Nicolas poillot

[nicolas-poillot]

This Smoked Rack of Lamb with a tasty Curry Spice Rub will take your BBQ game to the next level. With just the right amount of spices, the lamb tastes smoky and exotic, making it the perfect main dish for any barbecue.

Ingredients: 2 racks of lamb, Frenched. 2 tablespoons curry powder. 1 tablespoon paprika. 1 tablespoon brown sugar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cumin. 1 teaspoon coriander. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. 2 tablespoons olive oil. Wood chips for smoking.

Instructions: Preheat your smoker to 225F 107C using wood chips of your choice. In a small bowl, combine curry powder, paprika, brown sugar, garlic powder, onion powder, cumin, coriander, salt, black pepper, and cayenne pepper to create the spice rub. Rub the racks of lamb with olive oil and then generously coat them with the curry spice rub, ensuring an even coverage on all sides. Place the lamb racks in the preheated smoker and smoke for approximately 2-3 hours or until the internal temperature reaches 135F 57C for medium-rare or adjust according to your preference. Remove the smoked rack of lamb from the smoker and let it rest for 10 minutes before slicing between the bones to serve.

Jake K

[nicolas-poillot]

These cheese-filled burgers with barbecue ranch dressing are a mouthwatering twist on classic burgers. The melted cheddar cheese inside each patty adds a delightful surprise, while the tangy barbecue ranch dressing takes the flavor to the next level. Perfect for your next barbecue or weeknight dinner!

Ingredients: 1 lb ground beef. 4 slices cheddar cheese. 1/4 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup barbecue sauce. 1/4 cup ranch dressing. 4 hamburger buns. Salt and pepper to taste.

Instructions: Put the ground beef, breadcrumbs, diced onions, salt, and pepper in a bowl. Cut the beef mixture into 8 equal pieces and press each one into a thin patiety. On four of the patties, put a slice of cheddar cheese. The remaining 4 patties should be placed on top of the cheese-covered patties, and the edges should be sealed to make 4 stuffed burger patties. Warm up your grill or pan on the stove by setting it on medium-high heat. Put the stuffed burger patties on the grill or pan and cook for four to five minutes on each side, or until they're done the way you like them. In a small bowl, mix the ranch dressing and barbecue sauce together to make the dressing while the burgers are cooking. For a minute or two, toast the hamburger buns on the grill until they get a little brown. You can put the burgers together by putting each patty on a toasted bun and drizzle with barbecue ranch dressing. Add diced pickles and any other toppings you like on top. Serve your burgers hot with barbecue ranch dressing and enjoy the tasty cheese inside!

Shea

[nicolas-poillot]

This hearty one-pot lamb stew combines tender lamb, potatoes, tomatoes, anchovies, and olives in a flavorful broth. It's a comforting and satisfying meal perfect for chilly evenings or gatherings with friends and family.

Ingredients: 1 kg lamb, cubed. 500g potatoes, cubed. 400g tomatoes, diced. 4 anchovy fillets. 100g olives, pitted. 2 onions, chopped. 4 cloves garlic, minced. 4 cups beef broth. 2 tbsp olive oil. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: In a big pot, heat the olive oil over medium-low heat. Add the garlic and onions and cook until they get soft. Put in the lamb cubes and cook them until all sides are browned. Add the olives, potatoes, tomatoes, anchovies, and thyme, and mix them in. Add the beef broth and season with pepper and salt. Bring to a boil, then turn down the heat. Let it cook on low heat for an hour, or until the potatoes are done and the lamb is tender. If you need to, change the seasoning. If you want, you can serve it hot and top it with fresh herbs.

Kelly Olson

[nicolas-poillot]

Indulge in a creamy and satisfying vegan version of the classic scalloped potatoes. This recipe features thinly sliced potatoes layered with a rich cashew cream sauce, resulting in a comforting and flavorful dish that is perfect for any occasion.

Ingredients: 4 large potatoes, thinly sliced. 1 cup raw cashews, soaked for 4 hours. 1 cup vegetable broth. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. Fresh parsley, for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Soak cashews in water for a while. Add vegetable broth, nutritional yeast, garlic, lemon juice, Dijon mustard, onion powder, salt, pepper, and paprika to a blender. Mix until it's creamy and smooth. Put half of the sliced potatoes in a baking dish that has been greased. Add half of the cashew cream mix to the potatoes. Do it again with the rest of the cashew cream and potatoes. Put foil over the baking dish and bake for 40 minutes. Take the foil off and bake for another 20 minutes, or until the potatoes are soft and the top is golden brown. Before serving, sprinkle with fresh parsley.

