MONSTER SAUSAGE & PEPPER DEEP DISH MAYHEM Ingredients: 1 lb Italian sausage, crumbled 1 onion, sliced 2 bell peppers, sliced (red & green) 2 cups shredded mozzarella 1 cup marinara or pizza sauce Deep-dish pizza crust or thick dough Optional: red pepper flakes, oregano Instructions: 1⃣ Cook sausage till browned, add onions & peppers, sauté till soft. 2⃣ Press dough into deep-dish pan, spread sauce, half the cheese. 3⃣ Add sausage-pepper mix, top with remaining cheese. 4⃣ Bake at 375°F for 30-35 min until bubbly & golden. 5⃣ Cool slightly, then slice into pure mayhem! Prep: 15 min | Cook: 35 min | Total: 50 min | Serves: 4-6

Jamaican Curried Goat A staple of Jamaican cuisine, curried goat is slow-cooked until tender in a spicy, deeply aromatic curry sauce. Often served at celebrations and weekend meals. Ingredients (Serves 4–6): * 1.2kg goat meat, bone-in, cut into chunks * 2 tbsp Jamaican curry powder * 1 onion, chopped * 4 cloves garlic, minced * 1 Scotch bonnet pepper, whole (optional) * 2 sprigs thyme * 1 tsp allspice * 2 cups water or stock * 2 tbsp oil, salt, pepper Instructions: 1. Season goat meat with curry powder, garlic, salt, pepper, and thyme. Let marinate for 2–4 hours. 2. Sear meat in oil until browned. Add onion and allspice. 3. Add water or stock and whole Scotch bonnet. Cover and simmer for 2–2.5 hours until tender. 4. Remove pepper before serving. Serve with rice and peas. Jamaican Tip: For extra richness, add chopped potatoes or carrots during the last 30 minutes of cooking.

In a revolutionary step toward ending plastic pollution, Japanese scientists have created a new biodegradable plastic that dissolves completely in seawater within hours and enriches soil within just 10 days. Developed by researchers at the RIKEN Center and the University of Tokyo, the material not only breaks down harmlessly—it releases nutrients like phosphorus and nitrogen, boosting soil fertility instead of harming ecosystems. The plastic uses salt-bridge chemistry, combining sodium hexametaphosphate and guanidinium-based monomers to form a structure that’s stable in normal use but degrades rapidly when exposed to marine or soil conditions. This dual-function design means it could be used in agriculture, fishing, or packaging without leaving a harmful trace. With recovery and reuse rates of over 80%, this innovation supports a circular economy and could drastically reduce the world’s reliance on harmful, persistent plastics. #BiodegradablePlastic #SustainableInnovation #OceanCleanup #SoilHealth #PlasticPollutionSolution

Mom's Beef Shish Kabobs Juicy Marinated Beef Shish Kabobs with Veggies, Just Like Mom Made Ingredients: 1 ½ lbs sirloin steak, cut into 1½-inch cubes 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 red onion, cut into wedges 1 zucchini, sliced into thick rounds 2 tbsp olive oil 2 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp lemon juice 3 garlic cloves, minced 1 tsp dried oregano 1 tsp paprika Salt and pepper to taste Metal or wooden skewers (soaked in water for 30 min if wooden) Directions: In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, oregano, paprika, salt, and pepper. Add beef cubes to the marinade, toss well to coat, cover, and refrigerate for at least 2 hours (or overnight for best flavor). Preheat grill to medium-high heat. Thread beef, peppers, onion, and zucchini alternately onto skewers. Grill kabobs for 10–12 minutes, turning occasionally, until beef is browned on the outside and cooked to your desired doneness. Let rest for a few minutes before serving. Prep Time: 20 minutes (plus marinating) | Cooking Time: 12 minutes | Total Time: 2 hrs 32 minutes Kcal: 290 kcal | Servings: 4 servings #shishkabobs #beefkabobs #grilledmeat #grillseason #familyrecipes #marinatedbeef #kabobskewers #homestylegrilling #summergrill #bbqrecipes #sirloinsteak #grilledveggies #kabobnight #beefrecipes #cookoutideas #simplegrilling #easybbq #veggiekabobs #momsrecipes #flavorpacked Nothing beats Mom’s Beef Shish Kabobs on the grill! Juicy marinated steak + colorful veggies = the ultimate summer meal!

Thai Chicken Satay Authentic Thai Chicken Satay with Creamy Peanut Sauce Ingredients: For the Chicken Marinade: 1.5 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips 1/3 cup coconut milk 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon brown sugar 1 tablespoon curry powder 1 teaspoon turmeric 1 teaspoon ground coriander 1 tablespoon fresh ginger, grated 2 cloves garlic, minced Bamboo skewers, soaked in water for 30 minutes For the Thai Peanut Sauce: 1/2 cup creamy peanut butter 1/2 cup coconut milk 2 tablespoons soy sauce 1 tablespoon red curry paste 1 tablespoon brown sugar 1 tablespoon lime juice 1 teaspoon chili garlic sauce (optional for heat) 1/4 cup warm water (to thin as needed) Directions: In a bowl, whisk together all marinade ingredients until smooth. Add chicken strips to the marinade, coat evenly, cover, and refrigerate for at least 1 hour, preferably overnight. Thread marinated chicken onto soaked bamboo skewers. Preheat grill or grill pan over medium-high heat and lightly oil the surface. Grill chicken skewers for 3–4 minutes on each side, or until fully cooked and slightly charred. While chicken is grilling, whisk all peanut sauce ingredients in a saucepan over medium-low heat until smooth and warmed through. Adjust consistency with water if needed. Serve grilled chicken skewers with warm peanut sauce and garnish with crushed peanuts, fresh cilantro, and lime wedges if desired. Prep Time: 15 minutes | Marinate Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes Kcal: 360 kcal per serving | Servings: 4 servings #thaichickensatay #authenticsatay #peanutsauce #thaistreetfood #grilledchicken #chickenskewers #easythaifood #coconutmarinade #streetfoodrecipes #asiandinnerideas #chickenrecipes #bbqideas #thaidipping #quickmeals #flavorfulchicken #satayskewers #spicyrecipes #curryflavored #homemadepeanutsauce #limeandcoconut Say hello to bold Thai flavor! This Thai Chicken Satay with peanut sauce is rich, tangy, and grilled to perfection. Perfect for your next summer BBQ!