Maxis Kitchen

Healthy shrimp spring rolls✨ For the Rolls:▪️12 Large Shrimp, peeled and deveined▪️1/2 a Carrot, sliced in thin strips▪️1/2 a Cucumber, sliced in thin strips▪️8 Butter Lettuce or Romaine Leaves▪️2 Cups Bean Sprouts▪️1 Avocado, sliced▪️1/4 Cup Basil Leaves▪️1/4 Cup Mint Leaves▪️2 Scallions, sliced in thin strips▪️8 Sheets Rice Paper▪️ For the Peanut Sauce (or sub sweet chili sauce):▪️1 tsp Oil▪️2 Cloves Garlic, minced▪️1/2 Cup Water▪️1/4 Cup Hoisin Sauce▪️3 Tbsp Natural Smooth Peanut Butter▪️1 tsp Chili Garlic Sauce (optional)▪️1/2 tsp Chopped Peanuts, for serving▪️ 1️⃣ To make the peanut sauce, in a small pot over medium heat sauté garlic in oil until fragrant and golden brown (1-2 mins) then add the water, hoisin sauce, and peanut butter; whisk to combine and turn the heat to medium-high and cook until the mixture reaches a low boil, then immediately turn off the heat and add the chili garlic sauce (the sauce will thicken as it cools); set aside 2️⃣Bring a pot of water to a boil; add the shrimp and cook ~2 minutes until shrimp are pink with opaque white flesh then place in an ice bath for 5 mins; slice each shrimp in half down the middle with a paring knife to create 2 thinner flatter shrimp pieces 3️⃣ Fill up a large bowl (or pie dish) with water and place 2 damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place on the paper towel 4️⃣ Place a piece of lettuce (tear it if needed.. it should be about the length of 3 shrimp placed next to each other) in the bottom third of the rice paper sheet; on top of the lettuce, add the scallion, basil, mint, bean sprouts, cucumber, carrot, and avocado; roll the rice paper up and over the veggies, then place 3 slices of shrimp with the pink side facing down above the veggies; fold in the sides of the rice paper and th

Chicken kofta with tzatziki and lemon dill rice✨ For the Chicken Kofta:▪️1 lb. Ground Chicken (96% lean, not breast only)▪️1/2 Cup Yellow Onion, finely chopped▪️1/4 Cup Parsley, finely chopped▪️2 Tbsp Mint, finely chopped▪️3 Cloves Garlic, minced▪️1 Egg▪️1 Tbsp Coriander▪️1+1/2 tsp Cumin▪️1/2 tsp Cinnamon▪️1/4 tsp Cayenne Pepper▪️1 Pinch Cloves▪️1/4 tsp Black Pepper▪️1 tsp Kosher Salt▪️1 Tbsp Avocado or Olive Oil▪️ For the Tzatziki: ▪️1/2 a Large Cucumber, grated▪️2 Cups 2% Greek Yogurt▪️1 Clove Garlic, grated or minced▪️1 Lemon, juice▪️1 Tbsp Olive Oil▪️1/4 tsp Kosher Salt (or to taste)▪️ For the Lemon Dill Rice:▪️2 Cups Chicken Stock▪️1/2 tsp Salt▪️1 Clove Garlic, minced▪️1 Cup Long-Grain Rice▪️1 Medium Lemon, zest (~1 Tbsp)▪️2 Tbsp Fresh Dill, chopped▪️2 Tbsp Butter▪️ Sliced Veggies (for serving):▪️1/2 a Cucumber, sliced▪️1/4 of a Yellow Onion, sliced▪️1 Tomato, sliced▪️ 1️⃣ Mix together ingredients for the tzatziki and set aside in the fridge 2️⃣ To make the lemon dill rice, add the chicken stock, salt, and garlic to a small pot and bring to a boil; stir in the rice and then turn the heat down to low and cover and simmer for 20 mins (or until all liquid is absorbed); turn off the heat and stir in the lemon zest, dill, and butter 3️⃣ For the chicken kofta, combine the ground chicken, onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, salt, and pepper in a large bowl 4️⃣ Preheat a large nonstick skillet over medium heat and add 1 Tbsp oil; place dollops of the chicken mixture (~1 heaping Tbsp each) onto the pan and cook for 2-3 minutes until browned; flip over and flatten slightly with the spatula, and cook for another 2-3 minutes until internal temp reaches 165F; repeat until all chicken is cooked 5️⃣ Serve chicken kofta with lemon dill rice, tzatziki, and sliced veggies and

