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Homemade Beef Jerky
Smoky and Savory Homemade Beef Jerky
Ingredients:
2 lbs lean beef (top round or flank steak), thinly sliced
1/3 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional for heat)
1 teaspoon liquid smoke (optional for added smoky flavor)
Directions:
Slice the beef into thin, uniform strips (freeze the meat for 30–60 minutes first to make slicing easier).
In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, paprika, black pepper, red pepper flakes, and liquid smoke. Stir to mix well.
Add the beef strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 6 hours or overnight.
Preheat your oven to 175°F (80°C) and line two baking sheets with foil. Place a wire rack on each sheet.
Lay the beef strips in a single layer across the wire racks, leaving space between each piece.
Bake for 3–4 hours, flipping once halfway through, until the jerky is dry and firm but still slightly pliable.
Let the jerky cool completely before storing it in an airtight container.
Prep Time: 15 minutes + marinating | Cooking Time: 3.5 hours | Total Time: approx. 4 hours
Kcal: 165 kcal per serving | Servings: 8 servings
#beefjerky #homemadejerky #jerkyrecipe #lowcarbsnack #proteinpacked #diyjerky #meatlovers #ovenjerky #savorysnacks #preservedmeat #jerkylovers #snackideas #homemadesnacks #foodprep #jerkytime #smokyflavor #beefrecipes #kitchensnack #beefsnack #flavorfulbites
Making your own jerky at home is easier than you think! Try this savory, smoky Homemade Beef Jerky—packed with flavor, protein, and perfect for snacking on the go!Homemade Beef Jerky Smoky and Savory Homemade Beef Jerky Ingredients: 2 lbs lean beef (top round or flank steak), thinly sliced 1/3 cup soy sauce 1/4 cup Worcestershire sauce 1 tablespoon brown sugar 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes (optional for heat) 1 teaspoon liquid smoke (optional for added smoky flavor) Directions: Slice the beef into thin, uniform strips (freeze the meat for 30–60 minutes first to make slicing easier). In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, paprika, black pepper, red pepper flakes, and liquid smoke. Stir to mix well. Add the beef strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 6 hours or overnight. Preheat your oven to 175°F (80°C) and line two baking sheets with foil. Place a wire rack on each sheet. Lay the beef strips in a single layer across the wire racks, leaving space between each piece. Bake for 3–4 hours, flipping once halfway through, until the jerky is dry and firm but still slightly pliable. Let the jerky cool completely before storing it in an airtight container. Prep Time: 15 minutes + marinating | Cooking Time: 3.5 hours | Total Time: approx. 4 hours Kcal: 165 kcal per serving | Servings: 8 servings #beefjerky #homemadejerky #jerkyrecipe #lowcarbsnack #proteinpacked #diyjerky #meatlovers #ovenjerky #savorysnacks #preservedmeat #jerkylovers #snackideas #homemadesnacks #foodprep #jerkytime #smokyflavor #beefrecipes #kitchensnack #beefsnack #flavorfulbites Making your own jerky at home is easier than you think! Try this savory, smoky Homemade Beef Jerky—packed with flavor, protein, and perfect for snacking on the go!
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Mushroom and Spinach Alfredo Pasta
Creamy Alfredo Pasta with Garlic Sautéed Mushrooms and Wilted Spinach
Ingredients:
12 oz fettuccine or pasta of choice
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
10 oz mushrooms (cremini or white button), sliced
4 cups baby spinach
1 ½ cups heavy cream
1 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 tsp nutmeg (optional)
Extra Parmesan and parsley, for garnish
Directions:
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, drain, and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add mushrooms and cook until golden and their moisture evaporates, 6–8 minutes.
Stir in the spinach and cook until just wilted, about 1–2 minutes.
Pour in the cream, then stir in Parmesan and nutmeg. Simmer gently until the sauce thickens slightly.
Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
Season with salt and pepper to taste. Serve hot, topped with extra Parmesan and fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 590 kcal | Servings: 4 servings
#alfredopasta #mushroomalfredo #spinachpasta #creamygarlicpasta #comfortfood #pastarecipe #easyweeknightmeal #vegetarianpasta #homemadealfredo #mushroomrecipes #spinachlover #cheesypasta #italianinspired #quickdinnerideas #fettuccinealfredo #pastaandcheese #garliccream #meatlessmeal #pastawithveggies #easycomfortfood
Creamy. Garlicky. Packed with mushrooms & greens This Mushroom & Spinach Alfredo Pasta is total comfort in a bowl!Mushroom and Spinach Alfredo Pasta Creamy Alfredo Pasta with Garlic Sautéed Mushrooms and Wilted Spinach Ingredients: 12 oz fettuccine or pasta of choice 1 tbsp olive oil 2 tbsp butter 3 cloves garlic, minced 10 oz mushrooms (cremini or white button), sliced 4 cups baby spinach 1 ½ cups heavy cream 1 cup grated Parmesan cheese Salt and black pepper to taste 1/4 tsp nutmeg (optional) Extra Parmesan and parsley, for garnish Directions: Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, drain, and set aside. In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms and cook until golden and their moisture evaporates, 6–8 minutes. Stir in the spinach and cook until just wilted, about 1–2 minutes. Pour in the cream, then stir in Parmesan and nutmeg. Simmer gently until the sauce thickens slightly. Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste. Serve hot, topped with extra Parmesan and fresh parsley. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #alfredopasta #mushroomalfredo #spinachpasta #creamygarlicpasta #comfortfood #pastarecipe #easyweeknightmeal #vegetarianpasta #homemadealfredo #mushroomrecipes #spinachlover #cheesypasta #italianinspired #quickdinnerideas #fettuccinealfredo #pastaandcheese #garliccream #meatlessmeal #pastawithveggies #easycomfortfood Creamy. Garlicky. Packed with mushrooms & greens This Mushroom & Spinach Alfredo Pasta is total comfort in a bowl!
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Elderflower Ice Cream
Floral Elderflower Ice Cream with a Silky Cream Base
Ingredients:
1 ½ cups heavy cream
1 cup whole milk
4 egg yolks
3/4 cup granulated sugar
1/2 cup elderflower cordial (such as Belvoir or homemade)
1 tsp lemon zest
Pinch of salt
Directions:
In a saucepan, combine cream, milk, lemon zest, and salt. Heat gently over medium until steaming, not boiling.
In a separate bowl, whisk egg yolks and sugar until pale and thick.
Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C).
Remove from heat and stir in the elderflower cordial.
Strain the mixture through a fine mesh sieve. Chill thoroughly in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to a freezer-safe container and freeze for 4 hours until set.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 275 kcal | Servings: 6 servings
#elderflowericecream #floraldessert #summericecream #gourmeticecream #homemadeicecream #custardicecream #elderflowercordial #lemonzesticecream #elegantdessert #botanicaldessert #icecreamlover #lightandcreamy #flavorfinesse #icecreamseason #refinedsweets #floralflavors #europeaninspired #dessertmagic #smallbatchicecream #sweetblossom
Subtle, floral, and irresistibly creamy This Elderflower Ice Cream is like a scoop of springtime in your bowl.Elderflower Ice Cream Floral Elderflower Ice Cream with a Silky Cream Base Ingredients: 1 ½ cups heavy cream 1 cup whole milk 4 egg yolks 3/4 cup granulated sugar 1/2 cup elderflower cordial (such as Belvoir or homemade) 1 tsp lemon zest Pinch of salt Directions: In a saucepan, combine cream, milk, lemon zest, and salt. Heat gently over medium until steaming, not boiling. In a separate bowl, whisk egg yolks and sugar until pale and thick. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and stir in the elderflower cordial. Strain the mixture through a fine mesh sieve. Chill thoroughly in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 4 hours until set. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 275 kcal | Servings: 6 servings #elderflowericecream #floraldessert #summericecream #gourmeticecream #homemadeicecream #custardicecream #elderflowercordial #lemonzesticecream #elegantdessert #botanicaldessert #icecreamlover #lightandcreamy #flavorfinesse #icecreamseason #refinedsweets #floralflavors #europeaninspired #dessertmagic #smallbatchicecream #sweetblossom Subtle, floral, and irresistibly creamy This Elderflower Ice Cream is like a scoop of springtime in your bowl.
