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2.4M views · 957 reactions | Mediterranean Cod en Papillote | En papillote, dinner, Mediterranean cuisine | This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner! Recipe:... | By Downshiftology | You guys are going to love this Mediterranean cod ampapio. Pieces of cod are placed on a bit of zucchini then topped with sliced lemon, shallot, grape tomatoes, and olives. A little sprig of fresh thyme and a drizzle of extra virgin olive oil finishes them off. You'll seal the parchment paper packets by crimping the edges and then let the fish steam in the oven for a very quick 15 minutes. Now, trust me, I'm not lying when I say this is one of these simplest recipes on my website that delivers up a wow worthy cod dinner. The fish is light, flake and moist and infused with the best Mediterranean flavors. So, if you're looking for an easy, healthy weeknight fish recipe, this is where it's at.

54K views · 715 reactions | THE ULTIMATE SALMON PICCATA! 🤩 | THE ULTIMATE SALMON PICCATA! 🤩 ⁣ INGREDIENTS:⁣ 16 oz salmon (2, 8 oz filets or 4, 4oz filets)⁣ Salt & pepper to season salmon⁣ 2 tsp olive oil⁣ 3 tb... | By Kalejunkie | Welcome to episode twelve of my series dinner in 20 where I show you how to make easy, nourishing, restaurant quality dinners in 20 minutes or less and this one is a winner. We are making salmon picata using the parchment paper trick to prevent the salmon from sticking to the pan and creating a crispy skin then making the most delicious lemon garlic caper sauce to go on top. I guarantee that you will be licking your plate clean and everyone will be calling you a gourmet chef. And who doesn't want that? Anyways, the recipe is in the caption and if you like this, follow for episode 13.

185K views · 10K reactions | HOMEMADE RANCH ✨ full recipe below, but COMMENT “RANCH” if you want me to send it straight to your inbox 🙌🏻 skip the highly processed inflammatory seed oils, msg, fake flavors + other hazardous additives in hidden valley and make your own with 9 simple ingredients YOU NEED (use organic ingredients when possible) * 2 c greek yogurt * 1 tbsp dried parsley * 1 tbsp dried chives * 1/2 tbsp onion powder * 1 tsp garlic powder * 1 tsp dried dill * 1/2 tsp salt * lots of fresh ground pepper, to taste * 1/4 c whole milk WHAT TO DO - combine all ingredients except the milk + stir well - add in milk to desired thickness, stir + voila! tips: - skip the milk to make a ranch dip - adjust amount of milk based on how thick you like it, usually anywhere from 1/4 c to 1/2 c - store in an airtight container in the fridge + it should last up to a week (but can vary based on freshness of ingredients) don’t forget to COMMENT “RANCH” if you want me to send you the recipe 🙌🏻 and be sure to LIKE + FOLLOW @wellnessrains for more easy, healthy recipes ❤️ • • • #health #wellness #holisticmotherhood #healthylifestyle #healthyfamily #healthykids #ranch #ranchdressing #saladdressing #diy #homemade #homemaderanch #healthycondiments #healthyrecipes #easyrecipes #eatrealfood #wholefoods #noadditives #healthtips #healthhacks #recipevideo | courtney | holistic motherhood made simple

741K views · 11K reactions | Ina Garten’s Morning Glory Muffins 🥕🍎 | Barefoot Contessa: Back To Basics | Ina’s Morning Glory Muffins are the ultimate Sunday breakfast treat! Moist, flavourful, and packed with apples, carrots, and pecans 🥕🍎... | By Food Network UK | I'm making Morning Glory Muffins and they're just filled with carrots and apple and pineapple, raisins, pecans. They're so good. Okay, I'm going to start with the wet ingredients. Got a big bowl, one cup of vegetable oil. They're really moist muffins. Three extra large eggs. Next is two teaspoons of vanilla. Want the butter to have lots of flavor. And just whisk that together. The next thing I have is two cups of grated carrots. Be sure to grate them on a box grater. If you do them in the food processor, they come out very wet and the muffins won't work. Next thing is eight ounces of crushed pineapple. It's one can drained/. 2 a cup of sweetened shredded coconut. Just think how good these muffins are. Half a cup of raisins. You can use regular raisins or golden raisins and half a cup of pecans roughly chopped. Pretty good already and that grated apple it's a one granny Smith apple grated on the box grater So, that's the wet ingredients. Next, I need the dry ingredients. Gonna mix them in a sifter right over a bowl. So, I need two and 1/ 4 cups of flour. For the flour, just lighten it and then, scoop very lightly without packing it down. That's one. This makes a lot of muffins. Two, and a quarter. Okay. Then, one and 1/ 4 cups of sugar. Want them to be nice and sweet. One. A quarter. And then lots of cinnamon one tablespoon of cinnamon it's a lot but it kind of the carrots and the raisins it all goes with cinnamon and it's the holidays doesn't it call for cinnamon tablespoon of cinnamon and then to make them rise really well baking soda two teaspoons of baking soda and 1 teaspoon of salt. And just sift that all together. Okay, that's the dry ingredients. I'm just going to put them into the wet ingredients, give them a stir, and it's almost done. Okay, just mix it well but don't overmix it. Okay, time to scoop the muffins. Okay, into the oven, three hundred and 50 degrees for 30 minutes just until a toothpick comes out clean. Now, how glorious do these Morning Glory Muffins look? I would say everybody at your holiday brunch is going to love them.

