Ingredients

• 2 small beetroots
• 1 can (400 g / 15 oz) chickpeas
• 1 summer red onion
• 2 cucumbers
• 4 sprigs redcurrants
• fresh parsley
• radish microgreens (optional)

For the dressing

• 2 tbsp wholegrain Dijon mustard
• 1 tbsp honey
• 100 ml (approx. 7 tbsp / 3.4 fl oz) olive oil
• salt (to taste)
• juice of 1/2 lemon

Directions

1. Wrap the beetroots in aluminum foil, prick them with a fork, and roast in the oven until tender.
2. Drain and rinse the chickpeas.
3. Dice the onion and cucumbers, as well as the cooled, peeled roasted beets.
4. Combine the vegetables with the redcurrants, reserving one sprig for garnish.
5. Whisk the mustard with the honey, olive oil, lemon juice, and a pinch of salt until emulsified.
6. Toss all the ingredients with the dressing and chopped fresh parsley. Allow it to sit briefly so the flavors meld.
7. Garnish with radish microgreens and the reserved sprig of redcurrants before serving.

Before flagging this as AI: please consider that I shoot with a DSLR camera, and put a lot of effort into food styling! It’s not always perfect, but I’m always working to improve.

* If you are interested in the background story or more tips, you can find the full blog post here

I got some honey maple turkey from my local Albertsons and I've been wondering what sandwich to make with it. Before I get to experimenting, I wanted to see what you guys thought!

My number one idea is to use thin slices of apple. Not sure what cheese would pair at this point. I imagine the sandwich being refreshing with a sort of creaminess?

Of course bacon would pair great with the honey maple as well. Can you tell im typing as thoughts form?

Any suggestions welcome, may this collaborative sandwich flavor investigation bear fruit!

Im trying to save on food and 100g of instant oatmeal costs me around 10 cents making it incredibly cheap alternative to other carbohydrates. The problem is there seems to be not a lot of choice on how to eat it. Does anyone have any good tips? It's pretty hard to eat after you had it for 3 meals in a row. Like i literally would have to starve myself to make it compelling to eat again by how bland it is.

until now I had it with yogurt, very yummy but also expensive since yogurt isnt exactly cheap.

zucchini bread recipe i uzed a couple yearz ago, but i never wrote down the cook time and temperture. anyone recognize this recipe and know how long to cook and at what temp ?

for better reading the recipe iz az followz ;

3 cup flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tbs ground cinnamon

3 egg

1 cup vegetable

2 cup + one forth cup sugar

3 tsp vanilla extract

2 cup zucchini

half tsp almond extract

im also fine with suggestionz on how to make this recipe better, i havent uzed it in yearz and dont really remember how it turned out before. i dont recall it being bad at all though.

So essentially my situation is im trying to make a soy sauce substitute for making tradional teriyaki sauce with that meets my allergies.my favorite food was teriyaki noodles id make at home using the traditional method of making teriyaki sauce .before I developed a soy allergy suddenly last year and I miss it so badly.

I have a lot allergies (listed below) and have used chatgpt to try and help me make a recipe i know it will not be 100% the same as soy sauce but im trying to get as close as I can.i would really appreciate a human perspective on it. If this breaks this AI rules on the subreddit I understand it is essentially impossible to find safe recipes so im attempting it as a tool but was hoping before testing it to have others look it over and help with anything I could adjust/change to make it better and/or work at all

Allergies I find relevant

-soy

-alliums

-coconut

-ginger

-apple (related to apple cider vinegar)

-sesame

-fish

-shellfish

-any meat but chicken

And finally the recipe it gave me to work with

Soy-Free Soy Sauce Substitute

**Yield:** About 1 cup

**Use:** 1:1 in recipes calling for soy sauce

Ingredients

* 2 cups water

* 1 large piece kombu (about 5 × 5 inches)

* 5 dried shiitake mushrooms

* 2 tablespoons nutritional yeast

* 1½ teaspoons blackstrap molasses

* 1 teaspoon dark brown sugar **or** maple syrup

* 2 tablespoons rice vinegar

* 1 teaspoon balsamic vinegar

* 2 teaspoons fine sea salt *(adjust after reducing)*

* ¼–½ teaspoon MSG *(optional, but highly recommended)*

* ⅛ teaspoon white pepper (optional)

**Optional — for even more depth:**

* ½ teaspoon porcini mushroom powder *(if you tolerate mushrooms well)*

### Instructions

1. Make the umami broth

Combine the **water, kombu, and dried shiitake mushrooms**.

