lowcarbstateofmind
Jackie Hartlaub
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LAZY GIRL HIGH PROTEIN QUESA BIRRIA TACOS USING @egglife egg white wraps egglife egg white wraps
garden salsa is my fav flavor of the egglife wraps and they work perfectly for these low carb birria tacos.
Each wrap has 1g carbs, 5g of protein, only 30 calories and is full of flavor. Be sure to tag me if you try them out and let me know what you think! :)
Ingredients:
egglife garden salsa egg white wraps (available at Aldi)
2-3 pounds of chuck roast
1 large can (28 oz) of red enchilada sauce
2 cups beef broth
1 bay leaf
1 cinnamon stick
Salt and pepper to taste
1 tablespoon Mexican oregano
1 teaspoon ground cumin
2 chipotle peppers in adobo sauce (add more for extra spiciness)
1 onion, roughly chopped
4-6 garlic cloves, minced
Toppings (e.g., chopped fresh cilantro, diced onion, lime wedges, sliced radishes, and additional salsa)
Instructions:
Cut the chuck roast into large chunks and season them generously with salt and pepper.
In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
Sear the beef on all sides until nicely browned, about 4-5 minutes.
Remove beef from the pot, and set aside.
Add the chopped onion and minced garlic and sauté for about 2-3 minutes until they become fragrant and translucent.
Add chipotle peppers with adobo, and cook down for 1-2 minutes with the onions & garlic.
Add in a can of tomato sauce, beef broth, bay leaf, cinnamon stick and the meat back into the pot.
Simmer on low with the lid on till meat shreds apart or place in the oven at 350 for 4-6 hours.
Once the beef is tender, remove it from the pot and shred it using two forks.
Remove the bay leaf, and cinnamon stick and discard.
To assemble tacos, dip the egglife wraps in the broth mixture, and place them in a pan on medium heat.
Add shredded beef, shredded cheese, cilantro, and onion and fold taco closed.
Cook on each side till crispy and serve with the side of broth
If you guys try it, tag me and let me know what you think :)
#quesabirria #egglife #egglifeeggwhite #aldifinds #highprotein #dinnerideas #sponsoredpost
garden salsa is my fav flavor of the egglife wraps and they work perfectly for these low carb birria tacos.
Each wrap has 1g carbs, 5g of protein, only 30 calories and is full of flavor. Be sure to tag me if you try them out and let me know what you think! :)
Ingredients:
egglife garden salsa egg white wraps (available at Aldi)
2-3 pounds of chuck roast
1 large can (28 oz) of red enchilada sauce
2 cups beef broth
1 bay leaf
1 cinnamon stick
Salt and pepper to taste
1 tablespoon Mexican oregano
1 teaspoon ground cumin
2 chipotle peppers in adobo sauce (add more for extra spiciness)
1 onion, roughly chopped
4-6 garlic cloves, minced
Toppings (e.g., chopped fresh cilantro, diced onion, lime wedges, sliced radishes, and additional salsa)
Instructions:
Cut the chuck roast into large chunks and season them generously with salt and pepper.
In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
Sear the beef on all sides until nicely browned, about 4-5 minutes.
Remove beef from the pot, and set aside.
Add the chopped onion and minced garlic and sauté for about 2-3 minutes until they become fragrant and translucent.
Add chipotle peppers with adobo, and cook down for 1-2 minutes with the onions & garlic.
Add in a can of tomato sauce, beef broth, bay leaf, cinnamon stick and the meat back into the pot.
Simmer on low with the lid on till meat shreds apart or place in the oven at 350 for 4-6 hours.
Once the beef is tender, remove it from the pot and shred it using two forks.
Remove the bay leaf, and cinnamon stick and discard.
To assemble tacos, dip the egglife wraps in the broth mixture, and place them in a pan on medium heat.
Add shredded beef, shredded cheese, cilantro, and onion and fold taco closed.
