Chicken Katsu with Glazed Carrots 🥕 Follow the link in bio to find out more about the «Art Factory» course ❂ Ingredients: 2 boneless, skinless chicken breasts Salt and pepper, to taste 1 Tsp Paprika 1 Tsp garlic powder 1/4 cup all-purpose flour 2 large egg 2 cup panko breadcrumbs Vegetable oil, for frying Sauce: ketchup, Worcestershire sause, oyster sauce and brown sugar For glazed carrots: 1 lb rainbow carrots, peeled and trimmed 2 tablespoons olive oil Salt and pepper, to taste 2 tablespoons butter 2 tablespoons brown sugar 2 cloves of garlic Fresh parsley, for garnish ❂ Cooking Process: - Cook Carrots: In a pan over medium heat, melt the butter. Add carrots, add a little water and cover with a lid to soften it faster. - Glaze: Add garlic, then add brown sugar and a pinch of salt/pepper. Cook, stirring, until carrots are glazed and tender. sprinkle with a fresh parsley. - Serve: Enjoy warm as a side dish. ⁃ Cut chicken breast in half, 0.5 inch thick. Beat lightly. ⁃ Mix flour, eggs and seasonings ⁃ Dip in a batter, coat in panko. ⁃ Fry in oil (350F) until golden, about 3-4 min per side. ⁃ Serve sliced w side dish and sauce. #chickenkatsu #chicken #chickenrecipes #food #foodporn #foodie #foodblogger #easyrecipe #recipe #recipes ##cooking #cookingart #foodart #videography #cinematic #comfortfood

Ribeye Steak 🥩 Join us for a cozy evening as we grill up the king of all steaks - “The Ribeye” on our new @Napoleon Products PRO22 Charcoal Kettle Grill. Find your Napoleon Grill and accessories via the link in bio 🔗✅ 📕 Recipe Here: ❂ Ingredients Ribeye steak Salt Pepper Roasted garlic cloves Butter Olive oil Thyme Rosemary ❂ Cooking Process: - Preheat your Napoleon Charcoal PRO22 Kettle Grill - Take the ribeye steaks out of the fridge and let them come to room temperature for about 30 minutes. - Cut off the tops of the garlic bulbs and wrap them in foil. Season with salt ,fresh thyme and drizzle with olive oil. - Roast on a grill for 30-40 minutes. - Season the steak on both sides generously with salt. - Place the steak on the hot grill. - Cook to an internal temperature of 125-130 F if you prefer a medium-rare doneness. Or choose your desired level of doneness. - Melt the butter and brush the steak with a sprig of rosemary dipped in butter. - While the steaks are cooking, smash a few roasted garlic cloves with the back of a spoon to form a paste. - When the steaks are done, remove them from the grill and let them rest for a few minutes. - Spread the roasted garlic over the steaks just before serving. - Enjoy your perfectly seasoned ribeye steak with the flavorful addition of roasted garlic! #steak #meatlovers #grill #charcoal #bbq #easyrecipes #foodart #foodie #NapoleonGrills #napoleonproducts #CharcoalGrill #napoleon_partner #food #cooking #ad

Old Fashioned 🥃 Dive into the classic world of cocktails with the timeless “Old Fashioned”. A simple yet profound blend of whiskey, sugar, and bitters, finished with a hint of vanilla. 📕 Recipe Here: ❂ Ingredients Bourbon or Rye Whiskey Sugar cube Angostura bitters Orange peel Ice cubes Maraschino cherry Vanilla spray ❂ Mixing Process: Place a sugar cube in a mixing glass and saturate with 4 dashes of Angostura bitters. Add a dash of plain water. Muddle the ingredients until the sugar dissolves. Fill the mixing glass with cracked ice and stir well. Strain into an old fashioned glass over a large square ice cube to keep your drink chilled without excessive dilution. Garnish with an orange peel and a maraschino cherry. Just before serving, give the drink a single spritz of vanilla for a subtle, aromatic finish. Savor your Old Fashioned, a cocktail that perfectly balances the robustness of whiskey with the elegance of its accompaniments. #oldfashioned #cocktail #whiskey #drink #classiccocktails #bar #homebar #mixology #cocktailhour #easyrecipes #dune #dunemovie #foodart #foodblogger #cooking #coctails #bourbon

