A small tool to view real-world ActivityPub objects as JSON! Enter a URL
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to the server to view the underlying object.
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"content": "Recipe<br /><br />2lbs Sirloin, sliced thin<br />2 Onions, sliced in rings<br />6 Cloves of Garlic, chopped<br />1/4 Cup Calmansi or Lemon Juice<br />1/4 Cup Soy Sauce or Coconut Aminos<br />1 Cup Water<br />1/2 Tsp black pepper (to taste)<br />Optional - 2 Jalapenos, sliced (seeded for less spice)<br /><br /><br />Directions:<br /><br />1.) Slice your steak thinly against the grain. You can place your meat in the freezer for an hour to aid in thinly slicing or use a meat mallet to pound them thinner.<br /><br />2.) Prepare marinade-slice onions and optional jalapenos into rings, chop garlic and mix citrus juice and soy sauce. Pour over sliced meat and marinade for minimum of one hour, preferably overnight.<br /><br />3.) Remove steak and onions from the marinade, separate half of the onions and saute in oil until softened but maintain some crunch-set aside for topping.<br /><br />3.) Brown steak slices in batches, cooking on med high a minute or two on each side-remove and set aside.<br /><br />4.) Pour marinade into large pan, add 1 cup of water and bring to a boil, boil for a couple of minutes. Add meat and remaining onions, reduce heat to a simmer and cook for 40-50 minutes or until the meat is tender.<br /><br />5.) Serve on top of steamed rice and finish with a squeeze of fresh lime. Enjoy<br /><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"published": "2021-06-12T19:01:53+00:00",
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"content": "Recipe\n\n2lbs Sirloin, sliced thin\n2 Onions, sliced in rings\n6 Cloves of Garlic, chopped\n1/4 Cup Calmansi or Lemon Juice\n1/4 Cup Soy Sauce or Coconut Aminos\n1 Cup Water\n1/2 Tsp black pepper (to taste)\nOptional - 2 Jalapenos, sliced (seeded for less spice)\n\n\nDirections:\n\n1.) Slice your steak thinly against the grain. You can place your meat in the freezer for an hour to aid in thinly slicing or use a meat mallet to pound them thinner.\n\n2.) Prepare marinade-slice onions and optional jalapenos into rings, chop garlic and mix citrus juice and soy sauce. Pour over sliced meat and marinade for minimum of one hour, preferably overnight.\n\n3.) Remove steak and onions from the marinade, separate half of the onions and saute in oil until softened but maintain some crunch-set aside for topping.\n\n3.) Brown steak slices in batches, cooking on med high a minute or two on each side-remove and set aside.\n\n4.) Pour marinade into large pan, add 1 cup of water and bring to a boil, boil for a couple of minutes. Add meat and remaining onions, reduce heat to a simmer and cook for 40-50 minutes or until the meat is tender.\n\n5.) Serve on top of steamed rice and finish with a squeeze of fresh lime. Enjoy\n\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "Hey everyone! I’m just wanting to reach out and let y’all know that I may be a little while before I get any new videos up. My house was completely flooded recently, so I am moved out and living with my parents. Hopefully I can get set up to do some videos here, but it may take some time",
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"published": "2021-03-04T18:00:31+00:00",
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"content": "Hey everyone! I’m just wanting to reach out and let y’all know that I may be a little while before I get any new videos up. My house was completely flooded recently, so I am moved out and living with my parents. Hopefully I can get set up to do some videos here, but it may take some time",
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"content": "Recipe<br /><br />Shredded Salsa Chicken:<br /><br />1 pack of boneless skinless thighs (approx 1.5 lbs)<br />1 pack of boneless skinless breasts (approx 1.5 lbs)<br />1/2 cup of broth<br />1 cup of favorite salsa (NOT CHUNKY)<br />Salt & Pepper to taste<br /><br />Directions:<br /><br />1.) Layer your chicken in the bottom of the pressure cooker (you can place on the rack or directly in the pot-I prefer directly in the pot so all meat is submerged in liquid). Season with salt and pepper<br />2.) Cover the chicken with your broth and salsa<br />3.) Place your pressure cooking lid on and set to seal, pressure cook for 30 minutes on high and natural release completely (allow the red pin to drop without moving the valve to vent)<br />4.) Shred your chicken, reserve the liquid for cooking rice and use some to cover the shredded chicken to keep it moist<br /><br />Notes:<br />You can use any chicken you'd like-bone in, skin on, tenders, legs, frozen etc-the process is the same other than removing any bones and skin when you shred. <br />Also, the broth and salsa can be modified as you please-sub water for broth, use only salsa, use only broth, etc.-just make sure you have a minimum of 1 cup of liquid to ensure the machine comes to pressure.<br /><br />Enchiladas<br /><br />3 lbs of shredded salsa chicken<br />12-16 mitad tortillas<br />2 cans of enchilada sauce (approx 24oz)<br />6 cups of shredded cheese (approx 24oz)<br /><br />Directions:<br /><br />1.) To assemble your enchiladas you need a 9X13 casserole dish or as I am doing, several smaller sized baking vessels.<br />2.) Spread a thin layer of sauce on the bottom of the dish to prevent the tortillas from sticking<br />3.) Dip your tortillas in enchilada sauce to make them pliable and more flavorful<br />4.) Stuff with chicken and cheese and roll tightly<br />5.) Repeat steps 3 & 4 until you have filled your dish<br />6.) If I have any leftover chicken at this point, I sometimes sprinkle on top of the enchiladas<br />7.) Pour any remaining enchilada sauce over the top, sprinkle with generous amount of cheese<br />8.) At this point you can bake at 350 for approx 30 minutes until bubbly and brown or you can store in the refrigerator or freezer for cooking at a later date.<br /><br />Salsa Rice:<br /><br />1 1/2 tbsp oil<br />2 tbsp chopped onion<br />1 cup uncooked white rice <br />2 cups of reserved liquid from cooking the chicken (add salsa or broth if needed)<br /><br />Directions:<br /><br />1.) Heat your oil in a large heavy skillet or sauce pan over medium heat<br />2.) Sauté the onions until tender and translucent<br />3.) Add the rice and toast, stirring often<br />4.) Add your liquid, stir, bring to a boil and reduce the heat to a simmer<br />5.) Cover and cook for 20 minutes or until all the liquid has been absorbed<br /><br />Things I used in this video:<br /><br />Ninja Foodi:<br /><a href=\"https://www.ninjakitchen.com/exclusive-offer/FD302WBKT/ninja-foodi-11-in-1-6-5-qt-pro-pressure-cooker-air-fryer-with-stainless-finish/\" target=\"_blank\">https://www.ninjakitchen.com/exclusive-offer/FD302WBKT/ninja-foodi-11-in-1-6-5-qt-pro-pressure-cooker-air-fryer-with-stainless-finish/</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"published": "2021-02-12T18:00:26+00:00",
