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Marcella Hazan’s famous recipe of one whole chicken and one whole lemon, pepper and salt. Nothing else. A true home kitchen cook with a cookbook called “Essentials of Italian cooking”.Thank you, Marcella

This healthy, vegan, high-protein baked oats is like a little indulgent morning treat. With the flavours of cherry bakewell it won't disappoint! If you have a sweet tooth and want to hit your macros this is the recipe for you!When I make this recipe, I'm able to get macros to:351 cals21g protein*45.5g carbs11.7g fatBased on the protein powder I use from protein works - wondershake strawberry and cream.

I used to dark roast fresh espresso coffee beans daily from green Arabica or Robusta coffee in a cast iron skillet, but discovered a new lazy way of dark roasting coffee beans weekly in the rotisserie of my air fryer on the airfryer setting. Without the smoke in the kitchen. Thank you for the invention, Mrs. Aria Fryer.Sleeping soundly while my air fryer makes a weeks worth of fresh roast. I keep the roasted whole beans frozen and grind daily to make espresso.

Although I eat low carb the majority of the time, leaving myself eating traditional pasta alternatives, every once in a while I still indulge with "regular" pasta. However, to keep my meal as high protein as possible, it's still not just "regular" pasta used. I will use protein pasta which adds roughly 6g of protein per serving since I divide the dish into 12 servings and a box of pasta is 7 servings at 10g per serving (protein math lol).Overall, this dish comes out to 22g of protein per serving when divided into 12 servings.#July2026

Parsnips and curry spices are a marriage made in Heaven. Roasting the vegetables in the spices makes the soup sweet and a lightly spiced.

I finally tried a breakfast casserole & not sure why I waited so long! It was amazing!! I used what I had on hand. It can be jazzed up so many ways, depending on preference!!!

If you have ever grown zucchinis, or have a friend or co-worker who grows zucchinis you know that you end up with those large ones that no one really knows what to do with. Well, look no further. This is a great way to use those up!

A recipe from my grandma. She used to make this jam using gooseberries and rhubarb together I sometimes make this when I have a gluten of gooseberries and rhubarb. Adding the ginger is my twist on this recipe.

I often make roast beef using a pan.This is a pork variation.Take your meat out of the refrigerated 30 minutes to an hour before cooking and leave at room temperature.The time needed to cook may change depending on the meat size and shape. If you stab with a toothpick and the juices don't run clear, then cover with the lid again and cook for another 10 minutes. Feel free to use whatever spices you like!By all means, make the groove sauce! Recipe by Stylish Mama

I wanted to do something a little different than the typical soy sauce marinade.It's sticky and delicious.Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami

Loosely based on the leftover risotto recipe from Italy, this was inspired by having lots of leftover Slow Cooker Rice Pudding, and some rather posh chocs lying around. These deep-fried rice balls, served with vanilla ice-cream are soft with crisp, and hot with cold. Mmmm.