Cook on each side till crispy and serve with the side of broth
If you guys try it, tag me and let me know what you think :)
#quesabirria #egglife #egglifeeggwhite #aldifinds #highprotein #dinnerideas #sponsoredpost
COPYCAT ALICE SPRINGS CHICKEN 🔥
Ingredients:
* 2 boneless, skinless chicken breasts or thighs
* 4 slices of bacon, diced
* About 1/2 cup sliced mushrooms
* 1 small onion, diced
* 2 cloves garlic, minced
* Salt and pepper, to taste
* 1 cup Colby Jack cheese, thinly sliced or shredded
For the Homemade Honey Mustard:
* 2 tbsp mayonnaise
* 4 tablespoons Dijon mustard
* 2 tablespoons honey
*cayenne to taste
(Add more honey / dijon to taste if needed)
Instructions:
1. Prepare the Homemade Honey Mustard:
* In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and yellow mustard until well combined. Set aside.
2. Cook the Bacon:
* In a large ovenproof skillet or frying pan, cook the bacon over medium-high heat until it becomes crispy.
3. Sauté the Mushrooms and Onions:
* In the same skillet with the bacon, add the sliced mushrooms and onions. Sauté them over medium heat until they become tender and golden, about 5-7 minutes. Add the minced garlic during the last minute of cooking. Remove the mushroom mixture from the pan and set aside. (If you want super crispy bacon, remove bacon from pan before adding in mushroom/onion)
4. Cook the Chicken:
* Season the chicken breasts or thighs with salt and pepper. In the same skillet, add a little oil if needed. Cook the chicken over medium-high heat until they are cooked through and have a nice golden color, about 4-6 minutes per side, depending on thickness.
* Spread a generous amount of the homemade honey mustard sauce over each chicken breast or thigh.
* Top each piece of chicken with the sautéed mushroom and onion mixture.
* Finally, place slices or shredded Colby Jack cheese on top of each chicken piece.
6. Broil to Melt Cheese:
* Place the skillet under the broiler for 2-3 minutes, or until leave in pan with cover the cheese is bubbly and golden brown.
#outback #copycatrecipe #easyrecipe #chicken #chickenrecipe
Ingredients:
* 2 boneless, skinless chicken breasts or thighs
* 4 slices of bacon, diced
* About 1/2 cup sliced mushrooms
* 1 small onion, diced
* 2 cloves garlic, minced
* Salt and pepper, to taste
* 1 cup Colby Jack cheese, thinly sliced or shredded
For the Homemade Honey Mustard:
* 2 tbsp mayonnaise
* 4 tablespoons Dijon mustard
* 2 tablespoons honey
*cayenne to taste
(Add more honey / dijon to taste if needed)
Instructions:
1. Prepare the Homemade Honey Mustard:
* In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and yellow mustard until well combined. Set aside.
2. Cook the Bacon:
* In a large ovenproof skillet or frying pan, cook the bacon over medium-high heat until it becomes crispy.
3. Sauté the Mushrooms and Onions:
* In the same skillet with the bacon, add the sliced mushrooms and onions. Sauté them over medium heat until they become tender and golden, about 5-7 minutes. Add the minced garlic during the last minute of cooking. Remove the mushroom mixture from the pan and set aside. (If you want super crispy bacon, remove bacon from pan before adding in mushroom/onion)
4. Cook the Chicken:
* Season the chicken breasts or thighs with salt and pepper. In the same skillet, add a little oil if needed. Cook the chicken over medium-high heat until they are cooked through and have a nice golden color, about 4-6 minutes per side, depending on thickness.
* Spread a generous amount of the homemade honey mustard sauce over each chicken breast or thigh.
* Top each piece of chicken with the sautéed mushroom and onion mixture.
* Finally, place slices or shredded Colby Jack cheese on top of each chicken piece.
6. Broil to Melt Cheese:
* Place the skillet under the broiler for 2-3 minutes, or until leave in pan with cover the cheese is bubbly and golden brown.
#outback #copycatrecipe #easyrecipe #chicken #chickenrecipe
EASY BEEF BULGOLGI MEAL PREP
So easy to make and literally packed full of flavor!
