powellfamilycooking
powellfamilycooking
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Hi 👋🏻 Giving Tik Tok a try. 😊 Follow @ www.powellfamilycooking.com & IG
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🫐🍴 Craving something sweet and oh-so-delicious? Try this mouthwatering Skillet Blueberry Cobbler recipe! 🤤🍽️ Juicy blueberries, brown sugar, and a touch of lemon juice create the perfect filling, while a flaky biscuit topping made with shredded butter and Bisquick adds the finishing touch! 😋✨ Simply toss the ingredients together, pop it in the oven at 375°F for 30-35 mins, and voilà! You've got a warm and gooey dessert ready to impress your taste buds! 🥳🎉 #BlueberryCobbler #SkilletDessert #BakingMagic #EasyRecipe #FoodieFavs 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
🌟 Get ready to savor the ultimate Southern comfort food with our mouthwatering Southern Smothered Potatoes! 🥔💥 Picture tender Yukon Gold potatoes, perfectly diced and smothered in a savory sauce that'll have your taste buds dancing with delight! 😋🔥 Grab your cast iron skillet and get ready for a flavor-packed adventure that'll make you fall head over heels for this classic Southern dish! 🤩💯✨ #SmotheredPotatoes #SouthernCooking #ComfortFoodDelight #FoodTikTok #RecipeInspiration 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
🎶✨ Spice up your cooking game with this easy Instant Pot Basmati Rice! 🍚 This heavenly blend of fragrant spices and tender grains is a feast for the senses. With just a few simple steps and the magic of the Instant Pot, you’ll have fluffy, flavorful rice in no time. Say goodbye to boring rice and hello to flavor! 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
🔥💃#InstantPotBasmatiRice #FlavorfulJourney #CookingFun #TikTokFoodie
🔥💃#InstantPotBasmatiRice #FlavorfulJourney #CookingFun #TikTokFoodie
🍅🌿 Mouthwatering Marinated Tomato Basil Pasta Salad! 🍝🥗 Bursting with flavor, this salad combines angel hair pasta, juicy Campari and Wild Wonders tomatoes, and fresh basil. Tossed in a zesty marinade of garlic, lemon, and olive oil, every bite is a taste explosion! Top it off with shaved Parmesan for that extra cheesy goodness. Perfect for a quick lunch or a summer BBQ side dish. Trust me, this salad will have your taste buds dancing! 😋🎉 #FoodieFaves #SummerEats #PastaSaladDelight #tomatolove #pastasalad #pastasaladrecipe 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
Spice up your dinner with this irresistible Spicy Tortellini Soup! 🌶️🍲 Made with Italian sausage, fresh veggies, creamy tomato base, and flavorful spices, it's a bowl of pure comfort. Watch as the sausage sizzles and the aroma fills your kitchen. Get the full recipe below. Don't forget to like and follow for more delicious recipes. #foodie #souplover #spicytortellinisoup #comfortfood #tiktokrecipes
Ingredients:
* 1 1/2 lbs Italian sausage (3 mild and 2 hot links), casings removed
* 1 onion, diced
* 3 carrots, chopped
* 4 cloves garlic, minced
* 2 tbsp tomato paste
* 4 cups low sodium chicken broth
* 1 28oz can San Marzano tomatoes, crushed by hand
* 1/2 cup heavy cream
* 1/4 cup white wine
* 2 large handfuls fresh spinach
* 10oz. tortellini, cooked according to package instructions
* 1/2 tbsp Italian seasoning
* 1 tsp kosher salt
* 1/2 tsp red pepper flakes
* 1/4 tsp black pepper
* 2 tbsp olive oil
* Fresh basil, for garnish
* Parmesan cheese, grated, for serving
Instructions:
* In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. This should take about 5-7 minutes. Remove the sausage from the pot and set it aside.
* In the same pot, pour in the white wine and deglaze the pot, scraping up the browned bits from the bottom. Allow the wine to cook for about 1-2 minutes to reduce slightly.
* Add the diced onion, chopped carrots, spices, and tomato paste. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for one additional minute.
* Return the partially cooked sausage to the pot. Add the crushed San Marzano tomatoes and chicken broth. Stir well to combine.
* Bring the soup to a simmer and let it cook for about 20-30 minutes, or until the carrots are tender.
