Free Recipe Cookbook — Macros & 1-Tap Shopping

Breaded Pork Tenderloin Sandwiches With Pickles And Onion

American · 35 min · beef · dairy-free, high-protein

Ingredients & steps ↓

1 1/2 lb, cut in 4 and pounded pork tenderloin
3/4 cup all-purpose flour
2 large eggs
2 sleeves saltine crackers, finely crushed
1 cup, for frying canola oil
4 hamburger buns
1/3 cup mayonnaise
2/3 cup dill pickle chips
1/2, sliced thin yellow onion
1 tbsp total salt, black pepper and garlic powder

Slice the tenderloin into four pieces and pound each between plastic wrap to a quarter inch, until the cutlet is far wider than any bun.
Set out seasoned flour, beaten eggs, and the crushed saltines mixed with garlic powder and pepper.
Dredge each cutlet in flour, then egg, then press hard into the crackers so the coating is thick and completely covers the meat.
Fry in 350F oil for 3 minutes per side until the crust is golden brown and the pork is firm and no longer pink at the center.
Drain on a rack and salt while hot so the seasoning sticks.
Spread the buns with mayonnaise and build with pickles and raw onion; the cutlet should hang well past the edges, which is the point.

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Breakfast Pizza With Sausage, Egg And Cheddar

American · 35 min · pork · high-protein

Ingredients & steps ↓

1 lb ball refrigerated pizza dough
12 oz bulk breakfast sausage
6 large eggs
2 1/2 cups sharp cheddar, shredded
1 1/2 cups low-moisture mozzarella, shredded
1/4 cup whole milk
2 1/2 tbsp olive oil
4, sliced scallions
2 tsp total salt, black pepper and red pepper flakes

Heat the oven to 475F and let the dough sit out 15 minutes so it stretches without springing back.
Brown the sausage over medium-high heat for 7 minutes, breaking it into crumbles, until browned with crisp edges and no pink; drain it.
Whisk two of the eggs with the milk and a pinch of salt and scramble them softly for 1 minute, pulling them off while still very wet since they will finish in the oven.
Stretch the dough onto an oiled sheet pan, brush with the remaining oil, and scatter on the cheddar, mozzarella, sausage and soft scrambled eggs.
Crack the remaining four eggs into shallow wells in the toppings, spacing them so each slice gets one.
Bake 12 to 14 minutes until the crust is browned underneath, the cheese is bubbling, and the whole eggs are set with yolks still soft.
Finish with scallions, pepper flakes and black pepper, then cut into squares.

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Briam Roasted Summer Vegetables

Greek · 75 min · vegetarian, gluten-free

Ingredients & steps ↓

2 zucchini
1 eggplant
2 russet potatoes
3 roma tomatoes
1 red onion
3 garlic cloves
6 tbsp olive oil
1 tbsp dried oregano
4 oz feta cheese
1/4 cup fresh parsley

Slice all the vegetables into thin rounds and mince the garlic.
Toss everything in a large bowl with olive oil, oregano, salt, and pepper.
Spread in a single layer in a large baking dish.
Roast at 400F for 50-55 minutes, stirring once, until edges caramelize and potatoes are tender.
Crumble feta over the top and return to the oven for 5 minutes.
Finish with parsley and serve warm.

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Brisket Chili con Carne

Bbq · 150 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

2 lb cooked smoked brisket
4 dried ancho chiles
3 dried guajillo chiles
2 chipotles in adobo
1 large yellow onion
6 cloves garlic
1 tbsp ground cumin
2 tsp Mexican oregano
3 tbsp tomato paste
4 cups beef stock
3 tbsp masa harina
1 cup lager beer
2 tsp kosher salt
2 tbsp beef tallow or neutral oil

Stem and seed the dried chiles, toast them in a dry skillet over medium heat for 45 seconds a side until they smell of raisins, then cover with 2 cups of boiling stock for 20 minutes.
Blend the soaked chiles with their soaking liquid, the chipotles and the garlic until completely smooth.
Cut the brisket into 3/4-inch cubes, keeping every piece of bark — the bark is the whole reason this tastes different from a ground-beef chili.
Render the tallow in a Dutch oven over medium-high heat and cook the diced onion 8 minutes until the edges brown, then stir in the tomato paste and cook 2 minutes until it turns brick red.
Add the chile purée, the remaining stock, the beer, cumin, oregano and salt and bring to a bare simmer.
Add the brisket, half-cover the pot and simmer at the barest bubble for 90 minutes, stirring every 20 minutes so nothing catches.
Whisk the masa harina with 1/2 cup water, stir it in and simmer uncovered 15 minutes until the chili coats a spoon; taste for salt.

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Broccoli Cheddar Soup

American · 40 min · vegetarian, low-carb

Ingredients & steps ↓

4 cups broccoli florets
1 cup carrot, shredded
1 yellow onion, diced
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups vegetable broth
2 cups sharp cheddar cheese, shredded
1 tsp salt

Melt butter in a pot and saute onion 4 minutes until soft.
Stir in flour and cook 1 minute to form a roux.
Whisk in milk and broth, then simmer until slightly thickened, 5 minutes.
Add broccoli and carrot; simmer 15 minutes until tender.
Reduce heat and stir in cheddar until melted; do not boil.
Season with salt and blend partially for a chunky-creamy texture.

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Broiled Eggplant Stacks With Mozzarella And Basil Marinara

American · 45 min · vegetarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓

2 large, cut into 1/2-inch rounds eggplant
12 oz, sliced fresh mozzarella
1 cup whole milk ricotta
3/4 cup grated parmesan
1 can (28 oz) crushed tomatoes
3/4 cup olive oil
5 cloves, minced garlic
1 cup, torn fresh basil
2 tsp dried oregano
1/2 tsp red pepper flakes
1 tbsp kosher salt
1 tsp black pepper

Salt the eggplant rounds on both sides and lay them on paper towels for 15 minutes, until beads of water sit on the surface. Pat them completely dry, which is what stops them soaking up all the oil.
Warm 2 tablespoons of the olive oil in a saucepan, cook the garlic and red pepper flakes 30 seconds, then add the crushed tomatoes and oregano. Simmer 20 minutes, until it darkens and thickens enough to hold its shape on a spoon. Stir in half the basil.
Heat the broiler. Brush the eggplant rounds with the remaining oil, spread them on sheet pans, and broil 4 minutes a side, until browned in patches and completely soft in the middle.
Stack the rounds in fours in a baking dish, spooning marinara, ricotta and parmesan between the layers and finishing each stack with mozzarella.
Broil the stacks 4 to 5 minutes, until the mozzarella is bubbling and blistered brown at the edges. Rest 5 minutes and top with the rest of the basil.