Gnocchi 📕Recipe ❂ Ingredients: 1 kg russet potatoes 2 cups all-purpose flour, plus extra for dusting 2 egg yolks Garlic For sage butter sauce: 100g unsalted butter 10-12 fresh sage leaves Salt and freshly ground black pepper, to taste Grated Parmesan cheese, for garnish ❂ Cooking Process: ⁃ Prepare Potatoes: Preheat your oven to 200°C (400°F). Drizzle with olive oil and sprinkle with salt and bake until tender, about 1 hour. Let cool slightly, then peel and pass through a potato ricer . ⁃ Make Dough: Sprinkle the flour and a pinch of salt over the potatoes. Make a well in the center and add the beaten egg. Using your hands, gently mix to form a soft dough. Do not overwork. ⁃ Shape Gnocchi: Turn the dough onto a floured surface, divide it into 4 pieces, and roll each piece into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. ⁃ Cook Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches, they are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon. ⁃ For Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Add the gnocchi and cook until golden-brown. Add sage leaves and cook until crispy. Season with salt and pepper. Serve with Parmesan cheese. #gnocchi #italianfood #italian #recipe #food #foodporn #easyrecipes #cooking #foodie #foodblogger #foodart #potatoes #potatorecipes #vegetarian #vegan

French Dip Sandwich 🥪 📕Recipe here: ❂ Ingredients: 2-3 lbs beef chuck (leftover or deli roast beef works well) 5 dried chili peppers 3 cloves garlic 1 cinnamon stick 2 bay leaves Sourdough bread or hoagie buns 2 tbsp butter 3 large onions, sliced 2 sprigs of thyme 2 cups beef broth 1 tbsp Worcestershire sauce Optional cheeses: Provolone, Mozzarella, Gruyère Salt and pepper to taste For the Horseradish Sauce: - 20g fresh horseradish 1 cup mayonnaise 2 tbsp crème fraîche 2 cloves garlic, minced 1 Tbsp of whole grain mustard Fresh parsley, chopped Salt and pepper to taste ❂ Cooking Process: 1. Prepare the Roast Beef: - Deseed the chili peppers, cover with boiling water, and simmer for 20 minutes. Blend the softened peppers with onion and garlic. - Season the beef and sear until golden brown on all sides. Place in a baking dish, pour over the beef broth, add the chili mixture, cinnamon stick, and bay leaves. Cover and bake at 350°F for 3-3.5 hours. 2. Caramelize the Onions: - Melt butter in a pan over medium heat. Add onions and cook until caramelized, about 15-20 minutes. Stir in the Worcestershire sauce and put thyme. 3. Prepare the Horseradish Sauce: - Combine grated horseradish, grated garlic, mayonnaise, crème fraîche, mustard, and parsley in a bowl. Season with salt and pepper. 4. Assemble the Sandwiches: - Slice the bread and spread both sides with the horseradish sauce. Layer with your choice of cheeses, shredded beef, caramelized onions, and another layer of Gruyère cheese. Top with the second slice of bread. - In a skillet, grill the sandwich on both sides until the bread is golden and the cheese is melted. 5. Serve: - Serve the sandwich hot with a small bowl of the reserved beef juices for dipping. Enjoy a deliciously juicy French Dip Sandwich, perfect for a savory meal with a delightful crunch and a dip that enhances every bite! #frenchdip #frenchdipsandwich #sandwich #toast #sandwiches #recipe #recipes #easyrecipes #food #foodporn #foodie #foodblogger #beef #meatlover #meat #cooking #foodart #foodaddict