Brian Pointer @bpointer212

Got ground beef? Try this Chinese-style version 👇recipe in comments 👇

The key to a delicious Japanese fried chicken donburi is the "egg sauce".!🍄💐👍😋 日式炸雞排丼飯好吃的關鍵是「蛋汁淋醬」

This mixed paella from Seattle chef Tamara Murphy layers chorizo, shrimp, mussels, cockles, and dark meat chicken over saffron rice with tomatoes and wine, creating a rich, crowd-pleasing Spanish meal. bit.ly/3QiZ4ds

Need an Easy Chicken Dinner? Try This Salt and Pepper Chicken 👇recipe in comments 👇

Cajun Lobster & Golden Eggs Delight 🥚🦞 "A little Cajun luxury" (Serves 2) Ingredients For the Lobster: 2 lobster tails or 8 oz cooked lobster meat 1 tbsp butter 1 tsp Cajun seasoning 1 clove garlic, minced Pinch of paprika For the Golden Eggs 4 large eggs 2 tbsp heavy cream 1 tbsp butter Salt and black pepper to taste For the Cajun Hollandaise: 3 egg yolks 1/2 cup melted butter 1 tbsp lemon juice 1 tsp Cajun seasoning Dash of hot sauce (optional) Salt to taste Garnish Chopped chives Fresh microgreens Thinly sliced chili threads Diced tomatoes Instructions Prepare the Lobster: Melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds. Stir in the lobster meat, Cajun seasoning, and paprika. Sauté for 2–3 minutes until heated through and lightly caramelized. Set aside. Make the Golden Eggs: Whisk eggs with cream, salt, and pepper. Melt butter in a nonstick skillet over low heat. Gently cook the eggs, stirring slowly until soft, creamy, and fluffy. Remove from heat before fully set. Prepare the Cajun Hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl over simmering water. Slowly drizzle in melted butter while whisking continuously until thick and silky. Stir in Cajun seasoning, hot sauce, and salt. Assemble: Spoon the creamy eggs into shallow serving bowls. Top with Cajun lobster pieces. Generously drizzle with Cajun hollandaise. Finish with diced tomatoes, chives, microgreens, and chili threads. Note: Serve with toasted brioche, grilled sourdough, or roasted breakfast potatoes. The creamy eggs, sweet lobster, and spicy Cajun hollandaise create a rich and unforgettable brunch experience. 😋

Roast Pumpkin with Yogurt Sauce and Pine Nuts Ingredients Roast pumpkin 2 lb (900 g) pumpkin or butternut squash, peeled, seeded, cut into 1-inch cubes 2 tbsp olive oil 1 tsp ground cumin 1/2 tsp smoked paprika (or sweet) 1/2 tsp ground coriander (optional but great) 1/2–3/4 tsp kosher salt 1/4 tsp black pepper Yogurt sauce 3/4 cup plain Greek yogurt (whole milk for best texture) 1 tbsp lemon juice 1 small garlic clove, very finely grated (or 1/8 tsp garlic powder) 1–2 tbsp water or olive oil to loosen Pinch salt + pepper Finish 3 tbsp pine nuts 2 tbsp extra‑virgin olive oil, for drizzling 1 tsp sumac or Aleppo pepper (optional, for tang/heat) 2–3 tbsp chopped parsley or mint Extra lemon wedges Instructions Heat the oven Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Season the pumpkin Toss pumpkin with olive oil, cumin, smoked paprika, coriander (if using), salt, and pepper until evenly coated. Spread in a single layer with space between pieces. Roast Roast 25–35 minutes, turning once, until deep golden on the edges and tender in the center. For extra caramelization, broil 1–2 minutes at the end. Toast pine nuts While the pumpkin roasts, toast pine nuts in a dry skillet over medium heat, shaking often, 2–3 minutes until golden. Immediately transfer to a plate to stop cooking. Make the yogurt sauce Stir yogurt, lemon juice, garlic, a pinch of salt and pepper, and just enough water or olive oil to make a thick‑but‑spoonable sauce. Taste and adjust lemon/salt. Plate Spoon a generous swipe of yogurt sauce onto a warm plate or platter. Pile on the roasted pumpkin. Drizzle with extra‑virgin olive oil, sprinkle with toasted pine nuts, sumac/Aleppo pepper if using, and herbs. Add a squeeze of lemon at the table. Tips and swaps Squash options: kabocha, delicata (no need to peel delicata), or honey nut squash all work well. Spice lane: try ras el hanout, baharat, or curry powder in place of cumin/coriander. Add protein: serve with crispy chickpeas, grilled halloumi, or a scoop of quinoa for a fuller meal. Make ahead: roast pumpkin and toast nuts ahead; rewarm pumpkin at 375°F for 8–10 minutes and assemble with fresh sauce.