All you need is 👇🏻
- 1lb thinly sliced sirloin or ribeye (I am using frozen “quick steak” for this)
- 1/2 cup coconut aminos or soy
- 2-3 green onions finely chopped
- 1 tbsp garlic
- 1 tbsp ginger
- 2 tsp sesame oil
- 1/4 cup brown sugar (a brown sugar substitute or honey)
- 1 tbsp rice vinegar
- Water (If necessary - I will use to thin out the marinade to fully submerge the meat!)
1. If you are chopping your own sirloin - freeze it for a little before slicing so that you can slice it super thin!
2. Finely chop green onions, mince garlic and grate ginger.
3. In a large bowl add (thawed) sirloin, chopped green onions, ginger, garlic, sesame oil, brown sugar, rice vinegar and water if necessary to completely submerge the meat in the marinade.
4. Marinate meat for 2-4 hours.
5. Either throw bulgogi in air fryer (I do this on broil for 5-10 minutes just check every few minutes and flip halfway) or place bulgogi in a super hot pan and do not move it around at all for at least 2 minutes to let the bulgogi crisp up a bit. (Also I highly recommend doing this in batches so you don’t over crowd the pan)
6. After 2 minutes flip bulgogi and mix around and then let sit again for another 4-5 minutes or until bulgogi is a little crispy and fully cooked. This should take about 10 minutes max.
7. Serve with mixture of white/cauliflower rice, kimchi, and cucumber salad and enjoy :)
#bulgolgi #mealprep #highprotein #easyrecipe
So easy to make and literally packed full of flavor!
All you need is 👇🏻
- 1lb thinly sliced sirloin or ribeye (I am using frozen “quick steak” for this)
- 1/2 cup coconut aminos or soy
- 2-3 green onions finely chopped
- 1 tbsp garlic
- 1 tbsp ginger
- 2 tsp sesame oil
- 1/4 cup brown sugar (a brown sugar substitute or honey)
- 1 tbsp rice vinegar
- Water (If necessary - I will use to thin out the marinade to fully submerge the meat!)
1. If you are chopping your own sirloin - freeze it for a little before slicing so that you can slice it super thin!
2. Finely chop green onions, mince garlic and grate ginger.
3. In a large bowl add (thawed) sirloin, chopped green onions, ginger, garlic, sesame oil, brown sugar, rice vinegar and water if necessary to completely submerge the meat in the marinade.
4. Marinate meat for 2-4 hours.
5. Either throw bulgogi in air fryer (I do this on broil for 5-10 minutes just check every few minutes and flip halfway) or place bulgogi in a super hot pan and do not move it around at all for at least 2 minutes to let the bulgogi crisp up a bit. (Also I highly recommend doing this in batches so you don’t over crowd the pan)
6. After 2 minutes flip bulgogi and mix around and then let sit again for another 4-5 minutes or until bulgogi is a little crispy and fully cooked. This should take about 10 minutes max.
7. Serve with mixture of white/cauliflower rice, kimchi, and cucumber salad and enjoy :)
#bulgolgi #mealprep #highprotein #easyrecipe
THAI CHICKEN PEANUT WRAPS USING @egglife egg white wraps egg white wraps 😍 #ad
All you need is 👇🏻
For the wrap :
- egg life egg white wraps (can be found in refrigerated section at Aldi, Whole Foods, Target, Kroger & more)
For the Thai Peanut Sauce:
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon garlic chili oil
- 2-3 tablespoons water (to thin the sauce)
For the Chicken Filling:
- 1 can (10-12 ounces) of canned chicken, drained and shredded
- 1 cup shredded cabbage (I just use a bag of coleslaw for this)
- 1/2 cup shredded carrots (coleslaw)
- 1/4 cup chopped fresh cilantro
Instructions:
1. Prepare the sauce by mixing together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a bowl. Add water, one tablespoon at a time, until you achieve your desired sauce consistency.
