cookingreels hashtag performance

Salmon en croute This was filmed during the tropical storm yesterday. Also yes, the power did go out! Anything for the content! For the filling: 1/2 a yellow onion diced 1Tbsp butter 1Tbsp @algaecookingclub oil 3 cloves garlic minced 6oz fresh spinach 2Tbsp chopped dill 3Tbsp capers 8oz cream cheese Zest of 1 lemon Salt & Pepper to taste For the egg wash: 1 whole egg 1 egg yolk 1Tbsp water 1tsp salt -Cook at 375f until internal temperature reaches 130f -Rest for 5 minutes before slicing -Enjoy @Algae Cooking Club @Sub-Zero, Wolf, and Cove East @Team Mauviel1830 #food #Foodie #foodies #Recipe #recipes #Receta #comida #cocina #finedining #luxury #elegant #salmon #salmonrecipe #encroute #beefwellington #wellington #EasyRecipe #dinnerrecipe #seafood #pescatarian #cooking #cookingvideo #cookingvideos #cookingreel #cookingreels #chefalextrim #michelin #dining

Spicy Risotto Alla Vodka 1 28oz can san marzano tomato 6 cups chicken stock 1.5Tbsp @algaecookingclub 2 shallots minced 2 cloves garlic minced 3Tbsp tomato paste 1Tbsp chopped Calabrian chili 2/3 cup vodka 2/3 cup grated Parmesan More Parmesan to garnish Chopped parsley Salt to taste 2 cups Arborio rice 2/3 cup heavy cream -Blend canned tomato and chicken stock. Pour into pot on the stove and bring to the boil -Add algae oil to a large pan over medium heat -Add shallots and saute until translucent -Add rice and stir to coat in oil -Add garlic and cook while stirring until rice is toasted and garlic is aromatic -Add tomato paste, cook until caramelized to the pan -Add chili and stir in -Deglaze with vodka, cook until dry -Add 6oz of the tomato broth at a time, cooking while stirring until dry before adding another ladle -Cook until rice is 95% cooked. Add heavy cream and stir in -Cook for 2 more minutes then turn off heat. Add Parmesan and stir in. Season to taste with salt -Serve immediately, with more cheese and parsley garnish. -Enjoy. #food #Foodie #foodies #Recipe #recipes #Receta #comida #cocina #risotto #vodka #allavodka #cooking #cookingvideo #cookingvideos #cookingreel #cookingreels #chef #privatechef #chefalextrim #luxury #finedining #michelin #foodporn #dinner #EasyRecipe #EasyRecipes

“This is positively the best chili in the world. I can’t stop eating it.” — Pam ✨ recipe is linked in our bio: @inspiredtaste 1 pound (450g) ground beef, 10% to 20% fat 1 large white onion, chopped 4 garlic cloves, minced, one heaping tablespoon 1 tablespoon tomato paste 1 tablespoon chili powder blend, see notes on Inspired Taste 1 tablespoon pure ancho chili powder, see notes 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon cayenne or chipotle powder, optional for heat 1 (15oz) can diced tomatoes, pureed, see notes 1 ½ to 2 cups (350ml to 470ml) stock, use vegetable, chicken, or beef 1 (15oz) can pinto beans, kidney beans, or chili beans, drained and rinsed 1 tablespoon masa harina or 1 to 2 small corn tortillas torn into small pieces, optional Salt, to taste, we add 1 to 1 ½ teaspoons #inspiredtaste #EasyRecipes #simplerecipes #foodblogeats #cookingreels #chili #chilibeans #DinnerIdeas #dinnerrecipes #beefrecipes

Cooking with madi !! #cookingwithmadi #cookingvideo #cookingreels #alfredospaghetti #tiktokfood

