Help avoiding bad buys (Crossy71)

Hi everyone, I have recently started trying to get into better shape at home I am 28, 6ft 1 and around 13st 5lbs and around 22% body fat if that function on my scales is accurate. I was given a good amount of cast iron weights and they have been doing me ..

Pressure Cooker Pulled Pork Sandwiches

Pulled Pork:

1 (4-pound) boneless pork shoulder, fat trimmed
2 tablespoons brown sugar
1 and 1/2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
2 tablespoons olive oil
1 cup beef stock
6-8 hamburger buns, warmed, to serve

Barbecue Sauce:

2 tablespoons olive oil
1 onion, small diced
2 cloves garlic, minced
1/2 cup water
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/3 cup apple cider vinegar
1/2 cup ketchup
1 tablespoon Dijon mustard

Pulled Pork:
Cut the pork shoulder against the grain into three or four pieces to fit inside the pressure cooker.
Combine all the spices in a small bowl.
Rub all over the pork shoulder and allow to sit at room temperature for 30 minutes.
Preferably, rub, cover with plastic, and refrigerate for a few hours or up to overnight.
Bring the pork to room temperature 30 minutes prior to cooking.
Select the Sauté setting and heat the olive oil.
Sear the pieces of pork on all sides until browned.
Add the beef stock, scraping up the browned bits from the bottom of the pan.
Secure the lid and cook on Manual with high pressure for 55 minutes.
Allow to naturally release for 10 minutes, then quick release.
Remove the pork and shred with a fork. Discard the broth and wipe out the pot.
Make the Barbecue Sauce:
Return the pressure cooker to the Saute setting and add the olive oil.
Add the onion and garlic and cook until almost translucent, about 4 minutes.
Add the water, honey, Worcestershire sauce, vinegar, ketchup, and mustard and simmer until thickened, 5 to 7 minutes.
Serve the sauce over the shredded meat or mix the meat and sauce together and serve on buns.

Panko Bread Crumbs

1 loaf white bread

Preheat oven to 350 degrees.
Remove crusts from bread.
Grate bread by hand or pulse 1 to 2 times in a food processor.
Place bread onto a baking sheet lined with parchment paper.
Bake at 350 F (150 C) for 5-7 minute.
Be extra careful not to let it brown.
Remove from the oven, let cool, and store in glass jars.

Crispy Parmesan Potatoes

2 pounds medium Yukon Gold potatoes, unpeeled
4 teaspoons cornstarch
Salt and pepper
1 tablespoon extra-virgin olive oil
6 ounces Parmesan cheese, cut into 1-inch chunks
2 teaspoons minced fresh rosemary

Adjust oven rack to lower-middle position and heat oven to 500 degrees.
Spray rimmed baking sheet liberally with vegetable oil spray.
Cut thin slice from 2 opposing long sides of each potato; discard slices.
Cut potatoes lengthwise into 1/4 inch thick slices and transfer to large bowl.
Combine 2 teaspoons cornstarch, 1 teaspoon salt, and 1 teaspoon pepper in small bowl.
Sprinkle cornstarch mixture over potatoes and toss until potatoes are thoroughly coated and cornstarch is no longer visible.
Add oil and toss to coat.
Arrange potatoes in single layer on prepared sheet and bake until golden brown on top, about 20 minutes.
Process cheese, rosemary, 1/2 tsp., pepper, and remaining 2 tsp. cornstarch in food processor until cheese is finely ground, about 1 minute.
Remove potatoes from oven.
Sprinkle Parmesan mixture evenly over and between potatoes (cheese should cover surface of baking sheet),
pressing on potatoes with back of spoon to adhere.
Using two forks, flip slices over into same spot on sheet.
Bake until cheese between potatoes turns light golden brown, 5 to 7 minutes.
Transfer sheet to wire rack and let potatoes cool for 15 minutes.
Using large metal spatula, transfer potatoes, cheese side up, and accompanying cheese to platter and serve.

Serve with Chive Sour Cream

½ cup light sour cream
1 tablespoon light mayonnaise
1 teaspoon lemon juice
1 teaspoon garlic salt
1 ½ tablespoons freeze dried chives

Mix all ingredients in a bowl until combined.

