Making some Indo-Chinese food with Meat Noodles Last week on my Keto Essentials series of videos I showed you how to make meat noodles. These are a great low carb/keto alternative to zucchini noodles and other spiralized veggies. Now I’ll be honest, if I go to a Chinese restaurant, I’ll order rice over noodles on any
Granola is very popular breakfast and snack food which is also super easy to make. In fact, making homemade granola is healthier and tastier than store-bought version. In addition to a healthy breakfast and snack option, granola is very popular food choice to carry on treks/trails and camping since it’s so lightweight yet nutritious and
“Delicious and intriguing. Prep time does not include marination time, so allow time for that.” Ready In: 55mins Ingredients: 13 2 lbs boneless pork loin 1⁄2 teaspoon red food coloring 1 tablespoon fish sauce 1 tablespoon soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 tablespoon brown sugar 3 cloves garlic, minced 1
August 17, 2018 by Kirbie These Keto Biscuits are so tender and fluffy, you won’t believe they are flourless. They take less than 30 minutes to make and are gluten-free, keto, and low-carb. I am really excited to share this keto biscuit recipe with you today. I’ve been testing them all week and trying my hardest not to gobble them
Ingredients:8 ounces whole cremini mushrooms, stems removed and reserved for another use2 red bell peppers, chopped (2 cups)1 large fennel bulb, chopped (2 1/2 cups)1 large zucchini, chopped (2 cups)1 large red onion, cut into 8 wedges1 pint cherry or grape tomatoes5 garlic cloves, chopped (2 Tbsp.)2 tablespoons olive oil1 ½ teaspoons table salt, divided¾
Preheat the oven to 400°F. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme, and rosemary. Generously season with salt and pepper. Transfer the
Andrew Zimmern’s Kitchen AdventuresFor years, I ate these ribs all over China, Thailand and the Indo-Malay-Singaporean triangle. This is the tastiest, saltiest, sweetest, spiciest, most amazing rib recipe for stovetop cookery that I know of. Barbecue is cooking with smoke, grilling is cooking over a fire source, and for most of us in the US
Published: Jul 11, 2018 · Modified: Jun 13, 2020 · This post may contain affiliate links This post was sponsored by Monoprice as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. As much as I enjoy eating at restaurants, few things are more satisfying than
Photo by Penny De Los Santos Serves 6-8 Author Notes There are so many different Mexican mole sauces that the safest bet is not to guess a number at all. However, you can bet that a mole-based dish is present in most Mexican homes during the Day of the Dead celebration: a time where people
Serves 2 Author Notes How thrilling it feels to have picnic with such a royal dish, which was splendidly served as a side dish to none other than the Mughal kings in the bygone era! Yes, this is the Mughlai Kheema Paratha, which is stuffed with spicy mutton kheema (minced meat of a male goat)