Crab Stuffed Cheddar Bay Biscuit with a Lemon Butter Sauce Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1 cup shredded cheddar cheese 1 cup milk 1 cup lump crab meat 2 tablespoons green onions, chopped 1/2 teaspoon Old Bay seasoning 1/4 cup lemon juice 1/2 cup unsalted butter (for sauce) 2 cloves garlic, minced Salt and pepper to taste Directions 1. Set your oven to preheat at 400°F (200°C) so it’s nice and hot for your biscuits. 2. In a big mixing bowl, combine the flour, baking powder, garlic powder, and salt. 3. Add in the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mix until it all looks like coarse crumbs. 4. Stir the shredded cheddar cheese into the mixture. 5. Pour the milk in gradually, stirring until a soft dough forms. 6. Gently fold in the lump crab meat, chopped green onions, and Old Bay seasoning. Try not to overmix so the dough stays nice and tender. 7. Scoop out heaping spoonfuls of the dough and drop them onto a parchment-lined baking sheet, leaving a little space between each one. 8. Slide the baking sheet into the oven and bake for 15-20 minutes, or until the biscuits are puffed up and golden brown. 9. While the biscuits are baking, let’s make that lovely lemon butter sauce. Over medium heat, melt the butter in a small saucepan. Add the minced garlic and cook just until fragrant, about 1 minute. 10. Pour in the lemon juice and give it a quick stir. Season the sauce with a bit of salt and pepper to your taste. 11. When the biscuits are fresh out of the oven, serve them warm and drizzle the lemon butter sauce over the top. Enjoy every bite!

Chinese Chicken Soup with Bok Choy Comforting Chinese-Style Chicken Soup with Tender Bok Choy Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 6 cups chicken broth 3 cloves garlic, minced 1-inch piece fresh ginger, sliced thin 2 tablespoons soy sauce 1 tablespoon sesame oil 4 cups bok choy, chopped 2 green onions, sliced 1 medium carrot, thinly sliced Salt and pepper to taste Optional: 1 teaspoon chili flakes for heat Directions: In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant, about 1-2 minutes. Add chicken pieces and cook until lightly browned, about 5 minutes. Pour in chicken broth and soy sauce. Bring to a boil, then reduce heat and simmer for 15 minutes. Add carrots and cook for another 5 minutes until slightly tender. Stir in bok choy and cook for 3-4 minutes until wilted but still bright green. Season with salt, pepper, and optional chili flakes to taste. Garnish with sliced green onions and serve hot. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal per serving | Servings: 4 servings #chickensoup #bokchoy #asiansoup #comfortfood #chinesefood #homemadesoup #healthyrecipes #easymeals #quickdinner #souprecipe #glutenfree #lowcalorie #weeknightdinner #freshingredients #soulfood #cleaneating #gingerrecipes #garlicflavor #warmmeals #familydinner Warm up your evenings with this soothing Chinese Chicken Soup with Bok Choy Packed with fresh veggies and tender chicken — perfect comfort food!

Get ready to dive into a hearty bowl of flavor with this Caveman Chili! Packed with protein and the perfect blend of spices, it’s the ultimate comfort food. #ChiliNight #ComfortFood #CavemanChili #HealthyEats #CookingJoy Ingredients: - 1 pound ground beef - 1 pound ground pork - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes (no sugar added) - 1 can (6 ounces) tomato paste (no sugar added) - 1 cup beef broth (low sodium) - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 bell pepper, diced (optional) - 1 can (15 ounces) kidney beans, drained and rinsed (optional for strict keto) Directions: 1. In a large pot over medium heat, brown the ground beef and ground pork. Don’t forget to drain any excess fat—unless you like it extra hearty! 2. Toss in those diced onions and minced garlic, cooking until the onions are soft and translucent, about 5 minutes. 3. Now we’re getting to the good stuff! Stir in the diced tomatoes, tomato paste, and beef broth. Mix everything together as if they were old friends. 4. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and a good pinch of salt and pepper. Mix well to ensure every bite is flavorful. 5. If you’re feeling adventurous, add the diced bell pepper and kidney beans at this point. 6. Bring your chili to a gentle simmer. Reduce the heat to low and let it bubble away for at least 30 minutes. If you’ve got time, letting it simmer for up to an hour really deepens the flavors! 7. Before serving, give it a taste and adjust the seasoning to your liking. 8. For a little extra decadence, top each bowl with shredded cheese or a dollop of sour cream. Nutritional Values: - Serving Size: About 1 cup - Calories: Approximately 460 - Protein: 35g - Fat: 27g - Carbohydrates: 15g - Fiber: 4g - Sugar: 3g This Caveman Chili is a no-fuss, satisfying meal that will have everyone asking for seconds. Whether you opt for some kick with jalapeños or keep it classic, dig in and enjoy!

Chef John's Chicken Kiev Golden Garlic Herb Butter Chicken Kiev Ingredients: 4 boneless, skinless chicken breasts 1/2 cup unsalted butter, softened 2 cloves garlic, minced 1 tablespoon fresh parsley, chopped 1 tablespoon fresh dill, chopped 1 teaspoon lemon juice Salt and black pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup breadcrumbs 1/2 teaspoon paprika 1/4 cup vegetable oil (for frying) Fresh lemon wedges, for garnish Directions: In a small bowl, mix softened butter, garlic, parsley, dill, lemon juice, salt, and pepper. Shape into a log using plastic wrap and freeze until firm, about 30 minutes. Pound each chicken breast between two sheets of plastic wrap to about 1/4-inch thickness. Slice frozen herb butter into four portions. Place one portion in the center of each chicken breast. Fold in the sides and roll tightly, securing with toothpicks. Place rolled chicken in the fridge for 30 minutes to set. Prepare three shallow bowls: flour in one, beaten eggs in another, and breadcrumbs mixed with paprika in the third. Dredge each chilled chicken roll in flour, then egg, then breadcrumb mixture. Heat oil in a skillet over medium heat. Fry each chicken roll for 2-3 minutes per side, or until golden. Transfer to a baking sheet and bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until internal temperature reaches 165°F (74°C). Remove toothpicks, rest for 5 minutes, and serve with lemon wedges. Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes Kcal: 510 kcal | Servings: 4 servings #chickenkiev #herbbutter #chefjohn #crispychicken #homemadegoodness #goldenfried #garlicbutter #chickendinner #weeknightmeals #easydinner #butterchickenroll #comfortfood #classicrecipe #familydinner #kievstyle #europeanflavors #homecooking #herbsandspices #chickenrecipes #bakedchicken Crispy, buttery, and filled with garlicky herb goodness! My take on Chef John’s Chicken Kiev is bursting with flavor and comfort in every bite. A golden classic you’ll want to make again and again!

Chilean Caldillo de Congrio – Conger Eel Soup One of Chile’s most beloved seafood dishes, Caldillo de Congrio is a robust soup made with conger eel, vegetables, herbs, and white wine — famously praised by poet Pablo Neruda. Ingredients (Serves 4): * 600g conger eel or firm white fish, cut into chunks * 1 onion, sliced * 2 carrots, sliced * 2 potatoes, cubed * 2 tomatoes, peeled and chopped * 2 cloves garlic, minced * 150ml white wine * Olive oil, parsley, salt, pepper Instructions: 1. Sauté onion, garlic, and carrots in olive oil. Add tomatoes and cook down. 2. Add white wine, potatoes, and enough water to cover. Simmer until potatoes are tender. 3. Add fish and cook gently for 8–10 minutes. 4. Season with salt, pepper, and top with parsley. Chilean Tip: Serve with lemon wedges and a side of warm bread or rice.