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Beef and Miso Soup
Savory Miso Soup with Thinly Sliced Beef, Tofu, and Greens
Ingredients:
1 tablespoon vegetable oil
½ lb thinly sliced beef (sirloin, flank, or hot pot style)
1 tablespoon soy sauce
1 tablespoon mirin (or rice vinegar)
1 teaspoon sesame oil
4 cups dashi broth (or low-sodium beef broth)
3 tablespoons white or red miso paste
½ cup firm tofu, cubed
1 cup shiitake mushrooms, sliced
1 cup baby spinach or napa cabbage
2 green onions, sliced
1 teaspoon grated fresh ginger
Salt, to taste
Optional: chili oil or shichimi togarashi for heat
Directions:
In a pot over medium heat, add vegetable oil. Sauté sliced beef with soy sauce, mirin, sesame oil, and grated ginger for 2–3 minutes until browned. Remove and set aside.
In the same pot, pour in dashi broth and bring to a gentle simmer.
In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot. Do not boil once miso is added.
Add mushrooms and tofu; simmer gently for 5 minutes.
Return beef to the pot along with spinach or napa cabbage. Cook for 2 more minutes until greens wilt.
Taste and adjust seasoning. Ladle into bowls and top with green onions and optional chili oil or togarashi.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 3–4 servings
#misosoup #beefmiso #japaneserecipes #comfortsoup #umamisoup #quickjapanesemeals #beefsoup #heartybroth #misobroth #tofusoup #japanesecooking #homemadesoup #asianflavors #easycomfortfood #misodinner #healthybroth #soupseason #mushroomsoup #beefnoodlebowl #gingersoup
A steaming bowl of miso soup + tender beef = weeknight magic in under 30 minutes Cozy, savory, and soul-warming.Beef and Miso Soup Savory Miso Soup with Thinly Sliced Beef, Tofu, and Greens Ingredients: 1 tablespoon vegetable oil ½ lb thinly sliced beef (sirloin, flank, or hot pot style) 1 tablespoon soy sauce 1 tablespoon mirin (or rice vinegar) 1 teaspoon sesame oil 4 cups dashi broth (or low-sodium beef broth) 3 tablespoons white or red miso paste ½ cup firm tofu, cubed 1 cup shiitake mushrooms, sliced 1 cup baby spinach or napa cabbage 2 green onions, sliced 1 teaspoon grated fresh ginger Salt, to taste Optional: chili oil or shichimi togarashi for heat Directions: In a pot over medium heat, add vegetable oil. Sauté sliced beef with soy sauce, mirin, sesame oil, and grated ginger for 2–3 minutes until browned. Remove and set aside. In the same pot, pour in dashi broth and bring to a gentle simmer. In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot. Do not boil once miso is added. Add mushrooms and tofu; simmer gently for 5 minutes. Return beef to the pot along with spinach or napa cabbage. Cook for 2 more minutes until greens wilt. Taste and adjust seasoning. Ladle into bowls and top with green onions and optional chili oil or togarashi. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 310 kcal | Servings: 3–4 servings #misosoup #beefmiso #japaneserecipes #comfortsoup #umamisoup #quickjapanesemeals #beefsoup #heartybroth #misobroth #tofusoup #japanesecooking #homemadesoup #asianflavors #easycomfortfood #misodinner #healthybroth #soupseason #mushroomsoup #beefnoodlebowl #gingersoup A steaming bowl of miso soup + tender beef = weeknight magic in under 30 minutes Cozy, savory, and soul-warming.
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California Grilled Veggie and Pesto Pasta
Charred Summer Veggie Pasta with Fresh Basil Pesto
Ingredients:
12 oz pasta (farfalle, penne, or rotini)
1 zucchini, sliced into rounds
1 yellow squash, sliced
1 red bell pepper, sliced
1 red onion, sliced into rings
1 tbsp olive oil
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1/2 cup fresh basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
Optional: pine nuts and fresh basil for garnish
Directions:
Cook pasta in salted boiling water until al dente. Drain and set aside.
