Winner winner, eat this chicken for dinner. Enjoy your new favorite crispy chicken recipe with some mashed potatoes, and gravy made from the leftover drippings in the pan.
8 chicken thighs
2tbsp canola oil
salt & pepper to taste
For gravy (optional) 2tbsp all-purpose flour 2 cups whole milk
Begin by preheating over to 425F.
Liberally season both sides of chicken thighs with salt and pepper to your desired taste.
This recipe couldn’t be easier, or more satisfying when finished. Set it up in the mid-afternoon and it will be ready for dessert after dinner with no additional effort.
2 cups whole milk
10oz heavy cream
½ cup arborio rice
½ cup white sugar
1tsp pumpkin spice
1.5tsp vanilla extract or vanilla bean paste
1/2tsp kosher salt
Set sous vide machine to 180F (82C).
This spicy Cajun-inspired sauce is great for meats, pasta, or for bread-dipping. In the photo above, you see a roasted beef tenderloin, cut into cubes, and served in the sauce with a toasted baguette as an appetizer course. This sauce is inspired by the Tenderloin Diablo dish from my favorite steakhouse: El Gaucho.
2tbsp canola oil
1.5tsp onion powder
1tsp garlic powder
1tsp beef bouillon
1 cup white wine
2tbsp Cajun or Creole seasoning
2tbsp tomato paste
salt and pepper to taste
1 pint (2 cups) heavy cream
2tbsp fresh parsley (optional for garnishing)
In large sauté pan, heat oil over medium heat until shimmering.
For the fluffiest baked potato innards and a tasty crust that pairs well with red meat, these baked potatoes are a dinner winner.
-4 eggs (egg white only)
-1 cup salt
-¼ cup black pepper
Begin by preheating oven to 425F and line a baking sheet with foil.
Using however many baked potatoes you desire, run each under hot water and scrub to remove dirt, and pierce each potato 6-7 times with a fork.
When people think of building a big back, they probably think of deadlifts. While that isn’t inherently wrong, there are some nuances present that tend to get overlooked. This article will help to illuminate those nuances in order to get you a thick and juicy upper back, or what I like to call, the Mantle.
I feel comfortable talking from a position of experience when it comes to building an upper back: when I started lifting, my jacket size was 42 Long.
Dream clients: they pop up only when the planets are aligned, the oceanic magma vents are opened up just right, and the Arctic penguins have a successful mating season. You probably know the kind I speak of: they show up, don’t complain, do the work, track their lifts and macros, etc. Some coaches call them robots because they go through their sessions like clockwork.
Another day, another recipe. This time, I’m bringing you a spin one of my favorite recipes that my mom used to make for Easter, Thanksgiving and Christmas: sausage breakfast casserole.
I am swapping our her bread pieces for hash browns, swapping the pork sausage for turkey sausage, and of course, swapping the 1lb of cheese for cheddar cheese powder from Hoosier Hill Farms.
I am teaming up with local P.T., Dr. Eric Broadworth, to work on a handful of new projects in the near future. These projects will involve cutting through the B.S. and dispelling myths when it comes to performance, health and longevity, and strength progression through your life. You can check out more of his credentials, areas of expertise, and performance-related topics on his website.
Full disclosure, folks, I am going through a fat cut right now, and I’ve been dying to eat copious amounts of pasta: one of my favorite foods. I’ve been looking for a way to get that cheesy goodness of macaroni and cheese without taking in a few hundred grams of carbs along with it. The recipe I bring to you today provides the answer.
I don’t care who you are, where you’re from or what you did (as long as you love me): If you were born in the 70s, 80s or 90s, you had some dirt cake in your life. It was my favorite garbage pail-kid dessert growing up, even though everyone knew it was probably the least healthy dessert you could have chosen.