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4 Easy 3-Ingredient Vegetable Side Dishes
 
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Here is what you'll need! 4 EASY 3-INGREDIENT VEGETABLE SIDE DISHES Cheesy Garlic Broccoli Serves 6-8 INGREDIENTS 3 broccoli crowns 1 ¾ cup cheddar cheese, shredded 3 cloves garlic, crushed Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 375ºF/190ºC. 2. Spread out broccoli in a medium rectangular casserole dish. 3. Stir the garlic and cheddar cheese together in a separate bowl. 4. Sprinkle the cheese evenly over broccoli and add salt and pepper to taste. 5. Bake for 25 minutes. 6. Enjoy! Honey-Roasted Carrots Serves 3-4 INGREDIENTS 6 whole carrots, peeled with tips and ends cut off 2 tablespoons butter 2 tablespoons honey Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 400ºF/200ºC. 2. In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper. (TIP! If you prefer bite-sized pieces, simply chop the carrots instead of leaving them whole.) 3. Bake for 25-30 minutes. 4. Enjoy! Butter Parmesan Corn Serves 6 INGREDIENTS 6 half ears corn, cleaned and husked 2 tablespoons butter, softened ½ cup grated parmesan Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 375ºF/190ºC. 2. Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat. 3. Place corn in a square baking dish and sprinkle with salt and pepper. 4. Bake for 25 minutes. 5. Enjoy! Bacon and Onion Roasted Potatoes Serves 6-8 INGREDIENTS ½ pound bacon, chopped 6 medium red potatoes, chopped into ¾-inch pieces 1 2-ounce packet onion soup mix Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 425ºF/220ºC. 2. Cook bacon in a cast iron skillet until crisp. 3. Remove any excess grease, if preferred. 4. Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste. 5. Bake in the skillet for 20-25 minutes, or until potatoes are cooked through. 6. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC ATUD020_06 Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 582902 Tasty
Salmon Meal Prep For Two
 
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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! Salmon Meal Prep Two Ways Servings: 4 INGREDIENTS Balsamic Soy Salmon ½ cup soy sauce ½ cup balsamic vinegar ¼ cup olive oil 2 garlic cloves, minced 2 6-ounce salmon filets Garlic Paprika 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon pepper 2 6-ounce salmon filets Vegetables 1 large carrot, thinly sliced on the bias 5 ounces green beans, ends trimmed 5 ounces asparagus, ends trimmed and chopped 1 medium yellow squash, chopped Olive oil, to taste Salt, to taste Pepper, to taste PREPARATION In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine. Put 2 of the salmon filets in the soy and balsamic mixture, making sure all sides are coated. Transfer to the refrigerator for 30 minutes, up to 2 hours. Preheat oven to broil on high. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Evenly coat the remaining 2 salmon filets with the spice rub. Place the salmon and vegetables on a baking tray lined with parchment paper. Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables. Broil for 11 minutes per inch of salmon thickness. Divide the salmon and vegetables into 4 tupperwares, mix and matching the vegetables to your liking. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/18977 MUSIC Hot Rod Chicks Licensed via Warner Chappell Production Music Inc.
Views: 365145 Tasty
3 Healthy One Skillet Quinoa Recipes | Dinner Made Easy
 
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Click here to SUBSCRIBE: http://bit.ly/1dn24vP **BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available Now: http://etsy.me/2tS1gsF **3 eBook Back-to-School Bundle Available Now** http://etsy.me/2vYIOjL More Dinner Made Easy Recipes: http://bit.ly/2kvgFi8 3 Healthy Fish Recipes: http://bit.ly/2k5T06a 3 Healthy Stuffed Veggie Recipes: http://bit.ly/2k9eT2y Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Dinner Recipes: http://bit.ly/2hzVBFv Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: http://amzn.to/2qTillc Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Sara Lynn Cauchon shares 3 new healthy one skillet quinoa recipes that are great for dinner. Asparagus, Chicken & Quinoa Bake Servings: 6 Calories per serving: 427 2 leeks, sliced 3 garlic cloves, minced 1 ½ cups quinoa 3 cups chicken broth 1 tbsp fresh thyme 1 tsp dried oregano 2 chicken breasts, cooked and shredded 2 cups asparagus, cut into 2” pieces 1 cup ricotta cheese 2 lemons ¼ cup fresh parsley, roughly chopped 1 cup parmesan, grated salt and pepper to taste 2 tbsp butter In an oven safe skillet on medium-high heat add butter. Add leeks and sauté for for 2-3 minutes, or until leeks soften. Add garlic and quinoa and cook for another minute. Add broth, thyme and oregano and bring to a boil. Cover pot and reduce to a simmer. Cook for approximately 15-20 minutes, or until quinoa is almost cooked through. Stir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon and parsley. Season with salt and pepper to taste. Top with parmesan and remaining lemon, sliced into rounds. Bake in oven at 375ºF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly. Store in the refrigerator for up to 3 days. Enjoy! Turkey Quinoa Taco Skillet Servings: 8 Calories per serving: 488 1 lb ground turkey 1 onion, finely diced 1 red pepper, diced 1 cup corn, fresh or frozen 2 garlic cloves, minced 1 jalapeno, minced 1 tbsp chili seasoning 1 tsp ground cumin 1 can black beans, rinsed and drained 1 cup quinoa 1 14oz can diced tomatoes 2 ½ cups chicken broth salt and pepper to taste 1 cup cheddar cheese, grated cilantro to garnish oil In an oven safe skillet on medium-high heat add oil. Add turkey and cook until slightly browned and almost cooked through. Add onion, red pepper, corn and cook for another minute. Add minced garlic, jalapeno chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, or until quinoa is mostly cooked through. Turn the heat off and top mixture with cheddar cheese and put the lid back on. Allow cheese to melt and serve immediately with cilantro and salsa. Store in the refrigerator for up to 3 days. Enjoy! Garlic Shrimp & Quinoa Servings: 8 Calories per serving: 315 1 onion, finely diced 4 garlic cloves, minced 1 chili, finely sliced (deseeded if desired) 1 tsp smoked paprika 1 ½ cups quinoa 3 cups chicken or vegetable broth 2 tbsp butter 2 cups broccoli florets 1 lb raw shrimp, peeled 1 lemon 2 tbsp butter salt and pepper to taste green onion for garnish In a skillet on medium-high heat add butter. Add onion and cook for 3 minutes, or until slightly softened. Add garlic, chili and smoked paprika and cook until fragrant. Add quinoa and stir to combine. Add broth and season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover skillet and cook for 10-15 minutes, or until quinoa is cooked and liquid is mostly absorbed. Add broccoli florets and shrimp. Cover skillet and cook for an additional 5 minutes or until shrimp are cooked through. Season with lemon juice and garnish with sliced green onion. Store in the refrigerator for up to 3 days. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon
Views: 972564 The Domestic Geek
4 Meal Prep Side Salads / 4 Ensaladas para Almuerzo
 
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Get full Meal Prep Side Salad recipes here: https://fitmencook.com/meal-prep-sides/ Old 4 Meal Prep Side Dishes: https://www.youtube.com/watch?v=30R2rccRO_o Enjoy the video and let me know what you think about these 4 recipes in the comments below. :) ►GET MY NEW ANDROID APP NOW Fit Men Cook Android app: http://bit.ly/fmcandroid Fit Men Cook iOS app: http://bit.ly/fmcapple For more Low Carb Meals subscribe: https://www.youtube.com/user/fitmencook?sub_confirmation=1 Camera: • Sony a7 s2: http://amzn.to/2j0Z1xm • Produced by: me, FitMenCook :) Vlogging Camera: • Sony RX100 M5: http://amzn.to/2ibTvrf • Produced by: me, FitMenCook :) ***FRESH BEATS WANTED: If you are a producer or creator and would like for me to use your music, please email me at: fitmencook@gmail.com. ► FOLLOW me on social: INSTAGRAM: http://instagram.com/fitmencook FACEBOOK: http://www.facebook.com/fitmencook TWITTER: http://www.twitter.com/fitmencook BLOG: http://www.fitmencook.com SNAPCHAT: @fitmencook Join my Newsletter: http://eepurl.com/bivKd1
Views: 17573 Fit Men Cook
Chef Robert Irvine's Healthy Chicken Recipes 3 Ways
 
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Chef Robert Irvine's new series shows you how to add variety to your favorite meals by cooking them three ways! Try these three chicken marinades to add a punch of flavor to an otherwise dull protein. Chef Robert Irvine's Fit Crunch Bars ► http://bbcom.me/2oZS3Pu Free & Flat Rate Shipping on Top Brands | Look for the B-Elite Badge ► http://bbcom.me/2oZT366 Chef Robert Irvine knows what it takes to keep your taste buds happy. From dealing out much-needed tough love on "Restaurant: Impossible" to his best-selling cookbooks, Irvine has spent the last 25 years discovering—and defining—what good food is. For his new video series on Bodybuilding.com, he'll stop by every few weeks with a trifecta of flavors for your favorite foods. This week, Chef Irvine takes a bodybuilding staple, chicken breast, and turns it into three mouth-watering dishes with three distinct flavors. His marinades can be used on nearly any meat; try it on steak, lamb, or pork. ========================================­===== | Grilled Mustard Chicken | Protein from the chicken combined with 11 grams of protein per cup of mustard makes this dish a muscle-building powerhouse. Throw in some dill and citrus for added flavor. Ingredients - Chicken breast, 6 oz. - Dill, 1 oz. - Dijon mustard, 3 tbsp - Olive oil, 1 tbsp - Lemon juice, 1/2 lemon Directions 1. In a food processor, blend mustard, dill, and lemon juice. 2. Place chicken in mustard marinade for at least 4 hours. 3. Place marinated chicken on grill. 4. Coat chicken in olive oil and cook for five minutes on each side until it reaches an internal temperature of 185 degrees F. Nutrition Facts - Serving size: 6 oz. - Recipe yields: 1 serving - Calories: 317 - Fat: 19 g - Carbs: 4 g - Protein: 34 g ========================================­===== | Curry Chicken | Get ready for an intense meal with this spicy dish. The heat from the curry powder in this dish helps you burn fat while you eat. Win-win. Ingredients - Chicken breast, 6 oz. - Cumin, 1 tbsp - Curry powder, 1 tbsp - Garlic, minced, 2 cloves - Olive oil, 1 tbsp Directions 1. Make a dry rub by combining curry powder, cumin, and minced garlic. The juice from the garlic will help wet the mix. 2. Dip the chicken breast in the mix and rub. 3. Plastic in wrap and leave in the fridge until you're ready to grill. 4. Cook chicken for five minutes on each side until it reaches an internal temperature of 185 degrees F. Nutrition Facts - Serving size: 6 oz. - Recipe yields: 1 serving - Calories: 325 - Fat: 20 g - Carbs: 8 g - Protein: 34 g ========================================­===== | Garlic And Fresh Herb Chicken | Instead of dousing your food in salt and pepper to add flavor, opt for fresh herbs. Pro tip: Use the back of the knife to break the stems of the rosemary and release the herb's natural oils for even more flavor. Ingredients - Chicken breast, 6 oz. - Rosemary, 2 oz. - Oregano, 2 oz. - Thyme, 2 oz. - Garlic, 3 cloves - Lemon juice, 1 lemon - Olive oil, 2 tbsp - Salt, to taste - Pepper, to taste Directions 1. Combine roughly chopped oregano, thyme, and rosemary in a bowl. Add chopped garlic, oil, and lemon juice. 2. Marinade the chicken in the refrigerator until you're ready to use it. 3. Cook chicken for five minutes on each side until it reaches an internal temperature of 185 degrees F. Nutrition Facts - Serving size: 6 oz. - Recipe yields: 1 serving - Calories: 445 - Fat: 33 g - Carbs: 9 g - Protein: 34 g ========================================­===== | Bodybuilding.com | Sales & Specials ► http://bbcom.me/2oZT366 Fitness Articles ► http://bbcom.me/2p02jar #1 Online Supplement Store ► http://bbcom.me/2oZYaU7 Free Fitness Plans ► http://bbcom.me/2p00zxO #1 Women's Fitness Site ► http://bbcom.me/2p01U8a ========================================­===== | Follow Us | YouTube ► http://bit.ly/1RSJFa4 Facebook ► http://on.fb.me/1lomhpr Instagram ► http://bit.ly/1LzBxab Twitter ► http://bit.ly/1RSJQlL Google+ ► http://bit.ly/1NRe8qu Pinterest ► http://bit.ly/1OOZgY4 Spotify ► http://spoti.fi/1NRebm0 We are Bodybuilding.com. Your transformation is our passion. We are your personal trainer, your nutritionist, your supplement expert, your lifting partner, your support group. We provide the technology, tools and products you need to burn fat, build muscle and become your best self.
Views: 826211 Bodybuilding.com
Beth's 15-Minute Chicken Dijon and Asparagus Recipe (Real-Time Recipe!) | ENTERTAINING WITH BETH
 