Niçoise Toast

4 large eggs
Juice from 1 lemon
1 lb. tomatoes, cut into bite-size pieces
1 medium shallot, thinly sliced
A pinch of sugar
Kosher salt
1/2 cup mayonnaise
1 small garlic clove, finely grated
1 1/2 tsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
2 (6–7-oz.) jars oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
1/4 cup oil-cured black olives, pitted, flesh torn

Bring a medium saucepan of water to a boil.
Gently lower eggs into pot with a slotted spoon and cook 8 minutes.
Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
Heat 2 Tbsp. oil in a large skillet over medium until shimmering.
Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt.
Repeat with another 2 Tbsp. oil and remaining slices of bread.
Spread mayonnaise over toasted side of bread.
Top with tuna and tomato mixture; spoon some of the juices over.
Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper.
Scatter herbs and olives over; drizzle with oil.
Do Ahead
Paprika mayonnaise can be made 2 days ahead. Cover and chill.

Guy Fieri Donkey Sauce

2/3 cup mayonnaise
2 tablespoon roasted garlic cloves
1 tablespoon mustard
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Place all the ingredients into food processor or blender and purée until smooth.
If a food processor or blender are unavailable simply smash the garlic into a paste, then mix with all other ingredients.

Fish Tacos with Creamy Chipotle Cabbage Slaw

Slaw:

4 cups shredded green cabbage
1 cup shredded purple cabbage
2 medium carrots, peeled and shredded
1 small red onion, very thinly sliced
3 large scallions (white and light green parts), thinly sliced
1 jalapeño, minced (discard the seeds and ribs if you want less heat)
1/2 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream
1/4 cup fresh lime juice
2 tablespoons sugar or honey
1 tablespoon ground cumin
1 teaspoon chipotle powder
Sea salt and freshly ground black pepper to taste

Tacos:

3 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
1 red bell pepper, cored and sliced
Sea salt and freshly ground black pepper
1/3 cup all-purpose flour
1 teaspoon chipotle powder
1 pound mild fish (halibut or cod), cut into four fillets
1 tablespoon olive oil
8 small corn tortillas

Slaw:

In a large bowl, combine the cabbages, carrots, onions, scallions and jalapeño.
In a medium bowl, whisk the mayonnaise, yogurt, lime juice, sugar, cumin and chipotle powder together until smooth and creamy.
Pour the dressing over the cabbage mixture, season with salt and pepper to taste and toss to combine.
Let the slaw sit at least 20 minutes before serving.
To store leftovers, cover with plastic wrap and refrigerate for up to three days.
Makes 6 cups.

Filling:

In a medium skillet over medium heat, heat 1 tablespoon of the oil.
Add the onion and bell pepper and cook until the onion is translucent and the bell pepper is softened, about five minutes.
Season with salt and pepper to taste. Reserve the mixture in a bowl.
In a shallow bowl, combine the flour, chipotle powder and 1 teaspoon salt.
Pat each fish fillet dry and lightly dredge in the flour mixture, shaking off any excess.
Heat 1 teaspoon of the oil in the skillet over medium heat and placed two fillets at a time in the pan.
Gently cook for 3-6 minutes, until the underside of the fish turns opaque.
Use a rubber spatula to flip the fillets and finish cooking.
Remove to a paper towel-lined plate.
Wipe any excess oil from the pan, and repeat with 1 tablespoon oil and the remaining two fillets.

To serve:

In a medium skillet over medium heat, heat the oil.
Add two tortillas at a time and toast on either side then set them on a plate.
Cut each fish fillet in half and divide the fish evenly among the 8 tortillas.
Top with a helping of the sautéed veggies and slaw.

For Beginners (brandybulking)

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Hasselback Tomato Caprese Salad

4 medium tomatoes, cored
3 ounces fresh mozzarella, thinly sliced into 16 pieces
16 fresh basil leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze

Place tomatoes cored-side down on a cutting board.
Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through.
Carefully transfer the tomatoes to a serving platter.
Fill each cut alternately with mozzarella and basil.
Sprinkle with salt and pepper.
Drizzle with oil and balsamic glaze.

