Missy Elliott’s song “I’m Really Hot”, with a few words tweaked, seems to suit Kiki’s Taste Bud Terminator! Chew before singing along! 🎶“I’m Really Really Hot
...Because you know I’m too cool for ya anyway
I’m just a bad dip
I’m gonna keep talking food till you get this
I’m gonna bust up in the diner with no guest list
Them otha’ mustards, I keep em’ all restless....
Oh I’m Really, Really Hot”🎶 The Hot One gets the mouth party started! Heck yes! #mindyoumouth #getflustered #mustard #chickpeas #hotmustard #hotdog #spicy #kikismustards
Does making your very own pasta look daunting? This plate offers a creative way for you to overcome that. A plate of egg- free pasta was made to a tagliatelle composing this Herbed Olive Tagliatelle. Yes, you heard it right, this pasta is egg- free. Get full recipe thru link in bio.
Full recipe https://threeempirescorporation.wordpress.com/2019/05/23/herbed-olive-tagliatelle/
What is your favourite pasta shape? 👌
Follow us for more innovative flavours & healthy lifestyle tips. Join our community too! Tag us in your post when making this recipe & use #filipinoswithinternationalflavors
. It is still that healthy lifestyle you love, only better. ☺️ For making this quality recipes at home, DM us to get your bottles of pure olive juice. 💚
Biscuit 3 Meat Pizza 🍕 🥫🍴🧂 Yes! “Biscuit pizza” You read that correctly! My husband and I are going on vacation this weekend. Woot woot!! Before leaving for a few days I always check the fridge to make sure nothing goes bad, and I noticed the biscuits would be bad by the time we got back. I was craving pizza at the moment and I thought how fun would it be to make one as my last hurrah before 4 days of beach vacation! *happy sigh* -
• INGREDIENTS • 🍕 * 1 can refrigerated biscuits (10 count) * 1 can (14 oz) Ragu pizza sauce * 2 cups cubed ham
* 6 oz pack pepperoni slices
* 2 cups mozzarella cheese * 1 chopped onion
* 1 tsp garlic
* 1 tsp black pepper * 1 tsp onion powder
* 1 tsp parsley * (May I suggest fresh mushrooms, cilantro and spinach. I was a little short handed but you can layer on toppings to your hearts desire) -
• DIRECTIONS • 🧭
1. Preheat the oven to 350 degrees Spray a 12” pizza pan with nonstick spray. Put a smidgen of flour on your hands to mold the biscuit dough into a circle.
2. After the dough is in place, you can freeze it for 3-6 minutes so it will set.
3. Spread the pizza sauce on top of the dough. Use a spatula to distribute it evenly across the doughs surface
4. Layer ham, cheese, pepperoni and onions. (Cilantro, spinach and mushrooms would be a fun addition) then season with the garlic, onion powder, parsley & pepper
5. Bake at 350 degrees for 15-20 minutes or until crust is golden brown.
I am thinking about making this Korean Ground Beef Rice Bowl again but with cauliflower rice instead white rice! Gotta make it low carb 😉
This is an ingredient people don’t talk much about but it’s my favorite!! #blackgarlic
. It’s got amazing health benefits and it’s got flavor that is out of this world! Who has tried black garlic and what did you put it in?
We strive to be both, your to-go menu & your go-to menu. Have a gathering coming up that you need boxed lunches prepared for? Give us a call at least 24 hours in advance & we'll take care of the rest.
Or join us at the restaurant for the most important meal of the day, anytime between 10am-3pm, Tuesday to Sunday. 🍽 #HappyHumpday
(Hours to change beginning June 1st)
Ogni giorno la vita ci pone davanti a decisioni da prendere.
Un lavoro importante o coraggiose scelte d’amore. 💪🏻
Giuste o sbagliate che siano, la vita è fatta di scelte.
