Cookbook

Chicken Tinga Tostadas

Mexican · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1.25 lb boneless skinless chicken breasts
• 4 roma tomatoes
• 3 chipotle peppers in adobo
• 1 white onion
• 3 garlic cloves
• 8 tostada shells
• 1 cup canned refried pinto beans
• 1/3 cup Mexican crema
• 1/2 cup crumbled queso fresco
• 2 cups shredded romaine lettuce

1. Simmer the chicken breasts in salted water for 15 minutes, then shred and reserve some cooking liquid.
2. Blend tomatoes, chipotles, half the onion, and garlic until smooth.
3. Slice the remaining onion and cook in 1 tbsp oil for 4 minutes until soft.
4. Add the blended sauce and cook for 6 minutes until deepened in color.
5. Fold in the shredded chicken with a splash of the cooking liquid and simmer 3 minutes to coat.
6. Spread beans on each tostada, pile on the tinga, and top with lettuce, crema, and queso fresco.

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Chicken Tortilla Soup With Avocado And Crisp Tortilla Strips

American · 35 min · chicken · high-protein

Ingredients & steps ↓

• 14 oz rotisserie chicken meat, shredded
• 4 cups chicken broth
• 14.5 oz can diced tomatoes with green chiles
• 15 oz can black beans, rinsed
• 1 1/2 cups frozen corn
• 1 large, diced yellow onion
• 5, cut in strips corn tortillas
• 3 tbsp canola oil
• 1 large, diced avocado
• 1 cup pepper Jack, shredded
• 1, in wedges lime
• 1 tbsp total cumin, chili powder and salt

1. Fry the tortilla strips in the oil over medium-high heat for 3 minutes, turning, until stiff and golden, then drain and salt them.
2. Cook the onion in the same pot for 4 minutes until softened, then stir in the cumin and chili powder for 30 seconds until fragrant.
3. Add the broth, tomatoes and beans and simmer 10 minutes until the soup tastes rounded rather than sharp.
4. Stir in the chicken and corn and heat 3 minutes until steaming.
5. Ladle into bowls and top with avocado, cheese and a nest of the fried strips.
6. Serve with lime wedges so each bowl gets squeezed right before eating.

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Chicken and Andouille Gumbo

Cajun · 120 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 12 oz andouille sausage
• 0.75 cup all-purpose flour
• 0.75 cup vegetable oil
• 1 large yellow onion
• 1 green bell pepper
• 3 celery stalks
• 8 cups chicken stock
• 2 tbsp cajun seasoning
• 2 cups long-grain white rice

1. Whisk oil and flour in a heavy pot over medium heat. Stir constantly 30-40 minutes until the roux is dark chocolate brown; do not let it burn.
2. Add diced onion, bell pepper, and celery to the roux and cook 6-8 minutes until softened.
3. Slowly whisk in the chicken stock, then add cajun seasoning and sliced andouille. Bring to a simmer.
4. Add the chicken thighs and simmer uncovered 45 minutes, skimming fat off the top.
5. Remove chicken, shred, and return to the pot. Simmer 10 more minutes and adjust seasoning.
6. Meanwhile cook rice in 4 cups water 18 minutes until tender.
7. Serve gumbo ladled over a scoop of white rice.

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Chicken and Sausage Jambalaya Big Batch

Cajun · 75 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2 lb boneless chicken thighs
• 1 lb andouille sausage
• 4 cups long-grain white rice
• 2 yellow onion
• 2 green bell pepper
• 4 celery stalks
• 6 cups chicken stock
• 28 oz can diced tomatoes
• 3 tbsp cajun seasoning
• 6 green onions

1. Brown the sliced andouille and diced chicken thighs in a large pot 10 minutes; set aside.
2. Saute diced onion, bell pepper, and celery in the rendered fat 8 minutes.
3. Stir in rice and cajun seasoning and toast 3 minutes.
4. Add tomatoes, stock, and the reserved meats; bring to a boil.
5. Cover and simmer on low 25 minutes without stirring until rice is tender.
6. Rest 10 minutes, fold in green onions, and portion for the week.

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Chicken and Veggie Rice Bowl

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

Ingredients & steps ↓

• 2 Boneless skinless chicken breasts
• 1 cup Brown rice
• 2 cups sliced Bell peppers (red, yellow, green)
• 1 cup sliced Zucchini
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 2 Garlic cloves
• to taste Salt and pepper

1. Cook the brown rice according to package instructions, set aside.
2. While rice cooks, dice the chicken breasts into bite-sized pieces.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 8-10 minutes. Remove and set aside.
4. In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, about 30 seconds.
5. Add sliced bell peppers and zucchini to the skillet. Cook until vegetables are tender, about 5-7 minutes.
6. Return cooked chicken to the skillet, add soy sauce, and stir to combine. Cook for another 2-3 minutes to meld flavors.
7. Serve the chicken and vegetable mixture over the cooked brown rice.

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Chicken and Waffles

American · 50 min · chicken · high-protein

Ingredients & steps ↓

• 6 boneless, skinless chicken thighs
• 2 cups buttermilk
• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 2 tsp paprika
• 1 tsp garlic powder
• 2 eggs
• 3 cups vegetable oil
• 1/2 cup maple syrup
• 4 tbsp butter

1. Soak the thighs in 1 cup of the buttermilk for 20 minutes.
2. Dredge in 1.5 cups of the flour seasoned with the paprika, garlic powder, and a generous pinch each of salt and pepper, then rest 10 minutes.
3. Fry at 325°F for 6 minutes per side until golden and the thickest piece reads 165°F on an instant-read thermometer.
4. Whisk the remaining flour, baking powder, eggs, remaining buttermilk and melted butter into a batter.
5. Cook in a hot waffle iron until crisp.
6. Serve the chicken on the waffles with warm maple syrup.

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Chickpea Salad Sandwiches With Celery And Dill

American · 15 min · beans · vegetarian

Ingredients & steps ↓

• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 3 ribs celery
• 1/4 small red onion
• 3 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 8 slices sandwich bread
• 3 oz, sliced sharp cheddar
• 4 large romaine leaves
• 1 large tomato
• 1 tsp each kosher salt and black pepper

1. Dry the chickpeas well on a towel, then mash about two-thirds of them with a fork until they hold together like chunky paste and the rest stay whole.
2. Fold in the mayonnaise, yogurt, mustard, and lemon juice until every chickpea is coated and the mix mounds on a spoon.
3. Stir in the finely diced celery, minced red onion, dill, salt, and pepper; taste and add lemon until it tastes bright, not flat.
4. Toast the bread until it is firm and lightly golden so it will not go soggy under the filling.
5. Lay cheddar on four slices, mound the chickpea salad over it, and add lettuce and sliced tomato.
6. Close the sandwiches, press gently, and cut on the diagonal.