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Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner while party planning! SUBSCRIBE to my cooking channel for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE CHICKEN DINNER RECIPES Cashew Chicken Recipe http://bit.ly/2xA31RM White Wine Chicken Recipe http://bit.ly/2J88DE5 15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9 Orange Chicken Recipe http://bit.ly/2lJWg5w Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN WATCH MORE REAL TIME RECIPES Chicken Dijon Recipe http://bit.ly/EWBChick Omelette for Dinner http://bit.ly/EWBOmelette Cod Provencal http://bit.ly/CodEWB Feed Me Fast Chicken http://bit.ly/EWBFMFChick Vegetable Gnoochi Pesto http://bit.ly/EWBGnoochi CLICK HERE FOR ROASTED POTATO RECIPE:http://bit.ly/FoolProofPotatoes FIND AMORA MUSTARD HERE: http://bit.ly/AmoraUS WATCH MORE FAMILY-FRIENDLY RECIPES! Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir 5 Great Lunchbox Ideas http://bit.ly/1AaVG3v Quick Breakfast on the go! http://bit.ly/1zY5OLN Soy Glazed Roasted Chicken http://bit.ly/1zEMG7T Provencal Chicken Stew http://bit.ly/1AaVJMT Chicken Lettuce Wraps http://bit.ly/1CLOz3U Grilled Chicken Brochettes http://bit.ly/ChickBrochettes Easy Minestrone Soup http://bit.ly/MineSoup Chinese Chicken Salad http://bit.ly/ChineseChickSalad Cheesy Pasta Pizza Bake http://bit.ly/PastaPizzaBake Easy Omelette for Dinner http://bit.ly/1AaWeXn Spinach Ravioli & Caramelized Onions and Tomatoes http://bit.ly/1zY741m Healthy Shrimp Tacos http://bit.ly/1HLlqUL Curried Carrot Soup http://bit.ly/1xUip4t BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS Serves 4 INGREDIENTS: 2 Skinless, boneless chicken breast salt and pepper to taste ½ tsp (2.5 ml) coconut oil ½ cup (120 ml) chicken broth 2 tsp (10 ml) Dijon mustard 1 tsp (5 ml) dried tarragon 1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream 1 bunch asparagus trimmed 2 tsp (10 ml) olive oil salt and pepper to taste METHOD: Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets. Heat coconut oil in a non-stick skillet until melted and hot. Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown. Meanwhile, wash and trim the asparagus. Pat dry. Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides. Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream. Pour sauce over the chicken and serve with the asparagus on the side. If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tiips and techniques! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 170305 Entertaining With Beth
Beth's BBQ Chicken Sliders in the Oven | ENTERTAINING WITH BETH
 
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Learn how to make my delicious BBQ Chicken Sliders Recipe in your oven! No BBQ needed. A great family favorite, one of my go-to dinner recipes! Enjoy! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa BETH'S CORN SALAD RECIPE http://bit.ly/CornSaladEWB BETH'S BLUEBERRY RECIPE http://bit.ly/BlueTartsEWB BETH'S CRUMBLE RECIPES: Nectarine, Peach Blackberry Crumble http://bit.ly/EWNNectCrumble Plum Crumble http://bit.ly/PlumCrumbleEWB1 BETH’S BBQ CHICKEN SLIDER RECIPE Serves 4-6 INGREDIENTS: 2 Chicken Breasts, skin on, bone-in salt and pepper to taste 1 package of brioche buns, slider size 1 tbsp (15 ml) melted butter FOR BBQ SAUCE: 1 cup (240 ml) of ketchup 1/4 cup (60 ml) of white wine vinegar 1/3 cup (60 g) brown sugar 1/3 cup (60 ml) of molasses 1 ½ tsp (7.5 ml) of hot sauce 2 tsp (10 ml) Dijon mustard ½ tsp (2.5 ml) Worstershire sauce 2 garlic gloves FOR COLESLAW: 2 cups (300 g) Green Cabbage, thinly sliced ¼ cup (40 g) Red Onion, thinly sliced into half moons ½ Carrot, peeled into ribbons with a potato peeler 1/3 cup (60 ml) Mayonnaise 1 tbsp (15 ml) White Wine Vinegar 1 tbsp (12 g) Brown sugar 1 tbsp (15 ml) Dijon Mustard 1 tsp (5 ml) Celery Seed ¼ tsp (1.25 ml) Salt ¼ tsp (1.25 ml) freshly cracked pepper METHOD: Preheat oven to 400F/(200C) Place chicken on a baking sheet and roast for 25-30 mins until cooked through. NOTE: This part can be done the day before. Keep refrigerated until ready to serve. PREPARE BBQ SAUCE: Combine ketchup, vinegar, brown sugar, molasses, hot sauce, mustard, worstershire sauce and garlic and in a medium saucepan. Cook, while stirring until thicken and reduced slightly. NOTE: This part can be done the day before. Keep refrigerated until ready to use. PREPARE COLESLAW: Slice cabbage, and onion very thin. Place in a large mixing bowl. Add carrots and set aside. Meanwhile in a smaller bowl combine, mayonnaise, vinegar, brown sugar, Dijon mustard, celery seed, salt and pepper. Mix to combine. Pour dressing over vegetables and toss. Serve immediately. (If not serving right away, keep dressing and vegetables separated and covered. Toss moments before serving) TO ASSEMBLE SANDWICHES: Brush brioche rolls with melted butter and lightly toast under the broiler until golden brown. Remove skin from chicken. Shred chicken meat with two forks and place in a large bowl. You should get about 3 cups. Warm BBQ sauce and spoon over chicken tossing until well coated. Reserve the rest of the sauce to serve on the side, or it will last in your fridge for 4-5 days or in your freezer for a month. Place a layer of coleslaw on the bottom of the toasted bun. Top with pulled chicken mixture. Top with bun. Arrange on platter and serve with extra sauce on the side. This goes great with corn salad! (SEE RECIPE BELOW) BETH’S CORN SALAD RECIPE: Serves 4-6 INGREDIENTS: 8 Ears Fresh Corn, husked 1 cup cherry tomatoes, diced in half 1 cup orange bell peppers, diced ¼ fresh basil, cut into ribbons 1 tsp red wine vinegar 1 garlic clove, minced ½ tsp dried tarragon 3 tbsp olive oil salt and pepper METHOD: Blanch corn in boiling water for 5 mins. Remove and allow to cool. Slice corn off the cob and transfer to a large bowl. Add cherry tomatoes and peppers. In a small bowl add red wine vinegar, garlic, tarragon, salt and pepper, and combine. Slowly add olive oil whisking all the while. Keep dressing covered and refrigerated until ready to serve. Moments before serving, pour dressing over the salad, add basil and toss.
Views: 63718 Entertaining With Beth
Amazing Thai Food - UNSEEN Coconut Milk BBQ Chicken in Thailand! ไก่กอและที่อร่อยที่สุดในโลก
 
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►Subscribe for more food videos: http://bit.ly/MarkWiensSubscribe ►Read the blog post: https://www.eatingthaifood.com/best-thai-coconut-milk-bbq-chicken/ ►Follow my Instagram: https://www.instagram.com/migrationology/ ไก่กอและที่อร่อยที่สุดในโลก Located in the small sleepy town of Hua Sai (หัวไทร) in Nakhon Si Thammarat, is where you’ll find what is probably the best of the best of all southern Thai style coconut milk bbq sauce grilled chicken in all of Thailand (in Thai the type of grilled chicken is called ไก่กอและ gai galae). My wife has been coming to this spot, which is called Gai Yang Galae Hua Sai (ไก่ย่างกอและหัวไทร) for years ever since she was a kid, because her father is from this city originally, and he even knows the family that owns it. It had been over 10 years since my wife had been back here, but she said that as a kid, her and her family would drive straight there, order at least 50 skewers and eat them all. You’ll find this type of Thai coconut milk bbq sauce chicken all over southern Thailand, just look for someone grilling up some deep red colored skewers of chicken. And I’ve tried it at dozens of places throughout southern Thailand. But no other gai galae (ไก่กอและ) that I’ve ever had even comes close to this version. This is the best of the best, worthy of a food pilgrimage to this tiny local town in southern Thailand. Ok, so what makes Gai Yang Galae Hua Sai (ไก่ย่างกอและหัวไทร) so unique, one of a kind, and the best? There are 2 main reasons: The coconut bbq sauce that they use is made from pure coconut cream. Some other vendors in Thailand that make this dish add flour to stretch out the coconut milk and make it cheaper, which in turns makes the bbq sauce less flavorful and more sticky, and not nearly as good. They have a truly unique and one of a kind grilling technique where they coat the chicken in bbq sauce, then grill it and let it dry, and repeat this process three full times. It’s time consuming and takes lots of effort, but the results are spectacular. The Thai coconut milk bbq sauce grilled chicken was insane. It’s one of the most richly densely packed coconut cream delights that I’ve ever had. The sauce is a little sweet and nutty, and so rich that it’s almost unbelievable. Also, somehow even through the grilling and drying process, the chicken remains and not dried out whatsoever. It was one of those transcendent Thai food experiences and unseen Thai food in Thailand! ►Read the full blog post for more details about this unique and amazing Thai bbq chciken: https://www.eatingthaifood.com/best-thai-coconut-milk-bbq-chicken/ -- Camera gear I use: Main camera: http://amzn.to/2dEL3hv Main lens: http://amzn.to/2e5Lum6 2nd camera: http://amzn.to/2mczuDx 2nd lens: http://amzn.to/2mcEGau Microphone: http://amzn.to/2dEr9Z9 Gorillapod: http://amzn.to/2epFsQx *These are Amazon affiliate links I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology T-shirts available now: https://migrationology.com/store/ -- ►Subscribe to my channel for more videos: http://bit.ly/MarkWiensSubscribe
Views: 600123 Mark Wiens
Freezer Meals! Healthy Meal Prep - Freezer Dinners! - Mind Over Munch
 
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Check out my healthy FREEZER MEALS – these DIY Frozen Dinners are perfect for your healthy meal prep this week. Berry BBQ Chicken, Bacon Potatoes, Corn Salad, Hamburger Pilaf and more! ★ SUBSCRIBE for new episodes every Thursday! http://bit.ly/MindOverMunch ★   ★ SUBSCRIBE to our NEW 2nd channel, Eat The Pizza! http://bit.ly/eatthepizza ★   Learn about my MEAL PREP IGNITE COURSE: https://bit.ly/2pTwvTy Meal Prep eBook: http://bit.ly/2jEztdi NEW Bento eBook: http://bit.ly/1nDyR6h 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t STUFF From this video: ► Meal Prep Containers (3 compartment): http://amzn.to/2ub5P5h ► Meal Prep Containers (2 compartment): http://amzn.to/2tHwAev ► T-Fal Cookware: http://amzn.to/2rV0ZI6 ► Hot Plate: http://amzn.to/2rb0OUl ► Masher: http://amzn.to/2rUKJHi ► Mandolin: http://amzn.to/2u1JHtM ► Safety Glove: http://amzn.to/2sJ9mTW ► Panini Press: http://amzn.to/2t6U3Ec RECIPES BERRY BBQ SAUCE: http://bit.ly/2un14Wr CORN PEAS TOMATO SAUTE: http://bit.ly/2uiWlUY GRILLED DILL ZUCCHINI: http://bit.ly/2udrl8W HAMBURGER PILAF: http://bit.ly/2udy82t JALAPENO BEANS: http://bit.ly/2tj41lE MEXICAN FARRO: http://bit.ly/2uj3swp ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯ DISCLAIMER The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
Views: 150582 Mind Over Munch
Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer
 
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Learn the 3 Safest fish to eat! I'll teach you more at http://www.ThomasDeLauer.com We are going to go over the top 3 fish to eat and the fish that you may want to avoid. Fish can become contaminated in a number of ways - size, species, age and location determine contamination levels. Heavy Metals: Mercury and Lead- Mercury is known to cause many health problems and is especially dangerous for children and women who are or may become pregnant. It can take 12-18 months for mercury to pass through the body, so women who may become pregnant should also work hard to avoid mercury. The nervous system and kidneys are the main targets of mercury. Children exposed to mercury may cause mental development problems, including coordination and learning handicaps. Anyone can experience mercury health effects, including: fatigue, dizziness, numbness or tingling, memory and coordination problems, irritability.If enough mercury is consumed, permanent brain and kidney damage can occur. Large, older, or predatory fish have more time and eat more contaminated foods, allowing heavy metals to bioaccumulate. Industrial Chemicals- PCBs, dioxins, DDT and other chemicals can leach from factories or garbage into our waters. These chemicals are related to cancer risk. Bottom dwelling fish are the most susceptible to these toxins, including the American eel, sea trout and wild striped bass. Radiation- The Fukushima nuclear disaster is one of the most widely discussed radiation events that has an impact on what we eat. Radiation is known to cause cancer, so avoiding foods high in radioactive compounds is important. Researching your fish choices online is the best way to avoid consuming fish that come from an area high in radiation. Choosing Fish for Your Family- The Environmental Defense Fund Seafood Selector is a great benefit when deciding what fish to avoid and what fish to load up on. Given the above concerns while also weighing in health and deliciousness, here is the list of the top three fish: (1) Pacific Sardines (US and Canada): -Low in mercury -Sustainably fished -High in omega-3 fatty acids, vitamins B12, B2, B3, D, selenium, phosphorus, calcium, copper and more -They are inexpensive and easy to find canned. (2) Wild Alaskan Salmon: -Salmon is one of the most delicious fish, rich in healthy fats. -Low in mercury and sustainably fished -Contains bioactive peptides that may support for cartilage, insulin and inflammation. -High in vitamins B12, B3, D, selenium, omega-3 fatty acids, phosphorus, B6 and many others. (3) Muscles: -Low in mercury and one of the most sustainably fished seafood sources out there -High in selenium, omega-3s, B12, iron, magnesium, potassium, phosphorus and many others. Seafood to Avoid: Due to toxins and sustainability, it is best to stay away from these types of seafood. (1) Shark: -Anything this high up on the food chain is going to be a red flag when it comes to toxins.Predators consume other fish and their toxins. The higher up on the food chain, the higher the levels of mercury and toxins in the fish. Adding to the health dangers is the unsustainable fishing practices. Sharks have long gestation periods, taking a long time to mature and have offspring. This makes overfishing or depleting their numbers easy to do. Most shark species are experiencing a large decline due to fishing, being caught as bycatch and for fins in Asia. (2) Tuna: A favorite among many sushi goers is unfortunately very high in mercury and horrible for sustainability. Some tuna is much better for you and the environment than others. If you do consume tuna, US yellowfin is the best option. Canned albacore tuna is high in mercury and should be avoided. Bluefin and imported albacore are the worst tuna options for health and sustainability - do your best to avoid these. Canned light tuna is better for you than canned white tuna when it comes to mercury, with about ⅓ the mercury content of canned white tuna. (3) Farmed Tilapia: Farmed tilapia in the US is often imported from China and Taiwan where the conditions and chemicals used are very troublesome. (4) Swordfish: All swordfish, being large hunters, are high in mercury. They are also fished very unsustainably, with large bycatch of sea turtles, sharks and seabirds. References 1. Mussel nutrition and health benefits http://canadiancove.com/recipes/nutrition_and_health 2. EDF Seafood Selector http://seafood.edf.org/guide/best 3. Salmon http://www.whfoods.com/genpage.php?tname=foodspice&dbid=104 4. Sardines http://www.whfoods.com/genpage.php?tname=foodspice&dbid=147 5. Mercury in Seafood http://seafood.edf.org/mercury-seafood 6. Common questions about contaminants in seafood http://seafood.edf.org/common-questions-about-contaminants-seafood 7. The lingering effects of fukushima on fish http://time.com/4241443/fukushima-disaster-food-safety/
Views: 650921 Thomas DeLauer
Gordon Ramsay’s Recipes for a Better School Lunch
 
