Tuscan Tomato Sauce - Pomarola

 

Article

Pomarola Tuscan Tomato Sauce Ingredients (Makes about 5–6 cups, serves 6–8 with pasta)

• 3 lbs (1.5 kg) ripe tomatoes (San Marzano, Roma, or vine-ripened)
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped (optional but traditional)
• 2–3 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• 1 handful fresh basil leaves
• Salt to taste
• Optional: Pinch of sugar (if tomatoes are very acidic)

Step-by-Step Instructions

Blanch and Peel the Tomatoes (If using fresh)

• Cut an X on the bottom of each tomato.
• Boil in water for 30–60 seconds, then transfer to an ice bath.
• Peel off the skins and remove any cores or seeds if desired.
• Tip: You can also use high-quality canned peeled tomatoes (2 x 28 oz cans) when fresh tomatoes aren’t in season.

• Sauté the Aromatics
• In a large pot, heat olive oil over medium heat.
• Add onion, carrot, and celery (if using). Sauté until soft, about 7–10 minutes.
• Add garlic and cook for 1 more minute until fragrant.
• Add the Tomatoes
• Chop peeled tomatoes (or crush with hands) and add to the pot.
• Stir in salt and a few basil leaves.
• Simmer uncovered on low heat for 45–60 minutes, stirring occasionally.
• Tip: The longer it simmers, the richer the flavor. Reduce to thicken.
• Blend and Strain (Optional)
• For a smoother sauce, blend with an immersion blender or regular blender.
• For ultra-smooth results, pass through a food mill or fine sieve.

• Taste and Adjust
• Add more salt if needed.
• If the tomatoes were acidic, add a pinch of sugar.
• Stir in more fresh basil at the end for brightness.
• Serve or Store

Slow Cooker Hoisin Garlic Chicken

 

Article

Total Time 2½ hours

Prep Time 10 minutes

Cook Time 2 hours 20 minutes

Yield: 4 servings

Ingredients

• 2½pounds boneless, skinless chicken thighs
• ¼cup hoisin sauce
• 6large garlic cloves, smashed and chopped
• 1tablespoon tomato paste
• 2teaspoons balsamic vinegar, plus more as needed
• 1teaspoon garlic powder
• ½teaspoon crushed red pepper, plus more as needed
• Kosher salt (such as Diamond Crystal)
• Sliced scallions (optional), for topping

Preparation

Step 1

Combine the chicken, hoisin sauce, chopped garlic, tomato paste, vinegar, garlic powder, crushed red pepper and 2 teaspoons salt in a 6- to 8-quart slow cooker. Cook on high for about 2 hours. (The dish holds well on warm for several hours for flexibility in timing.)

Step 2

Using tongs, remove the chicken to a large, rimmed serving plate or bowl.

Step 3

Pour the sauce into a small saucepan over high heat. Bring to a boil and cook at a vigorous simmer until reduced and syrupy, 10 to 15 minutes.

Step 4

Meanwhile, using two forks, coarsely pull apart and shred the chicken. Pour the reduced sauce over the chicken and toss to coat. Taste and add more salt, red pepper or vinegar if necessary. Top with scallions, if desired.

Easy Burritos

 

Article

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield: 6 burritos

Ingredients

• 1pound ground beef
• 1medium yellow or white onion, finely chopped
• 1½teaspoons ground cumin
• ½teaspoon smoked paprika, or chipotle or ancho chile powder
• ½teaspoon dried oregano
• 1(15-ounce) can black or pinto beans
• 1large tomato, coarsely chopped
• 2teaspoons lime juice, or apple cider vinegar 
• Hot sauce, for drizzling (optional)
• 6burrito-size (about 10-inch) flour tortillas
• 2cups (8 ounces) shredded Monterey Jack or Mexican blend cheese

Preparation

Step 1

In a large skillet, press the beef into an even layer to fill the skillet. Sprinkle with the onion. Cook over medium-high, undisturbed, until the meat is deeply browned underneath, 6 to 8 minutes.

