Espresso Martini

 

INGREDIENTS

Serving: 1

• 2 ounces vodka
• 1 ounce fresh espresso
• 1/2 ounce coffee liqueur
• 1/4 ounce simple syrup
• Garnish: three coffee beans

DIRECTIONS

1. Combine all ingredients in a cocktail shaker with ice.
2. Shake until chilled.
3. Strain into a coupe.
4. Garnish with three coffee beans.

Option 2

Ingredients: 

• 1 oz Mr Black coffee liqueur 
• 1 oz. Ketel One vodka 
• 1 oz freshly brewed espresso or cold brew concentrate 
• .5 oz simple syrup 
• ice cubes 

Sun-Dried Tomato Skillet Chicken

Video

Total Time-30 minutes

Prep Time-5 minutes

Cook Time-25 minutes

Ingredients

• 1 ½ lb boneless, skinless chicken thighs(650 g)
• kosher salt, to taste
• freshly ground black pepper, to taste
• italian seasoning, to taste
• ¼ cup all-purpose flour(30 g)
• 2 tablespoons avocado oil
• 1 tablespoon unsalted butter
• ⅓ cup diced shallot(60 g)
• 2 ½ tablespoons minced garlic
• 1 ½ teaspoons fresh thyme leaves
• ¼ teaspoon red pepper flakes
• ¾ cup chicken broth(180 mL)
• ¾ cup heavy cream(180 mL)
• ½ cup sun-dried tomatoes(100 g), oil drained and chopped
• ½ cup freshly grated parmesan cheese(65 g)
• 2 tablespoons chopped fresh basil, chopped
• mashed potato, or pasta, for serving

Preparation

1. Remove the chicken from the refrigerator 30 minutes prior cooking.
2. Pat the chicken dry with a paper towel, then season both sides generously with salt, black pepper, and Italian seasoning. Dredge in the flour, shaking off any excess.
3. Heat a medium skillet over medium-high heat. Melt together the avocado oil and butter, then add the chicken in a single layer and cook for 3½ minutes on each side, or until golden and crispy. Remove the chicken from the skillet and set aside.
4. Add the shallot and garlic to the skillet and cook for 3 minutes, being careful to not let them brown. Add the thyme and red pepper flakes and stir for 1 minute, until fragrant.
5. Add the chicken broth, heavy cream, and sun-dried tomatoes and cook until the liquid reduces slightly, 3–5 minutes.
6. Add the Parmesan cheese and stir until the sauce thickens slightly. Season the sauce with salt and black pepper to taste.
7. Return the chicken to the skillet and cook for 2 minutes, or until warmed through.
8. Garnish with the basil and serve with mashed potatoes or pasta.

Nutrition Info

• Calories 782
• Fat 57g
• Carbs 33g
• Fiber 4g
• Sugar 14g
• Protein 49g

Estimated values based on one serving size.

Keto Cauliflower Fritters

Video⠀

• 1 cauliflower floret
• 4 eggs
• 2 tablespoons olive oil
• salt to taste
• ghee for frying

1. In a blender, combine cauliflower, eggs, olive oil and salt.
2. From the resulting dough, fry pancakes in a preheated pan, greased with ghee. Serve with sour cream.

More keto recipes and ready-made meal plans on my website www.ruketodiet.info. Link in profile header.

Bang Bang Airfryer Chicken

 Video

 👩🏽‍🍳

🔥Criss cross cut 1lb boneless skinless Chicken Breast & season with with - 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp cayenne pepper)

🔥Mix together Sauce with 1/3 cup mayo, 1/3 cup sweet chili sauce, 1 tbsp sriracha, 1 tbsp lemon juice until creamy. Rub onto the top of the chicken.

🔥Airfry at 375 for 15 minutes (times could vary on airfryer).

🔥Serve with cilantro lime rice, sliced avocado, and green onions! Drizzle some extra sauce and you have an easy bang bang chicken bowl!!

