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Easy Homemade Burrito Bowl

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Easy Homemade Burrito Bowl

RECIPE For WW Easy Homemade Burrito Bowl. Using corn, black beans and rice—all nutritious pantry staples that are also incredibly low in points and help keep you satisfied for hours—I created these W/W Burrito bowls.

Yields Twelve servings    Every Bowl, Three points

Watchers of the Weigh 3 points for an easy homemade burrito bowl. One of my favourite restaurant-inspired recipes to recreate at home is Easy Homemade Burrito Bowls. Made using cupboard and fridge essentials like rice, beans, chicken, salsa, and shredded cheese, they’re also budget-friendly, fresh, and healthful.

 

 

Ingredients and Instructions For WW Easy Homemade Burrito Bowl :

  • Rice: While I dislike cauliflower, I adore rice. I use ½ cup of long-grain white rice for three points.
  • In a nonstick skillet, cook the chicken until it is no longer pink and is brown.
  • After that, add ¾ cup of water and the taco seasoning packet.
  • After three to five minutes, take it off the heat.
  • While the ground chicken is cooking, gather all the ingredients.
  • Next, open the corn and black bean can.
  • Chop the green onions and tomatoes.
  • Fill a medium pot with one cup of instant rice and two cups of water.
  • Bring to a boil, then turn off the heat and cover until all of the water has been absorbed.
  • The burrito bowls need to be assembled.
  • Transfer half of the rice into a bowl and cover with all of the freshly made ingredients. Have fun.

 

Air Fryer Salisbury Steaks

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Air Fryer Salisbury Steaks

Though it’s a popular dish, salisbury steak frequently has a lot of fat and calories. This recipe uses Laura’s Lean 96% Lean Ground Beef and an air fryer to create a healthier version of Salisbury Steak. Cooking food using air fryer is a terrific technique to prepare food without adding unnecessary oil or calories, and the meal tastes great!

Are you looking for a quick, almost effortless meal that is hearty and delicious? Perhaps you’re looking to eat a bit healthier? Regardless, this Salisbury Steak recipe is a must-try! It is family-friendly, and produces juicy, flavorful steaks with a tangy coating of BBQ sauce. Best of all, they are made with Laura’s Lean Ground Beef which is a favorite of mine for leaner, wholesome meals.

Recipe By:Amy

Ingredients

  1. 2 pounds Laura’s Lean 96% Lean Ground Beef (2 packages)
  2. 1 large egg
  3. ¾ cup panko bread crumbs
  4. ¼ cup yellow mustard
  5. ½ cup ketchup
  6. 2 tablespoons Worcestershire sauce
  7. ½ tablespoon minced onion
  8. ¼ teaspoon salt
  9. ¼ teaspoon pepper
  10. ¼ teaspoon onion powder
  11. ¼ teaspoon garlic powder
  12. ¾ cup barbecue sauce

Instructions:

  • Preheat the air fryer to 370°F and lightly mist the basket with nonstick spray.
  • Combine the Worcestershire sauce, mustard, ketchup, egg, bread crumbs, and Laura’s Lean 96% Lean Ground Beef in a big bowl. Mix the beef mixture with clean hands or gloves until all the ingredients are well incorporated.

  • Lay out 12 patties in a row on the air fryer basket that has been oiled. You may have to complete this in two batches depending on the model of air fryer you have.

  • Cook steaks at 370°F for 6 minutes. Once the 6 minutes is up, flip the patties, and cook them for 3 additional minutes. Remove the basket from the fryer and brush BBQ sauce on all sides. Return the basket and cook for an additional 2 minutes. The internal temperature of the beef should be 160 F.
    • All steak to rest for 3 minutes. Serve them over mashed potatoes or white rice.

    Notes

    Nutritional value may vary and are meant to be a guide.

    Nutrition

    Serving: 1steak | Calories: 173cal | Carbohydrates: 14g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 493mg | Potassium: 382mg | Fiber: 1g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

Easy Homemade Salisbury Steak Recipe

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Easy Homemade Salisbury Steak Recipe

A nod to the 1950s TV meal, this homemade salisbury steak recipe is a million times tastier and still incredibly simple. Ready in half an hour, making it a fantastic family-friendly supper choice!