Presley

[nicolas-poillot]

This Triple Chocolate Fig Pound Cake is the ultimate treat for chocolate lovers. This moist and decadent pound cake combines rich cocoa flavor, a blend of semisweet and white chocolate chips, and the sweetness of dried figs. Ideal for any time of day or when you're in the mood for something chocolatey.

Ingredients: 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1/2 cup sour cream. 1 cup semisweet chocolate chips. 1 cup white chocolate chips. 1 cup dried figs, chopped.

Instructions: Grease a 9x5-inch loaf pan and preheat the oven to 350F 175C. Mix the flour, baking soda, baking powder, cocoa powder, and salt in a mixing bowl. Put aside. Beat the softened butter and granulated sugar in a separate bowl until they become light and fluffy. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Add the dry ingredients to the wet ingredients gradually, alternating between the sour cream and buttermilk. Blend until barely combined. Stir in chopped dried figs, white chocolate chips, and semisweet chocolate chips. After filling the loaf pan, level the top of the batter. Bake for 6070 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the cake cool in the pan for fifteen minutes, take it out and let it cool fully on a wire rack. Enjoy your Triple Chocolate Fig Pound Cake after slicing it!

Nomadding Nina

[nicolas-poillot]

These cocoa brownies with browned butter and walnuts are the perfect combination of rich chocolate flavor and nutty goodness. The browned butter adds a delightful depth of flavor to the brownies, and the walnuts provide a satisfying crunch. They are easy to make and perfect for satisfying your chocolate cravings.

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 1 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 4 large eggs. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup chopped walnuts.

Instructions: Set the oven temperature to 175C 350F. Coat a 9 x 13-inch baking pan with oil and flour. Melt the butter in a saucepan over a medium heat. Stirring frequently, continue cooking the butter until it takes on a golden brown color and a nutty aroma. Take it off the heat and allow it to cool a little. Combine the sugar, browned butter, and cocoa powder in a large mixing bowl. Blend until thoroughly blended. To the mixture, add the eggs and vanilla extract. Beat until glossy and smooth batter is formed. Mix the flour and salt together in a different bowl. Stirring until just combined, gradually add the dry ingredients to the wet mixture. Mix the chopped walnuts into the batter for the brownies. Evenly distribute the batter after pouring it into the baking pan. For approximately 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs not wet batter, bake in the preheated oven. After taking the brownies out of the oven, let them cool in the pan for approximately fifteen minutes before slicing them into squares. Your delectable cocoa brownies with browned butter and walnuts are ready to be served!

Naomi

[nicolas-poillot]

This Whole30 Iced Coconut Latte is a delightful and refreshing coffee drink that fits perfectly into the Whole30 diet guidelines. It's dairy-free and naturally sweetened for a guilt-free indulgence.

Ingredients: 1 cup brewed coffee, cooled. 1/2 cup full-fat coconut milk. 1-2 tablespoons compliant sweetener e.g., date paste or honey. 1/2 teaspoon vanilla extract. Ice cubes.

Instructions: Put together a coffee and wait for it to cool down. Put the cooled coffee, full-fat coconut milk, sugar substitute, and vanilla extract in a blender. Blend until everything is well mixed and foamy. Put ice cubes in a glass. Put the coconut coffee mix on top of the ice cubes. Mix everything together slowly. Have fun with your Whole30 iced coconut latt!

Adriana B

[nicolas-poillot]

This Ancient Grains Salad with Wheat Berries and Brussels Sprouts is a hearty and nutritious dish that combines the earthy flavors of wheat berries with the roasted goodness of Brussels sprouts. It's a perfect blend of textures and tastes, complemented by a simple balsamic vinaigrette.

Ingredients: 1 cup wheat berries. 1 cup Brussels sprouts, trimmed and halved. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Rinse the wheat berries thoroughly and cook them in a pot of boiling water for about 45-60 minutes or until they are tender. Drain and set aside to cool. While the wheat berries are cooking, preheat your oven to 400F 200C. Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly crispy. Remove and let them cool. In a large salad bowl, combine the cooked wheat berries, roasted Brussels sprouts, cherry tomatoes, red onion, and fresh parsley. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and balsamic vinegar. Drizzle the dressing over the salad and toss to coat all the ingredients. Sprinkle crumbled feta cheese on top and season with additional salt and pepper if needed. Serve the ancient grains salad immediately or refrigerate for later. Enjoy!