2. In a separate bowl, combine the canned chicken, shredded cabbage or lettuce, and shredded carrots
3. Spoon the chicken filling mixture onto the center of each egg life egg white wrap.
4. Drizzle a small amount of the prepared Thai Peanut Sauce over the chicken filling.
5. Add cilantro if desired.
6. Wrap tightly and roll.
So good and easy. If you guys try it tag me so I can see 😍
#egglifefoods #easyrecipe
All you need is 👇🏻
For the wrap :
- egg life egg white wraps (can be found in refrigerated section at Aldi, Whole Foods, Target, Kroger & more)
For the Thai Peanut Sauce:
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon garlic chili oil
- 2-3 tablespoons water (to thin the sauce)
For the Chicken Filling:
- 1 can (10-12 ounces) of canned chicken, drained and shredded
- 1 cup shredded cabbage (I just use a bag of coleslaw for this)
- 1/2 cup shredded carrots (coleslaw)
- 1/4 cup chopped fresh cilantro
Instructions:
1. Prepare the sauce by mixing together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a bowl. Add water, one tablespoon at a time, until you achieve your desired sauce consistency.
2. In a separate bowl, combine the canned chicken, shredded cabbage or lettuce, and shredded carrots
3. Spoon the chicken filling mixture onto the center of each egg life egg white wrap.
4. Drizzle a small amount of the prepared Thai Peanut Sauce over the chicken filling.
5. Add cilantro if desired.
6. Wrap tightly and roll.
So good and easy. If you guys try it tag me so I can see 😍
#egglifefoods #easyrecipe
grilled coconut salmon with @Simply Organic vanilla extract #ad 🥥🌴
basically summer on a plate - so good and easy to make 🥰 #simplyorganic #tastethejoyofsummer
All you need is
• 4 Salmon fillets
• Salt
• Pepper
• Smoked Paprika
• 1/2 tbsp Butter
• 2 Green onions, chopped
• 1 can of coconut milk
• 1 tbsp Soy sauce or coconut aminos
• 1/2 tsp Garlic powder
• 1/2 tsp Ginger powder
• 1/2 Lime, juiced
• 1 tbsp Honey
• 1 tsp Simply Organic Pure Madagascar Vanilla Extract
Instructions:
1. Preheat your grill until it’s really hot.
2. Coat salmon filets in oil and season the with salt, pepper, and smoked paprika.
3. Place the seasoned salmon fillets on the hot grill and cook until they are done and have grill marks on each side.
4. While the salmon is grilling, sauté a little bit of butter and green onions in a pan until they are softened.
5. Add a can of coconut milk, a little bit of soy sauce or coconut aminos, garlic powder, ginger powder, and lime juice to the pan. Stir everything together.
6. Let the coconut mixture simmer and thicken for a few minutes to let the flavors blend.
7. Finally, add honey and Simply Organic Madagascar Vanilla Extract.
8. Serve salmon and coconut sauce with white or cauliflower rice (mine is a mix of both)
if you guys try it tag me so I can see 😍
basically summer on a plate - so good and easy to make 🥰 #simplyorganic #tastethejoyofsummer
All you need is
• 4 Salmon fillets
• Salt
• Pepper
• Smoked Paprika
• 1/2 tbsp Butter
• 2 Green onions, chopped
• 1 can of coconut milk
• 1 tbsp Soy sauce or coconut aminos
• 1/2 tsp Garlic powder
• 1/2 tsp Ginger powder
• 1/2 Lime, juiced
• 1 tbsp Honey
• 1 tsp Simply Organic Pure Madagascar Vanilla Extract
Instructions:
1. Preheat your grill until it’s really hot.
2. Coat salmon filets in oil and season the with salt, pepper, and smoked paprika.
3. Place the seasoned salmon fillets on the hot grill and cook until they are done and have grill marks on each side.
4. While the salmon is grilling, sauté a little bit of butter and green onions in a pan until they are softened.
5. Add a can of coconut milk, a little bit of soy sauce or coconut aminos, garlic powder, ginger powder, and lime juice to the pan. Stir everything together.