Crucial Ingredients in Salisbury Steak

  • An egg and breadcrumbs are needed to keep the patties together. To help the beef keep its shape during cooking, you need to bind it with breadcrumbs and egg.
  • Use the drippings to flavour the gravy after browning the burgers. After the patties are fried, you should move them to a plate and sauté the mushrooms and sauce in the pan drippings for flavour.
  • The sauce is thickened with flour. The combination of flour, beef broth, and seasonings results in a delicious and thick gravy!
  • Return the partly cooked steaks to the pan. The steak patties are put back into the pan and simmered in the mushrooms until they are soft.

Recipe Variations

  • You can use ground turkey instead of beef. Traditionally this is an all-beef recipe, but you can use ground turkey and chicken stock, if you prefer.
  • Onions are a great addition. Saute some onions along with the mushrooms for another layer of flavor.
  • Turn these into meatballs! I’ve used this recipe for meatballs and then freeze them. Really great for last minute dinner!

Can I Freeze the Salisbury Steaks?

Yep! You can freeze uncooked steaks or cooked steaks along with the gravy, as follows:

  • To Freeze Uncooked Steaks – place the steaks on a lined baking sheet in a single layer, then flash freeze for about 2 hours until solid. Transfer them to freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator and proceed with the recipe as written.
  • To Freeze Cooked Steaks – allow to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator, then reheat in a pan or in the oven until warmed all the way through.

Ingredients

For The Steaks

  1. one pound lean ground beef
  2. 1/4 cup panko breadcrumbs
  3. one large egg , beaten
  4. Two teaspoons ketchup
  5. one teaspoon Dijon mustard
  6. 1/2 teaspoon dried oregano
  7. 1 teaspoon kosher salt
  8. 1 tablespoon extra-virgin olive oil (for the skillet)

For The Gravy

  1. 2 tablespoons unsalted butter
  2. 2 tablespoons flour
  3. 1 1/2 cups beef stock
  4. 1 tablespoon ketchup
  5. 1 teaspoon Worcestershire sauce
  6. 1/2 teaspoon onion powder
  7. 6 ounces sliced cremini mushrooms
  8. Salt and pepper , to taste

Instructions

  1. In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
  2. Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
  3. In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they’re browning too much.) Transfer to a plate.
  4. Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
  5. Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
  6. Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
  7. Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
  8. Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.

Nutrition

Calories: 317 k cal | Carbohydrates: 11 g | Protein: 30 g | Fat: 17 g | Saturated Fat: 7 g | Cholesterol: 138 mg | Sodium: 971 mg | Potassium: 793 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 284 IU | Calcium: 44 mg | Iron: 4 mg

Sweet and Sour Chicken

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Sweet and Sour Chicken

This easy homemade Sweet and Sour Chicken recipe is a fantastic substitute for any Chinese restaurant version. The chicken is sautéed instead of fried in batter, so it’s a little healthier, too. And in about the time it takes to have it delivered, you could already be eating!

Ingredients Needed

Here’s what you need to make this homemade sweet and sour chicken recipe.
(Scroll below to the  recipe card for details and measurements.)

  • Chicken breast – Boneless, skinless chicken breast cut into bite sized pieces
  • Onion – I can’t imagine stir fry without onion.
  • Bell peppers – We like a combination of green and red.
  • Pineapple – Canned pineapple chunks make this an easy year-round dish.
  • Vegetable oil – Used to sauté the chicken and vegetables.
  • Salt and pepper – For flavor.
  • Sweet and sour chicken sauce – The sauce is a flavorful combination of rice wine vinegar, brown sugar, soy sauce, ketchup, pineapple juice, plus water and cornstarch.
  • Cooked white rice – For serving to soak up that glorious sauce.

Recipe Variations

  • Use canned or fresh pineapple. I almost always use canned pineapple so this meal can be made year-round, plus the pineapple is already cut into cubes, eliminating another step in the process. But if you want to use fresh pineapple, go fo it! If you do use canned pineapple, grab the kind that is in 100% juice. This dish is sweet enough without needing pineapple in syrup.
  • Chicken breasts or thighs can be used. This recipe calls for chicken breasts, but chicken thighs work just as well.
  • The vegetables are adaptable. Red and green bell pepper and onions are included in my recipe, but you could easily swap them out for broccoli or snap peas, if you prefer.
  • If you can’t find rice wine vinegar, apple cider vinegar is a great substitute.

Success Advice

  • Cut the veggies and chicken to the same size. This guarantees that they will fry uniformly. At the same time, you’ll be able to sample a little bit of everything with your fork!
  • Make sure everything is cut and prepared. If you prepare all of your ingredients ahead of time, stir fry recipes come together really fast.
  • You can skip using a wok. To ensure that the chicken browns without sticking, just make sure the skillet is nonstick.
  • Serve with cooked steamed rice so that the flavorful sweet and sour sauce may be soaked up!