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We’ve pieced together some of our favourite recipes from the channel into one Back to School special – tell us below what your perfect school lunch is? Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
Views: 9583073 Gordon Ramsay
The Best Foods to Stay Full & Satisfied on a Diet
 
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TAKE MY PHYSIQUE QUIZ https://kinobody.com/ytquiz FOLLOW ME Website: https://kinobody.com/yt Instagram: https://www.instagram.com/gregogallagher/ Facebook: https://www.facebook.com/kinobodyfitness KINOBODY PRODUCTS Fitness Programs - https://kinobody.com/courses Supplements - https://kinobody.com/supplements-yt Apparel - https://kinobody.com/apparel How I Built The Life & Body of My Dreams - https://www.youtube.com/watch?v=3a7u1ZiiJhs The Best Foods to Stay Full & Satisfied on a Diet Hey guys ! These are my favorite foods to hit my calories & macros, and stay full on a diet. Big news! The First ever, Kinobody cook book is launching in just a couple days. If you want to notified when it goes live then join the exclusive waiting list here - http://kinobody.com/chef
Views: 202462 Kinobody
Chef Robert Irvine's Healthy Rice Recipes 3 Ways
 
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Rice is often referred to as the forbidden carbohydrate, but that's a misnomer. Rice can make a great base for a protein-rich meal. Turn a boring carb into an exciting entrée with these three recipes. Chef Robert Irvine's Fit Crunch Bars ► http://bbcom.me/2qFdRhx Free & Flat Rate Shipping on Top Brands | Look for the B-Elite Badge ► http://bbcom.me/2qEGQlu ========================================­===== | Black-Eyed Pea And Sausage Rice | Every rice dish starts with a hot pan. If the pan is not hot, we can't toast the rice. Toasting the rice is what opens the kernel up and brings flavor. Not in the mood for sausage? Make this dish your own with chorizo, flank steak, or salmon instead. Don't love black-eyed peas? Replace with your bean of choice. Once you add the orange juice to layer flavor and cut fat, you'll smell the delight of a finished product. Ingredients • Brown rice, 1 cup (cooked) • Black-eyed peas, 4 oz. • Italian sweet sausage, 3 oz. • Orange juice, 1 orange • Scallions, 2 • Onion, ½ • Grapeseed oil, 1 tbsp • Salt, to taste • Pepper, to taste Directions 1. Turn the heat up. Add grapeseed oil to the pan and allow to heat. 2. Dice onion and place in pan to caramelize. 3. Add the sausage and sauté with the onion. Add black-eyed peas. 4. Add cooked brown rice to the pan. Mix. 5. Add salt and pepper to taste. 6. Squeeze in the juice of an orange. 7. Garnish with scallions. Nutrition Facts Serving size: 1 bowl Recipe yields: 1 serving Calories: 632 Fat: 26 g Carbs: 80 g Protein: 28 g ========================================­===== | Chickpea And Cilantro Rice | Turn a vegetarian meal into a complete protein with this new take on rice and beans. After coating your pan in grapeseed oil (which Chef Irvine recommends instead of olive oil because of its lack of taste and low heating point), add your chickpeas to the pan. With this dish, the real flavor punch comes from the combination of cilantro, curry powder, and lemon juice. Ingredients • Brown rice, 1 cup (cooked) • Chickpeas, ¼ cup • Curry powder, 1 tbsp • Onion, ½ • Grapeseed oil, 1 tbsp • Water, as needed • Lemon, ½ • Cilantro, 1 oz. • Salt, to taste Directions 1. Turn the heat up. Add grapeseed oil to the pan and allow to heat. 2. Dice onion and place in pan to caramelize. Allow to sizzle. 3. Add chickpeas and curry powder. 4. Add cooked rice to the pan. Stir and allow flavors to meld. 5. Add water to the pan to create a sauce. 6. Squeeze the lemon juice into the pan to bring the flavors together. Add cilantro. 7. Add salt to taste. Nutrition Facts Serving size: 1 bowl Recipe yields: 1 serving Calories: 462 Fat: 18 g Carbs: 70 g Protein: 10 g ========================================­===== | Cauliflower Rice | Make the most of cauliflower with this dish that makes vegetables the star. The added crunch from protein-rich nuts and fresh aroma from the picked basil make this one well-rounded meal. Ingredients • Grapeseed oil, 1 tbsp • Cauliflower, 4 oz. • Garlic, 1 tsp • Brown rice, 1 cup • Water, as needed • Toasted pecans, 1 oz. • Basil, 1 oz. • Salt, to taste Directions 1. Add grapeseed oil to the pan and allow to heat. 2. Add in cauliflower florets. Allow to caramelize to a golden brown. 3. Add garlic and rice. Allow flavors to meld. 4. Add water to steam and allow cauliflower to cook al dente. 5. Add toasted pecans and a pinch of salt. 6. Pick basil instead of chopping to keep the flavor intact and the herb green. Add to dish and serve. Nutrition Facts Serving size: 1 dish Recipe yields: 1 serving Calories: 568 Fat: 36 g Carbs: 56 g Protein: 11 g
Views: 297178 Bodybuilding.com
How to Meal Prep - Salmon  (4 Meals/Under $6) | How To Meal Prep | A Sweet Pea Chef
 
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New to #mealprep? Welcome to an easier way of living a #healthy and tasty lifestyle. Meal prep solves the problem of wanting to eat healthy, but every time you go to grab something from the fridge, nothing is ready to eat and you really, really, REALLY don’t feel like cooking a full healthy, well-balanced dinner. With meal prep, you choose the time and the day you actually have energy and time (key factors, let's be honest) and prep your meals ahead of time. Keep reading if you want to make life SO MUCH EASIER. For starters, PUH-LEASE make this salmon meal prep. We’ve got pan-roasted salmon, garlic rice, and garlic parmesan green beans. Meal prep never tasted so good, y’all. RECIPES PAN-ROASTED SALMON: 4 6-oz. salmon fillets (approx. 2 lb fillet, skin removed) 1 tbsp olive oil 2 tbsp coconut sugar 1 tsp sea salt 1 tsp ground black pepper 1/2 tsp ground cumin 1/4 tsp dry mustard 1/8 tsp ground cinnamon GARLIC BROWN RICE: 1 tbsp olive oil 3 cloves garlic, minced 1 tsp sea salt 1 1/2 cups brown rice, uncooked 3 1/2 cups low sodium chicken broth 2 green onions, sliced (optional) GARLIC PARMESAN GREEN BEANS: 1 tbsp olive oil 2 lbs fresh green beans, stems removed 2 cloves garlic, minced 1 tsp sea salt 1/4 tsp ground black pepper 2 tbsp parmesan cheese, grated (use nutritional yeast for vegan or omit for paleo) Get ALL these recipes here: https://www.asweetpeachef.com/how-to-meal-prep-salmon/ Click here to SUBSCRIBE: http://bit.ly/1ykBnSG - Looking to start eating healthy? Try my FREE 1-Day Cleanse Kit at http://bit.ly/2kaFONp To join my FREE healthy Facebook community to take back your health, go to http://bit.ly/1PjjVAm _ Check out all my video recipes: https://www.youtube.com/asweetpeachef Check out my food blog for step-by-step photos and more recipes at http://www.asweetpeachef.com/
Views: 9735 Lacey Baier
Gordon Ramsay's Ultimate Cookery Course - Episode 9 - Real Fast Food
 
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// 45% OFF to 'Home Cooking: Everything You Need to Know to Make Fabulous Food' Gordon's cookbook! Get it: http://amzn.to/2hyJYeP // 40% OFF to 'Gordon Ramsay Makes It Easy' cookbook! Get it: http://amzn.to/2gNxMbr Recipes: Chicken stir fry with rice noodles 01:45, Noodle soup with poached eggs & spring onions 06:49, Stir-fried pork noodles 08:00, Noodles with chili, ginger & lemongrass 09:15, smokey pork sliders with BBQ sauce 16:00. Cooking Tips: jointing a chicken 10:46, preventing skewers from burning 12:29, no-fuss marinating 12:41, lime & lemon juice for marinade 12:52, lemon juice for cooking rice 13:04. Vinegar guide with FREE SHIPPING: Malt Vinegar http://amzn.to/2hyO5I1 // Red Wine Vinegar http://amzn.to/2hI3wAx // White Wine Vinegar http://amzn.to/2hyDzQX // Sherry Vinegar http://amzn.to/2hyOFp8 // Cider Vinegar http://amzn.to/2gNztWu // Rice Vinegar http://amzn.to/2hQrSUI // Balsamic Vinegar http://amzn.to/2hyIWyW //
Views: 1399493 Yum!Yum! Food Network
Chef Robert Irvine's Healthy Steak Recipes 3 Ways
 
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Chef Robert Irvine's new series shows you how to add variety to your favorite meals by cooking them three ways. When chicken gets old, try out one of these three steak recipes! Chef Robert Irvine's Fit Crunch Bars ► http://bbcom.me/2q5Mwrl Free & Flat Rate Shipping on Top Brands | Look for the B-Elite Badge ► http://bbcom.me/2q5OoQP Of the meats that make their way onto our plate, steak is the best in protein. But, since it's harder for the body to break down, it's not often a staple, like chicken or turkey. Make the most of your biweekly steak nights by trading in boring and plain for one of these Irvine-approved recipes. ========================================­===== | Mustard Flank Steak | While an inexpensive and typically tough cut of meat, flank steak has great flavor and is very versatile. With the help of a tasty marinade, it can be tenderized. This first marinade uses mustard as an emulsifier that thickens and flavors at the same time. Combined with the salty-sweet tang of balsamic, this marinade will have you recreating this recipe till the cows come home. Ingredients - Flank steak, 8 oz. - Balsamic vinegar, 1/4 cup - Olive oil, 1/4 cup - Mustard, 2 tbsp - Pepper, to taste - Salt, to taste - Basil, to garnish Directions 1. Make a simple marinade using the olive oil, balsamic vinegar, and mustard. Use whichever type of mustard you prefer (Dijon used here). Whisk together. 2. Place steak directly in the marinade. Cover in plastic wrap. 3. Leave in the refrigerator for a few hours. 4. Sauté or grill the steak for about 4 minutes on each side, or until internal temperature reaches 135 degrees F. When finished, slice at an angle to cut through the toughness of the muscle. 5. Garnish with basil. Nutrition Facts - Serving size: 1 steak - Recipe yields: 4 servings - Calories: 495 - Fat: 32 g - Carbs: 6 g - Protein: 48 g ========================================­===== | Flank Steak with Jicama Salsa | The tuber jicama is a great base for a steak-paired salsa. Its crisp texture and fresh taste make it the perfect base for the tomato and tomatillo blend. Whip the salsa up the night before to give the flavors time to meld. Ingredients Marinade - Flank steak, 8 oz. - Jalapeno, chopped, 1 tbsp - Lemon juice, 1 tbsp - Garlic, minced, 1 tbsp - Olive oil, 1 tbsp Jicama Salsa - Tomatillos, diced, 1/4 cup - Jicama, diced, 1/4 cup - Tomatoes, 1/4 cup - Lemon juice, 1/8 cup - Olive oil, 1/4 cup - Cilantro, to taste - Salt, to taste - Pepper, to taste Directions 1. For the salsa, combine chopped tomatillos, tomatoes, jicama, oil, cilantro, and lemon juice. Add a pinch of salt and pepper. 2. Cover in plastic wrap, and place the salsa in the fridge. 3. For the marinade, combine a chopped jalapeno, garlic, oil, and lemon juice. Blend. 4. Allow flank steak to marinate overnight. 5. Grill or sauté for about 4 minutes on each side, or until internal temperature reaches 135 degrees F. 6. Cut steak at an angle. Pro tip: If you find your cutting board sliding as you slice, place a wet paper towel underneath it to eliminate shifting. Nutrition Facts Steak with Marinade - Serving size: 1 steak - Recipe yields: 4 servings - Calories: 433 - Fat: 22 g - Carbs: 10 g - Protein: 49 g Jicama Salsa - Serving size: 1/4 recipe - Recipe yields: 4 servings - Calories: 129 - Fat: 14 g - Carbs: 2 g - Protein: 0 g ========================================­===== | Cumin and Coriander Flank Steak | This dry rub is easy to whip up and can be made stronger by sitting overnight. Pair with a fresh black bean salsa for color, texture, and a little extra protein. Ingredients Marinade: - Flank steak, 8 oz. - Cumin, 2 tbsp - Coriander, 2 tbsp Black Bean Salsa - Red onion, diced, 1/4 cup - Roasted red pepper, diced, 1/4 cup - Black beans, 1 cup - Vinegar, 2 tbsp - Cilantro, 1/8 cup - Olive oil, 2 tbsp - Salt, to taste - Pepper, to taste Directions 1. Mix cumin and coriander, making sure to meld. 2. Rub into flank steak. Grill or sauté for about 4 minutes on each side, or until internal temperature reaches 135 degrees F. 3. While the steak cooks, combine red onion, roasted red pepper, cilantro, black beans, vinegar, and olive oil. Mix, and garnish with salt and pepper. Nutrition Facts Steak with Marinade: - Serving size: 1 steak - Recipe yields: 4 servings - Calories: 367 - Fat: 19 g - Carbs: 1 g - Protein: 49 g Black Bean Salsa: - Serving size: 1/4 recipe - Recipe yields: 4 servings - Calories: 116 - Fat: 7 g - Carbs: 10 g - Protein: 3 g
Views: 209789 Bodybuilding.com
Weekly Grocery Haul + Meal Plan for $155
 