Lemon pasta✨ For the Topping:▪️1 tsp Olive Oil▪️2 Tbsp Panko Breadcrumbs▪️1 Tbsp Parsley Stems, sliced tiny▪️1 Pinch Salt▪️1/2 a Lemon, zest▪️ For the Pasta:▪️8 oz. Spaghetti (1/2 Package)▪️3 Tbsp Butter▪️3 Anchovy Fillets▪️1/4 tsp Red Pepper Flakes▪️Reserved Pasta Water▪️1/4 Cup Fresh Parsley, minced▪️1/2 Cup Grated Parmesan▪️1 Lemon, juice▪️ 🌱Vegan Modification: Leave out the anchovies (add salt to taste instead) and sub in nutritional yeast for parmesan and olive oil for butter 1️⃣ Bring a large pot of salted water to a boil for the pasta 2️⃣ In a large pan over medium heat, toast the panko breadcrumbs in olive oil with the sliced parsley stems and a pinch of salt; when the breadcrumbs are golden brown, turn off the heat and add the lemon zest; remove from the pan and set aside 3️⃣ Place spaghetti in the boiling water and cook until very al dente (3 mins less than package directions); reserve pasta water 4️⃣ While the spaghetti is boiling, add the butter, anchovies, and red pepper flakes to the pan over medium heat and cook 2-3 mins until anchovies melt into the butter (break them up with your spatula) 5️⃣ Transfer the pasta into the the saucepan with tongs (some water clinging to the noodles is good!) and add 3/4 cup pasta water; continue cooking over medium heat for 2-4 mins until the pasta absorbs most of the liquid and is to your desired tenderness (add more pasta water if needed) 6️⃣ Turn off the heat and add the parmesan; toss the pasta in the sauce vigorously until the cheese melts and the sauce thickens (again, add more pasta water if needed to loosen the sauce); stir in parsley and lemon juice 7️⃣ Serve with the crispy panko topping sprinkled on top and enjoy! ⏲20 minute total prep + cook time Recipe serves 2 people #cooking #food #foodie #foodporn #instafood #homemade #yummy #delicious #foodblogger #chef #cook #dinner #tasty #kitchen #foodies #eat #reci

Crispy shrimp spring rolls✨ ▪️20 Large Shrimp, peeled (with tail on) and deveined▪️Salt & Pepper▪️10 Spring Roll Wraps (or sub egg roll wraps)▪️4-6 Cups Neutral Oil (avocado, peanut, canola, or vegetable)▪️Sweet Chili Sauce, for serving▪️ 🌱Vegan Modification: Sub in extra firm tofu for shrimp (cut in batons similar size to the shrimp) 1️⃣ Cut three little slits along the inside of each shrimp so that they can lie straight; season with salt and pepper 2️⃣ Cut spring roll wraps across the diagonal to create two large triangles; pour water in a small bowl which you will use as the adhesive 3️⃣ Lay the shrimp on one side of the wrap so the tail is sticking off the edge of the flat side of the triangle and the head is facing the pointy side (make sure there is 1/2” room left beyond the shrimp on the pointy side) 4️⃣ Roll the shrimp up, tucking the pointy side of the triangle over the head of the shrimp once you get to the middle; when just ~1” of the wrap is left unrolled, brush on some water (with a brush or your finger) and roll the spring roll shut 5️⃣ In a medium heavy bottom pot, heat 3-4” neutral oil until it reaches 350F (check temp with a meat thermometer); line a plate with paper towel and set aside 6️⃣ Working in batches, fry spring rolls until golden brown (~1 min) then remove with a mesh spider strainer and place on a paper towel lined plate to drain excess oil 7️⃣ Serve immediately with sweet chili sauce and enjoy! ⏲30 minute total prep + cook time Recipe makes 20 spring rolls #cooking #food #foodie #foodporn #instafood #homemade #yummy #delicious #foodblogger #chef #cook #dinner #tasty #kitchen #foodies #eat #recipes #asmr #foodasmr

Healthy shrimp and chive rice paper dumplings✨ ▪️1 lb. Peeled and Deveined Shrimp, cut into small pieces then rough chopped▪️1 Clove Garlic, minced▪️3/4 Cup Chinese Chives (also known as garlic chives), chopped small▪️1 Tbsp Fresh Ginger, minced▪️1 Tbsp Cornstarch▪️1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️1 Tbsp Sesame Oil▪️1 Tbsp Soy Sauce▪️12-14 Sheets Rice Paper▪️2 Tbsp Avocado Oil▪️ For the Sauce (or sub sweet chili sauce):▪️1 Clove Garlic, minced▪️1 Tbsp Carrot, minced▪️2 Limes, juice▪️2 Tbsp Fish Sauce▪️ 🌱Vegan Modification: Sub in 1 lb. mixed mushrooms (or small diced tofu) for shrimp (sauté the veggie filling before folding the dumplings); sub in soy sauce for fish sauce in the sauce 1️⃣ Preheat oven to 400F convection (if you have it, no worries if not); mix together the ingredients for the sauce and set aside 2️⃣ Add the shrimp, garlic, Chinese chives, ginger, cornstarch, salt, pepper, sesame oil, and soy sauce to a bowl and mix 3️⃣ Fill up a large bowl (or pie dish) with water and place two damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place on the paper towel 4️⃣ Cut the rice paper in half down the middle, break it in two pieces, and put 1 Tbsp of the shrimp mixture in the middle of each piece 5️⃣ Fold the sides of the rice paper over to filling (it will create a triangle shape) then flip the dumpling over and fold the excess rice paper onto the other side 6️⃣ Drizzle a baking sheet with 2 Tbsp avocado oil and add the dumplings; roll each dumpling in oil on both sides as you place them on the baking sheet 7️⃣ Convection bake for 13-15 mins until shrimp is pink and bottoms of the dumplings are golden brown (if you don’t have convection you may need to cook 3-5 mins longer), then broil 2-3 mins until tops of the dumplings are golden bro

