Bookin' & Cookin'

Ingredients 3 medium beets Salt Pepper Olive oil Foil Dressing Use the juices from the roasted beets in the tin foil, add balsamic vinegar, julienned basil, lemon, minced garlic and salt & pepper. Prepping beats: Cut off leaves, and peel beets. I use gloves and peeler so I won't stain my hands. The cut up beets into 4 pieces and place into foil and add olive oil and salt and pepper and the wrap up. Each beet in its own foil wrap. Cook for 15 minutes on pressure cook. When done, take out and cut beets into 1/8 pieces.

If you like tabule I think you'll love this recipe! The only thing missing is the wheat bulgar. It's refreshing and goes great with grilled lemon chicken breast or my latest lamp lollipop recipe and low carb recipe. It's similar to a salsa but made with parsley instead of cilantro. The dressing below is also used in my lemon kabob marinade! I'll post pictures soon of that recipe! Ingredients 1 bunch of parsley - Curley or Italian - chopped 3 red and firm roma tomatoes - diced 3 pickling cucumbers - diced Dressing: mix Juice of 1 lemon 3 tablespoon

After my company holiday party Last year, I was hooked on lamb lollipops! In particular one with a crispy crust! This recipe is amazing if you like lamb and five spice! Not everyone likes five spice so I have to warn you now you're going to love this recipe if you like five spice and lamb! I don't know why it took me 40 years before I appreciate the explosion of flavors in five spice and of course now in this recipe! It's juicy, salty, crispy and amazing!!! So hope you enjoy this as much as we did tonight! ingredients

This is a very traditional Vietnamese dish usually eaten with rice as a soup. My mother made this and I didn't enjoy it as a child because it was bitter but my mom made me eat it because it was good for us. Then as an adult, it's one of those meals I started appreciating when I moved out on my own. This is my first time making it in the instant pot so I tried it on 5 minutes on the steam function. It turned out perfect. No having to worry about watching it over boil over the stove

My sister bought me a sous vide machine for my birthday. One week later and I finally broke down to use it. Seem so complicated at first but it was easy!! I had to download the Anova Culinary app and sync it to my device first and after that it was easily set on my phone. We had 2 steaks which we seasoned and put back into a ziplock bag and made sure all air was taken out so it doesn't float to the top. It has to be fully submerged in the water. I set it at 130 degrees