Chinese-style sausage is one of the hidden gems of the culinary world. I love keeping it in my pantry, it has a subtle sweetness and a satisfyingly chewy texture.

Combined with Aussie prawns and noodles, this dish turned into restaurant-quality noodles.

Definitely worth a try!

I am a teenage, amateur cook. I am busy every day of the week except Wednesdays. I love to make dishes from a variety of cuisines that are delicious, kind of nutritious (I'm not going to go out of my way to use something like farrow or something that is eaten for the sake of being healthy. However, it is important that we have balanced meals with carbs, grains, veggies, meat, protein.) I also want my dinners to help teach me new cooking skills that will improve my overall cooking. I have a big family, we eat a lot lol. In the past I have made NYT Chicken Breasts With Lemon, Pad Kee Mow, Baked Feta Pasta, in addition to making loads of stuff with my dad, but that is less cooking and more watching him lol. I want something new, different, yummy, balanced. Oh, and I get home around 3 so it can be tops a 3 hr recipe, given I would have to get ingredients first. Oh and don't put recipes with super uncommon ingredients. TYYYYYYYYY :P

Okay so tonight I made this high protein, hamburger helper lasagna. So it's way healthier and tastes amazing but doesn't have a ton of sodium like regular hamburger helper.. here is all the info I pasted below :)

Ingredients

* 1 lb 96% lean ground beef

* 1 medium yellow onion, peeled and diced

* 4 large garlic cloves, peeled and finely minced

* 3 tablespoons no salt added tomato paste

* 1/4 cup finely chopped fresh flat-leaf parsley

* 1 tablespoon Italian seasoning

* 1/2 teaspoon garlic powder

* 1/2 teaspoon onion powder

* 1/2 teaspoon freshly ground black pepper

* 1/4 teaspoon crushed red pepper flakes (optional)

* 2 cups (16 oz) no salt added tomato sauce

* 8 oz (2 cups) whole wheat mafalda pasta

* 2 cups unsalted beef broth

* 1 cup water

* 1/2 cup freshly shredded part-skim mozzarella cheese

* 1/3 cup fat free ricotta cheese

* 1/4 cup nutritional yeast

* Chopped fresh basil or parsley, for garnish

Directions

1. Heat a large Dutch oven or deep pot over medium heat. Add the ground beef and cook until fully browned and no longer pink, about 8–10 minutes. Drain and discard any excess fat if needed.

2. Add the diced onion and cook until beginning to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the tomato paste and stir to combine; cook for 1 minute more. Season with parsley, Italian seasoning, garlic powder, onion powder, black pepper, and crushed red pepper flakes if using.

3. Add the tomato sauce, pasta, beef broth, and water. Stir well to combine. Bring to a boil, then reduce heat to low. Simmer for about 15 minutes, or until the pasta is tender and most of the sauce is absorbed.

4. Stir in the mozzarella cheese, ricotta cheese, and nutritional yeast. Cook until fully melted, about 1 minute. Serve warm, garnished with chopped fresh basil or parsley.

5. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

A 18y/o just having fun

Everybody loved it

The sausage changed the game

Added egg yolks in the mayo with some modifications and added shredded chicken in it with cheese slices , mozeralla ,lettuce and brushed with garlic butter

“Bulgogi” means “fire meat” in Korean and is one of Korea’s most loved beef dishes, usually enjoyed on special days with family.

With thinly sliced beef and instant noodles, I decided to create my own Bulgogi noodles.

It turned out amazing, so glad I made it!

The thinner the better.

I had some red wine that I wanted to use up, then I noticed Vidalia onions were back in stores & they are one of my favorites so I decided to plan a meal around them with some pork tenderloins I found on sale. I seasoned these pork tenderloins in a blend of salt, raw sugar, peppercorn medley, grains of paradise, garlic powder, sumac, arbol powder, & celery seeds using fish sauce as a binder going heavy on the peppercorns. I cooked them on my Weber Smoky Mountain smoker at 275F for 25 minutes on the middle rack with the water pan removed. After that I placed the meat right over the coals to achieve a nice sear. I basted the tenderloins in red wine that I had marinated onions in overnight (the onions were caramelized for the final plate). I also glazed one of the tenderloins in a red wine reduction BBQ sauce that I made. I served the tenderloin with the marinated onions, mashed potatoes with red wine compound butter, & onions roasted directly in the coals that were topped with pickled onions, fried onions & red wine compound butter. The tenderloin was amazing & while some may say this plate was onion heavy other people will totally get it.

I always keep rice noodles in my pantry, they’re one of my favourites.They can be a bit tricky to cook since they’re so fragile, but when done right… they’re so worth it.

It's been a while since I got to cook! My hands are stable again so I figured I'd give it a shot.

Saw this first pic of the perfect little chicken steamed buns and thought how hard can it be? 🤔💭

Well... second pic below is my attempt 😅🤣🤣

I was going for cute chick, ended up with what looks like a confused lemon that survived a fight 😂

At least it still tastes like a bun, right?

the mashed potatoes have no butter or heavy cream, just blended up cottage cheese 🤭🤭🤭