* Add the cooked tortellini to the soup and stir gently to combine.
* Stir in the heavy cream and add the fresh spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted.
* Taste the soup and adjust the seasoning as needed, adding more salt or red pepper flakes if desired.
* Once the soup is ready, ladle it into bowls. Garnish each bowl with fresh basil leaves and grated Parmesan cheese.
Ingredients:
* 1 1/2 lbs Italian sausage (3 mild and 2 hot links), casings removed
* 1 onion, diced
* 3 carrots, chopped
* 4 cloves garlic, minced
* 2 tbsp tomato paste
* 4 cups low sodium chicken broth
* 1 28oz can San Marzano tomatoes, crushed by hand
* 1/2 cup heavy cream
* 1/4 cup white wine
* 2 large handfuls fresh spinach
* 10oz. tortellini, cooked according to package instructions
* 1/2 tbsp Italian seasoning
* 1 tsp kosher salt
* 1/2 tsp red pepper flakes
* 1/4 tsp black pepper
* 2 tbsp olive oil
* Fresh basil, for garnish
* Parmesan cheese, grated, for serving
Instructions:
* In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. This should take about 5-7 minutes. Remove the sausage from the pot and set it aside.
* In the same pot, pour in the white wine and deglaze the pot, scraping up the browned bits from the bottom. Allow the wine to cook for about 1-2 minutes to reduce slightly.
* Add the diced onion, chopped carrots, spices, and tomato paste. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for one additional minute.
* Return the partially cooked sausage to the pot. Add the crushed San Marzano tomatoes and chicken broth. Stir well to combine.
* Bring the soup to a simmer and let it cook for about 20-30 minutes, or until the carrots are tender.
* Add the cooked tortellini to the soup and stir gently to combine.
* Stir in the heavy cream and add the fresh spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted.
* Taste the soup and adjust the seasoning as needed, adding more salt or red pepper flakes if desired.
* Once the soup is ready, ladle it into bowls. Garnish each bowl with fresh basil leaves and grated Parmesan cheese.
Salami, pepperoni, sun-kissed cherry tomatoes, tangy marinated olives, and more… all beautifully threaded onto skewers for a burst of Italian delight in every bite. 🍷🍴✨ #TokTokAntipastoSkewers #ItalianFusion #FoodTrendInspiration #TasteOfItaly #PartyOnAStick #FoodieDelights #InstaFoodCrave #ItalianFoodLove #FoodAdventures #FlavorfulBites 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
🌱🌮 Spice up your TikTok game with Chipotle's Pinto Beans! 🌶️🥑 These flavor-packed legumes are a must-try for foodies. Whether in a burrito or taco, their smoky goodness takes your creations to new heights. High in protein and fiber, they're a healthy choice too. 🎥🙌🏼 #ChipotlePintoBeans #pintobeans #TikTokFoodie
Recipe is too long for comments. Find it at https://www.powellfamilycooking.com/chipotle-pinto-beans/
Recipe is too long for comments. Find it at https://www.powellfamilycooking.com/chipotle-pinto-beans/
🎵🌟 Get ready to sizzle this 4th of July with Alabama Firecrackers! 🎇🇺🇸 These spicy snacks are the ultimate treat for your Independence Day celebration. 🔥🌭 Add a burst of flavor to your party and watch them steal the show! 🎆💥 So grab a handful, ignite your taste buds, and let the Alabama Firecrackers light up your festivities! 🎉✨ #AlabamaFirecrackers #FourthOfJulyTreat #SpicySnacks #IndependenceDayEats
18oz Nabisco oyster crackers
1oz packet of ranch seasoning
1 cup avocado oil
2tbsp red pepper chili flakes
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cajun season
Mix everything together well. Spread out on a sheet pan. Bake in a preheated oven at 350 degrees for 8-10min (mixing halfway through).
18oz Nabisco oyster crackers
1oz packet of ranch seasoning
1 cup avocado oil
2tbsp red pepper chili flakes
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cajun season
Mix everything together well. Spread out on a sheet pan. Bake in a preheated oven at 350 degrees for 8-10min (mixing halfway through).