Step 2

Sprinkle with the cumin, smoked paprika and oregano, and season with salt and pepper. Break up the beef into small pieces, then cook, stirring occasionally, until the onion is softened and the spices are fragrant, 2 to 4 minutes.

Step 3

Add the beans, including the liquid, and the tomato and simmer, stirring and scraping up browned bits, until the liquid has evaporated and the mixture starts to sizzle, 8 to 10 minutes. Turn off the heat, stir in the lime juice and season with salt and pepper.

Step 4

Arrange the tortillas on a clean work surface. Sprinkle half the cheese across the center of the tortillas, left to right, leaving a 1-inch border. Top each with ⅔ cup of the beef-bean mixture, followed by the remaining cheese. Drizzle on hot sauce, if using.

Step 5

Fold the tortilla’s short sides over the filling, then fold the bottom of the tortilla snugly over the filling. Tightly roll away from you until the burrito is sealed. Repeat with the other tortillas.

Step 6

When ready to eat, in a nonstick skillet over medium, place the burritos seam side down. Cook, turning occasionally, until golden all over, 3 to 5 minutes. Serve with desired toppings.

Tip

To make ahead, prepare through Step 5. Let cool slightly, then wrap in  aluminum foil. Refrigerate for up to 24 hours or freeze for up to 3 months. To reheat, remove the foil and wrap the burrito in a damp paper towel. Microwave, seam side down, until warm, 1 to 4 minutes. Remove the towel and continue to Step 6.

Turkey Chili - NY Times

 

Article

• Total Time50 minutes
• Prep Time 15 minutes
• Cook Time 35 minutes
• Yield: About 6 servings

Ingredients

• 1tablespoon olive oil
• 2pounds ground turkey, white and dark meat combined
• 2cups coarsely chopped onions
• 2tablespoons chopped garlic
• 1large sweet red pepper, cored, deveined and coarsely chopped
• 1cup chopped celery
• 1jalapeño, cored, deveined and finely chopped
• 1tablespoon fresh oregano, chopped, or 1 tablespoon dried
• 2bay leaves
• 3tablespoons chili powder
• 2teaspoons ground cumin
• 3cups canned diced tomatoes
• 2cups chicken broth, fresh or canned
• Salt and black pepper
• 2(15-ounce) cans red kidney beans, drained
• 2cups shredded Cheddar
• 1cup sour cream (optional)
• Sliced lime, for garnish (optional)

Preparation

Step 1

Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Step 2

Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Step 3

Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Step 4

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.

Broken Plane Cocktail

 

SERVINGS: 1SERVING

Ingredients

• 1 ½ ounces London dry gin
• 1 ½ ounces elderflower liqueur
• 1 ½ ounces Amaro Nonino
• 1 ½ ounces fresh lemon juice
• 2 dashes orange bitters
• Lemon twist, for garnish
• 1 fresh thyme sprig, for garnish
• 1 lemon verbena leaf, for garnish

Directions

1. Add ice to a shaker.
2. Combine the gin, elderflower liqueur, Amaro Nonino, lemon juice, and orange bitters in a shaker with the ice.
3. Shake vigorously for 15 seconds.
4. Strain the drink into a chilled coupe glass.
5. Garnish with a lemon twist, fresh thyme sprig, and a lemon verbena leaf.
6. Serve the broken paper plane cocktail.

Read More: https://www.tastingtable.com/1946829/summer-broken-plane-cocktail-recipe/

Chicken and Sausage Paella

 

Article

• Prep Time 10 minutes
• Cook Time 20 minutes
• Total Time 30 minutes

Ingredients

• 1 cup long-grain basmati rice
• 2 1/2 cups low-sodium chicken broth
• 1 pound chicken tenders, cut crosswise into 1-inch pieces
• 3/8 teaspoon smoked Spanish paprika
• Salt and freshly ground pepper
• 3 tablespoons olive oil
• 1 cup chopped yellow onion
• 8 ounces chorizo, andouille, linguica, or kielbasa, cut into 1/4-inch-thick rounds
• 1 red bell pepper, diced
• 3 cloves garlic, minced or pressed
• 1/4 teaspoon saffron, crushed
• 1/2 teaspoon dried oregano
• 1 14.5-ounce can diced tomatoes
• 3/4 cup frozen peas
• 1 tablespoon chopped fresh parsley, plus more for garnish

Instructions

1. Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
2. Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more.
4. Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so.
5. Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed.
6. Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.