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Chickpea Shakshuka

Mediterranean · 35 min · beans · vegetarian

Ingredients & steps ↓

• 3 tbsp olive oil
• 1 yellow onion, sliced
• 1 bell pepper, sliced
• 4 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained
• 5 eggs
• 3 oz feta, crumbled
• 1/3 cup fresh parsley
• 1 loaf crusty bread
• 1 tsp kosher salt

1. Heat oil in a 12-inch skillet over medium. Cook onion + bell pepper 8 min until soft.
2. Add garlic, cumin, paprika; stir 30 sec. Add tomatoes + chickpeas + salt; simmer 10 min to thicken.
3. Make 5 wells in the sauce; crack an egg into each. Cover, reduce heat to low, cook 5–7 min until whites are set but yolks still runny.
4. Off heat. Scatter feta + parsley. Serve with bread for scooping.

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Chilaquiles Rojos

Mexican · 20 min · vegetarian

Ingredients & steps ↓

• 6 cups corn tortilla chips
• 3 guajillo chiles
• 4 roma tomatoes
• 1/2 white onion
• 2 garlic cloves
• 2 large eggs
• 1/4 cup Mexican crema
• 1/3 cup crumbled queso fresco
• 2 tbsp vegetable oil

1. Toast guajillo chiles in a dry pan for 30 seconds, then soak in hot water for 5 minutes.
2. Blend the drained chiles with tomatoes, onion, garlic, and 1/2 cup water until smooth.
3. Fry the salsa in oil over medium heat for 6 minutes until slightly thickened; season with salt.
4. Fold the tortilla chips into the simmering salsa and toss for 1 to 2 minutes so they soften but stay intact.
5. Fry or scramble the eggs to your liking in a separate pan.
6. Plate the chilaquiles, top with the eggs, and finish with crema, queso fresco, and sliced onion.

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Chilaquiles Verdes with Fried Eggs

Mexican · 30 min

Ingredients & steps ↓

• 1.25 lb tomatillos, husked
• 2 serrano chiles
• 1 white onion
• 3 garlic cloves
• 1/2 bunch cilantro
• 10 oz thick corn tortilla chips
• 4 eggs
• 4 oz queso fresco, crumbled
• 1/3 cup Mexican crema
• 3 tbsp neutral oil
• 1/2 cup chicken stock

1. Boil the tomatillos and serranos in salted water 8 minutes until they turn from bright to olive green and are soft. Drain and blend with half the onion, the garlic, most of the cilantro and 1 tsp salt.
2. Fry the puree in the oil in a wide skillet over medium-high 6 minutes, stirring, until it darkens a shade and thickens. Loosen with the stock to a sauce that just coats a spoon.
3. Fry the eggs in a separate pan in a little oil over medium heat, 3 minutes for set whites and a runny yolk, or 4 to 5 minutes for firm.
4. Bring the salsa to a simmer, add the chips, and fold for no more than 60 to 90 seconds — the point is chips coated and only half-softened, so serve them the moment they are, not a minute later.
5. Slide onto plates, top each with an egg, and finish with crema, queso fresco, thin rings of the remaining onion and the rest of the cilantro.

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Chile Relleno Casserole with Monterey Jack

Tex-mex · 70 min · vegetarian, low-carb, high-protein

Ingredients & steps ↓

• 8 large poblano peppers
• 12 oz shredded Monterey Jack
• 4 oz queso fresco, crumbled
• 6 eggs
• 1 cup whole milk
• 1/3 cup all-purpose flour
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 8 oz canned tomato sauce
• 1/2 white onion
• 1/4 bunch cilantro

1. Broil the poblanos on a sheet pan 6 inches from the element, turning every 4 minutes, about 12 minutes total, until blackened in patches all over. Seal them in a bowl under a plate for 10 minutes, then rub off the skins and pull out the seed cores. Do not rinse them — water takes the smoke with it.
2. Heat the oven to 375F and butter a 9x13 dish. Lay half the peppers flat across the base, cover with the Monterey Jack and the finely diced onion, then lay the remaining peppers on top.
3. Whisk the eggs with the milk, flour, cumin, paprika and 1 tsp salt until smooth and pour it evenly over the peppers.
4. Spoon the tomato sauce over in stripes and scatter the queso fresco on top.
5. Bake 40 to 45 minutes until puffed, set in the center when the dish is nudged, and browned at the edges.
6. Rest 10 minutes, scatter with chopped cilantro, and cut into squares.

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Chiles Rellenos

Mexican · 55 min · vegetarian

Ingredients & steps ↓

• 6 poblano peppers
• 2.5 cups shredded Oaxaca cheese
• 4 large eggs
• 1/2 cup all-purpose flour
• 5 roma tomatoes
• 1/2 white onion
• 2 garlic cloves
• 2 cups vegetable oil for frying

1. Char the poblanos over an open flame until blackened, then steam in a covered bowl for 10 minutes and peel.
2. Cut a slit in each pepper, remove seeds, and stuff with Oaxaca cheese.
3. Blend tomatoes, onion, and garlic and simmer into a tomato caldillo for 10 minutes; season with salt.
4. Separate the eggs and beat the whites to stiff peaks, then fold in the yolks.
5. Dust each stuffed pepper in flour, coat in the egg batter, and fry in 375 F oil for 3 minutes until golden, turning once.
6. Serve the fried chiles in the warm tomato caldillo.

