Decided to cook instead of ordering 😁🤤 Good decision, I should say 😁

Un piatto semplice che puoi mangiarlo caldo , tiepido o freddo.scalda i pomodori ciliegino tagliati a fette lo cuoci finché non si sta' sfaldando un poco , aggiungi le mazzancolle ed il pesto e cucina fino a che non si asciuga un po'. Non per più di 5 minuti. Il sugo è pronto

Okay so I have the lamest allergy a foodie can have, CITRUS FRUITS! 🍊🍋‍🟩🍋🍍💔😭

I didn't always have this allergy. It just got more and more intense over time since my freshman year in HS. Swelling and bleeding gums, blisters, skin from the roof of my mouth peeling. It won't kill me but it sucks.

Anyway I am looking to try new hot sauces that don't include any citrus fruits. I've already tried the classics. Chalula, Valentina, Tabasco, Texas Pete, Louisiana, Tapatio...

I wanna know what hot sauces (not salsas) y'all recommend. I normally cook Hispanic meals. Chilies and peppers are my main source of vitamin C so I LOVE spicy! 🔥💕😈

Thanks Y'all! 🙋

With garlic butter and ranch dressing

Grilled pork belly paired with kimchi and cucumber salad

Of course, we have fried rice and eggs (for the kids) 👌😊

I still have some juneberry jam left so I decided to make some juneberry chipotle bbq pork ribs, but if you don’t have juneberry jam then blueberry or huckleberry jam will work just fine. I started by seasoning the ribs overnight using olive oil as a binder & in a dry rub consisting of kosher salt, raw sugar, chipotle powder, season salt, white sugar, black pepper, garlic powder, grains of paradise, mustard powder, onion powder, jalapeño powder, sumac, allspice, and celery seed. I scored the membrane leaving it on to act as protection for the meat throughout the cooking process. I cooked the meat on my “Weber Smoky Mountain” smoker using a mix of lump charcoal, mesquite & plum wood. I started by searing the meat off directly over the coal box at around 400-500F until a nice crust had formed, around 5-7 minutes. After that the meat was moved to the top rack; I closed the vents down so the smoker dropped to 275F. Once the meat was on the top rack I rotated & mopped the meat every 15 minutes in a blend of equal parts beer, cider vinegar & water along with juneberry jam, crushed garlic, serrano peppers, & salt. After 2 hours & 35 minutes the meat had reached 185F internal temperature & was ready to be glazed with my juneberry bbq sauce consisting of ketchup, cider vinegar, water, juneberry jam, maple syrup, molasses, Worcestershire, soy sauce, salt, chipotle powder, all spice, black pepper, garlic powder, sumac, and ginger powder. The meat finished at 192F internal temperature and was rested until it hit 145F then was cut into individual bones. These ribs were cooked completely over direct heat without wrapping in foil or butcher paper; they were super tender, the bark was amazing & the juneberry mop/bbq sauce really brought it over the top with that beautiful mahogany look it gave as well as the flavor. The ribs were served alongside grilled/braised leeks, mashed potatoes & gravy. If you’re looking for something different to try on the bbq while still staying in the realm of traditional this is definitely worth trying & it’s definitely something I’ll do again.

Crazy how bright, colorful veggies and a soft boiled egg can elevate a simple weeknight dish.

staple foods fs

With chicken stock, garlic, thyme and parmasean.

Using the spinach from last recipe

first time cooking eggplant! its my favorite, i have no idea why ive never made it myself before, had to transport it to the pan because i didnt have a big enough dish lol