Easy chili oil✨ Thank you @tastespellcom for recipe inspiration! ▪️4 Large Cloves Garlic, minced▪️1/4 Cup Red Chili Flakes▪️2 Tbsp Sesame Seeds▪️1 tsp Sugar▪️1/2 tsp Kosher Salt▪️1 Cup Avocado Oil▪️ 1️⃣ Add the garlic, chili flakes, sesame seeds, sugar, and salt to a LARGE heat safe bowl (you want to use a very large bowl because the oil will bubble up 3x its size) 2️⃣ Heat the avocado oil in a small pot until internal temp reaches 350F (measure temp with a meat thermometer), then using oven mitts (to protect your skin from splatter) CAREFULLY pour the oil on top of the chili flakes etc. (please be very careful, I would be so sad if someone got hurt doing this!) 3️⃣ Once the bubbling subsides, stir the oil and let cool 4️⃣ Transfer into a jar and store in the fridge; it should last for ~3 months (it will thicken when cold so stir and bring down to room temp when using) ⏲5 minute total prep + cook time Recipe makes ~1+1/4 cups chili oil #cooking #food #foodie #foodporn #instafood #homemade #yummy #delicious #foodblogger #chef #cook #dinner #tasty #kitchen #foodies #eat #recipes #asmr #foodasmr

Mom’s beef pepper steak✨ For the Meat + Marinade:▪️1 lb. Flank Steak, cut in bite sized strips against the grain▪️1 tsp Cornstarch▪️1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1 tsp Sesame Oil▪️1 Tbsp Soy Sauce▪️1 Tbsp Water▪️1 Clove Garlic, minced▪️1 tsp Fresh Ginger, minced▪️ For the Sauce:▪️3/4 Cup Water▪️2 Tbsp Oyster Sauce▪️1 Tbsp Black Bean Garlic Sauce▪️1 Tbsp Soy Sauce▪️1 Tbsp White Vinegar▪️1 Tbsp Cornstarch▪️1/2 tsp Pepper▪️1/2 tsp Sugar▪️ For the Stir Fry:▪️2 Tbsp Avocado Oil, divided▪️3 Tbsp Fresh Ginger, minced▪️3 Cloves Garlic, minced▪️1 Medium Yellow Onion, diced small▪️3 Medium Green Bell Peppers, cut in 1” squares▪️4 Medium Roma Tomatoes, stems removed and cut in large chunks▪️2 Scallions, sliced▪️Kosher Salt & Pepper▪️Cooked White Rice, for serving▪️ 🌱Vegan Modification: Sub in firm tofu for beef and leave out the oyster sauce 1️⃣ Combine the meat with the rest of the ingredients for the marinade; mix and let marinate for at least 15 minutes 2️⃣ In a separate bowl, mix together the ingredients for the sauce and set aside 3️⃣ In a wok or large pan over medium high heat, add 1 Tbsp avocado oil along with half of the garlic and ginger, the onions, and a sprinkle of salt and pepper; stir fry for 2-3 mins 4️⃣ Add the green peppers along with another sprinkle of salt and pepper, and cook for 3-4 more mins until some peppers start to blister (but they are still al dente); remove from the wok and set aside 5️⃣ Add 1 Tbsp more avocado oil along with the meat and let sear on one side for 2-3 mins, then stir fry until medium rare 6️⃣ Add the rest of the garlic and ginger along with the tomatoes and stir fry 1-2 mins, then add the peppers and onions back in, along with the sauce (stir the sauce before pouring it in because the cornstarch will settle) 7️⃣ Bring to a boil and cook 1-2 more mins once bubbling (thi

