Rocko

[Rocko @Rocko806]

Lowkey hate posting and doing nothing I’ll get paid 💵 doing whatever I’m finna 🎱 I’ll never do something for free

[Nature place @Amazingeyes89]

📍 Sognefjord, Norway
Deep blue fjords, bridges and green islands 🌊

[Nature place @Amazingeyes89]

Rhe paradise in Bora Bora 🇵🇫

[𝓢𝓱𝓪𝔂𝔂𝔂 🧚🏾‍♀️✨✨ @_iamhershayyy]

I don’t judge nobody because I know what it’s like to THUG IT OUT IN SILENCE. To wake up drained and still handle your responsibilities. To feel alone around people who swear they love you. To stop opening up because the last time you were vulnerable, somebody used your own words against you. To keep everything bottled up and still walk around like you’re GOOD. 🥴 I’ve been through things I don’t even talk about, but somehow I keep getting up and figuring that shit out. You really never know what somebody is carrying behind that smile. 💯❤️‍🩹

[𝓢𝓱𝓪𝔂𝔂𝔂 🧚🏾‍♀️✨✨ @_iamhershayyy]

you can miss how it felt & still remember what it cost you.

[Platini 🦁🍽️ @platini954]

When he ran over to dap dude I lost it 😭😭😭

[nay🎀. @fineassnayyyy]

Don't be scared to start over, you might like your new story better.

[💋 @i_amsemaj]

never everrrrrrr underestimate what GOD can do SUDDENLY.

[𝓢𝓱𝓪𝔂𝔂𝔂 🧚🏾‍♀️✨✨ @_iamhershayyy]

When you choosing somebody for LIFE, don’t let love and chemistry be the only thing you looking at. Pay attention to how they think, how they handle money, stress, disagreements & responsibilities. Look at their habits, values, goals & the way they move when life ain’t going perfect.
You ain’t just choosing somebody to have good times with, you choosing a teammate to build with, struggle with, grow with & eventually create a home with. Their decisions will affect your peace and your future too. Choose somebody whose mindset and vision actually match where you’re trying to go. Love feels good, but a solid partnership is what keeps the foundation standing. 🔐💯

[Aesthetics @aestheticspost_]

Green aesthetic

[food vibes @Amazingeye735]

Smash or pass?

[Recipes by Clare @recipesbyclare]

Enchilada Pasta

Ingredients:
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 pound ground beef (ground turkey can also be used)
- 3 teaspoons taco seasoning (or an equal combination of cumin powder, chili powder and garlic powder)
- 20 ounces enchilada sauce (19 ounce can will work fine)
- 2 cups beef broth (chicken broth can also be used)
- 8 ounces dry (uncooked) rotini pasta (other similar shapes can be used)
- 1 1/2 cups Monterey Jack, Colby or cheddar cheese
- 2 ounces cream cheese, cut into 1-inch cubes
- 1 cup corn, thawed if using frozen
- Green onions for topping
- Fresh diced tomatoes for topping
- Black olives for topping
- Sour cream for topping
- Cilantro for topping

Instructions:
1. Heat oil and cook onions: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and sauté for 2-3 minutes until they start to soften.
2. Brown the beef: Add ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
3. Add seasoning: Add taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
4. Add sauce and pasta: Add enchilada sauce, broth, and dry pasta. Stir to combine, cover the pan, and bring to a boil.
5. Simmer until tender: Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until pasta is tender and has absorbed most of the cooking liquid. Different pasta brands may have different cook times.
6. Add optional ingredients: If adding sour cream, cream cheese, or corn, stir in during the last 2 minutes of cook time.
7. Finish and serve: Remove from heat and stir in the cheese. Add any optional mix-ins, garnish as desired, and serve.

[Spoon&Soul @SpoonandSoul]

Creamy Garlic Parmesan Cheesy Meatballs 🧀🍅
creamy, cheesy, garlicky, and so delicious

Ingredients
For the meatballs:
500 g ground beef
½ cup breadcrumbs
1 egg
3 cloves garlic, minced
¼ cup grated Parmesan cheese
2 tbsp finely chopped parsley
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper

For the creamy sauce:
1 tbsp butter or olive oil
3 cloves garlic, minced
1 cup tomato passata or crushed tomatoes
½ cup heavy cream
½ cup chicken or beef broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and black pepper, to taste

For topping:
1–1½ cups shredded mozzarella
Fresh parsley, chopped

Method
Prepare the meatballs:
Combine ground beef, breadcrumbs, egg, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined. Form into small, even-sized meatballs.
Brown the meatballs:
Heat a little oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides for about 5–7 minutes. They don't need to be fully cooked yet. Remove and set aside.
Make the sauce:
In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds. Add the crushed tomatoes, broth, cream, Italian seasoning, salt, and pepper. Stir well and simmer for 3–4 minutes.
Combine:
Return the meatballs to the skillet and spoon the creamy sauce over them. Sprinkle generously with Parmesan and mozzarella.
Bake:
Transfer to a preheated 190°C (375°F) oven and bake for 15–20 minutes, until the meatballs are cooked through and the cheese is melted, golden, and bubbling.
Finish & serve:
Sprinkle with fresh parsley and let it rest for a few minutes before serving.
Serving idea:
Serve these delicious cheesy meatballs over spaghetti, creamy mashed potatoes, rice, or alongside warm crusty garlic bread to soak up that incredible sauce.
Tip:
Don't overmix the meat mixture; gentle mixing keeps the meatballs tender and juicy...🧀🍅

[Recipes by Clare @recipesbyclare]

Crispy Fried Mac And Cheese Balls

Ingredients:
- 2 cups elbow macaroni, cooked and drained
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups seasoned breadcrumbs
- Vegetable oil, for frying

Instructions:
1. Prepare the mac and cheese: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually add milk, whisking constantly until thickened. Stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper. Mix the cheese sauce with cooked macaroni until well coated.
2. Chill the mixture: Transfer to a baking dish and refrigerate for at least 2 hours or until firm.
3. Shape the balls: Once chilled, scoop out small portions of the mac and cheese and roll them into balls about 1-2 inches in diameter.
4. Coat the balls: Roll each ball in flour, then dip into beaten eggs, and coat with breadcrumbs. Repeat for all balls, ensuring they're evenly coated.
5. Fry until golden: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the mac and cheese balls in batches for 2-3 minutes until golden brown and crispy. Drain on a paper towel-lined plate.
6. Serve hot: Serve hot with your favorite dipping sauces, such as marinara, ranch, or spicy mayo.