🎥🥒 Get ready for a refreshing crunch with this Crisp and Creamy Cucumber Radish Salad! 🌿🥒 Watch as we slice up English cucumbers and vibrant radishes, adding a pop of color to our bowl. Then, we whip up a creamy dressing using Fage Greek yogurt, mayo, apple cider vinegar, minced garlic, and a squeeze of lemon juice. The flavors meld together as we toss in some finely chopped red onion and sprinkle fresh dill on top. A dash of black pepper adds a kick! Trust us, this salad is the ultimate summer delight you don't want to miss. 🥗✨ #SaladLove #RecipeTutorial #SummerVibes #CrispAndCreamy 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
Ingredients:
* 2 English cucumbers
* 8 radishes
* 1/4 small red onion
* 1 container (5%) of Fage Greek yogurt
* 1/2 cup mayonnaise
* 1 tablespoon apple cider vinegar
* 1 clove of garlic, minced
* 1/2 tsp sugar
* Squeeze of fresh lemon juice
* 1/4 cup fresh dill leaves
* Freshly cracked black pepper
* Salt to taste
Instructions:
* Begin by preparing the dressing. In a mixing bowl, combine the Fage Greek yogurt, mayonnaise, apple cider vinegar, minced garlic, sugar, dill, and a squeeze of fresh lemon juice. Whisk the ingredients together until well blended. Set aside.
* Wash and dry the English cucumbers and radishes. Slice the cucumbers into thin rounds, and thinly slice the radishes as well. Finely slice the red onion.
* In a large salad bowl, add the sliced cucumbers, radishes, and red onion. Gently toss them together to evenly distribute the ingredients.
* Pour the prepared dressing over the cucumber, radish, and onion mixture. Use a spoon or spatula to coat the vegetables thoroughly with the creamy dressing.
* Sprinkle more fresh dill leaves over the salad and season generously with freshly cracked black pepper. Add salt to taste.
* Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Ingredients:
* 2 English cucumbers
* 8 radishes
* 1/4 small red onion
* 1 container (5%) of Fage Greek yogurt
* 1/2 cup mayonnaise
* 1 tablespoon apple cider vinegar
* 1 clove of garlic, minced
* 1/2 tsp sugar
* Squeeze of fresh lemon juice
* 1/4 cup fresh dill leaves
* Freshly cracked black pepper
* Salt to taste
Instructions:
* Begin by preparing the dressing. In a mixing bowl, combine the Fage Greek yogurt, mayonnaise, apple cider vinegar, minced garlic, sugar, dill, and a squeeze of fresh lemon juice. Whisk the ingredients together until well blended. Set aside.
* Wash and dry the English cucumbers and radishes. Slice the cucumbers into thin rounds, and thinly slice the radishes as well. Finely slice the red onion.
* In a large salad bowl, add the sliced cucumbers, radishes, and red onion. Gently toss them together to evenly distribute the ingredients.
* Pour the prepared dressing over the cucumber, radish, and onion mixture. Use a spoon or spatula to coat the vegetables thoroughly with the creamy dressing.
* Sprinkle more fresh dill leaves over the salad and season generously with freshly cracked black pepper. Add salt to taste.
* Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
🍑✨ Indulge in the ultimate summer treat with these homemade Peach Pastry Pies! 🥐🍑 Made with juicy diced peaches cooked to perfection in a sweet compote and enveloped in flaky puff pastry, these delightful pies are a true summer delight.🌞😍 The aromatic blend of vanilla and cinnamon adds a touch of warmth, while the sparkling sugar on top gives them a delightful crunch.🌟💕 Swipe to see how easy it is to make these heavenly treats, and don’t forget to save the recipe for later! 📝👩🍳✨ #PeachPastryPies #SummerDelights #HomemadeGoodness #PuffPastryMagic #SweetTreats #PastryLove 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
Peach Compote
Ingredients:
* 5 peaches, diced
* 1/2 cup sugar
* 2 tablespoons water
* Squeeze of lemon juice
* 1 tablespoon cornstarch
* 1 tablespoon water (for slurry)
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
Instructions:
* Wash the peaches and leave the skin on. Cut them into small dice.
* In a saucepan over medium heat, combine 2 tablespoons of water, sugar, and lemon juice. Stir until the sugar is dissolved.
* Add the diced peaches to the saucepan and cook for approximately 5 minutes, until the peaches soften slightly.