E proprio quando non sai quale sia la strada da prendere... regalati qualche minuto per assaporare una fetta delle nostre torte artigianali...tutto diventerà più semplice! 😊
#fornozogno #instacake #buongiorno #padova #piovedisacco
This Olive Yogurt Cupcake with Vegan Buttercream is a must try & healthier option as a snack, breakfast or even a special occasion cake. Full recipe is kinda long but you can get that through link in bio. Check out also the recipe for home made olive butter to use for this. It’s easy & healthy & delicious. 😋😊
Full recipe thru link in bio or at https://threeempirescorporation.wordpress.com/2019/05/22/olive-yogurt-cupcake-w-vegan-buttercream/
Follow us for more innovative flavours & healthy lifestyle tips. Say hi also here & FB Page. Join our community too. It is still that healthy lifestyle you’ve always loved, only better. 😉
DM us to get your bottles of pure olive juice. 💚
The thing I hate the most is getting out of bed and making breakfast when I’m preggers. So I made overnight oats the night before so that I can relax this morning and be fed.
1/2 cup oats
1/2 cup milk
1/4 cup evaporated milk
1/4 cup plain yogurt
3 tablespoons brown sugar
1 tablespoon cinnamon
2 tablespoons organic maple syrup -
• Directions •
Add the oats, milk and yogurt to a small bowl, and mix well.
Stir in the brown sugar, cinnamon and maple syrup.
Pour evenly into two mason jars, and refrigerate for four hours or overnight
Top with banana slices or another fruit and extra maple syrup, if desired. (I just refrigerated the oats in bowls because I was tired and didn’t have mason jars in the house. But for best results, mason jars are a must.
RECIPE// Swedish no-meatballs //SAVE to make later//
More grandma flavours. Now and then I like to cook modern "husmanskost", the old northern dishes with a fresh approach, in other words, plant-based and including a broader variety of ingredients. These no-meatballs are made with black beans and quinoa, sundried tomatoes, oats and flavoured with garlic, tamari, shallots and nutritional yeast. The creamy sauce is made with plant-based cream ( I used Oatly), brown miso and tomato. It's really delicious. Serve with potato (mashed or cooked or pasta) and it's essential to add something sour, I added grated carrots drizzled with apple cider vinegar and cooked beet slices. Add as much extra greens and veggies as you like. You can also serve the meatballs with a sour jam of lingon or cranberries.
Pulse the following into a smooth mixture
50 g shallot, sauted until transparent
50 g sun-dried tomato in oil, drained
2 tablespoons tomato puree
2 tsp dijon mustard
1 tbsp olive oil
1 tsp smoked paprika
2 tablespoons tamari or soy
2 garlic cloves
3/4 tsp salt
Mix and pulse the following into a rough mixture
150 g Quinoa cooked and drained
130 oat flakes (swop half for panko crumbles if you find that tasty)
40 g nutritional yeast or finely grated cheese
150 g black beans, cooked and drained
1 tablespoon psyllium husk (can be omitted but the balls will be less firm)
1/4 tsp black pepper
Mix the dry and wet mixture together and place in the fridge for 30 minutes or longer -
For the sauce
Dilute a tablespoon of brown or red miso with 1 tsp tomato puree in 100 ml warm water, mix smooth and set aside. You can use 2 tablespoons of soy or tamari sauce if you don't have miso at home.
Roll small balls from the mixture and heat up a large pan and add olive oil or ghee (not vegan). Fry the no-meatballs for a few minutes shaking the pan and moving them around to avoid burning. Remove from the heat and without cleaning the frying pan, add the miso water to the pan and the following: 200 ml Oatly cooking cream (or soy cuisine or other plant-based cooking cream or dairy cream. 1 tsp olive oil, 1 tbsp nutritional yeast Salt and pepper to whisk n cook 2 min. Pour over the balls. 🙌
Take the day off from cooking and dine out today to celebrate National Waiters & Waitresses Day.
We're very blessed to have the servers that we do. We appreciate them, not just as business owners, but as consumers, too, when we eat out; we see and understand what goes into providing that experience, so we're very grateful. Here's how you too can thank the front-of-house staff:
Step 1: Visit your favorite local restaurant 🤞
Step 2: Kickback, relax, enjoy being waited on. 🥰
Step 3: Let your waiter or waitress know that you appreciate their care & attention to detail. If the service was exceptional, say something kind or tip a little generously to let them know their hard work doesn't go unnoticed. ❤️ #nationalwaitstaffday
Roasted Chicken with Fennel & Peppers, made with tomato ‘nduja! Who posts this late at night? It’s considered a bad move because folks are either asleep or full from their own dinner 😋. Oh, well! 💁🏻♀️. I made it in my stories today! Recipe link in bio. ❤️ .
