THE BEAR 🐨

Fresh. Healthy. Delicious! 🍽️✨ 👨🏾‍🍳x👩🏾‍🍳 Wholesome meals & top-tier catering🥬🍉🍜 Bringing flavor & wellness to your plate! #HaveABearExperience

[THE BEAR 🐨 @thebearke]

We are getting closer and closer to the big day. Trust us when we say, you don’t want to miss this.

If you love books, good food and good conversations… then #OffThePageKE is where you need to be on the 8th.

Tag a friend to tell a friend to come with friends. 🍛🌮📖📚

[Pen& Prose Bookstore @Penprosebooks_]

On the 8th of March, we gather for a conversation that might unsettle you,
Are you truly free or simply Comfortable?
Are your choices yours, inherited, imposed , convenient?

Honest, structured discussion!

The stories we tell ourselves about freedom!

Retweet Widely!
See you!

[Soulfood @Soulfoodiiee]

🍽 Bacon-Wrapped Lollipop Chicken Legs
👨🏻‍🍳 James Brown | Grill Nation

📝 Recipe In The Comments

[Sasuke🐨 @sasuke_aoi_]

Thy will be done on earth as it is in heaven. Give us this day our daily bread… 🙏🏾

[Flavorful Kitchen Adventures @ann_ann886]

Garlic Butter Sausage Bites with Creamy Parmesan Pasta 🍝🧄🧀

Juicy garlic butter sausage bites tossed over creamy parmesan pasta - rich, cheesy, and packed with flavor in every bite!

Ingredients
For the Sausage Bites
1 lb smoked sausage or Italian sausage, sliced into bite-sized pieces
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper, to taste
Fresh parsley, chopped
For the Creamy Parmesan Pasta
12 oz fettuccine or linguine pasta
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt, to taste
Extra Parmesan and parsley for garnish

Instructions
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
Heat butter in a large skillet over medium-high heat. Add sausage pieces and cook until browned and crispy on the edges, about 6–8 minutes.
Stir in garlic, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute until fragrant. Remove sausage from skillet and set aside.
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, garlic powder, pepper, and salt. Cook until smooth and creamy.
Add cooked pasta to the sauce and toss until fully coated. Use reserved pasta water if needed to loosen the sauce.
Top creamy pasta with garlic butter sausage bites. Garnish with parsley and extra Parmesan cheese before serving.

Enjoy warm and cheesy!😋

[Rock @rock716860]

Lemon Garlic Butter Scallops
Recipe:https://t.co/GN2CjIs1TA

[Flavorful Kitchen Adventures @ann_ann886]

Chipotle Ranch Grilled Chicken Burritos 🌯🔥

Ingredients:
For the chicken:
2 chicken breasts, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
For the filling:
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup diced tomatoes
1/4 cup red onion, diced
1/2 cup lettuce, chopped
1/4 cup cilantro, chopped
4 large flour tortillas
For the chipotle ranch sauce:
1/2 cup ranch dressing
1–2 tbsp chipotle sauce or finely chopped chipotle peppers in adobo
1 tsp lime juice

Instructions:
Season chicken with chili powder, paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes until golden and fully cooked.
In a bowl, mix ranch dressing, chipotle sauce, and lime juice.
Warm tortillas slightly so they’re easier to roll.
Fill each tortilla with chicken, cheese, tomatoes, onion, lettuce, cilantro, and chipotle ranch sauce.
Roll tightly into burritos.
Grill burritos seam-side down in a skillet or grill pan for 2–3 minutes per side until golden and crispy.

Serve warm with extra chipotle ranch 😋

[Rock @rock716860]

Crispy Baked Feta Rolls with Hot Chili Honey

[Epic Dining 🛜🧑‍🍳🦞🍾🥩🍗🦐🐠 @epicdining]

Pick your favorite Pasta/s!