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Broiled Red Snapper with Citrus Butter

American · 22 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

4 (6 oz each) red snapper fillets, skin on
4 tbsp, softened unsalted butter
1 orange
1 lime
1 clove garlic
2 tbsp chopped cilantro
1 tbsp olive oil
1 pinch cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper

Set an oven rack about 6 inches below the element and preheat the broiler on high for a full 5 minutes.
Mash the softened butter with the zest of the orange and lime, a teaspoon of each juice, the grated garlic, the cayenne and half the cilantro, then chill it while the broiler heats.
Pat the fillets dry, rub them with the olive oil and season both sides with the salt and pepper.
Lay them skin-side down on a foil-lined sheet pan, spaced apart so they broil rather than steam.
Broil 7 to 9 minutes without turning — thin fillets do not need flipping — until the tops are lightly blistered, the flesh is opaque throughout and a thermometer reads 145°F.
Put a spoonful of the citrus butter on each hot fillet, let it melt for a minute and finish with the remaining cilantro and the juice of the lime.

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Broiled Salmon Rice Bowls With Cucumber And Avocado

American · 25 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

1 1/2 lb, skin on salmon fillets
4 cups cooked microwave white rice
1 large, sliced thin cucumber
1, sliced avocado
2 tbsp mayonnaise
2 tbsp soy sauce
1 tbsp honey
3, sliced scallions
1 tbsp vegetable oil
1, cut in wedges lime
2 tsp sriracha or hot sauce

Heat the broiler with a rack 6 inches from the element and line a sheet pan with foil. Stir the soy sauce, honey and oil together.
Lay the salmon skin-side down, brush it with the glaze, and broil 8 to 10 minutes without turning - it is done when the thickest part flakes and the surface is lacquered and lightly charred at the edges.
Warm the rice and whisk the mayonnaise with the hot sauce and a squeeze of lime into a spicy drizzle.
Break the salmon into big pieces straight off the pan and build bowls with rice, cucumber, avocado, scallions and the spicy mayonnaise.

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Broiled Sea Scallops With Lemon Butter And Rice Pilaf

American · 35 min · shrimp · high-protein

Ingredients & steps ↓

1 1/2 lb sea scallops
8 tbsp unsalted butter
1 3/4 cups panko bread crumbs
1 cup dry long-grain white rice
1/3 cup thin pasta, broken
3/4 cup chicken broth
1 small, minced yellow onion
1 1/2, zested and juiced lemon
1/2 cup grated Parmesan
2 1/2 tbsp olive oil
2 tsp total salt, pepper and paprika

Toast the broken pasta in the oil in a saucepan for 3 minutes until it turns the color of straw, then add the rice, broth and 1 1/2 cups water.
Cover and cook 18 minutes until the liquid is absorbed and the grains are separate; fluff with a fork.
Pull the small side muscle off each scallop, pat them very dry, and arrange in a buttered baking dish in a single layer.
Melt the butter with the lemon juice, zest and minced onion, then pour most of it over the scallops.
Toss the panko and Parmesan with the remaining butter and paprika and scatter over the top.
Broil 6 inches from the element for 6 to 7 minutes until the crumbs are browned and the scallops are just opaque at the center and springy, not rubbery.
Serve immediately over the pilaf with the pan butter spooned across.

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Brown Butter Yeast Rolls

American · 180 min · vegetarian

Ingredients & steps ↓

10 tbsp unsalted butter, divided
1 cup whole milk
3 tbsp honey
2 1/4 tsp (1 packet) instant yeast
1 large egg
4 cups all-purpose flour
for finishing flaky sea salt

Brown 8 tablespoons of the butter in a small saucepan over medium heat, swirling, until the milk solids turn amber and it smells like toasted hazelnuts, about 5 minutes. Pour it — toasty bits and all — over the milk in a large bowl; the cold milk brings it to a yeast-friendly warmth (about 105F; it should feel like bath water).
Whisk in the honey, egg, and yeast. Add the flour and 1 1/2 teaspoons fine salt and mix into a shaggy dough.
Knead 8 minutes by hand (or 5 in a stand mixer) until smooth and slightly tacky. Round it into a greased bowl, cover, and let rise 75 minutes, until doubled.
Punch down and divide into 12 equal pieces. Shape each into a tight ball by dragging it against the counter, and arrange in a buttered 9x13 pan, three rows of four.
Cover and let rise again 45 minutes, until puffed and touching. Heat the oven to 375F during the last 15 minutes.
Bake 17 to 18 minutes, until deep golden on top.
Brown the remaining 2 tablespoons butter, brush it over the hot rolls, and shower with flaky sea salt. Serve warm — pull-apart is the law.

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Brown Sugar Glazed Ham With Scalloped Potatoes

American · 85 min · pork · high-protein

Ingredients & steps ↓

3 lb bone-in spiral-cut ham
2/3 cup brown sugar
3 tbsp honey
2 tbsp Dijon mustard
3 lb russet potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 cups shredded sharp cheddar
3 tbsp butter
3 tbsp all-purpose flour
1 small yellow onion
to taste nutmeg, salt and pepper

Heat the oven to 350°F and butter a 9x13 baking dish.
Melt the butter in a saucepan, cook the onion 4 minutes, whisk in the flour, and cook 1 minute until it smells toasty.
Whisk in the milk and cream and simmer, stirring, until the sauce thickens enough to coat the back of a spoon, 4 minutes; season with nutmeg, salt and pepper.
Slice the potatoes 1/8 inch thick, layer them in the dish with three-quarters of the cheddar, and pour the sauce over so it settles between the layers.
Cover with foil and bake 40 minutes, then uncover, add the remaining cheese, and bake 20 minutes until a knife meets no resistance and the top is browned.
Set the ham cut side down in a roasting pan with 1/2 cup water, tent with foil, and warm in the same oven for 45 minutes.
Simmer the brown sugar, honey and mustard together for 2 minutes, then brush over the ham and roast uncovered 12 minutes until the glaze is lacquered and bubbling.
Rest the ham 10 minutes, then pull the slices apart and serve with the potatoes.

