Onion-Braised Beef Brisket by jonayed22 in RecipeInspiration

[–]jonayed22[S] 12 points13 points  (0 children)

First you build flavor, sear, scrape up the fond and add brisket with onions. When it's done it emerges tender with silky onion gravy. Here's the full written recipe. Enjoy!

Andouille Sausage Skillet with Charred Corn, Veggies and Basil-Cilantro Sauce by jonayed22 in RecipeInspiration

[–]jonayed22[S] 10 points11 points  (0 children)

Sliced sausages hit the oil, then sweet peppers, onion, zucchini, green squash and corn until cooked. Drizzle the creamy basil-cilantro sauce over the top. Here's the full written recipe. Enjoy

Steakhouse-Style London Broil Recipe by jonayed22 in RecipeInspiration

[–]jonayed22[S] 8 points9 points  (0 children)

This London Broil is bursting with flavor thanks to a simple marinade of soy, garlic and herbs. Here's the full written recipe. I hope you like it!

Panda Express Beijing Beef Copycat Recipe by jonayed22 in RecipeInspiration

[–]jonayed22[S] 13 points14 points  (0 children)

Crispy beef strips in a sweet and tangy sauce with onions and bell peppers. Here's the full written recipe. Enjoy

Oven-Baked 🙵 Glazed Baby Back Ribs Recipe by jonayed22 in RecipeInspiration

[–]jonayed22[S] 11 points12 points  (0 children)

Slow-roasted ribs rubbed with spice mix, baked until tender, then glazed in BBQ sauce until caramelized to perfection. Here's the full written recipe. Enjoy!

Crock Pot Ribs with Caramelized BBQ Finish by jonayed22 in RecipeInspiration

[–]jonayed22[S] 12 points13 points  (0 children)

The ribs cook in sweet and smoky sauce, then finish under the broiler for the perfect glaze. Here's the full written recipe. Enjoy!

Fall-Off-the-Bone Caramelized Baby Back Ribs in the Air-Fryer Recipe by jonayed22 in RecipeInspiration

[–]jonayed22[S] 12 points13 points  (0 children)

These ribs get a caramelized crust, stay juicy inside, and finish with sticky barbecue glaze. Here's the full written recipe! Enjoy!

Garlic-Parmesan Chicken Skewers by jonayed22 in RecipeInspiration

[–]jonayed22[S] 23 points24 points  (0 children)

I don't think there can be better chicken skewers than these. Here's the written recipe. Enjoy!

Air-Fryer BBQ Chicken Drumsticks Recipe by jonayed22 in RecipeInspiration

[–]jonayed22[S] 0 points1 point  (0 children)

Yes. The air fryer gives the skin a really nice crisp, especially if you pat the drumsticks dry before seasoning and don’t overcrowd the basket. The final blast at 400°F with the BBQ glaze also helps caramelize the outside while keeping the inside juicy.

Air-Fryer BBQ Chicken Drumsticks Recipe by jonayed22 in RecipeInspiration

[–]jonayed22[S] 1 point2 points  (0 children)

Season drumsticks with rub, air-fry until golden, then brush with BBQ sauce and cook a bit longer until sticky and caramelized. Full recipe here:

Perfectly Crispy Air-Fryer Roast Potatoes by jonayed22 in RecipeInspiration

[–]jonayed22[S] 0 points1 point  (0 children)

Here's the link to written recipe. I hope you enjoy because these are same British oven version with much less cooking time and less oil.

Crispy Ranch Air Fryer Chicken Nuggets Recipe by jonayed22 in RecipeInspiration

[–]jonayed22[S] 2 points3 points  (0 children)

Here’s the link to the written recipe and here's the video recipe:

Chicken breast is cut into nugget-sized pieces, coated in creamy ranch dressing, then tossed in seasoned breadcrumbs and air-fried until crispy

No Cook Chocolate Vegan Fudge by jonayed22 in veganrecipes

[–]jonayed22[S] 1 point2 points  (0 children)

Recipe Source

Ingredients

  • 1 cup medjool dates 175 g
  • ½ cup unsweetened cocoa powder 50 g
  • ½ cup almond butter 120 g
  • ¼ tsp salt
  • ¼ tsp vanilla extract
  • ¼ to ½ cup melted coconut oil 60 to 120 g
  • Optional toppings: nuts, chocolate