Shepherd’s Pie 1lb ground lamb 2 carrots diced 1 white onion diced 1/2 a rutabaga (swede) diced 1.5Tbsp @algaecookingclub oil 1.5Tbsp chopped parsley 1Tbsp fresh thyme 1/3 cup red wine 2 cups lamb or beef broth Salt & Pepper to taste 5 russet potatoes 5Tbsp butter 3 egg yolks Cookware: @mauviel.1830.usa @mauviel.1830 Stove: @subzeroandwolf #food #Foodie #foodies #Recipe #recipes #Receta #comida #cocina #shepherdspie #pie #lamb #beef #privatechef #chefalextrim #luxury #finedining #foodporn #foodphotography #cooking #cookingvideo #cookingvideos #cookingreel #cookingreels #viral #trending #viralrecipe #viralrecipes #EasyRecipe #EasyRecipes

Garlic & Herb Duchess Potatoes 4 medium russet potatoes peeled and chopped 2 egg yolks 50g grated parmesan 3Tbsp salted butter 4 cloves garlic minced 1Tbsp chopped rosemary 3Tbsp chopped parsley 2Tbsp chopped chives 1/4tsp nutmeg Salt to taste -Saute garlic in butter until very lightly browned, add rosemary and cook over medium heat while stirring for 3 minutes, set aside. -Star by peeling, chopping, and soaking your potatoes -Once soaked drain -Cook potatoes in heavily salted water until tender, mash or put through a food mill -Combine all ingredients and mix well -Pipe potatoes onto a non-stick tray or parchment. -Bake for 10 minutes at 390f with fan, or 425f no fan -Remove from oven, brush with melted butter and cook for 6 more minutes -Garnish with chopped parsley and flaky salt -Enjoy. @Team Mauviel1830 @Sub-Zero, Wolf, and Cove East #food #Foodie #foodies #Recipe #recipes #Receta #comida #cocina #cooking #cookingvideo #cookingvideos #cookingreel #cookingreels #potato #potatorecipe #potatorecipes #chefalextrim #finedining #luxury #elegant #plating #foodporn #privatechef

Day 4 of 21 Days of Lighter Plates is here, and today we’re keeping it quick, simple, and keto-friendly! This hearty yet healthy combo of cabbage, chicken sausage, bell peppers, and onions comes together in under 30 minutes. Light on carbs but full of flavor! With everything going on in the world—like the heartbreaking news of the fires in Los Angeles—I wasn’t feeling up to doing a voice-over for this recipe. Honestly, voice-overs aren’t really my thing anyway (who else feels me on that?🤣🤣). But I hope you’ll enjoy the eats and the beats! Full recipe is below—are you cooking along with me? Let me know in the comments! Let’s keep this journey light, flavorful, and full of connection. 💚 What you'll need: 1 package Andouille or chicken sausage 1 medium onion, diced 1 medium red bell pepper, diced 1 medium green bell pepper, diced 1 large head of cabbage 1 tsp Cajun seasoning 1 tsp 1 tsp Garlic pepper seasoning 1/2 tsp black pepper 1/8 teaspoon red pepper flakes, optional 1/4 cup vegetable or chicken broth What to do: 1. Heat a large 12-inch skillet on medium heat and add the sausage until browned, and remove to a paper towel. 2. Add in the diced onions and peppers and cook just until softened. 3. Turn down the heat to medium-low and add in the chopped cabbage, seasonings & broth. 4. Cook the cabbage for 5-6 minutes or until it begins to wilt tossing every minute or so. 5. Add sausages back to skillet, toss and serve! 6. Enjoy! #21DaysOfLighterPlates #KetoFriendlyMeals #SimpleAndHealthy #EatsAndBeats #cabbage #cookingvideos #cookingreels #cookwithme #cookingwithLove #EatsAndBeats #ImNoChefIJustLoveToCook #EasyRecipes

