Cook like a PROkuda

Mediterranean family dinner came to life with high-quality ingredients in collaboration with @Whole Foods Market . I like that I can find all the highest- quality ingredients—fresh produce, tender meats (no antibiotics ever!), and Mediterranean-inspired authentic flavors and my weekly essentials—all in one place 🌿🍋🍅 Tap the link in my bio for more meal inspiration and tips. #TastetheMediterranean #WholeFoodsMarket #WFMCulinaryDestinations

Sizzle. Shred. Dip. Repeat. These birria tacos speak louder than words 🌮🎧✨ 🥩 Ingredients: For the Meat: * 3 lbs beef chuck roast (or a mix of beef shank, short ribs, oxtail) * Salt & pepper to taste * 1 tbsp oil (for searing) For the Birria Sauce: * 3 Arbol chilies (stems/seeds removed) * 2 ancho chiles (stems/seeds removed) * 3-4 Guajillo chillie * 5 garlic cloves * 1 large white onion (quartered) * 2–3 Roma tomatoes * 1 tsp ground cumin * 1 tsp dried oregano * ½ tsp smoked paprika * ½ tsp ground cloves * 1–2 bay leaves * 1 stick cinnamon (optional) * 2 tbsp white vinegar or apple cider vinegar * 2 Tbsp tomato paste * Salt to taste * 4 cups beef broth (plus more if needed) For Assembling Tacos: * Corn tortillas * Chopped white onion & fresh cilantro * Shredded Oaxaca or mozzarella cheese * Lime wedges (optional) * Reserved birria consommé for dipping

#ad 🏈🍗 Super Bowl snacks just leveled up! Crispy Korean wings + spicy cucumber salad = the ultimate game day combo 🔥🥒 ingredients: Chicken Wings: * 24 chicken wings * 1 cup (120g) all-purpose flour Korean Sauce: * 90g Gochujang (Korean chili paste) * 18g grated garlic (about 4 cloves) * 1 tsp ginger powder * 35g hot sauce (adjust based on heat preference) * 45g sugar * 100g honey * 50g mirin * 65g soy sauce * 190g water Breading Mixture: * 330g all-purpose flour * 330g corn starch * 14g salt * 12g baking powder * 9g garlic powder * 9g onion powder Wet Batter: * 1/2 of the breading mixture (about 330g) * 260g water For Salad: * 1 English cucumber * Dressing: * 2 cloves garlic, minced * 1 tbsp soy sauce * 1 tbsp sesame oil * 2 tsp gochugaru (Korean chili flakes) * 2 tsp rice vinegar (or apple cider or white vinegar) * 1 tsp white granulated sugar * 1 tsp sesame seeds

#ad Loaded Potato Soup Ingredients * 3 lb Russet potatoes, cubed * 2 celery sticks chopped * 350 g bacon, chopped (reserve some for topping) • 2 tbsp butter • 2 tbsp bacon grease • 1 medium onion, diced • 5 cloves garlic, minced • 1/4 cup flour • 2 cups milk • 1 cup heavy cream • 4 cups chicken broth • Salt, black pepper, pinch of cayenne (optional), 1 tsp paprika • 2 cups shredded cheddar cheese + extra for topping Instructions: 1. Cook bacon in a large pot until crispy; remove and reserve 2 tbsp grease. 2. Sauté garlic, onion and celery in butter and bacon grease until soft. 3. Make roux by stirring in flour; cook 1-2 min. 4. Add liquids (milk, cream, broth), seasonings, and potatoes. Simmer 15-20 min until tender. 5. Mash slightly for a chunky texture or blend for smoothness. 6. Stir in cheese and bacon, letting cheese melt. Adjust seasoning. 7. Serve hot, topped with bacon, cheddar, and green onions. Enjoy!

