Molasses Ice Cream Old-Fashioned Molasses Ice Cream with Warm Spice Notes Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup dark molasses 1/2 cup brown sugar, packed 4 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of salt Directions: In a saucepan, combine the cream, milk, brown sugar, cinnamon, ginger, and salt. Heat gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling. In a separate bowl, whisk the egg yolks until pale. Slowly pour a cup of the warm cream mixture into the yolks, whisking constantly to temper. Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F/77°C). Remove from heat. Stir in the molasses and vanilla extract. Strain the custard through a fine-mesh sieve into a bowl. Let cool, then refrigerate for at least 4 hours or overnight. Churn the custard in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes). Freeze for 4 hours or until set. Scoop and enjoy with ginger snaps, apple pie, or on its own. Prep Time: 20 minutes | Chilling/Freezing Time: 6 hours | Total Time: 6 hours 20 minutes Kcal: 310 kcal | Servings: 6 servings #molassesicecream #oldfashionedflavor #spicedessert #gingerbrownicecream #molassesdesserts #homemadeicecream #vintagedesserts #comfortflavors #wintericecream #darkmolasses #custardicecream #flavorfulscoops #spicedicecream #creamyindulgence #molassesrecipes #holidaydesserts #icecreaminspo #frozendesserts #artisanicecream #spiceinfused If you love deep, warm, nostalgic flavors—this Molasses Ice Cream is calling your name! Rich, creamy, and filled with cozy spice!

Fish Head Soup Savory Fish Head Soup with Ginger and Lemongrass Ingredients: 2 fish heads (snapper, grouper, or your choice), cleaned and gills removed 1 tablespoon oil 1 onion, sliced 3 cloves garlic, minced 1 thumb-sized piece of ginger, sliced 2 stalks lemongrass, smashed 2 tomatoes, quartered 1 red chili, sliced (optional) 6 cups water or fish stock 2 tablespoons fish sauce Juice of 1 lime Salt and pepper to taste Fresh cilantro or scallions, for garnish Directions: Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant. Add the lemongrass, tomatoes, and chili (if using). Cook for another 2 minutes. Place the cleaned fish heads in the pot and gently sauté for 2 minutes. Pour in water or fish stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, skimming off any foam. Add fish sauce, lime juice, salt, and pepper. Adjust seasoning to taste. Carefully remove the fish heads and set aside. Strain the broth if desired for a smoother texture, or serve as is. Ladle soup into bowls, top with fresh herbs, and serve hot with steamed rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 210 kcal | Servings: 4 servings #fishhead #seafoodsoup #gingersoup #lemongrasssoup #fishlovers #asiansoup #comfortingbroth #homemadesoup #cleaneating #glutenfreerecipes #lightmeals #soupseason #fishrecipe #simplecooking #healthyfish #seafoodlovers #heartybroth #freshherbs #traditionalrecipes #nourishingmeals This Fish Head Soup is pure comfort in a bowl With ginger, lemongrass, and lime, it’s light, aromatic, and full of flavor!

Basque Poulet Basquaise – Chicken in Peppers & Tomatoes A classic dish from the French Basque Country where chicken is simmered in a vibrant sauce of bell peppers, tomatoes, onions, and Espelette pepper. Ingredients (Serves 4): * 1 whole chicken, cut into 8 pieces (or 1.2kg chicken thighs/drumsticks) * 1 red, 1 green, and 1 yellow bell pepper, sliced * 2 tomatoes, chopped * 1 onion, sliced * 3 garlic cloves, minced * 100ml dry white wine * 1 tsp Espelette pepper (or paprika + a pinch of cayenne) * Olive oil, salt, pepper, thyme Instructions: 1. Brown chicken pieces in olive oil, then remove. 2. In the same pan, sauté onion, garlic, and peppers until soft. 3. Add tomatoes, thyme, wine, and Espelette. Simmer for 5 minutes. 4. Return chicken to the pan. Cover and simmer for 40 minutes until tender. 5. Serve with rice, potatoes, or crusty bread. Basque Tip: Use Espelette pepper for a gentle, smoky heat typical of the region.

Get ready for a fiesta in a bowl that’s not only delicious but also keto-friendly! This Chipotle Keto Bowl is perfect for a quick weeknight dinner or a satisfying lunch. Packed with flavor and fresh ingredients, you'll want to make this again and again! Ingredients: - 1 pound ground beef or chicken - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 cup cauliflower rice - 1 avocado, sliced - 1/2 cup diced tomatoes - 1/4 cup shredded cheese - 1/4 cup sour cream - 1/4 cup chopped cilantro - Salt and pepper to taste Directions: 1. Begin by heating the olive oil in a skillet over medium heat. Once it’s sizzling, add in your ground beef or chicken, cooking until it’s beautifully browned. 2. Sprinkle in the chili powder, salt, and pepper. Mix well to ensure all those lovely flavors are combined. 3. While your meat is cooking, grab another pan and prepare the cauliflower rice according to the package instructions. It’s a fantastic low-carb base for your bowl! 4. Now comes the fun part—assembling your Chipotle Keto Bowl! Start by dividing the cauliflower rice into individual bowls. 5. Top each bowl with the cooked meat, scattered diced tomatoes, avocado slices, shredded cheese, dollops of sour cream, and a generous handful of chopped cilantro. 6. Serve immediately and prepare to dig in! Nutritional Values (per serving): - Calories: 550 - Protein: 35g - Fat: 40g - Carbohydrates: 10g - Fiber: 3g Serving Size: 1 bowl Get ready to enjoy this hearty and satisfying treat! Perfect for those busy days when you need a good meal fast. #KetoBowl #LowCarb #HealthyEating #Foodie #DeliciousEats

“Have the lambs stopped screaming, Clarice?” Time for a nail trim!😂😭