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Chili Cheese Dogs With Crispy Tater Tots

American · 35 min · beef · high-protein

Ingredients & steps ↓

• 8 beef hot dogs
• 8 hot dog buns
• 3/4 lb ground beef, 85/15
• 3/4 cup canned crushed tomatoes
• 1 3/4 cups shredded sharp cheddar
• 1 lb frozen tater tots
• 1 small yellow onion
• 2 tbsp total chili powder, cumin, salt

1. Heat the oven to 450°F and spread the tots in a single layer on a sheet pan with space between them.
2. Bake 22 to 25 minutes, shaking the pan once, until the tots are deep golden and rattle when the pan is moved.
3. Brown the ground beef with half the onion in a saucepan over medium-high heat until no pink remains, 6 minutes.
4. Stir in the chili powder and cumin and cook 1 minute, then add the tomatoes and 1/2 cup water.
5. Simmer 12 minutes until the chili is thick enough to sit on a spoon without running.
6. Score the hot dogs shallowly on a diagonal and cook in a dry skillet until they plump and char in the scores, 5 minutes.
7. Toast the buns cut side down in the same skillet, then fill with the hot dogs, chili, cheddar and the remaining raw onion.
8. Serve immediately with the hot tots on the side.

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Chili Mac Skillet With Sharp Cheddar

American · 40 min · beef · high-protein

Ingredients & steps ↓

• 1.25 lb ground beef, 85/15
• 8 oz elbow macaroni
• 6 oz shredded sharp cheddar cheese
• 14.5 oz can canned diced tomatoes
• 2 tbsp tomato paste
• 15 oz can canned kidney beans, drained and rinsed
• 1 medium yellow onion, diced
• 2 cups beef broth
• 2 tbsp olive oil
• 2 tbsp chili powder
• 2 tsp ground cumin
• 3 cloves garlic, minced
• 1.5 tsp each kosher salt and black pepper

1. Heat the oil in a large deep skillet over medium-high and brown the beef 6 to 7 minutes, breaking it into small crumbles and leaving it alone long enough to catch color on the pan.
2. Add the onion and garlic and cook 3 minutes until the onion is translucent and the garlic smells sweet rather than sharp.
3. Push everything to one side, drop the tomato paste onto the bare pan with the chili powder and cumin, and toast 60 seconds until the paste darkens to brick red.
4. Stir in the diced tomatoes, beans, broth, salt, and pepper and bring to a hard simmer.
5. Add the dry macaroni, stir so it is submerged, then cover and cook 10 to 12 minutes, stirring twice, until the pasta is tender and most of the liquid has been absorbed.
6. Taste and adjust the salt and chili powder; the sauce should cling to the noodles, not pool around them.
7. Kill the heat, scatter the cheddar over the top, and cover 3 minutes until it has melted into glossy sheets.
8. Serve straight from the skillet.

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Chinese Cabbage and Mushroom Breakfast Stir-Fry

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 4 cups, chopped Chinese cabbage
• 1 cup, sliced Shiitake mushrooms
• 4 large Eggs
• 3, minced Garlic cloves
• 1 inch, minced Ginger root
• 2 tbsp Coconut aminos
• 1 tbsp Sesame oil
• 2, sliced Green onions
• to taste Salt
• to taste Black pepper

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger; sauté for 1 minute until fragrant.
3. Add sliced shiitake mushrooms; cook for 3-4 minutes until tender.
4. Stir in chopped Chinese cabbage; cook for 4-5 minutes until wilted and slightly browned.
5. Push vegetables to the side of the skillet; crack eggs into the empty side and scramble until just set.
6. Mix eggs into the vegetables, then add coconut aminos, salt, and pepper; cook for another 2 minutes.
7. Remove from heat and garnish with sliced green onions.
8. Serve hot, directly from the skillet.

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Chinese Chicken Lettuce Wraps

Chinese · 35 min · chicken · dairy-free, low-carb

Ingredients & steps ↓

• 1 lb ground chicken
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 3 cloves garlic cloves
• 3 stalks green onions
• 1 medium carrot
• 8 leaves iceberg lettuce heads
• 1 tsp sesame oil
• 1 tbsp cooking oil
• to taste salt

1. Wash and prepare all vegetables: chop green onions, grate or finely dice carrot, and set aside.
2. Heat cooking oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 5-7 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Stir in soy sauce, hoisin sauce, rice vinegar, sesame oil, and salt. Cook for another 3-4 minutes until flavors meld.
5. Remove from heat and stir in chopped green onions and grated carrot.
6. Spoon the chicken mixture onto individual lettuce leaves, wrapping them like tacos.
7. Serve immediately, garnished with extra green onions if desired.

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Chinese Chicken and Vegetable Rice Bowl

Chinese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 2 Boneless, skinless chicken breasts
• 1.5 cups Brown rice
• 2 Bell peppers (mixed colors)
• 2 Carrots
• 1 cup Snow peas
• 3 tbsp Soy sauce
• 3 Garlic cloves
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 2 Green onions

1. Cook the brown rice according to package instructions and set aside.
2. While rice cooks, dice the chicken breasts into bite-sized pieces.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 7-8 minutes.
4. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Then, add sliced bell peppers, carrots, and snow peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
5. Pour soy sauce and sesame oil over the chicken and vegetables. Stir well to combine and cook for another 2 minutes.
6. Serve the stir-fry over the cooked brown rice. Garnish with chopped green onions.

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Chinese Egg Drop Noodle Soup

Chinese · 35 min · dairy-free

Ingredients & steps ↓

• 8 oz Egg noodles
• 4 cups Chicken broth
• 2 large Eggs
• 3 stalks Scallions
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• to taste Salt
• to taste White pepper

1. Bring the chicken broth to a boil in a large pot over medium-high heat.
2. Add the egg noodles to the boiling broth and cook according to package instructions, about 8 minutes.
3. In a small bowl, beat the eggs with a pinch of salt and white pepper.
4. Mix cornstarch with 2 tablespoons of water to create a slurry.
5. Reduce the heat to low. Slowly pour the beaten eggs into the hot broth in a thin stream, stirring gently to create egg ribbons.
6. Add soy sauce, sesame oil, and the cornstarch slurry to the soup, stirring to thicken slightly.
7. Chop scallions and sprinkle over the soup just before serving.
8. Taste and adjust seasoning if needed. Serve hot.

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Chinese Egg Drop Soup with Spinach and Mushrooms

Chinese · 25 min · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 4 large Eggs
• 2 cups Fresh spinach
• 1 cup Mushrooms (shiitake or button)
• 4 cups Chicken broth (unsalted)
• 1 inch piece Ginger (fresh)
• 2 cloves Garlic
• 1 teaspoon Sesame oil
• 2 stalks Green onions
• to taste Salt
• to taste Pepper

1. Prepare the ingredients: wash spinach and mushrooms; thinly slice mushrooms and chop green onions; grate ginger and mince garlic.
2. In a pot, bring chicken broth to a gentle simmer over medium heat.
3. Add ginger and garlic to the broth; cook for 2-3 minutes until fragrant.
4. Add sliced mushrooms to the broth and cook for 3-4 minutes until tender.
5. Stir in the spinach and cook for another 1-2 minutes until wilted.
6. In a small bowl, beat the eggs lightly. Slowly drizzle the eggs into the simmering soup while gently stirring to create egg ribbons.
7. Add sesame oil, salt, and pepper to taste. Remove from heat.
8. Garnish with chopped green onions before serving.

