"The Heart Attack" Image pictured uses turkey bacon, rather than pig bacon (prepared for someone with specific meal needs) Supplies: Chicken breasts Shreaded cheese medley (I recommend "Mexican") Garlic, Pepper, Salt Bacon (thick-cut preferred) Toothpicks Coconut oil (to grease pan, use personal preference) Baking pan/dish/wtfever Steps: 1. Preheat oven to 350 degrees fahrenheit (idk wtf that is for other countries) --- grease cooking pan --- 2. Slice chicken breasts into 2" wide (or less) strips 3. Rub breasts with garlic, pepper, and salt -- to taste -- thoroughly 4. Roll strip around in pile of shreaded cheese 5. Wrap strip in bacon, using a minimum of two strips of bacon per chicken strip; secure with toothpick 6. Add your meat lump into the greased pan --- repeat steps 2-6 until pleased with portion size --- 7. Insert into oven; bake for 45 minutes Notes: - Season to taste - Drain fat/grease when cooking time done
Milk Steak and Jelly Beans Ingredients Milk Steak: 1 medium 8.8oz. (.25Kg) flat iron steak (top blade shoulder steak) 2 cup milk (preferably whole, called "4%") 1/4 cup honey 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla extract Garnish: 1/2 cup Jelly Belly® jelly beans 1. Add the milk, honey, cinnamon, nutmeg, and vanilla to a medium sized saucepan. 2. Heat up the mixture, stirring until the honey has completely dissolved. 3. Bring the mixture to the boil. 4. Carefully place the steak in the boiling milk mixture. 5. Bring the liquid back to the boil and reduce the heat so that the milk is simmering. 6. Cook this medium-sized steak for five minutes on one side, stirring the top occasionally to stop a skin forming on the milk. 7. Turn the steak over and cook for a further five minutes on the other side. 8. Check how well cooked your steak is. If you're after authenticity, the steak should be cooked "over hard" and so should not be pink at all. 9. Allow the steak to rest for a few minutes 10. Garnish with jelly beans. Tips For a healthier option, try using skim or low fat milk. For larger steaks, use a larger pan and proportionally more ingredients. For ordinary methods and typical market grades of meat, a marinade is required to achieve tenderness on par with more expensive cuts such as ribeye or strip steak. This unusual cooking method may not need it. Tastes vary, though; marinate the meat, if desired. For the more discerning gourmet, try fancy flavours of 'Jelly Belly' jelly beans to really take it to the next level.
One Keto English Muffin Recipe.... Ingrediants. 1 egg, beaten 1 tbsp butter, divided 1 tbsp coconut flour 1 tbsp almond milk (could use water or HWC, too) 1/8 tsp salt 1/4 tsp apple cider vinegar 1/8 tsp baking soda or 1/2 tsp baking powder Directions.... 1) Melt 1/2 tbsp butter in microwave safe mug/ramekin 2) Mix ACV with baking soda in a separate little bowl. Smile, because bubbles! Skip this if you're using baking powder. 3) Add egg, almond milk, salt, and (if using) baking powder to melted butter. Mix well. 4) Add coconut flour and (if using) ACV/baking soda mixture to the rest of the ingredients. Mix until well combined and there are no lumps. 5) Microwave for 90 seconds on high. 6) Remove mug and let cool for a few minutes. Gently remove muffin by running a butter knife around the edges if need be. 7) Cut muffin in half. Melt remaining butter in a small sauté pan over medium heat and place muffin halves in the pan. Brown both sides of the muffin. Then make your sandwich.... That sandwich will give you a heart attack.... its not mine, but yeah.
Franks Rum Ham Ingredients 1 10-pound canned ham 1 hunting knife 3 1-liter bottles of rum 1 handgun 1 box handgun ammo 1 bunch of italian parsley Frank advises to get some cheap rum for this recipe, as for it’s going to be cooked into the ham and you shouldn’t be able to taste it afterward, otherwise “you did the rumming wrong”. He also advises that by saving money buying the cheap rum you can buy some condoms with it. He recommends getting an Irish ham because “those crafty micks brine that pink gold to perfection”. And as for the gun, Frank prefers a Smith & Wesson Model 19 snub-nose. Directions for making a Rum Ham De-can ham (for instructions, see back of can). Using the hunting knife, carve a hole in the top of the ham wide enough to hold the mouth of a rum bottle. Open first rum bottle and upend it into your ham hole. If you made your hole deep enough, it should stand up there on it’s own. Load gun. Open second rum bottle and upend it into your ham hole (the one in your face this time). As the liquid flows into your mouth, swallow at regular intervals. Repeat step five until bottle is empty. Open third bottle of rum and repeat step six. Remove safety from handgun. Wait for ham pirates. Shoot ham pirates. Reload gun. Repeat steps eight through eleven until rum has been fully absorbed into ham, usually about twelve hours. Garnish with parsley and serve.