Day 2 Whipping up a fresh start! Greek chicken and veggie bowls packed with vibrant flavors and wholesome goodness. Eating lighter never tasted so good! This is perfect for meal prep too! What you'll need: (Vegetables) 2 bell peppers, any colors, cut into 1-inch pieces 1 zucchini, sliced 1 yellow squash, sliced 1/2 sweet onion, cut into 1-inch pieces 1 1/2 cups of cherry tomatoes 1 tbsp olive oil 1 1/2 tsp turmeric 1 tsp smoked paprika 1 tsp chili powder 1 tsp oregano 1 tsp cumin 1 tsp garlic powder   Chicken 1 1/2 lbs diced chicken breast 1 tbsp olive oil 2 tsp smoked paprika, 1 tsp cumin 1 tsp oregano 1 tsp chili powder 1 tsp garlic powder 1 tsp turmeric   Tzatziki Sauce 1 cup plain Greek yogurt 1/2 cucumber 1/4 cup fresh dill 1 clover of garlic 2 tbsp fresh parsley Juice from 1 lemon   What to do: 1. Preheat the oven to 425F. Prepare sheet pan with parchment paper. 2. In a mixing bowl combine veggies, olive oil & spices. Transfer to baking sheet. Place in the oven for 30-35 minutes. 3. While veggies are roasting, season chicken. Place a Who wants to join us?skillet on medium-high heat, drizzle with olive oil. Cook chicken until you no longer see pink. If you prefer to save some dishes, make room on the same baking dish as the veggies. Place in the oven for 20-25 minutes, or until the internal temperature reaches 165F. 4. In a blender or food processor, blend together the ingredients for the tzatziki sauce. 5. Serve the veggies and chicken over rice, cauliflower rice or with pita bread. 6. Enjoy! #HealthyEating #DinnerInspiration #FreshAndFlavorful #21DaysOfLighterPlates #HealthyEating #NewYearSameMe #FitnessJourney #HealthyHabits #HealthyEating #greekchicken #chickenbowl #EasyRecipes #cookingvideos #cookingreels #cookwithme #cookingwithLove #kidfriendlymeals

Day 12 of #21DaysOfLighterPlates, and we’re proving that ‘lighter’ doesn’t mean we have to eat another salad. This oven-braised chuck roast with asparagus is the perfect combo of hearty and healthy. One pot, one oven, and zero regrets—because we’re here to enjoy real food that fits the vibe without feeling like rabbit food. Who’s been keeping up with the journey so far? Have you tried any recipes yet, or are you just here for the food inspo? Either way, I see you. 👀 Let me know if this one’s making it to your dinner table! Turn up the beats, enjoy the eats, and let’s keep this lighter plates vibe rolling. 🎶🍴 👇🏾The Recipe👇🏾 What you'll need: 2 lbs chuck roast, trimmed of excess fat 1 bunch asparagus, trimmed and cut into 2-inch pieces 1 red onion, sliced 1 poblano pepper, diced 2 tbsp olive oil 1 tbsp steak seasoning (or salt & peppervto taste) 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp red pepper flakes (optional) 1 cup low-sodium beef broth 1 tbsp balsamic vinegar Instructions: 1. Set the oven to 325°F 2. Sear the Roast: Heat olive oil in an oven-safe Dutch oven or skillet over medium-high heat. Season the chuck roast with steak seasoning and sear until browned on all sides, about 3–4 minutes per side. Remove and set aside. 3. In the same pot, add the red onions and sauté until softened, about 3 minutes. 4. Stir in the beef broth, balsamic vinegar, garlic powder, smoked paprika, and red pepper flakes (if using). Bring to a gentle simmer. 5. Return the chuck roast to the pot, ensuring it's mostly submerged in the sauce. Cover with a lid or tightly with foil and transfer to the oven. Braise for 2 hours 6. Remove the pot from the oven, uncover, and add the asparagus on top of the roast. Re-cover and cook for another 15–20 minutes, until the asparagus is tender-crisp. 7. Remove from oven, slice the roast, arrange with the asparagus and onions, and spoon the flavorful sauce over the top. 8. Serve over cauliflower rice, cauliflower mash, white rice, or mashed potatoes . 9. Enjoy! #EasyRecipes #cookingvideos #cookingreels #cookwithme #cookingwithLove #EatsAndBeats #ImNoChefIJustLoveToCook #LighterPlates #21DayChallenge #HealthyEating