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Chinese Eggplant and Ground Chicken Stir-Fry (Paleo)

Chinese · 25 min · chicken · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 3 medium Chinese eggplant
• 1 pound Ground chicken
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 stalks Green onions
• 2 tbsp Coconut aminos (gluten-free soy sauce substitute)
• 1 tbsp Sesame oil
• 1/2 tsp Red chili flakes (optional)

1. Wash and cut the Chinese eggplants into bite-sized pieces. Mince garlic and ginger. Slice green onions.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add ground chicken to the skillet, breaking it apart with a spatula. Cook until browned, about 5 minutes.
4. Add minced garlic and ginger to the skillet; cook for 1 minute until fragrant.
5. Stir in eggplant pieces and cook for another 5-7 minutes until tender and slightly caramelized.
6. Add coconut aminos, red chili flakes (if using), and stir well to combine. Cook for 2-3 more minutes.
7. Garnish with sliced green onions and serve hot.

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Chinese Lemon Chicken Wraps

Chinese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 2 boneless skinless chicken breasts
• 4 large flour tortillas
• 4 fresh lettuce leaves
• 1/4 cup lemon juice
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 garlic cloves
• 1 tbsp olive oil
• 1 tbsp cornstarch

1. Slice the chicken breasts into thin strips. Mince the garlic cloves.
2. In a bowl, combine lemon juice, honey, soy sauce, minced garlic, and cornstarch to make the marinade.
3. Toss the chicken strips in the marinade and let sit for 10 minutes.
4. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 7-8 minutes.
5. While chicken cooks, prepare the lemon glaze by simmering the remaining marinade until slightly thickened, about 2-3 minutes.
6. Warm the tortillas in a dry skillet or microwave for a few seconds.
7. Assemble wraps by placing lettuce leaves on each tortilla, topping with cooked chicken, then drizzle with lemon glaze.
8. Roll up the wraps, cut in half if desired, and serve immediately.

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Chinese Scallion Beef Wraps

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

Ingredients & steps ↓

• 1 lb thinly sliced beef (sirloin or flank)
• 4 large flour tortillas or Chinese scallion pancakes
• 1 cup scallions, sliced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp sesame seeds
• 1 cup cucumber, julienned

1. 1. In a bowl, mix soy sauce, hoisin sauce, minced garlic, and a tablespoon of vegetable oil. Marinate the sliced beef in this mixture for 10 minutes.
2. 2. Heat a skillet over medium-high heat with a tablespoon of vegetable oil. Add marinated beef and cook until browned, about 5-7 minutes. Remove from heat.
3. 3. Warm the tortillas or scallion pancakes in a dry skillet or microwave for 1 minute until soft.
4. 4. Spread a tablespoon of hoisin sauce on each tortilla, then evenly distribute cooked beef, sliced scallions, and julienned cucumber on top.
5. 5. Sprinkle with sesame seeds, then roll up the wraps tightly.
6. 6. Serve immediately with extra hoisin sauce and cucumber on the side.

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Chinese Scallion Chicken Wraps

Chinese · 35 min · chicken · low-carb

Ingredients & steps ↓

• 2 breasts (about 1 lb) Boneless, skinless chicken breasts
• 4 large Green onions (scallions)
• 3 tbsp Hoisin sauce
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 3 cloves Garlic
• 8 leaves Fresh lettuce leaves (romaine or butter lettuce)
• 1 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper

1. Thinly slice the chicken breasts into strips. Mince the garlic and chop the green onions into small pieces, separating the white and green parts.
2. In a bowl, combine soy sauce, hoisin sauce, sesame oil, minced garlic, and a pinch of salt and pepper. Add chicken strips and marinate for 10 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and white parts of green onions; cook until chicken is golden and cooked through, about 8-10 minutes.
4. Add the green parts of the green onions to the skillet and cook for another 2 minutes. Remove from heat.
5. Lay out the lettuce leaves on a plate. Spoon the cooked chicken mixture onto each leaf.
6. Wrap the lettuce leaves around the filling to make handheld wraps.
7. Serve immediately with extra hoisin sauce on the side if desired.

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Chinese Scallion and Egg Fried Rice Bowl

Chinese · 30 min · vegetarian, dairy-free

Ingredients & steps ↓

• 4 cups Cooked jasmine rice
• 3 Large eggs
• 4 stalks Scallions
• 3 tbsp Soy sauce
• 2 tbsp Vegetable oil
• to taste Salt
• to taste Pepper

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add chopped scallions (white and green parts separated), cook for 1-2 minutes until fragrant.
3. Push scallions to the side and crack in the eggs, scrambling them gently until just set.
4. Add the cooked rice to the skillet, breaking up clumps. Stir well to combine with eggs and scallions.
5. Pour soy sauce evenly over the rice mixture, stirring continuously to coat evenly.
6. Cook for another 3-4 minutes, allowing flavors to meld and rice to heat through.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot in bowls, garnished with additional scallions if desired.

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Chinese Scallion and Egg Stir-Fry (Paleo)

Chinese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 6 large Eggs
• 4 stalks Scallions
• 2 cloves Garlic
• 1-inch piece Ginger
• 2 tbsp Coconut aminos (or coconut sap syrup as a paleo alternative)
• 1 tsp Sesame oil (paleo-approved if available)
• to taste Salt
• to taste Black pepper

1. Wash and chop the scallions into thin slices, separating the green and white parts.
2. Crack the eggs into a bowl, whisk well, and set aside.
3. Mince the garlic and grate the ginger finely.
4. Heat a tablespoon of coconut oil or olive oil in a wok or large skillet over medium-high heat.
5. Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
6. Pour in the beaten eggs, let them set slightly, then scramble gently until just cooked through.
7. Add the scallions (white parts first), stir-fry for 1-2 minutes, then add the green parts and cook for another minute.
8. Finish with coconut aminos, sesame oil, salt, and pepper to taste. Serve hot.