New chicken Piccata

 

Video Instructions

Ingredients- feeds 3-4 ppl

• 3 large eggs
• 2 cups @4cfoods seasoned breadcrumbs
• 2-3 pounds boneless, skinless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 large shallots, chopped
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 1/2 cups hot water
• 1 1/2 packets (6 grams) instant granulated chicken bouillon, such as Herb Ox, or 1 1/2 chicken bouillon cubes
• Juice of 1 1/2 lemons
• 3 tablespoons chopped fresh flat-leaf parsley

Bread Dipping Oil

Video

Ingredients:

• -Handful of fresh coriander and parsley
• -1 garlic clove
• -3 olives (mine were stuffed with chilli)
• -1 fresh red chilli
• -1 tbsp sunblushed tomatoes
• -Seasoning: 1 tsp salt, pepper, parsley, chilli flakes, zaatar (optional)
• -Zest of 1 lemon
• -7 tbsp of olive oil
• -4 tbsp balsamic vinegar
• -1 tbsp red wine vinegar

Method:

1. - Add the first 5 ingredients to a blender and blitz a little chunky (not into a paste )
2. -Add the oil, vinegars and seasoning to a bowl along with the blender ingredients
3. -Mix well, check seasoning and consistency, add more oil if needs be.
4. -Dip with your favourite bread or vegetables
5. -This keeps in the fridge for a few days.

Rome With a View - Cocktail

 

INGREDIENTS - Serving: 1

• 1 ounce Campari
• 1 ounce dry vermouth
• 1 ounce lime juice
• 3/4 ounce simple syrup (1:1, sugar:water)
• soda water
• Garnish: orange wheel

DIRECTIONS

1. Add Campari, dry vermouth, lime juice and simple syrup to a cocktail shaker.
2. Add ice and shake until chilled.
3. Strain over ice into a Collins glass.
4. Top with soda water and garnish with an orange wheel.

All Purpose green sauce

INGREDIENTS

Yield:

About 2 cups

• 1packed cup basil leaves
• ½packed cup parsley leaves and tender stems
• ½packed cup chopped chives
• 2garlic cloves, peeled and smashed
• Pinch of black pepper
• ¼cup plain Greek yogurt or sour cream
• ⅓cup extra-virgin olive oil
• 1½teaspoons finely grated lemon zest
• ¼teaspoon kosher salt (Diamond Crystal), plus more to taste

PREPARATION

Step 1

Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.

Step 2

Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.

Step 3

Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

Spicy crunch salad

servings: 6prep time: 15minutes minstotal time: 15minutes mins

ingredients

• 1/2 head purple cabbage, micro chop
• 1 lb sweet mini peppers, cut into bite sized pieces
• 12 oz mini cucumbers, sliced
• 5 oz feta cheese, crumbled

dressing:

• 1/3 cup olive oil
• 2 tbs red wine vinegar (or lemon juice)
• 1 tbs dried oregano
• 1-2 tsp chili flakes
• salt to taste

instructions

1. Add all of the ingredients to a bowl and toss well to combine and coat. Taste and adjust and dressing ingredients if necessary.

notes

Yes, you can sub in regular bell peppers for the minis, make sure to slice into bite sized pieces. If using large cucumber, cut out the seeds.

I meal prep this and store in my fridge for up to 3 days.

nutrition

Calories: 233kcal | Carbohydrates: 16g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 21mg | Sodium: 299mg | Potassium: 448mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3420IU | Vitamin C: 138mg | Calcium: 177mg | Iron: 2mg

Greek Lemon Chicken

Video

This Greek Lemon Chicken is tender, juicy, and so flavorful! For an extra boost, consider marinating overnight or giving it at least 30 minutes to soak in the goodness. The extra time ensures the chicken is perfectly tender and brimming with those amazing flavors!