10M views · 56K reactions | How to Make Ina's Spinach in Puff Pastry | Barefoot Contessa | If you can turn down anything wrapped in puff pastry, you have strong will power my friend 🤤 | By Flavour Network | I've cooked two cups of onions and some butter. I'm gonna add one tablespoon of garlic. Just cook that for a minute. Okay, next is the spinach. So what I've done is I've defrosted two packages about ten ounce packages of spinach and squeeze them a little bit dry. You don't wanna squeeze all the liquid out. Okay, next is the onion mixture. Just goes right in. Then third of a cup of scallions right into the bowl. Okay, now lots of cheese. One cup of grated Grier. It's really fast to grate in the food processor and three quarters of a cup of Parmesan cheese and then four extra large eggs one tablespoon of dry bread crumbs just to bind it all together. Okay, next the seasonings, two teaspoons of salt, one teaspoon of pepper, and a half a teaspoon of ground nutmeg. Gives it lots of flavor. Nutmeg and spinach is delicious together. Okay, I need quarter of a cup of toasted pineolis which I just toasted in a pan dry. Perfect. Just stir those in and that's the filling. Easy. Okay, here we go. So, each package has two pieces of puff pastry. Take them out. Wanna be sure they're still cold. So, the first one, I'm just gonna lay out as it is. Just like this. Just wanna make sure it stays really cold. Now, I'm just gonna spoon the filling right into the middle. So, the key about this is to make sure that you get the filling in the middle and leave a little border. Okay, I'm gonna put this aside and now the second piece of pastry, I'm just gonna roll it out because of the top, I want the second piece of pastry be a little bit bigger. So, just roll it out. Little flour. About an inch or so more on each side. You wanted to cover the top and meet on the sides. Just gonna do a little egg wash around the edge which is why it was important to have an edge. It's just basically an egg mixed with little bit of water. Perfect. Okay. Yeah. Let's see if this the top one's gonna fit the bottom one. Perfect. See how important this for the top one to be a little bit bigger. So, I'm gonna bring this back and now, just kind of like having a pie. I'm just gonna crimp it with a fork. Might wanna dip it in flour just to make sure it doesn't stick. Just crimp the edges cuz you want the filling to stay inside. So, a little egg wash on top. The whole thing. Don't miss any parts 'cuz at any place that you miss, it won't be brown and gorgeous and golden and shiny. So, just like three long slits, one in the top and two short ones. Okay, into the oven 375° for 35 minutes until it's puffed and golden brown and delicious. Oh, this looks gorgeous. How beautiful it is inside. That look delicious. I do think it's lunch time, right? Kind of obsessed with puff pastry and now you can see why.

9.2K views · 3K reactions | The answer is yes- these do taste as good as they look! My husband said, "you have to make these again and don't change a thing!" That means they're really good because he's picky about high protein stuff 😜 Here's how to make them: Blend- 113g (1/2 cup) lowfat cottage cheese 2 eggs 1 TBS melted butter 3 TBS Almond or other milk 1 TBS maple syrup Whisk dry ingredients- 66g (1/2 cup) @fit.flour (code: shannonhanson to save) 60g (1/2 cup) regular flour **or you can just use 1 cup regular flour for the whole recipe 1 1/2 tsp baking powder Add wet ingredients to the dry and whisk. Spoon onto butter-greased skillet over med heat. Add blueberries or chocolate chips. This recipe makes 2 servings. 444 calories each. (About 2 pancakes). Macros: 34g protein (if using fit flour), 52g carbs, 15g fat. Enjoy! I adapted this from a recipe from @mersgoodeats ❤️ | Shannon Hanson | Fat Loss & Muscle Building Coach

107K views · 1.7K reactions | Cod Piccata is delicious and super easy to make! It’s the perfect Christmas Eve dish! ⭐ #fishrecipes #seafood #recipevideo #sipandfeast | Sip and Feast

