Good night my Love ❤️

Satisfying Bushcraft Cooking

🍽 Citrus and Herb Roasted Chicken 👨🏻‍🍳 Ronny Lvovski | Primal Gourmet 📝 Recipe Link In The Comments

GM🍊

Garlic Butter Mushrooms Servings: 4 Prep Time: 10 minutes Cook Time: 12–15 minutes Total Time: 25 minutes Ingredients 1 lb (450g) cremini or button mushrooms, stems trimmed 4 tbsp unsalted butter 2 tbsp olive oil 5 cloves garlic, minced 2 tbsp soy sauce 1 tbsp balsamic vinegar 1 tsp honey ½ tsp smoked paprika ½ tsp red pepper flakes Salt and black pepper, to taste ½ tsp sesame seeds, toasted 2 tbsp fresh parsley, chopped Flaky sea salt, for finishing Instructions Prep the mushrooms. Wipe clean with a damp cloth — don't soak them. Trim the stems flat but keep the caps whole with stems attached for that look. Sear. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms in a single layer, cap-side down. Cook 4–5 minutes without moving them, until deeply browned on the bottom. Flip and brown. Turn the mushrooms and cook another 3–4 minutes until tender and golden all over. Add the garlic. Push mushrooms to one side. Add remaining 2 tbsp butter and garlic to the empty space. Cook 30 seconds until fragrant, then toss everything together. Glaze. Stir in soy sauce, balsamic vinegar, honey, smoked paprika, and red pepper flakes. Toss to coat. Cook 2 minutes until the sauce reduces into a glossy, sticky glaze. Finish. Season with salt and pepper. Sprinkle with sesame seeds and fresh parsley. Finish with a pinch of flaky salt. Serve immediately — as a side, over rice, on toast, or straight from the pan. Tips Don't crowd the pan — mushrooms release a lot of water. Cook in batches if needed for real browning. Wait before stirring — that untouched sear is what builds the deep golden crust. Stems on gives a meatier bite and holds the glaze better. Variations Add a splash of white wine instead of balsamic for a lighter glaze. Swap soy for tamari to make it gluten-free. Stir in a knob of butter and a squeeze of lemon right at the end for extra brightness.

Delicious Pit Roasted Lamb 🐑🥩🔥 🎥© danok_uz

For your healthy sandwich recipe, this is the Super Greens Protein Cheese Toastie 2 slices bread of choice 115g All Things Cottage Cheese Smooth or normal 30g mature cheddar, grated 1 large spring onion, finely sliced Small handful basil, finely chopped Small handful parsley, finely chopped 1 small garlic clove, finely grated Handful baby spinach, finely chopped optional: diced jalapeños or pickles Mix together the cottage cheese, cheddar, spring onion, basil, parsley, garlic and spinach with plenty of black pepper and a pinch of salt. Lightly spray the outsides of the bread with oil, load the filling into the middle and sandwich together. Air fry at 180°C for 7-9 minutes, flipping halfway, or pan fry over a medium-low heat for 3-4 minutes Enjoy 🎥 emthenutritionist | IG

CHEESY HOT DOG BOWL Crispy fries loaded with juicy beef sausage, melted cheddar and a creamy sauce. Ingredients 5 beef sausages, sliced 2 potatoes, cut into fries Oil for frying 2 tbsp ketchup 1 tsp sweet paprika ½ tsp curry powder 4 slices cheddar cheese Spring onions, sliced Method Cut the potatoes into fries and fry until golden and crispy. Slice the beef sausages and cook them in a pan until nicely browned. Add the ketchup, sweet paprika and curry powder and toss everything together until well coated. Place the cheddar slices on top, cover with a lid and cook over medium-low heat until completely melted. Add the crispy fries to a bowl and spoon the cheesy sausage mixture all over the top. Finish with sliced spring onions and serve immediately. Enjoy 🎥 tastebyhakima | IG

French Onion Meatballs Servings: 4–6 Prep Time: 20 minutes Cook Time: 35–40 minutes Total Time: 1 hour Ingredients For the Meatballs: 1.5 lbs (680g) ground beef (80/20) ½ cup breadcrumbs 1 large egg ¼ cup whole milk 1 packet (1 oz) French onion soup mix 1 tsp Worcestershire sauce ½ tsp garlic powder ½ tsp black pepper 2 tbsp olive oil, for searing For the French Onion Gravy: 2 tbsp unsalted butter 2 large onions, thinly sliced 2 cloves garlic, minced 1 tsp fresh thyme leaves 2 tbsp all-purpose flour 2 cups beef broth 1 tbsp balsamic vinegar 1 tbsp Worcestershire sauce Salt and black pepper, to taste For the Topping: 6–8 slices Gruyère or Swiss cheese Fresh parsley, chopped (for garnish) Fresh thyme sprigs (optional) Instructions Make the meatballs. In a large bowl, combine ground beef, breadcrumbs, egg, milk, soup mix, Worcestershire sauce, garlic powder, and pepper. Mix gently until just combined. Roll into 16–18 meatballs. Sear. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown meatballs on all sides, 2–3 minutes per side. They don't need to be cooked through yet. Remove and set aside. Caramelize the onions. In the same skillet, melt butter over medium-low heat. Add onions and cook 15–20 minutes, stirring occasionally, until deeply golden and sweet. Add garlic and thyme, cook 1 minute. Make the gravy. Sprinkle flour over the onions and stir 1 minute. Slowly whisk in beef broth, then add balsamic vinegar and Worcestershire sauce. Simmer 3–4 minutes until slightly thickened. Season with salt and pepper. Finish the meatballs. Return meatballs to the skillet. Spoon gravy over them, cover, and simmer 10–12 minutes until cooked through (internal temp 165°F / 74°C). Add cheese. Preheat broiler. Lay Gruyère slices over the meatballs. Broil 2–3 minutes until melted, bubbly, and golden in spots. Serve. Garnish with fresh parsley and thyme. Serve over mashed potatoes, egg noodles, or crusty bread to soak up the gravy. Tips Don't rush the onions — 15–20 minutes of slow caramelization is where the whole flavor lives. Mix the meat gently — overworking makes dense, tough meatballs. Use an oven-safe skillet so you can go straight from stovetop to broiler. Variations Swap ground beef for a beef-pork blend for extra richness. Add sliced mushrooms with the onions for deeper savory flavor. Use provolone or smoked gouda instead of Gruyère.

