Cook like a PROkuda

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 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

Creamy, dreamy, no-bake bars made with @Lifeway Kefir Farmer’s Cheese. High-protein, melt-in-your-mouth magic🫠 What you need: • 1 pack Lifeway Farmer’s Cheese • 100g butter • 140g powdered sugar • 1 tsp vanilla • Melted milk chocolate • Filling: fresh raspberries and pistachios. You can choose your own : cherries, caramel, condensed milk, any other berries. How to make: 1. Blend cheese, butter, sugar & vanilla until smooth. 2. Coat silicone molds with melted chocolate, freeze 10 min. 3. Add cheesecake mix + filling + more mix on top. 4. Freeze until firm (1–2 hrs). Keep chilled & enjoy that creamy, chocolatey bite! #LoveYourGuts#LifewayLovesYourGuts

🍳 Organizing my kitchen with budget-friendly finds from @Temu Download TEMU app and 🔍search code dqj3876 to get it for up to $0 Gifts. App new users only with qualifying orders! T&C applies. 🔗 in bio #temu #temufinds #temuhaul #viral #fyp #kitchen #Home

@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.