Is fall kicking anyone else's butts? I am struggling to keep up with work and all of the activities, nevermind the quickly approaching holidays. Time to pull out my slow cooker again and get back to SUPER EASY meals, like this one. SLOW COOKER BEEF TACOS WITH SALSA VERDE are an easy, flavorful dinner for busy weeknights. If you get presliced onions and peppers from the grocery store, prep time is only 3 minutes! (Search SLOW COOKER BEEF TACOS WITH SALSA VERDE #ontheblog - clickable link in profile - or DM me for the link.) #booksncooks#slowcooker#slowcookerrecipes#tacotuesday#beeftacos#tacos#tacorecipe#huffposttaste#buzzfeedfood
AWESOME SALAD DRESSING ALERT 🥗🥗🥗🥗🥗🥗🥗Another warm Melbourne day means another salad! Already high in protein, this is a meal in itself but would also match really well with tofu, chicken (swipe to see) or fish. Although this salad is colourful AF, the dressing is the star. I take my pics with a crappy old iPhone with a cracked screen, so pics aren’t the best and the skylight in my kitchen has made the dressing on the side hard to see. Anyway, it is 4 tbspn coconut cream (from the can or from the top of the coconut milk can if you don’t shake it), 1 tbspn tumeric (an awesome anti inflammatory) and 1-2 teaspoon tamari or soy (add 1 first then check for saltiness).
Salad: tin lentils, defrosted peas, carrot, chilli flakes, coriander (parsley also 👍🏽) and spring onion. Loads of fibre, protein, carbs and good fats (to aid absorption) from the coconut cream.
Even better the next day for the lunchbox 🙌🏽
Our Halloween costume silent disco with @urbanfetes is this Saturday night, starting at 9pm! Grab a @newbelgium beer, dance the night away, and maybe even win $250 if you have the best costume! Winner will be announced at 11pm.
Parm Roasted Veggies
1. Heat the oven to 400F
2. Put the empty pan in the oven with some olive oil and let it heat for 10 min
3. In a bowl, season Veggies (faves are potatoes or broccoli) with olive oil, red pepper flakes,garlic powder, oregano, salt, pepper and Parmesan and toss.
4. Cook for 60 min, flipping half way through.
5. While still hot, sprinkle a little Parmesan on top.
Why this works: heating the oil first makes for a crispier Roasted veggie. Crispy and crunchy outside, smooth and creamy inside. 🤤
14 minutes ago
Come try our new menu addition: Pickled beets, crème fraîche, horseradish, mint jelly, tangerine lace, & dianthus.
14 minutes ago
Meriendas no tan sanas pero que llenan el alma.
Comi unas frutillas más que no llegaron en la foto. Y un cañon de ddl que me trajo mi vieja.
Si fuera en otro momento de mi vida hubiera comida 3 facturas o ninguna depende en que parte de mi vida me lo ofrecieras pero ahora no es ni uno ni lo otro. Es sólo disfrutar lo que realmente quiero y me gusta sabiendo que vas a comer hasta que estes bien. No hasta que se te suba la comida a la boca.
Parece una boludes pero no lo es, cuesta mucho hasta que encontras ese equilibrio.
This is perfect for those busy weeknights!🍽 Ingredients
4 boneless skinless chicken breasts cut in half lengthwise
1 tablespoon olive oil
2 tablespoons salted butter
4 slices prosciutto sliced in half
16 fresh basil leaves
8 slices provolone cheese or mozzarella
Set oven to Broil.
Sprinkle each chicken breast half with pepper on both sides. Press down to adhere.
Add olive oil and butter to a large skillet and heat over medium high heat.
Once butter is melted and oil/butter are glistening/crackling, add the chicken in batches and brown on each side for 3-4 minutes or until fully cooked (internal temperature should be 165F)
Transfer cooked chicken to a large ungreased baking sheet (or two if you need the space).
Top each breast half with ½ slice prosiutto, then two leaves basil, then slice of cheese.
Broil for 2-3 minutes or until cheese is melted to your liking.
