TheeJahi 👑

Professional actor, dancer, singer. You can’t wear a crown with your head down. 🤴🏾

[Soulfood @Soulfoodiiee]

🍽 Crockpot Mongolian Beef And Noodles
👨🏻‍🍳 406_bbq

📝 Recipe Link In The Comments

[𝕏 Cuisines @XWorldCuisines]

Loaded Steak and Potato Soup

🎥 thebkydpalate | IG

[🇯🇲⋱∴❆𝒥𝒜𝒟ℰ❆∴⋰🇯🇲 @islandd_beautyy]

Creamy garlic herb Cajun chicken thighs 🤤🔥
Di flavor pon dis yah dish a beat wid nuff nuff flavor! Di chicken cook to perfection, an di creamy garlic herb sauce? Chileee, a pure “marry me” vibes! 😩❤️
Dis a quick meal weh fully satisfying, packed wid flavor, an every bite a taste better dan di last. Absolute 10 outta 10 fi me! 🔥🤌🏾
Try it, yuh nuh go regret it. ❤️

[Mariam Food Lab @LabMariam48488]

Creamy Beef Rigatoni

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Beef

- 500 g beef sirloin or stewing beef, cut into 2–3 cm cubes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 tablespoon vegetable or olive oil

Creamy Beef Sauce

- 1 tablespoon butter
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste, optional
- 1 tablespoon all-purpose flour
- 250 ml beef stock
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme or Italian seasoning
- 180 ml heavy cream
- 40–50 g grated Parmesan cheese

Pasta

- 340 g rigatoni
- Salt, for the pasta water
- 120 ml reserved pasta water, as needed

Garnish

- 2 tablespoons fresh parsley, chopped
- Additional freshly ground black pepper

Method

1. Season and sear the beef: Pat the beef dry and season with salt, black pepper, and paprika. Heat the oil in a large, deep skillet over medium-high heat. Sear the beef in batches for 2–3 minutes per side until well browned. Transfer to a plate.

2. Sauté the aromatics: Reduce the heat to medium. Add the butter and diced onion. Cook for 3–4 minutes until softened. Add the garlic and tomato paste, if using, and cook for 30–60 seconds.

3. Build the sauce: Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly. Gradually whisk in the beef stock, scraping the browned bits from the bottom of the skillet.

4. Simmer the beef: Stir in the Worcestershire sauce and thyme or Italian seasoning. Return the seared beef and any accumulated juices to the skillet. Simmer gently for 8–12 minutes, or until the beef is tender and the sauce has reduced slightly. For tougher stewing beef, cover and simmer longer, adding a little extra stock when necessary.

5. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to the package instructions. Reserve 120 ml of pasta water, then drain.

6. Finish the sauce: Reduce the skillet heat to low. Stir in the cream and Parmesan until smooth. Avoid boiling vigorously once the cream has been added.

7. Combine: Add the cooked rigatoni to the skillet and toss until thoroughly coated. Add reserved pasta water, a little at a time, until the sauce becomes glossy and coats the pasta without being too thick.

8. Season and garnish: Taste and adjust the salt and black pepper. Finish generously with chopped parsley and additional freshly ground black pepper.

Chef's Notes

- Beef: Sirloin cooks relatively quickly. If using tougher stewing beef, allow additional simmering time until tender.
- Sauce: The finished sauce should be creamy beige-brown, rather than bright red. Use tomato paste sparingly for colour and depth.
- Pasta water: Add gradually; its starch helps emulsify and bind the sauce to the rigatoni.
- Serving: Serve immediately while the sauce is creamy and glossy.
#MariamFoodLab

[Shredhappens @ShredHappens]

🤯UNBELIEVABLE SLOW COOKER BEEF

This is such an easy recipe and it’s so versatile for ridiculously easy healthy meals throughout the week like these loaded sweet potato.

All you need is a slow cooker, just 5 minutes of prep, and you’re good to go. You can roast sweet potato, regular potato, or serve these over quinoa, any kind of rice, or if youre lowcarb my high protein lowcarb Kaizen rice.