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As always, here is my meal plan for the week! Monday- Philly Cheese steak Sliders Tuesday- Taco Tuesday Wednesday- Chicken Fried Steak with sides Thursday- Burrito Bowls Friday- BBQ Chicken with baked potatoes Saturday- Eat Out! Sunday- Salisbury Steak with sides ***THANKS SO MUCH FOR WATCHING!!*** Instagram @theformermrsjones SnapChat @formermrsjones Pinterest https://www.pinterest.com/theformermrsjon/ Just sharing how a young family lives a great life debt free!!!!!! LIVE LIKE NO ONE ELSE!!! In order to maintain a positive community, all comments will be monitored. Helpful & respectful suggestions are always welcome, but rude and unnecessary comments will immediately be deleted.
Views: 4835 The Former Mrs Jones
3 Delicious Quinoa Recipes
 
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Click here to SUBSCRIBE: http://bit.ly/1dn24vP *Brand New* 30 Days of Smoothies eBook available now: http://bit.ly/230Smoothies Sara Lynn Cauchon shares 5 healthy quinoa recipes that are quick and simple to make. 3 Mango Recipes: http://bit.ly/1rcW76O 3 Healthy Snacks: http://bit.ly/1ArGpKi 3 Energy Bites: http://bit.ly/1s4Z5dY Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Facebook: https://www.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek/ Blog: http://thedomesticgeek.com/ Google+: https://plus.google.com/u/0/114903217169599160171/posts Chinese Fried Quinoa 2-3 cups cooked quinoa 1 small onion, chopped 1 clove garlic, finely chopped 2 carrots, peeled and diced ½ cup frozen peas 2 eggs (optional) 1 tbsp soy sauce 1 tsp sriracha (optional) 2 green onions, chopped Tangy Thai Quinoa 2-3 cups cooked quinoa 1 red bell pepper, chopped ¼ red cabbage, shredded 2 carrots, shredded ½ cup edamame, cooked 1 tsp peanut butter 1-2 tbsp soy sauce 1 tsp honey ½ lime, juiced 1 clove garlic, minced ½ tsp ginger, grated chili flakes to taste Cheesy Broccoli Quinoa 1 cup quinoa 2 cups vegetable broth 1 crown broccoli, cut into small pieces 1 cup white cheddar, shredded ½ tsp paprika salt and pepper *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon
Views: 1229538 The Domestic Geek
What Do You Serve With Chicken Fajitas?
 
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What sides to make with tacos? Chowhound. You grill everything together with spices, and serve it in 12 jul 2010 whether you're looking to add a flavorful punch traditional mains or want entres (tacos fajitas, anyone? ), turn these quick easy side dishes, just the right amount of beans as dish double this is great partner enchiladas, chicken mole, more so you one that goes with, less, anything. The best chicken fajitas! serve at once with the peppers and onions, some warm tortillas, sides of shredded cheese, salsa, guacamole, or thinly. What to have with chicken fajitas? Digital spy. Fajitas tonight what do i serve with them? Chicken fajita meal side dishes 15 recipes that solve your weeknight dinner dilemma goes good chicken fajitas? Justmommies message boards. Best 25 chicken fajitas ideas. I always do chips and home made salsa with fajitas i'm at a bit of loss as to what serve them tonight rice? Salad? Old el paso kits which you just add peppers, onions chicken. Simply crispy baked chicken fajita quesadillas tap the pin if you love super heroes too! cause these easy fajitas will become your favorite weeknight fajitas!. Warm the tortillas omit chili powder if you or your family do not like spicy foods. Slow cooker fajitas best 25 mexican side dishes ideas. I'm planning to make fajitas on the grill mostly chicken, although i may throw some portabella this is one of my favorite mexi sides would have them with spicey wedges and salad. Best 25 chicken fajitas ideas on pinterest. Fajitas tonight what do i serve with them? . Those particular fajitas turned out to be beef, of course; Since that time, chicken has made there are a number reds would work just fine monastrell from spain, 23 feb 2009 i hardly ever make sides with fajitas, and certainly not non latin test kitchen shows you how use our basic recipe create 11 jan 2008 we both come home hungry so we'll need something can start finish is about 30 minutes or sotravel channel 20 iconic highways gorgeous castles rent $10k eat, drink, travel sweepstakes hgtv diy network coastal no wonder the brits like fajitas! good source protein. Flank steak fajitas and what other mexi sides? Chowhound. Paired with cornbread and these fajitas or fantastic chipotle chicken tacos, it makes a completely perfect meal. Guests will love the vibrant colors and bold flavors of this red rice; Hosts that it only requires ten minutes classic fajitas are grilled pieces chicken or steak, with onions peppers. Fine cooking cookstalk forum what would you serve with fajitas? Netmums. While the classic dish get chicken fajitas recipe from simply recipes what about rice? You can spice it up if you want. Slow cooker fajitas best 25 mexican side dishes ideas on pinterest. Mumsnet discussion or do i need to serve anything with them, are they food enough on their own. Add a fajita seasoning mix to your chicken and you have tasty accompaniment grill this delicious mexican corn on the cob serve with lime. You could make a mexican styl
Views: 20 Trix Trix
Stuffed Peppers 3 Delicious Ways
 
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Click here to SUBSCRIBE: http://bit.ly/1dn24vP *Brand New* 30 Days of Smoothies eBook available now: http://bit.ly/230Smoothies I'm sharing 3 incredible stuffed pepper recipes including a vegetarian option! 3 Chili Recipes: http://bit.ly/1shRlsX 3 Quinoa Recipes: http://bit.ly/1rfpkMs 3 Soup Recipes: http://bit.ly/1t4SmWu Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Facebook: https://www.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek/ Blog: http://thedomesticgeek.com/ Google+: https://plus.google.com/u/0/114903217169599160171/posts Stuffed Peppers Italian Stuffed Peppers http://thedomesticgeek.com/archives/746 2-3 bell peppers 1 tbsp oil 1 small onion 2 cloves garlic, minced 1lb hot Italian sausage, casings removed ¾ cup rice 1½ cup vegetable/chicken broth 1 cup tomato sauce 2 tsp Italian seasoning http://bit.ly/1xHNc1q salt and pepper 1 cup mozzarella, shredded ¼ cup parmesan, freshly grated Cut peppers in half, removing the membrane and seeds. Boil for 3-5 minutes until they are flexible. Drain in a colander and set aside. Cook rice in broth according to package directions. Set aside. In a large frying pan, heat oil over medium-high. Add onion and sauté for 3-4 minutes Add garlic and sauté for another 30 seconds. Add hot Italian sausage and cook until it’s no longer pink, breaking it up with your spatula. Add cooked rice, tomato sauce, Italian seasoning and salt and pepper. Cook until heated through, about 5 minutes. Stuff peppers and place in a well-greased roasted dish. Top each pepper with shredded mozzarella and grated parmesan. Roast at 350°F for 15-20 minutes. Enjoy! Vegetarian Stuffed Peppers http://thedomesticgeek.com/archives/744 2-3 bell peppers 1 tbsp oil 1 small red onion, finely diced ½ jalapeno, minced 2 cloves garlic, minced ½ cup quinoa 1 cup vegetable/chicken broth 1 can black beans, rinsed and drained 1 can diced tomatoes 1 tbsp taco seasoning http://bit.ly/1xHNc1q salt and pepper 1 cup cheddar, shredded Cut peppers in half, removing the membrane and seeds. Boil for 3-5 minutes until they are flexible. Drain in a colander and set aside. Cook quinoa in broth according to package directions. Set aside. In a large frying pan, heat oil over medium-high. Add onion and sauté for 3-4 minutes Add garlic and jalapeno and sauté for another 30 seconds. Add cooked quinoa, black beans, diced tomatoes, taco seasoning salt and pepper. Cook until heated through, about 3-5 minutes. Stuff peppers and place in a well-greased roasted dish. Top each pepper with shredded cheddar. Roast at 350°F for 15-20 minutes. Enjoy! Mediterranean Stuffed Peppers http://thedomesticgeek.com/archives/742 2-3 bell peppers 2 tbsp oil 1 small red pepper, finely diced 1 small zucchini, finely diced 1 clove garlic, minced ¼ cup kalamata olives, pitted and chopped 2 cups cooked orzo/quinoa 1 cup cooked chicken, finely diced ½ lemon, juiced 1 tbsp red wine vinegar 2 tsp Greek seasoning http://bit.ly/1xHNc1q 1 tbsp fresh parsley, chopped salt and pepper 1 cup feta cheese Cut peppers in half, removing the membrane and seeds. Boil for 3-5 minutes until they are flexible. Drain in a colander and set aside. Cook orzo according to package directions. Set aside. In a large frying pan, heat oil over medium-high. Add red pepper and zucchini and sauté for 3-4 minutes Add garlic and kalamata olives and sauté for another 30 seconds. Add cooked orzo, chicken, lemon juice, red wine vinegar, Greek seasoning, parsley and salt and pepper. Cook until heated through, about 3 minutes. Stuff peppers and place in a well-greased roasted dish. Top each pepper with crumbled feta. Roast at 350°F for 15-20 minutes. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon
Views: 551335 The Domestic Geek
Light & Easy Chicken Meatballs ~ Low Carb ~ Meal Plan Approved ~ Noreen's Kitchen
 
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These chicken meatballs are low carb delicious! They are meal plan approved to go along with my girls summer meal plan and they are now becoming a family favorite! These meatballs are super easy to make and they do not skimp on flavor! We simmered these in my light and easy stove top marinara sauce and served them over homemade zucchini noodles for a delicious, low carb "pasta" dinner. Everyone loves this meal and I think you will too! Perfect for lightening up your meals this summer! I started off with some ground white meat chicken. You can also choose to use ground turkey, but we do not like that so this chicken is the perfect option for us. The binding agent for these meatballs is some fine ground almond flour. Since we always have this on hand it was an easy fix. You can also add some grated Parmesan cheese as well, but my girls meal plan is dairy free for the first few weeks so if you are so inclined, add that it for even more delicious flavor and unctuousness. Eggs go in and then all the spices! Lots of awesome flavors from your spice rack. I seasoned mine up Italian style, but you can go any number of directions here! Think, French, Asian, Indian, Mexican, the flavor profiles are endless! Everything was mixed up by hand, but you can easily use a mixer, but be careful if using the latter. Over mixing will cause your meatballs to be tough and dense. Mixing by hand will prevent this from happening. I formed the meatballs using a 1 ounce disher or scoop. If you have a cookie scoop that will work fine. It should hold about 1 tablespoon of mixture. This will give you approximately one ounce meatballs. This also makes it super easy to weigh or estimate your serving. Once cooked these will not be as heavy so you will want to weigh them after they are cooked to be sure you are getting the right amount for your meal. The meatballs are placed on a baking sheet that is lined first with foil and then with parchment. I got approximately 36 meatballs out of this mixture. I baked them for 25 to 30 minutes or until a meat thermometer read 165 degrees. I always test one by cutting in half to be sure there is no pink in the middle and any juices are running clear. I remove these from the oven and allow them to cool before using them. I placed my meatballs in an easy stove top marinara and simmered for five minutes. Then I served these over homemade zucchini noodles. I used my Ninja Intellisense Kitchen system with the vegetable spiralizer to make the noodles and boy is this thing awesome! I hope to share more options in other videos of what you can actually do with this amazing thing! These meatballs are very easy to make and frankly, they are quite addictive. You would never know they were low carb and didn't have bread crumbs in them unless you saw them being made. You can make these all at once and put them in the fridge for your weekly meal prep or you can freeze them raw or freeze them cooked and than bake off when needed. I have left more information on how to do that in the printable recipe. These could be seasoned up Greek style and stuffed in a pita for a gyro-esque sandwich. How about a teriyaki glaze served over brown rice? Season these up Mexican style with cumin, chili powder and oregano and simmer in salsa for a delicious south of the border treat. Like I said, your imagination is your only limit! You could even pop these on a pizza! I love meatballs on pizza! These meatballs are great even if you are not on a low carb plan or a weight loss plan. These are just delicious! I hope you give these light and easy, low carb, chicken meatballs a try and I hope you love them! Happy Eating! You can find a printable version of this recipe on my website here: http://bit.ly/2yuR5Bk You can find some of the items I used in this video on my Amazon Influencer page here: https://www.amazon.com/shop/noreenskitchen Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 2977 Noreen's Kitchen
Eggplant and soy sauce side dish (가지나물)
 
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http://www.maangchi.com/recipe/gaji-namul Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice. It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it! If you are a vegetarian, replace the fish sauce with soy sauce.
Views: 4054822 Maangchi
Gordon Ramsay's Chicken Parmesan Recipe: Extended Version | Season 1 Ep. 3 | THE F WORD
 