Crispy Hot Honey Feta Chicken

 

Article

• Prep: 20minutes mins
• Cook: 15minutes mins
• Total: 35minutes mins
• Servings: 4

Ingredients 

• 1/3 cup / 110g Honey
• 1 1/2 tsp Hot Sauce (I like Frank's or Cholula)
• 3/4 tsp Chilli Flakes
• 2x 250g/9oz Chicken Breasts
• 2 tsp Paprika
• 1 tsp Salt
• 1/2 tsp EACH: Onion Powder, Garlic Powder, Dried Oregano, Black Pepper
• 1/4 tsp Cayenne Pepper
• 35g / 1/4 cup Plain Flour
• 2 Eggs, beaten
• 65g / 1 cup Panko Breadcrumbs
• Veg Oil, as needed (6-8 tbsp)
• 200g / 7oz Feta, crumbled

Instructions 

1. Combine the honey, hot sauce and chilli flakes in a bowl and warm in the microwave (20 seconds or so). Stir then leave to cool. You can also do this on the stove in a small pot (just bring to a simmer then remove and cool). You can easily adjust the heat with chilli flakes/hot sauce if desired.
2. Horizontally slice the chicken breasts right through the centre to create 4 even-sized breasts. In a small pot or bowl combine the paprika, salt, onion powder, garlic powder, oregano, cayenne and black pepper.
3. Line up 3 large shallow dishes and place a large tray at the end. The first bowl is flour + half of the seasoning mix, the second is beaten egg and the 3rd is the Panko with the rest of the seasoning. One by one take the chicken and dredge through the flour, into the egg, then the breadcrumbs and finish by placing on the tray. Make sure you thoroughly coat the chicken at each stage (namely the breadcrumbs).
4. Add enough oil to coat the base of a large pan and place it over medium-high heat. Once the oil is hot enough that a breadcrumb rapidly sizzles, carefully place in the chicken (if you can't fit 4 pieces then work in 2 batches, top up the oil in between if needed). Fry for 3-4 minutes on each side or until deep golden and crispy on the outside and white/piping hot through the centre. Place on a wire rack above the tray.
5. Add the crumbled feta, covering as much of the chicken as possible, then place under the grill on high until it starts turning golden (it should be buttery soft and a little crisp on top).
6. Serve with your preferred amount of hot honey drizzled over and enjoy (tightly store leftover honey in the fridge).

3-Ingredient Paloma Cocktail

 

Article

Ingredients

• Salt, optional
• 1/3 ounce (2 teaspoons) freshly squeezed lime juice, from 1 lime
• 2 ounces reposado or blanco tequila
• 4 to 5 ounces sparkling grapefruit soda, to taste

Method

1. Salt the rim of the glass:
2. If you’d like a salted rim, wet the rim of a highball or similar glass with a cut lime and dip in kosher or sea salt.

Make the cocktail:

Add the fresh lime juice and tequila to the glass. Top with ice. Add the soda and give a gentle stir. Serve immediately with a lime wedge or grapefruit wedge garnish, if desired.

Easy 3-Ingredient Chocolate Mousse

 

Article  - Visual instructions on website

• PREP TIME 1.25 HOURS
• COOK TIME 1 MINUTE
• SERVINGS 6 PORTIONS

TOTAL TIME: 1 HOUR, 16 MINUTES

Save

Ingredients

• 1 ¾ cups whipping cream, divided
• 7 ounces dark chocolate, broken into pieces
• 2 tablespoons confectioners' sugar, sifted

Directions

1. Heat ¾ cup cream in the microwave for 1 minute, until hot but not boiling.
2. Pour the hot cream over the chocolate and stir well to combine.
3. Set aside for 10 minutes to cool.
4. Meanwhile, whip the remaining 1 cup cream until soft peaks form.
5. Fold the confectioners' sugar into the whipped cream.
6. Fold half of the whipped cream into the chocolate mixture.
7. Fold in the remaining half of the whipped cream.
8. Divide up the chocolate mousse between glasses.
9. Refrigerate for at least 1 hour before serving.