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Brown Sugar-Mustard Glazed Easter Ham

American · 185 min · pork · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

9 lb fully cooked bone-in half ham
1 cup dark brown sugar
1/3 cup Dijon mustard
2 tbsp whole-grain mustard
2 tbsp apple cider vinegar
1 tsp smoked paprika
1/2 tsp ground cloves
1 navel orange

Heat the oven to 325F. Set the ham cut-side down in a roasting pan, score the fat in a 1-inch diamond pattern about 1/4 inch deep, and pour 1 cup water into the pan.
Cover the pan tightly with foil and bake about 13-15 minutes per pound — roughly 2 hours for a 9 lb ham — until the center reads 125-130F.
While it bakes, whisk our smoked paprika-clove glaze: brown sugar, Dijon, whole-grain mustard, cider vinegar, smoked paprika, ground cloves, and the zest and juice of the orange. Simmer 3 minutes until syrupy.
Uncover the ham, raise the oven to 425F, and brush on a third of the glaze, working it into the scored diamonds.
Bake uncovered 20 minutes, brushing with glaze twice more, until lacquered and deep mahogany and the center reads 140F.
Rest the ham tented with foil 20 minutes before carving; spoon any pan glaze over the slices.

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Brown-Sugar Glazed Carrots with Thyme

American · 30 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓

2 lb carrots
4 tbsp unsalted butter
3 tbsp light brown sugar
1 tbsp apple cider vinegar
2 tsp fresh thyme leaves
1/4 tsp ground cinnamon

Peel the carrots and cut them on the bias into 1/2-inch pieces.
Melt the butter in a wide skillet over medium heat and let it keep cooking 3-4 minutes, swirling, until the milk solids turn toasty brown and it smells like hazelnuts. Brown butter is the house move here — same six ingredients, twice the flavor.
Add the carrots, brown sugar, cinnamon, 3/4 cup water, and 3/4 tsp salt. Cover and simmer 8 minutes.
Uncover and cook 6-8 minutes more, stirring often, until the water has evaporated and the carrots are tender and rolling around in a shiny glaze.
Off the heat, stir in the cider vinegar — that little edge of acid keeps the glaze from being cloying. Shower with the thyme and a few grinds of black pepper and serve.

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Budae Jjigae Army Stew

Korean · 35 min · pork · dairy-free

Ingredients & steps ↓

1/2 can spam, sliced
8 cocktail sausages
1.5 cups napa kimchi
1/2 block firm tofu, sliced
1 block instant ramen noodles
2 tbsp gochugaru chili flakes
1 tbsp gochujang
3 cloves garlic cloves, minced
4 cups anchovy-kelp stock
2 stalks green onions

Arrange spam, sausages, kimchi, and tofu in sections in a wide shallow pot.
Mix gochugaru, gochujang, and garlic and dollop into the center.
Pour in the anchovy-kelp stock and bring to a boil over high heat.
Simmer 10 minutes until the meats are heated and the broth is red and savory.
Add ramen noodles and cook 3 minutes until just tender.
Scatter green onions and serve straight from the pot.

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Buffalo Cauliflower Bowls With Ranch Slaw And Rice

American · 45 min · vegetarian

Ingredients & steps ↓

2 large heads cauliflower
1 1/2 cups all-purpose flour
2 1/2 cups panko breadcrumbs
1 cup whole milk
1/4 cup vegetable oil
2/3 cup buffalo wing sauce
3 tbsp butter
1 1/4 cups long-grain white rice
1/2 lb shredded cabbage
1/3 cup ranch dressing
2 carrot
to taste garlic powder, salt and pepper

Heat the oven to 450°F and set a sheet pan inside to preheat.
Simmer the rice in 2 cups salted water, covered, 15 minutes, then rest it off the heat 5 minutes and fluff.
Whisk the flour, milk, garlic powder, salt and pepper into a batter about as thick as heavy cream.
Cut the cauliflower into large florets, dip in the batter, let the excess drip off, and press into the panko.
Toss the coated florets with the oil, spread them on the hot pan without crowding, and roast 20 minutes, flipping once, until deep golden and crisp.
Warm the buffalo sauce with the butter until smooth, then toss the hot florets in it so the coating soaks it up without going soft.
Shred the cabbage and carrot and dress with the ranch, salt and pepper.
Build bowls with rice, slaw and buffalo cauliflower, and eat while the coating is still crackling.

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Buffalo Chicken Rice Bowls With Celery And Blue Cheese

American · 15 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

about 1 lb meat rotisserie chicken, pulled
1/2 cup buffalo wing sauce
2 tbsp butter
4 cups cooked microwave white rice
3 ribs, thinly sliced celery
2, cut into matchsticks carrots
1/2 cup blue cheese crumbles
1/3 cup blue cheese dressing
3, sliced scallions

Heat the rice pouches through, 90 seconds each, and divide among four bowls while you pull the rotisserie chicken into big shreds.
Melt the butter in a skillet over medium, pour in the buffalo sauce and whisk until it turns glossy and one shade lighter, about 1 minute.
Add the chicken and toss for 2 to 3 minutes, just until every shred is coated and steaming - it is already cooked, so you are only warming it.
Pile the chicken over the rice and finish with celery, carrots, blue cheese crumbles, a drizzle of dressing and the scallions.

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Buffalo Chicken Wraps With Blue Cheese Slaw

American · 25 min · chicken · high-protein

Ingredients & steps ↓

1 3/4 lb boneless skinless chicken breasts
1/2 cup buffalo wing sauce
4 large flour tortillas (10-inch)
4 cups coleslaw mix (cabbage and carrot)
4 oz blue cheese crumbles
1/2 cup ranch dressing
2 ribs celery, cut in thin matchsticks
1 tbsp vegetable oil
1 tsp garlic powder
1 tsp kosher salt

Slice each breast in half horizontally into thin cutlets, then season with garlic powder and salt.
Sear the cutlets in the oil over medium-high heat, 4 to 5 minutes per side, until they release from the pan easily and read 165F at the center.
Slice the chicken crosswise into strips and toss in a bowl with the buffalo sauce while it is still hot so the sauce clings.
Toss the coleslaw mix and celery with the ranch dressing and half the blue cheese; let it sit 5 minutes to soften slightly but stay crunchy.
Warm the tortillas one at a time in the empty skillet, 20 seconds a side, until pliable.
Lay the slaw down the lower third of each tortilla, top with buffalo chicken and the remaining blue cheese, fold in the sides, and roll tight.
Sear the seam side down for 1 minute to seal, then cut on a sharp diagonal.

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Buffalo Wings with Blue Cheese Dip

American · 60 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

3 lb chicken wings
3/4 cup hot sauce
6 tbsp butter
1 tbsp baking powder
3/4 cup blue cheese
1/2 cup sour cream
4 stalks celery
2 tsp kosher salt

Pat the wings very dry, toss with the baking powder and salt, and rest on a rack 20 minutes.
Bake at 425°F for 40 minutes, turning once, until the skin is blistered and crisp.
Melt the butter into the hot sauce over low heat.
Mash the blue cheese into the sour cream for the dip.
Toss the hot wings in the sauce and serve at once with celery.