Monster Cookies

1 cup unsalted butter (softened)
1 cup dark brown sugar
1 cup light brown sugar
2 cups fine sugar
6 large eggs
1/2 tablespoon vanilla extract
1/2 tablespoon light corn syrup
2 1/2 cups high quality chunky peanut butter
4 teaspoons baking soda
4 1/2 cups quick-cooking rolled oats
4 1/2 cups old-fashioned oats
1 1/2 cups semisweet chocolate chips
1 1/2 cups regular candy-coated chocolate candies
1 1/2 cups candy coated peanut-filled chocolate candies

Preheat the oven to 350ºF. Line a baking sheet with parchment or a silicone baking sheet.
In the bowl of a stand mixer add the butter and sugars and mix until blended.
Add the eggs, one at a time and mix on medium speed until pale and fluffy, about 5 minutes.
Add the vanilla, baking soda and corn syrup.
Add the peanut butter and mix until smooth.
Carefully add oats, one cup at a time, mixing well in between.
Add the chocolate chips, and candy-coated chocolate candies, mixing until well-incorporated.
Scoop the cookie batter onto a baking sheet using a serving spoon or an ice cream scoop.
Bake for 15 minutes.

Afghan Cuisine

Afghan Cuisine

This cookbook features a collection of authentic Afghan recipes.

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Cranberry Chicken

4 boneless, skinless chicken breasts
1 cup French dressing (see below for homemade version)
1 15-ounce can whole cranberry sauce, or 1 cup homemade cranberry sauce
1 package of Lipton Onion Soup, optional

Lightly grease a slow cooker.
Whisk together French dressing and cranberry sauce.
Pour half of the mixture in the cooker.
Place chicken breasts next.
Pour rest over chicken.
Cover and cook on high for 3-4 hours or on low for 6 hours until chicken is cooked through.
Garnish with toasted pine nuts and chopped parsley if desired and serve.

French dressing:
1 cup oil vegetable oil or canola or olive oil
¼ cup brown sugar
¼ cup vinegar
½ cup ketchup
1 teaspoon minced garlic
2 teaspoons onion powder (leave out if onion soup used)

Put all in a jar. Cover, shake until well combined.
Taste the dressing and add salt and pepper to taste.
Store chilled until ready to use.

Starbucks Egg and Cheese Protein Box

2 hard boiled eggs
1/2 sliced apple
2 ounces grapes
2 ounces white Cheddar cheese
1 tablespoon honey peanut butter
1 slice multigrain muesli bread

Place these items into your favorite meal prep container.

Ifbb pro league QLD state champs. (rogerthedog)

Is 11 weeks away and I'll be in it! Diet is going well. Last time I competed I started my prep at 10 weeks. This time I have a diet coach which should help me come in learner and drier. Sent from my VTR-L09 using Tapatalk..

Italian Sausage Bread

1 package Mild Italian Sausage
Large pinch or to taste Red Pepper Flakes
1 tsp. Italian seasoning
Salt and pepper to taste
1 green pepper, diced
1 onion, diced
6 medium to large white mushrooms, sliced
1 jar pizza sauce
French bread
2 cups mozzarella cheese

In a large sauté pan, fry the sausage with red pepper flakes until browned.
Salt and pepper to taste.
Remove the sausage from the pan, leaving in about 1 Tbsp. of the drippings or add in 1 Tbsp. of olive oil.
Sauté the onion, green pepper and mushrooms until softened.
Add the sausage back in and then the pizza sauce.
Let simmer for about 10 min. with a lid on.
If it is too thin let it reduce with the lid off.
Meanwhile slice loaf in half and pull out some of the middle of the bread.
Place the hot sausage mixture in the two halves of the bread.
Top with lots of cheese and broil until melted. Slice and serve hot.

Maple Walnut Ice Cream

1 1/2 cups walnut halves
3/4 cup maple syrup
1 3/4 cups heavy cream
1 1/4 cups whole milk
5 large egg yolks, beaten
1/4 tsp salt

Put the walnuts in a dry skillet over medium heat and toast them while stirring almost constantly,
for about 5 minutes, or until they are fragrant and turning golden.
Watch them carefully because once the oils in the nuts heat up they can burn very fast.
Set aside to cool, and then chop.
Put the maple syrup in a large saucepan and bring to a boil.
Let simmer until reduced to 1/2 cup, about 8-10 minutes.
The syrup will boil up initially, so stay by the pan.
Add the cream, milk, and salt to the pan, and stir.
Drizzle a cup of the warm cream mixture into the egg yolks, while whisking constantly.
Add another cup, and then return it all to the saucepan and continue to cook over medium heat, stirring almost constantly, until the mixture thickens.
Do not let it boil.
Strain through a fine mesh strainer into a bowl and cover with plastic.
Refrigerate until completely chilled, or over overnight.
Process the chilled mixture according to your ice cream machine's instructions.
Add the walnuts in during the last few minutes of processing.
Spread the soft ice cream in a loaf pan or container, cover tightly, and put in the freezer until firm, 6-8 hours, or overnight.