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"content": "Recipe\n\nShredded Salsa Chicken:\n\n1 pack of boneless skinless thighs (approx 1.5 lbs)\n1 pack of boneless skinless breasts (approx 1.5 lbs)\n1/2 cup of broth\n1 cup of favorite salsa (NOT CHUNKY)\nSalt & Pepper to taste\n\nDirections:\n\n1.) Layer your chicken in the bottom of the pressure cooker (you can place on the rack or directly in the pot-I prefer directly in the pot so all meat is submerged in liquid). Season with salt and pepper\n2.) Cover the chicken with your broth and salsa\n3.) Place your pressure cooking lid on and set to seal, pressure cook for 30 minutes on high and natural release completely (allow the red pin to drop without moving the valve to vent)\n4.) Shred your chicken, reserve the liquid for cooking rice and use some to cover the shredded chicken to keep it moist\n\nNotes:\nYou can use any chicken you'd like-bone in, skin on, tenders, legs, frozen etc-the process is the same other than removing any bones and skin when you shred. \nAlso, the broth and salsa can be modified as you please-sub water for broth, use only salsa, use only broth, etc.-just make sure you have a minimum of 1 cup of liquid to ensure the machine comes to pressure.\n\nEnchiladas\n\n3 lbs of shredded salsa chicken\n12-16 mitad tortillas\n2 cans of enchilada sauce (approx 24oz)\n6 cups of shredded cheese (approx 24oz)\n\nDirections:\n\n1.) To assemble your enchiladas you need a 9X13 casserole dish or as I am doing, several smaller sized baking vessels.\n2.) Spread a thin layer of sauce on the bottom of the dish to prevent the tortillas from sticking\n3.) Dip your tortillas in enchilada sauce to make them pliable and more flavorful\n4.) Stuff with chicken and cheese and roll tightly\n5.) Repeat steps 3 & 4 until you have filled your dish\n6.) If I have any leftover chicken at this point, I sometimes sprinkle on top of the enchiladas\n7.) Pour any remaining enchilada sauce over the top, sprinkle with generous amount of cheese\n8.) At this point you can bake at 350 for approx 30 minutes until bubbly and brown or you can store in the refrigerator or freezer for cooking at a later date.\n\nSalsa Rice:\n\n1 1/2 tbsp oil\n2 tbsp chopped onion\n1 cup uncooked white rice \n2 cups of reserved liquid from cooking the chicken (add salsa or broth if needed)\n\nDirections:\n\n1.) Heat your oil in a large heavy skillet or sauce pan over medium heat\n2.) Sauté the onions until tender and translucent\n3.) Add the rice and toast, stirring often\n4.) Add your liquid, stir, bring to a boil and reduce the heat to a simmer\n5.) Cover and cook for 20 minutes or until all the liquid has been absorbed\n\nThings I used in this video:\n\nNinja Foodi:\nhttps://www.ninjakitchen.com/exclusive-offer/FD302WBKT/ninja-foodi-11-in-1-6-5-qt-pro-pressure-cooker-air-fryer-with-stainless-finish/\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "Recipe<br /><br />Gnocchi:<br /><br />2 lbs Russet Potatoes-Whole Peel On<br />2 cups All Purpose Flour + more for sprinkling<br />1 Large Egg<br /><br />Pink Sauce:<br /><br />14 oz Can Crushed Tomatoes<br />8 oz Tub Mascarpone Cheese<br />1 Medium Shallot<br />4 Large Cloves of Garlic<br />Basil<br />Olive Oil & Butter<br />Salt & Pepper<br />Red Pepper Flakes <br /><br /><br />Directions:<br /><br />Gnocchi:<br /><br />1.) Cover the potatoes with salted water and bring to a boil, cook until tender, but still firm (around 30 minutes)<br />2.) Allow potatoes to cool enough to handle, but are still warm, and peel off the skin.<br />3.) Mash potatoes with a potato ricer, making sure all lumps are removed, but do not overwork<br />4.) Add in the egg and incorporate thoroughly<br />5.) Flour a clean workspace and dump your potato/egg mixture onto the flour. Incorporate the 2 cups of flour a little at a time, kneading the dough as you go, until it is no longer sticky. MAKE SURE YOU DO NOT ADD TOO MUCH FLOUR AND HAVE A DRY CRUMBLY DOUGH<br />6.) Prepare a tray by sprinkling it with flour, and begin to roll out your dough. Take about a quarter of the dough and begin to roll it into long tubes/snakes on your workspace by rolling it back and forth beneath your hands while simultaneously moving your hands away from each other-do this until you have a tube that is around half and inch thick.<br />7.) Cut the tube into half inch wide dumplings. At this point you can roll the dumplings along the tines of a fork to create the iconic gnocchi ridges, or skip that step and toss the dumplings in some flour and place on your floured tray. Continue this process as quickly as you can until all the dough is used.<br />8.) Drop a couple of handfuls of dumplings into a pot of salted, boiling water (I use the same water in which I cooked the potatoes), once they begin to float to the top (approx 30 seconds) remove them from the water and place onto an oiled tray or directly into your sauce. Continue this process until all gnocchi are cooked-be sure to not overcrowd the pot, and keep the water below a hard rolling boil to avoid breaking up the dumplings.<br />9.) You can freeze par cooked gnocchi to be used at a later date, or at this time toss in your sauce or even some butter, cinnamon, and sugar or maple syrup for a fun dessert. <br /><br />Tips: <br /><br />The amount of flour you use will be dependent on the amount of water the potatoes absorb during cooking-leaving them whole, skin on, reduces the amount of water absorbed and creates fluffier gnocchi. <br />You can also make these with sweet potatoes, but as they contain more moisture, they will likely require more flour-just keep that in mind.<br /><br />Pink Sauce:<br /><br />1.) Sauté the finely chopped shallot and garlic in a mixture of olive oil and butter until golden brown.<br />2.) Add the can of crushed tomatoes, cook for a few minutes and season to taste with salt, pepper, and red pepper flakes.<br />3.) Add the mascarpone, taste and season again, then add in any herbs-I used basil in this recipe.<br /><br />Tips:<br /><br />The bare bones of this sauce is garlic, tomatoes, mascarpone, and seasoning-you can adjust it from there however you'd like. Many times I will render some sausage, then cook the garlic and shallots in that rendered fat and go from there. You can also add leftover shredded chicken or other herbs to make this the sauce of your dreams.<br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"published": "2020-12-18T21:04:46+00:00",
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"content": "Recipe\n\nGnocchi:\n\n2 lbs Russet Potatoes-Whole Peel On\n2 cups All Purpose Flour + more for sprinkling\n1 Large Egg\n\nPink Sauce:\n\n14 oz Can Crushed Tomatoes\n8 oz Tub Mascarpone Cheese\n1 Medium Shallot\n4 Large Cloves of Garlic\nBasil\nOlive Oil & Butter\nSalt & Pepper\nRed Pepper Flakes \n\n\nDirections:\n\nGnocchi:\n\n1.) Cover the potatoes with salted water and bring to a boil, cook until tender, but still firm (around 30 minutes)\n2.) Allow potatoes to cool enough to handle, but are still warm, and peel off the skin.\n3.) Mash potatoes with a potato ricer, making sure all lumps are removed, but do not overwork\n4.) Add in the egg and incorporate thoroughly\n5.) Flour a clean workspace and dump your potato/egg mixture onto the flour. Incorporate the 2 cups of flour a little at a time, kneading the dough as you go, until it is no longer sticky. MAKE SURE YOU DO NOT ADD TOO MUCH FLOUR AND HAVE A DRY CRUMBLY DOUGH\n6.) Prepare a tray by sprinkling it with flour, and begin to roll out your dough. Take about a quarter of the dough and begin to roll it into long tubes/snakes on your workspace by rolling it back and forth beneath your hands while simultaneously moving your hands away from each other-do this until you have a tube that is around half and inch thick.\n7.) Cut the tube into half inch wide dumplings. At this point you can roll the dumplings along the tines of a fork to create the iconic gnocchi ridges, or skip that step and toss the dumplings in some flour and place on your floured tray. Continue this process as quickly as you can until all the dough is used.