I discovered a new method for chicken parm 😁... Thanks @mezzetta for inspiring this method! For the Chicken:▪️2 Chicken Breasts▪️Salt & Pepper▪️1/3 Cup Flour▪️2 Eggs▪️1/3 Cup Panko Breadcrumbs▪️1/3 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado or Olive Oil Spray▪️ For the Topping:▪️24 oz. Jar Marinara Sauce▪️2 Cups Shredded Mozzarella▪️ For Serving:▪️Fresh Parsley, minced▪️Freshly Grated Parmesan▪️ 1️⃣ Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil 2️⃣ Place chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/3” thick; season with salt and pepper on both sides and set aside 3️⃣ Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl 4️⃣ Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet 5️⃣ On a separate quarter baking sheet (9” x 13”) or baking dish, spread the marinara in one layer and then make two piles of mozzarella cheese about the size of the chicken cutlets; sprinkle the piles with parmesan on top 6️⃣ Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer); put the cheese + sauce in the oven 5 mins after the chicken and bake 8-10 mins until cheese is melted and golden brown 7️⃣ Once the chicken and cheese are done, use a large spatula to place the cheese and sauce on top of the chicken OR you can slide the sauce and cheese directly onto the sheet pan with the chicken by tilting the sheet pan with the sa

Shrimp & grits chimichurri✨ Thank you Betsy for the chimichurri recipe! For the Chimichurri:▪️1/2 a Bunch Italian Parsley, finely chopped (~1/4 Cup)▪️1/2 a Bunch Cilantro, finely chopped (~3 Tbsp)▪️4 Large Garlic Cloves, minced▪️1/2 a Jalapeño, seeds removed and minced▪️6-10 Anchovy Fillets (to taste), minced (or sub 1/2 tsp Kosher Salt)▪️1 Lime, juice▪️1 Tbsp Red Wine Vinegar▪️1/2 Cup Olive Oil▪️ For the Cauliflower Polenta:▪️1/2 a Head Cauliflower, diced▪️3+1/4 Cups Water▪️1+1/4 tsp Kosher Salt▪️1 Clove Garlic▪️1/2 Cup Dry Polenta▪️1/4 Cup Grated Parmesan▪️1/4 Cup Shredded Sharp Cheddar▪️1 Tbsp Butter▪️ For the Grilled Shrimp:▪️1 lb. Large Shrimp, peeled & deveined with tail on▪️Kosher Salt & Pepper▪️Paprika▪️1 tsp Avocado Oil▪️4 Skewers (optional)▪️ 🌱Vegan Modification: Sub 1/2 tsp kosher salt for the anchovies in the chimichurri; sub in mushrooms for shrimp (sauté in a pan with olive oil, salt, and pepper); sub in plant based cheese for cheddar, nutritional yeast for parmesan, and olive oil for butter in the polenta 1️⃣ Mix together the ingredients for the chimichurri and let stand at room temp for 2-4 hours so flavors can combine (if you don’t have time, no worries) 2️⃣ Make the polenta: Place the cauliflower, water, garlic, and salt in a medium pot; bring to a boil and then cover and simmer on low for 15 mins (until cauliflower is tender); add the polenta and simmer uncovered on low heat for 20 mins, stirring often which will break up the cauliflower (if polenta is getting too thick, you can add 1/2 cup more water); add the parmesan, cheddar, and butter at the end 3️⃣ Skewer shrimp (optional) and season with kosher salt, pepper, and a sprinkle of paprika on both sides 4️⃣ Preheat a skillet or grill pan over medium high heat and add 1 tsp oil; cook shrimp ~2 mins per side (until shrimp are pink / opaque white and slightly charred) 5️

Grandma's fried wontons✨ For the Wontons:▪️1 lb. Ground Chicken (96% lean 4% fat, not ground breast)▪️4 Small Dried Shiitake Mushrooms, soaked until tender and diced small (or sub with fresh shiitakes)▪️ 2 Tbsp Fresh Ginger, minced▪️8 oz. Can Water Chestnuts, drained and diced small▪️3 Scallions, sliced▪️1 Egg▪️1 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1 tsp Kosher Salt▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️2 Tbsp Cornstarch▪️1/4 Cup Water▪️2 Packages Wonton Skins▪️4-6 Cups Neutral Oil (avocado, peanut, canola, or vegetable)▪️ For Serving:▪️Sweet and Sour Sauce▪️S & B Spicy Asian Mustard Powder, mixed with water (or sub Coleman powdered mustard)▪️ 1️⃣ Add the ground chicken, shiitake mushrooms, ginger, water chestnuts, scallions, egg, soy sauce, sesame oil, sugar, salt, and pepper to a bowl and mix 2️⃣ Combine the 2 Tbsp cornstarch with 1/4 cup water and stir until cornstarch dissolves; pour into the meat mixture and mix 3️⃣ Fill a small bowl with water; orient the wonton skin in your palm in a diamond shape, and place ~1 tsp of the meat mixture in the bottom corner of the skin; roll the corner up and over the meat mixture about half way and then wet the skin to the right of the meat; holding the skin on both sides of the meat between your thumbs and pointer fingers (fingers facing towards you), pinch your fingers together and tuck the damp skin on the left onto the right to seal shut (the water will act as an adhesive) 4️⃣ Pour 3” oil into a small or medium heavy bottom pot and heat until the oil reaches 350F (check with a meat thermometer.. or if you don’t have one you can test by putting a small piece of wonton skin in the oil and seeing if it bubbles and fries) 5️⃣ Fry wontons in batches (don’t overcrowd the pot) for 1 min 30 secs - 2 mins until deep golden brown and internal temp reaches 165F or higher; remove from the oil with a mesh spider strainer and place