* In a small bowl, mix the cornstarch and water to create a slurry.
* Add the cornstarch slurry to the saucepan and cook for an additional 2-3 minutes, stirring constantly. The mixture will thicken.
* Stir in the vanilla extract and ground cinnamon. Cook for another minute.
* Remove from heat and let the peach compote cool. It will continue to thicken as it cools.
Pastry Pies
Ingredients:
* 1-2 boxes of puff pastry (see notes)
* 1 egg
* 1 teaspoon water
* Peach compote (from the previous recipe)
* Sprinkles white sparkling sugar
Instructions:
* Preheat your oven to 375°F (190°C).
* Sprinkle some flour on a work surface to prevent sticking.
* Unfold two sheets of puff pastry and cut each sheet into 6 equal rectangles, resulting in a total of 12 rectangles.
* In a small bowl, beat the egg with water to make an egg wash.
* Brush the edges of the puff pastry rectangles with the egg wash.
* Spoon 1-2 tablespoons of peach compote onto 6 of the pastry rectangles, leaving a small border around the edges.
* Place the remaining 6 pastry rectangles on top of the ones with the compote, creating a sandwich. Use a fork to gently press down and seal the edges of the pastry pies, ensuring that the filling is enclosed. Additionally, use a knife to make slits on the top pastry layer to allow steam to escape.
* Brush the top of each pastry pie with the egg wash and sprinkle them with white sparkling sugar for a touch of sweetness and crunch.
* Transfer the pastry pies to a baking sheet lined with parchment paper.
* Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
* Remove from the oven and let them cool slightly before serving. Enjoy the delicious peach pastry pies!
Note: If desired, you can repeat the process with the second box of puff pastry to make additional pastry pies. Simply follow the same instructions using the remaining puff pastry sheets, peach compote, and egg wash. The peach compote can also be enjoyed on its own or used as a topping for other desserts like ice cream, pancakes, or yogurt.
Peach Compote
Ingredients:
* 5 peaches, diced
* 1/2 cup sugar
* 2 tablespoons water
* Squeeze of lemon juice
* 1 tablespoon cornstarch
* 1 tablespoon water (for slurry)
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
Instructions:
* Wash the peaches and leave the skin on. Cut them into small dice.
* In a saucepan over medium heat, combine 2 tablespoons of water, sugar, and lemon juice. Stir until the sugar is dissolved.
* Add the diced peaches to the saucepan and cook for approximately 5 minutes, until the peaches soften slightly.
* In a small bowl, mix the cornstarch and water to create a slurry.
* Add the cornstarch slurry to the saucepan and cook for an additional 2-3 minutes, stirring constantly. The mixture will thicken.
* Stir in the vanilla extract and ground cinnamon. Cook for another minute.
* Remove from heat and let the peach compote cool. It will continue to thicken as it cools.
Pastry Pies
Ingredients:
* 1-2 boxes of puff pastry (see notes)
* 1 egg
* 1 teaspoon water
* Peach compote (from the previous recipe)
* Sprinkles white sparkling sugar
Instructions:
* Preheat your oven to 375°F (190°C).
* Sprinkle some flour on a work surface to prevent sticking.
* Unfold two sheets of puff pastry and cut each sheet into 6 equal rectangles, resulting in a total of 12 rectangles.
* In a small bowl, beat the egg with water to make an egg wash.
* Brush the edges of the puff pastry rectangles with the egg wash.
* Spoon 1-2 tablespoons of peach compote onto 6 of the pastry rectangles, leaving a small border around the edges.
* Place the remaining 6 pastry rectangles on top of the ones with the compote, creating a sandwich. Use a fork to gently press down and seal the edges of the pastry pies, ensuring that the filling is enclosed. Additionally, use a knife to make slits on the top pastry layer to allow steam to escape.
* Brush the top of each pastry pie with the egg wash and sprinkle them with white sparkling sugar for a touch of sweetness and crunch.
* Transfer the pastry pies to a baking sheet lined with parchment paper.
* Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
* Remove from the oven and let them cool slightly before serving. Enjoy the delicious peach pastry pies!
Note: If desired, you can repeat the process with the second box of puff pastry to make additional pastry pies. Simply follow the same instructions using the remaining puff pastry sheets, peach compote, and egg wash. The peach compote can also be enjoyed on its own or used as a topping for other desserts like ice cream, pancakes, or yogurt.