67K views · 8.5K reactions | Mushroom and spinach, creamy gnocchi pasta Mushroom: 1. 1 tablespoon olive oil 2. 1 tablespoon butter 3. 16 oz mushroom ( I used baby Bella's ) 4. 1 teaspoon salt and pepper Gnocchi: 1. 16 oz Uncooked gnocchi 2. 1 tablespoon olive oil 3. 5 garlic minced 4. 1/2 cup broth - chicken or vegetable 5. 1 cup heavy whipping cream 6. 1/2 teaspoon oregano, paprika, salt 7. 2 handfuls spinach 8. 1/2-1 teaspoons chili flakes 1. Add olive oil and butter to a pan . add mushrooms and sauté seasoning with salt, black pepper. Cook until golden about 5 minutes in medium heat and remove half of the mushrooms and reserve. 2. Add 1 tablespoon of olive oil if needed to remaining mushrooms , adding the garlic sauté for 30 seconds on low medium heat. 3. Add an uncooked gnocchi, broth, heavy whipping cream, salt, oregano, paprika. Mix and cover. 4. Cook covered with a lid for three minutes on medium low heat. 5. Uncover add spinach mix well let everything come together for one to two minutes then top with the remaining mushrooms and sprinkle chili flakes. serve while hot. 6. Goes great a salad and warm crusty bread. #foodies #delicious #chicken #chinese #seafood #recipe #recipes #cooking #instafood #igdaily #dinner #food #yum #instagood #pasta #foodstagram #foodlover #foodgasm #instadaily #tasty #tastyfood #chickenrecipes #reels #reelsinstagram #mexican #reelsofinstagram #reelsviral #reelsinsta #foodie #deliciousfood chickens lunch bbq salad beef Mongolian Chinese food take out fake away eeeeeats vegetarian vegan huffposttaste bhg | Chhaya Joshi Daily food / cocktails

847K views · 26K reactions | Ina Garten's ULTIMATE Tuna Melt 🥪🐟 | Barefoot Contessa: Back To Basics | Ina Garten makes the ULTIMATE Tuna Melt with dill, anchovy paste and Swiss cheese 🥪🐟 #BarefootContessaBackToBasics | By Food Network UK | Facebook

343K views · 5.9K reactions | Ina Garten's Warm Mushroom Salad 🥗🍄‍🟫 | Barefoot Contessa: Back To Basics | This salad from Ina Garten has hot mushrooms, cold greens, and LOTS of flavour!🥗🍄‍🟫 #BarefootContessaBackToBasics | By Food Network UK | My assistant Barbara Libeth admitted to me once that she really didn't like mushrooms but that was before I made warm mushrooms salad for which completely changed her mind. Instead of the sort of boring white mushrooms, I used carmini. They've so much more flavor. Just going to heat up some butter and oil. 2 tablespoons of butter. Two tablespoons of olive oil that gets the high burning temperature of olive oil and the flavor of butter good combination and while that heats up I'm just going to take the stems out I'm just going to use the mushroom caps in this because they have the most flavor okay so that's one pan of creamini roughly chopped and then I'm going to saute them in the butter and olive oil it is unusual to have a salad with warm mushrooms but I think so much better like the interplay of cold and warm so the cold arugula, warm mushrooms, 1 teaspoon of salt. Remember, they're better than button mushrooms but they still don't have that much flavor and a half a teaspoon of freshly ground black pepper and just toss them around. Let them cook for a few minutes until they've just tender. So I'm going to put this all on one plate. So the first thing I need is about four bunches of arugula which I've cleaned. Just pile it high. I love the peppery flavour of arugula. And then eight slices of prosciutto. You see, once you've got the mushrooms all sauteed, it's pretty easy to put together. So, I'm just going to lay the prosciutto right on top I'm just going to cover the arugula with the prosciutto. Fantastic. Okay, I think the mushrooms are done now actually. What I'm going to do is make a little bit of a vinaigrette for it. So, right in the pan, off the heat. I'm just going to add two tablespoons of cherry vinegar just like that and two tablespoons of olive oil So, all the flavors, some mushrooms are all going to combine with the vinaigrette. It's going to be good. Just want to taste it and make sure it's perfect because we like perfect. I can really smell that warm cherry vinegar getting into the mushrooms. It's fantastic. Wow, that's good. Just going to spoon it right over the arugula and the prosciutto. Just pour it right on. And I just have a few more things to put on to make it even more flavorful so I've got eight sun-dried tomatoes they're an oil and I've drained them just going to julienne them you don't want to bite into a whole sun-dried tomato but a piece of it is really good I have to ask myself why I have this salad in France because it really is all Italian ingredients I always think you have to put yourself in the way of inspiration you never know where it's going to come from okay so that's sun dried tomatoes and then I think I'll do big shavings of Parmesan right over the top. I mean, just think of the layers of flavor in this. Plus hot and cold which is really great. Fantastic and the last thing is I'm just going to put big pieces of parsley right on top. I think really adds the way it looks but also the parsley flavor is great. So, that's warm mushroom salad. Just going to toss it a little bit so you can see all of it together. How good does this look? And just give it a little toss so you can sort of see what's underneath. Wow. Look at all those layers of flavor. That's warm mushroom salad but with the volume turned way up.