Southwestern salad tostada✨ For the Tostadas: ▪️2 Tbsp Avocado Oil▪️6 Corn Tortillas▪️Kosher Salt▪️2 Tbsp Shredded Mexican Cheese▪️ For the Dressing:▪️1/2 Cup Light Sour Cream▪️2 Limes, juice▪️1/4 Cup Cilantro▪️1 Clove Garlic▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️ For the Salad:▪️4 Cups Romaine, sliced thin (~1 Heart of Romaine)▪️3/4 Cup Cherry Tomatoes, sliced▪️1/2 of an Avocado, diced▪️1/2 Cup Jicama, diced small▪️1/2 Cup Black Beans▪️1/2 Cup Corn (frozen and thawed or canned)▪️1/4 Cup Shredded Mexican Cheese▪️Kosher Salt & Pepper▪️ On Top:▪️Shredded Mexican Cheese▪️Avocado, sliced▪️Maldon Salt (optional)▪️ 🌱Vegan Modification: Sub in avocado instead of sour cream in the dressing (you may need to add a bit of water to thin it out) and leave out the cheese in the salad and on the tostadas 1️⃣ Preheat oven to 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a large baking sheet 2️⃣ Rub both sides of each tortilla in the oil and sprinkle with salt 3️⃣ Convection bake for 6 minutes on the first side, flip and sprinkle 1 tsp cheese on each tortilla, and bake for 3-5 more minutes until deep golden brown and crispy (if you are not using convection you may have to cook a bit longer) 4️⃣ In a blender or food processor, blend together the ingredients for the dressing 5️⃣ Place the ingredients for the salad in a bowl and add half the dressing; toss and add more dressing to your liking (you may have some left over); season with salt and pepper to taste 6️⃣ Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt (optional) on top - enjoy! ⏲35 minute total prep + cook time Recipe makes 6 tostadas #cooking #food #foodie #foodporn #instafood #homemade #yummy #delicious #foodblogger #chef #cook #dinner #tasty #kitchen #foodies #eat #recipes #asmr #foodasmr

Transform leftover chicken into the best healthy chicken salad✨ ▪️2 Boneless Skinless Chicken Breasts (or legs / thighs), cooked and diced small (~1 lb.)▪️2 Stalks Celery, diced small▪️1/4 of a Med. Yellow Onion, diced small▪️1/2 of a Honey Crisp or Fuji Apple, diced small▪️1/4 Cup Parsley, minced▪️1 Lemon, juice▪️Salt & Pepper, to taste▪️1/4 Cup Plain Greek Yogurt▪️1/4 Cup Mayo▪️1 Tbsp Dijon Mustard▪️Toast, for serving▪️ 1️⃣ Mix together the chicken, celery, onion, apple, parsley, lemon, salt, pepper, Greek yogurt, mayo, and dijon 2️⃣ Serve over toast (or as a sandwich) and enjoy! ⏲15 minute total prep + cook time Recipe makes 3-4 servings #cooking #food #foodie #foodporn #instafood #homemade #yummy #delicious #foodblogger #chef #cook #dinner #tasty #kitchen #foodies #eat #recipes #asmr #foodasmr