RECIPE CARD

Ingredients

  1. 1 1/2 tablespoons cornstarch , divided
  2. 1 tablespoon water
  3. 1/3 cup rice wine vinegar
  4. 1/3 cup brown sugar
  5. 3 tablespoons ketchup
  6. 1 1/2 tablespoons low-sodium soy sauce
  7. 8 ounce can pineapple chunks , drained, juice reserved
  8. 2 tablespoons vegetable oil
  9. 1 1/2 pounds boneless, skinless chicken breasts , cut into 1 1/4-inch bite sized pieces
  10. salt and pepper , to taste
  11. 1 small red bell pepper , seeded and ribs removed, cut into 1-inch pieces
  12. 1 small green bell pepper , seeded and ribs removed, cut into 1-inch pieces
  13. 1 small sweet onion , cut into 1-inch pieces
  14. cooked white rice , for serving

Instructions

  1. In a medium bowl, whisk together 1 tablespoon of the cornstarch and water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice. Set aside.
  2. In a large nonstick skillet, warm the vegetable oil over medium-high. Toss the chicken with the remaining 1/2 tablespoon cornstarch, and season with salt and pepper. Add to the skillet and cook, without stirring, for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. With a slotted spoon, transfer chicken to a plate.
  3. Add red bell pepper, green bell pepper, and onion to the skillet; cook for 3 minutes until vegetables soften and get a bit charred. Season with salt and pepper, to taste.
  4. Pour in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken slightly.
  5. Add chicken back to skillet and stir to combine.
  6. Taste and sprinkle with a little more salt and pepper, if necessary. Serve over cooked white rice and enjoy!

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 343mg | Potassium: 627mg | Fiber: 1g | Sugar: 23g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

AIR FRYER ORANGE BEEF

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AIR FRYER ORANGE BEEF

Simple orange beef cooked in an air fryer that tastes as delicious as your favourite takeaway! This is a simple weeknight meal that is made with sirloin steak and tart orange sauce. Serve it over rice or cauliflower rice for a low-carb alternative, or eat it by itself! It’s one of the blog’s several recipes made with an air fryer!

INGREDIENTS

  • 1 Tbsp. sesame oil
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 1/2 cup liquid aminos or soy sauce
  • 3/4 cup sugar
  • 1/2 cup orange juice
  • 1 Tbsp. orange zest
  • 1/2 Tbsp. minced garlic
  • 1/2 tsp. ground ginger
  • 1-1.5 pound  brand sirloin steak

CERTIFIED ANGUS BEEF BRAND

  • 1/4 cup arrowroot or corn starch
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • sesame seeds (optional)
  • rice or cauliflower rice (optional)

INSTRUCTIONS

  1. In a skillet, heat the sesame oil over medium heat, then add the sliced red, yellow, and orange peppers and cook until tender. Once tender, reduce heat to low.
  2. In a saucepan, add the liquid aminos, orange juice, orange zest, sugar, ginger, and minced garlic – whisk to combine. Bring to a boil, then reduce heat to medium-low and let simmer for 10 minutes. Let the sauce cook while you prepare the steak. At the 10 minute mark, if the sauce is still thin and runny, add 1/2 teaspoon arrowroot starch and whisk to combine. Reduce heat to low and let cook until ready to use.
  3. While the sauce and peppers are cooking, begin to prepare the steak. Thinly slice the sirloin steak. Add the salt and pepper to the arrowroot starch, then toss the steak in the mixture to fully coat.
  4. Spray the air fryer basket with oil to prevent sticking, then add the steak strips to the air fryer basket. It’s okay if some of the pieces overlap one another.
  5. Cook in the air fryer at 400 degrees F. for ten minutes. Open the basket and using a fork toss the steak. Then, cook for an additional five minutes or until the steak is crispy and reaches the desired level of doneness.
  6. Once the steak is finished, remove the air fryer basket and transfer the cooked steak to the pan with the red peppers. Add the thickened sauce and stir to coat.
  7. Serve over rice, cauliflower rice, or on its own. Top with sesame seeds if desired.

NOTES:

  • Add 1/2–1 Tbsp of red pepper flakes for a hotter dish.
    If desired, add extra vegetables.
  • Not enough cornflour or arrowroot on hand? Instead, lightly coat with flour.