\n8.) Drop a couple of handfuls of dumplings into a pot of salted, boiling water (I use the same water in which I cooked the potatoes), once they begin to float to the top (approx 30 seconds) remove them from the water and place onto an oiled tray or directly into your sauce. Continue this process until all gnocchi are cooked-be sure to not overcrowd the pot, and keep the water below a hard rolling boil to avoid breaking up the dumplings.\n9.) You can freeze par cooked gnocchi to be used at a later date, or at this time toss in your sauce or even some butter, cinnamon, and sugar or maple syrup for a fun dessert. \n\nTips: \n\nThe amount of flour you use will be dependent on the amount of water the potatoes absorb during cooking-leaving them whole, skin on, reduces the amount of water absorbed and creates fluffier gnocchi. \nYou can also make these with sweet potatoes, but as they contain more moisture, they will likely require more flour-just keep that in mind.\n\nPink Sauce:\n\n1.) Sauté the finely chopped shallot and garlic in a mixture of olive oil and butter until golden brown.\n2.) Add the can of crushed tomatoes, cook for a few minutes and season to taste with salt, pepper, and red pepper flakes.\n3.) Add the mascarpone, taste and season again, then add in any herbs-I used basil in this recipe.\n\nTips:\n\nThe bare bones of this sauce is garlic, tomatoes, mascarpone, and seasoning-you can adjust it from there however you'd like. Many times I will render some sausage, then cook the garlic and shallots in that rendered fat and go from there. You can also add leftover shredded chicken or other herbs to make this the sauce of your dreams.\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "Recipe<br /><br />Single recipe (the video is a double)<br />\r1 lbs ground bison<br />\r2 tsp all-natural steak seasoning\r (optional)<br />2 tbsp brown sugar or sucanat\r½ medium onion, finely chopped\r<br />1 medium carrot, finely chopped or grated\r<br />1 red bell pepper, finely chopped\r<br />2+ garlic cloves, minced\r<br />1 tbsp red wine vinegar\r<br />1 tbsp Worcestershire sauce\r<br />2 (8 oz) can unsalted tomato sauce\r<br />2 tbsp tomato paste\r<br />1 tbsp pure maple syrup\r<br />salt and pepper, to taste<br />4 oz water or broth<br /><br />Hamburger buns or bread of choice<br />Cheese Slices (I used provolone)<br /><br />Directions:<br /><br />1.) Sweat vegetables in 2 tbsp olive oil before adding meat to brown-season with steak seasoning or salt and pepper<br />2.) add remaining ingredients, stirring minimally<br />3.) Pressure cook on hi for 5 minutes, natural release for 10 minutes<br />4.) Turn on sear saute to reduce liquid if thinner than desired, season to taste<br />5.) Toast bread of choice (either in oven or by adding the rack and broiling in the foodi) top with cheese of choice and the filling, and enjoy.<br /><br />Note:<br />I added some smoked paprika and chilli flakes to give it a little kick, but that is optional<br /><br />Things I used in this video:<br /><br />Ninja Foodi 6.5qt multi-cooker <br /><a href=\"https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\" target=\"_blank\">https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1</a><br /><br />Chop and Stir<br /><a href=\"https://www.amazon.com/ChopStir-Original-Chopper-Concentrate-Heat-Resistant/dp/B004N7E174/ref=sr_1_2?keywords=chop+and+stir&qid=1568086807&s=gateway&sr=8-2\" target=\"_blank\">https://www.amazon.com/ChopStir-Original-Chopper-Concentrate-Heat-Resistant/dp/B004N7E174/ref=sr_1_2?keywords=chop+and+stir&qid=1568086807&s=gateway&sr=8-2</a><br /><br />Cuisinart Food Processor<br /><a href=\"https://www.amazon.com/gp/product/B01AXM4WV2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1\" target=\"_blank\">https://www.amazon.com/gp/product/B01AXM4WV2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"content": "Recipe\n\nSingle recipe (the video is a double)\n\r1 lbs ground bison\n\r2 tsp all-natural steak seasoning\r (optional)\n2 tbsp brown sugar or sucanat\r½ medium onion, finely chopped\r\n1 medium carrot, finely chopped or grated\r\n1 red bell pepper, finely chopped\r\n2+ garlic cloves, minced\r\n1 tbsp red wine vinegar\r\n1 tbsp Worcestershire sauce\r\n2 (8 oz) can unsalted tomato sauce\r\n2 tbsp tomato paste\r\n1 tbsp pure maple syrup\r\nsalt and pepper, to taste\n4 oz water or broth\n\nHamburger buns or bread of choice\nCheese Slices (I used provolone)\n\nDirections:\n\n1.) Sweat vegetables in 2 tbsp olive oil before adding meat to brown-season with steak seasoning or salt and pepper\n2.) add remaining ingredients, stirring minimally\n3.) Pressure cook on hi for 5 minutes, natural release for 10 minutes\n4.) Turn on sear saute to reduce liquid if thinner than desired, season to taste\n5.) Toast bread of choice (either in oven or by adding the rack and broiling in the foodi) top with cheese of choice and the filling, and enjoy.\n\nNote:\nI added some smoked paprika and chilli flakes to give it a little kick, but that is optional\n\nThings I used in this video:\n\nNinja Foodi 6.5qt multi-cooker \nhttps://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\n\nChop and Stir\nhttps://www.amazon.com/ChopStir-Original-Chopper-Concentrate-Heat-Resistant/dp/B004N7E174/ref=sr_1_2?keywords=chop+and+stir&qid=1568086807&s=gateway&sr=8-2\n\nCuisinart Food Processor\nhttps://www.amazon.com/gp/product/B01AXM4WV2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "Recipe<br />3 cups spelt flour<br />2-4 tbsp sugar<br />4 tsp baking powder<br />1 tsp baking soda<br />1 tsp salt<br />1 cup of milk<br />1 cup of unsweetened yogurt<br />4 large eggs<br />1/2 cup melted butter<br />2 very ripe bananas <br /><br />Directions:<br /><br />1.) Combine all ingredients using a blender, hand mixer, or by hand<br /><br />2.) Use a 1/4 cup to measure batter and cook on a griddle, saute pan, or in mini dash griddle for approximately 4-5 minutes or until cooked to desired doneness and browned.<br /><br />3.) Enjoy immediately or lay on a lined baking sheet once cooled and freeze prior to packaging into airtight bags.<br /><br />Notes:<br /><br />This recipe is derived from a basic pancake recipe, so you can omit the bananas and increase the sweetener to make plain pancakes. You can also substitute milk and yogurt with non dairy yogurt or buttermilk and add any additions like chocolate chips or blueberries to the batter for different customizations.<br /><br />Things I used in this video:<br /><br />Ninja Smart Screen Blender with Freshvac Technology<br /><a href=\"https://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/\" target=\"_blank\">https://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/</a><br /><br />Dash Mini Griddle<br /><a href=\"https://www.amazon.com/DMG001AQ-Portable-Machine-Sandwiches-Breakfast/dp/B06ZZNK58H/ref=sr_1_4?crid=2ESASGNA5ZJN1&dchild=1&keywords=dash+mini+griddle&qid=1587516691&sprefix=dash+m%2Caps%2C165&sr=8-4\" target=\"_blank\">https://www.amazon.com/DMG001AQ-Portable-Machine-Sandwiches-Breakfast/dp/B06ZZNK58H/ref=sr_1_4?crid=2ESASGNA5ZJN1&dchild=1&keywords=dash+mini+griddle&qid=1587516691&sprefix=dash+m%2Caps%2C165&sr=8-4</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a><br /><br />Music Credit:<br /><br />Borgar (2019, 135 BPM) by Alexander Nakarada | <a href=\"https://www.serpentsoundstudios.com\" target=\"_blank\">https://www.serpentsoundstudios.com</a><br />Music promoted by <a href=\"https://www.free-stock-music.com\" target=\"_blank\">https://www.free-stock-music.com</a><br />Attribution 4.0 International (CC BY 4.0)<br /><a href=\"https://creativecommons.org/licenses/by/4.0/\" target=\"_blank\">https://creativecommons.org/licenses/by/4.0/</a>",