Mom’s chicken and broccoli baked ziti✨ For the Chicken:▪️2 Chicken Boneless Skinless Chicken Breasts (1-1+1/2 lbs.)▪️Kosher Salt & Pepper▪️1 Tbsp Avocado Oil▪️1 Tbsp Butter▪️ For the Pasta:▪️16 oz. Ziti Pasta▪️4 Tbsp Butter▪️1 Medium Leek, cut in half and sliced thin▪️2 Cloves Garlic, minced▪️4 Cups Broccoli, finely chopped▪️1/4 Cup Flour▪️4 Cups 2% Milk▪️1+1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1/4 tsp Ground Nutmeg▪️1 Dash Cayenne Pepper▪️1/2 Cup Grated Parmesan Cheese▪️ On Top:▪️1+1/2 Cups Grated Mozzarella▪️1/4 Cup Grated Parmesan Cheese▪️ 🌱Vegan Modification: Sub in olive oil for butter, unsweetened oat milk for milk, plant based cheese for mozzarella, nutritional yeast for parmesan, and leave out the chicken 1️⃣ Preheat your oven to 375F and bring a large pot of salted water to a boil for the pasta 2️⃣ Pound the chicken breasts until they are ~1/2” thick; season with salt and pepper on both sides 3️⃣ Preheat a large skillet over medium heat and melt 1 Tbsp of butter with 1 Tbsp olive oil; place the chicken on the skillet and cook until golden brown on both sides and internal temperature reaches 165°F (5-6 mins per side) then remove from the pan; let rest for 5 mins then slice into bite size cubes 4️⃣ Boil pasta until al dente (1-2 mins less than package directions) then drain and set aside 5️⃣ In a large pot over medium heat, sauté the leeks in 4 Tbsp butter for 1 min, then add the garlic and sauté for 1 more min; add the broccoli and sauté for 2-3 more mins until veggies are heated through and tender 6️⃣ Stir in the flour and then add the milk 3/4 cups at a time, stirring to incorporate before adding more; once all the milk is added, turn the heat up to medium high until the mixture bubbles and thickens slightly then turn the heat back down to medium and add the parmesan, salt, pepper, nutmeg, and cayenne 7️⃣ Turn off the heat and st

It's INSANE please try it 🤯🤤 Inspired by @coconutandbliss 🤍 Make sure to use flaky sea salt (@maldonsalt is my favorite) and a high quality olive oil (I've been loving @getgraza) #cooking #food #foodie #foodporn #instafood #homemade #yummy #delicious #foodblogger #chef #cook #dinner #tasty #kitchen #foodies #eat #recipes #asmr #foodasmr

Giant baked Italian sub✨ ▪️1 Large Loaf of French or Italian Bread▪️12 oz. Sliced Deli Ham▪️4 oz. Turkey Pepperoni (or regular pepperoni)▪️8 Slices Provolone Cheese▪️Italian Seasoning▪️1/2 Head Iceberg Lettuce, sliced thin▪️12 Pepperoncini Peppers, stems removed▪️2 Tomatoes, sliced▪️Italian Dressing▪️Salt & Pepper▪️ 1️⃣ Preheat oven to 375°F 2️⃣ Slice the bread in half and scoop out some of the inside (optional, but this lightens the sandwich up and gets the bread to filling ratio to a better place) 3️⃣ Cover the bottom piece of the bread with ham, then add a layer of pepperoni; cover the top piece of the bread with provolone and sprinkle on some Italian seasoning 4️⃣ Bake for 15-18 minutes until cheese is melted and bread is toasty 5️⃣ While the sandwich is toasting, toss the tomatoes, pepperoncinis and iceberg lettuce in Italian dressing with salt and pepper to taste 6️⃣Add the veggies to the hot sub, cut in sections and enjoy! ⏲20 minute total prep + cook time Recipe serves 3-4 people #cooking #food #foodie #foodporn #instafood #homemade #yummy #delicious #foodblogger #chef #cook #dinner #tasty #kitchen #foodies #eat #recipes #asmr #foodasmr

Healthy shrimp burrito bowls✨ For the Sauce:▪️3/4 Cup 2% Plain Greek Yogurt▪️1/4 Cup Light Sour Cream▪️3 Tbsp Cilantro, minced▪️1 Clove Garlic, minced▪️2 Limes, juice▪️ 2 Tbsp Water▪️1/4 tsp Salt▪️ For the Slaw:▪️3 Cups Red Cabbage, sliced in thin 1” strips▪️1/2 a Jalapeño, seeds removed & sliced in thin strips▪️ For the Rice:▪️2 Tbsp Avocado Oil▪️3/4 Cup Long Grain Rice▪️1 Clove Garlic, minced▪️1/3 Cup Yellow Onion, diced small▪️2 Tbsp Tomato Sauce▪️1/2 a Carrot, diced small▪️1/4 tsp Salt▪️1+1/2 Cups Chicken Broth▪️2 Serrano Peppers▪️ For the Shrimp:▪️1 lb. Large Shrimp, peeled and deveined▪️1+1/2 tsp Chili Powder▪️1+1/2 tsp Cumin▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt▪️1 tsp Oil▪️1/4 Cup Mild Green Salsa▪️ For Serving:▪️Tortilla Chips▪️Lime Wedges▪️ 🌱Vegan Modification: Sub in pinto beans for shrimp; sub in plant based yogurt for greek yogurt and sour cream, or skip it and dress the slaw with olive oil and lime 1️⃣ Mix together all the ingredients for the sauce; set 1/4 cup aside (to serve on top of the bowls) and mix the rest with the cabbage and jalapeños for the slaw 2️⃣ In a small pot or Dutch oven over medium high heat, add the avocado oil and rice; toast the rice stirring frequently until golden brown (3-5 mins), then add the garlic, onion, tomato sauce, carrot, salt, chicken broth, and Serrano peppers; bring to a boil and then cover and simmer on low heat for 20 mins or until all liquid has been absorbed 3️⃣ Slice the shrimp in bite sized pieces and toss with chili powder, cumin, garlic powder, and salt 4️⃣ In a pan preheated over medium heat, sear the shrimp in oil for 2-3 mins until opaque white and cooked through; mix in the green salsa and then turn off the heat 5️⃣ Place the shrimp in bowls with the Mexican rice and slaw (you can serve the Serrano peppers from the rice as well but only ea