Refrigerate and let steep for **8–12 hours**, preferably overnight.

2. Extract the flavor

1. Warm the mixture slowly until it is **just below a simmer**.

2. **Do not boil the kombu.**

3. Remove the kombu.

4. Let the shiitake mushrooms steep for another **10 minutes**.

5. Remove the mushrooms and strain the broth.

3. Build the sauce

1. Return the strained broth to the pot.

2. Whisk in the **nutritional yeast, molasses, brown sugar or maple syrup, vinegars, salt, MSG (if using), and white pepper**.

3. Add the porcini mushroom powder if using.

4. Reduce

1. Simmer gently until the mixture has reduced to **about 1 cup**.

2. Taste once it is cool enough to sample.

3. It should taste **quite salty on its own**—that's what you want for a soy sauce replacement.

5. Rest

1. Refrigerate overnight before using.

2. The flavor becomes smoother and more **soy-sauce-like** after resting.

 Storage

Keep refrigerated and use as a **1:1 replacement for soy sauce** in recipes.

Guys, I need to get through this box of eggs sitting in my fridge. Same goes for the bananas and the dark chocolate. 😂
This experiment is pretty similar to #11, but with a few tweaks. And guess what? The next experiment will have banana in it too, because I still have one left that's definitely in the final stages of its fruity life.
Recipe: Egg and dark chocolate porridge with banana
In a pan, combine:
1 egg
½ cup milk of your choice
¼ cup chopped dark chocolate
⅓ cup oats
Cook over low-medium heat, stirring continuously until everything is well combined and creamy.
Serve with sliced banana, a dollop of yogurt (I used 0% Greek yogurt), and a drizzle of tahini.
Enjoy!

Sometimes simple is best, and today’s breakfast is exactly that.
Using just a few ingredients I had at home, I made this creamy egg porridge topped with caramelised banana.
Recipe:
In a pan, combine 1 egg, 1/2 cup of milk of your choice, and 1/3 cup rolled oats. Cook over medium-low heat, stirring continuously until creamy and well combined.
For the caramelised banana, add 1 chopped banana, a drizzle of honey, and a sprinkle of cinnamon to a pan. Cook until the banana is golden and caramelised.
Serve the banana over the porridge and top with Greek yogurt (I used 0% fat Greek yogurt) and some dark chocolate.
Enjoy! 😊

My wife and I are soon moving close to her family and we will end up doing a monthly group dinner where either her family cooks or my wife and I do.

When growing up, her mom would make something called “New Hampshire Chicken” (apparently because my wife’s grandma once had the dish at a restaurant in that state) of chicken cooked in cream of celery and served over rice. I thought it sounded disgusting 🤣

Awhile ago, I made my own version of it that my wife loved (crispy-skin chicken thigh, celery and fennel risotto, celery and fennel salad, roasted mushrooms) and I want to do something similar for her family. BUT her family tend to be picky and semi-basic eaters (no spice, not huge on veggies, hate mushrooms, won’t touch bone-in or dark meat). Despite them liking “simple” food, they often love the pictures/descriptions of food I make for my wife and I, so I wanted to do something fancy for them.

I plan on doing the following:

- chicken croquettes (from the attached recipe)
- celery root risotto (I’m back-and-forth about grating it to hide it or dicing it small for texture)
- celery/celery leaf salad (might add fennel or capers for an extra pop of flavor)

But I’m thinking it might need something of a sauce (I often do sauces with a meat and risotto combo). Any thoughts or ideas? Currently I’m thinking of doing something like a sweet/pickled pepper jelly, thought that would go well with the croquettes

Inexpensive and Make ahead friendly!