Adam Mathis

[nicolas-poillot]

Experience amazing flavors with this Best Pork Loin Stir Fry with Asian Sauce! Thinly sliced pork loin is stir-fried with a vibrant mix of broccoli, red bell pepper, and carrots, all coated in a delicious homemade Asian sauce. Quick, affordable, and bursting with flavor!

Ingredients: 1 lb pork loin, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1/4 cup low-sodium soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch, dissolved in 2 tablespoons water. Cooked white rice for serving. Sesame seeds and green onions for garnish.

Instructions: Put vegetable oil in a wok or large skillet and heat it over high heat. Stir-fry the pork loin slices until they are browned and fully cooked. Take the pork out of the wok and set it aside. If you need to, add a little more oil to the same wok. Broccoli, red bell pepper, and julienned carrot should be stir-fried until they are soft but still crisp. Grate some ginger and mince some garlic and add them to the vegetables. Stir-fry for another minute or two. Add the vegetables back to the wok with the cooked pork. Put soy sauce, oyster sauce, hoisin sauce, and sesame oil in a small bowl and mix them together. Cover the vegetables and pork with the sauce. Add the cornstarch mix to the wok and stir it around a lot until the sauce gets thicker. Serve the stir-fry over cooked white rice with chopped green onions and sesame seeds on top. Enjoy this Best Pork Loin Stir Fry with Asian Sauce that is quick, cheap, and full of flavor!

Ian M

[nicolas-poillot]

This lemon sherbet with raspberries is a delicious and refreshing treat that is perfect for hot summer days. The lemons give it a sour and fresh taste, and the raspberries make it sweet.

Ingredients: 4 cups fresh lemon juice. 2 cups granulated sugar. 2 cups water. 2 cups raspberries, fresh or frozen. 1 cup heavy cream. 1 tablespoon lemon zest.

Instructions: Over medium heat, mix sugar and water in a saucepan. Add sugar and stir until it dissolves. This will make a simple syrup. Take it off the heat and let it cool down all the way. Use a blender to blend raspberries until they are smooth. To get rid of the seeds, strain the raspberry puree through a fine mesh sieve. Throw away seeds. Combine cooled simple syrup, lemon juice, raspberry puree, heavy cream, and lemon zest in a large bowl. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Put the sherbet in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Fresh raspberries should be put on top of each scoop of lemon sherbet.

Prep Time: 20 minutes

Cook Time: 20 minutes

Brady K

[nicolas-poillot]

These tasty Nutella Stuffed Banana Donut Muffins are made with a fluffy muffin and the tastes of ripe bananas and creamy Nutella. You can eat them for breakfast or as a sweet snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 ripe bananas, mashed. 1/4 cup vegetable oil. 1/4 cup Greek yogurt. 1 large egg. 1 tsp vanilla extract. 1/4 cup Nutella or hazelnut spread. 1/4 cup chopped hazelnuts optional. Cooking spray for muffin tin.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin with cooking spray. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In another bowl, mix together the mashed bananas, vegetable oil, Greek yogurt, egg, and vanilla extract until well combined. Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Spoon a small amount of muffin batter into each muffin cup, filling them about one-third full. Add a teaspoon of Nutella into the center of each muffin cup on top of the batter. Cover the Nutella with more muffin batter, filling the cups until they are about two-thirds full. If desired, sprinkle chopped hazelnuts on top of each muffin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the muffins comes out clean. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Nutella Stuffed Banana Donut Muffins as a delicious breakfast treat or snack!

Prep Time: 15 minutes

Cook Time: 20 minutes

Brett

[nicolas-poillot]

These delightful vegan donuts are bursting with color and flavor, perfect for a fun and indulgent treat! With a soft, cake-like texture and a generous coating of vibrant sprinkles, they're sure to bring joy to any occasion.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1 cup almond milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup colorful vegan sprinkles.