The most satisfying salad on 🌍✨ For the Salad:▪️1 Chicken Breast▪️4 Slices Bacon▪️2 Eggs▪️2 Hearts of Romaine, sliced in strips▪️1/2 Cup Cherry Tomatoes, sliced rounds▪️1 Avocado, diced▪️1/4 Cup Blue Cheese▪️2 Tbsp Fresh Chives, sliced▪️ For the Red Wine Vinaigrette:▪️1 Tbsp Shallot, minced▪️1 Clove Garlic, minced▪️1/2 tsp Dijon Mustard▪️2 Tbsp Red Wine Vinegar▪️1/4 Cup Olive Oil▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️ 🌱Vegan Modification: Sub in chickpeas and extra veggies (carrots, cucumber, onion) for chicken, bacon, and egg; sub in plant based cheese (or nuts) for blue cheese 1️⃣ Whisk together the ingredients for the red wine vinaigrette and set aside; bring a pot of water to a boil for the eggs 2️⃣ Cook bacon in a pan over medium heat until crispy (2-4 mins per side) and then drain excess grease leaving 1 tsp behind in the pan (to cook the chicken); place bacon on a paper towel lined plate to drain and then slice into small pieces 3️⃣ Pound chicken 1/2” thick (optional) and season both sides with salt and pepper; cook chicken in the remaining bacon grease over medium heat for 6-8 mins per side (until internal temp reaches 165F); let rest 5 mins then dice into bite sized cubes 4️⃣ Gently tap the more rounded end of the egg shells with the back of a spoon until you hear a high pitched snapping noise (this will make them easier to peel); carefully lower the eggs into the boiling water with a slotted spoon and boil at a gentle boil for 7+1/2 mins for a jammy yolk (you may see some little cracks in the eggs while they're boiling and some white may seep out, but don't worry because the eggs will remain unharmed); submerge in an ice bath for 5 mins then peel and slice each egg in half 5️⃣ Assemble the salads in two large bowls with romaine on the bottom and the chicken, bacon, tomatoes, egg, avocado, and blue cheese in piles on top 6️⃣ Sprinkle with chives, drizzle on th

Healthy hot pot at home 🥰✨ For the Broth:▪️6-8 Cups Chicken Bone Broth▪️4 Cloves Garlic▪️1/2 a Yellow Onion, sliced in thin strips▪️3 Scallions sliced▪️Kosher Salt, to taste▪️ For the Hot Pot:▪️Kabocha Squash, seeds removed & sliced in thin pieces▪️Enoki Mushrooms, broken into bundles▪️Lotus Root, peeled and sliced in thin rounds▪️Napa Cabbage▪️Bok Choy▪️Firm Tofu, sliced in cubes▪️Fried Tofu Rolls▪️Tofu Skin Rolls▪️Frozen Thin Shaved Beef (best if with some marbling)▪️Eggs▪️ Spicy Sesame Sauce:▪️1 Tbsp Sesame Paste▪️2 Tbsp Chili Oil▪️2 tsp Soy Sauce▪️2 tsp White Vinegar▪️1 Scallion, sliced▪️1 Clove Garlic, minced▪️ Ponzu Scallion Sauce:▪️1/4 Cup Ponzu▪️2 Scallions, sliced▪️ 🌱Vegan Modification: Sub in vegetable stock for chicken stock and leave out the beef and eggs NOTES: If you would like a more flavorful broth, you can buy hot pot soup base packets at the asian store. Little Sheep or Haidilao are good brands. Also, ingredients for the hot pot are totally customizable! Feel free to include whatever your favorite veggies / seafood / meats / tofus are. Noodles like ramen and udon also go great! I included links to a couple hot pots in my amazon store. 1️⃣ Add the chicken bone broth, garlic, onion, and scallions to the hot pot and season with kosher salt to taste 2️⃣ Place the ingredients that will be going in the hot pot on plates 3️⃣ Make your sauces (I like to have one sauce that’s more rich and spicy and one more light and refreshing) 4️⃣ Turn your hotpot on high heat; once the broth starts simmering, add some of the heartier vegetables (kabocha, lotus root, Napa cabbage, bok choy) and let them cook in the broth while you start cooking + eating the other ingredients 5️⃣ Thin sliced beef and fried tofu skin roll only takes 10-15 seconds of waving it around in the hot broth before it is done; the other kinds of tofu + en