🎥🍑🥣✨ Check out this mouthwatering breakfast creation: Steel Cut Oats with Caramelized Peaches and Cream! 😍🔥🌞 The perfect blend of hearty oats, luscious peaches, and creamy goodness. 🙌🏻🍚🍑 Whip up a bowl of comfort with just a few simple steps! 💪🏻👩🍳 Are you ready for a flavor explosion? 🤤🎉 #BreakfastGoals #OatLoversUnite #CaramelizedPeaches #CreamyGoodness #StartYourDayRight #FoodieDelights #DeliciousBreakfast #EasyRecipe #CookingTime #MorningFuel 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
Ingredients:
* 3 cups water
* 1 cup steel cut oats
* Pinch of salt
* 2 peaches, sliced
* 3 tbsp butter
* 1/4 cup brown sugar
* Chopped walnuts, for garnish
* Cream, for serving
* Ground cinnamon, for sprinkling
Instructions:
* In a pressure cooker, combine the water, steel cut oats, and a pinch of salt.
* Securely seal the valve and set the pressure cooker to cook on high pressure for 12 minutes.
* Once the cooking time is complete, allow for a natural release for 10 minutes.
* Meanwhile, in a separate skillet, melt the butter over medium heat. Add the brown sugar and stir until melted and combined.
* Add the sliced peaches to the skillet and cook until they become syrupy, approximately 5 minutes.
* To serve, pour the caramelized peaches over the cooked oats.
* Top with chopped walnuts, a drizzle of cream, and a sprinkle of ground cinnamon.
Ingredients:
* 3 cups water
* 1 cup steel cut oats
* Pinch of salt
* 2 peaches, sliced
* 3 tbsp butter
* 1/4 cup brown sugar
* Chopped walnuts, for garnish
* Cream, for serving
* Ground cinnamon, for sprinkling
Instructions:
* In a pressure cooker, combine the water, steel cut oats, and a pinch of salt.
* Securely seal the valve and set the pressure cooker to cook on high pressure for 12 minutes.
* Once the cooking time is complete, allow for a natural release for 10 minutes.
* Meanwhile, in a separate skillet, melt the butter over medium heat. Add the brown sugar and stir until melted and combined.
* Add the sliced peaches to the skillet and cook until they become syrupy, approximately 5 minutes.
* To serve, pour the caramelized peaches over the cooked oats.
* Top with chopped walnuts, a drizzle of cream, and a sprinkle of ground cinnamon.
🌟 Get cozy and dig into a bowl of ultimate comfort with this White Chicken Chili! 🍲💛 Let the tender chicken, creamy white beans, and irresistible blend of flavors transport you to flavor heaven.🌶️🧅 Sauteed onions and garlic add their aromatic charm, while spices like cumin, chili powder, and oregano create a symphony of deliciousness.✨✨ The Instant Pot makes it a breeze – sauté, pressure cook, shred, and slow cook to perfection. Finish it off with shredded white cheddar, a dollop of sour cream, fresh cilantro, and a squeeze of lime for that extra burst of freshness.🧀🍋 Your taste buds are in for a treat! 😋🌟 #ComfortFood #WhiteChickenChili #InstantPotDelights #FlavorfulEats #SoupRecipes 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
Ingredients:
* 1.75-2lbs boneless, skinless chicken thighs (we like a combination of breast and thighs)
* 4 cups chicken broth
* 2 cans of white beans (northern or cannellini), drained
* 15oz roasted salsa verde
* 2 tbsp olive oil
* 1 medium onion, diced
* 2 cloves of garlic, minced
* 1 jalapeño pepper, seeded and halved
* 2 tsp ground cumin
* 1 tsp chili powder
* 1 tsp dried oregano
* 2 bay leaves
* 1 tsp kosher salt
* ½ tsp pepper
Garnish:
* Shredded white cheddar cheese
* Sour cream
* Fresh cilantro leaves
* Lime wedges
Instructions:
* Set your Instant Pot to sauté mode and heat the olive oil. Add the diced onion and sauté until soft and translucent. Then, add the minced garlic and continue to sauté for an additional minute.