For the Mango and Cheesecake lovers, here’s a combo for you.. Mango Cheesecake recipe Ingredients 16oz cream cheese (room temp) 3 eggs 11/4 cup heavy cream 1 mango (peeled and pitted) 1/2 cup sugar Preparation: Blend and pour into a 6inch springform cake pan with parchment paper Place cheesecake in a baking pan with 1 inch water Bake at 400°F for 45 minutes Cool and refrigerate for 6 hours Enjoy 🎥 succulentbite | IG

Lightened-Up Beef and Broccoli 🧾 Ingredients (Serves 4–6) 2 pounds lean flank steak, thinly sliced against the grain 2 teaspoons olive oil 24 ounces fresh broccoli florets 5 tablespoons cornstarch, divided 1 cup low-sodium soy sauce 5 garlic cloves, minced 2 tablespoons brown sugar 1 tablespoon fresh ginger, minced 1 teaspoon chili paste (adjust to taste) 👨‍🍳 Instructions Step 1: Prepare the Beef Place the thinly sliced flank steak in a large bowl and sprinkle with 3 tablespoons of cornstarch. Toss gently until all pieces are evenly coated. This light coating helps the beef brown nicely and gives it a tender texture once cooked. Step 2: Cook the Beef Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches, making sure not to overcrowd the pan. Cook for 2–3 minutes per side until the beef is browned and just cooked through. Remove the beef from the skillet and set aside. Step 3: Make the Sauce In a small bowl, whisk together the remaining 2 tablespoons of cornstarch, soy sauce, minced garlic, brown sugar, ginger, and chili paste. Stir until smooth and well combined. This sauce will thicken beautifully once heated. Step 4: Cook the Broccoli In the same skillet, add the broccoli florets. If needed, add a splash of water to help steam the broccoli. Cook for 4–5 minutes, stirring frequently, until the broccoli is bright green and tender-crisp. Avoid overcooking to keep it fresh and slightly crunchy. Step 5: Combine and Finish Return the cooked beef to the skillet with the broccoli. Pour the sauce evenly over everything and stir gently to coat. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and clings to the beef and vegetables.

If you’re a fan of Soft, pillowy Cinnamon rolls, the is recipe is for you. Gooey Biscoff Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 490 g flour (about 4 cups + 3 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 100 g softened butter (7 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon 60 g ground Biscoff cookies 3 tbsp Biscoff cookie butter, melted Cream Cheese Biscoff Frosting 50g softened butter 100 g softened cream cheese 180 g powdered sugar (about 1½ cups) 1 tbsp vanilla extract 1 tbsp Biscoff cookie butter Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. In a small bowl, mix together the brown sugar and cinnamon. Keep a small amount of this mixture aside for the bottom of the pan. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter, then sprinkle the ground Biscoff evenly on top. Drizzle the melted Biscoff cookie butter over the filling. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Line a baking pan with parchment paper. Sprinkle the reserved cinnamon sugar mixture over the bottom of the pan, then place the cinnamon rolls on top. Cover and let the rolls rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Beat together the butter, cream cheese, powdered sugar, vanilla, and Biscoff cookie butter until smooth. Spread the frosting over the warm cinnamon rolls. 🎥 halikit25 | IG

The Secret to EXTRA Crispy Fish & Chips at Home piped.video/iwdLz20VgDY

Shredded beef enchiladas with sourdough tortillas🔥 Ingredients: Beef: -2 lb chuck (cubed) or stew meat (I prefer this because it’s already cubed; one less step -1 cup beef bone broth -1 cup tomato sauce -1 packet chili seasoning -½ yellow onion 3 cloves garlic Salt and pepper Avocado oil or tallow for searing Enchiladas: -Flour tortillas (I prefer sourdough; link below) -Cheddar or monterey chack cheese -1 jar enchilada sauce (i prefer red; I like Siete brand) Toppings: -Lettuce -Sour cream -Red onion -Shredded Lettuce Start by seasoning your meat with salt and pepper, then giving it a nice sear over medium high heat with tallow or avocado oil in a dutch oven. Do this in batches if you are doubling the recipe. Remove the meat after searing. After searing, add a splash more oil and add your onions. Saute for 5 minutes or so or until they start to soften. Add the garlic and cook for 1 minute. Add the bone broth, tomato sauce, and chili seasoning and stir well. Scrape any brown bits off the bottom of the pan. Add the meat back in. Bring to a boil then lower the heat to a gentle simmer. Cover your dutch oven and let simmer for 2 hours or so, or until your meat is fork tender. When the meat is almost done, shred it up, add it back in to the sauce, and simmer for another 30 minutes or so with the lid off; this will thicken the braising liquid a little bit. Assembling the enchiladas: Put a thin layer of red enchilada sauce on the bottom Fill your tortillas with the shredded meat, some cheese, and an extra drizzle of enchilada sauce. When the pan is full, drizzle some more enchilada sauce on top, then another layer of cheese. Bake for 25-30 minutes at 350 or until the cheese is nice and bubbly! Top with lettuce, onion, sour cream and enjoy!