Shrimp wonton egg noodles, BBQ pork, bok choy, fried garlic, bean sprouts, fresh herbs, lime!🥄🥢

Tender chicken bathed in an Asian-flavoured sauce ✅ Get the recipe in comments ✅

One Pan Chicken Noodles for Busy Weeknights 👇recipe in comments 👇

Who else loves the combo of creamy coconut and fresh lime? 🥥🍋🐟 This Thai-style salmon is pure bliss! Would you dive in? 😋 Recipe: omniera.net/v6d7l

These crispy oven-fried chicken wings are seasoned with a zippy dried lemon zest seasoning and tossed in curry-butter sauce. Get the recipe: bit.ly/4oyBsy3

Beef Pasta in a Creamy Garlic Sauce Ingredients 12 oz (340 g) rigatoni or penne 1.5 lb (680 g) beef sirloin or chuck, cut in 1-inch cubes 1 tsp kosher salt, plus more for pasta water 3/4 tsp black pepper 1 tsp paprika (sweet or smoked) 2 tbsp olive oil, divided 2 tbsp butter 1 medium onion, finely diced 5–6 garlic cloves, minced 1 tbsp tomato paste 1/2 cup dry white wine or beef broth (for deglazing) 1 cup beef broth 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk) 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp thyme) 1/2 tsp crushed red pepper flakes (optional) 1/2 cup freshly grated parmesan, plus more to serve 2 tbsp fresh parsley, chopped Zest of 1/2 lemon (optional, bright finish) Instructions Season and brown beef: Pat beef dry. Toss with salt, pepper, and paprika. Heat a large skillet over medium-high. Add 1 tbsp oil and sear beef in batches until well browned on two sides, 4–6 minutes total per batch. Transfer to a plate. Aromatics: Lower heat to medium. Add remaining 1 tbsp oil and butter. Sauté onion with a pinch of salt until translucent, 3–4 minutes. Add garlic and cook 30–60 seconds until fragrant. Stir in tomato paste; cook 1 minute to caramelize. Deglaze: Pour in wine (or 1/2 cup broth). Scrape up browned bits and reduce by half, 1–2 minutes. Simmer sauce: Stir in 1 cup beef broth, Italian seasoning, and red pepper flakes. Return beef (and juices) to the pan. Simmer gently 10–15 minutes to tenderize and meld flavors. If using very tough chuck, cover and simmer 20–30 minutes, adding splashes of broth as needed. Cook pasta: Meanwhile, boil pasta in salted water until just shy of al dente. Reserve 1 cup pasta water and drain. Make it creamy: Stir cream into the beef sauce; simmer 2–3 minutes until slightly thick. Add parmesan and melt smooth. Adjust thickness with reserved pasta water as needed; the sauce should be glossy and coat a spoon. Combine: Add drained pasta to the pan. Toss over low heat 1–2 minutes so the pasta absorbs the sauce. Taste and adjust salt/pepper. Finish with parsley and lemon zest if using. Serve: Top with extra parmesan and a drizzle of olive oil.