INGREDIENTS

• 4 boneless skinless chicken breasts, pounded thin
• 1/4 cup extra virgin olive oil
• 5 garlic cloves chopped
• 1/2 lemon juiced (about 2 Tablespoons)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon Greek seasoning
• 1/4 cup Greek yogurt

DIRECTIONS

In a mixing bowl, combine the olive oil, chopped garlic, lemon juice, paprika, salt, black pepper, Greek seasoning, and Greek yogurt. Mix well to create a creamy and flavorful marinade.

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the yogurt-based marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and place it in the refrigerator. Allow the chicken to marinate for at least 30 minutes, or ideally, overnight for maximum flavor infusion.

Add a drizzle of olive oil to the hot pan to prevent sticking. Carefully place the marinated chicken breasts onto the hot pan. Sear the chicken on one side for about 4-5 minutes, or until a golden-brown crust forms. Flip the chicken breasts and sear the other side for an additional 4-5 minutes.

Lemon Oregano Baked Chicken with Mediterranean-Style Salsa

Video

Pre: 20mins

Cook: 20mins

Servings: 4Ingredients

For the lemon oregano chicken:

• 4 chicken breasts, boneless & skinless
• ½ cup plain greek yogurt
• 4-5 garlic cloves, minced
• 3 lemons, (zest from 1 & juice from all 3)
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For the Mediterranean-style “salsa”:

• 1¼ cup english cucumber, diced (about ¾-1 whole cucumber)
• 1 cup tomatoes, chopped
• ½ cup kalamata olives, chopped
• ¼ cup red onion, finely chopped
• 1 large avocado, diced
• ¼ cup feta cheese, crumbled (optional)
• 1 Tbsp fresh dill, chopped (or a ½ tsp dried dill)
• ½ Tbsp lemon juice
• ½ Tbsp red wine vinegar
• Salt & black pepper, to taste

Method

1. Marinate the chicken. Place your chicken breasts in a large bowl. Then mix your greek yogurt, lemon juice, lemon zest, garlic, olive oil, dried oregano, salt and pepper together and pour it over your chicken. Cover and let marinate for 30 minutes – overnight in the refrigerator.

2. Bake. Once your chicken is done marinating, preheat your oven to 400 degrees and spray a baking dish with cooking spray.

3. Make your “salsa”. While the chicken bakes, mix your salsa ingredients together in a large bowl. Then taste it and adjust your seasonings if needed.

Simple Arugula Salad

INGREDIENTS

• A couple handfuls of arugula (about 1 ½ cups)
• Drizzle of extra-virgin olive oil
• Lighter drizzle of thick balsamic vinegar or balsamic glaze*
• Optional: Light sprinkle of finely grated aged cheese, such as Parmesan or even cheddar
• Small pinch of flaky sea salt, kosher salt or fine salt
• Freshly ground black pepper or pinch of red pepper flakes
• Cook Mode Prevent your screen from going dark

INSTRUCTIONS

1. Add a couple handfuls of arugula to a bowl or small plate. Drizzle lightly with olive oil, followed by a lighter drizzle of balsamic vinegar (the ratio is really up to you—balsamic is sweeter than most other vinegars, so you might enjoy equal parts vinegar and oil).
2. Sprinkle with cheese, if desired. Sprinkle with a small pinch of flaky sea salt, crushing it between your fingers as you sprinkle, or other salt (use a little more salt if not using cheese, which is salty).
3. Finish the salad with a couple twists of freshly ground black pepper or a small pinch of red pepper flakes. Repeat for additional salads, if needed. Enjoy promptly, as the salad will wilt over time.

The Bicycle Thief

The Bicycle Thief

Another great one from Sasha Petraske’s Regarding Cocktails - and also my wife’s go-to favorite. Light and easy, it’s so good:

Video

• 1/2 oz lemon juice (fresh squeezed)
• 1 1/2 oz grapefruit juice (fresh squeezed)
• 1/2 oz simple syrup
• 1 oz Campari
• 1 oz Gin
• Add ice and top with club soda
• Garnish with a slice of orange if you’d like.