Preheat a grill or grill pan over medium-high heat.
Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender.
Cut grilled vegetables into bite-sized pieces.
In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated.
Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using.
Serve warm, at room temperature, or chilled as a pasta salad.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings
#grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating
So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.California Grilled Veggie and Pesto Pasta Charred Summer Veggie Pasta with Fresh Basil Pesto Ingredients: 12 oz pasta (farfalle, penne, or rotini) 1 zucchini, sliced into rounds 1 yellow squash, sliced 1 red bell pepper, sliced 1 red onion, sliced into rings 1 tbsp olive oil Salt and pepper, to taste 1 cup cherry tomatoes, halved 1/2 cup fresh basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Optional: pine nuts and fresh basil for garnish Directions: Cook pasta in salted boiling water until al dente. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Cut grilled vegetables into bite-sized pieces. In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated. Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using. Serve warm, at room temperature, or chilled as a pasta salad. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.
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Cranberry Orange Ice Cream
Zesty Orange Ice Cream with Tart Cranberry Swirl
Ingredients:
1 ½ cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 egg yolks
1 tbsp orange zest
1/2 cup freshly squeezed orange juice
1/2 tsp vanilla extract
Pinch of salt
1 cup cranberry sauce or cranberry compote (homemade or store-bought)
Directions:
In a saucepan, combine milk, cream, orange zest, and salt. Heat over medium until steaming.
In a bowl, whisk egg yolks and sugar until pale and thick.
Gradually whisk in the warm cream mixture to temper the eggs.
Return to the saucepan and cook over low heat, stirring constantly, until thickened (170–175°F or 77–80°C).
Remove from heat and stir in orange juice and vanilla.
Strain the custard into a bowl, then chill for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's instructions.
Once churned, layer the ice cream with cranberry sauce in a container, gently swirling with a knife.
Freeze for 4 hours or until firm.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 290 kcal | Servings: 6 servings
#cranberryicecream #orangeicecream #fruitydessert #holidayicecream #zestyflavors #icecreamrecipe #homemadedesserts #sweetandtart #wintericecream #cranberryswirl #citrusdessert #festiveflavors #custardicecream #gourmeticecream #fruitfusion #creamyindulgence #icecreamaddict #homemadetreats #holidayinspired #icecreaminspo
Cranberry + Orange = flavor fireworks in every scoop! This ice cream is bright, creamy, and swirling with tangy cranberry goodness.Cranberry Orange Ice Cream Zesty Orange Ice Cream with Tart Cranberry Swirl Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 egg yolks 1 tbsp orange zest 1/2 cup freshly squeezed orange juice 1/2 tsp vanilla extract Pinch of salt 1 cup cranberry sauce or cranberry compote (homemade or store-bought) Directions: In a saucepan, combine milk, cream, orange zest, and salt. Heat over medium until steaming. In a bowl, whisk egg yolks and sugar until pale and thick. Gradually whisk in the warm cream mixture to temper the eggs. Return to the saucepan and cook over low heat, stirring constantly, until thickened (170–175°F or 77–80°C). Remove from heat and stir in orange juice and vanilla. Strain the custard into a bowl, then chill for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer's instructions. Once churned, layer the ice cream with cranberry sauce in a container, gently swirling with a knife. Freeze for 4 hours or until firm. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 290 kcal | Servings: 6 servings #cranberryicecream #orangeicecream #fruitydessert #holidayicecream #zestyflavors #icecreamrecipe #homemadedesserts #sweetandtart #wintericecream #cranberryswirl #citrusdessert #festiveflavors #custardicecream #gourmeticecream #fruitfusion #creamyindulgence #icecreamaddict #homemadetreats #holidayinspired #icecreaminspo Cranberry + Orange = flavor fireworks in every scoop! This ice cream is bright, creamy, and swirling with tangy cranberry goodness.
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