Stuffed zuchini and squash “greek style.” #greek #easyrecipes #foodtiktok #cooking recipe as follows. For the squash, take a thin strip off what you decide will be the bottom. This will make it a steady. Turn it over and take a quarter inch thick strip off the top and save the strip. This is your lid. Use a small knife to carve your way around the squash. Then slash diagonally to better loosen the center. Use a small spoon or toothed spoon to scrape out the center of the squash and set them aside. Dice 1/2 onion. 2 cloves of garlic. Heat a large pan to medium. Add olive oil. Add the onions and a pad of butter. Saute for 2-3 minutes. Add 1 lb of ground beef and brown. (Turn the heat up a bit if you need) add the garlic. Salt and peeper the beef. When beef is browned add 1/2 can crushed tomato, 1/2 cup tomato sauce and about 3-4 oz water. Add 1/3 cup of rice. Stir. Reduce heat, cover and simmer for 5 minutes. Pick and chop a handful of fresh mint and add it to the simmer. Pour the remaining crushed tomato and tomato sauce into a baking dish and spread evenly on the bottom. Add pads of butter to the pan. Place squash imto the dish and sprinkle a little sugar into each. Add 1/2 cup grated parm to meat mixture stir and turn heat off. Spoon mixture into each squash and place their caps on them. Roast squash in the oven at 350 for 1 hour, basting them every 20 minutes. Take out of oven, spoon a bed of sauce onto your plate and plate Gemista on top. Kali orexi!

Super duper bueno chicken chorizo sausage. #fypシ #chicken #sausage #easyrecipe recipe. 1.5 lb groumd chicken. (Not just white meat, that will dry out too much. I grind from whole thighs) blend the following spices: 2T chili powder, 2 tsp paprika, 2T garlic powder, 2 T onion powder, 1T oregano, 2 tsp cumin, 1 tsp corriander, 2 tsp salt, 1/2 tsp pepper. Blen the spices together and really work it good into your mince by hand. You can make patties or loose, ground. @Audible

The pasta dish that recently changed pasta for me. #pasta #italian #italy #easyrecipe @Audible #traveltiktok This prepares two servings. Thinly slice two cloves of garlic. Chop about six anchovy filets. 1 tablesoon crushed calibrian chili peppers. Or sub with any chili like a fresno. 1/4 cup wanuts crushed (not too finely) in a pan go in with a generous amount of olive oil, saute garlic and chilis for one minute. Then add the anchovies and walnuts and saute another 2-3 minutes. Salt your water and boil pasta to a very firm al dente. I used half a pound. You’ll finish the pasta in the sautee pan. Add the pasta (i love bucatini for this) to the saute pan and mix. Pour in some of your pasta water and continue to toss. Add more water to give yourself a little sauce. Fresh pepper to taste. Fresh parsley and parmesean to finish. Mix once more and plate.

Breakfast is served! 🍳 Poached egg over a bed of sauteed spinach and raoster asparagus and prosciutto. #egg #easyrecipe #food #breakfast Crack a room remp egg into a strainer, place over a bowl and let the loose whites strain off. Bring water to a very low simmer. Add 1 tbsp white venegar and a tsp of salt (they help the white form). Swirl the water with a slotted spoon and genlty roll your egg in. Stir a few times to keep the swirl going. Youll see the whites start to from. Remove egg after about 2 minutes. I went 2:15. For the bed. Trim the purpleish tails off your asparagus. Slice prosciutto slice in half. Lay asparagus on the prosciutto, add fresh pepper and grated parm. Roll up tightly, transfer to a pan and roast at 400 for about 12 minutes. Quickly sautee some fresh spinach. Plate spinach first, then the asparagus rolls on top and transfer your egg to the top of the bed. I garnished with minced fresno peppers and green onion strips and a little flaky salt to finish. 🤤

Dream dish from way back. #italian #fyp @audible pat the shanks dry with a paper towel, tie them with kitchen string and salt and pepper them. Dredge the shanks in flour. Heat a dutch oven to med high, add cooking oil, i used avocado oil, then brown shanks on all sides. Remove shanks and set aside. Roughly chop and add one carrot and one celery stalk to the same pan and sautee for 5 minutes or so. Dice 3 or 4 cloves of galic and add into the mix. Sautee for only a minute. Toss in a few sprigs of thyme, a sprig of rosemary and a few bay leaves. Add 1-2 tbsp tomato paste, stir and saute a bit to open the flavor of the paste. Deglaze pot with 1 1/2 cup dry white wind and scrape the bottom of the pan with a wooden spoon to get all thise crispy bits into the mix. Add enough chicken stock to almost cover the shanks. (3 or 4 cups) Grind some black pepper in, cover and reduce to a very low simmer for 2 1/2 to 3 hours. Turning the shanks once or twice throughout. Carefully remove shanks and their string. Pour the broth and veggies through a strainer into a sauce pan and bring liquid to a simmer. Thicken with corn starch and water. For the gremolata, zest one lemon and combine with a heavy pinch of Italian parsley and a pinch of sea salt and grind with a mortar and pestle. Plate a mash potato, polenta or risotto of your choice. Place the shank on your bed of starch, spoon your reduction over the shank and garnish with the gremolata.