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Chinese Scallion and Tofu Lettuce Wraps

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

• 14 oz Firm tofu
• 4 large Green onions
• 3 Garlic cloves
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• ½ tsp Black pepper
• 16 leaves Iceberg lettuce leaves
• 1 tbsp Vegetable oil

1. Drain and press the tofu to remove excess moisture, then dice into small cubes.
2. Finely chop 3 green onions, separating the green and white parts.
3. Mince garlic cloves.
4. Heat vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown, about 5-7 minutes.
5. Add minced garlic and white parts of green onions to the skillet; cook for 1-2 minutes until fragrant.
6. Stir in soy sauce, sesame oil, and black pepper; cook for another 3-4 minutes to combine flavors.
7. Remove from heat and stir in chopped green onion greens.
8. Serve the tofu mixture by spooning into lettuce leaves, wrapping them up like tacos.

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Chinese Spiced Egg and Vegetable Breakfast Bowl

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 1 medium Red bell pepper
• 2 medium Zucchini
• 4 stalks Green onions
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tbsp Coconut aminos
• 1 tsp Sesame oil
• to taste Sea salt
• to taste Black pepper
• 2 tbsp Fresh cilantro (optional)

1. Chop the red bell pepper, zucchini, and green onions into small, bite-sized pieces.
2. In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger; sauté until fragrant, about 1 minute.
3. Add the chopped bell pepper and zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender.
4. In a bowl, beat the eggs with a pinch of sea salt and black pepper.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs gently until just set, then mix with the vegetables.
6. Add coconut aminos and adjust seasoning if needed. Cook for another 2 minutes to meld flavors.
7. Serve hot in bowls, garnished with chopped green onions and cilantro if desired.

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Chinese Spiced Sweet Potato Hash

Chinese · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

• 2 large Sweet potatoes
• 1 large Red bell pepper
• 3 stalks Green onions
• 1 inch piece Ginger
• 3 cloves Garlic
• 4 large Eggs
• 2 tbsp Coconut oil
• 1 tsp Five-spice powder
• to taste Salt
• to taste Black pepper

1. Peel and dice the sweet potatoes into small cubes.
2. Chop the red bell pepper, green onions, ginger, and garlic finely.
3. Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
4. Add the sweet potatoes to the skillet, cook for 8-10 minutes, stirring occasionally until they start to soften.
5. Add the ginger, garlic, and red bell pepper to the skillet; cook for another 5 minutes.
6. Sprinkle the five-spice powder, salt, and pepper over the mixture; stir well.
7. Push the hash to one side of the skillet, crack the eggs into the empty side, scramble lightly and cook until just set.
8. Mix everything together, garnish with chopped green onions, and serve hot.

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Chinese Spinach and Egg Stir-Fry

Chinese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 4 cups fresh spinach
• 4 large eggs
• 3 cloves garlic
• 2 tbsp sesame oil
• to taste sea salt

1. Wash and roughly chop the spinach.
2. Beat the eggs in a bowl and set aside.
3. Heat sesame oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the beaten eggs, scramble gently, and cook until just set.
6. Add the spinach to the skillet and stir-fry until wilted, about 2-3 minutes.
7. Season with sea salt to taste and serve hot.

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Chinese Steamed Egg Custard

Chinese · 18 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 3 eggs
• 1 cup warm water
• 1 tsp light soy sauce
• 1/2 tsp toasted sesame oil
• 1, thinly sliced scallion
• 1/4 tsp salt

1. Beat the eggs with salt, then whisk in warm water in a 1.5-to-1 water-to-egg ratio until fully combined.
2. Strain the mixture through a fine sieve into a shallow heatproof bowl to remove bubbles.
3. Cover the bowl with foil and set in a steamer over gently simmering water.
4. Steam over low heat for 12 minutes until just set with a silky, custard-like surface.
5. Drizzle with soy sauce and sesame oil and scatter scallion on top.

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Chinese-Style Egg and Vegetable Stir-Fry

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 4 Large eggs
• 2 cups sliced Bell peppers (red and yellow)
• 2 cups Broccoli florets
• 3 stalks Green onions
• 3 Garlic cloves
• 1 inch piece Ginger root
• 2 tbsp Coconut oil
• 2 tbsp Tamari or coconut aminos (gluten-free soy sauce alternative)
• to taste Sea salt
• to taste Black pepper

1. Wash and prepare all vegetables: slice bell peppers, chop broccoli into bite-sized pieces, and finely chop green onions, garlic, and ginger.
2. In a bowl, beat the eggs with a pinch of sea salt and pepper. Set aside.
3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
4. Add garlic and ginger; sauté for about 30 seconds until fragrant.
5. Add bell peppers and broccoli; stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
6. Push vegetables to one side of the skillet. Pour beaten eggs into the cleared side and scramble gently.
7. Once eggs are nearly cooked, mix everything together. Add tamari or coconut aminos, and stir well to combine.
8. Finish by garnishing with chopped green onions. Serve hot.

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Chipotle Chicken Thigh Burrito Bowls

American · 30 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1 3/4 lb boneless skinless chicken thighs
• 1 1/4 cups dry long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 3 oz shredded sharp cheddar
• 1/2 cup sour cream
• 1 medium avocado, diced
• 1 cup jarred salsa
• 2 lime
• 1/2 cup cilantro, chopped
• 2 tsp chipotle chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt

1. Rinse the rice until the water runs clear, then simmer it covered in 2 1/4 cups salted water for 16 minutes and let it steam off the heat for 5. Fluff and fold in the juice of one lime and half the cilantro.
2. Pat the thighs dry and toss them with chipotle powder, cumin, and salt.
3. Sear the thighs in a dry nonstick or cast-iron skillet over medium-high, 6 minutes per side, until the surface is mahogany and the thickest part reads 175F.
4. Rest the chicken 5 minutes on the board, then chop into rough half-inch pieces so the juices stay in the meat.
5. Warm the black beans in the same skillet for 2 minutes, scraping up the browned bits with a splash of water.
6. Divide the lime rice among four bowls and top each with beans, chopped chicken, salsa, cheddar, sour cream, avocado, and the rest of the cilantro.
7. For packed lunches, build the bowls without avocado and add it the morning you eat it.

