MEGA TRUFFLE LOBSTER TAIL DEEP DISH Ingredients: 2 lobster tails, chopped 1 tbsp truffle oil 2 garlic cloves, minced 1 cup shredded mozzarella 1 roll pizza dough Fresh parsley for garnish Instructions: 1⃣ Sauté lobster with garlic and truffle oil until cooked. 2⃣ Press dough into pan, layer lobster mix and cheese. 3⃣ Bake at 425°F (220°C) for 20–25 minutes until golden. 4⃣ Garnish with parsley and serve hot. Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4

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If you're on a low-carb kick but still crave that breakfast favorite, these Keto Pancakes are a game changer! Deliciously cheesy and oh-so-easy to whip up, they’ll keep you satisfied and energized. Ingredients: - 1 egg - 1 tablespoon cream cheese - 1 tablespoon almond flour - 1 tablespoon parmesan cheese - Fillings of your choice (e.g., ham, mozzarella) - Pinch of pepper - Black coffee (optional) Directions: 1. In a mixing bowl, combine the egg, cream cheese, almond flour, parmesan cheese, and a pinch of pepper. Mix until you have a smooth batter. 2. Heat a skillet over medium heat and lightly grease it if needed. Pour the batter into the skillet like you would with a regular pancake. 3. Cook for about 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes. 4. Once the pancake is cooked through, add your favorite fillings on one half, fold it over, and let it heat through for a minute. 5. Serve warm alongside a cup of black coffee if you like! Nutritional Values (per pancake): - Calories: 170 - Protein: 10g - Carbs: 3g - Fat: 14g - Fiber: 1g Serving Size: 1 pancake Enjoy a delightful breakfast that fits your keto lifestyle! #KetoBreakfast #LowCarb #HealthyEating #PancakeLove #BreakfastGoals

Come on, who doesn't love a good pickle?

Korean BBQ Chicken Wings Sticky Korean BBQ Wings with Sesame and Scallions Ingredients: 2 lbs chicken wings, split and tips removed 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon cornstarch 1 tablespoon vegetable oil For the Korean BBQ Sauce: 1/2 cup soy sauce 1/4 cup brown sugar 2 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon gochujang (Korean chili paste) 2 cloves garlic, minced 1 teaspoon grated ginger 1 tablespoon honey 1 tablespoon water Garnish: 1 tablespoon toasted sesame seeds 2 green onions, thinly sliced Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and place a wire rack on top. Pat chicken wings dry with paper towels. Toss with salt, pepper, cornstarch, and vegetable oil until evenly coated. Arrange wings on the rack in a single layer and bake for 40–45 minutes, flipping halfway, until crispy and golden brown. Meanwhile, in a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, ginger, honey, and water. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until thickened slightly. Remove wings from oven and toss in the warm Korean BBQ sauce until well coated. Return wings to the oven for 5 minutes to caramelize. Garnish with sesame seeds and green onions. Serve hot. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 420 kcal | Servings: 4 servings #koreanbbqwings #stickywings #gochujanglove #chickenwingrecipes #asiandinnerideas #bakedchickenwings #koreanfusionfood #easyappetizers #gamefood #partywings #sweetandspicychicken #wingsfordays #sesamechicken #boldflavor #ovenbakedgoodness #chickendishes #wingnight #asianflavors #crispyandsaucy #umamibomb Sticky, spicy, and bursting with flavor – these Korean BBQ Chicken Wings are oven-baked to crispy perfection and coated in a luscious gochujang glaze!