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Gordon Ramsay demonstrates step-by-step how to make the perfect Chicken Parmesan with Spaghetti and Broccoli Rabe. Subscribe now for more The F Word clips: http://fox.tv/Subscribe_TheFWord Watch the latest episodes on our official site: http://fox.tv/WATCHthefword Like The F Word on Facebook: http://fox.tv/TheFWord_FB Follow The F Word on Twitter: http://fox.tv/TheFWord_TW Follow The F Word on Instagram: http://fox.tv/TheFWord_IG Like FOX on Facebook: ‪http://fox.tv/FOXTV_FB‬‬ Follow FOX on Twitter: ‪http://fox.tv/FOXTV_Twitter‬‬ Add FOX on Google+: ‪http://fox.tv/FOXPlus‬‬ FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX. On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving. Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts. Gordon Ramsay's Chicken Parmesan Recipe: Extended Version | Season 1 Ep. 3 | THE F WORD https://www.youtube.com/channel/UCcR-aKIofxXxjjUvlDE2Ycg
Views: 4367457 The F Word
Balance Your Plate on Pizza Night – Two Tasty Salads w/ DiGiorno Thin & Crispy Garden Vegetable
 
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I’m collaborating with DiGiorno and Nestle to help Balance Your Plate with fresh and frozen prepared foods. This quinoa and grapefruit salad and shaved apple and romaine salad are great ways to elevate pizza night and create a tasty and balanced meal. For more meal inspiration and resources, visit Nestle’s Balance Your Plate website at www.nestleusa.com/balance and Pinterest page at www.pinterest.com/balanceplate RECIPE: https://goo.gl/5WX7kQ SUBSCRIBE: http://goo.gl/pWpsoq New Videos Every Friday! Follow Me On Social Media: Facebook: https://www.facebook.com/flavcity Instagram: https://www.instagram.com/flavcity Snapchat: flavcity Twitter: https://www.twitter.com/flavcity I'm out to prove that home cooks can be rock stars in the kitchen. I look forward to sharing my recipes & cooking style with you on my channel! Music from Audio Network
Extreme Chinese Street Food - JACUZZI CHICKEN and Market Tour in Kunming! | Yunnan, China Day 4
 
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This Day 4 of this 4-part video Chinese food tour of Yunnan. Watch it all here: https://goo.gl/QhiJUb ►SUBSCRIBE for 2 new videos per week: http://bit.ly/MarkWiensSubscribe ►T-shirts available now: https://migrationology.com/store/ Thanks to Frank and Jerry of Zouba Tours: http://www.zoubatours.com/ for taking me around. I paid for this tour, but they did a great job and I would recommend them. Kunming, Yunnan, China - Kunming is the capital and largest city in Yunnan province China. So I was excited to explore the local market in Kunming and eat as much street food as possible! Here are all the Chinese street food dishes we ate throughout the market: Rice pudding - 5 RMB ($0.76) - This was slightly fermented, and sweet, like a rice alcohol pudding. It was pretty good, but quite sweet, so I couldn’t eat that much of it. Dumpling - 1 RMB ($0.15) - I saw these dumplings sizzling and hissing and there was no way I could walk by without trying one. Stuffed inside were leek and egg. They were a little on the oily side, but delicious. Whole duck - 20 RMB ($3.03) - Yunnan is famous for roast duck, and there’s a version that’s comparable even to Beijing style. Style I was excited to find a stall that at the market that specialize in Yunnanese roast duck. It was delicious and the owners were very friendly as well. Pickled pears - 5 RMB ($0.76) - This was an interesting snack, and supposed to be very healthy and good for digestion. Drink - 2 RMB ($0.30) - This drink was incredible sweet, but refreshing. Tofu Noodles - 5.5 RMB ($0.83) - Another extremely popular Chinese street food snack at the market was tofu noodles - I’ve had tofu and noodles, but not really mixed before. It was a little plain and starchy, but from all the sauces, it was taty. Rice balls - 5 RMB ($0.76) - We also tried sesame rice balls which were delicious. Jacuzzi braised ½ chicken - 15 RMB ($2.27) - This was one of the highlights of the market for me, mainly because the owner was so friendly and his giant jacuzzi of boiling chickens was amazing to see! The chicken was a little bony, but flavorful. Yellow soybean porridge - 3.5 RMB ($0.53) - As we were leaving the market, we stopped for one last bowl of soybean porridge to eat with youtiau, Chinese donuts. I wasn’t expecting to like it as much as I did, but it was delicious. It was very warming and hearty. Finally to complete this Chinese street food tour in Kunming, Jerry and I, along with his family ate Chinese Yunnanese bbq. It was tasty and a great way to end this amazing day of street food. Special thanks to Zouba Tours (http://www.zoubatours.com/) for arranging everything in this video. I paid for this tour, but I think they did a great job, and I thoroughly enjoyed the food and the tour. That completes Day 4 of this Chinese food tour of Yunnan. If you haven’t already, watch the full series here: https://goo.gl/QhiJUb MUSIC: Sad Life - https://goo.gl/HwVjdo ***CAMERA GEAR*** I used to make this video (these are affiliate links): Main camera: http://amzn.to/2sV0XQO Main lens: http://amzn.to/2szLZNf 2nd lens: http://amzn.to/2wXXT8h Microphone: http://amzn.to/2rBKD3z Gorillapod: http://amzn.to/2rBFkkI I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology T-shirts available now: https://migrationology.com/store/
Views: 7514025 Mark Wiens
Cauliflower Fried Rice 4 Ways
 
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Here is what you'll need! Cauliflower Rice Serves 1 INGREDIENTS 1 cauliflower head PREPARATION 1. Remove all leaves and cut the cauliflower into small florets. 2. Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired. Sesame Chicken Fried “Rice” Serves 3-4 INGREDIENTS 1 chicken breast, diced 2 cups peas & carrots 2 tablespoons soy sauce 2 teaspoons black pepper 1 recipe cauliflower rice 3 eggs, beaten 2 tablespoons sesame seeds PREPARATION 1. In a large saucepan over medium-high heat, cook the chicken until no pink is showing. Add the peas, carrots, soy sauce, and black pepper. 2. Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken are incorporated evenly into the cauliflower. 3. Spread the rice towards the edge of the pan, creating a well in the center. 4. Pour the beaten eggs into the well, stirring only the eggs until they are cooked. 5. Fold the eggs into the rice, then mix in the sesame seeds. 6. Serve! Beef & Broccoli Fried “Rice” Serves 3-4 INGREDIENTS ¾ pound flank steak, sliced into small strips 2 cups broccoli florets 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons soy sauce 2 tablespoons brown sugar 1 recipe cauliflower rice PREPARATION 1. In a large saucepan over medium-high heat, cook the steak until no pink is showing. Add the broccoli, salt, pepper, soy sauce, and brown sugar. 2. Cook for 4-5 minutes until most of the liquid has reduced. 3. Add the cauliflower rice, then cook for about 3-4 more minutes. 4. Serve! Veggie Fried “Rice” Serves 3-4 INGREDIENTS ½ onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow bell pepper, diced 2 cups mushrooms, sliced 2 teaspoons salt 1 teaspoon pepper 1 recipe cauliflower rice 3 eggs, beaten PREPARATION 1. In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft. 2. Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower. 3. Spread the rice towards the edge of the pan, creating a well in the center. 4. Pour the beaten eggs into the well, stirring only the eggs until they are cooked. 5. Fold the eggs into the rice. 6. Serve! Garlic Pork Fried “Rice” Serves 3-4 INGREDIENTS 2 pork chops, diced 4 cloves garlic, finely diced ½ onion, sliced 1 teaspoon salt 1 teaspoon pepper 2 tablespoons soy sauce ¼ cup honey 1 recipe cauliflower rice 3 eggs, beaten ½ cup green onions, sliced PREPARATION 1. In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown. 2. Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower. 3. Spread the rice towards the edge of the pan, creating a well in the center. 4. Pour the beaten eggs into the well, stirring only the eggs until they are cooked. 5. Fold the eggs into the rice, then mix in the green onions 6. Serve! Check us out on Facebook! - facebook.com/buzzfeedtasty Made by BFMP www.buzzfeed.com/videoteam.
Views: 1087882 Tasty
Mexican Salad - Healthy Salad Recipe - My Recipe Book With Tarika Singh
 
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Mexican Salad, can be a sumptuous meal in itself or a delectable accompaniment to your dinner. Food blogger Tarika Singh brings you a hearty and filling Mexican Salad recipe. Ingredients: For Dressing: 2 tbsp extra virgin olive oil fresh coriander leaves - roughly chopped 3 cloves of garlic - finely minced 2 tsp dried oregano 3 tbsp lemon juice 3/4th tsp cumin powder 1/4 tsp chilli flakes For Salad: 200 gms lettuce tomatoes - chopped corn 1/2 cup kidney beans - boiled 1 avocado spring onion Method: To make the dressing: - In a small glass, add the extra virgin olive oil, fresh coriander leaves, minced garlic, dried oregano, lemon juice, cumin powder and chilli flakes and whisk all the ingredients well. To make the salad: - Roughly chop the lettuce into bite-sized pieces. - In a bowl, add the lettuce, chopped tomatoes, corn, boiled kidney beans, avocado, spring onion and little dressing and toss the ingredients. - Keep adding the dressing as you toss the salad through. - The delicious Mexican Salad is ready to be served. Host: Tarika Singh ( https://www.tarikasingh.com ) Director: Vaibhav Dhandha Camera: Kawaldeep Singh Jangwal, Manjeet Kataria Editing: Ravi Varma VFX - Kushal Ramdas Bhujbal Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe and Get regular Updates: http://www.youtube.com/user/getcurried?sub_confirmation=1 Like us on Facebook: https://www.facebook.com/GetCurried Share on Facebook - http://goo.gl/OiOOfU Tweet about this - http://goo.gl/i9g384 Share on g+ - http://goo.gl/KNlt2y
Views: 1392801 Get Curried
How to Eat for Mass | Jay Cutler Living Large | Ep 3
 
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The best bodybuilders have nutrition down to a science. Jay Cutler might as well have a Ph.D. in eating large and getting big. Maximize your muscle growth by following his nutrition plan! ► Jay Cutler's 8-Week Mass Program: http://bbcom.me/2HsYSQo ► Shop Bodybuilding Signature Supplements: http://bbcom.me/2HtrcSL Elite bodybuilders like Jay Cutler need more food in one day than most of us eat in two. Or three. You may not be 280 pounds of muscular mayhem, but if you want to gain size, you need to be ready to eat, and then continuously ask for more. Many lifters think the size battle is won or lost in the gym, but the diet is what separates the beasts from the boys. Learn how Jay Cutler eats, check out what he eats, and take home some nutrition lessons from the man himself. Take in the right food in the right amounts at the right times, and you'll be a mass monster in the making. Let the metamorphosis begin. He trains hard, he works hard, but more than anything, Jay Cutler eats. A lot. "Cooking and eating is five to six hours of my day, no question," Jay says. "If you follow me around for a day or two, you'll see that most of my time is spent eating meals." Food is Jay's biggest expense, his biggest time-sink—and one of the main reasons he's been so monumentally successful. Eating so much so often is Jay's biggest challenge. "The hardest part about being the competitive bodybuilder Jay Cutler is the amount of calories I need to eat," he says. Most bodybuilders love to eat; they crave food. Not Jay: "I have zero cravings and zero anticipation for any meal. I don't look forward to food." Jay may not love it, but he still has to eat every three hours. He eats at midnight, again at three a.m., and then he eats his breakfast at six a.m. "The consumption of food remains consistent, and I still can't eat enough," Jay says. When he's training for a contest, Jay likes to stay home to prepare his food, leaving nothing to chance. "I like to weigh everything," he says. "[Precontest], I take my diet very seriously." Nonetheless, Jay's immense caloric expenditure means he eats food that most clean eaters would avoid. "Having a turkey sandwich and some potato chips is great for me," he says. "I'll have a Snickers bar every once in a while." To keep his size, Jay also needs a pretty consistent fuel of insulin-stoking simple carbohydrates. "Dense, fibrous carbs don't hit my body hard enough." He may not like having to eat as much or as often as he does, but Jay has the experience and willpower to do it well. It is his mental toughness that makes him not only a physical specimen but also a warrior at the mental game. | Bodybuilding.com Signature Supplements & Clothing | ► Signature 100% Whey Protein: http://bbcom.me/2FbU5C5 ► Signature Pre Workout: http://bbcom.me/2FbUrbT ► Signature Amino Plus Energy: http://bbcom.me/2FecQoD ► Signature BCAA: http://bbcom.me/2FbUO6h ► Signature Fish Oil: http://bbcom.me/2FbV8lv ► Signature Creatine Monohydrate: http://bbcom.me/2FbVuZn ► Signature Multivitamin: http://bbcom.me/2FeBs0z ► Bodybuilding.com Clothing: http://bbcom.me/2Fe6BB4 ========================================­===== | Bodybuilding.com | ► Supplement Store: http://bbcom.me/2HvdUVK ► Sales & Specials: http://bbcom.me/2Hw5ygu ► Fitness Articles: http://bbcom.me/2FfKhHh ► Premium Fitness Plans: http://bbcom.me/2Hw5JIG ========================================­===== | Follow Us | ► Twitch: http://bit.ly/2q1dttE ► YouTube: http://bit.ly/1RSJFa4 ► Facebook: http://on.fb.me/1lomhpr ► Instagram: http://bit.ly/1LzBxab ► Twitter: http://bit.ly/1RSJQlL ► Google+: http://bit.ly/1NRe8qu ► Pinterest: http://bit.ly/1OOZgY4 ► Spotify: http://spoti.fi/1NRebm0 We are Bodybuilding.com. Your transformation is our passion. We are your personal trainer, your nutritionist, your supplement expert, your lifting partner, your support group. We provide the technology, tools and products you need to burn fat, build muscle and become your best self.
Views: 6797424 Bodybuilding.com
The Rock Diet Plan, Attempted by Sean Evans | From the Vaults
 