1.4M views · 17K reactions | How to Make Mini Italian Fritattas | Barefoot Contessa | Note to self: make a big batch of Ina Garten's mini fritattas. 😋 | By Flavour Network | I'm making mini Italian fritattas. They're mini because I'm making them in muffin pans. So, what I'm doing is I'm cutting up four ounces of prosciutto. I've already got two tablespoons of olive oil and one and a half cups of leeks that I've sauteed together. I'm just gonna dice the prosciutto really quickly. Okay, so that's four ounces of prosciutto right into the pan with the leeks. And that's gonna cook for a few minutes until the prosciutto is a little crisp. Okay, prosciutto's done. I'm gonna put in lots of fresh spinach. Just gonna pile it in it's a lot of spinach but it's gonna wilt down. I'm gonna put a lid on and let that steam. It'll take a few minutes until it's wilted down. In the meantime, I'm gonna get the basil ready. So, I need two and a half tablespoons of fresh basil. Julienne. You can always chop these but I just think Julienne looks better. Okay, I'm just gonna add this to the spinach. See, it's cooked down nicely. So, two and a half tablespoons of julienne basil. I'm gonna put a little lemon juice in it too. So, cut a lemon. About one tablespoon. Just gonna put the lid back on, turn it off, and I'm gonna prepare the egg mixture. So, I'm gonna start with eight extra large eggs. Just gonna beat them a little. I'm gonna add one and a half cups of half and half. Just beat that in. Little bit of salt, half a teaspoon, little pepper, quarter of a teaspoon. Mix that together. Okay, now I'm gonna build the fritattas. I'm gonna start with the spinach and prosciutto mixture with leeks. Just put a little bit at the bottom of the muffin cup. And then I have some Italian fontina. Just gonna put few gradings of that in and then the egg mixture, and this is why it's great to do it in a measuring cup. It's easy to pour into the muffin cups. And a sprinkling of ground parmesan on top. These are Italian fritattas after all. Okay, now I'm gonna do the rest and I'm gonna bake them. Into the oven at 375° for twenty to twenty-five minutes. When they're puffed and browned, they're done. I'll just let them cool for 5 minutes then take them out of the muffin pans. Of course, you can serve them right away but the best part is you can make them the night before, refrigerate them, and then reheat them 350° for just 15 minutes and nobody will ever know.

83K views · 8.8K reactions | Lentil soup New Year’s Day wouldn’t be complete without a comforting bowl of Mama’s homemade lentil soup, a cherished tradition in our family. Lentils, symbolizing prosperity and good fortune, are believed to bring abundance for the year ahead—a beautiful reminder of how food connects us to culture and tradition. Slow-cooked to perfection with tender lentils, aromatic herbs & veggies, and a touch of love, this soup is the ultimate way to start the new year. Simple, hearty, and full of flavor, it’s more than a meal; it’s a wish for a year filled with health, happiness, and plenty 💫❤️ From our kitchen to yours, Buon Anno! May 2025 bring joy, success, and endless blessings to your table. 🥂✨ What’s your favorite New Year’s Day tradition? Let us know in the comments! #lentil #lentilsoup #nye Lentil Soup Ingredients: • 1 lb dry lentils • 3 medium carrots, diced • 3 celery stalks, diced • 4 sprigs Italian parsley, chopped • 4 medium potatoes (2 cubed, 2 shredded) • 1/2 cooking onion, chopped • Salt and pepper to taste • 4 tbsp olive oil Instructions: 1. Soak lentils in cold water and set aside. 2. Heat olive oil in a large pot over medium-high heat. Add diced vegetables, season with salt and pepper, and sauté for a few minutes. 3. Drain and rinse lentils, then add to the pot. Stir, season, and let simmer for 2–3 minutes. 4. Add enough water to cover everything. Simmer until lentils are tender, stirring occasionally. Adjust salt and pepper to taste. 5. Serve hot with freshly grated cheese. Simple, hearty, and delicious—Buon appetito! | Anna Prezio