Q/A

WHAT TYPE OF BEEF IS BEST FOR AIR FRYER ORANGE BEEF?

This recipe calls for sirloin steak. You could also use flank steak for this recipe as well.

DO YOU NEED TO PREHEAT THE AIR FRYER?

 

No, you do not have to preheat your air fryer. Some recipes do recommend preheating; however, it is not a requirement with this recipe.

CAN YOU USE CORN STARCH IN AIR FRYER?

Yes! Arrowroot starch or corn starch are my favorite options for coating food that will be cooked in the air fryer. The starch is light enough that it will give your food a nice crispy coating in the air fryer.

Orange Beef

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Orange Beef

With its rich citrusy sauce cooking both crisp green beans and tender sirloin steak strips, this Orange Beef stir fry is a great, quick, and easy supper. ready in a mere twenty-five minutes.

Simple Recipe for Orange Beef

We adore stir fries that have the ideal ratio of sweet, acidic, salty, and savoury flavours. Made with fresh, basic ingredients like tender beef, crispy charred green beans, aromatics, and a deep, umami orange sauce, this Orange Beef is just that.

The dish itself is really simple and quick to prepare—it takes less than 30 minutes—but the flavours are rich and nuanced. We have this recipe for a simple dinner at least once a month.

 

Ingredients Needed

This orange beef stir fry incorporates savory soy sauce, sweet brown sugar, and other traditional Asian flavors.
(Scroll below to the printable recipe card for details and measurements.)

  • Orange juice and zest – Fresh orange juice and zest add the bright, citrusy flavor.
  • Rice vinegar – This adds that characteristic stir fry tang.
  • Brown sugar – Some sweetness to balance out the acidic orange juice and vinegar.
  • Soy sauce – Low-sodium to cut down on salt levels.
  • Chili garlic sauce – It’s hot and tangy, with a punch of garlic. Adds flavor and a tiny bit of heat.
  • Ginger – Freshly grated for wonderful aromatics and flavor.
  • Cornstarch – To thicken the sauce.
  • Sesame oil – Toasted sesame oil is used to sauté the beef and green beans. It adds an extra layer of flavor, instead of using vegetable oil and gives the sauce authentic Chinese stir fry flavor.
  • Green beans – Ends cut, trimmed into 1 & 1/2-inch pieces. (Feel free to swap with some snap peas, asparagus, or broccoli. Note that the cooking time might need to be increased.)
  • Beef sirloin – Beef sirloin is my first choice and go-to when choosing beef for stir fries. It’s lean, cooks quickly, and remains tender. Sliced very thin across the grain and then into 2-inch wide pieces.
  • Seasoning – Salt and pepper.
  • Scallions – These mild onions have a subtle peppery taste and are great in stir fry.

How to Make Chinese Orange Beef

One of my favorite things about this orange beef recipe is how quick and easy it is to make in just 25 minutes! Here’s a summary.

  1. Make the sauce. Whisk together the orange zest, orange juice, vinegar, brown sugar, soy sauce, chili garlic sauce, ginger, and cornstarch.
  2. Sauté the green beans. Cook the green beans in a bit of sesame oil in a hot nonstick skillet until charred and crisp-tender. Transfer to a bowl and keep warm.
  3. Brown the sirloin. Pat the beef dry, season with a bit of salt and pepper and add to the hot skillet, spreading the pieces out in an even layer as best you can. Let cook, without stirring, for 1 minute. Then give it a toss and transfer to the bowl with the green beans.
  4. Add the sauce mixture. Give the orange juice mixture a swirl and add it to the skillet; cook scraping up any brown bits, until thickened.
  5. Combine and serve. Add sirloin and green beans back into the skillet, along with any accumulated juices, and the scallions; toss to coat. Serve over cooked hot rice and enjoy!

Recipe Tips;

  • Cut steak against its grain. Cut your beef thinly, going against the grain rather than with it. This aids in softening and breaking down the fibres.
    Put the steak in a very hot skillet. This keeps the liquids inside and gives it a nice sear.
  • Keep the pan from being too full. If the meat is crowded, the pan will cool down more quickly and the steak will steam rather than sear.
  • Avoid overcooking the steak. The beef will become tough and difficult to chew if it is overcooked. In order to continue cooking the beef, it is chopped into thin strips in this dish, seared for just one minute, then moved to a platter and returned with the sauce.