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Bun Bo Hue (Spicy Lemongrass Beef Noodle Soup)

Vietnamese · 120 min · beef · dairy-free, high-protein

Ingredients & steps ↓

1.5 lb beef shank
10 oz thick round rice noodles (bun bo)
4 lemongrass stalks, bruised
1 tbsp fermented shrimp paste (mam ruoc)
2 tbsp annatto oil
3 tbsp fish sauce
2 tbsp chili-lemongrass paste
1 onion, halved
to serve lime wedges and herbs
2 cups bean sprouts

Parboil beef shank 5 minutes, drain, and rinse.
Add shank, lemongrass, and onion to a pot with 3 quarts water and simmer gently for at least 1.5 hours, up to 2, until the shank is tender enough to slice.
Dissolve shrimp paste in a ladle of broth, strain, and stir back in with fish sauce and annatto oil.
Stir in chili-lemongrass paste to taste and keep the broth at a gentle simmer.
Cook the thick rice noodles in boiling water 6-8 minutes, drain, and divide among bowls.
Slice the beef and lay over the noodles, then ladle hot broth on top.
Serve with bean sprouts, herbs, and lime.

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Bun Cha (Grilled Pork Meatball Vermicelli)

Vietnamese · 40 min · pork · dairy-free, high-protein

Ingredients & steps ↓

1 lb ground pork
8 oz rice vermicelli noodles
2 shallots, minced
3 cloves garlic, minced
3 tbsp fish sauce
3 tbsp sugar
2 tbsp lime juice
1 cup pickled carrot and daikon
2 cups lettuce and fresh herbs
1 bird's eye chili, minced

Mix ground pork with half the shallots and garlic, 1 tbsp fish sauce, and 1 tbsp sugar; form into small patties.
Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
Whisk remaining fish sauce, sugar, lime juice, garlic, chili, and 1/2 cup warm water into a dipping sauce.
Grill or pan-sear the pork patties over medium-high heat 3-4 minutes per side until charred and cooked through.
Add grilled pork and pickled vegetables to the dipping sauce bowl.
Serve noodles, herbs, and lettuce alongside for dipping into the sauce.

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Bun Chay (Vegan Tofu and Herb Vermicelli Bowl)

Vietnamese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz firm tofu, cubed
8 oz rice vermicelli noodles
2 tbsp lemongrass, minced
3 tbsp vegan fish sauce or soy sauce
2 tbsp lime juice
2 tbsp sugar
1 cucumber, julienned
1 carrot, julienned
1 cup bean sprouts
1 cup fresh mint and cilantro
1/4 cup roasted peanuts, crushed

Press tofu 10 minutes, cube, and toss with lemongrass and 1 tbsp vegan fish sauce.
Pan-fry the tofu in a little oil over medium-high 8-10 minutes until golden on all sides.
Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
Whisk remaining vegan fish sauce, lime juice, sugar, and 1/2 cup water into a dressing.
Divide noodles among bowls with cucumber, carrot, bean sprouts, and herbs.
Top with the crisp tofu and peanuts, then pour the dressing over.

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Bun Ga Nuong (Grilled Lemongrass Chicken Vermicelli Bowl)

Vietnamese · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

1 lb boneless chicken thighs
8 oz rice vermicelli noodles
2 tbsp lemongrass, minced
2 tbsp fish sauce
1 tbsp honey
3 cloves garlic, minced
1 cucumber, julienned
1 cup bean sprouts
1 cup fresh herbs (mint, cilantro)
1/2 cup nuoc cham dipping sauce

Marinate chicken thighs with lemongrass, garlic, fish sauce, and honey for 15 minutes.
Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
Grill or pan-sear chicken over medium-high 5-6 minutes per side to 165F, then slice.
Divide noodles among bowls and add cucumber, bean sprouts, and herbs.
Top with sliced grilled chicken.
Pour nuoc cham over the bowl before eating.

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Bun Thit Nuong (Grilled Lemongrass Pork Vermicelli Bowl)

Vietnamese · 45 min · pork · dairy-free, high-protein

Ingredients & steps ↓

1 lb pork shoulder, thinly sliced
8 oz rice vermicelli noodles
2 tbsp lemongrass, minced
3 tbsp fish sauce
2 tbsp sugar
3 cloves garlic, minced
1 cucumber, julienned
1 cup pickled carrot and daikon
1/4 cup roasted peanuts, crushed
1 cup fresh mint and cilantro
1/2 cup nuoc cham dipping sauce

Marinate sliced pork with lemongrass, garlic, fish sauce, and sugar for 20 minutes.
Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
Grill or sear the marinated pork over high heat 2-3 minutes per side until caramelized.
Divide noodles among bowls and top with cucumber, herbs, and pickled vegetables.
Lay the grilled pork over the noodles and scatter crushed peanuts on top.
Serve with nuoc cham to pour over just before eating.

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Burnt Ends with Bourbon Glaze

Bbq · 420 min · beef · gluten-free, low-carb, high-protein

Ingredients & steps ↓

3 lb beef brisket point
1/3 cup brown sugar
3/4 cup barbecue sauce
2 tbsp bourbon
2 tbsp coarse black pepper
2 tbsp kosher salt
3 tbsp butter

Season the brisket point heavily with salt and pepper.
Smoke at 250°F until the internal temperature reaches 190°F, about 5 hours.
Cut into 1-inch cubes and toss with the brown sugar, sauce, bourbon and butter.
Return to a pan in the smoker for 90 minutes until the edges caramelise.
Stir once halfway so every cube takes on glaze.

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Buta no Kakuni Braised Pork Belly

Japanese · 90 min · pork · dairy-free, low-carb

Ingredients & steps ↓

2 lb pork belly
0.5 cup soy sauce
0.25 cup mirin
0.5 cup sake
3 tbsp sugar
2 thumbs fresh ginger
4 scallions
3 cups dashi stock

Cut pork belly into 1 1/2 inch blocks and sear on all sides in a heavy pot until browned.
Cover with water, add scallion tops and sliced ginger, and simmer 45 minutes to render fat; drain and rinse the pork.
Return pork to the clean pot with dashi, soy sauce, mirin, sake and sugar.
Simmer gently, partly covered, 25-30 minutes until the pork is very tender and the liquid reduces to a glaze.
Cool in the braising liquid, then chill so surface fat can be lifted off.
Portion pork with its sauce for the week; reheat over rice with a soft egg.