6. Let the coconut mixture simmer and thicken for a few minutes to let the flavors blend.
7. Finally, add honey and Simply Organic Madagascar Vanilla Extract.
8. Serve salmon and coconut sauce with white or cauliflower rice (mine is a mix of both)
if you guys try it tag me so I can see 😍
#honeymustard #chicken in the #airfryer
all you need is 👇🏻
- 2 chicken breast
- 1/4 cup dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp cayenne
- salt + pepper
1. Preheat airfryer to 375°
2. Dice chicken and coat with ingredients
3. Airfry 10-15 minutes mixing halfway
If you guys try it tag me so i can see 😍
all you need is 👇🏻
- 2 chicken breast
- 1/4 cup dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp cayenne
- salt + pepper
1. Preheat airfryer to 375°
2. Dice chicken and coat with ingredients
3. Airfry 10-15 minutes mixing halfway
If you guys try it tag me so i can see 😍
another #masonjarsalad 🥗
all you need is 👇🏻
-Mixed salad greens
-Cooked chicken breast, diced
- Red onion, diced
-Hard-boiled eggs, sliced
-Avocado, diced (i forgot to add)
-Tomatoes, diced
-Bacon, cooked and crumbled
-Blue cheese, crumbled
-1/4 cup balsamic vinegar
-1/4 cup olive oil
-1 teaspoon Dijon mustard
-Juice of 1 lime or lemon
-Salt and pepper, to taste
If you guys try it tag me and let me know what you think :)
#cobbsalad #salad #saladrecipe #highprotein #chickenrecipe
all you need is 👇🏻
-Mixed salad greens
-Cooked chicken breast, diced
- Red onion, diced
-Hard-boiled eggs, sliced
-Avocado, diced (i forgot to add)
-Tomatoes, diced
-Bacon, cooked and crumbled
-Blue cheese, crumbled
-1/4 cup balsamic vinegar
-1/4 cup olive oil
-1 teaspoon Dijon mustard
-Juice of 1 lime or lemon
-Salt and pepper, to taste
If you guys try it tag me and let me know what you think :)
#cobbsalad #salad #saladrecipe #highprotein #chickenrecipe
butterfied argentinian shrimp
all you need is 👇🏻
Red Argentinian or jumbo shrimp (shell-on)
Olive oil
Salt and pepper, to taste
Butter
Old Bay seasoning
Fresh lemon wedges
Instructions:
Preheat the grill to medium-high heat or heat a skillet over medium heat.
Using a sharp knife, make a shallow cut lengthwise along the back of each shrimp, from the head to the tail, being careful not to cut all the way through. Open the shrimp gently to butterfly them, exposing the meat while keeping the shell intact.
Drizzle the butterflied shrimp with olive oil ensuring they are lightly coated. Season with salt and pepper (or fav seafood seasoning) to taste, rubbing the seasoning gently into the flesh.
Grill Method: Place the butterflied shrimp directly on the grill grates or on skewers. Grill for approximately 2-3 minutes per side until the shrimp turn pink and the meat is opaque.
Pan-Cooking Method: Add a drizzle of oil to the heated skillet. Place the butterflied shrimp in the pan and cook for about 2-3 minutes per side until the shrimp turn pink and the meat is opaque.
In a small saucepan or in the microwave melt the desired amount of butter over low heat. Stir in Old Bay seasoning to taste, ensuring it is well incorporated into the melted butter.
Once the shrimp are cooked, remove them from the grill or pan and transfer them to a serving plate. Drizzle the melted butter mixture generously over the shrimp, ensuring they are well coated.
Serve the butterflied shrimp immediately while they are still hot. Squeeze fresh lemon wedges over the shrimp for added flavor.
#easyrecipe #highprotein #shrimp #grilledshrimp #dinnerwithme #dinner
all you need is 👇🏻
Red Argentinian or jumbo shrimp (shell-on)
Olive oil
Salt and pepper, to taste
Butter
Old Bay seasoning
Fresh lemon wedges
Instructions:
Preheat the grill to medium-high heat or heat a skillet over medium heat.
Using a sharp knife, make a shallow cut lengthwise along the back of each shrimp, from the head to the tail, being careful not to cut all the way through. Open the shrimp gently to butterfly them, exposing the meat while keeping the shell intact.