Notes:

DO NOT skip toasting the walnuts, it makes all the difference.
It should go without saying, but use pure maple syrup, not an imitation syrup.

Giada's Signature Hot Dogs

2 tablespoons extra virgin olive oil
8 cremini mushrooms, sliced into 1/4-inch slices
1 small onion, halved and thinly sliced from root to tip
1 red pepper, thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon dried oregano
2/3 cup yellow cherry tomatoes, halved
6 all-beef hot dogs
6 potato hot dog buns
1 cup shredded mozzarella cheese

In a 10-inch sauté pan, heat the olive oil over medium high heat. Add the cremini mushrooms to the hot pan and cook, stirring occasionally, for 5 minutes or until they are beginning to brown. Add the onion and red pepper and season with half of the salt and the oregano. Continue cooking, stirring occasionally for about 8 minutes or until the onions and peppers are softened and beginning to brown. Turn off the heat and add the tomatoes and remaining salt. Stir with a rubber spatula just to combine.

Preheat the broiler to high. Preheat a grill or grill pan over medium high heat.

Grill the hot dogs, rotating them as needed, until they are golden brown all the way around and heated through, approximately 5 minutes. Place each dog in a bun. Divide the pepper mixture evenly over the dogs.

Sprinkle the hot dogs with the cheese and place under the broiler for 3 minutes or until the cheese is melted.

Peanut Butter and Banana Cheesecake

Crust
12 ounces chocolate graham crackers, about 2 1/2 cups
12 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
1/2 teaspoon salt

Peanut Butter Cheesecake Layer
2 (8-ounce) packages cream cheese, softened
1/2 cup packed light brown sugar
3/4 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs, at room temperature

Banana Cheesecake Layer
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs, at room temperature
2 large, very ripe bananas
2 teaspoons lemon juice
1 large egg yolk, at room temperature

Topping
3 tablespoons packed light brown sugar
5 slices thick-cut bacon
1/2 cup prepared caramel sauce
2 tablespoons creamy peanut butter
pinch of flake salt

To prepare the cheesecake, preheat oven to 350°. Lightly coat the inside of a 9-inch springform pan with baking spray; wrap the bottom of the pan in a layer of alumni foil and place on a rimmed baking sheet.

To prepare the crust, place the graham crackers in the bowl of a food processor; pulse until crumbs form. Add melted butter, brown sugar, and salt to food processor; pulse until combined. Firmly press crumb mixture evenly along bottom and slightly up sides of the springform pan.

To prepare the peanut butter layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the brown sugar and beat until combined and fluffy. Add the peanut butter, vanilla, and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Pour the peanut butter mixture into the prepared crust in pan; refrigerate 15 minutes.

To prepare the banana layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the granulated sugar and beat until combined and fluffy. Add the vanilla and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Place the bananas, lemon juice, and egg yolk in the bowl of a food processor; process until smooth. Mix banana mixture into cream cheese mixture until combined.

Spoon the banana-cream cheese mixture over peanut butter mixture in pan; smooth top with a rubber spatula. Transfer springform pan on rimmed baking sheet to the oven; bake at 350° for 45 to 55 minutes or until center is nearly set. Cool completely, in the pan, on a wire rack. Cover and refrigerate 8 hours.

To prepare the topping, preheat oven to 375°. Line a rimmed baking sheet with aluminum foil or parchment paper.

Gently press brown sugar onto one side of each of the bacon strips, dispersing sugar evenly across all of the bacon. Arrange the bacon strips in a single layer on a wire rack placed on top of the parchment-lined baking sheet. Bake at 350° for 30-45 minutes, or until bacon is cooked through. Cool completely; once cooled, coarsely chop.

Combine the caramel sauce and peanut butter in a glass measuring cup; microwave 45-60 seconds or until warm and fluid; stir mixture with a fork until until smooth. Gently run a knife around the edge of cheesecake to loosen from the pan. Remove the sides of the springform pan. Pour the caramel sauce evenly over top of cheesecake; sprinkle evenly with chopped candied bacon and flake salt.

