The Best Garlic Butter Steak Bites With Zucchini Noodles Meal Prep


  • 3 tbsp butter
  • 6 cloves garlic minced
  • 1 tbsp low sodium soy sauce
  • 1/2 tsp garlic powder
  • 1 tbsp canola oil or olive oil
  • 1 lb sirloin steak cut into bite size pieces
  • salt to taste
  • 1 tbsp parsley chopped
  • 4 large zucchini spiralized


  1. In a small saucepan and butter and garlic. Cook over low medium heat until butter is melted and garlic starts to brown and the flavor of the garlic is infused with the butter. Stir in the garlic powder and soy sauce. Taste and adjust as needed. Set aside.
  2. Add the canola oil to a large cast iron skillet and bring to high heat. When oil is hot add in the steak.
  3. Cook steak about 1-2 minutes on each side letting them develop a golden sear before flipping them. Lightly season steak with salt as needed. (Keep in mind that the sauce will add sodium to the steak).
  4. When steak is almost finished cooking pour two-thirds of the garlic butter sauce over the steak. Stir steak until it is cooked and evenly coated in sauce. Garnish with parsley.
  5. Remove steak from pan and divide into meal prep containers.
  6. Using the same pan (and keeping in any remaining sauces from the steak and sauce) add in the zucchini noodles and remaining garlic butter sauce. Stir zucchini noodles until they are fully cooked. Season with salt as needed. Drain water from zucchini noodles and then add to meal prep containers.

This article and recipe adapted from this site


Sweet Southern Slow-cooker Ham


  • 1 bone-in fully-cooked hám ábout 5 1/2 pounds
  • 1 cup ápple cider
  • 1/2 cup dárk brown sugár
  • 1/3 cup Kentucky bourbon *
  • 1/4 cup honey
  • 1/4 cup Dijon-style mustárd
  • 4 sprigs fresh thyme


  1. Pláce the hám in á lárge slow cooker. Whisk the cider with the brown sugár bourbon honey ánd mustárd. Slowly pour over the hám. Scátter the thyme sprigs into the slow cooker.
  2. Cook on high for 4 hours or on low for 8 hours or until very tender. Remove hám to rest on á cutting boárd. Páss the remáining cooking liquid through á fine mesh sieve into á sáucepán. Simmer for 10 minutes or until slightly reduced. Cut the hám into chunks. Brush the cut pieces with the cooking liquid before árránging on á plátter. Serve wárm or room temperáture.

This article and recipe adapted from this site


Raspberry Macarons With Lemon Buttercream


  • 110 grams almond flour
  • 200 grams confectioner s sugar
  • 10 grams freeze-dried fruit powder plus more for decorating
  • 100 grams aged egg whites or at room temperature
  • 50 grams white granulated sugar
  • food coloring paste
  • For Buttercream:
  • Lemon zest from 1 lemon
  • 3 tablespoons lemon juice
  • 3/4 cup butter softened at room temperature
  • Confectioner s sugar about 2 cups


  1. I ve read multiple recipes that ask for aged egg whites some for up to 3 days. I ve tried the recipe with fresh egg whites brought up to room temperature and aged ones and didn t see a big difference. I think the most important part is that they are not cold and straight out of the refrigerator!
  2. I ve premeasured all my ingredients using a digital kitchen scale. Place a bowl onto your scales tare the weight which will set the scale to zero and sift the flour into the bowl. Discard any large pieces that didn t pass through.
  3. For the berry flavor in this recipe I m using freeze-dried fruit which I found at Trader Jo s. Simply place the berries into a food processor pulse for a few seconds and sift through fine mesh strainer.

Please Visit Raspberry Macarons with Lemon Buttercream For Full Recipes


Grilled Avocado & Romaine Caesar Salad (vegan Gf)

The classic caesar gets a summer twist with grilled romaine and avocado taking center stage. A tangy garlicky and creamy hemp-based caesar dressing gets drizzled over top and offers balance and…


Best Spicy Buttermilk Fried Chicken


  • 2 quarts (8 cups) full-fat buttermilk
  • 1 large onion thinly sliced
  • 5 cloves garlic thinly sliced
  • 1/2 cup hot sauce
  • 3-4 Tbsp Kosher salt
  • 3 Tbsp black peppercorns
  • 1 (3 and 1/2 – 4 lbs) whole chicken cut into 10-12 pieces


  • 1 and 1/2 Tbsp Kosher salt
  • 2 tsp freshly ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground cayenne pepper
  • 1 Tbsp white pepper
  • 2 tsp chili powder
  • 2 tsp celery salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme


  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 of the seasoning blend (above)


  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup hot sauce
  • 1 tsp garlic powder


  • 2 and 1/2 quarts cooking oil for frying


  1. In a large resealable bag combine the buttermilk sliced onions sliced garlic hot sauce salt and black peppercorns.
  2. Add the chicken pieces and seal the bag while pressing the air out and rub the marinade into the chicken making sure all the chicken is submerged. Transfer to the refrigerator to marinate for 6-12 hours or overnight.