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Chipotle Shrimp Taco Bowl

Tex-mex · 25 min · shrimp · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1.25 lb Large shrimp, peeled and deveined
• 3 cups Cooked cilantro-lime rice
• 1 can (15 oz), rinsed Canned black beans
• 2 cups, shredded Green cabbage
• 1, sliced Avocado
• 2 Lime
• 1.5 tsp Chipotle chili powder
• 2 tbsp Olive oil

1. Pat the shrimp dry and toss with chipotle chili powder, salt, and 1 tbsp oil.
2. Heat remaining oil in a skillet over medium-high and cook the shrimp until pink and opaque, about 2 minutes per side.
3. Warm the black beans in a small saucepan.
4. Toss the shredded cabbage with the juice of 1 lime and a pinch of salt.
5. Divide the rice among bowls and top with shrimp, black beans, cabbage slaw, and avocado.
6. Squeeze the remaining lime over each bowl.

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Chipotle-Honey Rubbed Smoked Turkey

Bbq · 1050 min · turkey · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 12 lb whole turkey, thawed
• 2 tbsp chipotle chile powder
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 3 tbsp dark brown sugar
• 1/3 cup honey
• 6 tbsp unsalted butter
• 1 tbsp apple cider vinegar

1. The night before: remove giblets and neck, pat the turkey completely dry inside and out, and set it on a rack over a sheet pan.
2. Stir together the house chipotle rub: chipotle chile powder, smoked paprika, garlic powder, onion powder, dark brown sugar, and 2 tablespoons kosher salt. Reserve 1 teaspoon for the glaze, then massage the rest all over the bird and under the breast skin.
3. Refrigerate uncovered 12 hours — the salt dry-brines the meat while the skin dries out for better color in the smoker.
4. Next day, run the smoker at a steady 275F with cherry or hickory. Set the turkey breast-up on the grate.
5. Smoke about 22 minutes per pound — roughly 4 1/2 hours for a 12-pounder — until an instant-read thermometer reads 165F in the thickest part of the thigh, not touching bone.
6. During the last 45 minutes, melt the butter with the honey, apple cider vinegar, and the reserved teaspoon of rub, and brush the bird all over every 15 minutes so the glaze lacquers without scorching.
7. Pull at 165F in the thigh, tent loosely with foil, and rest 30 minutes before carving so the juices settle.

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Chopped Cobb Salad Plates With Grilled Chicken

American · 35 min · chicken · high-protein

Ingredients & steps ↓

• 1 1/4 lb boneless skinless chicken breasts
• 1 lb romaine hearts
• 8 slices bacon
• 4 large eggs
• 1 1/2 avocado
• 4 oz crumbled blue cheese
• 2 cups cherry tomatoes
• 1 lb baby red potatoes
• 1/2 cup ranch dressing
• 2 tbsp olive oil
• 1/2 small red onion
• 1 tsp each salt, black pepper, garlic powder

1. Cover the eggs with cold water, bring to a boil, then kill the heat and let them sit 10 minutes; cool in ice water and peel.
2. Boil the halved potatoes in salted water 12 to 14 minutes, until a paring knife meets no resistance, then drain and cool.
3. Cook the bacon over medium until stiff and browned, about 8 minutes, and crumble.
4. Pound the chicken to even thickness, rub with olive oil and the seasonings, and sear over medium-high 5 to 6 minutes per side, until the crust is golden and the center reads 165F.
5. Rest the chicken 5 minutes, then slice crosswise so the juices stay in the meat.
6. Chop the romaine and arrange it on four plates, then lay the chicken, potatoes, halved tomatoes, quartered eggs, avocado, blue cheese, red onion, and bacon in rows.
7. Drizzle the ranch over the top and finish with cracked pepper.

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Chorizo a la Sidra

Spanish · 25 min · pork · dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 lb cooking chorizo sausages
• 1 1/4 cups dry Asturian cider
• 1 bay leaf
• 1 garlic clove
• 1 tbsp olive oil
• 1 loaf crusty bread to serve

1. Prick the chorizo sausages and slice into thick rounds.
2. Warm the oil with the crushed garlic in a pan over medium heat.
3. Add the chorizo and brown for 5 minutes, rendering some fat.
4. Pour in the cider, add the bay leaf, and bring to a simmer.
5. Cook uncovered 12 minutes until the cider reduces to a glossy sauce.
6. Serve hot with plenty of bread for the sauce.

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Chorizo and Egg Breakfast Burrito

Tex-mex · 18 min · pork · high-protein

Ingredients & steps ↓

• 6 oz Mexican pork chorizo
• 6 Large eggs
• 4 Large flour tortillas (burrito size)
• 1 cup Shredded Monterey Jack cheese
• 1/2, diced Yellow onion
• 1 large, diced small Russet potato
• 2 tbsp Vegetable oil
• 1/2 tsp Kosher salt

1. Heat oil in a large nonstick skillet over medium-high. Add diced potato and cook, stirring occasionally, until browned and tender, about 8 minutes.
2. Push potatoes aside, add chorizo and onion, and cook, breaking up the meat, until chorizo is fully cooked, about 5 minutes.
3. Beat the eggs with salt, pour into the skillet, and gently scramble over medium heat until just set, about 2 minutes.
4. Warm tortillas in a dry skillet or microwave for 15 seconds until pliable.
5. Divide the egg mixture among tortillas, top with cheese, fold in the sides, and roll into tight burritos.
6. Return burritos seam-side down to the skillet and toast 1 minute per side to seal.

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Chorizo and Egg Breakfast Tacos

Mexican · 18 min · pork

Ingredients & steps ↓

• 6 oz fresh pork chorizo
• 5 large eggs
• 6 corn tortillas
• 1/4 white onion
• 1/3 cup crumbled queso fresco
• 3 tbsp fresh cilantro
• 1/2 cup salsa verde

1. Remove chorizo from its casing and cook in a dry nonstick skillet over medium heat for 6 minutes, breaking it up until browned and the fat renders.
2. Beat the eggs with a pinch of salt and pour into the skillet with the chorizo.
3. Cook the eggs, folding gently, for 3 to 4 minutes until softly set.
4. Warm the tortillas over a burner or in a dry pan for 20 seconds per side.
5. Divide the chorizo and egg among the tortillas.
6. Top each taco with onion, cilantro, queso fresco, and a spoon of salsa verde.

