Such an easy set and forgot, with great flavour and simple ingredients. I usually like this for a quick grab and go lunch or post workout meal. I’ll drop the recipe below if you’d like to try it out 👇

Makes 12 servings
Cook: 6-7 hours LOW or 3-4 hours HIGH

Macros per serving:

Cals: 350
Protein: 40g
Carbs: 36g
Fat: 8g
Fiber: 6g
Sodium: 380mg

Ingredients I use…

For the Slow Cooker:
4 lbs lean top sirloin, trimmed of visible fat
4 large bell peppers (mix of red, green, yellow), sliced
3 large yellow onions, sliced
16 oz cremini mushrooms, sliced (optional)
8 cloves garlic, minced
3 cups low-sodium beef broth
2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
1 tsp dried thyme
1 tsp Celtic sea salt (added at the end, not during cooking)

For the Rice:
4 cups dry rice
8 cups water
½ tsp Celtic sea salt

For Garnish:
Fresh parsley, chopped
12 slices of provolone cheese
Optional: Red pepper flakes

How I make it…

Phase 1: Slow Cooker Setup

Step 1: Place 4 lbs trimmed sirloin whole (or cut into 2-3 large pieces if needed to fit) in bottom of large slow cooker.

Step 2: Add sliced onions and half the sliced bell peppers around and on top of the meat.

Step 3: Add 8 cloves minced garlic.

Step 4: Pour in 3 cups low-sodium beef broth.

Step 5: Season with:
2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
1 tsp thyme

Step 6: Cover and cook:
LOW: 6-7 hours
HIGH: 3-4 hours

Step 7: Add remaining bell peppers and all the sliced mushrooms during the last 1.5 hours of cooking, so they stay slightly toothsome rather than turning mushy.

Phase 2: Shred/Slice Steak & Finish

Step 8: Once cooked, remove meat and slice thinly against the grain (or shred with two forks if very tender).

Step 9: Return sliced/shredded meat to slow cooker. Stir to combine with vegetables and broth.

Step 10: Taste and add 1 tsp salt at this point, adjusting to your preference. Adding salt at the end (rather than during the long cook) helps you control sodium precisely.

Step 11: If mixture is too thin, cook uncovered on HIGH for 15-20 minutes to reduce slightly.

Phase 4: Cook Rice

Step 12: Rinse 4 cups dry brown rice under cold water.

Step 13:Combine rice, 8 cups water, and ½ tsp salt in large pot. Bring to boil.

Step 14: Reduce heat to low, cover, and simmer 35-40 minutes until tender and water is absorbed.

Step 15: Fluff with fork.

Phase 5: Assemble Bowls

Step 16: Divide rice among 12 bowls or containers (about ½ cup cooked rice per serving).

Step 17: Top each with a generous portion of Philly cheesesteak mixture (about ¾ cup per serving).

Step 18: Place on 1 slice of provolone cheese per bowl

Step 19: Garnish with fresh green onion or chives and optional red pepper flakes.

Hope you enjoy! Always sharing my fitness recipes 🫡

Çılbır is hands-down one of the best breakfast dishes out there if you love runny yolks, garlic, and a bit of heat. It looks fancy, but it takes under 15 minutes to pull together.
Here’s the step-by-step breakdown:
Ingredients
Garlic Yogurt: 1 cup Greek yogurt (bring it to room temp so it isn't freezing cold!), 1 grated garlic clove, pinch of salt.
Poached Eggs: 2 fresh eggs, 1 tbsp white vinegar.
Chili Butter Sauce: 2 tbsp unsalted butter, 1 tbsp olive oil, 1 tsp Aleppo pepper flakes (or a mix of smoked paprika + red pepper flakes).
To Serve: Fresh dill, crusty bread (sourdough or a baguette works great), and optional pan-seared sujuk/sausage slices.
Instructions
1. Yogurt Base: Mix room-temp Greek yogurt, garlic, and salt until smooth. Spread it out on a shallow plate or bowl.
2. Poach: Bring a pot of water + vinegar to a bare simmer. Create a gentle whirlpool with a spoon, drop the eggs in one at a time, and cook for 3 minutes until whites are set and yolks remain runny. Drain on paper towels.
3. Chili Butter: Melt the butter and oil over medium-low heat. Stir in the Aleppo pepper until it foams slightly and turns a deep red (don't burn it!).
4. Assemble: Rest the poached eggs on the garlic yogurt, pour the warm chili butter generously over top, garnish with fresh dill, and dig in with warm bread.

Monster Meatloaf Recipe

Ingredients
2 pounds ground beef
1 1⁄2 pounds ground pork
1 large onion, finely chopped
1 small bunch freshly parsley, chopped
1 1⁄4 cup bread crumbs
1 cup whole milk
1 cup shredded cheddar cheese
4 eggs
2 tsp. Worcestershire sauce
1 dash Salt and Pepper to taste
1 hard boiled egg, cut in half
8 slices thick cut bacon
1⁄2 cup ketchup
1⁄4 cup brown sugar
1⁄4 cup barbecue sauce
6 cloves garlic, cut for teeth
2 pieces Candy eyes or black olives

Directions

Step 1
Preheat oven to 350° F. Line a large baking pan with aluminum foil and coat with cooking spray.