Here is how I made it:

1.Grab a slow cooker. Add 3lbs of cut chuck roast or boneless short ribs cut into about 2 inch chunks. Dont put a huge piece in!

https://t.co/fMLVnenkJs the beef add 1 thinly sliced yellow onion, 5-6 minced garlic cloves, 1 to 1.5tbsp freshly grated ginger, 1/2 cup soy or tamari sauce, 3/4 cup bone broth, 2 tbsp rice vinegar, 1 tbsp honey (or sugar free honey), 1 tsp sesame oil, and some chili flakes to taste.

3.Put the lid on and let it go for 8 hours on slow.

4.When youre read to eat, shred the beef up with a fork.

5.I roasted a large sweet potato - just put it in the oven at 350F for 75 minutes. Again, use regular rice, my kaizen lowcarb rice, quinoa, or regular potato if you wish.

6.Make a simple low calorie cucumber salad by thinly slicing 3 persian cucumbers, squeeze the juice of 1/2 lime, add 2 tbsp rice vinegar, season with salt, and add 1/2 tsp Korean or Aleppo chili flakes. Mix well.

7.Make a simple chili lime sauce by mixing 3 tbsp mayo, juice of half a lime, 1 to 1.5 tbsp sriracha sauce, 1 tbsp rice vinegar, and a pinch of salt.

Mash half of the sweet potato, add some of the beef, cucumber salad, drizzle with some of the sauce and enjoy!
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#healthyrecipes #goodmoodfood #healthyfoodshare #lowcarb

[Mariam Food Lab @LabMariam48488]

Creamy Beef and Shells

Yield: 4–6 portions
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Difficulty: Easy

Ingredients

Ingredient| Quantity
Beef sirloin, cut into 2 cm cubes| 450 g
Olive oil| 15 ml
Onion, finely diced| 100 g
Garlic, minced| 10 g
Tomato paste| 30 g
Italian seasoning| 3 g
Garlic powder| 3 g
Onion powder| 2 g
Paprika| 2 g
Red pepper flakes| 0.5–1 g
Salt| 5 g, or to taste
Black pepper| 1 g
Beef stock| 480 ml
Medium pasta shells| 225 g
Heavy cream| 120 ml
Sharp cheddar cheese, grated| 150 g
Fresh parsley, chopped| 15 g

Method

1. Prepare and sear the beef
Pat the beef dry and season lightly with salt and black pepper. Heat the olive oil in a large, heavy-based skillet over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes per side until well browned. Avoid overcrowding the pan. Remove the beef and set aside.

2. Build the sauce base
Reduce the heat to medium. Add the diced onion to the same pan and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.

Add the tomato paste, Italian seasoning, garlic powder, onion powder, paprika and red pepper flakes. Cook for 1 minute, stirring continuously.

3. Cook the pasta
Pour in the beef stock and stir to release the browned fond from the bottom of the pan. Add the pasta shells and bring to a gentle simmer.

Cover and cook for 8–12 minutes, stirring occasionally, until the shells are tender and most of the liquid has been absorbed. Add a small amount of water or stock if necessary.

4. Finish the dish
Reduce the heat to low. Return the seared beef to the pan and stir in the cream. Simmer gently for 1–2 minutes.

Remove from the heat and gradually stir in 120 g of the grated cheddar until melted and the sauce is smooth and creamy.

Taste and adjust seasoning.

5. Garnish and serve
Sprinkle the remaining 30 g cheddar over the top and allow it to melt. Garnish with chopped parsley.

Serve immediately.