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Butter Chicken (Murgh Makhani)

Indian · 55 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

1 1/4 lb boneless chicken thighs
1/2 cup plain whole-milk yogurt
1 can (14 oz) canned crushed tomatoes
1/3 cup heavy cream
3 tbsp unsalted butter
2 tsp garam masala
1 tbsp kashmiri chili powder
2 tbsp ginger-garlic paste
1 tbsp dried fenugreek leaves (kasuri methi)

Marinate cubed chicken with yogurt, 1 tbsp ginger-garlic paste, half the chili powder and 1 tsp garam masala; rest 20 minutes.
Sear chicken in a hot pan over medium-high 6-8 minutes until browned but not fully cooked; set aside.
Melt butter over medium heat, add remaining ginger-garlic paste and chili powder, cook 1 minute, then add crushed tomatoes and simmer 12 minutes until thickened and glossy.
Blend the sauce smooth, return to pan, stir in cream, remaining garam masala and crushed kasuri methi.
Add chicken and any juices; simmer gently 8-10 minutes until chicken is cooked through (165F). Season with salt.

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Butter-Basted Halibut With Creamed Spinach And Almonds

American · 30 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 lb, four 8-oz pieces halibut fillets
6 tbsp unsalted butter
3/4 cup heavy cream
2 oz cream cheese
1/3 cup grated parmesan
12 oz baby spinach
1/2 cup sliced almonds
1, halved lemon
3 cloves, minced garlic
2 tsp kosher salt
1/2 tsp black pepper

Toast the almonds dry in a small skillet over medium heat for 3 minutes, shaking often, until they smell nutty and turn light gold. Tip them onto a plate.
Melt 2 tablespoons butter in a saucepan, soften the garlic 30 seconds, then add the cream and cream cheese and whisk smooth. Add the spinach in handfuls until it wilts, stir in the parmesan and a pinch of salt, and hold it over low heat.
Pat the halibut completely dry and salt it. Heat the remaining 4 tablespoons butter in a wide skillet over medium-high until it foams and the foam subsides. Lay the fillets in presentation-side down and cook 4 minutes without touching them, until the edges turn opaque and the fish lifts freely.
Flip the fish, tilt the pan, and spoon the browning butter over the top continuously for 2 to 3 minutes until a skewer slides through with no resistance.
Spoon the creamed spinach onto plates, set the halibut on top, squeeze over the lemon and scatter the toasted almonds.

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Butter-Basted Porterhouse Steak With Creamed Kale And Crisp Bacon

American · 45 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

3 lb, two large steaks porterhouse steaks
6 slices, chopped thick-cut bacon
1 1/2 lb, stemmed and chopped curly kale
1 cup heavy cream
8 tbsp unsalted butter
1/2 cup grated parmesan
6 cloves, smashed garlic
3 sprigs fresh rosemary
1 tbsp kosher salt
2 tsp coarse black pepper

Salt the steaks on all sides and leave them uncovered on a rack for 30 minutes so the surface dries out.
Render the bacon in a skillet over medium heat until crisp, 9 minutes, then lift it out. Add the kale to the bacon fat with a splash of water and cook 5 minutes until it collapses, pour in the cream and simmer 4 minutes until thick, then stir in the parmesan and season.
Heat a heavy skillet until it smokes. Sear the steaks 4 minutes a side, then reduce the heat to medium, add 6 tablespoons butter, the garlic and rosemary, tilt the pan and spoon the foaming butter over the meat continuously for 3 to 4 minutes, until the thickest part reads 130F.
Rest the steaks on a board for 10 minutes with the last 2 tablespoons of butter melting on top.
Cut the strip and tenderloin off the bone, slice both against the grain, and serve over the creamed kale with the bacon crumbled across the top.

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Buttered Shrimp Roll on a Split-Top Bun

American · 25 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 1/2 lb shrimp, peeled and deveined
5 tbsp unsalted butter
4 split-top hot dog buns
1 lemon
1 stalk celery
2 tbsp chopped chives
2 tbsp mayonnaise
1 tsp Old Bay seasoning
1/2 tsp black pepper
4 leaves bibb lettuce

Bring a wide pan of well-salted water to a bare simmer, slide in the shrimp and poach 2 to 3 minutes, until they are pink, opaque through and just curled.
Drain and drop them into ice water for 2 minutes so they stop cooking, then pat dry and cut into bite-sized pieces.
Melt 3 tablespoons of the butter with the Old Bay, the juice of half the lemon and the black pepper, and let it cool for a minute.
Toss the shrimp with the warm butter, the finely diced celery, the chives and the mayonnaise, which is there only to hold it together.
Butter the flat sides of the buns with the remaining butter and griddle them over medium heat for about 2 minutes a side, until golden and crisp.
Line each bun with a lettuce leaf, pile in the shrimp and serve with the rest of the lemon.

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Buttermilk Angel Biscuits

American · 85 min · vegetarian

Ingredients & steps ↓

4 cups all-purpose flour
2 1/4 tsp (1 packet) instant yeast
3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
10 tbsp, divided unsalted butter
1 1/2 cups buttermilk

Whisk the flour, yeast, sugar, baking powder, baking soda, and 1 1/2 tsp kosher salt in a large bowl.
Cut 8 tbsp of cold butter into thin slices and work it into the flour with your fingertips until the pieces are pea-sized with some larger flakes.
Stir in the buttermilk until a shaggy dough forms, then turn it onto a floured counter and pat into a rectangle. Fold it in thirds like a letter, pat out, and repeat twice more — those folds build the flaky layers.
Pat the dough 3/4 inch thick and cut 12 biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting. Nestle them close together on a parchment-lined sheet pan.
Cover loosely and let rise 45 minutes in a warm spot until noticeably puffy — that's the yeast earning the 'angel' in the name.
Bake at 425F for 13-15 minutes until tall and golden, then brush the hot tops with the remaining 2 tbsp butter, melted.

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Buttermilk Biscuit Sandwiches With Fried Egg, Bacon And Cheddar

American · 35 min · pork · high-protein

Ingredients & steps ↓

two 8-count tubes refrigerated buttermilk biscuit dough
8 large eggs
10 slices thick-cut bacon
8 slices sharp cheddar
4 tbsp unsalted butter
2 tsp total salt, black pepper and hot sauce

Bake the biscuits at 400F for 14 minutes until they are risen tall and deep golden on the tops and bottoms.
Meanwhile bake the bacon on a foil-lined pan for 15 minutes until the strips are rigid and the fat has rendered out clear.
Melt the butter in a skillet over medium heat and fry the eggs four at a time for 3 minutes until the whites are fully opaque and set but the yolks are still soft.
Lay a slice of cheddar on each egg while it is still in the pan and cover for 30 seconds so the cheese melts over it.
Split the hot biscuits and butter the cut faces.
Build each sandwich with a cheesy egg, folded bacon, salt, pepper and a shake of hot sauce, then press the top on gently.