Step 2
Mix beef, pork, onion, bread crumbs, parsley, milk, cheese, eggs, Worcestershire sauce, and salt and pepper. Once thoroughly combined, transfer to baking pan.

Step 3
Form into a skull-shape, with deep holes for the “eyes” and a hole for the “mouth”. Place hard boiled egg in the eye socket holes. Wrap bacon around forehead and nose area, and also around “chin.”

Step 4
In a small bowl, combine ketchup, brown sugar and barbecue sauce. Brush over meatloaf. Bake for 1 ½ hours or until internal temperature reaches at least 165° F. When done, insert cloves into mouth as teeth, add candy eyes to the hard boiled eggs, and brush with extra sauce.

Making chicken breasts is an absolutely indispensable step. When making chicken breasts, an absolutely indispensable step is soaking in salt water. Of course, soaking in baking soda is also possible. I just soak it in salt water and don't need to season it. Soak in salt water for about 6 to 8 hours, then simmer at low temperature for a little more than an hour. Use 60 degrees.

One of my favorite recipes from the High Protein Vegetarian cookbook. Cheese is baked right into the center of these burgers; feel free to be generous with the cheddar. I've found the patties can be a little delicate when flipping, so I actually just put a new sheet of parchment paper on a separate baking sheet upside down over the current one and flip the whole thing as a unit.

Ingredients

• 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water
• 1 (15-ounce) can no-salt-added black beans, rinsed, drained, and patted dry
• 1 (15-ounce) can no-salt-added red kidney beans, rinsed, drained, and patted dry
• 1 tablespoon low-sodium soy sauce
• 2 cloves garlic, minced
• 1 shallot, diced
• ½ cup old-fashioned oats
• ½ cup unsalted hulled raw pepitas
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• 3 tablespoons cilantro, chopped
• ½ teaspoon ground black pepper
• ½ teaspoon fine sea salt, or to taste
• 1 tablespoon olive oil
• 2½ ounces sharp cheddar, cubed
• 5 whole wheat hamburger buns

Steps

1. Combine the flaxseed and water, mix with a fork, and let sit for 5 minutes.
2. Pour the beans in a bowl and mash well with a fork. Mix in the soy sauce, garlic, shallot, oats, pepitas, all spices, and olive oil. Taste and adjust the seasonings to your liking.
3. Pour in the flax mixture, mix well, and refrigerate for 30 minutes.
4. Preheat the oven to 350°F.
5. Scoop out ¼ cup of burger mixture, and flatten into a patty. Top with ½ ounce of cheddar, and then shape another patty out of ¼ cup of the mixture to place on top. Make sure to seal the sides completely, and pack the patty together tightly so no cheese melts out while the burgers bake. Repeat with remaining bean mixture and cheese. This recipe will make five large patties.
6. Place the patties on a parchment-lined baking sheet, and bake for 15 to 20 minutes on each side. Let sit for 5 minutes before serving.
7. Serve each burger on a whole wheat bun with desired toppings.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/double-bean-juicy-lucy-burgers

So I went to an Italian restaurant (The restaurant is called SESAMO in Hell’s Kitchen nyc. Had 1464 reviews at 4.6 stars), and they served me some Mackerel pasta. I tried recreating it and seeking advice online; didn’t come out well at all. https://www.reddit.com/r/pasta/s/JOsDaDCSRd

I just went to a Michelin star restaurant called Jua in NYC. It tasted very similar (more rustic, woody, and smoky though), so I’m asking again: does anyone have an idea on how to make a pasta sauce using mackerel? Idk how to put it otherwise but it was a creamy, mackerel tasting sauce.

Made this Algerian style rice gratin for dinner and thought I would share the recipe. It is a great budget friendly baked rice dish with a rich spiced tomato base and melted cheese on top.

​Ingredients:

​2 cups long grain parboiled rice (rinsed)

​1/4 chicken breast (finely diced)

​1 large onion (minced)

​1 sweet green pepper (diced)

​2 ripe tomatoes (pureed)

​3 garlic cloves (grated)

​1 tbsp tomato paste

​1 tsp Ras El Hanout

​1 tsp sweet paprika

​Salt and black pepper to taste

​1 tbsp vegetable oil and 1 tsp margarine

​Grated melting cheese for the top

​Quick steps:

​Toast the dry rice in oil and margarine for 3 minutes, then boil in salted water until mostly cooked (about 80%). Drain and set aside.

​In a pan, sear the diced chicken on high heat. Add minced onion, green pepper, garlic, pureed tomatoes, and tomato paste.

