German Schweinshaxe – Roasted Pork Knuckle A Bavarian beer hall classic: slow-roasted pork knuckle with crispy skin and juicy meat, served with sauerkraut and mustard. Ingredients (Serves 2): * 2 pork knuckles (ham hocks), bone-in, skin-on * 4 cloves garlic, crushed * 1 tbsp caraway seeds * 1 onion, quartered * 500ml dark beer * Salt and pepper * Optional sides: sauerkraut, potato dumplings, mustard Instructions: 1. Score the skin, season with salt, pepper, garlic, and caraway. 2. Place in roasting pan with onion and beer. Roast at 160°C (320°F) for 2 hours. 3. Increase to 220°C (430°F) for 20–30 mins to crisp skin. 4. Serve hot with sides and beer gravy made from the pan drippings. German Tip: For ultra-crispy skin, blast with heat at the end and let rest uncovered.

If you're looking for a quick, healthy, and keto-friendly dinner, this Keto Chicken Cabbage Plate is your answer! Packed with flavor and an effortless choice for any weeknight, it’s bound to become a favorite on your dinner table. Ingredients: - 2 cups green cabbage, shredded - 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1/2 cup shredded cheddar cheese - 1/4 cup sour cream - 2 tablespoons fresh parsley, chopped (for garnish) Directions: 1. In a large skillet, heat the olive oil over medium heat. While that’s warming up, sprinkle the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper to really kick up the flavor. 2. Add the seasoned chicken thighs to the skillet and cook them for about 5-7 minutes on each side, until they're fully cooked and no longer pink in the center. Once done, remove the chicken from the skillet and let it rest for a few minutes. 3. Now, in that same skillet, toss in the shredded cabbage and sauté for about 5 minutes until it’s tender and starts to get a nice caramelized color. 4. Slice up those cooked chicken thighs and return them to the skillet with the cabbage. Give everything a good stir and let it heat through for an additional 2-3 minutes. 5. Remove from heat and sprinkle the shredded cheddar cheese on top. Cover the skillet for a couple of minutes to let the cheese melt into that glorious goodness. 6. Serve up the chicken and cabbage mixture on plates, adding a delightful dollop of sour cream on top and finishing with fresh parsley for that beautiful garnish. Enjoy your delicious meal! Nutritional values (per serving): Calories: 480 Protein: 34g Fat: 36g Carbohydrates: 8g Fiber: 3g Net Carbs: 5g Serving size: 1 plate #KetoDinner #HealthyEating #ChickenRecipes #ComfortFood #EasyMeals

Spiced Pickled Beets Sweet & Spicy Homemade Pickled Beets Ingredients: 1 1/2 lbs fresh beets, trimmed and scrubbed 1 cup apple cider vinegar 1/2 cup water 1/2 cup granulated sugar 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground allspice 1/2 tsp salt 1 small red onion, thinly sliced (optional) Directions: Place the beets in a large pot and cover with water. Bring to a boil and cook for 30–40 minutes, or until fork-tender. Drain the beets and let them cool enough to handle. Peel and slice into 1/4-inch rounds or wedges. In a saucepan, combine the vinegar, water, sugar, cinnamon, cloves, allspice, and salt. Bring to a gentle simmer, stirring until the sugar dissolves. Place the sliced beets (and red onion if using) in a sterilized glass jar. Pour the hot brine over the beets, making sure they are completely submerged. Let cool to room temperature, then seal with a lid and refrigerate for at least 24 hours before eating. Best enjoyed within 2–3 weeks for peak flavor and texture. Prep Time: 15 minutes | Cooking Time: 40 minutes | Cooling + Pickling Time: 24 hours | Total Time: 24 hours 55 minutes Kcal: 60 kcal per serving | Servings: 6 servings #pickledbeets #homemadepickles #spicedbeets #sweetandspicy #fridgepickles #beetrecipes #easyvegetables #preservingveggies #rootvegetables #homemadebrine #flavorfulsides #canningrecipes #quickpickles #fallflavors #farmersmarketfinds #tangytreats #healthycondiments #vegetarianpickles #beetsfordays #picklingseason These Spiced Pickled Beets are everything: sweet, tangy, and full of warm spice. Perfect on salads, sandwiches, or right out of the jar!

Chunky Marinara Sauce Rustic Italian-Style Chunky Tomato Marinara Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 2 cans (28 oz each) whole peeled tomatoes, crushed by hand 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon red pepper flakes (optional) 1 teaspoon sugar Salt and freshly ground black pepper, to taste 1/4 cup fresh basil leaves, chopped 1 tablespoon tomato paste (optional, for deeper flavor) Directions: Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant, stirring frequently. Pour in the crushed tomatoes along with their juices. Stir in dried oregano, dried basil, red pepper flakes (if using), sugar, and tomato paste. Season with salt and pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook uncovered for 30–40 minutes, stirring occasionally, until thickened and chunky. Stir in fresh basil leaves just before serving for a bright, fresh flavor. Serve with pasta, meatballs, or as a dipping sauce for breadsticks. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 120 kcal per serving (1/2 cup) | Servings: 6 servings #chunkymarinara #homemadetomatosauce #italiansauce #pastasauce #comfortfood #easyitalianrecipes #tomatorecipes #italianflavors #rusticsauce #healthyitalian #vegetarianrecipes #italiancomfortfood #slowcooksauce #marinarasauce #italianhomemade #saucelovers #tomatolove #pastaenthusiast #classicitalian #italianfamilymeals Whip up this rustic Chunky Marinara Sauce that’s bursting with fresh herbs and tomato goodness. Perfect for your favorite pasta night!

Warm up with this creamy Keto Kielbasa Soup packed with hearty flavors and nutritious cauliflower! #KetoCooking #SoupSeason #LowCarbLife Ingredients: - 1 lb kielbasa sausage, sliced - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups cauliflower florets - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup shredded cheddar cheese (optional) - Fresh parsley for garnish (optional) Directions: 1. In a large pot, toss in the olive oil and heat it over medium. Once it’s shimmering, add the diced onion and sauté until it's soft and translucent, about 5 minutes. 2. Next, introduce the minced garlic and sliced kielbasa into the pot. Let it cook for another 5-7 minutes, stirring occasionally, until the sausage is beautifully browned. 3. Stir in the cauliflower florets, chicken broth, thyme, smoked paprika, salt, and pepper. Bring this delicious mixture to a boil. 4. Once it’s bubbling, reduce the heat and let it simmer for about 15-20 minutes, until the cauliflower is tender and you’re starting to smell those fragrant spices. 5. Now, it’s time to bring in the cream! Stir in the heavy cream and let it simmer for an additional 5 minutes. If you're feeling cheesy, this is your chance to throw in the shredded cheddar cheese and stir until it melts into all that creamy goodness. 6. Give it a taste and adjust your seasoning if needed. Serve hot and don’t forget to sprinkle some fresh parsley on top for that pop of color! Nutrition Facts (per serving): - Serving Size: 1 bowl (about 1.5 cups) - Calories: 450 - Total Fat: 32g - Saturated Fat: 16g - Protein: 23g - Carbohydrates: 7g - Fiber: 3g - Net Carbs: 4g Enjoy this comforting soup that’s not only low in carbs but also brimming with flavor! Happy cooking!