Instructions: Warm your oven up to 350F 175C and grease a donut pan. Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk. Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract. Add the colorful vegan sprinkles slowly and carefully. Carefully pour about two thirds of the batter into each donut hole in the greased pan. After the oven is hot, bake the donuts for 12 to 15 minutes, or until they are lightly golden and a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Once the donuts are cool, you can decorate them with a glaze made of powdered sugar and almond milk if you want to. Then, add more colorful vegan sprinkles on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Macie D

[nicolas-poillot]

The flavors of apple cider, warm spices, and chunks of fresh apple capture the essence of fall in these cookies. They're the ideal autumnal treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup apple cider. 3 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1 cup chopped apple peeled and cored.

Instructions: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract, and beat until well combined. Slowly pour in the apple cider while mixing on low speed. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped apple. Cover the dough and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these outrageously delicious apple cider caramels cookies with a warm cup of cider or your favorite fall beverage!

Prep Time: 20 minutes

Cook Time: 12 minutes

Macie

[nicolas-poillot]

Experience a refreshing blend of hibiscus and yerba mate with a sparkling twist. This cocktail is perfect for a sunny day or any occasion that calls for a revitalizing drink.

Ingredients: 1 cup hibiscus tea, chilled. 1 cup yerba mate tea, chilled. 1/4 cup simple syrup. 1/4 cup fresh lemon juice. 1 cup sparkling water. Ice cubes. Lemon slices and hibiscus flowers for garnish.

Instructions: In a pitcher, combine chilled hibiscus tea, yerba mate tea, simple syrup, and fresh lemon juice. Stir well to combine. Fill serving glasses with ice cubes. Pour the tea mixture over the ice cubes, leaving some room at the top of each glass. Top each glass with sparkling water. Garnish with lemon slices and hibiscus flowers. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Jeffrey F

[nicolas-poillot]

Angry Wings are a spicy and tasty take on regular chicken wings. Putting hot sauce, butter, and spices together makes a spicy sauce that will make your taste buds tingle.

Ingredients: 12 chicken wings. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup hot sauce. 2 tablespoons butter. 1 tablespoon honey. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss chicken wings with olive oil, salt, and pepper until evenly coated. Arrange wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, or until golden and crispy, flipping halfway through. In a small saucepan, combine hot sauce, butter, honey, Worcestershire sauce, garlic powder, paprika, and cayenne pepper. Cook over medium heat until butter is melted and sauce is heated through. Once the wings are cooked, transfer them to a large bowl and pour the hot sauce mixture over them. Toss until wings are evenly coated in the sauce. Serve hot, garnished with chopped green onions or celery sticks if desired.

Prep Time: 10 minutes

Cook Time: 45 minutes

Addison Archer

[nicolas-poillot]

There is a rich balsamic cream sauce that goes well with the tender chicken breasts in this dish called Chicken with Wild Mushroom and Balsamic Cream Sauce.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. 1 cup wild mushrooms, sliced such as porcini, shiitake, or chanterelle. 2 cloves garlic, minced. 1/4 cup balsamic vinegar. 1/2 cup chicken broth. 1/2 cup heavy cream. 1 tablespoon fresh thyme leaves. 1 tablespoon chopped parsley for garnish.

Instructions: Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side. Remove from skillet and set aside. In the same skillet, add butter and wild mushrooms. Cook until mushrooms are browned and tender, about 5 minutes. Add minced garlic and cook for an additional 1 minute. Pour in balsamic vinegar and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer and reduce by half, about 5 minutes. Stir in heavy cream and thyme leaves. Cook for another 2-3 minutes until the sauce thickens slightly. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another minute to heat through. Garnish with chopped parsley before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Jason Trevino

[nicolas-poillot]

A tasty and healthier take on classic cookies are these Paleo almond flour chocolate chip cookies. They are appropriate for people on a Paleo diet because they are free of grains, dairy, and refined sugar.

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Almond flour, melted coconut oil, maple syrup, baking soda, vanilla extract, and salt should all be combined in a big bowl. Blend until thoroughly blended. Add the dairy-free chocolate chips and mix well. Roll the dough into tablespoon-sized balls and arrange on a parchment paper-lined baking sheet. To slightly flatten each ball, apply pressure. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. Take out of the oven and allow to cool for five minutes on the baking sheet, then move to a wire rack to cool down completely. Savor the Paleo chocolate chip cookies made with almond flour!

Prep Time: 15 minutes

Cook Time: 12 minutes

Blake Hendricks