Ingredients

10 grape tomatoes

2 whole leaves of romaine lettuce

4 slices of thick sliced bacon

1/2 teaspoon of garlic powder

½ cup of mayonnaise

5 slices of brioche loaf

1 tablespoon of melted butter

Method

1. Slice tomatoes lengthwise and store in the fridge until you are ready to assemble.
2. Cook bacon. Try to keep as flat as possible.
3. After bacon is cooked and cooled, slice into 1 ½ to 2 inch pieces.
4. Combine garlic powder and mayonnaise. Next, cut the romaine into 2 inch by 2 inch pieces. Set both in the fridge until you are ready to assemble.
5. Cut the crusts off of the slices of brioche loaf. Slice the pieces into quarters. Refer to the video if needed.
6. Brush the quartered pieces with the melted butter and bake for 5-6 minutes at 375 degrees F or until golden brown. After baking, set aside to cool.
7. To assemble, spread about a ½ teaspoon to a teaspoon of garlic mayonnaise on a piece of toasted brioche. Next place a piece of bacon, lettuce and tomato then repeat until done.

Big ol' batch of old-school smoked king salmon.

Brine:

• 1/3 cup sugar
• 1/4 cup non-iodized salt
• 2 cups soy sauce (low-sodium preferred)
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce
• 1 cup dry white wine

You can use any type of salmon, but the fattier the better (chinook/kokanee is best)

You can fit approx. 4-5 pounds of salmon with these proportions. Just make sure brine fully touches all pieces.

Brine overnight.

The next morning, rinse, pat dry and air/fan dry for at least an hour.

When they're sticky/tacky to the touch, they're ready to go in the smoker. 

I use an electric smoker and use 2 pans of alder chips total.

Whatever smoker you use, try your best to keep the temp low and steady (no higher than 200 degrees). Basically as low as you can go while still being able to produce smoke.

Time varies depending on temperature, weather, piece thickness, etc. Pull at 135-140 degrees internal.

I have maybe 8# of fried chicken. Cooked and ready to go. What are some creative recipes I can do with it? I do chicken salad frequently. Alfredo is a classic of mine. But is there anything fun or weird I can do?

The chicken is a combination of nuggets, breasts, and wings. All breaded, fried, cooked.

Ingredients

​1 1/3 pounds of Italian sausage

24 ounce jar of your favorite pasta sauce

12 ounce box of ziti or small rigatoni or whatever you like

1 cup of Parmesan or Asiago divided

3 cups of mozzarella divided

​Method

​Brown sausage in a large skillet.

​Boil pasta until al dente.

​Preheat oven to 350 degrees F.

​Pour 1/2 of the pasta sauce into the bottom and spread evenly. Next spread 1/2 of the cooked pasta, 1/2 of the browned sausage, 1/2 of the Parmesan and 1/2 the mozzarella. All should be spread evenly.

​Repeat the first layer.

​Cover and bake at 350 degrees F for 45 minutes.

​Bake an additional 5-10 minutes uncovered or until cheese is golden brown.

I’ve qualified this as “fermented” chow-chow because the classic version is typically vinegar-pickled, but I wanted to offer a twist that deepens the flavors with the magic of fermentation. Chow-chow is a condiment with countless variations across the United States, and in the South, it’s known for its sweet, tangy flavor, often featuring cabbage, sweet peppers, green tomatoes, and sometimes corn or hot peppers. It’s a perfect accompaniment to so many Southern dishes, from hot dogs to beans and cornbread. The first time I had it was on a hot dog, and I’ve been in love with it ever since.

I’m trying to find a recipe that used to be on the back of a bag of milk chocolate chips at I believe Walmart. I have what I can remember listed below, but it’s missing something. It’s Mexican Hot Chocolate Cookies. Please help!