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"content": "Recipe\n3 cups spelt flour\n2-4 tbsp sugar\n4 tsp baking powder\n1 tsp baking soda\n1 tsp salt\n1 cup of milk\n1 cup of unsweetened yogurt\n4 large eggs\n1/2 cup melted butter\n2 very ripe bananas \n\nDirections:\n\n1.) Combine all ingredients using a blender, hand mixer, or by hand\n\n2.) Use a 1/4 cup to measure batter and cook on a griddle, saute pan, or in mini dash griddle for approximately 4-5 minutes or until cooked to desired doneness and browned.\n\n3.) Enjoy immediately or lay on a lined baking sheet once cooled and freeze prior to packaging into airtight bags.\n\nNotes:\n\nThis recipe is derived from a basic pancake recipe, so you can omit the bananas and increase the sweetener to make plain pancakes. You can also substitute milk and yogurt with non dairy yogurt or buttermilk and add any additions like chocolate chips or blueberries to the batter for different customizations.\n\nThings I used in this video:\n\nNinja Smart Screen Blender with Freshvac Technology\nhttps://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/\n\nDash Mini Griddle\nhttps://www.amazon.com/DMG001AQ-Portable-Machine-Sandwiches-Breakfast/dp/B06ZZNK58H/ref=sr_1_4?crid=2ESASGNA5ZJN1&dchild=1&keywords=dash+mini+griddle&qid=1587516691&sprefix=dash+m%2Caps%2C165&sr=8-4\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/\n\nMusic Credit:\n\nBorgar (2019, 135 BPM) by Alexander Nakarada | https://www.serpentsoundstudios.com\nMusic promoted by https://www.free-stock-music.com\nAttribution 4.0 International (CC BY 4.0)\nhttps://creativecommons.org/licenses/by/4.0/",
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"content": "Recipe<br /><br />1 rack of lamb (typically 8 to 9 ribs)<br />1/4 cup olive oil<br />2 tablespoons fresh rosemary<br />2 teaspoons fresh thyme leaves<br />6-8 garlic cloves<br />Zest of 1 lemon<br />Coarse salt & freshly ground black pepper, to taste<br /><br />Directions:<br /><br />1.) Remove the rack of lamb from the refrigerator and season both sides of the lamb generously with salt and pepper.<br /><br />2.) In a food processor or blender, combine the olive oil, rosemary, thyme, garlic cloves and lemon zest and pulse until finely chopped. This can be done by hand by finely chopping the garlic and herbs, then stirring into the oil in a small bowl if you do not have a food processor.<br /><br />3.) Rub the marinade over the seasoned lamb and refrigerate for 1-24 hours.<br /><br />4.) Remove lamb from refrigerator and allow to sit at room temperature for 1 hour before roasting so that it will cook evenly. During this time, you can prep the vegetables or other sides-I roasted fingerling potatoes and broccoli underneath my lamb, so I washed, dried, and cut them.<br /><br />5.) Preheat the oven to 450º F or the Foodi to 400º F on Bake/Roast, adding your vegetables into the cold appliance seasoned and tossed with Olive Oil. Once preheated, add your lamb fat side up on a rack if possible. <br /><br />6.) Roast for 15 minutes in oven before rotating and roasting for another 10 minutes or until the lamb has reached and internal temp of 128ºF for medium rare. If using the Foodi, roast for 10-15 minutes or until internal temp reaches 128ºF and broil for 1-2 minutes if needed.<br /><br />7.) Transfer the roasted rack of lamb to a cutting board and allow to rest for 10 minutes so the juices can redistribute before slicing into individual chops for serving. Continue to roast veggies during this time if necessary. Use a sharp knife to slice between the bones, then serve immediately.<br /><br />Things I used in this video:<br /><br />Ninja Smart Screen Blender with Freshvac Technology<br /><a href=\"https://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/\" target=\"_blank\">https://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/</a><br /><br />Ninja Foodi 6.5qt multi-cooker (alternative dehydrator option)<br /><a href=\"https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\" target=\"_blank\">https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a><br /><br /><a href=\"https://www.minds.com/search?f=top&t=all&q=stayhome\" title=\"#stayhome\" class=\"u-url hashtag\" target=\"_blank\">#stayhome</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=withme\" title=\"#withme\" class=\"u-url hashtag\" target=\"_blank\">#withme</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=cookwithme\" title=\"#cookwithme\" class=\"u-url hashtag\" target=\"_blank\">#cookwithme</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=keto\" title=\"#keto\" class=\"u-url hashtag\" target=\"_blank\">#keto</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=paleo\" title=\"#paleo\" class=\"u-url hashtag\" target=\"_blank\">#paleo</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=glutenfree\" title=\"#glutenfree\" class=\"u-url hashtag\" target=\"_blank\">#glutenfree</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=healthycooking\" title=\"#healthycooking\" class=\"u-url hashtag\" target=\"_blank\">#healthycooking</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=onepotmeal\" title=\"#onepotmeal\" class=\"u-url hashtag\" target=\"_blank\">#onepotmeal</a>",
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"content": "Recipe\n\n1 rack of lamb (typically 8 to 9 ribs)\n1/4 cup olive oil\n2 tablespoons fresh rosemary\n2 teaspoons fresh thyme leaves\n6-8 garlic cloves\nZest of 1 lemon\nCoarse salt & freshly ground black pepper, to taste\n\nDirections:\n\n1.) Remove the rack of lamb from the refrigerator and season both sides of the lamb generously with salt and pepper.\n\n2.) In a food processor or blender, combine the olive oil, rosemary, thyme, garlic cloves and lemon zest and pulse until finely chopped. This can be done by hand by finely chopping the garlic and herbs, then stirring into the oil in a small bowl if you do not have a food processor.\n\n3.) Rub the marinade over the seasoned lamb and refrigerate for 1-24 hours.\n\n4.) Remove lamb from refrigerator and allow to sit at room temperature for 1 hour before roasting so that it will cook evenly. During this time, you can prep the vegetables or other sides-I roasted fingerling potatoes and broccoli underneath my lamb, so I washed, dried, and cut them.\n\n5.) Preheat the oven to 450º F or the Foodi to 400º F on Bake/Roast, adding your vegetables into the cold appliance seasoned and tossed with Olive Oil. Once preheated, add your lamb fat side up on a rack if possible. \n\n6.) Roast for 15 minutes in oven before rotating and roasting for another 10 minutes or until the lamb has reached and internal temp of 128ºF for medium rare. If using the Foodi, roast for 10-15 minutes or until internal temp reaches 128ºF and broil for 1-2 minutes if needed.\n\n7.) Transfer the roasted rack of lamb to a cutting board and allow to rest for 10 minutes so the juices can redistribute before slicing into individual chops for serving. Continue to roast veggies during this time if necessary. Use a sharp knife to slice between the bones, then serve immediately.\n\nThings I used in this video:\n\nNinja Smart Screen Blender with Freshvac Technology\nhttps://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/\n\nNinja Foodi 6.5qt multi-cooker (alternative dehydrator option)\nhttps://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/\n\n#stayhome #withme #cookwithme #keto #paleo #glutenfree #healthycooking #onepotmeal",