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Before he ate 600+ wings of death on Hot Ones, Sean Evans attempted to eat like The Rock for a day. The challenge began in 2015 when Muscle & Fitness published Dwayne "The Rock" Johnson's diet, which involves seven meals that weigh in at an insane 10lbs of food. We came across the clip when we were digging in the Complex video vaults and thought we'd share it with fans who may have missed Sean's earliest foray into the world of eating like an idiot. Enjoy! Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhK Check out more of First We Feast here: http://firstwefeast.com/ https://twitter.com/firstwefeast https://www.facebook.com/FirstWeFeast http://instagram.com/firstwefeast First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
Views: 410085 First We Feast
Beth's BBQ Ribs Recipe
 
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Learn how to make the best BBQ Ribs recipe with pork spare ribs. The secret is to slow roast the ribs in the oven (for 2 hours!) and then quickly grill on a BQQ. The results are ribs that fall off the bones, and are succulent and tender. Happy Summer Entertaining! ***SHOP MY CONDIMENT CLUB COLLECTION! ****** https://goo.gl/VeKigT 15% off in celebration of Father's Day! Gift Dad the gift that keeps on giving! Coupon Code: DAD15 (offer expires 6/18 11:59pm) WATCH MORE RECIPES FOR FATHER'S DAY! Campfire Cake http://bit.ly/2tbKFkH Mexican Scramble on Potato Waffles http://bit.ly/2JRnovv Crunchy Brioche French Toast http://bit.ly/2LUXPtP Beth's Ultimate Burger Recipe http://bit.ly/2JSBkbT BETH'S BBQ RIBS RECIPE Serves 4-6 INGREDIENTS: FOR RIBS: 2 racks, (5 lbs/2250g) pork spare ribs 2 tbsp (30 ml) brown sugar 4 tsp (20ml) ground cumin 4 tsp (20 ml) smoked paprika 2 tsp (10 ml) garlic powder 2 tsp (10 ml) ground coriander 2 tsp (10 ml) salt FOR BBQ SAUCE: 1 c (240 ml) of ketchup 1/4 cup (60 ml) of white wine vinegar 1/3 cup (80 ml) brown sugar 1/3 cup (80 ml) of molasses 1 tsp (5 ml) of hot sauce 1 tsp (5 ml) Dijon mustard ½ tsp (2.5ml) Worcestershire sauce 2 garlic cloves, minced GARNISH: A sprinkle of sesame seeds 2 green onions, sliced diagonally METHOD: In a small bowl whisk together the brown sugar, cumin, smoked paprika, garlic powder, coriander and salt. Lay out 2 large pieces of aluminum foil, fastened together by folding the seams, across a rimmed baking sheet. You’ll do this twice for 2 racks, 2 baking trays. Place the foil going diagonally, since this is probably the only way the ribs will fit on the baking sheet. Place each rack on each piece of foil, rub the dry rub on ribs, both sides. Seal up the foil and place in the oven for 2 hours, rotating each rack (from top to bottom portion of your oven mid-way through). After roasting grill ribs for 3-5 minutes on each side for desired charring. Brush ribs with BBQ sauce on both sides. Cut into single ribs. Place on platter. Brush with more sauce as needed. Garnish with sesame seeds and green onions, sliced on the diagonal. Enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 15702 Entertaining With Beth
Beth's Cashew Chicken Recipe
 
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Learn how to make my easy Cashew Chicken recipe! A great stir fry recipe for a quick dinner idea! I love this recipe because it makes enough for the lunchbox the next day! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden WATCH MORE CHICKEN DINNER RECIPES White Wine Chicken Recipe http://bit.ly/2J88DE5 15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9 Orange Chicken Recipe http://bit.ly/2lJWg5w Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN BETH'S CASHEW CHICKEN RECIPE INGREDIENTS: 2 tbsp (30ml) vegetable oil, separated 2 ½ lbs (1130g) chicken tenders, cut into bite-sized chunks ¼ cup (30g) cornstarch 1 tsp (5ml) salt freshly cracked pepper 1 red pepper, cut into thin strips 1 green pepper, cut into thin strips FOR SAUCE: 1/4 cup (60ml) hoisin sauce 2 tbsp (30ml) soy sauce 1 tsp (5ml) rice wine vinegar ½ tsp (2.5ml) honey 3 garlic cloves, minced ½ cup (100g) cashews 2 scallions (white and green parts) sliced METHOD: Whisk together cornstarch, salt and pepper. Add chicken and toss to coat. Mix whisk together the ingredients for the sauce. Prep the peppers, and the scallions and measure out the cashews. Have all your components ready to go, and then heat 1 tbsp of vegetable oil in a large non-stick pan or wok. Cook the chicken in batches (add fresh oil each time) until the chicken is golden brown on both sides and almost cooked through. Transfer to a bowl until all the chicken has been browned. Then place the cooked chicken back into the wok, add the peppers and the sauce, continue to cook until chicken is cooked through. Toss in cashews and scallions. Stir to combine and warm. Transfer to a large serving platter and serve with rice or steamed broccoli drizzled with toasted sesame oil and sesame seeds. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 22367 Entertaining With Beth
How To Cook Sweet Potatoes: 3 Healthy Recipes!
 
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FULL 12 WEEK PUSH, PULL, LEGS PROGRAM! - BUILD MUSCLE & STRENGTH! - http://goo.gl/X8HeL5 FULL 12 WEEK MUSCLE BUILDING 4 DAY SPLIT PROGRAM: http://goo.gl/6AlH84 Twitter: https://www.twitter.com/Scott_Herman Facebook: http://www.facebook.com/ScottHermanFitness Instagram: http://www.instagram.com/ScottHermanFitness Website: http://www.MuscularStrength.com/join (ONE MONTH FREE - PROMOCODE: FREEFITNESS) Download The MS PHONE APP: http://goo.gl/857R00 BodyBuilding.com: http://goo.gl/BdfRUl http://goo.gl/yUB7Uq Code: 5OFF100 ($5 off $100+) http://goo.gl/Xuc8bq Code: 10OFF200 ($10 off $200+) http://goo.gl/aqZ0Sb Code: 15OFF250 ($15 off $250+) Online Coaching (Custom Routine & Meal Plan): http://muscularstrength.com/consultations Swole O'Clock - Top Quality Bodybuilder Wrist Watches: http://goo.gl/erUASd FX-SPORT Headphones (Wireless & Waterproof!) Use code SCOTT20 for $20 off - http://goo.gl/VYR4vs Bar Grips, Wrist Wraps/Straps, Fractional Plates & More! - 10% off coupon code! "MS10" - http://goo.gl/ROUZrA Fitness Genes - Maximize YOUR Genetic Potential! - https://goo.gl/FSBMWc THYNC - SLEEP BETTER, FASTER RECOVERY & TRAIN HARDER! - http://goo.gl/DTc99s (0:02)- Three Ways to Cook Sweet Potatoes- Baked, Mashed & Fries! (0:18)- Why eat sweet potatoes? (2:31)- The Ingredients (2:37)- Baked Sweet Potato (5:07)- Mashed Sweet Potato (8:15)- www.Instagram.com/ENJOICHRISSS (9:17)- Sweet Potato Fries (11:04)- 7 Diet Tips To Turn Up The Heat On Your Metabolism! Link: https://www.youtube.com/watch?v=OCc5S... (13:26)- The final product! (13:44)- Recipe section of the site (13:54)- Submit Your Recipes! Link: https://www.scotthermanfitness.com/fo...
Views: 580323 ScottHermanFitness
Week at a Glance: Meal Plan/Sobeys Grocery Haul | June 19-25 2016
 
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This week we're trying some new recipes and purchased a few new products. Check out our Sobeys grocery haul - lots of great food and very much under budget! Our budget is $150CAD a week to feed our family of five... see how we make out! Meals this week (purposely no order this week): Sunday - BBQ sausages, sweet potato, caesar salad Monday - BBQ steaks, chickpea salad (Summer Fresh), stuffed peppers Tuesday - Baked ziti Wednesday - Honey garlic chicken thighs, rice, side mixed veggies Thursday - Breakfast for supper with stuffed crepes Friday - BBQ hamburgers, side garden salad, homemade sweet potato chips Saturday - Dining out I purchased my Happy Planner at my local Michael's, but you can also find it on Amazon: http://amzn.to/1IMJYn0 *Please note this is an affiliate link, I receive a small payment that goes towards the running cost of my blog. Please 'SUBSCRIBE' to my channel so you don't miss my latest videos. Thanks for watching! You can also find me here: INSTAGRAM: http://www.instagram.com/ayoungmum FACEBOOK: http://www.facebook.com/ayoungmum PINTEREST: http://www.pinterest.com/ayoungmum TWITTER: http://www.twitter.com/a_young_mum BLOG: http://www.ayoungmum.com Mail: Janine Young P.0 Box 741 New Glasgow, Nova Scotia Canada B2H 5G2 #alongwiththeyoungs #canadianfamily
Views: 1736 Along With The Youngs
How to Hang Ribs | Hanging Ribs on a Vertical Drum Smoker
 
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Hanging Ribs | How to Hang Ribs for Smoking on a Drum Smoker For more barbecue and grilling recipes visit: http://howtobbqright.com/ For this hanging ribs technique you’ll need a drum smoker, a hanging ring, and some meat hooks. Take the ribs right out of the package; square the racks up by removing the last bone on each end; then pull off the membrane and any thick fat on the bone side. Season each side with a light dose of Killer Hog’s The BBQ Rub followed with a light layer of my Killer Hog’s Hot Rub. Next, insert a stainless meat hook between the 1 stand 2nd rib on the larger bone end. The ribs are ready for the smoker; just let them hang out on the cutting board until the smoker is up to temp. To start a fire in the drum, fill the charcoal basket about ¾ full with good lump coal. In the middle place a couple paraffin wax starter cubes and place the basket in the drum. Light the starter cubes and allow the fire to burn for about 20 minutes with the lid off intake vents open. Replace the lid and adjust the vents so the cooking temperature comes up to 300⁰. As the temperature stabilizes, place a few chunks of Pecan and Cherry wood on the fire and set up the rib hanger. Place the ribs on the hanger and be sure to space them out evenly. The ribs need to hang in the smoker for about 2 hours. Every 20 minutes remove the lid and rotate the hanger a quarter turn. This keeps one slab from cooking more than another; it’s all about even cooking. After 2 hours the ribs develop a great mahogany color. You’ll also notice that they’re starting to pull back a little on the bone ends. This is the point where they need to be wrapped. Be sure to use a pair of heat resistant gloves and carefully remove each slab from the hanger. Go ahead and pull the hanger out of the pit at this point. It’s job is done. To wrap the ribs heat up 8oz of The BBQ Sauce mixed with ¼ cup of Apple Juice. Tear off enough aluminum foil to completely wrap each slab individually. Place the ribs bone down on the foil, brush with warm sauce and flip. Brush the bone side with sauce and pour 2 Tablespoons of Apple Juice along the side. Close the foil around the ribs and crimp the ends. Repeat this for each slab. Place the standard cooking rack on the drum and lay the wrapped ribs on the rack meat side down. Continue to cook the ribs for 1 hour. At this point tenderness should be just about perfect. Take the ribs off the drum and back inside. Carefully fold down the foil, and flip the ribs over to where the meat side is facing up. Brush each slab with a little more sauce and return them to the drum for 5-10 minutes to set the glaze. To cut the ribs, flip them meat side down on the cutting board and use a sharp knife. Slice each rack into 1 bone sections and get ready to sink your teeth into one delicious rib. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
Views: 98993 HowToBBQRight
Aluminum Foil - Which Side Goes Towards the Food?!?? - Question Answered Once and For All!
 
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Do you enjoy my video content and want to help support me? Every dollar helps! (Comments, Rating my videos up, and Subscribing also help me) Click here to donate to support my channel: https://www.paypal.com/us/cgi-bin/webscr?cmd=_flow&SESSION=B46l1H4JIT6ynZGOPs4yAX1hORou0xE92ubYh32-27LfFctyk9PZGgcJmFu&dispatch=5885d80a13c0db1f8e263663d3faee8d64ad11bbf4d2a5a1a0d303a50933f9b2 In this video, I end the heated debate across the world that has caused the death to a staggering amount of people! Source: http://www.reynoldskitchens.com/media/10246730/reynolds_wrap_faq.pdf
Views: 51022 Zaxtor99
Pan Seared Salmon Recipe with Beurre Blanc Sauce
 
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Learn how to make my Pan Seared Salmon Recipe with Beurre Blanc on top of Veggie Nests. This is a dish inspired by the fish dishes of the Loire Valley in France. It's so good you will be making all summer long. SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining ****SIGN UP FOR MY SUBSCRIPTION BOX***https://goo.gl/RfHhkG BUY Vremi 3-in-one Vegetable Peeler http://bit.ly/2i5B1KU DESSERT IDEAS: No-Fuss Strawberry Shortcake http://bit.ly/StrawShortEWB Lavender Creme Brulee http://bit.ly/2IWBUF7 BETH’S SALMON BEURRE BLANC WITH VEGGIE RIBBONS Serves 4 INGREDIENTS: (4) 6oz Salmon fillets 1/3 cup (80ml) dry white wine (Sauvignon Blanc, Muscadet) 2 tbsp (30ml) shallots, minced 1 tbsp (15ml) fresh parsley, chopped 3 tbsp (45ml) heavy cream 8 tbsp (120g) butter, diced into small cubes 2 carrots 2 zucchini 2 yellow squash 4 asparagus spears 1 tbsp (15ml) olive oil + more for searing fish salt and pepper to taste METHOD: Set the “Peel of Fortune” vegetable peeler to the julienne setting. Peel 3 turns of each vegetable for each person (12 turns total). Transfer to a large bowl, toss with olive oil and season with salt and pepper. Set aside. In a saucepan, simmer shallots, wine and parsley until the liquid is completely evaporated and the pan is “almost dry”. Add heavy cream. Keeping your saucepan on low, add the butter, in 1 tbsp increments, whisking gently until all the butter has been used. Strain sauce through a fine mesh sieve and keep sauce on very low flame until ready to serve. Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip and then place in a 350F (175C) oven for 8-10 mins. Place fish on veggie ribbons and spoon sauce over the fish. Garnish with freshly chopped parsley. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 13646 Entertaining With Beth
Week at a Glance: Meal Plan/Sobeys Grocery Haul/Planner | Sept 12-18 2016
 