Steak And Potatoes On A Skewers barbeque, delish, kabob, main course 454 gr 1 lb sirloin steak; cut into 1 inch lenght 30 mL 2 tbsp rosemary; divided 60 mL 4 tbsp olive oil; divided 454 gr 1 lb baby yukon gold potatoes 30 mL 2 tbsp dijon mustard steak sauce; for serving optional Your favorite dinner, perfectly transformed for hot summer nights! Total Time: 0:20 Prep: 0:10 Cook: 0:10 Level: Easy Serves: 6 * Preheat grill to medium-high. * Soak skewers for 20 minutes. * Toss steak with 2 tbsp. olive oil and 1 tbsp. rosemary. * Season with salt and pepper to taste. * Let marinate while you prepare the potatoes. * Place potatoes in a large microwave-safe bowl. * Cover and microwave on until just tender, about 6-8 minutes. * Set aside until cool enough to handle. * Toss with 2 tbsp. olive oil, 1 tbsp. rosemary and mustard. * Season with salt and pepper to taste. * Thread steak and potatoes onto skewers. * Grill, turning occasionally, until steak is medium, 8 minutes. * Serve with steak sauce, if desired. Notes: http://www.delish.com
Pickleback Chicken Wings appetizers, delish, side dishes, wings 1.36 kg 3 lbs chicken wings 250 mL 1 cup pickle juice 30 mL 2 tbsp bourbon 30 mL 2 tbsp honey 15 mL 1 tbsp brown sugar 3 mL ½ tsp onion powder 3 mL ½ tsp paprika 2 mL ¼ tsp cayenne pepper kosher salt ground pepper; fresh ground 30 mL 2 tbsp dill; chopped 250 mL 1 cup picke; sliced 250 mL 1 cup ranch dressing This just might be the best way to use pickle juice. * In a large bowl, combine wings and pickle juice. * Cover bowl and refrigerate for at least 1 hour and up to 4 hours. Drain wings and pat dry. * Preheat oven to 425°F and line a large rimmed baking sheet with a metal rack. * In a small bowl, whisk together bourbon, honey, brown sugar, onion powder, paprika, and cayenne. * Toss the wings in the bourbon-honey mixture then transfer to the prepared baking sheet. * Season wings with salt and pepper. Bake until crispy, about 50 minutes. * Transfer baked wings to a serving plate and sprinkle dill on top. * Serve with sliced pickles and ranch. Total Time: 2:05 Prep: 0:15 Level: Easy Serves: 6-8 Notes: http://www.delish.com
Pan-Seared Scallops with House Wine Sauce chef michael smith's kitchen , fish | seafood, scallops, side dishes 454 gr 1 lb sea scallops; large 250 mL 1 cup all purpose flour salt and pepper; to taste 15 mL 1 tbsp cooking oil 30 mL 2 tbsp butter 4 clove garlic; thinly sliced 2 green onion; thinly sliced 250 mL 1 cup dry wine; your fav 5 mL 1 tsp dijon mustard 125 mL ½ cup whipping cream * Preheat your largest, heaviest frying pan over medium-high heat for a few minutes. * Meanwhile, toss the scallops in the flour and season them to your taste with salt and pepper. * Splash the oil into the hot pan, gently swirling until the oil is shimmering hot but not smoking. * Add the butter to the side of the pan where the oil gathers and pools. * When the butter has melted, swirl the pan for a moment or two until the butter just begins to brown and sizzle. * When the butter is golden brown and fragrant, quickly add the scallops one at a time, in a single layer with a bit of space in between. * Watch and listen to the still-browning butter. Adjust the heat so it’s high enough to maintain a sizzling sear but not so high that the butter begins to burn. * Continue searing the scallops, turning them once, until they’re evenly browned on both sides, 5 to 7 minutes. * Transfer the caramelized scallops to a platter and cover loosely with foil to keep warm. * Toss the garlic and the white part of the green onions into the pan and sauté them briefly until they’re soft and aromatic, 2 minutes or so. Pour in the wine and simmer until half of it has evaporated. Whisk in the mustard, then stir in the cream and reduce until the sauce smoothes and thickens, another minutes or two. Remove from the heat and stir in the green onion tops. * Pour the sauce over the scallops. * Serve and share! © Chef Michael Smith, Chef Michael Smith’s Kitchen, 2011* Notes: http://chefmichaelsmith.com Yield: 4 Servings