Drizzle the butterflied shrimp with olive oil ensuring they are lightly coated. Season with salt and pepper (or fav seafood seasoning) to taste, rubbing the seasoning gently into the flesh.
Grill Method: Place the butterflied shrimp directly on the grill grates or on skewers. Grill for approximately 2-3 minutes per side until the shrimp turn pink and the meat is opaque.
Pan-Cooking Method: Add a drizzle of oil to the heated skillet. Place the butterflied shrimp in the pan and cook for about 2-3 minutes per side until the shrimp turn pink and the meat is opaque.
In a small saucepan or in the microwave melt the desired amount of butter over low heat. Stir in Old Bay seasoning to taste, ensuring it is well incorporated into the melted butter.
Once the shrimp are cooked, remove them from the grill or pan and transfer them to a serving plate. Drizzle the melted butter mixture generously over the shrimp, ensuring they are well coated.
Serve the butterflied shrimp immediately while they are still hot. Squeeze fresh lemon wedges over the shrimp for added flavor.
#easyrecipe #highprotein #shrimp #grilledshrimp #dinnerwithme #dinner
high protein meal prep
breakfast sandwich 🍳🔥
all you need is
- english muffins of choice
- american cheese (I like deli delux)
- turkey bacon or sausage
- eggs
1. Split English muffins with fork - place on cookie sheet lined with parchment paper and heat up 4-5 minutes in oven on 350°
2. Cook eggs in egg rounds (linked in bio) or in a pan to your liking - mine cooked for 8 min on 350°.
3. Cook Turkey bacon or Turkey sausage in air fryer on high heat till fully cooked.
4. Assemble sandwiches with english muffin, egg, bacon, american cheese and wrap in parchment paper and place in ziploc bag in the freezer.
5.Remove one night before eating and microwave for 1 min unwrapped (flipping half way). Top with jelly and enjoy 💛
#highprotein #breakfast #easyrecipe #healthy #weightloss #macrofriendlyrecipe #proteinrecipe
breakfast sandwich 🍳🔥
all you need is
- english muffins of choice
- american cheese (I like deli delux)
- turkey bacon or sausage
- eggs
1. Split English muffins with fork - place on cookie sheet lined with parchment paper and heat up 4-5 minutes in oven on 350°
2. Cook eggs in egg rounds (linked in bio) or in a pan to your liking - mine cooked for 8 min on 350°.
3. Cook Turkey bacon or Turkey sausage in air fryer on high heat till fully cooked.
4. Assemble sandwiches with english muffin, egg, bacon, american cheese and wrap in parchment paper and place in ziploc bag in the freezer.
5.Remove one night before eating and microwave for 1 min unwrapped (flipping half way). Top with jelly and enjoy 💛
#highprotein #breakfast #easyrecipe #healthy #weightloss #macrofriendlyrecipe #proteinrecipe
#ad Chicago Style Hot Dogs 🌭🔥
Sooo good - not low carb recipe but no other way to do it 🤤
Chicago Style Hot Dog Ingredients ⬇️
- all beef hot dog
- poppyseed bun
- yellow mustard
- relish
- sports peppers
- pickle
- tomato slices
- celery salt
How to enter the Bar-S giveaway! 🚨🚨🚨
Head to @Bar-S Foods
Like the pinned music video
Tag the #barsguy or #grillinmaiden in your life in the comments
Bonus Entry:
For IG: Reshare the pinned music video to your story and tag bar-s food
For TikTok: Repost the pinned music video
If you try it tag me so I can see!
#barsguy #grillinmaiden
Sooo good - not low carb recipe but no other way to do it 🤤
Chicago Style Hot Dog Ingredients ⬇️
- all beef hot dog
- poppyseed bun
- yellow mustard
- relish
- sports peppers
- pickle
- tomato slices
- celery salt
How to enter the Bar-S giveaway! 🚨🚨🚨
Head to @Bar-S Foods
Like the pinned music video
Tag the #barsguy or #grillinmaiden in your life in the comments
Bonus Entry:
For IG: Reshare the pinned music video to your story and tag bar-s food
For TikTok: Repost the pinned music video
If you try it tag me so I can see!