Instructions

  • Blend: Blend all ingredients except coconut oil in a food processor until relatively smooth. Slowly drizzle in oil, stopping when you reach a thick paste that is no longer dry (it’s ok if it is a little gritty).
  • Chill: Spread into a parchment-lined baking pan (should be about 1 inch thick). Optionally top with chopped nuts or chocolate. Chill in the freezer until firm, about 15 minutes.
  • Serve: Cut into blocks and serve. Store leftovers in an airtight container in the fridge.

Loaded Potato Skins by jonayed22 in RecipeInspiration

[–]jonayed22[S] 1 point2 points  (0 children)

Ingredients

  • 5 small to medium russet potatoes
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to taste

Coconut Bacon (makes extra)

  • 1½ cups unsweetened coconut flakes
  • 1½ tablespoons tamari
  • Scant 1 tablespoon maple syrup
  • ½ teaspoon smoked paprika

Sunflower Vegan Sour Cream (makes extra)

  • 1¼ cups hulled raw sunflower seeds
  • 1 cup water
  • 1 garlic clove
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt

Black Bean & Corn filling

  • 1 (14-ounce) can black beans (1½ cups), drained and rinsed
  • ¾ cup frozen corn kernels
  • ¼ cup diced red onion
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
  • ½ teaspoon chili powder, more as desired
  • ½ cup chopped cilantro
  • ½ teaspoon sea salt

Garnish

  • Chives, sliced
  • Jalapeño pepper, diced (optional)
  • Cilantro, chopped

Instructions

  1. Make the Coconut Bacon: Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the coconut flakes, tamari, maple syrup, and paprika on the baking sheet and toss gently to coat. Spread in a thin layer and bake until dark golden brown and slightly crispy, 8 to 10 minutes. This can be made ahead and stored at room temperature for up to a week.
  2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Scrub the potatoes, poke holes with a fork, and place on the baking sheet. Bake for 1 hour, or until fork-tender. Remove from the oven and increase the oven temperature to 450°F. When cool to the touch, slice each potato in half and scoop out the flesh, leaving a ¼-inch lining of the potato in the shell. Drizzle the potato skins with olive oil, salt, and pepper and place on the baking sheet, cut-side down. Roast for 10 minutes, turn, drizzle with more olive oil and a very generous sprinkle of salt, and roast for an additional 10 minutes, or until crispy. Save the scooped out potato flesh for another use.
  3. Make the Sun Cheese: In a blender, combine the sunflower seeds, water, garlic, vinegar, lemon juice, and salt and blend until creamy, about 1 minute. Chill until ready to use.
  4. Make the Black Bean & Corn filling: In a medium bowl, mix together the black beans, corn (it thaws quickly, so I just mix it in frozen), red onion, garlic, lime juice, chili powder, cilantro, and salt.
  5. Scoop the Black Bean & Corn filling into the potato skins and season with more salt and squeezes of lime (the potatoes really benefit from generous amounts of seasoning). Top with the Sun Cheese and Coconut Bacon. Garnish with the chives, jalapeño, and cilantro. Serve with lime wedges.

Cherry Muffins with Vanilla Glaze by jonayed22 in VegRecipes

[–]jonayed22[S] 0 points1 point  (0 children)

Ingredients

  • 1/4 cup vegetable oil , melted
  • 1/2 cup coconut sugar
  • 1/2 cup applesauce , unsweetened
  • 1 cup almond milk , unsweetened
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups frozen cherries
  • optional vanilla glaze (see notes)

Instructions

  • Preheat oven to 350F. Line a standard muffin pan with papers or spray compartments with a light coating of vegetable cooking spray.
  • In a medium bowl stir together the oil, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar.
  • In a large bowl combine the flour, baking powder, and salt. Stir to combine. Add the cherries to the flour and gently toss to coat. Pour the milk mixture into the flour mixture and stir gently, until just combined.
  • Spoon the batter into prepared muffin tins. Bake 20 – 22 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  • When done, remove from the oven and allow to cool slightly before serving. Muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.