* Add the boneless chicken thighs to the Instant Pot, along with the chicken broth, drained white beans, roasted salsa verde, seeded jalapeño halves, ground cumin, chili powder, dried oregano, bay leaves, kosher salt, and pepper. Stir well to combine.
* Close the Instant Pot's valve and set it to pressure cook on high for 12-15 minutes. Once the cooking time is complete, allow a natural release of the pressure. Check to see that the chicken has been cooked to a safe internal temperature of 165F.
* Using two forks, shred the chicken directly inside the Instant Pot. Remove and discard the jalapeño halves and bay leaves.
* Switch the Instant Pot to slow cook mode and cook the soup for an additional 15-30 minutes to allow the flavors to meld together.
* Serve the white chicken chili hot. Garnish each serving with shredded white cheddar cheese, a dollop of sour cream, a sprinkle of fresh cilantro leaves, and a squeeze of lime juice.
Ingredients:
* 1.75-2lbs boneless, skinless chicken thighs (we like a combination of breast and thighs)
* 4 cups chicken broth
* 2 cans of white beans (northern or cannellini), drained
* 15oz roasted salsa verde
* 2 tbsp olive oil
* 1 medium onion, diced
* 2 cloves of garlic, minced
* 1 jalapeño pepper, seeded and halved
* 2 tsp ground cumin
* 1 tsp chili powder
* 1 tsp dried oregano
* 2 bay leaves
* 1 tsp kosher salt
* ½ tsp pepper
Garnish:
* Shredded white cheddar cheese
* Sour cream
* Fresh cilantro leaves
* Lime wedges
Instructions:
* Set your Instant Pot to sauté mode and heat the olive oil. Add the diced onion and sauté until soft and translucent. Then, add the minced garlic and continue to sauté for an additional minute.
* Add the boneless chicken thighs to the Instant Pot, along with the chicken broth, drained white beans, roasted salsa verde, seeded jalapeño halves, ground cumin, chili powder, dried oregano, bay leaves, kosher salt, and pepper. Stir well to combine.
* Close the Instant Pot's valve and set it to pressure cook on high for 12-15 minutes. Once the cooking time is complete, allow a natural release of the pressure. Check to see that the chicken has been cooked to a safe internal temperature of 165F.
* Using two forks, shred the chicken directly inside the Instant Pot. Remove and discard the jalapeño halves and bay leaves.
* Switch the Instant Pot to slow cook mode and cook the soup for an additional 15-30 minutes to allow the flavors to meld together.
* Serve the white chicken chili hot. Garnish each serving with shredded white cheddar cheese, a dollop of sour cream, a sprinkle of fresh cilantro leaves, and a squeeze of lime juice.
🌱 Creamy Garbanzo Bean Hummus Recipe! 🌱 Looking for a delicious and nutritious snack? Look no further! Check out this easy recipe for homemade garbanzo bean hummus. Start by cooking the beans in an Instant Pot with water and salt, then refrigerate for ultimate creaminess. Blend with garlic, tahini, lemon juice, and olive oil until smooth. Drizzle with olive oil and top with toasted pine nuts and paprika for an extra flavor punch! Perfect for dipping, spreading, or snacking. Try it out and let me know what you think! 😋👌 #GarbanzoBeanHummus #CreamyGoodness #HealthySnack #HomemadeRecipe #TikTokFood #FoodieFavs #EasyRecipe #DeliciousDip #SnackTime #YummyTreat #Hummus
Ingredients:
2 cups dry garbanzo beans
4 cups water
1/2 teaspoon salt
5 ounces tahini
3-5 cloves garlic, minced
Juice of 2 lemons
1/4 cup olive oil, plus more for drizzling
Toasted pine nuts (toasted in butter)
Paprika
Instructions:
Begin by rinsing and draining the garbanzo beans thoroughly.
Place the beans in an Instant Pot along with 4 cups of water and 1/2 teaspoon of salt.
Seal the Instant Pot valve and cook on high pressure for 60 minutes.
Allow the pressure to release naturally for 20 minutes.
Once the beans have cooled, refrigerate them in their liquid for up to two hours (or overnight).
Drain the beans, reserving some of the liquid.
In a food processor or blender, combine the drained beans, minced garlic, tahini, lemon juice, and 3-5 ice cubes.