Day 9 of 21 Days of Lighter Plates: Chickpea rotini strutted into my kitchen, broccoli joined the squad, and suddenly my plate felt like a nutrition overachiever. What you'll need (Serves 4): 12 oz chickpea rotini pasta (high in protein) 1 lb ground chicken 1 tbsp olive oil 3 cloves garlic, minced 1 cup chicken broth 1 cup unsweetened almond milk 1 tbsp almond flour (or cornstarch) 1/4 cup grated Parmesan cheese 1/2 tsp Italian seasoning 2 cups broccoli florets, steamed Salt and pepper, to taste I've got the full recipe below if you wanna give it a try. What to do: 1. Cook the chickpea rotini according to package instructions. Drain and set aside. 2. While the pasta cooks, steam the broccoli until tender-crisp, about 4–5 minutes. Set aside. 3. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook until browned, breaking it up with a spoon, about 5–7 minutes. Season with salt and pepper. Remove from skillet and set aside. 4. In the same skillet, sauté garlic until fragrant, about 1 minute. Sprinkle the flour over the garlic and stir for 1–2 minutes to create a roux. Slowly whisk in chicken broth and almond milk, ensuring no lumps. 5. Simmer the sauce for 3–5 minutes until it thickens slightly. Stir in Parmesan cheese and Italian seasoning. Adjust salt and pepper to taste. 6. Return the chicken to the skillet and mix with the sauce. Toss in the cooked chickpea rotini and steamed broccoli until well coated. 7. Serve & Enjoy! #chickpea #HealthyEating #MotherDaughterJourney #cookingvideos #cookingreels #cookwithme #cookingwithLove #EatsAndBeats #LightAndFlavorful #21DaysOfLighterPlates #KidFriendlyMeals

Day 3 Tuscan White Bean Skillet This one-skillet wonder is packed with protein, bursting with flavor, and perfect for a cozy night in. Who says lighter plates can’t be comforting? 🥰🫂 Made with wholesome ingredients, it’s easy to whip up and even easier to love. The best part? It’s all ready in under 30 minutes ⏱️A delicious, easy dinner recipe that happens to be casually vegan. What you'll need: 2 tbsp olive oil 3 cloves garlic, finely chopped 1 tsp crushed red pepper (optional) 1 pint cherry or grape tomatoes 1 (5 oz) pkg Organic Baby Spinach 2 (15.5 oz) cans low-sodium cannellini beans, drained and rinsed ¾ cup low-sodium chicken broth ¼ cup heavy cream 1 tbsp sliced basil Parmesan cheese (optional) What to do: 1. In a 12-inch nonstick skillet, heat the oil on medium. Add the garlic and crushed red pepper, if using, and cook 30 sec., until fragrant. 2. Add the tomatoes and cook 5–6 min., until burst, stirring occasionally. 3. To skillet, in batches if needed, add the baby spinach. Cook 1–2 min., until wilted. 4. Stir in the beans, chicken broth, and heavy cream. Season with salt and pepper. 5. Bring to a boil then reduce to a simmer. Cook 8-10 min. on medium–low, until sauce has thickened. Add the basil to skillet and stir to combine. 6. Serve & Enjoy! Let me know if this one’s making it to your dinner table! What’s your go-to comfort meal when you’re craving something lighter? Let’s chat in the comments! 🥄👇 #21DaysOfLighterPlates #HealthyComfortFood #HealthyEating #cookingvideos #cookingreels #imnochefijustlovetocook #cookingwithlove #kidfriendlymeals #easydinnerideas #onepanmeal #CreamyTuscanBeans #OneSkilletMeals #LighterPlates #HealthyEating #NewYearNewMe #FitnessJourney #HealthyHabits