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Christmas Eve Linguine alle Vongole

Italian · 60 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

• 4 lb littleneck clams, scrubbed
• 1 1/2 lb linguine
• 8 garlic cloves
• 1 cup dry white wine
• 1 tsp crushed red pepper flakes
• 1 tsp fennel seed
• 1 cup panko breadcrumbs
• 1 lemon
• 1 cup fresh flat-leaf parsley, chopped
• 1/3 cup extra-virgin olive oil

1. Purge the scrubbed clams in a big bowl of cold, well-salted water for 20 minutes so they spit out their grit, then lift them out (don't pour — the grit stays in the bowl).
2. While the clams purge, make the house fennel-chile pangrattato: toast the panko in 2 tablespoons of the olive oil with the fennel seed and half the red pepper flakes over medium heat, stirring, 4 to 5 minutes until deep golden. Season with salt, stir in the lemon zest, and set aside.
3. Bring a large pot of salted water to a boil and cook the linguine 2 minutes shy of the package time; reserve 1 1/2 cups pasta water before draining.
4. Meanwhile, warm the remaining olive oil in your widest lidded pan over medium and cook the thinly sliced garlic with the remaining red pepper flakes 2 minutes until fragrant and just blond.
5. Raise the heat, add the wine and the clams, cover, and steam 6 to 8 minutes, pulling clams to a bowl as they open. Discard any that stay shut after 10 minutes.
6. Add the linguine to the clam liquor with a cup of pasta water and toss over high heat 2 minutes until the sauce turns glossy and clings.
7. Return the clams, add the parsley and the juice of the lemon, and toss once more, loosening with pasta water as needed.
8. Serve in warm bowls with the pangrattato showered generously over the top — the crunch against the briny noodles is the whole point.

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Christmas Eve Seafood Gumbo

Cajun · 140 min · shrimp · high-protein

Ingredients & steps ↓

• 2 lb shell-on large shrimp
• 1 lb lump crabmeat
• 1 pint shucked oysters with their liquor
• 3/4 cup all-purpose flour
• 3/4 cup vegetable oil
• 2 yellow onions
• 2 green bell peppers
• 4 celery stalks
• 6 garlic cloves
• 1 lb frozen cut okra
• 8 cups seafood stock
• 3 bay leaves
• 2 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tbsp garlic powder
• 2 tsp onion powder
• 2 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 1 bunch scallions
• 3 cups long-grain white rice

1. Stir together the house cajun blend: smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, 1 tablespoon salt, and 2 teaspoons black pepper. It seasons every layer of this pot.
2. Peel the shrimp and simmer the shells in the seafood stock 20 minutes while you chop; strain and keep the stock hot. Toss the shrimp with 2 teaspoons of the cajun blend and refrigerate.
3. Now the roux, and this is the honest part: whisk the oil and flour in a heavy Dutch oven over medium-low and stir almost constantly for 40 to 45 minutes, until it goes from blond to peanut butter to the color of an old penny. If it smells burnt or shows black flecks, start over — there is no saving a burnt roux.
4. Add the diced onions, bell peppers, and celery to the dark roux and stir 8 minutes until softened; add the minced garlic and the rest of the cajun blend and stir 1 minute more.
5. Whisk in the hot shrimp stock a ladle at a time so the roux stays smooth, then add the bay leaves, Worcestershire, and hot sauce. Simmer, partly covered, 30 minutes, skimming any oil that rises.
6. Stir in the okra and simmer 15 minutes more until the gumbo is glossy and lightly thickened.
7. Meanwhile, cook the rice: rinse it, then simmer covered with 4 1/2 cups water and a pinch of salt 18 minutes; rest off heat.
8. Drop the heat to low and add the shrimp; after 3 minutes, gently fold in the crab and the oysters with their liquor and cook 3 to 4 minutes, just until the oyster edges curl and the shrimp are opaque. Fish out the bay leaves.
9. Serve over rice with sliced scallions, extra hot sauce on the table, and no apologies for going back for seconds.

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Christmas Morning Cinnamon Rolls

American · 690 min · vegetarian

Ingredients & steps ↓

• 4 1/2 cups all-purpose flour
• 1 cup whole milk
• 2 1/4 tsp (1 packet) instant yeast
• 1/3 cup granulated sugar
• 2 large eggs
• 16 tbsp (2 sticks), divided unsalted butter
• 1 cup light brown sugar
• 2 tbsp ground cinnamon
• 1 tsp ground cardamom
• 6 oz cream cheese
• 1 1/2 cups powdered sugar
• 2 tsp vanilla extract

1. The night before: warm the milk to about 110F (warm bathwater). Whisk it with the yeast, granulated sugar, and eggs, then mix in the flour, 1 1/2 tsp salt, and 6 tbsp very soft butter. Knead 8-10 minutes by hand or 6 in a stand mixer until smooth and slightly tacky.
2. Rise in a greased, covered bowl 60-75 minutes until doubled.
3. Roll the dough into an 18x12-inch rectangle. Spread with 6 tbsp soft butter, then sprinkle evenly with the brown sugar mixed with the cinnamon and cardamom — the cardamom is the house touch that makes people ask what's different.
4. Roll up tightly from a long side, slice into 12 rolls (unflavored dental floss cuts cleaner than a knife), and arrange in a buttered 9x13 pan.
5. Cover tightly and refrigerate overnight, 8 to 14 hours. Go to bed; the dough is doing the work.
6. Christmas morning: set the pan on the counter 45-60 minutes until the rolls look puffy, and heat the oven to 350F.
7. Bake 25-28 minutes until golden and the center rolls read about 190F.
8. While they bake, brown the remaining 4 tbsp butter in a small pan until nutty and amber, and let it cool 5 minutes. Beat it with the cream cheese, powdered sugar, vanilla, and a pinch of salt.
9. Frost the rolls while warm so the brown-butter cream cheese melts into every spiral. Accept your applause in pajamas.