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Buttermilk Chicken And Drop Dumplings

American · 45 min · chicken · high-protein

Ingredients & steps ↓

1.25 lb boneless skinless chicken thighs
1.5 cups all-purpose flour
3/4 cup buttermilk
4 tbsp salted butter
6 cups chicken broth
1/4 cup heavy cream
1 medium yellow onion, diced
2 medium carrots, sliced
2 ribs celery, sliced
3/4 cup frozen peas
2 tsp baking powder
1 tsp dried thyme
1.5 tsp each kosher salt and black pepper

Melt 2 tablespoons of the butter in a wide Dutch oven over medium heat and cook the onion, carrot, and celery 6 minutes until the onion is soft and translucent.
Add the broth, thyme, salt, and pepper and bring to a steady simmer, then slide in the whole chicken thighs and cook 15 minutes until an instant-read thermometer shows 175F at the thickest part.
Lift the thighs out, shred them with two forks, and return the meat to the pot along with the cream and peas.
While the chicken poaches, whisk the flour, baking powder, and a half teaspoon of salt, then melt the remaining butter and stir it into the buttermilk.
Pour the wet into the dry and stir just until a shaggy, sticky dough forms with no dry flour left; do not work it smooth or the dumplings turn tough.
Drop the dough onto the simmering broth in eight rough spoonfuls, leaving space between them.
Cover and simmer gently 12 to 14 minutes without lifting the lid, until the dumplings have puffed and a toothpick pushed into the center comes out clean.
Season the broth to taste and serve in shallow bowls with a dumpling or two in each.

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Buttermilk Chicken Biscuit with Pepper Jelly

American · 50 min · chicken · high-protein

Ingredients & steps ↓

1 1/2 lb boneless chicken thighs
1 1/2 cups buttermilk
1 tbsp hot sauce
1 1/2 cups all-purpose flour
1/4 cup cornstarch
2 tsp paprika
1 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper
4 cups peanut or canola oil
1/2 cup red pepper jelly
4 large buttermilk biscuits
2 tbsp unsalted butter
1/2 cup dill pickle chips

Cut the thighs into 4 even pieces each and soak them in the buttermilk, hot sauce and 1 tsp of the salt for at least 15 minutes, or overnight in the fridge.
Whisk the flour, cornstarch, paprika, garlic powder, remaining salt and black pepper in a wide dish.
Pour 1 1/2 inches of oil into a Dutch oven and bring it to 350F on a thermometer; without one the coating either burns or goes greasy.
Lift each piece straight from the buttermilk into the flour and press the coating on firmly. Let the dredged pieces sit 5 minutes so the crust glues itself in place.
Fry 4 pieces at a time for 6 to 8 minutes, turning once, until deep gold and an instant-read thermometer in the thickest piece reads 165F. Let the oil come back to 350F between batches.
Drain on a wire rack, never on paper, and salt straight out of the fryer.
Warm and split the biscuits, butter them, and build with pepper jelly, pickles and the chicken.

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Buttermilk Chicken Cutlet Sandwiches With Honey Mustard

American · 35 min · chicken · high-protein

Ingredients & steps ↓

1 1/2 lb boneless skinless chicken breasts
1 cup buttermilk
3/4 cup all-purpose flour
1 cup panko breadcrumbs
2/3 cup canola oil for frying
4 large potato hamburger rolls
3 tbsp honey
3 tbsp yellow mustard
3 tbsp mayonnaise
1/2 cup dill pickle chips
4 romaine leaves
3 oz coleslaw mix
1 tsp each, 1/4 tsp salt, black pepper, garlic powder, cayenne

Halve the breasts horizontally into four cutlets and pound to a even half-inch so they fry through at the same rate.
Soak the cutlets in the buttermilk with half the salt and the cayenne for at least 15 minutes, until the surface looks tacky.
Mix the flour, panko, garlic powder, remaining salt, and pepper, then press each drained cutlet into it firmly on both sides.
Heat the oil to 350F and fry two cutlets at a time, 3 to 4 minutes per side, until the crust is mahogany and the center reads 165F.
Rest on a wire rack so steam escapes and the coating stays crackly.
Whisk the honey, mustard, and mayonnaise into a smooth sauce.
Toast the rolls, spread the honey mustard on both halves, and stack cutlet, pickles, lettuce, and a pinch of the slaw.

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Buttermilk Fried Chicken

American · 45 min · chicken · low-carb, high-protein

Ingredients & steps ↓

3 lb bone-in chicken pieces
2 cups buttermilk
2 cups all-purpose flour
1 tbsp paprika
1 tbsp garlic powder
2 tsp salt
1 tsp black pepper
6 cups vegetable oil for frying

Soak chicken in buttermilk with 1 tsp salt for at least 15 minutes.
Whisk flour with paprika, garlic powder, remaining salt, and pepper.
Dredge each piece heavily in seasoned flour, pressing to coat.
Heat oil to 350F in a deep pot.
Fry in batches 12 to 15 minutes, turning, until 165F internal and deep golden.
Drain on a rack and rest 5 minutes before serving.

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Buttermilk Mashed Potatoes for a Crowd

American · 50 min · vegetarian, gluten-free

Ingredients & steps ↓

5 lb Yukon Gold potatoes
1 cup (2 sticks) unsalted butter
6 garlic cloves, smashed
1 1/2 cups buttermilk
1/4 cup fresh chives, thinly sliced
1/2 tsp white pepper

Peel the potatoes and cut into even 2-inch chunks. Start them in a big pot of cold, well-salted water, bring to a boil, and cook 18 to 20 minutes, until a fork slides through with no resistance.
While they boil, melt the butter with the smashed garlic in a small saucepan over low heat and let it steep 8 minutes without browning — golden garlic butter. Fish out and discard the garlic (or mash a clove back in if your table loves it).
Warm the buttermilk in the same pan just until it loses its chill — do not let it boil or it will split.
Drain the potatoes, return them to the hot pot, and shake over low heat 1 minute to steam off surface water — the secret to mash that isn't gluey.
Rice or mash the potatoes, then fold in the garlic butter first, followed by the warm buttermilk in two additions.
Season with the white pepper and salt to taste, and finish with the chives. Hold warm, covered, over the lowest heat with a splash more buttermilk if needed.