Pollo Asado

This Pollo Asado recipe features chicken thighs that are perfectly marinated in ingredients like cilantro, onion, orange juice, and lime juice. The chicken is cooked on the grill, on a grill pan, or in the oven.

Article

Ingredients

• 1 bunch cilantro, bottom stems trimmed
• 1 small white onion, roughly chopped
• 1/2 cup fresh orange juice
• 1/2 cup lime juice
• 5 garlic cloves
• 2 Tablespoons paprika
• 1 Tablespoon dried Mexican oregano
• 1 Tablespoon kosher salt
• 1 1/2 teaspoon ground cumin
• 3/4 teaspoon black pepper
• 1/4 teaspoon ground cayenne pepper (optional)
• 3 pounds boneless skinless chicken thighs, patted dry with paper towel

Garnish:

• Lime wedges

Instructions

Prepare Marinade: To a blender, add cilantro, onion, orange juice, lime juice, garlic cloves, paprika, oregano, kosher salt, cumin, pepper, and ground cayenne pepper (optional). Blend until ingredients are pulverized and combined.

Marinate Chicken: Place chicken in a resealable bag or in a large bowl. Pour marinade atop chicken. If using a storage bag, seal bag, then rotate so the marinade coats chicken. If using a bowl, use tongs to coat chicken in the marinade, then cover bowl with foil or lid. Transfer chicken to refrigerator, and chill for 1-4 hours.

Cook Chicken: Remove chicken from bag or bowl of marinade, letting any excess marinade drip off.

Outdoor grill: Preheat outdoor grill to 350 degrees. Rub oil on grates. Grill chicken undisturbed for about 5-10 minutes per side.

Grill pan: Preheat a grill pan to medium-high heat. Grill for 3-5 minutes per side.

Oven: Preheat oven to 425 degrees F and cook chicken on baking sheet coated in nonstick cooking spray for 18-25 minutes.

The chicken is done cooking once it reaches an internal temperature of 165 degrees F on an instant-read thermometer.

Serve: Remove chicken from grill or oven and allow to rest for at least 5 minutes before serving with lime wedges.

Rum Old Fashioned with Banana

 

RUM OLD-FASHIONED In this tropical old-fashioned, banana liqueur stands in for sugar, lending a subtle fruitiness. Making your own liqueur is simple. It just requires a little planning, some rum, and a staple from the bulk aisle: banana chips. MAKES 

• 1 2 oz. aged dark rum ½ oz. banana liqueur (such as Tempus Fugit) or Banana-Infused Rum (see below) 
• 2 dashes Angostura bitters 
• 2 dashes orange bitters 
• 1 wide strip orange zest Banana leaf or banana chip (for serving) 

Directions

1. Stir rum, liqueur, Angostura bitters, and orange bitters in an old-fashioned glass filled with a large ice cube until very cold, about 20 seconds. 
2. Twist orange zest over drink to express oils; discard. 
3. Garnish with banana leaf.

Espresso Martini

 

Article

Ingredients

• 1 1/2 oz. vodka
• 1 oz. coffee liqueur, such as Kahlúa or Mr. Black
• 1 oz. or 1 shot espresso or cold brew concentrate 
• 1/2 oz. simple syrup
• Espresso powder or cocoa powder and coffee beans, for serving

Directions 

Step 1

In a cocktail shaker, combine vodka, coffee liqueur, espresso, and simple syrup. Cover and vigorously shake until outside of shaker is very frosty and foam forms, about 15 seconds.

Step 2

Double strain into a coupe glass. Cover half of top of glass with a paper towel. Dust the exposed half with espresso or cocoa powder. Garnish plain side with coffee beans.