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We're into fall and back on track with our meal plans and budget-friendly grocery haul! With such a busy week coming up as we have, we've intentionally planned to keep things simple. Check out what we're up to! Our budget is $150CAD a week to feed our family of five... see how we make out! Meals this week - 1. Grilled salmon, root veggies, side salad 2. Mexican casserole http://pinchofyum.com/healthy-mexican-casserole-roasted-corn-peppers 3. Sheppard's pie 4. Slow-cooker Hawaiian BBQ and Pineapple Chicken, rice http://sweetandsimpleliving.com/crock-pot-hawaiian-barbecue-chicken/ 5. BBQ sausages, stuffed peppers http://allrecipes.com/recipe/16330/stuffed-peppers/ 6. Spaghetti I purchased my Happy Planner at my local Michael's, but you can also find it on Amazon: http://amzn.to/1IMJYn0 *Please note this is an affiliate link, I receive a small payment that goes towards the running cost of my blog. Please 'SUBSCRIBE' to my channel so you don't miss my latest videos. Thanks for watching! You can also find me here: INSTAGRAM: http://www.instagram.com/ayoungmum FACEBOOK: http://www.facebook.com/ayoungmum PINTEREST: http://www.pinterest.com/ayoungmum TWITTER: http://www.twitter.com/a_young_mum BLOG: http://www.ayoungmum.com Mail: Janine Young P.0 Box 741 New Glasgow, Nova Scotia Canada B2H 5G2 #alongwiththeyoungs #canadianfamily
Views: 1858 Along With The Youngs
Penn Jillette: "Presto!: How I Made Over 100 Pounds Disappear..." | Talks at Google
 
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Penn Jillette visited Google Kirkland to discuss his latest book "Presto!: How I Made Over 100 Pounds Disappear and Other Magical Tales". Penn is the louder half of the magic duo Penn & Teller, who are widely considered among the top magicians of all time. He's appeared on numerous TV shows and has several of his own including "Penn & Teller: BS" and "Penn & Teller: Fool Us". In hilarious fashion, Penn talks about why he decided to start his weight loss journey, how he joined forces with "Cray Ray", and what happened along the way. Get the book here: https://goo.gl/X7LAkp
Views: 21256 Talks at Google
DETOX MEAL FOR YOU || Ultimate Health and Home Remedies
 
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DETOX MEAL FOR YOU In winters you might don’t have any confusion related to your clothes. You can wear heavy coats, furry sweaters etc. But what when spring will arrive..? Although winter is like something which brings excitement to you. You may have warm feelings of joy and tons of excitement. In winter you can wear oversized coat, loose knitted sweaters but in spring you have to wear well fitted clothes. So today we will tell you how to maintain your body fat. We will help you prepare your body to fit for bikini. Below listed food has been decided according to taste and requirements. You must follow the instructions and prepare yourself to look slim and trim. BREAKFAST:- Avocado toast topped with smoked and tomato Recipe: you can mash ¼ avocados and toast a slice of 100% whole grain bread. Now spread the mashed avocado on bread, top with two slices of tomato, and lay in 3 ounces of smoked salmon. Nutrition: it contains 260 calories, 10g fat (0g saturated fat), 985mg sodium, 23g carbs (6g fiber, 0g sugar), and 24g protein. MORNING SNACK:- Leaf relief smoothie Recipe:- Blend together on high ½ frozen banana, ½ cup of blackberries, ½ cup pineapple, handful of spinach, 1 cup unsweetened almond milk, and scoop plant based protein powder. Nutrition:- It contains 220 calories, 5g fat, 80mg sodium, 19g carbs (8g fiber, 7g sugar), and 28g protein. LUNCH:- Red leaf lettuce salad with fennel, beets, grapefruit, radish, slivered almonds & feta Recipe:- Take 2 cups of red leaf lettuce now add segments of ½ grapefruit, 1 roasted beet, ¼ cup sliced fennel, 1 sliced radish, 2 tablespoons slivered almonds, and 1 oz feta cheese. Top with 2 teaspoons of olive oil, 1 teaspoon white wine vinegar, and freshly cracked black pepper and salt. Nutrition:- It offers 313 calories, 22g fat (5g of saturated fat), 537 mg sodium, 21g carbs (6g fiber, 9.4g sugar), and 9g protein. AFTERNOON SNACK:- Hummus and carrots Hummus is rich in fiber. You can dip carrots into it. It is a satiating fiber-rich chickpeas. It is also rich in adequate amount of water, vitamin A, and magnesium. Mineral in it boost lipolysis, it is a process which helps draining fat out from the body. You must pick a low sodium hummus. You can top with an extra teaspoon of EVOO. Unrefined oil is teeming with anti-inflammatory compounds like oleocanthal, which prevents the production of pro-inflammatory enzymes. Recipe:- Pack up 15 baby carrots with ¼ cup hummus drizzled with a teaspoon of extra virgin/pure olive oil. Nutrition:- It offers 220 calories, 10g fat (1g saturated fat), 233mg sodium, 27g carbs (10g fiber, 10g sugar) 6g protein. DINNER:- Lemony herb-marinated grilled chicken with roasted asparagus, carrots, and beets, topped with quinoa, sunflower seed, and pomegranate salad Chicken and roasted veggies are considered to be the easiest dinners. Root veggie contains antioxidants that help repair and regenerate cells in the liver. Carrots are rich in vitamin A, and detoxifying asparagus. It will flush the toxins from the body. According to the study done in Journal of Food Science found that amino acids and minerals protect liver cells against toxins. Pair it with a lemon-Dijon-marinated grilled chicken and a side of quinoa. Quinoa is high in fiber. According to a study in Food Chemistry found that highest levels of betaine: amino acids that boost your metabolism and shuts down genes that encourage fat storage. Recipe (makes 4 servings):- Marinade 1 pound of chicken breast or tenders with 1 tablespoon mustard, the juice form 1 lemon, a tablespoon of olive oil, salt and pepper, and fresh thyme, rosemary, and oregano for 20 minutes. Toss 1 cup of each vegetable with 3 tablespoons extra virgin olive oil, salt, and pepper, and roast in a 425 degree oven for 30 minutes. Grill each piece of chicken until it reaches an internal temperature of 165 degrees, or about 12 minutes. Make 4 servings of quinoa according to package instructions. When cooked, combine quinoa with sunflower seeds, pomegranate seeds, and a touch of lemon juice and teaspoon of olive oil. Serve ¼ cup each of roasted asparagus, beets, and carrots, 1 tablespoon sunflower seeds and ½ cup quinoa. Nutrition:- It offers 511 calories, 24g fat(3g saturated fat), 392 mg sodium, 32g carbs(8g fiber, 9g sugar), and 43g protein. For more videos Subscribe Us: https://goo.gl/Xj2GQZ Don't Forget to LIKE, SHARE & COMMENT Thank You So Much By : Ultimate Health and Home Remedies Check out new videos of Ultimate Health and Home Remedies Here : https://goo.gl/mGbSAB
Whole Chicken Pie - Food Wishes
 
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Learn how to make a Whole Chicken Pie! Have you ever been eating chicken pot pie, and thought to yourself, this is good, but I wish it wasn’t as creamy, and had bones? Well then, you are going to love this! Visit https://foodwishes.blogspot.com/2018/06/whole-chicken-pie-finally-great-pie.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Whole Chicken Pie recipe! You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
Views: 243372 Food Wishes
Cook With Me: BBQ Meatballs & Roasted Cinnamon Sweet Potatoes
 
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I picked up the camera while trying a new recipe. Let me know if the comments below if you like this style of video. Also, please let me know what other recipes you'd like to see in this format! I'm making meatballs with onion, oregano, garlic, bread crumbs and eggs and topping them with a ketchup and barbecue sauce mixture. I made roasted sweet potatoes with salt and cinnamon and sugar snap peas on the side. SUBSCRIBE TO SEE MORE The Life of a Homemaker “So, whether you eat or drink, or whatever you do, do all to the glory of God.” ‭‭1 Corinthians‬ ‭10:31‬ ‭ESV‬‬ My YouTube Channel is sharing how I strive towards the Proverbs 31 Woman. I am a simple woman who is purposing my life towards glorifying God in all that I do. This is my take on homemaking to the glory of God. I have been married for nearly a decade and I have three young children. I will be sharing how I organize our home and life in general. I am very passionate about eating healthy food and after discovering food allergies in our family, the majority of our food is cooked from scratch. I will be sharing how I meal plan, grocery shop, and cook. I am also passionate about getting chemicals out of our home as well as out of and off of our bodies. I have discovered and plan to share the safer options that we use in our home to clean ourselves and the home. My favorite thing to do is to motivate others to clean their homes because that motivates me as well! I am an independent sales consultant for Norwex and I use Norwex almost exclusively. With Norwex, I can clean my home with just water. Making an income while staying at home is just a bonus! Lastly, but most importantly: I am a child of God. I fall short constantly. I hope to use this channel to share the love of Christ. Although I know without doubt that my best attempt at living Godly is as filthy rags, the Bible tells us that sharing the Gospel never returns void! I want to use my YouTube channel to shine the light of Christ into the world and show that even doing the dishes can be done to the glory of God. I am inherently flawed and broken, but in Christ, I am made new. Sanctification is a lifelong process. These are the ins and outs of The Life of a Homemaker. Please subscribe to see more! I do not currently have an upload schedule as I am juggling 3 kids, 3 and under... But as time goes on, I hope to incorporate more of a consistent weekly schedule. To contact me: Email: thelifeofahomemaker1031@gmail.com Instagram: @ahomemakercleans Norwex: www.allisonirons.norwex.biz Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500025 Artist: http://incompetech.com/
Healthy Grocery Essentials for Your Pantry & Freezer
 
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Here are my grocery store essentials to stock your pantry and/or freezer so you can have variety and longterm success in your diet! This video is brought to you in partnership with Chase. Opinions are my own. Now thru June 30, 2018, earn 5% cash back rewards on grocery purchases when you use your #ChaseFreedom card - so you can win in your diet and in your wallet! Check grocery list essentials here: https://fitmencook.com/grocery-essentials/ ►GET MY NEW ANDROID APP NOW Fit Men Cook Android app: http://bit.ly/fmcandroid Fit Men Cook iOS app: http://bit.ly/fmcapple For more Low Carb Meals subscribe: https://www.youtube.com/user/fitmencook?sub_confirmation=1 Camera: • Sony a7 s2: http://amzn.to/2j0Z1xm • Produced by: me, FitMenCook :) Vlogging Camera: • Sony RX100 M5: http://amzn.to/2ibTvrf • Produced by: me, FitMenCook :) ***FRESH BEATS WANTED: If you are a producer or creator and would like for me to use your music, please email me at: fitmencook@gmail.com. ► FOLLOW me on social: INSTAGRAM: http://instagram.com/fitmencook FACEBOOK: http://www.facebook.com/fitmencook TWITTER: http://www.twitter.com/fitmencook BLOG: http://www.fitmencook.com SNAPCHAT: @fitmencook Join my Newsletter: http://eepurl.com/bivKd1
Views: 50064 Fit Men Cook
Vu Goes Vegan Day 1 - BBQ and a Home Cooked Meal
 
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The first day of Vu Goes Vegan, we went to my favorite BBQ place. It was painful, to say the least.
Views: 166 Vu Bui
Gordon Ramsay Demonstrates How To Make Fish & Chips: Extended Version | Season 1 Ep. 6 | THE F WORD
 
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Gordon makes fish & chips with beer-battered cod and fries and a side of tartar sauce and mushy peas. Subscribe now for more The F Word clips: http://fox.tv/Subscribe_TheFWord Watch the latest episodes on our official site: http://fox.tv/WATCHthefword Like The F Word on Facebook: http://fox.tv/TheFWord_FB Follow The F Word on Twitter: http://fox.tv/TheFWord_TW Follow The F Word on Instagram: http://fox.tv/TheFWord_IG Like FOX on Facebook: ‪http://fox.tv/FOXTV_FB‬‬ Follow FOX on Twitter: ‪http://fox.tv/FOXTV_Twitter‬‬ Add FOX on Google+: ‪http://fox.tv/FOXPlus‬‬ FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX. On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving. Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts. Gordon Ramsay Demonstrates How To Make Fish & Chips: Extended Version | Season 1 Ep. 6 | THE F WORD https://www.youtube.com/channel/UCcR-aKIofxXxjjUvlDE2Ycg
Views: 4705333 The F Word
Healthy Meal Prep | Menu 2
 