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"content": "Recipe<br /><br />Garlic Ginger:<br />1 lbs Salmon, skin and bones removed<br />1/2 cup of soy sauce<br />1 tsp grated ginger<br />3 cloves of crushed garlic<br />1 tbsp of honey<br /><br />Umami:<br />1 lbs Salmon, skin on, bones remove<br />1/2 cup soy sauce<br />1 tbsp honey<br />1 tbsp lemon juice<br />1 tbsp smoked paprika<br />2 tsp black pepper<br />1/4 tsp cayenne pepper<br />1 tsp red pepper flakes<br /><br />Directions:<br /><br />1.) Have your fish monger skin and debone your salmon-or do it yourself. (shoutout to my awesome fishmongers, <a href=\"https://www.minds.com/search?f=top&t=all&q=GroomersSeafood\" title=\"#GroomersSeafood\" class=\"u-url hashtag\" target=\"_blank\">#GroomersSeafood</a> )<br />2.) Rinse your fish well and pat dry. At this point you can slice your salmon or place into the freezer for about an hour to make slicing a bit easier. You will slice head to talk in 1/8 - 1/4 inch thick pieces and place into two separate ziploc bags.<br />3.) Combine the ingredients for each marinade either by hand or by using a blender, then pour over your salmon and gently mix to coat evenly<br />4.) Squeeze out as much air as possible and place into the refrigerator to marinade for a minimum of 6 hours and maximum of about 24 hours. I have found 12 is my sweet spot for perfect flavor.<br />5.) Rotate the bags every couple of hours during marination to ensure even coating<br />6.) Remove the salmon from the marinades and pat dry with paper towel<br />7.) Evenly spread your strips onto the dehydrator racks and dehydrate at 135ºF for 8-12 hours depending on the thickness of your strips (I begin checking at 6 hours and rotate the racks to ensure even cooking)<br />8.) Dehydrate until the salmon is dry and chewy but not so long that it becomes brittle and hard. Allow to cool before bagging.<br />9.) Store in the refrigerator for 1-2 weeks or in the freezer for 6 months.<br /><br />Things I used in this video:<br /><br />Ninja Smart Screen Blender with Freshvac Technology<br /><a href=\"https://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/\" target=\"_blank\">https://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/</a><br /><br />Prosciutto Knife<br /><a href=\"https://www.amazon.com/Mercer-Culinary-M13914-Millennia-14-Inch/dp/B005P0OIBM/ref=sr_1_4?dchild=1&keywords=prosciutto+knife&qid=1586072544&sr=8-4\" target=\"_blank\">https://www.amazon.com/Mercer-Culinary-M13914-Millennia-14-Inch/dp/B005P0OIBM/ref=sr_1_4?dchild=1&keywords=prosciutto+knife&qid=1586072544&sr=8-4</a><br /><br />Excalibur Dehydrator<br /><a href=\"https://excaliburdehydrator.com/products/excalibur-9-tray-no-timer-solid-door-black?variant=31260242051204\" target=\"_blank\">https://excaliburdehydrator.com/products/excalibur-9-tray-no-timer-solid-door-black?variant=31260242051204</a><br /><br />Ninja Foodi 6.5qt multi-cooker (alternative dehydrator option)<br /><a href=\"https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\" target=\"_blank\">https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"content": "Recipe\n\nGarlic Ginger:\n1 lbs Salmon, skin and bones removed\n1/2 cup of soy sauce\n1 tsp grated ginger\n3 cloves of crushed garlic\n1 tbsp of honey\n\nUmami:\n1 lbs Salmon, skin on, bones remove\n1/2 cup soy sauce\n1 tbsp honey\n1 tbsp lemon juice\n1 tbsp smoked paprika\n2 tsp black pepper\n1/4 tsp cayenne pepper\n1 tsp red pepper flakes\n\nDirections:\n\n1.) Have your fish monger skin and debone your salmon-or do it yourself. (shoutout to my awesome fishmongers, #GroomersSeafood )\n2.) Rinse your fish well and pat dry. At this point you can slice your salmon or place into the freezer for about an hour to make slicing a bit easier. You will slice head to talk in 1/8 - 1/4 inch thick pieces and place into two separate ziploc bags.\n3.) Combine the ingredients for each marinade either by hand or by using a blender, then pour over your salmon and gently mix to coat evenly\n4.) Squeeze out as much air as possible and place into the refrigerator to marinade for a minimum of 6 hours and maximum of about 24 hours. I have found 12 is my sweet spot for perfect flavor.\n5.) Rotate the bags every couple of hours during marination to ensure even coating\n6.) Remove the salmon from the marinades and pat dry with paper towel\n7.) Evenly spread your strips onto the dehydrator racks and dehydrate at 135ºF for 8-12 hours depending on the thickness of your strips (I begin checking at 6 hours and rotate the racks to ensure even cooking)\n8.) Dehydrate until the salmon is dry and chewy but not so long that it becomes brittle and hard. Allow to cool before bagging.\n9.) Store in the refrigerator for 1-2 weeks or in the freezer for 6 months.\n\nThings I used in this video:\n\nNinja Smart Screen Blender with Freshvac Technology\nhttps://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/\n\nProsciutto Knife\nhttps://www.amazon.com/Mercer-Culinary-M13914-Millennia-14-Inch/dp/B005P0OIBM/ref=sr_1_4?dchild=1&keywords=prosciutto+knife&qid=1586072544&sr=8-4\n\nExcalibur Dehydrator\nhttps://excaliburdehydrator.com/products/excalibur-9-tray-no-timer-solid-door-black?variant=31260242051204\n\nNinja Foodi 6.5qt multi-cooker (alternative dehydrator option)\nhttps://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "Recipe<br /><br />9 large eggs<br />1 cup small curd cottage cheese (sub greek yogurt, milk, almond milk, etc)<br />Salt and Pepper<br />Hot Sauce - optional<br /><br />Optional Toppings:<br /><br />seeded and chopped jalapeno<br />shredded cheese<br />spinach<br />chives<br />bacon<br />ham<br />sausage<br />bell pepper<br />mushrooms<br />ETC.<br /><br /><br />Directions:<br /><br />1.) Prepare your toppings - precook meats if necessary, saute and veggies you want more cooked, squeeze out water from as much of the toppings as possible)<br />2.) Combine base ingredients (egg, cottage cheese, seasonings) in a blender or by hand<br />3.) Lightly oil your egg bite molds, and place your toppings into the bottom of each one, topping with egg mixture, but be sure you do not fill to the top. I recommend about 3/4 full.<br />4.) Cover tightly with foil and place in the rack in the lower position<br />5.) Add 2 cups of cool water to your foodi or instantpot, and steam for 10-12 minutes depending on how watery your toppings are. (remember to leave the valve to vent for steam)<br />6.) Remove from the pot as soon as the time is up and carefully remove the foil, avoiding getting any water in the egg bites<br />7.) Allow to cool before running a butter knife around the edges and gently turning over onto a plate<br />8.) Either freeze or enjoy - you can steam, microwave, or air fry for great reheating results.<br /><br />Note:<br />For true copycat Starbucks egg bites, blend 1 cup of shredded cheese of your choice into the egg mixture. I find they are too rich and heavy for my liking when I do this, but they are delicious.<br /><br />Things I used in this video:<br /><br />Ninja Smart Screen Blender with Freshvac Technology<br /><a href=\"https://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/\" target=\"_blank\">https://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/</a><br /><br />Ninja Foodi 6.5qt multi-cooker<br /><a href=\"https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\" target=\"_blank\">https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"published": "2020-09-13T14:55:49+00:00",