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Buttermilk Waffles with Blueberry Compote

American · 35 min · vegetarian

Ingredients & steps ↓

2 cups all-purpose flour
2 cups buttermilk
2 large eggs
6 tbsp unsalted butter, melted
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3 tbsp granulated sugar
12 oz frozen blueberries
1 lemon
1 tsp cornstarch

Heat the waffle iron on its medium-high setting and heat the oven to 200F with a rack set inside.
Simmer the blueberries with 2 tbsp of the sugar and 1 tbsp lemon juice in a small saucepan over medium 8 minutes, until the berries burst and the liquid turns syrupy.
Stir the cornstarch into 1 tbsp cold water, add it to the pan and simmer 1 minute until glossy. Keep warm off the heat.
Whisk the flour, baking powder, baking soda, salt and remaining 1 tbsp sugar. In a second bowl whisk the buttermilk, eggs and melted butter.
Pour the wet into the dry and stir just until no dry flour remains; lumps are correct. Rest the batter 5 minutes so the flour hydrates and the leavening starts.
Cook about 1/2 cup batter per waffle for 4 to 5 minutes, until the steam slows to a trickle and the waffle lifts away from the iron without sticking.
Hold finished waffles in a single layer on the oven rack, never stacked, and serve with the warm compote.

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Butternut Squash and Sage Lasagna

Italian · 140 min · vegetarian

Ingredients & steps ↓

3 lb (1 large) butternut squash
1 lb no-boil lasagna noodles
15 oz whole-milk ricotta
3 cups mozzarella, shredded
1 cup parmesan, grated
6 tbsp unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 bunch fresh sage
4 garlic cloves
1/4 tsp ground nutmeg
1/2 tsp crushed red pepper flakes
1 large egg

Heat the oven to 425F. Peel, seed, and cube the butternut squash, toss with oil and salt, and roast 35 to 40 minutes until browned at the edges. Mash coarsely with the red pepper flakes and a pinch of salt. Drop the oven to 375F.
While the squash roasts, brown the butter in a saucepan over medium with half the sage leaves — cook until the milk solids turn hazelnut and the leaves crisp, then lift the crispy leaves out and set aside for the top.
Add the minced garlic to the brown butter for 30 seconds, whisk in the flour for 1 minute, then whisk in the milk gradually. Simmer, whisking, until the sauce coats a spoon. Season with the nutmeg, 1 teaspoon salt, and the remaining sage leaves, chopped fine.
Stir the ricotta with the egg and half the parmesan.
Assemble in a 9x13: a ladle of sage bechamel, a layer of noodles, half the squash mash, half the ricotta in dollops, a cup of mozzarella. Repeat, then finish with noodles, the remaining bechamel, remaining mozzarella, and remaining parmesan.
Cover with foil and bake 30 minutes, then uncover and bake 15 more until bubbling at the edges and browned on top.
Rest 15 minutes — a lasagna cut too soon is soup — then crumble the reserved crispy sage over the top and serve.

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Buttery Egg And Scallion Fried Rice With Peas

American · 18 min · vegetarian, high-protein

Ingredients & steps ↓

14 large eggs
5 cups cooked white rice, chilled
3 tbsp butter
2 tbsp vegetable oil
2 cups frozen peas
1, finely diced carrot
6, sliced, whites and greens kept apart scallions
3 tbsp soy sauce
1/2 tsp black pepper

Beat the eggs with a pinch of salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium and softly scramble them in 2 minutes, pulling them out while still glossy and slightly underdone.
Add the remaining oil and the carrot and scallion whites to the same pan over medium-high and stir for 2 minutes, until the carrot loses its raw crunch.
Add the chilled rice and press it flat, letting it sit undisturbed for 2 minutes at a time so the grains toast and pop rather than steam - about 5 minutes total.
Fold in the peas, butter and soy sauce, then return the eggs and break them into curds with the spatula. Finish with the scallion greens and plenty of black pepper.

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Buñuelos with Cinnamon-Piloncillo Syrup

Mexican · 120 min · vegetarian

Ingredients & steps ↓

3 cups all-purpose flour
1 tsp baking powder
2 large eggs
3 tbsp unsalted butter, melted
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1 tbsp ground cinnamon (canela)
2 star anise
1 (8 oz) cone piloncillo (or 1 cup packed dark brown sugar)
1 orange
2 qt vegetable oil, for frying

Make the dough: whisk the flour, baking powder, and 1/2 teaspoon salt, then work in the eggs, melted butter, and warm milk until a soft dough forms. Knead 5 minutes until smooth and stretchy.
Divide into 24 balls, cover with a towel, and rest 30 minutes — rested dough rolls paper-thin without fighting back, and thin is what makes a buñuelo shatter.
Meanwhile, simmer the syrup: chop the piloncillo into a saucepan with 1 1/2 cups water, the star anise, 2 teaspoons of the cinnamon, and 3 wide strips of orange peel. Simmer 15 minutes until lightly syrupy; squeeze in the orange's juice, then keep warm.
Stir the remaining cinnamon into the granulated sugar for the house canela sugar.
Heat the oil to 350F in a heavy, wide pot filled no more than half full, thermometer clipped to the side; set a rack over a sheet pan.
Roll each ball into a near-translucent 8-inch round — over a floured overturned bowl, stretching gently, if that's easier (that's the grandmother method for a reason).
Fry one at a time, 45 to 60 seconds per side, pressing gently with a spider until blistered, golden, and crisp. Let the oil recover to 350F between rounds — rolling the next round while one fries keeps the hour of frying moving.
Dust the hot buñuelos generously with canela sugar and serve stacked high, with the warm cinnamon-piloncillo syrup for drizzling and dunking.

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Ca Kho To (Caramel Braised Catfish in Clay Pot)

Vietnamese · 55 min · fish · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1.5 lb catfish steaks
3 tbsp sugar
3 tbsp fish sauce
2 shallots, sliced
3 cloves garlic, minced
1 cup coconut water
2 scallions, sliced
1 tsp black pepper

Melt sugar in a clay pot or heavy pan over medium heat until amber, about 4 minutes.
Add shallots and garlic, stir 30 seconds, then arrange the catfish steaks in a single layer.
Add fish sauce, coconut water, and black pepper and bring to a gentle simmer.
Braise uncovered 25-30 minutes, spooning sauce over the fish, until the liquid is syrupy.
Scatter scallions over the top and simmer 2 more minutes.
Cool and portion; the sauce clings to the fish as it sets.