Proper Storage

 

  • Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezer. Allow to cool completely, then store in an airtight freezer-safe container. It will keep up to 2 months. Let thaw overnight in the refrigerator before reheating, keeping in mind that cooked frozen and thawed vegetables tend to have a mushy texture.
  • Reheat. Reheat portions in the microwave until warmed through.

Recipe Card

Ingredients

  1. zest from a small orange
  2. 1/2 cup orange juice
  3. 1/4 cup brown sugar
  4. 2 tablespoons rice vinegar
  5. 2 tablespoons low sodium soy sauce
  6. 2 teaspoons chili garlic sauce
  7. 2 teaspoons grated fresh ginger
  8. 2 teaspoons cornstarch
  9. 2 teaspoons sesame oil
  10. 3/4 pound fresh green beans , ends cut, trimmed into 2-inch pieces
  11. salt and pepper , to taste
  12. 1 & 1/2 pounds sirloin sliced very thin across the grain and then into 2-inch wide pieces
  13. 2 scallions , diced
  14. cooked white rice , for serving

Instructions

  • In a medium bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch.
  • In a large nonstick skillet, heat the sesame oil over medium-high. Add the green beans and sauté for about 4 minutes until charred and crisp-tender. With a slotted spoon, transfer them to a large bowl.
  • Make sure the skillet is still hot. Pat the sirloin dry with paper towels and season with a bit of salt and pepper; add to the skillet, spreading the pieces out in a single layer as best you can; let cook, without stirring, for 1 minute. Give it a toss and transfer to the bowl with the green beans.
  • Give the orange juice mixture a quick stir to reincorporate the ingredients, then add it to the skillet; cook scraping up any brown bits, until thickened, about 2 minutes.
  • Add the sirloin and green beans back into the skillet, along with any accumulated juices, and the scallions; toss to coat. Serve over cooked rice and enjoy.

Nutrition

Calories: 355 k cal | Carbohydrates: 25 g | Protein: 40 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 104 mg | Sodium: 518 mg | Potassium: 891 mg | Fiber: 3 g | Sugar: 19 g | Vitamin A: 709 I U | Vitamin C: 27 mg | Calcium: 101 mg | Iron: 4 mg

Cracker Barrel Meatloaf Recipe

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Cracker Barrel Meatloaf Recipe

Experience Cracker Barrel flavor without ever leaving your house! The original Cracker Barrel Meatloaf is not nearly as good as this imitation. Made with Ritz crackers, cheddar cheese, onions, bell peppers, and mince beef, with a savory and sweet glaze on top!

Composition

  1. : 80% lean ground beef
  2. Bell pepper with onions
  3. Ritz crackers
  4. Sharp cheddar cheese
  5. Eggs
  6. Salt, milk, black pepper

Regarding the garnish:

  1. Mustard Brown sugar
  2. Ketchup

DIRECTIONS

  • Set oven temperature to 350 degrees.
  • Mix the mustard, brown sugar, and ketchup in a small bowl. Set aside. This is going to be the garnish later on.
  • Mix the eggs, milk, cheese, crumbled Ritz crackers, onion, bell pepper, salt, and black pepper in a big bowl. Blend thoroughly. Stir in the ground meat.
  • Just to blend, thoroughly mix.
  • Avoid overmixing. Shape into a loaf and put on a baking sheet or pan that has been covered with parchment paper or foil. Bake for thirty minutes at 350 degrees Fahrenheit.
  • Take the meatloaf out of the oven and cover with the topping. Bake for a further 30 to 40 minutes, or until the temperature reaches 160 degrees Fahrenheit in the center. Give it fifteen minutes to cool.

Crockpot Cajun Seafood Gumbo Recipe

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Crockpot Cajun Seafood Gumbo Recipe

I adore using a crockpot for cooking, but I’m not sure why I never considered using one for my favorite recipe, Cajun Seafood Gumbo. I had to attempt the Crockpot Cajun Seafood Gumbo recipe that I saw on YouTube since I adore gumbo and anything seafood, and I also adore my Crockpot, so it was like pie in heaven for me. There is no need for pre-cooking as I simply placed all of these ingredients into the crockpot for an incredibly simple dish.