17 minutes ago
JUST TWO WEEKS AWAY! 🎉 Cooks Soldiers, in partnership with S. Pellegrino, will host a year-long guest chef series featuring five female powerhouses in the culinary industry. 👩🍳
On November 6th, we will host James Beard Award 2019 semifinalist nominee chef @chefrebeccabarron of @st.johnsrestaurant in Chattanooga for our LAST dinner of our S. Pellegrino guest chefs series! ▫️
During each visit, guest chefs will prepare a selection of dishes to be served a la carte alongside an abbreviated version of the Cooks & Soldiers menu. The restaurant will open for regular service, allowing guests to make reservations throughout the evening. Each visiting chef will be present to mix and mingle with guests in the dining room!
NOVEMBER 6TH - REBECCA BARRON, executive chef St. John's Restaurant
Reservations are recommended, click reserve, email or call in our bio! 👩🍳🔥
18 minutes ago
Another amazing season in the books! Thank you to all of our customers and our incredible employees for making this our best season yet. We can't wait for you to see the exciting things we have in store for next year. Stay updated with us over the winter to catch a glimpse! We will miss all of you ❤️
Whole30 Chicken Bacon Zucchini Noodles 🍝 this super quick and easy dinner is bursting with flavor — I love zucchini noodles because they’re a great way to sneak in some vegetables and greens 🥬 I always buy mine frozen and already spiraled and then just boil them for around 5 minutes 👏🏼 the chicken and bacon make for the perfect savory pairing and then an olive oil drizzle finishes off this dinner deliciously 😍 the full recipe is posted on my blog 🥰
#whatsonmyplate: Whole30 Chicken Bacon Zucchini Noodles ❤️
21 minutes ago
Don't forget to grab one of our takeaway menus, so you always have access to ordering food from Roast'd! Available for pick up orders 7 nights a week. We also offer delivery service via UberEats, Menulog and Eat Now.
21 minutes ago
Hazelnut Apple Caramel 🍦🌰🍎 is a combination of two strong ingredients from @caffepanna. I absolutely adore their hazelnut ice cream and get a pint of any flavor that uses it. This one has caramel made with apple butter which shockingly tastes like both. I wouldn't have guessed the apple flavor would be so present. This is a great flavor but stay tuned for another hazelnut flavor in my freezer that's waaay better!
22 minutes ago
Mac 'n Cheese Lobster Roll from @urbanlobster
♥ Tag a friend who would love this & tag us in your #foodtruck photos &to get featured!
Let's talk food safety. It’s quite easy to incorporate simple steps into your existing cooking routine to ensure you’re putting a food-safe, delicious dinner on the table like this 5-Ingredient Honey Mustard Salmon, for example. (full recipe linked in profile!) Here are The Core Four Practices of Food Safety brought to you by the Partnership for Food Safety Education. #sponsored
𝐂𝐋𝐄𝐀𝐍: 𝗪𝐚𝐬𝐡 𝐡𝐚𝐧𝐝𝐬 𝐚𝐧𝐝 𝐬𝐮𝐫𝐟𝐚𝐜𝐞𝐬 𝐨𝐟𝐭𝐞𝐧.
▫️Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, countertops, and food. Make sure to wash your hands often with warm water and soap.
𝐒𝐄𝐏𝐀𝐑𝐀𝐓𝐄: 𝐈𝐭’𝐬 𝐬𝐚𝐟𝐞𝐫 𝐭𝐨 𝐬𝐞𝐩𝐚𝐫𝐚𝐭𝐞!
▫️When handling raw meat, poultry, seafood, and eggs, keep these foods and their juices away from ready-to-eat foods. Cross-contamination is how bacteria can be spread. Wash cutting boards, dishes, countertops and utensils with hot soapy water.
𝐂𝐎𝐎𝐊: 𝐂𝐨𝐨𝐤 𝐭𝐨 𝐬𝐚𝐟𝐞 𝐭𝐞𝐦𝐩𝐞𝐫𝐚𝐭𝐮𝐫𝐞𝐬.
▫️Use a food thermometer that measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature. For this salmon recipe, the internal temperature should read 145 degrees F on a food thermometer.
𝐂𝐇𝐈𝐋𝐋: 𝐑𝐞𝐟𝐫𝐢𝐠𝐞𝐫𝐚𝐭𝐞 𝐩𝐫𝐨𝐦𝐩𝐭𝐥𝐲.
▫️Refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store. Never let them sit at room temperature for more than 2 hours.
That's all folks! Happy cooking!