#f52roasted #chickendinner #chickenrecipes #ketorecipe #thedaleyplate
My goal in food photography is always to make the food look as good as it tastes. And “perfect” food rarely looks like it’s begging to be eaten. 🤷♀️ Those crumbs and a pre-cut slice mean that this pie is meant to be enjoyed and not just admired. (And I don’t know about you, but I’m craving a slice right now myself…)
Artichokes are known aphrodisiac in ancient times. A native from Mediterranean region it’s basically an immature flower bud that has yet to bloom to purple flower. But in its green form, it’s edible. Let’s make this Roasted Artichokes & eat! 🍃
2 large fresh lemons, juiced
6 cloves garlic, peeled, roughly-chopped
fresh rosemary or thyme, oregano, sage ( any or all of these works well)
sea salt+ freshly-cracked black pepper
Heat oven to 400°F. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, & the top 1 inch of the artichoke globes (the leaves on top). Remove, discard any small leaves toward the bottoms of stems. Rinse artichokes w/ water. Slice artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Use kitchen shears to trim about 1/4/-inch off the pointy tips of each of artichoke leaves (so that they don’t poke you when you eat them). Rub lemon wedge all over entire surface of each artichoke half, to prevent browning. Place artichoke halves in a baking dish. Brush cut sides of the artichokes evenly w/ olive juice. Then fill cavities evenly w/ garlic, followed by few small sprigs of the fresh herbs. Season w/ salt+pepper. Flip artichokes over, using herbs to help hold in garlic, so that they are cut-side-down. Brush tops of artichokes w/ oil,& season with salt+pepper. Bake uncovered for 15 mins. Remove, then cover pan w/ aluminum foil, & bake for an additional 25-35 mins, or until the artichokes are tender &the leaves pull off easily. Place tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), &drizzle the artichokes w/ extra lemon juice. Serve the roasted artichokes warm w/ our home made pesto sauce ( check our previous recipe for this). Et Voila! 👌🍃
What else can you dip the artichoke with? Check our story for nutrition highlights. Follow us for more innovative flavours & healthy lifestyle tips. Say hi also in FB Page ( link in bio). It is still that healthy lifestyle you’ve always loved, only better. 😉
Tomorrow is the fundraiser for St. Albans School in Jamaica @morrisjumel
mansion. Get ready for some very tasty food as Virginia Burke or Miss Brooks, as the children call her,had her apron on from 6AM this morning. If you would like to contribute you can do so on gofundme just search for St. Albans Primary and Infant School #foodforgood #foodforkids #jamaicanfood #jamaicankids
Things are finally heating up around here. Must be all the Colorado Campfires we're selling 😎#pc @jessicatepas
Dreaming about this Chicken Tika Masala that I made a couple months ago! This is my favorite dish to order when we go to an Indian restaurant. 😍
How about Shrimp Ceviche St. Tropez Style? This was one of the popular way Shrimps are served in St. Tropez, in France, where it was commonly served & where this originated. But you can do this your own way at home too! Let’s make this! 👌🍃
20pcs fresh large shrimp in shells, peeled, deveined, and halved lengthwise, if desired
pure olive juice
1-2 mangoes &/or avocado, halved, seeded, peeled, chopped
1/2c cherry tomatoes, halved
1/4c chopped onion
1-2TB snipped fresh cilantro
1/3c Juice of 1 orange
2TB Juice of 1 lime
Salt & fresh ground black pepper
In large saucepan cook shrimp in boiling salted water 1-3 mins or until shrimp turn opaque, stirring occasionally. Drain shrimp. Rinse in colander under cold running water; drain again. Place in large bowl. Drizzle with pure olive juice; toss to combine. Stir in mangoes, tomatoes, onion &cilantro. Drizzle orange, olive &lime juice over shrimp mixture. Toss to combine. Season to taste with salt &pepper. Cover; chill up to 8 hours. Serve in individual cups or glass like in photo. Originally the recipe only used mangoes but I find that adding avocado is also good. You can stick to just mangoes only acdg to your taste. What’s the favourite ceviche that you have tried? .
Follow us for more innovative flavours & healthy lifestyle choices/tips. Say hi also in or FB Page ( link in bio). It is still that healthy lifestyle you’ve always loved, only better. 👌😉
DM us to get your bottles of pure olive juice. ♥️
Deși este aproape vară, vremea de afară inspiră mai mult a ciocolată caldă decât a iced latte.