INGREDIENTS

  1. One big onion
  2. a single bell pepper
  3. Three sausages
  4. four celery stalks, roughly sliced
  5. Five finely chopped cloves of garlic
  6. One-half tsp Kosher salt
  7. Four Bay Leaves
  8. Two cups of water
  9. and two cups of chicken broth.
  10. One pound of uncooked, peeled, deveined shrimp
  11. One pound of skinless, boneless chicken thighs
  12. One pound of crab claws
  13. Half a pound finely chopped okra
  14. Two tablespoons. Creole A blow from Smoky Joe
  15. Six to seven fresh thyme sprigs
  16. Hunts Fire Roasted Tomatoes, two cans

Instructions

  • To make the Seafood Gumbo, first make a Roux in a cast-iron skillet using flour and oil. Finally, add the onion, celery, and bell pepper.
  • After that, I put my cooked roux in the crockpot with everything else, excluding the seafood, and cooked it for four hours on high.
  • After it was finished, I added the shrimp and crab claws and cooked it for a further half hour.
  • If you don’t have seafood, you can substitute chicken and sausage for the shellfish in this delectable seafood gumbo recipe. The foundation of this recipe is gumbo made with chicken and sausage, which is also quite tasty.

Trick to have whiter teeth, what do you think of this method?

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Trick to have whiter teeth, what do you think of this method?

A Two-Minute At-Home Teeth Whitening Recipe

  1. A single tsp of turmeric
  2. A tsp of salt
  3. Two tsp lemon juice
  4. One tsp of coconut oil
  5. One tsp of toothpaste

Instructions for Applications:

  1. Combine all the ingredients and stir until a smooth paste forms.
  2. Use this combination to brush your teeth for two minutes, paying particular attention to any tartar buildup and tooth discoloration.
  3. After brushing, thoroughly rinse with water.

Another Recipe Using Baking Soda, Toothpaste, and Garlic:

  1. One peeled and grated garlic clove
  2. A single tsp of baking soda
  3. One teaspoon of toothpaste

Directions for Use:

  1. Combine all the ingredients and stir until a smooth paste forms.
  2. Use this combination to brush your teeth for two minutes.
  3. Apply the mixture to your gums and let it remain for five minutes before rinsing it off for an additional gingivitis treatment.

Does This Approach Actually Work?
With both formulations, you may expect surprisingly brighter and whiter teeth with only one use. It is crucial to remember that the results of at-home teeth whitening can differ based on the individual and the reason behind the discoloration.

The whitening effects of turmeric, lemon, and baking soda are well-known, but coconut oil and

AIR FRYER SOFT BOILED EGGS

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AIR FRYER SOFT BOILED EGGS

Your new favourite way to “boil” eggs is using an air fryer! Get all of the advice right here!

SETTLEMENT TIMES: Four minutes for preparation

15 minutes for cooking
19 minutes in total

Ingredients:

  1. Four large eggs, or as many as twelve, depending on how big your air fryer is.

Guidelines

  1. Set your air fryer’s temperature to between 270°F and 275°F (132-135°C). Adjust your air fryer to 300°F (148°C) if the temperature doesn’t go below that.
  • Add the eggs to the basket, leaving a little space between each one. Close the air fryer.
  • For soft boiled eggs, cook for 9-11 minutes. For jammy eggs, cook 12-13. For hard boiled eggs, cook for 13-15 minutes.
  • If you set your air fryer to 300° F (148°C), subtract about 1-2 minutes. Remember, you’ll need to practice a bit to figure out how long to cook in your particular air fryer.
  • While the eggs cook, prepare the ice bath. Fill a bowl halfway with ice, then add cold water until the bowl is 3/4 filled.
  • Remove the eggs from the air fryer and set them in the ice bath for about 4-5 minutes, until cool but not cold (this makes them easier to peel).

 

Gently crack the egg shells, rolling them a bit along a hard surface to make cracks along all sides. Peel and enjoy right away or store for later.

Important:

There will be a learning curve while using this recipe, so use it as a guide to help you with your cooking. Start by cooking one or two eggs until you get the hang of it; you’ll need to experiment a little to determine the perfect cook time for the eggs you like.

To store: When preparing to eat, peel the cooked eggs but do not cut them. According to the USDA, you can keep cooked eggs covered in the refrigerator for up to seven days by transferring them to an airtight container or bag.

Nutrition:
72 kcal, 1g of carbohydrates, 6g of protein, 5g of fat, 2g of saturated fat, 1g of trans fat, 186 mg of cholesterol, 71 mg of sodium, 69 mg of potassium, 1g of sugar, 270 IU of vitamin A, 28 mg of calcium, and 1 mg of iron.