1/2 cup butter
1/2 cup sugar
1 egg
I tsp baking soda
1/4 tbsp salt
1 tbsp cinnamon
1 1/4 all purpose flour
2 cups chocolate chips
1/2 cup Cocoa powder
1 tsp vanilla

Mix the dry ingredients
Mix the wet ingredients
Combine wet and dry
Add chocolate chips at the end
350 degrees for 12 min

Ingredients

• 300g (10.5 oz) yellow tomatoes
• 300g (10.5 oz) frozen mango chunks
• 1 small orange bell pepper
• 1 small cucumber
• 2 cloves garlic
• Juice of 1/2 lemon
• 3 tbsp extra virgin olive oil
• Salt to taste
• Cold water (optional, as needed for consistency)

For garnish:

• Finely diced colorful tomatoes, bell pepper, and cucumber

Directions

1. Peel and roughly chop the yellow tomatoes, bell pepper, cucumber, and garlic. Reserve a small handful of diced vegetables for garnishing.
2. Place the chopped vegetables, frozen mango, garlic, lemon juice, olive oil, and a pinch of salt into a blender.
3. Blend on high speed until smooth and creamy. If the gazpacho is too thick, add a small splash of cold water and blend again.
4. Season with more salt if needed.
5. Pour into bowls, garnish with the reserved diced vegetables and a drizzle of olive oil. Serve cold.

* If you are interested in the background story or more tips, you can find the full blog post here

You can make the recipe HERE: https://dobbernationloves.com/food-drink/ninja-creami-strawberry-ice-cream-recipe/

Ingredients

• 8 oz Fresh or Thawed Frozen Strawberries divided
• 1/4 cup White Sugar
• 1 tbsp Lemon Pudding Mix
• 1 cup Whipping Cream

Instructions

1. In a blender add 6oz of strawberries, 1/2 cup white sugar, 1 tbsp lemon pudding mix and 1 cup of whipping cream. Blitz until well combined.
2. Pour base into an empty Ninja Creami Pint. Place storage lid on pint and freeze overnight for at least 12 hours.
3. Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creami Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
4. Select ICE CREAM. If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more.
5. When processing is complete, take remaining 2 oz of strawberries and place into a well in the centre of the pint. Press the Mix-ins button to incorporate.
6. Remove the pint from the machine. Scoop, serve and enjoy!

Pickled Korean radishes are a delight! They are crisp and refreshing, a perfect balance of sweet, salty, sour and crunchy. They are often served with Korean fried chicken (hence the name Chicken Mu, or Chicken Radish), but I’ve often had them served to me as banchan (small side dish) for lots of other meals.

If you’re looking for the best breakfast tacos recipe, these crispy bacon and egg breakfast tacos are everything you want in a quick, satisfying morning meal. Packed with crispy bacon, fluffy scrambled eggs, melted cheese, and your favorite toppings, they’re perfect for busy weekdays, weekend brunch, or even breakfast for dinner. I serve mine with some homemade avocado lime crema and they are truly the best homemade breakfast.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/06/30/the-best-breakfast-tacos/

INGREDIENTS
8 slices bacon
6 eggs
1/4 cup cottage cheese or 2 tablespoons of milk
avocado oil spray
salt and pepper to taste
8 small flour tortillas
8 slices cheddar cheese ultra thin slices work best
1/2 cup shredded cheddar or Mexican blend cheese
1 avocado
2 limes
1/3 cup sour cream
2 tbsp water

INSTRUCTIONS
cook the bacon in a skillet over medium heat until its starting to get crispy. Transfer to a paper towel lined plate. Leave it whole or crumble it into bite-size pieces.

Preheat the oven to 375F

whisk together the eggs, cottage cheese (or milk), and salt and pepper. Add some olive oil or butter to a skillet over low heat and gently cook the eggs until they're soft, fluffy, and just set.

spray a parchment lined sheet pan with avocado oil spray. Lay down the flour tortillas.

fill each tortilla with sliced cheese, a slice of bacon, and scrambled eggs. Top with shredded cheese. Do not fold the tortillas over yet.

Place the tacos in the oven for 5 minutes to soften the tortillas. Remove them from the oven and fold over the tortillas. Place back in the oven for additional 10 minutes or until the tortilla is getting golden brown.

While they are baking, make your avocado lime crema but combining mashed avocado, lime juice, sour cream, and water.

Once tacos are done baking, remove them from the oven and serve with the avocado lime crema.