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"content": "Recipe\n\n9 large eggs\n1 cup small curd cottage cheese (sub greek yogurt, milk, almond milk, etc)\nSalt and Pepper\nHot Sauce - optional\n\nOptional Toppings:\n\nseeded and chopped jalapeno\nshredded cheese\nspinach\nchives\nbacon\nham\nsausage\nbell pepper\nmushrooms\nETC.\n\n\nDirections:\n\n1.) Prepare your toppings - precook meats if necessary, saute and veggies you want more cooked, squeeze out water from as much of the toppings as possible)\n2.) Combine base ingredients (egg, cottage cheese, seasonings) in a blender or by hand\n3.) Lightly oil your egg bite molds, and place your toppings into the bottom of each one, topping with egg mixture, but be sure you do not fill to the top. I recommend about 3/4 full.\n4.) Cover tightly with foil and place in the rack in the lower position\n5.) Add 2 cups of cool water to your foodi or instantpot, and steam for 10-12 minutes depending on how watery your toppings are. (remember to leave the valve to vent for steam)\n6.) Remove from the pot as soon as the time is up and carefully remove the foil, avoiding getting any water in the egg bites\n7.) Allow to cool before running a butter knife around the edges and gently turning over onto a plate\n8.) Either freeze or enjoy - you can steam, microwave, or air fry for great reheating results.\n\nNote:\nFor true copycat Starbucks egg bites, blend 1 cup of shredded cheese of your choice into the egg mixture. I find they are too rich and heavy for my liking when I do this, but they are delicious.\n\nThings I used in this video:\n\nNinja Smart Screen Blender with Freshvac Technology\nhttps://www.ninjakitchen.com/support/product-series/102/ninja-smart-screen-kitchen-system-with-freshvac-technology/\n\nNinja Foodi 6.5qt multi-cooker\nhttps://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "I love salmon patties! So easy and cheap, and freeze great to boot. Now you can make them more healthy by air frying them instead of using so much oil for that crunch. The dill and lemon in this recipe really makes it stand out, and the jalapeños can be substituted for bell peppers if you'd like. Hope you enjoyed the video, let me know if you like this style of filming and editing, and definitely share any experience with this recipe if you give it a try.<br /><br />Recipe<br /><br />2 14.75oz cans of salmon, drained (leftover salmon is perfect as well)<br />1 medium onion, finely diced<br />4 cloves of garlic minced<br />2 jalapenos, seeded, and diced<br />1 cup of panko breadcrumbs (sub with gf or paleo flour)<br />2 large eggs, lightly beaten<br />3 tbsp mayo<br />3 tsp dijon mustard<br />Juice of half a lemon<br />1 tsp of dried dill, or 2 tsp of fresh<br />salt and pepper to taste<br /><br />Directions:<br /><br />1.) Preheat foodi or sauté pan at medium heat. Add 2 tbsp of olive oil or butter pan, add the onions, cooking until translucent before adding the jalapeno and garlic. Cook until the garlic is fragrant, and allow to cool in a mixing bowl until completely cool.<br /><br />2) Remove skin and large bones from salmon and flake into mixing bowl with onions, garlic, and jalapenos<br /><br />3.) Add remaining ingredients and mix well until totally combined. If mixture is too dry to form patties, add mayo, if it is too wet, add breadcrumbs<br /><br />4.) Form into 1-2 oz balls and pat into patties, placing onto a lined baking sheet<br /><br />5.) Freeze what will not be cooked immediately.<br /><br />6.) Preheat air fryer to 375º for 5 minutes. Once heated, spray the crisper basket and add the salmon patties, not overcrowding them. Spray the tops of the patties, and cook for 10-12 minutes, checking halfway through to make sure they don't need to be flipped or rotated. Serve with tartar sauce or sauce and sides of your choice, and enjoy!<br /><br />Things I used in this video:<br /><br />Ninja Foodi 6.5qt multi-cooker <br /><a href=\"https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\" target=\"_blank\">https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1</a><br /><br />Ice Cream Scoop<br /><a href=\"https://www.amazon.com/gp/product/B07PLRNQ82/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1\" target=\"_blank\">https://www.amazon.com/gp/product/B07PLRNQ82/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"content": "I love salmon patties! So easy and cheap, and freeze great to boot. Now you can make them more healthy by air frying them instead of using so much oil for that crunch. The dill and lemon in this recipe really makes it stand out, and the jalapeños can be substituted for bell peppers if you'd like. Hope you enjoyed the video, let me know if you like this style of filming and editing, and definitely share any experience with this recipe if you give it a try.\n\nRecipe\n\n2 14.75oz cans of salmon, drained (leftover salmon is perfect as well)\n1 medium onion, finely diced\n4 cloves of garlic minced\n2 jalapenos, seeded, and diced\n1 cup of panko breadcrumbs (sub with gf or paleo flour)\n2 large eggs, lightly beaten\n3 tbsp mayo\n3 tsp dijon mustard\nJuice of half a lemon\n1 tsp of dried dill, or 2 tsp of fresh\nsalt and pepper to taste\n\nDirections:\n\n1.) Preheat foodi or sauté pan at medium heat. Add 2 tbsp of olive oil or butter pan, add the onions, cooking until translucent before adding the jalapeno and garlic. Cook until the garlic is fragrant, and allow to cool in a mixing bowl until completely cool.\n\n2) Remove skin and large bones from salmon and flake into mixing bowl with onions, garlic, and jalapenos\n\n3.) Add remaining ingredients and mix well until totally combined. If mixture is too dry to form patties, add mayo, if it is too wet, add breadcrumbs\n\n4.) Form into 1-2 oz balls and pat into patties, placing onto a lined baking sheet\n\n5.) Freeze what will not be cooked immediately.\n\n6.) Preheat air fryer to 375º for 5 minutes. Once heated, spray the crisper basket and add the salmon patties, not overcrowding them. Spray the tops of the patties, and cook for 10-12 minutes, checking halfway through to make sure they don't need to be flipped or rotated. Serve with tartar sauce or sauce and sides of your choice, and enjoy!\n\nThings I used in this video:\n\nNinja Foodi 6.5qt multi-cooker \nhttps://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\n\nIce Cream Scoop\nhttps://www.amazon.com/gp/product/B07PLRNQ82/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "Recipe<br /><br />1-2lbs lobster-mine was 1lb<br />1 lbs mussels<br /><br />Breading<br /><br />1 egg mixed with optional hot sauce of choice<br />1/2 cup of flour seasoned with salt, pepper, onion, garlic, cayenne, and paprika<br /><br />Aioli:<br />Combine mayo, lemon juice, a tad bit of Dijon mustard, chipotle powder and garlic and onion to taste<br /><br />Butter sauce <br /><br />1 shallot or 2 small ones<br />Half lemon (juice)<br />¾ cup white wine (dry) optional<br />¾ cup heavy cream<br />1 hand full of fresh parsley leaves<br />1.5oz - 40g butter (3 tbsp)<br />Salt & Pepper<br /><br />Melt butter in pan, add optional wine and lemon juice, add minced shallots, cook for a minute, add cream, season to taste<br /><br />Directions:<br /><br />1.) Prepare the seafood by covering both the mussels and lobster in cool fresh water. This will humanely kill the lobster and help the mussels dispel any sand or grit they have been holding. The scrub the outside of the mussels with a stiff brush, ensuring all are closed (or close when tapped) and not cracked, and removing any beards by pulling them towards the bottom hinge until it pulls off.