Gluten free

Maryland Style Jumbo Lump Crab Imperial

11K views · 238 reactions | Maryland Jumbo Lump Crab Bombs: the ultimate winter comfort food, loaded with buttery, golden goodness and crab so chunky, it’s basically stealing the show. 🤤🦀#seafood #crab #comfortfood #easyrecipes #food #foodstagram #instafood #recipe #foodies #foodlover | Chef Boyd Brown III

13K views · 385 reactions | Who knew salmon could hit this hard? 🐟🔥 These crispy-edged salmon smash burgers are nothing short of a masterpiece. Freshly diced salmon blended with vibrant herbs and seasonings, seared to golden perfection, and paired with a zesty lemon herb mayo.Topped with fresh veggies, feta, and buttery toasted ciabatta bread, this sandwich is the ultimate flavor experience. Trust me, dry sandwiches don’t stand a chance here. 🍋✨Ready to level up your burger game? Follow for more creations that’ll leave you inspired! 🍔🎨 #salmon #burger #seafood #seafoodlover #food #foodie #foodstagram #instafood #cooking #foodies | Chef Boyd Brown III

565K views · 1.4K reactions | How to Make a Quesadilla Step By Step | Get Cookin' with Nicole | Allrecipes | snack, quesadilla, dinner, hors-d'œuvre | Whether you're looking for an appetizer, snack, or an easy and cheesy weeknight dinner, the quesadilla is your best friend. Let Nicole show you how to... | By Allrecipes | Facebook

I Tried Ina Garten’s Famous Meatloaf Recipe | Delicious dinner recipes are synonymous with Ina Garten. Nicole shows you how to make Ina Garten’s famous meatloaf with flavorful ingredients and precise... | By Allrecipes | Today, I'm trying out Ina Garden's Famous Meatloaf. That is a pretty meatloaf. So tender, so moist, so flavorful. My mouth just started watering. She knows what she's doing. Ina Garden's meatloaf is pretty famous. I've never had it but sounds delicious. Sounds very similar to other meatloaf recipes. Nothing crazy but her preparation is what's key. I think the most shocking thing about the recipe is that it starts out with three cups of onions or three onions. This is really the thing that I saw that I'm like oh I bet that is good. That's a lot of onion but it she cooks it down a lot and brings out that kind of sweetness so I can see how this will be delicious but I mean I can kind of see it also because it's like smashed burger vibes it's damn good okay three cups of onions that looks about right let's see I love it when this happens three cups and a garden does seem to live a life only the finest of things that's why I warm up pearls. And the only other thing you have to chop up is a little bit of fresh thyme super like just simple lovely flavorful ingredients when she says fresh thyme I think you need to use fresh thyme this is not a thyme to break out the dried version okay fresh thyme is where it's at so I'm going to go the extra mile here we just need a teaspoon chopped okay now we cook you know the drill people breaking out the olive oil and it says right here good olive oil but between you and me, I don't care what kind of olive oil you use. Tablespoon of oil. I don't want the oil to get too hot before I add in the onions or they'll just start to brown immediately. We want all those sugars to kind of come out naturally. Go with my thyme, two teaspoons of salt, and then 1 teaspoon of pepper. So we're going to cook this kind of a medium low. Now this process is going to take about eight to 10 minutes so go get a glass of wine. Just doing my thing. Okay, so you can see that the onions are really soft and translucent and then at this point, she says to take it off the heat. We're going to stir in chicken stock, Worcestershire, and tomato paste. She does say you can use canned chicken stock. Shocker. Three tablespoons of Worcestershire which is probably more than I put in my meatloaf and a tablespoon of tomato paste. Adding these afterwards is going to bring down the temperature and that's what we want to happen because we need this to cool slightly before we add it to the meat. You don't just want to put this in steaming hot or you're going to start to cook that meat let's finish her up shall we alright so large bowl this recipe uses 2 1/ 2 pounds of ground chuck so we know ground chuck is where it's at when it comes to burgers and everything else because it's just got more fat also known as more flavor and more moisture so this meatloaf should be really moist and not dried out and we're going to add in our onion mixture Alright and then eggs, two extra large eggs. That's a special purchase. She's particular probably because you don't want to overmix the meat. Okay. When I make my meatloaf or meatballs, I like to mix all the stuff and then add the meat in but we're doing it all at the same time. Half a cup of breadcrumbs. Are you proud of me for following the recipe? Maybe I'll take my pearls off this. She says, this is your best tool and I agree. So, you don't want to overmix it. Want to be sure everything gets well incorporated also like this recipe because it's like you know how the restaurants do it not old school we're not using an actual loaf pan we're shaping it so it looks a little more rustic alright I think that is well blended let me wash my hands feel like the need to talk fancy Very sophisticated. Like this is the very demure version of the Mila crowny. She's on trend. Alright, I'm just going to dump it out and kind of free form it. So much easier than having to like form it in a loaf pan. Okay. Alright, then for that iconic topping. Just ketchup. I usually mix my ketchup a little balsamic vinegar or something before I top it but I'm doing it just like she does. She also used her hands to spread this in the video I saw. So, this just the time of year for meatloaf. It's kind of just the comforting meal when the weather starts to get cool. This goes into the oven but she doesn't just put it in the oven by itself. She puts in a pan of hot water so it kind of steams around the meatloaf as cooking. This in the oven. Dog, I chose the wrong pan. This will work. This could be the thing that makes all the difference so don't skip the step people. It's going to hopefully prevent it from cracking all over the outside and the top like a cheesecake. That's it. We're going to wait about an hour. Supposedly, we're about to have the best meatloaf ever. Okay, it's been exactly one hour. It smells so dang good in here. Okay, let's see where we are temp wise. Looking for one sixty. She is so like exact. I mean, I'm really close. I I know I can pull. It's safe to eat right now but I'm just going to do exactly what she says. I have 3° to go. So, I'm just going to give it like three or four more minutes and I'm going to go get my veggies. You cannot have meatloaf without mashed potatoes. I don't think I've ever had meatloaf without mashed potatoes. Perfect. Now, we can't just serve it from that pan and follow directions. We're going to transfer the whole thing to a serving platter. That is a pretty meatloaf. I just made Aina Garden's famous meatloaf but now it's time to taste it. It cut like butter, okay? Definitely, I can tell it's going to be tender. My mouth just started watering. This doesn't count as my official bite. This is just the first taste. She knows what she's doing. Perfectly seasoned. You definitely taste the like moisture sheer coming out and with the caramelized onions, I called it earlier. I was like, it kind of reminds me of that burger kind of effect. I just got a little sweetness from those onions mixed with the ketchup. The ketchup is not overwhelming. It's just like the perfect compliment. Go, I know. To serve it, I will like slice it up a little bit. Maybe sprinkle on a little bit. A parsley, make it fancy. You know, thanks to that bath and there's like a tiny bit of cracking but not like the normal meatloaf that you make so that did do something. Okay, the official plating. Sprinkle, fancy it up a little bit. Is it time to do it the right way with the perfect bite. So tender. Go in with a little mashed potato. She knows what she's talking about. If you've never made Ina Gardens meatloaf, you should give it a try. So tender, so moist, so flavorful. 10 out of 10 would make it again. Whatever I said, she was right.