Read More: https://www.tastingtable.com/1933683/easy-3-ingredient-chocolate-mousse-recipe/

Sticky beef with a smashed cucumber salad

 

Video

Macros per serve:
58g protein
16g fat
81g carbs

703 calories per serve 💪

Ingredients for 3 servings 📋

Sticky beef 🥩

• 700g 5% Beef Mince
• 1/2 Onion
• 3 Cloves of Garlic
• 150g Mushrooms
• 1 Garlic Cloves
• 1 Fresh Chilli (Medium heat)
• 2 Spring Onions
• 4 Tbsp Oyster Sauce
• 3 Tbsp Sweet Chilli
• 2 Tbsp Mirin
• 2 Tbsp Soy Sauce

Rice 🍚
250g Uncooked Rice

Smashed cucumber salad 🥗
1 Tsp Chilli Flakes
1 Tbsp Light Soy Sauce
1 Tbsp Mirin
1 Tbsp Sesame Oil
1 Spring Onion
2 Tbsp Sesame Seeds
Small Cucumber

Tomato Butter

 

Original Article

No-Oven Tomato Butter (Stovetop or Air Fryer) — Parade-Style Adaptation

Ingredients (yields ~20–24 servings, 1 Tbsp each)

• 2 cups cherry or grape tomatoes (halved)

• 1 cloves garlic, minced

• Salt & pepper, to taste

• 1 tsp dried Italian seasoning (or mix of thyme, oregano) – optional

• 2 sticks (½ cup) unsalted butter, softened to room temp

• Olive oil (for stovetop) or cooking spray (for air fryer)

---

Option A: Stovetop Method

1. Sauté tomatoes & garlic
   Heat 1–2 tbsp olive oil in a pan over medium-high heat. Add the halved tomatoes and garlic. Season lightly with salt and pepper. Cook for ~10–12 minutes, stirring occasionally, until tomatoes are jammy and caramelized.

2. Drain Juices - Squish the tomatoes in a callander to remove juices

3. Blend
   Remove from heat, allow to cool slightly. Transfer to a food processor, add Italian seasoning (if using), and process until well combined.

4. Add butter
   Scoop in softened butter and blend until fully incorporated and smooth.

5. Store
   Pack into a jar or ice cube tray. Refrigerate up to 5–7 days or freeze for up to 3 months Budget BytesAllrecipes.

---

Option B: Air Fryer Method

1. Air-fry tomatoes & garlic
   Toss tomato halves and garlic with a light mist of cooking spray or oil. Arrange in a single layer in the air fryer basket. Cook at 375°F (190°C) for about 8–10 minutes, shaking halfway, until caramelized.

2. Drain Juices - Squish the tomatoes in a callander to remove juices

3. Blend & finish
   Let cool slightly, then blend in a food processor with seasoning. Add softened butter and mix until smooth.

4. Store
   Same as stovetop method—refrigerate or freeze.

---

Summary Table

Method	Time	Key Point
Stovetop	~15 minutes	Easy, direct caramelization
Air Fryer	~10 minutes	Hands-free, even browning
Both		No oven needed; rich, flavorful result

---

Why It Works

This adaptation delivers the same caramelized, sweet-tart depth of flavor you’d get from roasting— but without heating the whole oven. Plus, both methods are quicker, more flexible, and energy-efficient.

Let me know if you'd like tips on herb variations (e.g., adding fresh basil or chili flakes), or ideas for pairing this delicious butter!

Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

 Link

🧄 Ingredients (Serves 2–3)

For the Lemon Pesto:

• 1 cup fresh basil leaves, packed

• 1/2 cup freshly grated Parmesan

• 1/4 cup roasted pine nuts (plus extra for garnish)

• 1 garlic clove

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1/2 cup olive oil (extra virgin)

• Salt and pepper to taste

For the Pasta:

• 250g (about 1/2 lb) rigatoni

• 1 ball of fresh burrata

• Salt for pasta water

Optional Garnishes:

• Extra lemon zest

• Cracked black pepper

• Extra virgin olive oil drizzle

• Fresh basil leaves

🔪 Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain the rest.

2. Make the Lemon Pesto

In a food processor, combine basil, Parmesan, roasted pine nuts, garlic, lemon zest, and lemon juice. Pulse until finely chopped.

While blending, slowly drizzle in the olive oil until the mixture is smooth but still has some texture. Season with salt and pepper to taste.

3. Toss the Pasta

Return the drained rigatoni to the pot or a large bowl. Add the lemon pesto and a splash of the reserved pasta water. Toss gently until the pasta is well coated and glossy.

4. Assemble

Plate the pasta, then carefully tear the burrata over the top or place it whole in the center of each plate. Sprinkle with extra roasted pine nuts, lemon zest, and a crack of black pepper.

5. Finish and Serve

Drizzle with a touch of good olive oil and garnish with fresh basil if desired. Serve immediately while warm and creamy.

Chicken Marinades

1. Asian Honey Marinade

 • Ingredients:

 • 1/4 cup soy sauce

 • 1/4 cup honey

 • 2 tablespoons rice vinegar

 • 2 cloves garlic, minced

 • 1 teaspoon grated ginger

 • 1 tablespoon sesame oil

 • Instructions:

 • Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

 • Ingredients:

 • 1/4 cup olive oil

 • 2 jalapenos, seeded and finely chopped

 • 4 cloves garlic, minced

 • Juice of 1 lime

 • 1 tablespoon honey

 • Salt and pepper, to taste

 • Instructions:

 • Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

 • Ingredients:

 • 1/4 cup olive oil

 • 1/4 cup red wine vinegar

 • 1 tablespoon Italian seasoning

 • 2 cloves garlic, minced

 • 1 teaspoon dried oregano

 • Salt and pepper, to taste

 • Instructions:

 • Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

 • Ingredients:

 • 1/4 cup olive oil

 • Juice of 2 limes

 • 1 tablespoon chili powder

 • 1 teaspoon cumin

 • 1/2 teaspoon paprika

 • 1/2 teaspoon cayenne pepper (optional)

 • 2 cloves garlic, minced

 • Instructions:

 • Whisk ingredients together. Add salt and pepper to taste. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

 • Ingredients:

 • 1/4 cup Dijon mustard

 • 1/4 cup honey

 • 2 tablespoons apple cider vinegar

 • 1/4 cup olive oil

 • Salt and pepper, to taste

 • Instructions:

 • Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

 • Ingredients:

 • 1/2 cup buttermilk

 • 1/4 cup hot sauce

 • 1 tablespoon paprika

 • 1 tablespoon brown sugar

 • 1/2 teaspoon cayenne pepper (adjust to taste)

 • 1 teaspoon garlic powder

 • Instructions:

 • Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.cuisinerotv

7. Teriyaki Marinade

 • Ingredients:

 • 1/3 cup soy sauce

 • 1/4 cup brown sugar

 • 2 tablespoons mirin (optional)

 • 1 teaspoon grated ginger

 • 2 cloves garlic, minced

 • 1/4 cup water

 • Ins

Tomato Basil Chicken Breasts

 

Article

• Total Time 30 minutes
• Prep Time 10 minutes
• Cook Time 20 minutes
• Yield: 2 servings

Ingredients

• 2small boneless skinless chicken breasts (about ¾ pound) or 1 large chicken breast, halved horizontally 
• Salt and pepper
• ¼cup all-purpose flour
• 3tablespoons unsalted butter, divided 
• 1tablespoon olive oil 
• 2tablespoons diced shallots (about 1 medium shallot) 
• 12ounces assorted tomatoes, small ones halved and medium and large cut in wedges
• 1tablespoon capers in brine, drained 
• ½teaspoon red wine vinegar 
• Plenty of basil leaves (large leaves torn), for serving

Preparation

Step 1

Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.