Chocolate Caramel Pizookie

1 cup butter, softened
1 cup granulated sugar
½ cup packed brown sugar
1 tablespoon vanilla
2 eggs
2¾ cup flour
1 teaspoon baking soda
½ teaspoon table salt
1 cup Nestle Semisweet Chocolate Chips
½ cup Nestle Milk Chocolate Chips
1/2 cup chocolate covered caramel candies
coarse sea salt to finish
Vanilla Ice Cream and melted Chocolate Ganache to serve with

Preheat the oven to 350 degrees and spray a 10" cast iron skillet with baking spray.
Cream the butter, sugar and brown sugar on high in your stand mixer until pale and fluffy (2-3 minutes).
Add in the vanilla and eggs and combine on medium speed until fully incorporated.
Add in the flour, baking soda and table salt until just combined.
Add in the chocolate chips (yes it is totally fine to use all of one variety if you'd like) and mix for just a few seconds.
In the cast iron skillet add half your cookie dough.
Sprinkle on the chocolate covered caramels.
Add the rest of the dough evenly to cover all the caramels.
Sprinkle a few more chocolate chips if desired.
Cover with foil and bake for 20 minutes.
Uncover and bake for an additional ten minutes.
Let cool for five minutes so slices can be easily served.
Top with Vanilla Ice Cream, Chocolate Ganache or extra Chocolate Chips.

Denny’s French Toast

4 eggs
2/3 cups milk
2 tablespoons all purpose flour
2 tablespoons powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
8 slices Texas Toast bread

In a medium-size bowl beat together the eggs and the milk.
Strain in the custard mixture, then beat in flour, powdered sugar, vanilla, and salt.
Heat a skillet or a griddle to about 350 degrees.
Brush the skillet/griddle with butter.
Place the bread into the custard mixture, then flip over the bread, and then place the bread onto the hot cooking surface.
Cook for 1 to 2 minutes on each side.
The bread should be golden in color when cooked through.
Remove from skillet.
Cut the toast diagonally, and sprinkle with powdered sugar, and top with butter.

Bucatini Puttanesca

1/4 cup extra-virgin olive oil
6 garlic cloves, minced
4 anchovy fillets
1 1/2 teaspoons dried oregano
3/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
12 ounces bucatini or thick spaghetti
3 pints multicolored cherry or grape tomatoes, halved
2 tablespoons unsalted tomato paste
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
24 pitted kalamata olives, chopped
3 tablespoons capers
1/8 teaspoon salt

Heat a large high-sided sauté pan over medium heat.
Add oil to pan; swirl to coat.
Add garlic, anchovies, oregano, and red pepper;
cook 2 minutes, stirring constantly to break up anchovies.
Add stock and pasta to pan; bring to a boil.
Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste.
Cook 2 to 3 minutes or until pasta is done.
Remove pan from heat; add remaining ingredients, tossing to combine.

West Coast Southern Greens

SUPER-SASSY SEASONING:
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons celery seeds
2 teaspoons dried ground thyme
2 teaspoons dried ground parsley
1 teaspoon dried ground marjoram
1 teaspoon freshly ground black pepper
GREENS:
1 smoked or plain turkey leg
1 tablespoon extra-virgin olive oil
1 large onion (finely chopped)
3 garlic cloves (minced)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon mustard powder
1 teaspoon sea salt, plus more to taste
1 tablespoon smooth natural no-sugar-added-peanut butter
1 tablespoon tamari or soy sauce
2 teaspoons white wine vinegar
1 bunch mustard greens (stemmed, leaves chopped)
1 bunch collard greens (stemmed, leaves chopped)
1 bunch kale, preferable curly kale (stemmed, leaves chopped)