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Cajun Blackened Catfish

Cajun · 30 min · fish · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

4 catfish fillets
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp kosher salt
3 tbsp unsalted butter
1 lemon

Combine smoked paprika, garlic powder, onion powder, thyme, cayenne, and salt into a blackening spice.
Pat the catfish dry and coat both sides heavily with the spice blend.
Melt the butter and brush it generously over both sides of the fillets, then press in the spice blend. Heat a dry cast-iron skillet over high until nearly smoking (open a window — real blackening smokes).
Cook the fillets until a dark crust forms and the fish flakes at 145°F, about 3 to 4 minutes per side.
Serve with lemon wedges.

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Cajun Breakfast Scramble

Cajun · 18 min · pork · gluten-free, keto, low-carb

Ingredients & steps ↓

8 eggs
6 oz andouille sausage
0.5 green bell pepper
0.5 yellow onion
0.5 cup sharp cheddar cheese
1 tbsp butter
2 green onions
0.5 tsp cajun seasoning

Brown diced andouille in a skillet 4 minutes, then add diced bell pepper and onion and cook 3 minutes.
Whisk the eggs with cajun seasoning.
Add butter to the skillet, pour in the eggs, and stir gently over medium-low heat.
Just before the eggs set, fold in cheddar.
Top with sliced green onions and serve.

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Cajun Butter Deep-Fried Turkey

Cajun · 870 min · turkey · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

12 lb whole turkey, fully thawed
1/2 cup unsalted butter
1/2 cup chicken broth
1/4 cup plus 2 tbsp cajun seasoning
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp hot sauce
1 tbsp Worcestershire sauce
3 gallons (approximately) peanut oil

SAFETY FIRST — read before you shop: this recipe is outdoor-only, on flat level ground, well away from the house, garage, deck, overhangs, and anything flammable. Keep a grease-rated (Class B or K) fire extinguisher within reach, wear long sleeves, heat-proof gloves, and eye protection, keep kids and pets far back, and never leave the pot unattended. Never fry a frozen or wet turkey — ice meeting hot oil causes a violent boil-over.
The day before: confirm the turkey is COMPLETELY thawed with no ice in the cavity. Remove giblets, neck, and any plastic trussing or pop-up timer, and pat very dry inside and out.
Do the oil displacement test now, with water: set the turkey in the empty fry pot, cover with water until it sits 1 to 2 inches above the bird, then remove the turkey and mark the waterline — that mark is your maximum oil fill line. Dry the pot and the bird completely afterward; any water left behind will spatter violently in hot oil.
Make the cajun butter injection: melt the butter with the chicken broth, hot sauce, Worcestershire, and 2 tablespoons of the cajun seasoning. Load an injector and inject deeply into both breasts, thighs, and drumsticks in several spots each, working the needle from few entry holes.
Rub the outside with the remaining 1/4 cup cajun seasoning mixed with the garlic powder and onion powder. Refrigerate uncovered 12 hours — this dries the skin, which is both a crispness move and a safety move.
Fry day: fill the pot with peanut oil only to your marked line and heat to 350F, monitored with a clip-on fry thermometer. While it heats, pat the bird dry one final time and secure it on the fryer hook or basket, legs down.
TURN THE BURNER OFF before the bird goes in. Lower the turkey into the oil slowly — over 60 to 90 seconds — pausing if the oil bubbles hard. Once it settles, relight the burner and bring the oil back to 325-350F.
Fry about 3 1/2 minutes per pound — roughly 42 minutes for a 12-pounder — holding the oil between 325F and 350F the whole time.
Kill the burner, lift the bird slowly, and check the temperature: 165F in the thickest part of the thigh. If it is shy, lower it back in (burner off, then relight) and check again in 5-minute intervals.
Drain over the pot, then rest on a rack 30 minutes before carving. Let the oil cool completely — hours — before you even think about moving the pot.

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Cajun Catfish Grits Bowl

Cajun · 20 min · fish · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

2 catfish fillets
1 cup old-fashioned grits (not instant)
2 tbsp butter
0.5 cup sharp cheddar cheese
1 tbsp cajun seasoning
2 green onions
0.5 lemon

Bring 4 cups water to a boil, whisk in grits, and simmer 12 minutes, stirring often, until thick and creamy.
Stir cheddar and 1 tbsp butter into the grits.
Coat the catfish in cajun seasoning.
Sear the fillets in the remaining butter 3 minutes per side until they flake.
Flake fish over the grits and finish with green onions and a squeeze of lemon.

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Cajun Chicken and Sausage Pasta

Cajun · 35 min · chicken · high-protein

Ingredients & steps ↓

1 lb boneless chicken breast
8 oz smoked sausage
12 oz penne pasta
1 cup heavy cream
0.75 cup parmesan cheese
1 green bell pepper
2 roma tomatoes
2 tbsp cajun seasoning
3 garlic cloves

Cook penne in salted water until al dente, then drain and reserve 1/2 cup pasta water.
Season diced chicken with cajun seasoning and saute with sliced sausage 8 minutes until browned.
Add sliced bell pepper, garlic, and diced tomatoes; cook 4 minutes.
Pour in cream, bring to a gentle simmer, and stir in parmesan until smooth.
Toss the pasta into the sauce, loosening with pasta water as needed, and serve.

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Cajun Fried Catfish

Cajun · 30 min · fish · pescatarian, high-protein

Ingredients & steps ↓

4 catfish fillets
1.5 cups cornmeal
0.5 cup all-purpose flour
1 cup buttermilk
2 tbsp cajun seasoning
4 cups vegetable oil
1 lemon

Soak the catfish in buttermilk 10 minutes.
Combine cornmeal, flour, and cajun seasoning in a shallow dish.
Heat oil to 350F in a heavy pot.
Dredge fillets in the cornmeal mix and fry 5-6 minutes until golden and crisp.
Drain on a rack and serve with lemon wedges.

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Cajun Muffuletta Sandwich

Cajun · 50 min · pork · high-protein

Ingredients & steps ↓

1 loaf round muffuletta bread
6 oz sliced Genoa salami
4 oz sliced mortadella
6 oz sliced provolone cheese
1.5 cups olive salad mix
4 oz sliced capicola ham
2 tbsp olive oil
1 garlic clove

Split the round loaf horizontally and pull out a little of the soft interior.
Stir the minced garlic and olive oil into the olive salad, then spread it generously over both cut sides.
Layer salami, mortadella, capicola, and provolone on the bottom half.
Cap with the top, press firmly, and wrap tightly in plastic.
Let it rest at least 30 minutes so the juices soak in, then cut into wedges.

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