Coffee Negroni

Ingredients

• 1 ounce Campari
• 1 ounce sweet vermouth
• 1 ounce gin
• ½ ounce espresso (or strong brewed coffee)
• A strip of orange peel, an orange wedge, or a dehydrated orange wheel (to garnish)

Instructions 

1. Add a small handful of ice to a cocktail mixer or 2-cup mason jar.
2. Add the Campari, sweet vermouth, gin, and espresso and mix with a long spoon for about 30 seconds.
3. 1 ounce Campari, 1 ounce sweet vermouth, 1 ounce gin, ½ ounce espresso
4. Strain the negroni into a rocks glass with a large ice cube and garnish with an orange peel, orange wedge, or dehydrated orange wheel.

Notes

For a strong coffee flavor, you can increase the espresso to one ounce. This will make the negroni taste a lot like coffee, but it will also make the negroni taste a lot less boozy. (We prefer the recipe as written.)

Pasta alla Zozzona

Video

Ingredients:

• 200g rigatoni
• 1 can peeled tomatoes
• 1 onion
• 50g guancale
• 2 spicy sausages
• 4 egg yolks
• 100g pecorino
• Basil
• Salt and pepper

Method:

1. Sautee onion, guancale and sausage. Once sausage browned, add tomatoes and cook slowly for 20 minutes

2. With 5 minutes to go, begin cooking pasta.

3. Combine the egg yolks, 40g of the pecorino, a dash of the pasta water and pepper in a small bowl and beat together

4. Once the pasta is cooked add to the pan and incorporated with the sauce.

5. Remove pan from the heat and add the egg mix, incorporate well before adding the torn basil.

Coffee Granita

Article

INGREDIENTS

• 2 cups espresso or other very strong coffee
• ½ cup sugar
• 1 tsp vanilla
• 2 tsp coffee liqueur (optional)

INSTRUCTIONS

1. Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla.
2. Pour the mixture into a 9 × 13-inch pan or you can use any container. I use a plastic container.
3. Put in the freezer.
4. After 30 minutes, take it out and stir with a fork, breaking up the ice crystals.
5. Repeat this step about every 30 minutes for about 2 hours.
6. Serve immediately or wait a few more hours.
7. If it freezes up completely, then you can let it thaw slightly and put in a blende

Siesta cocktail

INGREDIENTS

Serving: 1

• 1 1/2 ounces tequila blanco
• 3/4 ounce lime juice
• 1/2 ounce grapefruit juice
• 3/4 ounce simple syrup
• 1/4 ounce Campari
• Garnish: lime wheel

DIRECTIONS

1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
2. Strain into a chilled coupe.
3. Garnish with a lime wheel.

Jasmine

Article

Ingredients

Makes 1 cocktail

• 1½ oz. gin
• ¾ oz. lemon juice
• ¼ ounce Cointreau
• ¼ ounce Campari
• Lemon twist for garnish

Step 1

Combine all ingredients except the garnish in a cocktail shaker half-filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled cocktail glass.

Step 2

Garnish with the lemon twist.

Mediterranean Ground Turkey Recipe

 Article

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small onion, chopped
• 2 tsp. minced garlic
• 1 tsp. salt
• 12 tsp. ground black pepper
• 1/2 tsp. dried oregano
• 1/2 Cup Sun-Dried Tomatoes, drained and
• roughly chopped
• 1 Cup long grain white rice
• 2 Cups chicken broth
• 5 oz. baby spinach
• 1 lemon, zested and juiced
• 1/2 Cup feta cheese crumbles

Instructions

1. Heat oil in a large skillet over medium heat.
2. Set turkey into skillet and break it up into small pieces. Then cook ground turkey with onion, seasonings and garlic until meat is browned and onion is translucent.
3. Add sun dried tomatoes, rice and chicken broth. Bring to a boil.
4. Reduce heat to simmer, cover the skillet and cook 15 minutes until rice is tender.
5. Uncover and stir in spinach, lemon juice and zest. Cook until spinach is wilted.
6. Serve topped with Feta straight from the skillet.

