Check out the wonderful @tashainachurch and the amazing Triple Mango Ice Cream she made from my upcoming e-book, Secretly Healthy Sweet Treats! Mango is my favorite fruit and I love being able to have three times the Mango in one dish! Yum!!! Thank you to @tashainachurch for making this sweet treat and for your amazing support! Can't wait to share this e-book with everyone on Monday!!! #nourishwithrenatashst#mangogoodness#healthyindulgence 😋❤️🍦---- #Repost @tashainachurch with @get_repost
You ever feel like you want to cheat on healthy living?⠀
”Let food be thy medicine, thy medicine shall be thy food.” ~Hippocrates⠀
Sometimes I get sugar cravings and let my healthy diet fall to the wayside but now I don’t have to. @nourish_with_renata just launched her new e-Book and these sweet treats are packed with good ingredients. This is a mango ice cream I made from scratch! Check her facebook page out!
OMG! This 16-Pound Tomahawk Steak Goes for $1,200 @mbsteak @hardrockhotellv. I need 11 others to join me, who’s in? The next question is what Jeroboam of wine should we order? MB Steak (Morton Brothers Steak) was created by Michael and David Morton, sons of Arnie Morton, who founded the famed Morton’s of Chicago (now Morton’s The Steakhouse) in 1978, the restaurant opened at the Hard Rock Hotel in May.
If you thought that university coming around would stop us posting... you’d be very wrong‼️ We have decided to take a step back from education to continue our gastronomical adventure‼️‼️. Today we are revisiting the distinct flavours of the beautiful continent of Asia with these Sesame Pork Meatballs accompanied by a Chilli Noodle Broth. A handful of tender balls of pork meat perfectly harness some juicy coriander stalks, fresh ginger and sweet hoisin sauce, contrasted by a hefty chilli kick. We plated them on a bed of egg noodles that were brewed in a smooth broth infused with traditional Asian flavours including the internationally popular hoisin sauce, this definitely gave them an exciting twist, a refreshing change from your any ordinary noodles. Once put together, these ingredients made for a dish like no other‼️‼️‼️#foodceleb
Y esto fue el picoteo de ayer cumple de mi esposo
Y quiero contarte lo fácil, económico y rápido que podemos resolver cuando nos reunimos un grupo de personas para pasarla agradable sin mucho estrés
Te cuento, compramos pan pita y lo cortamos en triángulos para comer tipo snack o pasapalos (como se conoce en #Venezuela ) #nachos sin aditivos y aliños, algo no muy sano pero que no puede faltar es las papas fritas de bolsa 🤩 y galletas de soda
Con que lo acompañamos con 4 salsas super saludables
1 humus de garbanzo
1 humus de pimenton
1 palta esta receta ya la he posteado y es a base de Yogurt, buscala con #laverosalsapalta
1 #picoegallo 😍 para chuparse los dedos, en muchos lugares se conoce como #guacamole
Te cuento, hacerlas es super rápido la mayoría lleva limón o yogurt como acompañante y para el pico de gallo y la crema de palta usamos una sólita palta para ambas
Todos quedamos super llenos y hasta sobró de todo lo que te cuento y creeme que fue porque quedamos llenos porque hasta por placer pecaminoso y por gula seguíamos comiendo porque estaba delicioso, un #manjardeDios
Si Quieres la receta comentame y con mucho amor y cariño las voy colocando para que juntos aprendamos el placer de cocinar 💕
Les deseo un muy feliz fin de semana, disfruten, rían, descansen, pero sobretodo vivan y como decía un teleshow de mi país hagan bien sin mirar a quien
I made avocado pesto spaghetti 🥑🌱and it was lush :) Chestnut mushrooms, onions, plum tomatoes, cime di rapa and garlic cooked in coconut oil, lime juice, salt and pepper with avo pesto stirred through and topped with sunflower seeds 🌻
Avo pesto: Blended avocado, basil, garlic, lime juice, salt and pepper 💚
Happy Fry-day. Finally got to try @jollibee_canada @jollibee the other day and after eating the leftovers I have to say, I’m not sure what to think.