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Chuck Eye Steak with Charred Scallion Butter

American · 35 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (8 oz each) chuck eye steaks, 1 inch thick
• 1 bunch scallions
• 6 tbsp unsalted butter, softened
• 2 garlic cloves
• 1 lemon
• 2 tsp kosher salt
• 1 tsp coarsely cracked black pepper
• 1 tbsp neutral oil

1. Salt the steaks on both sides and leave them uncovered on a rack at room temperature for 30 minutes, or salt them the night before and refrigerate. Pat bone dry before they meet the pan — surface moisture is what stops a crust forming.
2. Char the whole scallions in a dry skillet over high heat for 3 to 4 minutes, turning until blackened in patches. Cool, mince, and mash into the softened butter with 1 grated garlic clove, the zest of half the lemon and a pinch of salt. Roll in parchment and chill.
3. Heat a cast-iron skillet over high until it just begins to smoke, about 5 minutes — roughly 450 to 500F at the surface. Add the oil and swirl.
4. Lay the steaks in without crowding, working in two batches if needed. Sear 3 minutes without moving, flip, and sear 3 more. Press the fat edge against the pan for 30 seconds.
5. Start checking with an instant-read thermometer in the thickest part at 5 minutes total. Pull at 125F for medium-rare (it climbs to 130 to 135F while resting), 135F for medium. The USDA recommends 145F with a 3-minute rest if you want the safe-minimum figure.
6. Rest the steaks on a warm plate for 8 to 10 minutes, then top each with a coin of the scallion butter and a squeeze of lemon. Slice against the grain if serving family-style.

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Chuletas de Cordero a la Plancha

Spanish · 15 min · lamb · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 12 small lamb rib chops
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• small handful flat-leaf parsley
• 1 lemon
• to taste coarse sea salt

1. Rub the lamb chops with crushed garlic and a little olive oil and bring to room temperature.
2. Heat a plancha or heavy griddle until very hot.
3. Sear the chops 2 minutes per side for pink, working in batches.
4. Season with coarse salt as they come off the heat.
5. Rest 3 minutes, then scatter with chopped parsley.
6. Serve with lemon wedges.

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Churros con Chocolate

Spanish · 18 min · vegetarian

Ingredients & steps ↓

• 2 cups all-purpose flour
• 1 cup water
• 1/2 tsp fine salt
• 2 cups sunflower oil for frying
• 3 tbsp superfine sugar
• 5 oz dark chocolate
• 1 cup whole milk

1. Bring the water and salt to a boil, add the flour all at once, and stir vigorously into a smooth stiff dough; cool 3 minutes.
2. Spoon the dough into a piping bag fitted with a star tip.
3. Heat the sunflower oil to 350 F and pipe 5-inch lengths straight into the oil, cutting with scissors.
4. Fry 2 to 3 minutes until deep golden, then drain on paper and roll in the sugar.
5. Warm the milk, add the chopped chocolate off the heat, and whisk until thick and glossy.
6. Serve the churros hot with the chocolate for dipping.

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Cinnamon French Toast With Maple Sausage Patties

American · 25 min · pork · high-protein

Ingredients & steps ↓

• 8 slices thick-cut Texas toast bread
• 5 large eggs
• 1 cup whole milk
• 4 tbsp butter
• 1/2 cup maple syrup
• 12 oz pork breakfast sausage patties
• 2 tbsp granulated sugar
• 2 tsp, 1 tbsp, 1/4 tsp cinnamon, vanilla, salt

1. Cook the sausage patties in a dry skillet over medium 4 minutes per side, until browned with a firm bounce and 160F at the center; hold warm.
2. Whisk the eggs, milk, sugar, cinnamon, vanilla, and salt until the cinnamon is suspended and no ropes of white remain.
3. Soak each slice 20 seconds per side, until the bread is saturated to the middle but not collapsing.
4. Melt a tablespoon of butter in a nonstick skillet over medium and griddle two slices at a time, 3 minutes per side, until the surface is evenly bronzed and springs back when pressed.
5. Keep finished slices on a rack in a 200F oven so they stay crisp rather than steaming on a plate.
6. Warm the maple syrup with a knob of butter until it is pourable and slightly thickened.
7. Plate two slices per person with two sausage patties and the warm maple butter poured over.

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Citrus-Chile Glazed Salmon Side

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

Ingredients & steps ↓

• 3 lb whole salmon side, skin-on
• 2 oranges
• 2 limes
• 2 garlic cloves
• 3 scallions
• 1/3 cup honey
• 2 tsp chipotle chile powder
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tbsp light brown sugar
• 1 tbsp unsalted butter

1. Heat the oven to 425F and line a sheet pan with foil. Mix the house orange-chile rub: chipotle powder, smoked paprika, coriander, brown sugar, the zest of both oranges, 1 1/2 tsp salt, and 1/2 tsp black pepper.
2. Pat the salmon side very dry, lay it skin-down on the pan, and press the rub evenly over the flesh.
3. Simmer the glaze: juice of both oranges, juice and zest of 1 lime, the honey, and the grated garlic in a small saucepan about 8 minutes, until syrupy enough to coat a spoon. Whisk in the butter off the heat.
4. Roast the salmon 12-15 minutes, brushing it with glaze twice in the last 5 minutes, until an instant-read thermometer in the thickest part reads 125-130F and the flesh flakes but still looks silky at the center.
5. Rest 5 minutes on the pan — carryover finishes it without drying it out.
6. Brush with the remaining glaze, shower with sliced scallions, and serve with the second lime cut into wedges. Slide a wide spatula between flesh and skin to serve.

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Classic Beef Meatloaf

American · 60 min · beef · low-carb, high-protein

Ingredients & steps ↓

• 2 lb ground beef (85% lean)
• 1 yellow onion, finely diced
• 3/4 cup plain breadcrumbs
• 2 large eggs
• 1/2 cup ketchup
• 2 tbsp worcestershire sauce
• 1/3 cup milk
• 1.5 tsp salt
• 1 tsp black pepper

1. Preheat oven to 375F and line a sheet pan with foil.
2. Combine beef, onion, breadcrumbs, eggs, milk, worcestershire, salt, and pepper gently.
3. Form into a loaf on the pan and brush half the ketchup over the top.
4. Bake 35 minutes, then brush on remaining ketchup.
5. Bake 10 minutes more until the center reaches 160F.
6. Rest 10 minutes before slicing.

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Classic Buttermilk Pancakes

American · 20 min · vegetarian

Ingredients & steps ↓

• 2 cups all-purpose flour
• 2 cups buttermilk
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl whisk buttermilk, eggs, and melted butter until combined.
3. Pour wet into dry and stir just until no dry flour remains; lumps are fine. Rest 5 minutes.
4. Heat a griddle or nonstick skillet over medium (about 350F) and lightly grease.
5. Pour 1/4 cup batter per pancake; cook 2 minutes until bubbles form and edges set.
6. Flip and cook 1 to 2 minutes more until golden. Hold in a 200F oven and serve warm.

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