<br />2.) Add two inches of water to a pot with a lid and bring to a low boil or simmer. Place a rack that reaches above the water level into the pot, or roll up aluminum foil into a coil to place your seafood on for steaming.<br />3.) Place your lobster tail on the rack and steam for 30 seconds. This will release the meat from the shell, but not cook it through. Once steamed, place into some ice water to stop the cooking.<br />4.) Now add the mussels and lobster head and steam from 6-8 minutes, or until the mussels open.<br />Cooking now allows you to chill the lobster head, then you can reheat the mussels by sauteing in the optional butter sauce. An alternative is to cook the mussels in the sauce entirely and have the lobster head on the rack above it to steam. You will just need to shake the pot to make sure the mussels move and the sauce doesn't burn. This would also be done while the tail is air frying.<br />5.) Once your tail has cooled, remove the shell by cutting down the middle of the underside and top of the tail using sharp kitchen shears. Then cut the tail down the middle long ways and along the segment lines to create bite size pieces. <br />6.) Pat dry of any water, then dip into the egg mixture, shaking off excess, then into the flour mixture, also shaking off excess. <br />7.) Allow the nuggets to sit with the breading on them in the refrigerator for 30 minutes to an hour if time permits-this allows the breading to soak in, creating a crispier coating and reducing the loss of breading during air frying.<br />8.) Preheat your air fryer to 400 for 5 minutes. Once heated, spray the basket with oil, and add the nuggets. Cook for 5 minutes, check to see if they need more oil or to be flipped, then cook for another 2 minutes. We don't want to over cook the nuggets.<br />9.) Serve with a Chipotle dipping sauce and fresh cut lemon wedges, and enjoy.<br /><br />Things I used in this video:<br /><br />Ninja Foodi 6.5qt multi-cooker <br /><a href=\"https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\" target=\"_blank\">https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1</a><br /><br />ChefVantage Stainless Steel and Glass Oil Mister<br /><a href=\"https://www.amazon.com/gp/product/B076Q7VWFZ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1\" target=\"_blank\">https://www.amazon.com/gp/product/B076Q7VWFZ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"content": "Recipe\n\n1-2lbs lobster-mine was 1lb\n1 lbs mussels\n\nBreading\n\n1 egg mixed with optional hot sauce of choice\n1/2 cup of flour seasoned with salt, pepper, onion, garlic, cayenne, and paprika\n\nAioli:\nCombine mayo, lemon juice, a tad bit of Dijon mustard, chipotle powder and garlic and onion to taste\n\nButter sauce \n\n1 shallot or 2 small ones\nHalf lemon (juice)\n¾ cup white wine (dry) optional\n¾ cup heavy cream\n1 hand full of fresh parsley leaves\n1.5oz - 40g butter (3 tbsp)\nSalt & Pepper\n\nMelt butter in pan, add optional wine and lemon juice, add minced shallots, cook for a minute, add cream, season to taste\n\nDirections:\n\n1.) Prepare the seafood by covering both the mussels and lobster in cool fresh water. This will humanely kill the lobster and help the mussels dispel any sand or grit they have been holding. The scrub the outside of the mussels with a stiff brush, ensuring all are closed (or close when tapped) and not cracked, and removing any beards by pulling them towards the bottom hinge until it pulls off.\n2.) Add two inches of water to a pot with a lid and bring to a low boil or simmer. Place a rack that reaches above the water level into the pot, or roll up aluminum foil into a coil to place your seafood on for steaming.\n3.) Place your lobster tail on the rack and steam for 30 seconds. This will release the meat from the shell, but not cook it through. Once steamed, place into some ice water to stop the cooking.\n4.) Now add the mussels and lobster head and steam from 6-8 minutes, or until the mussels open.\nCooking now allows you to chill the lobster head, then you can reheat the mussels by sauteing in the optional butter sauce. An alternative is to cook the mussels in the sauce entirely and have the lobster head on the rack above it to steam. You will just need to shake the pot to make sure the mussels move and the sauce doesn't burn. This would also be done while the tail is air frying.\n5.) Once your tail has cooled, remove the shell by cutting down the middle of the underside and top of the tail using sharp kitchen shears. Then cut the tail down the middle long ways and along the segment lines to create bite size pieces. \n6.) Pat dry of any water, then dip into the egg mixture, shaking off excess, then into the flour mixture, also shaking off excess. \n7.) Allow the nuggets to sit with the breading on them in the refrigerator for 30 minutes to an hour if time permits-this allows the breading to soak in, creating a crispier coating and reducing the loss of breading during air frying.\n8.) Preheat your air fryer to 400 for 5 minutes. Once heated, spray the basket with oil, and add the nuggets. Cook for 5 minutes, check to see if they need more oil or to be flipped, then cook for another 2 minutes. We don't want to over cook the nuggets.\n9.) Serve with a Chipotle dipping sauce and fresh cut lemon wedges, and enjoy.\n\nThings I used in this video:\n\nNinja Foodi 6.5qt multi-cooker \nhttps://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\n\nChefVantage Stainless Steel and Glass Oil Mister\nhttps://www.amazon.com/gp/product/B076Q7VWFZ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "Here is a quick and easy recipe for delicious and highly nutritious bone broth using the leftover carcass from a homemade or store bought rotisserie chicken. I used the bones and skin from the spatchcock chicken I made that evening for dinner. I also collect leftover veggies and herbs in a freezer bag in between making batches of broth so I have them on hand when I'm ready to cook. My broth is very well seasoned as I usually just drink it straight or use it to make egg drop soup when I'm struggling to eat solid foods. Bone broth is full of the essential vitamins and nutrients you need as well as healing properties in the collagen pulled from the bones and from any herbs and spices you add-like the garlic and ginger I put into my recipe. If you do not wish to sip on your broth, and merely want to use it to add to dishes you are making such as sauces or rice, you can tone down the seasonings and just put the basics in (all non optional ingredients in the recipe).<br /><br />Recipe<br /><br />1 roasted chicken carcass INCLUDE ALL JUICES AND SKIN and giblets/necks if they were included<br />2 stalks of celery or several of the hearts in the middle<br />2 medium carrots scrubben but not peeled<br />1 medium onion cut into large chunks<br />1 handful of garlic cloves smashed optional<br />1 handful of ginger peeled and chunked optional<br />1 bay leaf<br />1 bunch of parsley<br />1 bunch of thyme optional<br />1 bunch or rosemary optional<br />1 tbsp of peppercorns or less<br />1 tbsp of kosher salt or less<br />1 tbsp of apple cider vinegar or more<br />1 tbsp of soy sauce or tamari/coconut amino acids optional<br />1 jalapeno or serrano optional<br />cover with filtered water, but do not exceed the max fill line<br /><br />Directions:<br /><br />1.) Combine all ingredients into the pressure cooker<br />2.) Cover with pressure cooker lid and PC on high for 2 hours<br />3.) Allow to natural release completely before carefully removing the lid<br />4.) Strain the broth, taste and season if necessary<br />5.) Allow to cool completely, pour into jars and freeze<br /><br />Note: I freeze some in ice trays to use for rice or other recipes where I only need a small amount of broth<br /><br />Things I used in this video:<br /><br />Ninja Foodi 6.5qt multi-cooker <br /><a href=\"https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\" target=\"_blank\">https://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a><br /><br />Things I used in this video:<br /><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"published": "2020-09-08T20:24:48+00:00",