#barsguy #grillinmaiden
Vanilla Bourbon BBQ Ribs using @Simply Organic pure Madagascar vanilla extract 🔥 #ad
All you need is
2 racks of baby back ribs
* Salt (for boiling and seasoning)
* Black pepper (for seasoning)
Vanilla Bourbon Barbecue Sauce:
1 cup ketchup
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
¼ cup brown sugar (or brown sugar substitute)
1 teaspoon simply organic pure Madagascar vanilla extract
1 tsp simply organic smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Prepare the Ribs:
1. Cut the baby back ribs into individual ribs using a sharp knife or scissors.
2. Fill a large pot with enough water to fully submerge the ribs. Add salt to the water and bring it to a boil.
3. Place the ribs into the boiling water and let them cook for about an hour or until they become tender.
Make the Vanilla Bourbon Barbecue Sauce:
1. In a medium-sized saucepan, combine the ketchup, bourbon, soy sauce, Worcestershire sauce, apple cider vinegar, and brown sugar.
2. Cook the sauce over medium heat, stirring occasionally, until it thickens slightly and all the flavors are well combined. This usually takes about 10-15 minutes.
3. Remove the sauce from the heat and stir in the simply organic pure Madagascar vanilla extract. Set the sauce aside.
Season and Grill the Ribs:
1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Remove the boiled ribs from the pot and let them drain and dry off slightly.
3. Season the ribs with salt and black pepper on all sides.
4. Place the ribs on the preheated grill and cook for about 5 minutes per side, or until they develop a nice caramelized crust.
5. During the last few minutes of grilling, begin basting the ribs with bbq and serve :)
If you guys try it be sure to tag me so I can re-share to my IG stories and let me know what you think!
#simplyorganic
#tastethejoyofsummer
All you need is
2 racks of baby back ribs
* Salt (for boiling and seasoning)
* Black pepper (for seasoning)
Vanilla Bourbon Barbecue Sauce:
1 cup ketchup
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
¼ cup brown sugar (or brown sugar substitute)
1 teaspoon simply organic pure Madagascar vanilla extract
1 tsp simply organic smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Prepare the Ribs:
1. Cut the baby back ribs into individual ribs using a sharp knife or scissors.
2. Fill a large pot with enough water to fully submerge the ribs. Add salt to the water and bring it to a boil.
3. Place the ribs into the boiling water and let them cook for about an hour or until they become tender.
Make the Vanilla Bourbon Barbecue Sauce:
1. In a medium-sized saucepan, combine the ketchup, bourbon, soy sauce, Worcestershire sauce, apple cider vinegar, and brown sugar.
2. Cook the sauce over medium heat, stirring occasionally, until it thickens slightly and all the flavors are well combined. This usually takes about 10-15 minutes.
3. Remove the sauce from the heat and stir in the simply organic pure Madagascar vanilla extract. Set the sauce aside.
Season and Grill the Ribs:
1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Remove the boiled ribs from the pot and let them drain and dry off slightly.
3. Season the ribs with salt and black pepper on all sides.
4. Place the ribs on the preheated grill and cook for about 5 minutes per side, or until they develop a nice caramelized crust.
5. During the last few minutes of grilling, begin basting the ribs with bbq and serve :)
If you guys try it be sure to tag me so I can re-share to my IG stories and let me know what you think!
#simplyorganic
#tastethejoyofsummer
the absolute best #chimmichurri
recipe :
1 cup fresh parsley, finely chopped
1/4 cup fresh oregano leaves, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)
1/4 teaspoon red pepper flakes or 1tsp garlic chili oil(optional, for heat)
1/2 tsp smoked paprika
if you guys try it tag me so i can see 😍
recipe :
1 cup fresh parsley, finely chopped
1/4 cup fresh oregano leaves, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)
1/4 teaspoon red pepper flakes or 1tsp garlic chili oil(optional, for heat)
1/2 tsp smoked paprika
if you guys try it tag me so i can see 😍