Hmm, tender pulled pork … You can achieve this degree of tenderness by using the slow cooker. Just “forget” the meat in there for 5 hours at low temperature. Let it borrow the tomato and spices’ aromas and then use the liquid resulted from cooking the pork to put together a thick sauce.
Pulled Pork With Spicy Tomato Sauce Read More »
The secret to incredibly scrumptious lamb ribs lays within the marinade. In this case, we bring together orange, lemon, soy sauce, and ginger. And we spike things up even more with chili and white wine. Wait 2 hours while the marinade does its thing, then sear and bake and voila!
Lamb Ribs With Ginger, Orange and White Wine Read More »
Meet the melted parmesan cups, or mini baskets if you like. Don’t they look funny? They are filled with cooked mushrooms and carrot, and they’re flavored with dill. These savory little bites may be what you’ll serve at your next get-together with your friends.
Mushroom-Stuffed Parmesan Cups Read More »
This one is hearty, low-carb, not so high on calories and is basically a frittata but with a twist. This time we bake it and we add some flour for the texture. As a final step, we’re giving it a tart kick by serving it coated with mustard.
Oven-Baked Sausage Frittata Read More »
Use milk when you cook your chicken for a juicier and more tender result. You can enhance the milky flavor even more with cinnamon, sage, and lemon. You end up with an incredible creamy sauce and delightful chicken.
Chicken Cooked in Milk Read More »
This main course is low-carb, quite low on fat and has not too many calories. We’ll marinate the meat first, spiking it up a little with green chili and lemon juice. And let’s flavor with tarragon. Then pair with water-soaked broccoli and cooked sweet corn and it’s all stir-fry from there.
Stir-Fried Beef With Broccoli and Sweet Corn Read More »
Why don’t we find a tastier use for the sardines in olive oil? We can mix them with mashed sweet potatoes and some other good stuff and shape them into patties or small cakes if you prefer, then fry them. Serve them over a salad or with a yogurt dip.
Sweet Potato and Sardine Cakes Read More »
Everybody needs a crispy tender steak from time to time. We’re talking about meat-eaters, here, of course. Use pork neck this time. Before searing it, generously coat it with a spice mixture. If our mix isn’t enough for you, feel free to use your imagination and your favorite spices.
Spice-Rubbed Pork Neck Steaks Read More »
Get ready for a special treat where tarty and salty flavors mix to perfection. So, let’s top raw grapefruit slices with beautifully browned halloumi cheese and drizzle them with an onion-based dressing. Optionally, flavor with mint. Enjoying it is mandatory!
Grilled Halloumi With Grapefruit Read More »
How about trying to make leaner meatballs? To achieve that, you can use turkey meat. And let’s bake them instead of frying them. It’s healthier and, believe us, you won’t sacrifice the tastiness by doing it. Make them a little spicier with chili flakes. Or, maybe a little more, if you want …
Parmesan Turkey Meatballs Read More »
Don’t these cucumber rolls closely resemble sushi? We thought so, too. We could call this vegetarian sushi with a Greek touch thanks to the feta cheese and Kalamata olives. Adding a bit of hummus makes them even more intriguing. Just as their Japanese counterparts, they’re pretty healthy. And even easier to make.
Vegetarian Cucumber and Feta Sushi Read More »
Welcome to the incredibly tasty and protein-rich world of stuffed portobello mushrooms. Their caps are pretty big, so you can get a lot of stuffing in there, especially if you scrape out some of their pulp. Don’t overdo it, though. Use meat, cheese, and veggies and make them complete.
Bell Pepper and Chorizo-Stuffed Mushrooms Read More »