Process the mixture until smooth while slowly adding 1/4 cup of olive oil.
If needed, add a little more of the reserved liquid to achieve your desired consistency.
Transfer the creamy hummus into a bowl and drizzle with additional olive oil.
For an extra touch of flavor and texture, sprinkle toasted pine nuts and paprika over the hummus.
Serve and enjoy this delicious garbanzo bean hummus as a dip, spread, or a healthy snack.
Ingredients:
2 cups dry garbanzo beans
4 cups water
1/2 teaspoon salt
5 ounces tahini
3-5 cloves garlic, minced
Juice of 2 lemons
1/4 cup olive oil, plus more for drizzling
Toasted pine nuts (toasted in butter)
Paprika
Instructions:
Begin by rinsing and draining the garbanzo beans thoroughly.
Place the beans in an Instant Pot along with 4 cups of water and 1/2 teaspoon of salt.
Seal the Instant Pot valve and cook on high pressure for 60 minutes.
Allow the pressure to release naturally for 20 minutes.
Once the beans have cooled, refrigerate them in their liquid for up to two hours (or overnight).
Drain the beans, reserving some of the liquid.
In a food processor or blender, combine the drained beans, minced garlic, tahini, lemon juice, and 3-5 ice cubes.
Process the mixture until smooth while slowly adding 1/4 cup of olive oil.
If needed, add a little more of the reserved liquid to achieve your desired consistency.
Transfer the creamy hummus into a bowl and drizzle with additional olive oil.
For an extra touch of flavor and texture, sprinkle toasted pine nuts and paprika over the hummus.
Serve and enjoy this delicious garbanzo bean hummus as a dip, spread, or a healthy snack.
🍝 Craving some mouthwatering Bolognese goodness! 😍🔥 Join me on this culinary journey as we whip up a classic Italian masterpiece. 🇮🇹👌🏻 From the rich tomato sauce to the perfectly seasoned ground beef, this Bolognese recipe is a flavor explosion! 🌿✨ Who's up for a Bolognese feast? Let's dive in together! 🎉🙌🏻 #BologneseLove #ItalianFoodie #PastaPerfection #FoodObsession #FoodieLife #foodtiktok #DinnerDelights #ComfortFood #FoodLover #TikTokFoodie #italianrecipes 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
1lb ground beef
1lb ground pork
4oz pancetta
1 jumbo onion
2 carrots
2 celery stalks
1 6oz can Cento tomato paste
4 cups chicken stock
2 cups white wine
2 cups whole milk
Pinch grated nutmeg
2 bay leaves
1 tsp Italian seasoning
1/4 tsp granulated garlic
2-3 tbsp olive oil
3/4 - 1 cup grated parmesan
parmesan rind (optional)
I cup pasta water
1 tsp kosher salt
pepper to taste
2 lbs Pappardelle noodles
Season and sear ground beef and pork in olive oil over med-high heat. (Note: Meat does not have to be cooked through). Drain and remove.
Cook pancetta in same pan over med-high heat for 3-5min while scraping up browned bits. Quickly add sofrito (finely processed onion, carrots, and celery), turn burner to medium, and continue stirring until liquid is mostly evaporated.
Add in white wine and partially cooked beef/pork. Continually stir and crush beef with wooden spoon. Cook until liquid is almost gone.
Add tomato paste and cook down for 3-5 more minutes. Add grated nutmeg, remaining liquids (chicken stock and milk), bay leaves, parmesan rind, and seasonings. Salt to taste.
Cook for 2-3 hrs on low heat. Remove rind and bay leaves.
Cook noodles according to package directions (al dente). Add one cup of pasta water to bolognese sauce along with parmesan. Stir until melted, then add noodles. Serve with crusty bread and salad.
*This recipe was inspired and adapted from Bon Appetit.
1lb ground beef
1lb ground pork
4oz pancetta
1 jumbo onion
2 carrots
2 celery stalks
1 6oz can Cento tomato paste
4 cups chicken stock
2 cups white wine
2 cups whole milk
Pinch grated nutmeg
2 bay leaves
1 tsp Italian seasoning
1/4 tsp granulated garlic
2-3 tbsp olive oil
3/4 - 1 cup grated parmesan
parmesan rind (optional)
I cup pasta water
1 tsp kosher salt
pepper to taste
2 lbs Pappardelle noodles
Season and sear ground beef and pork in olive oil over med-high heat. (Note: Meat does not have to be cooked through). Drain and remove.