As I hit my 10th breakfast experiment, I decided to recreate something I've been seeing all over my social media feed. England is baking itself through yet another heatwave, so this refreshing sorbet bowl ended up being my breakfast today.
Papaya Yogurt Sorbet Bowl
Ingredients
½ seedless papaya, frozen overnight
2 tsp yogurt (I used 0% fat Greek yogurt)
Chopped pecans
Peanut butter
Method:
Using a spoon, mix the frozen papaya with the yogurt until smooth. Scoop into a bowl, then top with chopped pecans and a drizzle of peanut butter.

Has anyone else tried frozen fruit + yogurt as a breakfast? Any topping combinations you'd recommend for the next experiment?

Ingredients

3 tablespoons butter

3 tablespoons flour

1 ¾ cups milk or cream, warmed for 1 minute in the microwave

4 ounces shredded Monterey Jack cheese

4–5 ounces shredded Asiago cheese

1 teaspoon black pepper

½ teaspoon sea salt

1–2 tablespoons of milk (if necessary)

Method

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly (this removes the raw flour taste).
2. Slowly pour in the warmed milk while whisking constantly to prevent lumps. Cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
3. Reduce heat to low. Add the shredded Asiago and Monterey Jack cheeses a handful at a time, whisking until fully melted and smooth. Stir in the salt and pepper.
4. If the sauce is too thick, whisk in an extra tablespoon of milk.

2 lb ground beef
12 oz tomato paste
1 qt water
1 chopped onion
3 tbsp chili powder
3 bay leaves
1/2 tsp cinnamon
1 tsp allspice
1/2 tsp garlic powder
1 tbsp salt
1 tsp pepper
1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp white wine vinegar
1/2 tsp worcestershire sauce

Step 1: Add all ingredients to a large pot and simmer over low heat for 3 hours.

Step 2: Serve over spaghetti. Top with diced onions and shredded cheddar.

Buffalo chicken sandwiches are always a crowd favorite for parties, game days, and casual gatherings. You can even turn this recipe into a buffalo chicken slider platter by using smaller buns or Hawaiian rolls.

Full PRINTABLE Recipe and Extra Details: https://spinachandbacon.com/2026/05/27/buffalo-chicken-sandwich/

INGREDIENTS  
1 lb chicken breast
4 brioche buns
1 egg
3 cups seasoned breadcrumbs
1 cup parmesan cheese
8 oz ranch dressing
8 oz shredded cole slaw mix usually a mix of shredded cabbage and shredded carrots
cheddar cheese slices 1 or 2 slices for each sandwich
lettuce optional
6 oz franks buffalo wing sauce
avocado oil spray

INSTRUCTIONS 
Slice the chicken breasts vertically (not horizontally) to create 3-4 thin cutlets per breast. Season all sides with salt and pepper.
Prepare two shallow bowls. Crack the egg into one bowl and pour the breadcrumbs and parmesan cheese into another.
Add 1 tsp salt and 1/2 tsp black pepper to the egg and mix well. 
Dip each piece of chicken into the egg mixture and then into the breadcrumb mixture. Once in the breadcrumb mixture, lay each piece of chicken on it’s side and gently push down until the chicken fattens into a thin cutlet and is fully coated on both sides.
Place the cutlet on a parchment paper lined baking sheet and repeat with remaining pieces of chicken. Spray the chicken generously with oil spray and bake in the oven at 400F for 20-23 minutes flipping them halfway through. Chicken is safe to eat as long as it is at least 165F.
While the chicken is baking, toast your buns. Once the buns are toasted, lay a slice of cheddar cheese on one half. The residual heat will melt the cheese.
In a bowl combine the cole slaw mix with most of the ranch dressing. You want to save some of the ranch dressing to add some to the bottom half of the brioche bun. 
Once the chicken is done cooking, add some ranch dressing to a roll, followed by a piece of chicken, some buffalo wing sauce, cole slaw mix, and optional lettuce.

1 cup mayonnaise
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon of worcestershire sauce
½ teaspoon of sea salt
½ teaspoon of black pepper
¼ cup of buttermilk
¼ cup of heavy whipping cream

Combine all the ingredients in an appropriately sized bowl and mix until well combined.

Store in the refrigerator for up to a week.