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eBook Bundle | All three Meal Prep Made Easy eBooks for only $12.99: http://bit.ly/MealPrepBundle *Brand New* Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP Meal Prep Made Easy | Menu 1: http://bit.ly/1Svp9yo 3 One Skillet Suppers: http://bit.ly/1MVornj Purchase my eBooks here: Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Facebook: https://m.facebook.com/thedomesticgeek1 Instagram: http://instagram.com/thedomesticgeek1 Blog: http://thedomesticgeek.com/ Coconut Curry Soup | CLICK TO JUMP TO RECIPE http://bit.ly/1SucCfx 1 can coconut milk 3 cups vegetable broth 2 tbsp red curry paste 2 tbsp fish sauce (optional) 2 tbsp brown sugar 2 tbsp peanut butter 1 white onion, thinly sliced 1 red bell pepper, cut into strips 1 cup mushrooms, sliced 2 tsp ginger, peeled and grated 2 cloves garlic, minced 1 block firm tofu, diced 2 tbsp fresh lime juice 2 tbsp fresh cilantro In the bowl of a slow cooker, whisk coconut milk, vegetable broth, red curry paste, fish sauce, brown sugar and peanut butter until they are well combined. Add white onion, red bell pepper, mushrooms, ginger, garlic and tofu. You could replace the tofu with cooked chicken if desired. Cook on High for 3-4 hours. Finish with lime juice and freshly chopped cilantro. Sesame Ginger Salmon | CLICK TO JUMP TO RECIPE http://bit.ly/23crRxp 4 salmon fillets, 4-6oz 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil 2 tsp honey 1 tbsp sriracha, (optional) 1 clove garlic 2 tsp fresh ginger, peeled and finely grated 1 tbsp sesame seeds In a small bowl whisk soy sauce, rice wine vinegar, sesame oil, honey, sriracha, garlic and ginger. Place salmon in a large zipper bag and cover with marinade. Allow salmon to marinate for 20-30 minutes. Preheat oven to 375°F. Place salmon fillets on a parchment lined baking sheet and spoon the remaining marinade over top. Sprinkle each fillet with sesame seeds. Bake for 10-15 minutes or until salmon is cooked to your liking. Store in the refrigerator for up to 3 days. Green Beans, Peppers & Mushrooms | CLICK TO JUMP TO RECIPE http://bit.ly/1RRiLTn 1lb green beans, trimmed and halved 1 red bell pepper, cut into strips 2 cups mushrooms, sliced 2 tsp sesame oil 2 tsp soy sauce salt and pepper Preheat oven to 400°F. In a large bowl, toss all ingredients until they are evenly coated. Pour onto a baking sheet. Bake for 15-20 minutes or until veggies are cooked through. Serve immediately or store in the refrigerator for 4-5 days. Vegetable Fried Rice | CLICK TO JUMP TO RECIPE http://bit.ly/1NiDZRX 1 cup rice 2 cups vegetable broth 1 tbsp oil 1 white onion, finely diced 1 clove garlic, minced 1 cup frozen peas and carrots 2 eggs, whisked 2 tbsp soy sauce 2 tsp sriracha (optional) In a small saucepan, bring rice and vegetable broth to a bowl over medium-high heat. Reduce heat to low, cover and simmer for 10-15 minutes or according to package directions. Turn off heat and allow rice to steam, covered, for an additional 5 minutes. In the meantime, heat oil in a large frying pan over medium-high heat. Add onion and cook for 3-4 minutes or until it becomes translucent. Add peas and carrots and cook until they begin to thaw; approximately 3-4 minutes. Add garlic and cook for an additional minute. Use a spatula to move vegetables to one side of the pan. Add eggs to the other side and scramble until they are cooked through. Add cooked rice, soy sauce and sriracha and stir everything together. Cook for 2 minutes. Serve immediately or store in the refrigerator for up to 4 days. Tangled Thai Salad | CLICK TO JUMP TO RECIPE http://bit.ly/1U9zS09 For the dressing: 2 tbsp smooth peanut butter 2 tbsp soy sauce 2 tbsp sesame oil 2 tbsp lime juice 2 tsp honey 1 clove garlic, minced ½ tsp fresh ginger, peeled and grated For the salad: 1 English cucumber, seeded and thinly sliced 1 red bell pepper, thinly sliced 2 carrots, peeled and thinly sliced 1 mango, pitted and thinly sliced 1 cup red cabbage, thinly sliced 2-3 green onions, diced ¼ cup cashews, chopped In a small bowl whisk peanut butter, soy sauce, sesame oil, lime juice, honey and ginger together until it becomes smooth. Pour 1-2 tbsp of dressing into each of 5 jars. Layer ingredients into each jar. Top with green onion and cashews. Store in the refrigerator for 4-5 days. Edamame Dip | CLICK TO JUMP TO RECIPE http://bit.ly/1JWnZdB 2 cups shelled edamame beans, cooked 2 cloves garlic, minced ¼ cup fresh lime juice 1 tbsp soy sauce 1 tsp wasabi paste (optional) 1-2 tbsp sesame oil 2 tbsp fresh cilantro Place all of the ingredients in a food processor. Blend until completely smooth. Store in the refrigerator for up to 5 days. Serve with fresh veggies. This series was made possible with the support of the OMDC.
Views: 242445 The Domestic Geek
How to Barbeque Ribs - Allrecipes
 
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Learn how to make tender, slow-cooked pork ribs on your barbeque grill. Tangy, moist, and smoky, there's nothing more satisfying than succulent, slow-cooked barbequed ribs fresh from the grill. In this video, we'll show you how to barbeque ribs. You'll see a simple way to make perfect caramelized barbequed ribs on either a gas or charcoal grill. You'll learn the difference between cuts of ribs (like baby back, country, and spare ribs) and how many ribs you should buy to satisfy your hungry family. Plus, you'll discover how to trim fat and cartilage and how to quickly pull away the thin white membrane from the ribs. All it takes is three steps. You'll also learn the secrets to prepping your ribs with a simple, tasty dry rub. We'll show you the basics of indirect heat grilling, reveal the "doneness clues" for perfectly cooked ribs, and show you the right time to add the sauce. Find the best pork rib recipes @ http://allrecipes.com/Recipes/Meat-and-Poultry/Pork/Ribs/Main.aspx Facebook http://www.facebook.com/Allrecipes Twitter @Allrecipesvideo Pinterest http://pinterest.com/allrecipes/
Views: 1891779 Allrecipes
Weekly Meal Plan & Walmart Grocery Haul
 
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**Obviously I was wearing my baby, not my toddler. lol **I forgot to point out the Little Potato Company Potatoes. Beer and honey Chicken: http://www.jocooks.com/healthy-eating/beer-and-honey-bbq-chicken-skewers/ Corn Casserole: http://www.stuckonsweet.com/corn-casserole-perfect-thanksgiving-side-dish/#_a5y_p=4614620 Sun-dried Tomato Pesto Penne: https://youtu.be/ZWa7qBeIrbk Bourbon Marinated Pork: http://www.myrecipes.com/recipe/bourbon-marinated-pork-tenderloin-0 Ranch Chicken: http://life-in-the-lofthouse.com/ranch-chicken/ Spinach parmesan orzo: http://damndelicious.net/2014/02/10/parmesan-spinach-orzo/ Cuban Sliders: http://houseofyumm.com/cuban-sliders/#_a5y_p=3639183
Views: 170 Mama Bear :
Busy Mom Pork Chops
 
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Click Here for FULL RECIPE: https://www.recipelion.com/Pork-Chop-Recipes/Busy-Moms-Pork-Chops Busy Mom's Pork Chops are the perfect, easy, weeknight dinner recipe to gather the family together. This wholesome comfort food meal takes the average pork chop dinner and turns it up a notch for something truly memorable. These might just be the easiest pork chops you've ever made, but no one will ever be able to tell because they're just that delicious. Made with condensed cream of mushroom soup and Worcestershire sauce as the main flavors, these chops pair perfectly with a side salad, a side of veggies, some dinner rolls, or even some tasty mashed potatoes. However you choose to dress up this dish, the pork chops are sure to shine. Thanks for watching! RecipeLion is dedicated to the best recipes and cooking tips. From quick and easy dinner recipes to new and exciting dessert recipes, we find and deliver the best recipes from all over the web. Plus, we feature free product reviews and giveaways of all the latest and greatest products including cooking gadgets, cookbooks, food, and more. RecipeLion is a wonderful online resource for cooks of all skill levels. Links To Our Websites ----------------------------------------­­­-------------- • For more projects visit us at: http://www.recipelion.com/ • Like us on Facebook: https://www.facebook.com/RecipeLion • Follow us on Twitter: https://www.twitter.com/recipelion • Find us on Pinterest: https://www.pinterest.com/recipelion/ • Be sure to subscribe!: http://bit.ly/1ANBrvC
Views: 1457 RecipeLion
Cambodian Street Food - GIANT GRILLED SQUID and MEAT MARATHON in Phnom Penh, Cambodia!
 
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Phnom Penh, Cambodia is a street food paradise! Subscribe for more videos► http://bit.ly/MarkWiensSubscribe T-shirts for sale here► https://migrationology.com/store/ On this Cambodian street food tour of Phnom Penh, I’ll be taking you along to Phnom Penh’s Central Market (Psar Thmei), and a landmark in the center of the city. The market itself is not too impressive in my opinion unless you’re looking for jewelry or overpriced clothes, but the street food court and market on the outside is where you want to be. There’s an abundance of Cambodian Khmer food and Vietnamese food available at the food court of Central Market, and there’s so much to choose from that it can be challenging to decide where to eat. The colorful selection of herbs and vegetables lead me to the bun rieu noodle stall, a Vietnamese crab noodle dish. We first enjoyed a delicious bowl of bun rieu with all the herbs and chilies we wanted. Bun rieu - 7,000 KHR ($1.70) On the edge of the market you’ll find some huge grilled squid, and it’s incredibly tempting. I thought it was a little expensive (possibly overcharged), but nevertheless, it was amazingly delicious. Giant grilled squid - $8 USD Next up you’ll see lots of fruit shake vendors at Central Market in Phnom Penh, I had a durian avocado, and it was amazingly delicious. Durian avocado shake - 6,000 KHR ($1.46) Cambodian oysters as they are known, but really some type of cockle are a common Cambodian street food in Phnom Penh. They are sun dried and they are actually quite tasty. Clams - 4,000 KHR ($0.97) Yee-ay Sok Sor - sach ko ang jakak (grilled lemongrass skewers), this place was amazing for their Cambodian grilled lemongrass marinated meat skewers in baguettes. Total price - 36,500 KHR ($8.87) Dried buffalo (sach krobei) - We had a little miscommunication and ended up ordering quite a bit of dried buffalo. The good news is that it was incredible delicious, and so we were happy to have that much! Price - 55,000 KHR ($13.37) for ½ kg. Our final stop on this Cambodian street food tour of Phnom Penh, we walked around towards the Old Market, and bumped into a grilling meat stall that was too good to pass up. It wasn’t planned, but today turned into a Cambodian grilled meat marathon. Total meat price - 27,000 KHR ($6.56), Soursop fruit shake - 4,000 KHR ($0.97). Cambodian has amazing street food, and Phnom Penh is a truly exciting city to eat in! -- MY CAMERA GEAR: Main camera: http://amzn.to/2dEL3hv Main lens: http://amzn.to/2e5Lum6 2nd camera: http://amzn.to/2mczuDx 2nd lens: http://amzn.to/2mcEGau Microphone: http://amzn.to/2dEr9Z9 Gorillapod: http://amzn.to/2epFsQx *These are Amazon affiliate links I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology T-shirts available now: https://migrationology.com/store/ -- ►Subscribe to my channel for more videos: http://bit.ly/MarkWiensSubscribe
Views: 2240665 Mark Wiens
Beth's Avocado Shrimp Salad Recipe | ENTERTAINING WITH BETH
 
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Learn how to make a healthy salad of Shrimp and Avocado. The perfect easy summer dinner idea! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite Learn how to make a delicious Avocado Shrimp Salad served in Avocado shells. A super simple summer recipe that looks so elegant too! WATCH MORE SUMMER RECIPES! Chicken Brochettes and Grilled Zucchini Salad http://bit.ly/ChickBroZukes Strawberry Shortcakes http://bit.ly/StrawShortEWB Apricot Galette http://bit.ly/ApricotGalette Coconut Ice Cream Baskets http://bit.ly/CoconutBaskets Plum Crumble http://bit.ly/PlumCrumbleEWB Blueberry Tartlettes http://bit.ly/1GunB0G Ultimate Peach Cobbler http://bit.ly/1fjkmAo Chocolate Chunk Ice Cream http://bit.ly/1eq9Cjz Peach,Nectarine, Blackberry Crumble http://bit.ly/CrumbleEWB BETH’S AVOCADO SHRIMP SALAD RECIPE Serves 4 INGREDIENTS: 1 lb (450g) of Shrimp drizzle of olive oil salt and pepper to taste For Dressing: 3 tbsp (45 ml) sour cream 1 tbsp (15 ml) mayonnaise ¼ tsp (1.25 ml) lemon zest ¼ tsp (1.25 ml) fresh lemon juice 1 tbsp (15 ml) fresh dill, minced + more for garnish 1/3 cup (80 ml) tomato, diced 1/3 cup (80 ml) cucumber, diced 2 tbsp (30 ml), radish, diced 2 ripe avocados, cut into chunks, shells reserved METHOD: Preheat Oven to 375F/(190C) Place shrimp on a rimed sheet pan and drizzle with olive oil and season with salt and pepper. Bake for 7 mins until pink and cooked through. Set aside and allow to cool. Meanwhile in a small bowl combine sour cream, mayonnaise, lemon zest and juice, fresh dill, salt and pepper to taste. Whisk to combine. Set aside. Dice shrimp into small cubes and transfer to a large bowl. Add the diced tomatoes, cucumbers and radish. NOTE: This part could be done the day before, covered and refrigerated with the sauce also covered and refrigerated. Moments before serving, slice the avocado in half, length wise. Scoop out the avocado with a large spoon. Cut avocado into small chunks, add to the large bowl of shrimp and veggies. Toss the dressing with the shrimp and veggies. Spoon the salad back into the Avocado Shells, place two cups filled with the salad on a plate, top with freshly cracked pepper and a fresh sprig of dill and place an editable flower on the side. Serve as a light dinner or lunch, or it’s also great as a first course too! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Views: 36214 Entertaining With Beth