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"content": "Here is a quick and easy recipe for delicious and highly nutritious bone broth using the leftover carcass from a homemade or store bought rotisserie chicken. I used the bones and skin from the spatchcock chicken I made that evening for dinner. I also collect leftover veggies and herbs in a freezer bag in between making batches of broth so I have them on hand when I'm ready to cook. My broth is very well seasoned as I usually just drink it straight or use it to make egg drop soup when I'm struggling to eat solid foods. Bone broth is full of the essential vitamins and nutrients you need as well as healing properties in the collagen pulled from the bones and from any herbs and spices you add-like the garlic and ginger I put into my recipe. If you do not wish to sip on your broth, and merely want to use it to add to dishes you are making such as sauces or rice, you can tone down the seasonings and just put the basics in (all non optional ingredients in the recipe).\n\nRecipe\n\n1 roasted chicken carcass INCLUDE ALL JUICES AND SKIN and giblets/necks if they were included\n2 stalks of celery or several of the hearts in the middle\n2 medium carrots scrubben but not peeled\n1 medium onion cut into large chunks\n1 handful of garlic cloves smashed optional\n1 handful of ginger peeled and chunked optional\n1 bay leaf\n1 bunch of parsley\n1 bunch of thyme optional\n1 bunch or rosemary optional\n1 tbsp of peppercorns or less\n1 tbsp of kosher salt or less\n1 tbsp of apple cider vinegar or more\n1 tbsp of soy sauce or tamari/coconut amino acids optional\n1 jalapeno or serrano optional\ncover with filtered water, but do not exceed the max fill line\n\nDirections:\n\n1.) Combine all ingredients into the pressure cooker\n2.) Cover with pressure cooker lid and PC on high for 2 hours\n3.) Allow to natural release completely before carefully removing the lid\n4.) Strain the broth, taste and season if necessary\n5.) Allow to cool completely, pour into jars and freeze\n\nNote: I freeze some in ice trays to use for rice or other recipes where I only need a small amount of broth\n\nThings I used in this video:\n\nNinja Foodi 6.5qt multi-cooker \nhttps://direct.ninjakitchen.com/16/products/ninja-foodi-pressure-cooker-op302/14/microsite/ogir/?opt=1\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/\n\nThings I used in this video:\n\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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"content": "Recipe<br /><br />1 Whole Chicken - less than 5lbs<br />Buttermilk<br />Seasoning of choice-I used San Francisco Salt Co. Organic Lemon Rosemary Sea Salt and Paprika<br /><br />Directions:<br /><br />1.) Remove the giblets and neck inside of the chicken and rinse thoroughly<br />2.) With sharp kitchen shears, cut on either side of the spine to remove. Knotch the inside of the breast bones, turn the chicken skin side up and press down until flat<br />3.) Place the chicken into a bag or bowl, sprinkle with seasoning and cover with buttermilk. Cover and refrigerate for 6-24 hours<br />4.) Dry the chicken well and allow to rest for 30 minutes, then sprinkle with skin with more seasoning.<br />5.) Preheat the Ninja Foodi Grill or oven to 375 on Bake/Roast (but with the grill pan)<br />6.) Place the chicken skin side down, sprinkle the underneath of the chicken with more seasoning, cook for 15 min, then flip and continue to cook for another 25 minutes or until the internal temperature reaches 160.<br />7.) Allow the chicken to rest for 10 minutes, carve and enjoy.<br /><br />Things I used in this video:<br /><br />Ninja Foodi Grill<br /><a href=\"https://direct.ninjakitchen.com/16/products/ninja-foodi-grill-ag302/16/microsite/ogva/\" target=\"_blank\">https://direct.ninjakitchen.com/16/products/ninja-foodi-grill-ag302/16/microsite/ogva/</a><br /><br />Howdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!<br /><br />Insta: <a class=\"u-url mention\" href=\"https://www.minds.com/gingerandspice606\" target=\"_blank\">@gingerandspice606</a><br /><a href=\"https://www.instagram.com/gingerandspice606/?hl=en\" target=\"_blank\">https://www.instagram.com/gingerandspice606/?hl=en</a><br /><br />Facebook: <a href=\"https://www.facebook.com/Ginger-Spice-104124117644378/\" target=\"_blank\">https://www.facebook.com/Ginger-Spice-104124117644378/</a>",
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"published": "2020-09-07T01:39:06+00:00",
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"content": "Recipe\n\n1 Whole Chicken - less than 5lbs\nButtermilk\nSeasoning of choice-I used San Francisco Salt Co. Organic Lemon Rosemary Sea Salt and Paprika\n\nDirections:\n\n1.) Remove the giblets and neck inside of the chicken and rinse thoroughly\n2.) With sharp kitchen shears, cut on either side of the spine to remove. Knotch the inside of the breast bones, turn the chicken skin side up and press down until flat\n3.) Place the chicken into a bag or bowl, sprinkle with seasoning and cover with buttermilk. Cover and refrigerate for 6-24 hours\n4.) Dry the chicken well and allow to rest for 30 minutes, then sprinkle with skin with more seasoning.\n5.) Preheat the Ninja Foodi Grill or oven to 375 on Bake/Roast (but with the grill pan)\n6.) Place the chicken skin side down, sprinkle the underneath of the chicken with more seasoning, cook for 15 min, then flip and continue to cook for another 25 minutes or until the internal temperature reaches 160.\n7.) Allow the chicken to rest for 10 minutes, carve and enjoy.\n\nThings I used in this video:\n\nNinja Foodi Grill\nhttps://direct.ninjakitchen.com/16/products/ninja-foodi-grill-ag302/16/microsite/ogva/\n\nHowdy, and welcome to my channel! A little bit about me, I'm a native Texan that loves to cook anything and everything. I've had some health issues over the years, and through that struggle I have learned a ton about nutrition and cooking for all kinds of diets such as Keto, Paleo, Specific Carbohydrate, Vegan, and simply gluten free/dairy free. I use almost exclusively organic products, and make as much of my staples as possible from scratch. I would love to share some of my knowledge with you and just spend some time cooking and chatting. I live on my own, so I tend to do quite a bit of meal prep and freezing of leftovers so I am prepared if I have a run of days that I'm too exhausted or just not feeling well enough to make myself something healthy to eat. I work full time, so I do not have a ton of time to spend on editing and making these super high quality videos, but I'm going to do my best for you. Please follow me on Instagram and join my Facebook group (links are below), and let me know if you want me to test any recipes with you or have recommendations for videos. Also, please share any pictures or comments if you make my recipe. I'd love to see how you like it!\n\nInsta: @gingerandspice606\nhttps://www.instagram.com/gingerandspice606/?hl=en\n\nFacebook: https://www.facebook.com/Ginger-Spice-104124117644378/",
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