Would you dip these crispy, cheesy Crunchy Chicken Taco Fingers… or eat them straight off the tray? 🌮🔥😋 Recipe: omniera.net/zOywY

Why order takeout when you can make this at home? ➜ (Recipe in comments)

Mediterranean Cod with Tomato-Basil Pan Sauce Ingredients 4 cod fillets (5–6 oz each), about 1 inch thick 1 tsp kosher salt, divided 1/2 tsp black pepper, divided 1/2 tsp smoked paprika (or sweet paprika) 2 tbsp olive oil, plus more to finish 3–4 garlic cloves, thinly sliced 1 pint cherry or grape tomatoes, halved 1/3 cup pitted Castelvetrano or Kalamata olives, roughly chopped (optional but great) 2 tbsp capers, drained 1/4–1/2 tsp red pepper flakes (to taste) Zest of 1 lemon + 2 tbsp fresh lemon juice 1/4 cup dry white wine (or extra stock) 1/4 cup low-sodium chicken or vegetable stock 1/3 cup fresh basil, torn (plus extra for garnish) 2 tbsp chopped fresh parsley 1–2 tbsp toasted pine nuts (optional, for crunch) Quick marinade (optional, boosts flavor) 1 tbsp olive oil 1 tsp lemon juice Pinch of salt and pepper Instructions Prep the cod Pat fillets dry. If using the quick marinade, rub over the fish and rest 10 minutes. Season both sides with 1/2 tsp salt, 1/4 tsp pepper, and paprika. Sear the fish Heat 2 tbsp olive oil in a large skillet over medium to medium-high. Add cod and sear 2–3 minutes until lightly golden. Carefully flip and cook another 2 minutes. Transfer to a plate (it will finish in the sauce). The fish should still be slightly underdone in the center. Build the pan sauce Lower heat to medium. Add garlic; cook 30–45 seconds until fragrant. Stir in tomatoes, olives, capers, and red pepper flakes. Season with remaining 1/2 tsp salt and 1/4 tsp pepper. Add lemon zest, wine, and stock. Simmer 3–4 minutes, stirring, until tomatoes release juices and sauce reduces slightly. Finish the dish Nestle cod back into the skillet, spooning sauce over the top. Add lemon juice. Simmer gently 2–4 minutes, just until cod flakes easily with a fork (internal temp about 130–135°F; it will carryover to 140°F). Off heat, fold in basil and parsley. Drizzle with a little good olive oil. Sprinkle pine nuts if using. Serve with Crusty bread, couscous, or orzo to catch the sauce Simple green salad or roasted asparagus on the side Tips and swaps Fish options: Halibut, haddock, pollock, or sea bass work similarly; adjust time for thickness. Dairy twist: Add a knob of butter at the end for a silkier sauce. Extra veg: Add ribbons of zucchini or baby spinach in step 3. No wine: Use all stock plus a splash of white wine vinegar. Make it milder: Skip red pepper flakes and use mild olives (Castelvetrano). Make-ahead and storage Sauce can be made 1 day ahead; rewarm, then add and cook fish just before serving. Leftovers keep 1 day, refrigerated. Reheat gently to avoid overcooking the fish. Garnish with more basil and a few cracks of black pepper, then spoon plenty of that bright tomato-lemon sauce over each fillet.

Not sure how to cook shrimp? Try this 👇recipe in comments👇

Golden roasted chicken served with fluffy rice, fresh salad, and creamy coleslaw! 👌Ingredients: • 4 chicken thighs (bone-in or boneless) • 2 cups cooked white rice • 1 tsp paprika • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp turmeric • 1 tsp black pepper • 1 tsp salt • 2 tbsp olive oil • 2 tbsp butter • 1 cup shredded lettuce • 1 cucumber, sliced • 1 tomato, chopped • ½ cup coleslaw mix • 2 tbsp mayonnaise • 1 tbsp vinegar • ½ tsp sugar • 1 tsp dried parsley 🌟How to Make It: 1️⃣ Season chicken with paprika, garlic powder, onion powder, turmeric, salt, and pepper. 2️⃣ Heat olive oil and butter. Roast at 400°F (200°C) for 35–40 minutes until golden and juicy. 3️⃣ Cook white rice and lightly season with butter and dried parsley. 4️⃣ Mix lettuce, cucumber, tomato, and coleslaw with mayonnaise, vinegar, and sugar. 5️⃣ Serve roasted chicken with rice, salad, and coleslaw.Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Serves: 4Calories: ~650 per serving Protein: ~42g per serving