[Flavorful Kitchen Adventures @ann_ann886]

Creamy Salmon Tagliatelle

Ingredients
For the pasta and salmon:
•250g (8-9 oz) dried tagliatelle (or fettuccine)
•300-400g (10-14 oz) salmon fillet (skinless), cut into bite-sized cubes (fresh or hot-smoked works great)
•1 tbsp olive oil
•Salt and freshly ground black pepper, to taste
For the creamy sauce:
•3 tbsp (40g) unsalted butter
•3-4 garlic cloves, minced
•1 small shallot, finely minced (optional, for extra flavor)
•1 cup (240 ml) heavy cream (or crème fraîche for a lighter version)
•½ cup (50g) freshly grated Parmesan cheese (plus extra for serving)
•½ cup (120 ml) reserved pasta cooking water (or chicken/vegetable broth)
•Zest and juice of ½ lemon
•Handful of fresh parsley, chopped (for garnish)
•Optional add-ins: a handful of baby spinach, 1-2 tsp capers, or a pinch of chili flakes

Instructions
1.Cook the pasta: Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente (still a bit firm). Reserve about ½ cup of the pasta water, then drain the pasta.
2.Cook the salmon: While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Season the salmon cubes with salt and pepper. Cook for 3-4 minutes, turning gently, until just cooked through and lightly golden. Remove from the skillet and set aside (it will continue cooking a bit in the sauce).
3.Make the sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic (and shallot if using) and sauté for 1 minute until fragrant — don't let it brown.
https://t.co/fEEqKH7YxD the cream sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until it melts and the sauce thickens slightly (about 2-3 minutes). Add a splash of reserved pasta water to loosen it if needed. Season with salt, pepper, lemon zest, and a squeeze of lemon juice. Taste and adjust.
5.Combine everything: Add the cooked salmon back into the skillet along with the drained tagliatelle. Toss gently to coat the pasta in the sauce. If using spinach or capers, stir them in now until wilted. Add more pasta water if the sauce is too thick — it should be silky and coat the noodles nicely.
6.Serve: Divide into bowls, garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately with a side of lemon wedges if desired.

[Summer's Savor @summer_food]

Creamy French Onion Beef and Noodles
Ingredients:

2 tablespoons olive oil
1 pound beef stew meat
1 teaspoon onion powder
1 teaspoon garlic powder
Salt & pepper, to taste
1 (10.5 oz) can French onion soup
3 cups beef broth
12 ounces egg noodles
½ cup sour cream
¼ cup Parmesan cheese
1 cup French fried onions
Instructions:

Preheat the Pot: Heat olive oil in a large pot over medium-high heat until shimmering.
Sear the Beef: Toss the beef stew meat into the pot, seasoning generously with onion powder, garlic powder, salt, and pepper. Brown the beef on all sides for 3-5 minutes.
Add Broth and Soup: Stir in the French onion soup and beef broth. Let it come to a simmer, then cook the beef for 10 minutes over low heat.
Cook the Pasta: Add egg noodles and continue simmering for about 10 minutes, stirring occasionally to prevent sticking, until the noodles are soft.
Incorporate the Creamy Elements: Remove the pot from heat and blend in the sour cream and Parmesan cheese, ensuring everything is evenly coated.
Top and Serve: Finish by sprinkling French fried onions over the dish before serving for a satisfying crunch.

[Flavorful Kitchen Adventures @ann_ann886]

Sweet & Savory Pineapple Steak Bites 🍍🥩

Ingredients
1 lb sirloin steak, cut into bite-sized cubes
2 cups fresh pineapple chunks
2 tbsp soy sauce
1 tbsp honey
1 tbsp olive oil
2 cloves garlic, minced
½ tsp black pepper
¼ tsp red chili flakes (optional)
1 tbsp unsalted butter
Chopped parsley (for garnish)

Instructions
Make the sauce
In a small bowl, mix soy sauce, honey, garlic, black pepper, and chili flakes.
Sear the steak
Heat olive oil in a large skillet over medium-high heat.
Add steak cubes in a single layer and sear for 2–3 minutes per side until browned.
Remove and set aside.
Cook pineapple
In the same pan, add pineapple chunks. Cook for 2–3 minutes until slightly caramelized.
Combine
Return steak to the pan. Pour in the sauce and toss everything together.
Finish
Add butter and stir until melted and glossy, about 1–2 minutes.
Serve
Garnish with parsley and serve hot.