Cook pancetta in same pan over med-high heat for 3-5min while scraping up browned bits. Quickly add sofrito (finely processed onion, carrots, and celery), turn burner to medium, and continue stirring until liquid is mostly evaporated.
Add in white wine and partially cooked beef/pork. Continually stir and crush beef with wooden spoon. Cook until liquid is almost gone.
Add tomato paste and cook down for 3-5 more minutes. Add grated nutmeg, remaining liquids (chicken stock and milk), bay leaves, parmesan rind, and seasonings. Salt to taste.
Cook for 2-3 hrs on low heat. Remove rind and bay leaves.
Cook noodles according to package directions (al dente). Add one cup of pasta water to bolognese sauce along with parmesan. Stir until melted, then add noodles. Serve with crusty bread and salad.
*This recipe was inspired and adapted from Bon Appetit.
🎥🌟 Craving a taste of Italy? Join me as I whip up a mouthwatering Copycat La Scala Salad inspired by the famous LA restaurant! 🥗🍋✨ Watch as I toss together crisp iceberg lettuce, drizzle it with a tangy vinaigrette, sprinkle shaved Parmesan, and add some garbanzo beans for extra protein! 😍🌞🥂 Let's dig in and enjoy this easy yet incredibly delicious salad! 🤤✨ #LaScalaSalad #ItalianInspiration #CopycatRecipe #TasteofItaly #CraveTheFlavor #HomemadeGoodness #SaladLovers #SummerEats #FoodieFaves #FreshAndDelicious
1 small head iceberg lettuce shredded
I can garbanzo beans drained
35-40 pieces of salami sliced
4 oz shredded mozzarella
3/4 - 1 cup shaved parmesan
1/4 red onion thinly sliced
salt & pepper to taste
1/4 cup extra virgin olive oil
2 tbsp red wine vinaigrette
1 minced garlic (not shown)
1 tsp oregano
1/4 tsp fresh ground black pepper
grated parmesan
1 small head iceberg lettuce shredded
I can garbanzo beans drained
35-40 pieces of salami sliced
4 oz shredded mozzarella
3/4 - 1 cup shaved parmesan
1/4 red onion thinly sliced
salt & pepper to taste
1/4 cup extra virgin olive oil
2 tbsp red wine vinaigrette
1 minced garlic (not shown)
1 tsp oregano
1/4 tsp fresh ground black pepper
grated parmesan
🌮🎵 Get Your Taste Buds Dancing with Crispy Mexican Tostadas! 🎵🌮 Are you ready to spice up your TikTok feed with a mouthwatering recipe? Check out these easy-to-make crispy Mexican tostadas that will have you doing a flavor-filled dance! Start by frying or toasting corn tortillas till they're perfectly crispy. Then, slather on a layer of velvety refried beans and get creative with vibrant toppings like shredded lettuce, diced tomatoes, creamy guacamole, zesty salsa, and tangy sour cream. Capture every crunchy bite and explosion of flavors in a catchy TikTok video that'll make your followers drool! So, let's taco 'bout these tostadas and bring the fiesta to your kitchen! 🎉🔥 #TikTokTostadas #CrispyCravings #MexicanFlavorExplosion #FoodDanceParty #GetYourTasteBudsDancing #TostadaTime #TikTokFoodie #FlavorfulBites #TastyCreations #FiestaInYourMouth 👉 See recipe links in bio or DM me 👉 Save this idea for later 👉 ❤️
Street corn tortillas
Cooked ground beef with taco seasoning
Refried beans (see website for recipe)
Iceberg lettuce
Monterey Jack cheese
Cheddar cheese
Pico de gallo (see prior video for recipe)
Oil for frying
Salt
Fry tortillas until golden, then add salt. Assemble as seen in video.
Street corn tortillas
Cooked ground beef with taco seasoning
Refried beans (see website for recipe)
Iceberg lettuce
Monterey Jack cheese
Cheddar cheese
Pico de gallo (see prior video for recipe)
Oil for frying
Salt
Fry tortillas until golden, then add salt. Assemble as seen in video.