For the Seasoning:
In a small bowl, combine all the ingredients.
Transfer to a jar, cover, and store in a cool, dark place for up to 6 months.
Stir before using.
For the Greens:
Pour 8 cups water into a large pot (large enough to hold all the greens).
Add the turkey leg and bring the water to a boil over high heat.
Reduce the heat to medium-low, cover, and cook until the meat begins to fall off the bone, about 45 minutes.
Transfer the turkey leg to a bowl, let cool, then remove and discard the skin and pull apart the turkey meat (save the bones for your next batch of Basic Bone Broth).
Pour the turkey broth into a measuring cup or container.
Wipe out the pot, add the oil, and heat over medium-high heat.
Add the onion and cook, stirring often, for about 5 minutes, until softened.
Add the garlic and cook for about 1 minute, until aromatic.
Add the Supper-Sassy Seasoning, black pepper, red pepper flakes (if using), mustard powder, and salt and cook, stirring often, for 1 minute. Add the peanut butter, tamari, and vinegar and stir to dissolve the peanut butter.
Stir in 2 cups of the turkey broth (save the rest to start your next batch of Basic Bone Broth or pour it into a mug, add a pinch of salt, and enjoy it as a light sipping broth), bring to a simmer, and cook for 5 minutes to combine the flavors.
Add the greens, cover the pan (at this point the pot likely will be too full to stir), and cook for about 5 minutes, until the greens are wilted.
Uncover the pan and cook, stirring occasionally, until the greens are well coated in sauce and as soft as you like them, adding more turkey broth if needed.
I like to go for about 30 minutes, but if you like your greens more on the steamed side, feel free to go for less.
Add the shredded turkey to the pot, stir, and cook to heat through.
Taste and add more salt if needed.

The Chew

Tomato Tarte Tatin

1 pound Heirloom tomatoes (sliced into 1/2-inch thick)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 small red onion (sliced into 1/4-inch rings)
1 teaspoon thyme leaves
1/4 cup blue cheese (crumbled, plus more to garnish)
2 tablespoons breadcrumbs
1 sheet puff pastry (thawed)
kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 425ºF.
On a sheet tray lined with a cooling rack, arrange the tomato slices.
Season both sides of the tomatoes and allow to sit for 30 minutes to remove moisture.
After 30 minutes, blot both sides of the tomatoes with a paper towel to soak up any remaining moisture.
In the meantime, gently roll out the puff pastry to fit the diameter of a 12-inch pan.
Place a nonstick, 12-inch sauté pan over medium-high heat. Add 1 tablespoon of oil and butter.
Once the butter has melted, add the red onion and a pinch of salt.
Sauté until the onions begin to turn golden-brown, about 5 minutes.
Add the thyme leaves to the onions. Remove pan from heat.
Sprinkle the blue cheese evenly on top of the onions.
Arrange the tomato slices on top, in a circular pattern, overlapping them slightly.
Season the tomatoes with salt and pepper. Sprinkle the breadcrumbs on top in an even layer.
Drizzle 1 tablespoon of olive oil over the breadcrumbs and place the puff pastry on top.
Place in the oven and bake for 20-25 minutes until golden brown, puffed and crisp.
Remove from the oven and allow to cool for 5 minutes before inverting the tart onto a plate.
Garnish with some more blue cheese and fresh thyme leaves.
Slice into 6 pieces. Serve warm or at room temperature.

Michael Symon, The Chew

Peanut Butter and Jelly Cookies

1 sugar cookie mix, plus ingredients called for on box
1 jar peanut butter
1 jar strawberry jam or jelly

Follow package instructions to prepare cookie dough.
Flatten dough into a disc shape, cover with plastic wrap, and freeze for about 20 minutes so it's easier to roll out.
On a well-floured surface, roll out the cookie dough to about 1/4" to 1/8" thick.
Use a tombstone-shaped or rectangular cookie cutter to cut out each cookie so it resembles a slice of bread.
Place them on a parchment-lined baking sheet and bake according to the package's instructions (typically 10 to 12 minutes), or until the edges of the cookie are lightly golden. Set aside cookies to cool.
Once cooled, slather one cookie with peanut butter and the other with jam, then put them together.

Citrus Braised Pork Tacos

2 tablespoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
6 oz. can tomato paste
1 1/2 cups water
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons distilled white vinegar
1 1/2 tablespoons Worcestershire sauce
5 bay leaves
Salt and pepper
3 pound boneless pork butt roast, trimmed and cut into 1-inch chunks

Pickled Red Onions
1 red onion, halved and sliced thin
1 cup distilled white vinegar
1/3 cup sugar
1/4 teaspoon Salt

PICKLED RED ONIONS: Place onion in medium bowl. Bring vinegar, sugar,
and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves.
Pour over onions and cover loosely. Let onions cool completely, about 30 minutes.

PORK: Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Heat oil in Dutch oven over medium heat until shimmering.
Add onion and cook until lightly browned, 4 to 6 minutes.