[Summer's Savor @summer_food]

SLOW COOKER POT ROAST

Ingredients:

3 lb chuck post
3 lbs quartered russet potatoes or baby potatoes
2 lbs quartered peeled carrots
1 tsp onion powder (or 1 sliced onion)
3 teaspoons minced garlic (optional)
½ cup prepared horseradish (do not use the sauce version)
4 cups beef stock
Oil
For the gravy:
2 tbsp flour
2 tbsp butter
2 cups slow cooker cooking liquid

Instructions:
1. Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned.
2. Place the potatoes and carrots in the slow cooker. Season.
3. Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic.
4. Spread the prepared horseradish over the top of the roast.
5. Pour the beef stock into the slow cooker but around the meat, so horseradish isn't disturbed.
6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.
For the gravy:
1. Once the pot roast is done, remove the meat and vegetables from the slow cooker and set aside.
2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
3. Slowly add 2 cups of the cooking liquid from the slow cooker (make sure this is strained from slow cooker) to the roux while whisking continuously.
4. Cook the gravy until it thickens to your desired consistency.
5. Serve the pot roast with the vegetables and drizzle the gravy on top.

[Summer's Savor @summer_food]

Korean Beef Bulgogi

Ingredients:

1.5 pounds thinly sliced ribeye steak
1 pear, grated
1/4 cup soy sauce
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons minced garlic
1 tablespoon grated ginger
2 tablespoons chopped green onions
1 teaspoon ground black pepper
1 tablespoon toasted sesame seeds
1 medium onion, sliced
2 carrots, julienned

Directions:

In a large bowl, combine the grated pear, soy sauce, sesame oil, brown sugar, garlic, ginger, green onions, and black pepper to create the marinade.
Add the thinly sliced ribeye steak to the marinade and ensure each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Heat a grill or skillet over medium-high heat. Add the marinated beef and cook for about 3-5 minutes per side, until nicely browned and slightly charred.
In the last minute of cooking, add the sliced onions and julienned carrots, and stir-fry with the beef.
Garnish with toasted sesame seeds and additional chopped green onions.

[Flavorful Kitchen Adventures @ann_ann886]

Thai Basil Beef Rolls

[Ngan Thanh @NThanh86518]

🍅Seared beef cubes coated in a glossy herb and pepper sauce, served with grilled zucchini and cherry tomatoes! 🍽️

[Summer's Savor @summer_food]

Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs

Ingredients:

1 package of fresh cheese ravioli
2 cups cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
Salt and pepper to taste
Grated Parmesan cheese, for garnish
Directions:
Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions, usually for about 4-5 minutes, until they float to the surface. Drain and set aside.
While the ravioli cooks, heat olive oil in a large skillet over medium heat.
Add the garlic and sauté for about 1 minute until fragrant.
Add the cherry tomatoes and asparagus to the skillet and sauté for 5-7 minutes until the asparagus is tender and the tomatoes start to break down.
Toss the cooked ravioli into the skillet with the vegetables. Stir gently to combine and heat through.
Remove from heat and stir in the fresh basil. Season with salt and pepper to taste.
Serve warm, garnished with grated Parmesan cheese.

[Flavorful Kitchen Adventures @ann_ann886]

🥩 Cider-Braised Beef with Apples & Onions
🛒 Ingredients
•4–5 lbs beef shoulder or chuck roast
•2 tbsp neutral oil (canola or avocado)
•2 cups apple cider
•2 cups beef stock
•2 tbsp Dijon mustard
•1 tbsp dehydrated minced onion
•1 whole head garlic (top sliced off)
•3 sprigs rosemary
•4 sprigs thyme
•1 red onion, thickly sliced
•2 apples (Honeycrisp or Granny Smith), cut into wedges
•Kosher salt & black pepper

👩‍🍳 Instructions
1. Prep & season
•Pat beef dry
•Season generously with salt & pepper
2. Sear the beef
•Heat oil in a large Dutch oven over medium-high
•Sear beef on all sides until deeply browned (about 3–4 mins per side)
•Remove and set aside
3. Build the base
•In the same pot, add sliced onion and cook 3–4 mins
•Stir in Dijon mustard and minced onion
•Pour in apple cider + beef stock, scraping up browned bits
4. Add aromatics
•Return beef to the pot
•Add garlic head, rosemary, thyme, and apples around the beef
5. Braise
•Cover and cook:
oOven: 325°F (160°C) for 3–3.5 hours
oOR Stovetop: low simmer, covered
•Beef should be fork-tender
6. Finish & serve
•Remove herbs and garlic
•Taste and adjust seasoning
•Spoon apples & onions over the beef