There were just 2 of us, but me and my husband polished off the entire pot!

537K views · 6.5K reactions | I couldn’t believe exactly how many of these crab legs my kids ate. My whole family LOVED these. Recipe in the comments 👇🏼 | Al Dente Diva Food & Recipes

35K views · 8.3K reactions | This is your sign to make Fajitas at home! I’ve been eating high protein healthy dinners over the last year and Fajitas are on rotation. I like to use a serving platter so everyone can have them the way they like. The steak was done on the BBQ and the chicken in a pan with seasoning… 1 tsp chili powder
1 tsp garlic powder 1/2 tsp onion powder
1/2 tsp smoked paprika 1/2 tsp cumin
salt and pepper If you prefer you can do the chicken with the peppers and onions together in one pan. Hope this gives you some inspiration ❤️ #highprotein #healthylifestyle #easyrecipe | Jennifer Valentyne

53K views · 1.6K reactions | The Bougiest 10 minute struggle meal ever after a late night going out is for sure Spaghetti Aglio e Olio 🍝It’s easy to make with just a few simple ingredients in just about 10 minutes. You can never go wrong with this dish! 🤤 #pasta #spaghetti #italianfood #easyrecipes #food #foodie #foodstagram #instafood #foodlover #cooking | Chef Boyd Brown III

29K views · 425 reactions | Recipe from girlfriends Maddalena and Mauro Castano yammiii | By M&M Castano Fan | Guys. I'm doing a little bit of roasted cauliflower in the oven. Okay? So this is all you're going to need. I got one head of cauliflower. I washed it, dried it good. I have salt and not even pepper. My sister Mary makes it like this and she said don't put pepper. I said okay. I got olive oil. Extra virgin olive oil. And I got a little bit of pecorino Romano grated. And she doesn't do the cheese but I'm going to do the cheese. She just does salt and pepper. So alls I did was I put my cauliflower in a bowl. I cut it in like pieces like this size, okay? And I'm going to put olive oil I'm going to do salt. Remember she said only salt. No pepper. And I'm going to put my pecorino Romano. Grated cheese. I think the cheese will give it a nice flavor right? And we're going to mix it. We'll be right back. Okay so I put it in my pan. I put a piece of parchment paper in the pan. Now I'm just going to sprinkle a little bit more of the grated cheese. A little bit more of salt. On top. And a little bit more of olive oil. Okay? And we're going to roast this in the oven. Well actually I'm putting it on convection bake at 375 and I'll let you know how long. We'll be back. With fidgets. Yeah. Shut up. What do you got? Alright so look at my cauliflower. So I roasted this in the oven at 375 convection bake for 40 minutes. How much? And my sister Mary said twenty. Hers are a little pale. Mine are good? Yeah. Alright so we're going to don't tell her that. We're going to taste. Alright we're tasting. We gotta see was Mary's good and yours. Damn yours is a lot better. Oh don't tell my sister. It's good right? Well I added the cheese. She didn't add cheese. And you cooked it a lot more and I like that. Look at nice color. It's got the nice golden color. Delicious. You couldn't even eat this as a meal. You can make some pasta and put it in there and eat this. It's very good. Delicious. Enjoy. Enjoy. Bon appetito.

Make a rice chicken bake with me! | By Cucinapalermorita | Facebook