Step 2

Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to two serving plates.

Step 3

Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and ⅓ cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.

Step 4

Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.

Step 5

To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.

One-Pot Chicken and Rice With Caramelized Lemon

 

Article

• Total Time 55 minutes
• Prep Time 10 minutes
• Cook Time 45 minutes

• Yield:4 servings

Ingredients

• 4bone-in, skin-on chicken thighs (about 1½ pounds)
• Salt and black pepper
• 2teaspoons dried oregano
• Crushed red pepper
• 2tablespoons extra-virgin olive oil
• 2lemons
• 1cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
• 6garlic cloves, minced
• 1medium shallot or ½ medium onion, minced
• 2cups long-grain white rice, rinsed
• 4cups (32 ounces) chicken broth
• ¼cup roughly chopped fresh parsley, for serving

Preparation

Step 1

Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.

Step 2

Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.

Step 3

Cut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.

Step 4

Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.

Step 5

Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

High-Protein Smoothies (No Milk)

 Here are some great milk-free recipes:

---

 High-Protein Smoothies (No Milk)

1. Berry Greek Protein Smoothie

• 1 scoop vanilla protein powder

• ½ cup Greek yogurt (plain, 0–2%)

• ½ cup frozen mixed berries

• ½ cup water (or coconut water)

• 1 tbsp chia seeds

Protein: ~32g

---

2. Chocolate Banana Smoothie

• 1 scoop chocolate protein powder

• ½ cup Greek yogurt

• ½ frozen banana

• ½ cup water

• 1 tbsp peanut butter

Protein: ~34g

---

3. Tropical Protein Smoothie

• 1 scoop vanilla protein powder

• ½ cup Greek yogurt

• ½ cup frozen mango

• ½ cup frozen pineapple

• ½ cup coconut water

• 1 tbsp shredded coconut (optional)

Protein: ~30g

---

4. Green Protein Smoothie

• 1 scoop vanilla protein powder

• ½ cup Greek yogurt

• 1 cup spinach or kale

• ½ avocado

• ½ cup cold water

• 1 tbsp hemp seeds

Protein: ~35g

---

5. Coffee Protein Smoothie 

• 1 scoop vanilla or mocha protein powder

• ½ cup Greek yogurt

• ½ frozen banana

• ½ cup chilled brewed coffee

• Ice cubes

Protein: ~32g

---

 Tips

• Use water or coconut water as your liquid base instead of milk.

• If you like it creamier, add more Greek yogurt or avocado.

• For extra cold/thick texture, always use frozen fruit or ice.

Gochujang Chicken

 

Article

• Serves - 4
• Prep - 20 minutes
• Cook -10 minutes to 15 minutes

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 2 tablespoons gochujang (Korean pepper paste)
• 2 tablespoons agave syrup or honey
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon neutral oil, such as vegetable or canola
• 1 to 2 medium scallions, thinly sliced
• 1 to 2 teaspoons toasted sesame seeds (optional)

Instructions

• Pat 2 pounds chopped boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon kosher salt.
• Whisk 2 tablespoons gochujang, 2 tablespoons agave syrup, 1 tablespoon minced peeled fresh ginger, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 2 minced garlic cloves together in a small bowl.
• Heat 1 tablespoon neutral oil in a large 12-inch skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook, stirring occasionally, until browned, about 7 minutes.
• Stir in the sauce. Continue to cook, turning the chicken to coat with the sauce, until the sauce is thickened and reduced slightly and the chicken is cooked through, 1 to 2 minutes more. Garnish with 1 to 2 thinly sliced medium scallions and 1 to 2 teaspoons toasted sesame seeds if using.

Recipe Notes

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.