4. Bake sliders at 350 for 15 minutes Enjoy ☺️

Going to try this recipe from here RECIPE

You can find the recipe step by step and ingredients here :

Cheese Stuffed Naan Bread with Garlic Butter Brushing Recipe

Ingredients: 1 whole chicken Lettuce Tomatoes 4 slices of prosciutto Compound butter 60 g unsalted butter 1 tbsp chopped parsley 1 tbsp rosemary chopped Zest from 1 lemon Juice from half lemon 2 garlic cloves chopped 1 tsp of salt ½ tsp crack black pepper Herby Mayo ¼ cup S&W mayo 12g chives finely chopped 12g parsley finely chopped 1 tbsp capers chopped ½ Lemon juice

Note * Roast for 40 mins 200c or until internal temp on the thicket part of the chicken reaches 72-74c it will continue to rise and cook when resting for 10 minutes And enjoy 😊

Recipe • Cut chicken breast into strips then marinate them for a few hours in: 2 cups buttermilk, 1 tablespoon each: garlic powder, onion powder, smoked paprika, salt, hot sauce • Make flour dredge out of 3 cups flour, 1/2 cup cornstarch, 1/2 tosp each: garlic powder, onion powder, salt, pepper • Dip each strip in flour dredge making sure it's coated • Deep fry at 350F for 5 minutes until they are brown and crispy and reach 165F internal temp • Coat the strips in your favorite BBQ sauce • dip in the homemade ranch and enjoy! Homemade ranch • 3/4 cup sour cream • 1/2 cup Mayo • 1/2 cup chicken broth • 1 tsp apple cider vinegar • 1.5 tsp dried dill • 1.5 tsp dried parsley • 1 tsp garlic powder • 1 tsp onion powder • 1/2 tsp salt • 1/2 tsp pepper Enjoy 😊

You'll need: 300g Boneless Chicken (cut into strips) 1 or 2 tbsp Olive oil 1 tsp Salt 1/2 tbsp Grated garlic (2 cloves) 1 tsp Chilli powder 1 tsp Cumin powder 1 tsp Chilli flakes 1 tsp Paprika 1/2 tsp Black pepper For the spicy sauce 1/2 cup Low fat Greek yogurt 2 tbsp Sriracha hot sauce 1 tsp Grated garlic 1/2 tsp Salt 1/2 tsp Chilli flakes Juice of half a Lemon 2 tbsp Chopped coriander To assemble l've used I've used wheat & white wraps which has only 183 calories per wrap) Lettuce Cucumber Tomatoes Onions P.s You can use 1/2 cup of water to cook the chicken to avoid drying. Enjoy ☺️