  1. In a small bowl add all of the spices and mix everything together until well combined.
  2. Remove chicken from the refrigerator and from the marinade shake off (or rinse) the excess and place onto a baking sheet. Sprinkle half of the seasoning blend on both sides of the chicken pieces.
  3. In a large bowl add the flour baking powder and the remaining half of seasoning blend and mix until well combined.
  4. Pour the flour mixture into an extra-large resealable bag or an extra large paper bag and place all the chicken pieces inside. Seal the bag and shake well to coat all the chicken. Remove chicken pieces from bag and place back onto the baking sheet.


  1. In a medium bowl beat the eggs together until completely pale. Add the buttermilk and hot sauce and beat until well combined. Mix in garlic powder.
  2. Dip each piece of chicken into the egg mixture shake off the excess then place back into the flour bag.
  3. Seal the bag and once again shake until all the chicken is well coated. Remove chicken from the bag and place onto a plate or baking sheet.


  1. Pour your oil into a deep dutch oven pot clipping a frying/candy thermometer to the side of your pot (making sure it s not touching the bottom) and heat until the oil reaches 350F. If you don t have a thermometer test a piece of the flour and if it begins to fry gently the oil is ready.
  2. Line a large baking sheet with paper towels and place a cooling rack on top. Set aside.
  3. Add the chicken to the oil working in batches (fry dark meat together and white meat together). Fry the chicken for 13-16 minutes (16-20 minutes for dark meat) ~SEE NOTES~ The internal temperature should read 160 degrees F. If it s not do not return to oil just preheat your oven to 350F and bake the chicken until it reaches the correct internal temperature. You can also cut the chicken open to make sure it s no longer pink.
  4. When the chicken is done frying place onto the cooling rack and let the chicken drain. Heat the oil back to 350F and repeat until all chicken is cooked.
  5. Let the chicken sit for 10 minutes before serving. Enjoy!

This article and recipe adapted from this site


Apple Pie Bread


  • 1/2 cup brown sugar packed
  • 1 1/2 tsp cinnamon
  • 2/3 cup sugar
  • 1/2 cup butter (1 stick) softened to room temp
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 cup milk
  • 1 1/4 cup peeled & finely chopped apples about 2 small apples


  1. Preheat oven to 350f degrees.
  2. Spray a large loaf pan with nonstick cooking spray (the kind with flour in it – like Baker s Joy.)
  3. In a bowl mix together brown sugar and cinnamon. Set aside
  4. Using a stand mixer (or in a large bowl with an electric mixer) mix together sugar and butter until smooth.
  5. Stir in eggs and vanilla extract until fully combined.
  6. Finally stir in flour and baking powder and milk. Mix until combined.
  7. Pour half the batter into prepared loaf pan.
  8. Cover batter with half the diced apples. Press the apples down slightly into the batter.
  9. Sprinkle the apples with half the cinnamon sugar mixture.
  10. Pour the remaining batter over the apple layer.
  11. Top with remaining diced apples (again pushing the apples gently into the batter.)
  12. Sprinkle the remaining cinnamon sugar mixture on top.
  13. Bake for about 50-60 minutes (until a toothpick inserted comes out clean.)
  14. Allow to cool completely before removing from baking pan.

This Recipe adapted from >>>> Click Here


Slow Cooker Smothered Pork Chops


  • 4 bone-in pork chops about 3/4 inch thick seasoned with salt and pepper on each side
  • 4 slices bacon cut into small pieces
  • 2 tablespoons canola oil
  • 1 large yellow onion cut into 1/2 inch thick slices
  • 1/4 cup water
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 2 teaspoons minced garlic
  • 3 cups low-sodium chicken stock
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 1 tablespoon corn starch
  • 1 tablespoon cider vinegar
  • 1 teaspoon dried parsley


  1. Pat the pork chops dry with paper towels then season both sides with salt and pepper.
  2. Cook bacon over medium high heat until crispy. Remove the bacon from the pan with a slotted spoon and transfer to a paper-towel lined plate to drain then store it in the fridge until later.
  3. There should be about 2 tablespoons of bacon drippings in the pan just eyeball it. If it doesn’t look like there’s enough add a little canola or vegetable oil and increase the heat to high. If there’s more than 2 tablespoons of bacon drippings in the pan drain some off until you’re left with 2 tablespoons. Add the pork chops to the pan and cook for two to three minutes per side until they are nicely browned. Transfer the browned pork chops to the slow cooker.
  4. Add a small amount of oil to the pan if there is no remaining fat/oil about a teaspoon. Add the onions a pinch of salt and 1/4 cup water and cook until the onions are translucent. Use a wooden spoon to scrape up the browned bits of pork chop on the bottom of the pan. Add in garlic and cook for another minute. Pour this mixture over the pork chops.
  5. To the skillet combine chicken stock worcestershire sauce and brown sugar and bring to a boil. Pour over pork chops. Add bay leave to the slow cooker and cook on low for 7-8 hours until the pork chops are tender.
  6. Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer to a plate. Cover with foil to keep warm while you make the sauce.
  7. Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan. Place the solids in a blender and add in 1 cup of the liquid from the saucepan. Blend on high until smooth. Pour this mixture back into the saucepan and heat to medium high heat.
  8. In a small bowl combine 2 tablespoons water with 1 tablespoon corn starch. Pour this mixture into the sauce pan cook for about 5 minutes until the sauce has thickened and is bubbly. Stir in the vinegar add in the bacon and season with salt and pepper to taste.
  9. To serve: Place a pork chop atop fluffy cooked rice or egg noodles spoon gravy over the pork chop and sprinkle with parsley.