Add garlic, cumin, oregano and cinnamon and cook until fragrant, about 30 seconds.
Stir in tomato paste and cook, stirring constantly, until paste begins to darken, about 45 seconds.
Stir in water, orange juice concentrate, 2 tablespoons vinegar, Worcestershire, bay leaves,
2 teaspoons salt, and 1 teaspoon pepper, scraping up any browned bits.

Add pork and bring to boil. Transfer to oven, uncovered, and cook until pork is tender,
about 2 hours, stirring once halfway through cooking.

Transfer pot to stove and discard bay leaves. Using potato masher, mash pork until finely shredded.
Bring to simmer over medium-high heat, then reduce heat to medium-low and cook until most of liquid has evaporated, 3 to 5 minutes.

Off heat, stir in remaining 1 tablespoon vinegar and season with salt and pepper to taste.
Serve on tortillas with pickled red onions and lime wedges.

Chicken Biryani

RICE
1½ cups best-quality basmati rice
6 cups water
1 tablespoon salt
2 tablespoons ghee or coconut oil
CHICKEN
1 teaspoon saffron threads
3 tablespoons warm water
1/4 cup yogurt
1 tablespoon ginger, grated
1 tablespoon garlic, grated
1 tablespoon coriander powder
1 tablespoon garam masala
1 tablespoon cumin powder
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1 tablespoon salt
2 pounds chicken thighs, boneless and skinless
3 tablespoons ghee or coconut oil
1 large yellow onion, thinly sliced
2 cups mixed vegetables (green beans, carrots and peas)
GARNISH
1/2 cup fried onions
Mint, chopped
Cilantro, chopped

For the rice:
In a bowl, wash the rice gently in several changes of cold water until the water runs clear.
Drain it and soak it in warm water for 20-30 minutes.
In a large saucepan, bring 6 cups of water to a boil.
Add the salt and ghee when the water comes to a full boil.
Add the rice and stir a few times, cooking it for 4 to 5 minutes, until it is two-thirds cooked.
(The longer the rice has soaked, the less time it will take to cook.)
Drain the rice in a sieve, run cold water through it for a minute.
Then spread it on a large platter or cookie sheet to cool. Set aside.
For the chicken:
In a small bowl, add saffron threads to warm water to bloom. Set aside.
In a mixing bowl, combine yogurt, ginger, garlic, coriander, cumin, garam masala, turmeric, cayenne and salt.
Add the chicken, mix well, and let marinate in mixture for 20 minutes.
Melt the ghee over medium-high heat in a wide, heavy-bottomed ovenproof Dutch oven.
Sauté onions till golden brown, add the chicken mixture, stirring well to coat, cook for 3 to 4 minutes.
Add vegetables and cook another 5 minutes.
To assemble:
Gently sprinkle rice over chicken mixture. Pour saffron water over rice.
Cover with foil and close the lid to cook for a further 20 minutes or until chicken is cooked through and rice is tender.
For the garnish:
Top the cooked biryani with cilantro, mint and fried onions and serve.

Question

Hello, I was wondering if there was a way to save recipes on here? Maybe to a file or Pinterest ?

Thank you

Chipotle Sofritas

16 oz extra-firm tofu
2 tablespoons canola oil
3/4 cup + 2 tablespoons water, add more if you want it more saucy
salt, as needed
For The Sauce
1 poblano pepper, 88 grams, roasted, seeds and stem removed
2 chipotle peppers in adobo sauce
2 tablespoons extra adobo sauce
2 tablespoons canola oil
2 tablespoons tomato paste
1 tablespoon sugar, I used vegan granulated white sugar
1/2 tablespoon dried oregano
2 teaspoons cumin powder
1/2 teaspoon coriander powder
3 garlic cloves, chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 cup water

Press the tofu with a heavy object for around 20 minutes to drain excess moisture. Pat dry and then cut into blocks and set aside.
Roast poblano pepper on direct heat till charred, around 6-7 minutes. Remove the skin, stem and seeds.
To a blender or food processor, add all ingredients listed under "sauce". Blend till you get a smooth sauce. I used my immersion blender. Set aside.
Press saute button on the IP and add 2 tablespoons of oil to it. Once oil is hot, add the tofu.
Cook tofu till it's golden brown from both the sides.
Remove tofu from the pot and crumble into small pieces.
Now add the prepared sauce to the same instant pot in which you fried the tofu (no need to clean it). At this point you may add more salt as needed.
Add 3/4 cup + 2 tablespoons water and mix (at this point you may cook the sauce for 1 minute on sauté mode before adding the tofu). Add the crumbled tofu and mix.
Close the lid of the IP and cook on manual high pressure for 3 minutes.
Once the 3 minutes are up, wait for 3 more minutes and then do a quick release.
Enjoy chipotle sofritas with rice.