Homemade Mongolian Beef Ingredients For the beef 1 1/2 lbs flank steak or sirloin 1/3 cup cornstarch 2 tbsp vegetable oil or more as needed Salt, lightly to taste Black pepper, lightly to taste For the sauce 1/2 cup low-sodium soy sauce 1/2 cup water 1/2 cup brown sugar 3 cloves garlic, minced 1 tbsp fresh ginger, grated 1 tsp sesame oil 1/4 tsp red pepper flakes optional 1 tbsp cornstarch + 2 tbsp water for slurry For finishing 4 green onions, sliced 1 tsp sesame seeds optional Cooked rice, for serving Instructions 1. Slice the beef Slice the flank steak very thinly against the grain into bite-sized strips. For easier slicing, place the beef in the freezer for 15 to 20 minutes first. 2. Coat the beef Place the sliced beef in a bowl and toss with the 1/3 cup cornstarch until lightly and evenly coated. Let it sit for 10 minutes while you prepare the sauce. 3. Make the sauce In a bowl or measuring cup, whisk together: soy sauce water brown sugar garlic ginger sesame oil red pepper flakes, if using Set aside. In a separate small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water to make the slurry. 4. Cook the beef Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Cook the beef in batches in a single layer for 2 to 3 minutes per side, until browned and slightly crispy on the edges. Add a little more oil if needed. Transfer the cooked beef to a plate. 5. Thicken the sauce Carefully wipe out excess oil from the pan if needed, leaving a small amount behind. Pour the sauce into the skillet and bring it to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the sauce thickens into a glossy coating. 6. Finish the dish Return the beef to the skillet and toss to coat well in the sauce. Add most of the sliced green onions and cook for 1 more minute. 7. Serve Spoon over hot rice and top with the remaining green onions and sesame seeds.

Slow-cooked beef short ribs in a savory, rich sauce! 🌷INGREDIENTS • 3 pounds boneless beef short ribs (trim excess fat on top) • 1 can (10.5 oz) cream of mushroom soup • 1 packet (1 oz) dry onion soup mix • ½ cup low-sodium beef broth. 🌷INSTRUCTIONS: • Place the beef short ribs in the bottom of the slow cooker in an even layer. • In a bowl, mix cream of mushroom soup, dry onion soup mix, and beef broth until smooth. • Pour the mixture over the beef, covering all pieces completely. • Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until very tender. • Check seasoning; usually no extra salt is needed. Skim off excess fat if necessary. • Shred the beef with two forks and mix it back into the sauce. • Serve hot with mashed potatoes, rice, or noodles, adding extra sauce on top.

Cowboy Stir Fry Ingredients 1 lb smoked sausage, sliced into bite-sized rounds 4 medium Yukon gold potatoes, diced into small cubes 1 medium onion, sliced 1 medium red bell pepper, sliced 1 medium zucchini, sliced into half-moons 2 tbsp oil 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika Salt, to taste Black pepper, to taste Fresh parsley, chopped, optional for garnish Instructions Prep the potatoes Wash and dice the potatoes into small, even pieces so they cook faster. Cook the potatoes Heat 1 tablespoon oil in a large skillet over medium heat. Add the potatoes, season with a little salt, pepper, and half of the smoked paprika. Cook for 10-12 minutes, stirring occasionally, until they are golden and fork-tender. Remove from the skillet and set aside. Brown the sausage Add the remaining 1 tablespoon oil to the skillet. Add the sliced smoked sausage and cook for 4-5 minutes until browned and slightly crisp on the edges. Cook the vegetables Add the onion, bell pepper, and zucchini to the skillet with the sausage. Season with garlic powder, onion powder, remaining smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring often, until the vegetables are tender but still slightly crisp. Combine everything Return the cooked potatoes to the skillet. Stir everything together and cook for another 2-3 minutes so the flavors blend well. Finish and serve Taste and adjust seasoning if needed. Sprinkle with fresh parsley if using, and serve hot.