TASTENEST BLOG

1 cup shredded mozzarella 1/2 cup finely ground almond flour 2 Tbsp. cream cheese 1 Tbsp. garlic powder 1 tsp. baking powder A pinch of Kosher salt  1 large egg  1 Tbsp butter, melted 1 clove garlic, minced 1 Tbsp freshly chopped parsley 1 Tbsp freshly grated Parmesan Marinara, warmed, for serving Directions Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium, microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powd

Ingredients For the Peruvian Chicken: 1 lb (450g) boneless skinless chicken thighs or breasts 2 tbsp olive oil 2 cloves garlic, minced 1 tbsp lime juice 1 tsp ground cumin 1 tsp smoked paprika ½ tsp dried oregano Salt and black pepper, to taste For the Green Sauce (Aji-Style): 1 cup fresh cilantro (leaves and tender stems) ½ cup Greek yogurt or mayonnaise 1 jalapeño, seeds removed for mild heat 2 cloves garlic 1 tbsp lime juice 1 tbsp olive oil Salt, to taste For the Rice: 1

Ingredients: 1 lb flank steak, thinly sliced against the grain 1/4 cup cornstarch 3 tablespoons vegetable oil 3 green onions, cut into 2-inch pieces 4 cloves garlic, minced 1 teaspoon grated ginger For the Sauce: 1/2 cup soy sauce 1/2 cup water 1/3 cup brown sugar 1 tablespoon hoisin sauce (optional for depth) 1 teaspoon sesame oil Directions: Toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for 10–15 minutes. Heat oil in a large pan or wok o

This is the kind of recipe that makes the house smell incredible and turns an ordinary night into a taco night everyone remembers. Ingredients List Meat & Marinade 3 lbs pork butt, thinly sliced 1 pineapple 1 tablespoon neutral oil 4 garlic cloves, smashed ¼ onion 5 dried guajillo chiles, deseeded 2 bay leaves ¼ cup water ¼ cup apple cider vinegar 2 chipotle chiles in adobo 1 tablespoon achiote paste or powder 1 tablespoon kosher salt 1 teaspoon cumin 1 teaspoon Mexican orega