It definitely needs to be eaten in one sitting. As leftovers, it’s like eating something else entirely. Fresh, the skin was crunchy, but the batter was very floury. The mashed potatoes tasted like instant potatoes. Loved the gravy. the french fries were like any other. I didn’t try the peach, mango pie since I’m not a fan of mango. Of all the new fried chicken chains, not my favourite.
Tomorrow is officially fall, and it's finally getting below 90 degrees in salt lake! I am ready for cooler weather, pretty leaves and beautiful soups. .
Toss 1 cup pearl coucous, with broccoli and chickpeas (roasted on 425 for 20 min with olive oil, s&p), fresh baby tomatoes, and pesto (recipe below). .
For the pesto: in a food processor mix 3 stems worth of fresh oregano, 4 leaves of fresh basil, handful walnuts, juice from 1/2 lemon, 4 tbslp olive oil, s&p.
Cumin Lamb Chops with Charred Scallions and Peanuts // page 224-225
Let me start this one off by saying throughout this whole process, I have constantly been talking to Tommy about it. Asking his feedback, badgering him for his favorite recipe so far, you know the ushe. Well without even prompting, Tommy told me this is hands down his favorite recipe so far. We had 8 chops and he ate 6 in one sitting! Needless to say, we’ll definitely be making this again.
This is the first time I’ve cooked with lamb so I was a little nervous about preparing it right, but it turned out great! The chops got a nice golden brown crust that was full of the flavors from the spice rub and were juicy and tender inside. And the scallions added a pop of green to the plate and delicious flavor.
TIPS: You want to make sure your pan is scorching hot when you first put the chops in. This not only gets the scrumptious golden brown crust locking in all that flavor, but will help prevent your chops from over cooking. I had to turn my pan up to high before and a few times during the cook to make achieve this and you might too! If you don’t hear a sizzle, crank the heat!
RECOMMENDATION: When I was purchasing the chops, I tried to find the bigger ones than what I ended up getting. If I would have had bigger chops, though, it would have led to either too rare of chops for my liking or an over cooked outside to achieve the right temp inside. I recommend you get chops that weigh 1.5 lbs total that equals out to be 7-8 chops. You want them to be close to the size of your fist.
NEXT TIME: I want to remember to use the peanuts and vinegar! I was so excited and ready to eat these bad boys that I completely forgot to cook the peanuts and vinegar with the scallions. It was amazing without, but I’m sure it would be great with!
Do you like eating lamb? Have you cooked with it before? Would you try this recipe?
Find this recipe and more in @alisoneroman’s cookbook, Dining In!
#Repost @foodiesdiarybd with @get_repost
Bar-B-Q Tonight a place for Kabab 😍 I often go there.
They serve really mouthwatering Kababs in the town and if you are a Kabab lover you must try their Kababs atleast once, I am sure you'll love it. The place not cozy at all but you can go there with your friends and family as well and price is also very reasonable 🙂
Adding up prices down below so that you can have an idea about their price-
1. Chicken Tikka- 150+
2. Chicken Chagra (Half)-425+
3. Chicken Lever-140+
4. Beef Afghani Kabab- 150+
5. Beef Kheree Kabab- 800+
6. Rumali Roti-30+
Place: Bar-B-Q Tonight, Dhanmondi, Dhaka .
@dhakaslurps @dhaka.dish @fooddhaka @dhakaeats @dhanmondifoodlovers
Well this food you will not find it in any hotel or restaurants why ?
Because its typical Kathiyavadi Shabji with a new twist of patra, Yes the name of this dish is turiya Patra Shabji, this is a new invention you can try with roti and only shabji also .... So you can try at your home and for recipes just dm !☺... Photography: @ridham_sarapdadiya_photography