Caesar salad with steak 🥩 makes for a perfect lunch option! @Bloom Nutrition #bloompartner Authentic Caesar Dressing Ingredients: * 2 large egg yolks * 3 anchovy fillets * 2-3 small garlic clove, finely minced * 1 teaspoon Dijon mustard * 3-4 capers * 2 tablespoons fresh lemon juice * ½ teaspoon Worcestershire sauce * ½ cup extra virgin olive oil (or a mix of olive oil and neutral oil) * ¼ cup grated Parmesan cheese * Salt and black pepper to taste

#ad Italian Sushi or Japanese Antipasto?🧐High quality gloves linked 👌⬆️

@newageproducts.com Kamado is my new secret weapon for epic BBQ. Smoked these ribs low & slow on the NewAge Kamado Grill — and they came out amazingly delicious! 🥩 Smoked Spare Ribs on Kamado Grill 🌡 Temp: 250°F (indirect heat) ✅ Ingredients 2 racks pork spare ribs Your favorite BBQ dry rub (store-bought or homemade) 1/4 cup beer (for spritzing) Honey sauce ingredients: 1/2 cup ketchup 1/2 cup honey ¼ cup apple cider vinegar Salt &pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 Tbsp Dijon mustard How to Cook: Prep the ribs: Remove the membrane from the back. Generously coat with dry rub. Let rest for 30 min at room temp. Set up your Kamado: Heat to 250°F with indirect heat. Add fruit wood chunks (apple, cherry, or pecan). Smoke: Place ribs bone side down. Close the lid and smoke for 2 hours without peeking. Spritz: At the 2-hour mark, start spritzing every 30 minutes with beer or apple juice. Glaze: At hour 4, brush ribs with the honey BBQ glaze. Finish Smoking: Let them smoke for another 1–2 hours, until they hit an internal temp of 195–203°F, bones stick out about 1/4", and they pass the bend test (flex without breaking).

Level up your breakfast with @Lifeway Kefir probiotics, protein, and a burst of lemony bliss. 🍋🫐 #LifewayLovesYourGuts#LoveYourGuts Lemon Cloud French Toast Ingridients: For Toast * 1/3 cup Lifeway Whole milk kefir * 4 slices Brioche bread * 2 eggs * 1/4 tsp cinnamon and nutmeg mix(optional) For Cheese Cream: * 350 g Lifeway Farmer Cheese * 1 Tbsp Mascarpone cheese * 1 tsp Vanilla * Splash of kefir to help it blend better, but keep it as thick as possible. For Lemon Curd: * 2 eggs * 2 egg yolks * 75 g butter * 160 g sugar * Juice and zest of 2 lemons ( plus orange zest if you have one) For toppings: * Blueberries * Mint Instructions 1. Make the Lemon Curd (You can prep this the night before and chill!) 1. In a small saucepan, whisk together the eggs, yolks, sugar, lemon juice, and zest. 2. Place over medium-low heat and stir constantly with a silicone whisk or spatula until it thickens (about 7–10 min). 3. Remove from heat and whisk in butter until smooth. 4. Pour into a jar, press plastic wrap onto the surface, and chill. 2. Make the Cheese Cream 1. In a food processor or blender, combine Lifeway Farmer Cheese, mascarpone, vanilla, and a splash of kefir. 2. Blend until creamy and thick, but still spreadable. 3. Set aside or refrigerate until ready to use. 3. Cook the French Toast 1. In a shallow bowl, whisk eggs with kefir. 2. Dip each brioche slice into the mixture, soaking both sides. 3. Heat a nonstick skillet or griddle over medium heat and lightly grease itwith butter. 4. Cook the brioche slices until golden brown on each side (2–3 min per side). 4. Assemble & Serve 1. Spread a generous layer of the lemon curd and cheese cream on warm French toast. 2. Add fresh blueberries and a few mint leaves for color and freshness.

Air-Fried Stuffed Hot Chicken Pockets @Bloom Nutrition Ingredients Chicken Mixture: * 1 lb ground chicken breast * 1 tsp salt, ½ tsp black pepper * 1 tsp oregano, 1 tsp paprika, * 1 tsp garlic powder, ½ tsp onion powder * Or any preferred chicken meat seasonings Breading: * 1 cup gluten-free breadcrumbs * ½ cup grated Parmesan Filling (Layer in Order): * 1 tsp pesto * 2-3 sun-dried tomatoes * 1 roasted bell pepper square (canned) * Fresh spinach leaves * Shredded mozzarella * Shredded Gruyère Other: * Avocado oil spray Instructions 1. Mix ground chicken with seasonings. Divide and flatten into thin patties. 2. Spread pesto, then layer sun-dried tomatoes, roasted pepper, spinach, mozzarella, and Gruyère. 3. Fold edges over to seal into a pocket. 4. Coat with breadcrumbs mixed with Parmesan. 5. Spray air fryer basket with avocado oil. Place pockets inside and spray tops. 6. Air fry at 375°F (190°C) for 12-15 minutes 7. Let rest and serve. Enjoy! #bloompartner