Baked crunchy beef tacos✨ For the Beef:▪️2 tsp Olive Oil▪️1/2 a Medium Yellow Onion, diced small▪️1 lb. Lean Ground Beef▪️2 tsp Chili Powder▪️1 tsp Cumin▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt▪️1/2 Cup Mild Green Salsa▪️ For the Tacos:▪️2-3 Tbsp Avocado Oil▪️10-12 Corn Tortillas (I use @guerrerotortillas)▪️1/2 Cup Shredded Mexican Blend Cheese▪️ For Topping:▪️Iceberg Lettuce, sliced in thin little strips▪️Shredded Mexican Blend Cheese▪️ 🌱Vegan Modification: Sub in refried beans (or beans of choice) for beef; sub in plant based cheese for cheese 1️⃣ Preheat oven (or air fryer) to 425°F convection (if you have it) 2️⃣ In a large pan over medium heat, sauté the onions in olive oil until translucent (2-3 mins) then add the beef; break the beef into small pieces with your spatula and sauté until cooked through 3️⃣ Add the chili powder, cumin, garlic powder, and salt, and sauté 1 min, then add the green salsa and sauté 1 more min; turn off the heat 4️⃣ Add 2 Tbsp avocado oil to a large baking sheet, and microwave 6 tortillas at a time between two damp paper towels until pliable and warm (30 sec - 1 min) 5️⃣ Working one at a time, rub each tortilla in the oil on both sides (add more oil if needed as you near the end of the batch) and add 2 tsp cheese and 2 heaping Tbsp meat; spread the filling into a line across the middle of the tortilla and then fold it in half into a taco 6️⃣ Convection bake for 7-9 mins (until golden brown around the edges), flip tacos, and then convection bake for 7-9 more mins until deep golden brown and crispy (if you don’t have convection you may need to cook a few mins longer) 7️⃣ Pry open the tops of the tacos (wedging a knife in can help if they’re sticking shut) and stuff in some iceberg lettuce and shredded cheese - enjoy! ⏲20 minute prep time + 15 minute cook time Recipe makes 10-12 tacos #cooking #food #foodie #foodporn #in

Healthy chicken cilantro rice noodle rolls✨ Ty @myhealthydish for inspiring this rice noodle hack! So delish 🤍 For the Filling:▪️1 lb. Ground Chicken (96% Lean)▪️1 Scallion, sliced▪️2 Tbsp Ginger, minced▪️1 Clove Garlic, minced▪️8 oz. Can Water Chestnuts, chopped small▪️1/4 Cup Fresh Cilantro, minced▪️1 Egg▪️2 tsp Sesame Oil▪️2 tsp Soy Sauce▪️1 tsp Kosher Salt▪️1/2 tsp Pepper▪️1 Tbsp Cornstarch▪️2 Tbsp Water▪️ For the Rolls:▪️20 Sheets Rice Paper▪️Avocado Oil Spray▪️Fresh Cilantro, for serving▪️ For the Sauce:▪️2 tsp Oyster Sauce▪️2 Tbsp Soy Sauce▪️1/2 Cup Water▪️1 tsp Sugar▪️ 1️⃣ Add the ground chicken, scallion, ginger, garlic, water chestnuts, cilantro, egg, sesame oil, soy sauce, salt, and pepper to a bowl and mix 2️⃣ In a separate small bowl, mix the cornstarch with 2 Tbsp water until the cornstarch dissolves, then add it to the bowl with the filling and mix 3️⃣ Fill up a large bowl (or pie dish) with water and place two damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place it on the paper towel 4️⃣ Add 2 Tbsp filling on the lower third of the rice paper and spread it out in a rectangle with a knife (leave ~1 inch space on each side of the filling); roll the bottom of the rice paper up and over the filling, then fold the sides shut and continue rolling up 5️⃣ Generously oil a plate that fits within a steamer and place the rice rolls on the plate (make sure they aren’t touching bc they will stick to each other) 6️⃣ In a wok or pan that fits the steamer, add 1-2” water and bring to a boil; place the steamer in the wok and steam with the lid on for 10 mins; let cool for a few mins so the rice rolls set (they will be very fragile at first) 7️⃣ Mix together the ingredients for the sauce and serve on top of the rice rol