🍽 Serve with:
•Mashed potatoes
•Crusty bread
•Buttered noodles

💡 Tips
•Use fresh apple cider (not vinegar!) for best flavor
•Sear well → deeper, richer taste
•Add a splash of cream or butter at the end for extra richness (optional)

[Taco King 𝕏 @tacokingX]

🍅 Pico de Gallo Recipe 🌶️

Fresh, zesty and perfect for any taco!

Salsa Fresca Magic 🥒

Chop & Mix:
• 4 ripe Roma tomatoes, diced small
• ½ white onion, finely diced
• 1-2 jalapeños seeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1-2 limes
• ½ tsp salt (adjust to taste)
• 1 garlic clove, minced

Salsa Mastery 🥄

• Combine all ingredients in a bowl.
• Stir gently to blend flavours.
• Let sit for 15-30 minutes to meld (or serve immediately if you can’t wait!).
• Taste and adjust lime or salt as needed.

Taco Time 🌮

• Spoon generously over your al pastor, carne asada, pollo asado, carnitas, or barbacoa tacos.
• Pair with warm corn tortillas and your favourite toppings like cilantro, onion, or a lime wedge.

[Pen& Prose Bookstore @Penprosebooks_]

Mkujie vitabu huku kwetu 🧘🏽🌸

[Summer's Savor @summer_food]

Classic French Beef Stew with Mushrooms

Ingredients:

3 lbs beef chuck, cut into 2-inch pieces
6 slices bacon, chopped
1 large onion, finely chopped
3 carrots, sliced
2 garlic cloves, minced
2 cups beef broth
2 tablespoons tomato paste
1 lb mushrooms, quartered
1/4 cup all-purpose flour
3 tablespoons olive oil
1 bouquet garni (thyme, bay leaves, parsley)
Salt and pepper, to taste
Directions:

Heat the olive oil in a large pot over medium heat. Add the bacon and cook until crisp. Remove the bacon and set it aside.
Season the beef chunks with salt and pepper. In the same pot, brown the beef in batches to ensure each piece is well-seared. Remove the beef and set it aside with the bacon.
In the same pot, add the chopped onion, sliced carrots, and minced garlic. Cook until the onion becomes translucent.
Sprinkle flour over the vegetables and stir well, ensuring the vegetables are evenly coated and the bottom of the pot is scraped to incorporate the flavorful bits.
Return the beef and bacon to the pot. Stir in the tomato paste and add the bouquet garni. Increase the heat to bring the mixture to a boil, then lower it to a simmer and cover the pot. Let it cook gently for about 2 hours.
About 30 minutes before the stew is done, heat a small amount of oil in a separate pan and sauté the mushrooms until golden. Add the cooked mushrooms to the stew and continue to simmer.

[Summer's Savor @summer_food]

Honey Baked Chicken

INGREDIENTS:

1/3 cup honey
1/4 cup low sodium soy sauce
1/4 cup finely chopped green onions
2 tablespoons cooking oil vegetable oil or canola oil
1 1/2 tablespoons garlic minced (or 4 large cloves garlic, minced)
1 tablespoon white vinegar (apple cider or rice wine vinegar — OPTIONAL)
1 teaspoon sesame oil OPTIONAL
3/4 teaspoon fresh minced ginger
2 1/2 pounds (1.2 kg) chicken thighs (skinless, boneless)
Salt and pepper to season
Fresh chopped parsley to garnish
DIRECTIONS:

In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger. Mix well and set aside.
Pat chicken dry with a paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade.
Cover and marinate chicken for at least 30 minutes if time allows (or overnight).
Preheat the oven to 425°F (220°C).
Transfer chicken along with the marinade to a cast-iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top.
Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. The chicken should have an internal temp of 165°F (or 70°C).