Cook like a PROkuda

#ad 🏈🍗 Super Bowl snacks just leveled up! Crispy Korean wings + spicy cucumber salad = the ultimate game day combo 🔥🥒 ingredients: Chicken Wings: * 24 chicken wings * 1 cup (120g) all-purpose flour Korean Sauce: * 90g Gochujang (Korean chili paste) * 18g grated garlic (about 4 cloves) * 1 tsp ginger powder * 35g hot sauce (adjust based on heat preference) * 45g sugar * 100g honey * 50g mirin * 65g soy sauce * 190g water Breading Mixture: * 330g all-purpose flour * 330g corn starch * 14g salt * 12g baking powder * 9g garlic powder * 9g onion powder Wet Batter: * 1/2 of the breading mixture (about 330g) * 260g water For Salad: * 1 English cucumber * Dressing: * 2 cloves garlic, minced * 1 tbsp soy sauce * 1 tbsp sesame oil * 2 tsp gochugaru (Korean chili flakes) * 2 tsp rice vinegar (or apple cider or white vinegar) * 1 tsp white granulated sugar * 1 tsp sesame seeds

#ad Loaded Potato Soup Ingredients * 3 lb Russet potatoes, cubed * 2 celery sticks chopped * 350 g bacon, chopped (reserve some for topping) • 2 tbsp butter • 2 tbsp bacon grease • 1 medium onion, diced • 5 cloves garlic, minced • 1/4 cup flour • 2 cups milk • 1 cup heavy cream • 4 cups chicken broth • Salt, black pepper, pinch of cayenne (optional), 1 tsp paprika • 2 cups shredded cheddar cheese + extra for topping Instructions: 1. Cook bacon in a large pot until crispy; remove and reserve 2 tbsp grease. 2. Sauté garlic, onion and celery in butter and bacon grease until soft. 3. Make roux by stirring in flour; cook 1-2 min. 4. Add liquids (milk, cream, broth), seasonings, and potatoes. Simmer 15-20 min until tender. 5. Mash slightly for a chunky texture or blend for smoothness. 6. Stir in cheese and bacon, letting cheese melt. Adjust seasoning. 7. Serve hot, topped with bacon, cheddar, and green onions. Enjoy!

Roasted Vegetable & Chickpea Bowl with Lemon Tahini Dressing Ingredients: Roasted Vegetables & Chickpeas: * 2 cups broccoli florets * 2 cups Brussels sprouts, halved * 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) * 15 oz canned chickpeas, drained and rinsed * 3 small beets, peeled and cut into chunks * 1 small cauliflower, broken into florets * 1 dash garlic powder * Salt and freshly ground pepper, to taste * Olive oil, for roasting Lemon Tahini Dressing: * 2 tbsp tahini * 2 tbsp olive oil * 2 tbsp fresh lemon juice * 1 tbsp maple syrup or honey * 1 clove garlic, minced * 1-2 tbsp water (to thin, as needed) * Salt and pepper, to taste * Optional: 1/4 tsp smoked paprika or cumin for added flavor Instructions: 1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. 2. Prepare the Vegetables: Place the broccoli florets, Brussels sprouts, sweet potato, cauliflower, and beets on one baking sheet. Drizzle generously with olive oil, then sprinkle with garlic powder, salt, and freshly ground pepper. Toss everything to coat evenly. 3. Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until tender and slightly caramelized. 4. Roast the Chickpeas: On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 15 minutes, or until crispy, alongside the vegetables. 5. Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, and maple syrup until smooth. Add minced garlic and water, 1 tablespoon at a time, until the dressing reaches your preferred consistency. Season with salt, pepper, and optional smoked paprika or cumin for extra flavor. 6. Assemble the Bowls: Divide the roasted vegetables and crispy chickpeas among serving bowls. Drizzle generously with the Lemon Tahini Dressing. Serve warm with additional dressing on the side if desired.

My ultimate comfort food! Tender cabbage leaves stuffed with a savory mix of ground meat. Ingridients: cabbage, ground meat, rice, onion, carrots, diced tomatoes, tomato paste, heavy cream, garlic, and spices. For the full recipe with all my tips, subscribe to my recipe subscription! Link in bio💌

Crispy Smashed Potato Salad loaded with the protein-packed goodness of @Lifeway Kefir Farmer Cheese and a boost of probiotics! Ingredients: * 1 pound baby potatoes (mini yellow potatoes) * 3 tablespoons avocado oil * ½ teaspoon salt * ¼ teaspoon pepper * 1 cup Lifeway farmer cheese * ½ cup plain Lifeway kefir * 2 teaspoons Dijon mustard * ½ lemon, juiced * 1 garlic clove, minced * ¼ cup fresh parsley, chopped * Salt and pepper, to taste * 1-2 dill pickle, finely chopped * 1 ear of grilled corn, kernels removed * 50 g cold smoked bacon or any bacon of your choice * 1–2 scallions for garnish (optional)

Hot Honey Halloumi Sandwich Recipe Ingredients For the Hot Honey Halloumi * 8 oz halloumi cheese, sliced into 1/2-inch pieces * 1/3 cup hot honey * 2 tbsp freshly squeezed lemon juice * 1 tbsp olive oil For the Sandwich * 1/4 cup mayonnaise * 1 tbsp chili crisp * 1 garlic clove, finely grated * 1 Tbs lemon juice * Heirloom tomato, cut into 1/4-inch slices * Fresh greens (e.g., arugula or spinach) * Fresh basil leaves * Prosciutto * Capocollo * Sourdough bread or any preferred sandwich bread Instructions 1. Prepare the Hot Honey Halloumi 1. In a container, whisk together the hot honey and lemon juice. 2. Add the sliced halloumi, ensuring each piece is coated well. Cover and refrigerate for at least 2 hours. 2. Cook the Halloumi 1. Heat 1 tbsp avocado oil in a non-stick pan over medium heat. 2. Add the marinated halloumi and sear one side for about 2 minutes, until golden brown. 3. Flip the halloumi and cook the other side for 1 minute. 4. Add 3 tbsp of the marinade to the pan, reduce the heat to a gentle simmer, and cook for an additional 1–2 minutes, allowing the flavors to infuse. 3. Make the Chili Mayo 1. In a small bowl, combine the mayonnaise, chili crisp, 1 tbsp lemon juice, and grated garlic. 2. Mix well until smooth. 4. Assemble the Sandwich 1. Toast the bread if desired. 2. Spread the chili mayo on one or both slices of bread. 3. Layer with greens, basil, heirloom tomato slices, prosciutto, capocollo, and the cooked halloumi. 4. Top with the second slice of bread, serve, and enjoy!

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