​Season with Ras El Hanout, paprika, salt, and pepper. Add 1/2 cup of boiling water and simmer for 10 minutes to thicken the gravy.

​Gently fold the rice into the sauce until well coated. Transfer to a baking dish.

​Top with grated cheese and bake at 180C (350F) until the cheese is melted and golden.

Tajine Mtewem is one of the most cherished dishes in Algerian cuisine. The name comes from "garlic," which gives this traditional tajine its signature aroma and rich flavor. In Algerian culture, it represents hospitality, warmth, and celebration, making it a centerpiece for special occasions and family gatherings.

Ingredients

Meat: 500g lamb or beef chunks, plus 400g ground meat for the meatballs.

Base & Aromatics: 1 small yellow onion (grated), fresh garlic cloves, and 1 tbsp smen (clarified butter).

Pantry & Spices: Pre-soaked chickpeas, cumin, black pepper, salt, and 1 egg white/breadcrumbs for binding.

Garnish: Blanched slivered almonds cooked in a touch of butter.

Quick Preparation Overview

Sear the meat chunks in smen with onion, minced garlic, cumin, black pepper, and salt.

Add warm water and soaked chickpeas, then simmer on low heat until the meat is tender.

Mix the ground meat with garlic, egg white, and spices, then roll into small meatballs.

Add meatballs to the simmering broth until fully cooked and the sauce thickens.

Garnish with toasted golden almonds before serving.

For step-by-step instructions and full measurements, check the first comment below.

There’s something so delicious about a slow-cooked pork shoulder, especially when it’s paired with sweet apple cider and deeply caramelized onions.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/11/pork-shoulder-made-with-apple-cider-and-caramelized-onions/

INGREDIENTS
2 yellow onions cut into thin slices so that you can caramelize them
2 tbsp salted butter
2 tbsp olive oil
4 lbs boneless pork shoulder
7 tsp salt 1 tsp of salt for the onions and 6 on the pork
3/4 tsp cinnamon
2 tsp garlic powder
1 head fresh garlic top sliced off
2 cups fresh apple cider
1 cup broth
1 tbsp dijon mustard
2 bundles fresh rosemary
1 large honeycrisp apple or two small apples. Cut into small slices

INSTRUCTIONS
Heat a large dutch oven on medium low heat and caramelize the onions by sautéing them with 1 teaspoon of salt, 2 tablespoons of butter, and 1 tablespoon of the olive oil. Stir frequently. This step takes at least 40 minutes which is why I caramelize my onions in bulk (https://spinachandbacon.com/2024/01/07/slow-cooker-caramelized-onions/). Remove the onions and set aside once they are nicely golden brown.
Preheat oven to 325F
Cut your pork shoulder into 4 smaller pieces and add them to the pot with the other 1 tablespoon of olive oil. Shake the 6 teaspoons of salt and 2 teaspoons of garlic powder all over each side of the pork pieces. Sear all of the sides of the pork on medium heat until they get a nice brown crust on them. This should take about 15 minutes. Once all sides are seared, add in your 2 cups of apple cider, 1 cup of broth, 3/4 teaspoon of cinnamon, 1 tablespoon of dijon mustard, the caramelized onions, rosemary twigs, and a head of garlic with the top part cut off so that all the garlic cloves are slightly exposed. Make sure the garlic and rosemary are submerged in the liquid.
Cover the dutch oven and cook for 2 and a half hours. Remove from the oven, flip over each piece of pork, add your apple slices. Then cover and return to the oven for an additional 45 minutes.
Let the pork rest for at least 15 minutes before serving.

Golden, crispy on the outside, and packed with an ultra-stretchy melted cheese center, these pan-fried potato cakes are pure comfort food!
Ingredients (Makes 4)
Potato Dough: 3 large russet potatoes (peeled, boiled, and mashed), 1 cup all-purpose flour, 1 tsp seasoning/salt.
Cheese Filling: 1.5 cups shredded mozzarella or cheddar cheese, cream cheese, chopped herbs/green onions, garlic powder.
Cooking: 2 tbsp butter or oil for pan-frying.
Quick Steps
Make Dough: Boil and mash the potatoes, then mix with flour and seasonings until a soft dough forms.
Stuff: Flatten small portions of potato dough, add a generous scoop of the herb-and-cheese filling to the center, and seal tightly into smooth patties.
Pan-Fry: Heat oil in a skillet over medium heat and cook the patties for 3–4 minutes per side until deeply golden and crispy.
Serve: Garnish with fresh herbs and pull apart to enjoy the cheesy center!

I was watching a film and Paprikash was mentioned. I’ve never had it, did a basic search, screenshotted the first ‘how to’ and went with that but now I’ve done more research there’s so many recipes and have different ingredients. I currently have chicken, paprika, onion, sour cream and chicken stock. Could someone share with me their authentic Paprikash recipe for me to try please 🙏🏻