Slow Cooker Method:

1. To convert the skillet dinner recipe into a slow cooker dinner, follow these steps:
2. Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until browned. Transfer the cooked turkey to the slow cooker.
3. In the same skillet, sauté the chopped onion and minced garlic until softened. Add them to the slow cooker.
4. To the slow cooker, add the salt, black pepper, dried oregano, sun-dried tomatoes, long grain white rice, and chicken broth. Stir well to combine all the ingredients.
5. Cover the slow cooker and cook on low heat for 3-4 hours or on high heat for 1-2 hours. Cooking times may vary, so check for doneness by ensuring the rice is tender and the liquid is absorbed.
6. Once the cooking time is complete, add the baby spinach, lemon zest, and lemon juice to the slow cooker. Stir gently to incorporate the spinach into the mixture. Cover and let it cook for an additional 10-15 minutes, or until the spinach is wilted.
7. Serve the slow cooker dinner hot, garnished with feta cheese crumbles.

One-Skillet Paprika Chicken Thighs & Pepper Rice

Article

Ingredients 

• 1 tablespoon smoked paprika, divided
• 1 1/2 teaspoons kosher salt, plus more to taste
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 pounds (4 to 6) bone-in skin-on chicken thighs
• 1 1/4 cups medium- or long-grain rice (like basmati or jasmine)
• 1 medium (8-ounce) red bell pepper, roughly chopped
• 1 medium (8-ounce) yellow onion, peeled and roughly chopped
• 4 garlic cloves, smashed and peeled
• 1/4 cup extra-virgin olive oil, plus more to taste
• 1 medium (12-ounce) beefsteak tomato, roughly chopped
• 6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/2 cups)
• Fresh parsley, to serve (optional)
• 1 lemon, cut into wedges

Directions

1. Stir together 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons kosher salt, and the black pepper in a small bowl. Pat-dry the chicken with paper towels and evenly season with the paprika mixture. You can cook the chicken right away or dry-brine by arranging on a rack set in a rimmed baking sheet and refrigerate uncovered for up to 24 hours.
2. Place the rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it. Cover with cool tap water and set aside to soak while you prepare the rest of the dish (this helps the rice cook evenly).
3. In a small food processor or blender, puree the red bell pepper, onion, and garlic until smooth, adding a splash of water if needed.
4. In a medium cast-iron pan or high-sided skillet, heat the oil over medium. Add the chicken, skin side-down. Cook until the skin is deeply golden brown, the fat has rendered, and the chicken effortlessly releases from the pan, 12 to 15 minutes. Transfer to a plate. (If your chicken thighs are large, brown them well on both sides before transferring to a plate.)
5. Add the pepper puree, remaining 1 1/2 teaspoons paprika, and a big pinch of kosher salt to the residual schmaltzy oil in the skillet. Cook over medium-high, stirring occasionally at first and more frequently as it cooks down, until the puree is thick, brick-red, and the fat has broken out, 5 to 7, minutes. Add the tomatoes, season with a big pinch of salt, and cook until tender and soft, 2 to 4 minutes.
6. Drain the rice. Add the rice and green beans to the skillet, and stir to combine. Add 2 cups of water, season with salt until the cooking liquid tastes as seasoned as you want your final dish to taste, and bring to a boil over medium-high heat.
7. Nestle chicken thighs into rice, pouring over any juices that accumulated while the chicken sat. Reduce the heat to medium-low, simmering gently until the rice has absorbed all the water and everything is cooked through and tender, 25 to 30 minutes. (If the water evaporates before the rice has cooked through, add a few splashes of water across the rice and continue cooking.)
8. Remove from the heat and rest for 10 minutes before drizzling with olive oil and sprinkling with parsley if you’re using it. Serve with the lemon wedges alongside.