Quick, easy and nutritious. Keto and paleo friendly.

These pistachio tartlets are a celebration of pistachios.Pistachio tartlets are delightful pastries that can be prepared in various styles, each showcasing the rich, nutty flavor of pistachios.These tartlets feature a sweet pastry shell filled with a rich pistachio frangipane filling. In fact, this is not true frangipane, but humour me.These elegant little pistachio tartlets are definitely for the true pistachio fan. Loaded with pistachio flavour from pistachio paste to that gorgeous creamy topping, these mini tarts are a glorious contrast of soft and crisp, sweet and nutty and a flavour sensation. It’s a pistachio paradise!The tartlets will easily appeal to anyone who loves pistachios. It’s also incredibly simple to make. If using premade tartlets then all that is left is to hand-mix the filling, pour it into the crust, and bake for just under an hour. These charming petits tartes then get a topping of the delicious pistachio paste and sprinkled with crumbly pistachios, creating a harmonious blend of textures and the rich, nutty flavour of pistachios in every bite.You can make these pistachio tartlets completely from scratch or use premade. Premade saves time! These tartlets will keep 2-3 days in an airtight container in the fridge.#CA2025

This is more of a tip than a recipe. I hope you find it useful. I always try different methods and/or tricks to get a crispy skin in the oven. This was by far the best and healthiest!

Different and special and 😋 you could use this sauce for fish 🐠 change the yogurt for ranch dressing

These thighs are easy and mind blowing. They're a special blend of spices that are infused with smoked paprika, brown sugar for that just right amount of sweetness, garlic and cayenne pepper that will give it a little kick.

Found a great sale on bone in chicken thighs. So cheap that our dinner for 4 was less then $5.

I was looking for a tasty way to cook chicken skin, and found an interesting recipe in the ANA in-flight magazine which I used as the basis for this recipe.You just need to weigh down the meat, and cook slowly over low heat.One trick is to blot up the excess liquid and fat that comes out. If you don't, the skin won't crisp up. Recipe by u-kumico

A wonderful meal to bring to your table. So full of flavor, this roasted delight served with any side will be a family favorite

Can be done with boneless/skinless or bone-in/skin-on thighs. I used one of the boneless Costco vacuum packs, so the weight is approximate