Standardization Notes

- Beef: Sirloin provides tender, defined pieces. For a more economical version, use another suitable braising/steak cut and adjust cooking time.
- Pasta: Medium shells are preferred because they capture the creamy sauce.
- Sauce consistency: The finished sauce should be creamy and coat the pasta without being excessively thick.
- Cheese: Grate cheese immediately before use for better melting.
- Food safety: Cook beef to the applicable safe internal temperature for the intended doneness/service standard. For food-business production, maintain appropriate hot-holding and service controls.
- Service: Best served immediately while the sauce is smooth and the cheese is melted.
#MariamFoodLab

[Soulfood @Soulfoodiiee]

🍽 Cajun Cheese-Stuffed Potato Croquettes with Comeback Sauce
👨🏻‍🍳 James Brown | Grill Nation

📝 Recipe In The Comments

[Blackish Press @blackishpress]

the best thing is when SHE tells the story 🤣 🤣 🤣 🤣

[Soulfood @Soulfoodiiee]

🍽 Copycat Cane’s Chicken Tenders
👩🏻‍🍳 Toni Chapman | Toni's Recipes | Moody Foody

📝 Recipe In The Comments

[Shredhappens @ShredHappens]

5 minutes of prep, for one of the best healthy meals you’ve ever made at home.

Trust me, I get it. I want my food to be exciting, healthy, and keep me ridiculously full. I’ve lost over 155lbs eating meals like this. This is one of those meals thats easy, takes practically no technique, and you can do it all in 1 pot with less than 5 minutes of prep.

Sure, you can sear the chuck roast before putting it in the pot, but this is just as good!

Here is how to make it:

1.Grab an oven safe dish. One with a lid.

https://t.co/nlv1uLKUMz 2lbs of chuck roast at the base. Season it on both sides with salt and pepper. Be generous with the salt. Add 1 tbsp thyme, 1-2 tbsp smoked paprika, and 1/4 to 1/2 tsp cayenne pepper depending on how spicy you want things. Toss in 1 shallot (or half a red onion), 4-6 garlic cloves. And pour in 24oz of bone broth.

3.Cover, pop in the oven at 350F for 3 hours with the lid on.

4.While thats going, cut up whatever root vegetables you like. You can use 3/4lb baby potatoes and 4 medium carrots like I did, or use broccoli, cauliflower, zucchini, celery root, or even Brussel sprouts.

5.Remove the chuck roast from the oven, shred it using 2 forks, toss in your vegetables, put the lid on and put it back in the oven at 400F for 45 minutes.

6.Remove, top with fresh parsley, then eat as is, or alongside some salad, maybe some rice or my kaizen high protein lowcarb rice, quinoa, or whatever you’re craving.

This is such an easy recipe, such a perfect healthy dinner, and one of those fall recipes that is so good.

If you make it be sure to let me know on SHREDHAPPENS!

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#highprotein #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate

[Grace Gym🏋️‍♀️ @GraceGym_]

Make your burger at home 🍔

[𝕏 Cuisines @XWorldCuisines]

Tasty, creamy Marry me chicken lasagna with ricotta and spinach
🎥 foodie_mette | IG

[TheeJahi 👑 @Jahi_TheDream]

@Chocoooolatee13 @V_Lady2024 No cinnamon. Just brown sugar

[Food Porn @F00d___Porn]

Hot honey sliders🥰

[Today I Learned @TodayiLearrned]

The correct way to roll a burrito

[Summer's Savor @summer_food]

Sausage Breakfast Muffins
Ingredients

1 pound breakfast sausage
4 large eggs
1 cup shredded sharp Cheddar cheese
1 cup Bisquick baking mix

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan well. You can also use parchment liners or silicone cups for easy cleanup.

Cook the sausage. In a medium skillet over medium-high heat, crumble the breakfast sausage and cook until no pink remains. Drain off any excess grease and let the sausage cool slightly before adding it to the batter.

Mix the batter. In a large bowl, lightly beat the eggs. Add the shredded cheddar cheese, Bisquick, and the cooled sausage. Stir until just combined — overmixing can make the muffins dense.

Fill the muffin pan. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.

Bake. Place the pan in the preheated oven and bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Cool slightly. Let the muffins cool in the pan for about 5 minutes before carefully removing them. Serve warm or let them cool completely for meal prep.

[Flavorful Kitchen Adventures @ann_ann886]

Spinach and Cheese Lasagna Pinwheels

[Intan Lestari @Intanlstr_]

Butter Chicken Stuffed Naan

[Summer's Savor @summer_food]

Cowboy Butter Chicken Wings