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Pierogi Casserole

1 (16-ounce) package of frozen pierogi dough
1/2 cup cream cheese
1/2 cup chicken broth or milk
1/2 cup Cheddar cheese
2-3 slices bacon, microwaved until golden and beginning to crisp, then chopped
2 green onions, chopped for garnish

Preheat oven to 400 degrees.
Spray a 9 x 13 bake dish with vegetable spray.
Combine the cream cheese and broth or milk in a small saucepan over medium heat, and stir with a whisk until very smooth.
Arrange pierogis in a single layer in the baking dish, and pour the cream cheese mixture over them.
Sprinkle with the top with cheese, then with bacon.
Bake for about 25 minutes until cheese is melted and pierogis are warmed through.
Sprinkle onions over the top to garnish before serving.

Chorizo Cornbread Balls

FOR THE CHORIZO BALLS:
1 lb uncooked chorizo, casings removed
2 cups cornbread mix
2 cups shredded cheddar cheese
2 large jalapenos, stemmed and seeded, finely chopped
3/4 cup canned corn, drained and rinsed
2 green onions, chopped
Pinch of salt
Cilantro or parsley, to garnish
FOR THE CHIPOTLE DIPPING SAUCE:
1/3 cup mayonnaise
1/3 cup sour cream
Canned chipotle chile in adobo, minced, plus sauce, to taste

Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl, combine the chorizo, cornbread mix, cheddar cheese, corn, jalapeno, onion, and salt.
Mix until well-combined and no longer gritty.
Shape the mixture into balls slightly smaller than your average meatball (or about 1?).
Place on the baking sheet.
Bake 25-30 minutes, or until cooked through.
As you wait for the Chorizo Balls to cook, prepare the dipping sauce.
Combine 1/3 cup mayonnaise with 1/3 cup sour cream and mix well.
Finely mince one chipotle chile and mix it in to the sour cream mixture, adding in about a half-teaspoon of adobo sauce (from the can) to start.
Add more chipotles or adobo, to taste, until you reach your desired heat level.
Serve the Chorizo Balls warm or at room temperature with the Chipotle Dipping Sauce and fresh cilantro or parsley, to garnish.

Peruvian Fried Rice

Day Old Rice:

1 tablespoon olive oil
1 tablespoon garlic powder
3 cups water
1 tablespoon salt
2 cups white rice (rinsed)

Chaufa:

4 eggs
1 tablespoon olive oil
2 slices fresh ginger (peeled, quartered)
1/2 cup scallions (thinly sliced, light green and dark green parts only)
1 tablespoon powdered garlic
1 pound shrimp (peeled, de-veined)
2 cups day old white rice (recipe above)
3 tablespoons soy sauce
salt and pepper (to taste)

For Day Old Rice:
In a large saucepan over medium heat, warm the olive oil.
Stir in the garlic powder and cook until browned and toasted, about 1 minutes.
Add water and salt and bring to a boil.
Add the rice and cook until small holes have formed and most of the water has evaporated.
Reduce heat to a simmer and cover. Cook for 20 minutes, stirring with a fork halfway through.
Remove from heat and fluff with a fork.
Set aside if using immediately or once cooled, store in an airtight container for use the following day.
For Chaufa: In a medium bowl, whisk together the eggs and season with salt and pepper.
In a medium nonstick skillet over medium heat, add the eggs, tipping the pan to coat the pan evenly with the egg mixture.
Cook until the mixture has firmed up on the bottom, about 1-2 minutes, and flip, cooking for 1 minute more.
Remove omelet and cut into small cubes. Set aside.
In a large sauté pan over medium-high heat, warm olive oil.
Add ginger and scallions to the pan, cooking until softened, about 2 minutes.
Season shrimp with garlic powder, salt and pepper and add to the pan.
Saute, tossing occasionally, until shrimp is cooked through, about 5-7 minutes.
Remove and discard ginger pieces.
Working in batches, stir in the day old rice until all rice is thoroughly mixed.
Stir in the soy sauce until evenly coated.
Fold in the egg pieces and serve.