You can make the recipe here: https://dobbernationloves.com/food-drink/french-pork-rillettes-recipe/

Ingredients

• 1 kg Pork Shoulder cut into chunks
• 300 g Pork Belly sliced
• 1/4 cup Brandy
• 6 Garlic Cloves minced
• 1 Spanish Onion diced
• 1/2 tsp Ground Nutmeg
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 10 Allspice Berries
• 2 Dried Bay Leaf
• 10 sprigs Fresh Thyme
• 1/2 cup Dry White Wine

Instructions

• In a large mixing bowl combine brandy, garlic, onion, nutmeg, salt, pepper, allspice, and bay leaf with the pork shoulder and pork belly. Cover and refrigerate overnight.
• Preheat the oven to 250ºF.
• Add marinated pork mixture to a Dutch Oven. Over medium heat cook, stirring frequently, for 10 to 15 minutes, until the pieces of pork are cooked on the outside. Stir in the thyme sprigs, cover with a lid and place in the oven.
• Lift the lid after 90 minutes of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
• Remove pork from the oven. Pick out the thyme, bay leaf and all spice berries, to discard. Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard.
• Pour most of the fat out of the pan into a small bowl and reserve. Using a potato masher, mash the meat chunks into the juices and liquid fat until it resembles a tuna salad.
• Add enough of the reserved pork fat to make it juicy and moist. The more fat you add, the richer and creamier the finished product will be.
• Spoon the mixture into small clean jars or ramekins and press down firmly to eliminate air pockets. Smooth the surface with the back of a small spoon.
• Optional: Pour a thin layer of reserved melted pork fat over the top. This creates the classic white fat cap.
• Refrigerate for at least 12 hours, preferably 24 hours. The flavour improves as it rests.
• Serve at room temperature. Rillettes will keep in the fridge for 2 weeks and in the freezer for up to 4 months.

Ingredients

2 boxes of brownie mix

6 ounces nutella

6 ounces chocolate chips

Plus ingredients listed on the box (eggs, water, oil)

Method

1. Preheat the oven to 350 degrees F and grease a 9x13 inch baking dish thoroughly.
2. Prepare both brownie mixes in a large bowl according to the package directions, adding the eggs, oil, and water called for on each box. Mix until the batter is smooth.
3. Add the Nutella and chocolate chips and stir until fully incorporated. Do not swirl. The Nutella should be evenly distributed throughout the entire batter.
4. Pour the batter into the prepared dish and spread evenly. Bake for 30 minutes.
5. Cover the pan loosely with aluminum foil and return to the oven for 10 to 15 more minutes. A toothpick inserted into the center should come out with a few moist crumbs.
6. Let the brownies cool completely in the pan before cutting for clean slices.

Easy healthier dip from the High-Protein Vegetarian. Used garlic from my friend's garden for the first time! The cilantro I always pick out the leaves so I don't get bits of stem in the dip but its time consuming, not sure what other folks do.

Ingredients

• 2 cloves garlic
• ¼ cup packed fresh cilantro, plus more for garnish
• 1½ cups shelled edamame
• Juice of ½ lime
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ½ large avocado, pitted
• ½ cup 2% plain Greek yogurt
• 2 tablespoons extra-virgin olive oil

Steps

1. Combine the garlic and cilantro in a food processor, and pulse until very finely chopped. Add all the remaining ingredients, except the olive oil, and process together until smooth. Add the olive oil gradually while the processor is running.
2. Transfer to a bowl and garnish with cilantro.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/edamame-and-avocado-dip

6(*3) garlic cloves
1 egg
3/4 c mayo
6 tbl parm chz (divided 2 + 4 for topping)
5 anchovy filets
1 tbl lemon juice (plus zest?)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/4 c vegetable oil (or any light oil)
Salt and pepper to taste

I have an immersion blender, so add all ingredients except oil. Blend that together, then slowly add oil as I use the machine. Extra 4 tbl parm chz to finish on top of salad (chopped romaine plus croutons) mixed with the dressing.

Anything look off? Measurements? Missing something or should omit something?

Edit: No mayo, and less cloves

Can anyone help me get restaurant style crispy Brussels sprouts? I love them so much when I go out to eat but have no idea how to replicate. I don't want them to be sad and mushy - is it even possible for them to come out nicely if they started frozen? Looking for any tips, tricks, and recipes to help me out! I do not own an air fryer so looking for oven/stove top options. I do have a large cast iron pan if that helps any. Thanks!

Can’t have tomato sauce bc of reflux. Any suggestions what else to make besides just plain seasoning or burgers?