Base Recipe adapted from site


Best Recipes-chicken Tikka Masala


  • 2 large bóneless and skinless chicken breasts diced abóut 1.5 póunds
  • 1 cup plain full-fat yógurt ór cómpliant plant-based yógurt if ón Whóle30 see nóte
  • 1 teaspóóns turmeric
  • 2 teaspóóns garam masala
  • 1 tablespóón lemón juice (abóut half a lemón)
  • 2 teaspóóns black pepper
  • 1/4 teaspóón dried ginger

Fór the sauce:

  • 4 tablespóóns ghee ór butter (1/4 cup)
  • 1 medium white ónión diced
  • 1-2 serranó chiles minced see nóte fór heat level
  • 5 garlic clóves minced
  • 1 1/2 tablespóóns fresh ginger grated
  • 3 1/2 teaspóóns garam masala
  • 1 teaspóón paprika
  • 1 15-óunce can tómató sauce
  • 1 green bell pepper deseeded and sliced intó strips
  • 1 tablespóón dried fenugreek leaves
  • lóts óf salt tó taste
  • 2 cups cócónut cream ór full-fat cócónut milk ór heavy cream ór half and half see nóte

Fór serving:

  • basmati rice ór cauliflówer rice
  • naan if yóu re nót paleó ór ón a Whóle30
  • fresh cilantró chópped

InstructiónsMarinate the Chicken

  1. Cómbine all marinade ingredients besides chicken (ómitting yógurt if paleó ór ón a Whóle30) in a medium bówl and stir well. Add chicken and tóss tó cóat. Cóver and refrigerate at least 1 hóur up tó óvernight.

Make the Sauce

  1. Heat the ghee in a large skillet óver medium heat. Add the ónión and cóók until sóftened abóut 5 minutes. Add serranó chiles garlic ginger and reduce heat tó medium-lów. Cóók stirring óccasiónally until a nice tóffee cólór abóut 20 minutes adding a few dróps óf water here and there if drying óut and sticking. Add garam masala and paprika and stir well. Cóók until fragrant a few minutes adding a cóuple óf tablespóóns óf water if necessary tó reduce sticking.
  2. Stir in the tómató sauce then transfer tó a blender and blend until smóóth. Return the sauce tó yóur skillet and add the rest óf the can óf tómató sauce. Add sliced bell pepper fenugreek and salt.
  3. Meanwhile cóók the chicken. Preheat bróiler and place a wire rack óver a baking sheet. Place chicken pieces ón tóp óf the rack. Bróil turning óccasiónally until brówned in spóts and cóóked thróugh abóut 8 minutes tótal.
  4. Simmer fór 30 minutes ón medium-lów heat ór until thick and móre like a paste than a sauce. Add the can óf cócónut milk and stir until very smóóth. Taste and córrect seasónings. Add chicken stir well and serve óver basmati ór cauliflówer rice and naan if that fits intó yóur diet. Tóp with plenty óf chópped cilantró.

This article and recipe adapted from this site


Southern Fried Chicken Recipe


  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • Kosher salt
  • One whole chicken about 4 pounds cut into 10 pieces or 3 1/2 pounds bone-in skin-on breasts legs drumsticks and/or wings
  • 1 1?2 cups all-purpose flour
  • 1?2 cup cornstarch
  • 1 teaspoon baking powder
  • 4 cups vegetable shortening or peanut oil

Directions1.Combine the paprika black pepper garlic powder oregano and cayenne in a small bowl and mix thoroughly with a fork.2.Whisk the buttermilk egg 1 tablespoon salt and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight flipping the bag occasionally to redistribute the contents and coat the chicken evenly.3.Whisk together the flour cornstarch baking powder 2 teaspoons salt and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag allowing excess buttermilk to drip off drop the chicken into the flour mixture and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated pressing with your hands to get the flour to adhere in a thick layer.4.Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature being careful not to let the fat get any hotter.5.One piece at a time transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown about 4 minutes longer.6.Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or for extra-crunchy fried chicken go to step 7.7.Place the plate of cooked chicken in the refrigerator for at least 1 hour and up to overnight. When ready to serve reheat the oil to 400°F. Add the chicken pieces and cook flipping them once halfway through cooking until completely crisp about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain then serve immediately.This article and recipe adapted from this site


Chocolate Cupcakes With Cookie Dough Frosting

This chocolate chip cookie dough frosting tastes just like the real thing! It s light and fluffy but oh so decadent—perfect for the chocolate cupcakes.