Boyd Brown III

The Bougiest 10 minute struggle meal ever after a late night going out is for sure Spaghetti Aglio e Olio 🍝 It’s easy to make with just a few simple ingredients in just about 10 minutes. You can never go wrong with this dish! 🤤 Spaghetti Aglio e Olio Ingredients 1 tsp kosher salt (for pasta water) 1 lb dried spaghetti 1/3 cup extra virgin olive oil 8 large garlic cloves, thinly sliced 1 tsp crushed red pepper flakes 1/2 cup minced fresh parsley 1 cup freshly grated Parmesan cheese Instructions 1. Cook the Spaghetti 1. Bring a large pot of salted water to a boil. 2. Add the spaghetti and cook according to the package instructions. 2. Prepare the Sauce 1. Heat the olive oil in a large, light-colored pan over medium heat. 2. Add the garlic and cook, stirring frequently, until it begins to turn golden (about 1-2 minutes). 3. Stir in the crushed red pepper flakes and cook for an additional 30 seconds. 4. Turn off the heat. 3. Combine Pasta and Sauce 1. Add the spaghetti directly from the pot into the pan with the garlic and chili oil. 2. Stir in a few tablespoons of the pasta water as needed to coat the spaghetti evenly. 4. Finish and Serve 1. Toss in the minced parsley and freshly grated Parmesan cheese. 2. Mix well to combine, letting the pasta sit for a few minutes to absorb the flavors. 3. Serve warm, with extra Parmesan on the side. #pasta #spaghetti #italianfood #EasyRecipe #foodtiktok #FoodLover

Braised to perfection and packed with flavor, this Short Rib Ragu is what cozy dreams are made of. 🍝 Perfect over pappardelle and topped with parmesan and fresh basil—it’s the ultimate comfort food. Who’s saving this recipe for their next dinner night? Ingredients: 6-8 beef short ribs (10-14 oz each) Salt and pepper,to taste 2 tbsp extra virgin olive oil 1 medium white onion,finely diced 2 carrots,finely diced 2 celery ribs,finely diced 10 garlic cloves,minced 2 1/2 cups dry red wine (e.g.,cabernet sauvignon or merlot) 32 oz beef broth 2 tsp beef bouillon paste 1 can (28 oz) peeled whole tomatoes (crush them) 2 tbsp tomato paste 1 tsp kosher salt (to taste) 1 tsp black pepper 3-4 sprigs fresh thyme 1 tsp dried basil 1 tsp dried oregano 3 bay leaves 1 parmesan cheese rind (optional) Parmesan cheese,for garnish 1 lb pappardelle pasta Fresh diced basil for garnish Method: Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high, and sear the ribs until browned on all sides. Set them aside. In the same pot, sauté onion, carrots, celery, and garlic for 3-5 minutes. Deglaze with red wine, scraping up browned bits, and cook for 3 minutes. Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind (optional), salt, pepper, oregano, basil, bay leaves, and thyme. Place the ribs back in, bring to a boil, then simmer covered on low for 2 ½ - 3 hours. Discard bay leaves, thyme, and cheese rind. Remove ribs, shred the meat, and return it to the pot. Simmer uncovered for 30-45 minutes to thicken. For a thicker sauce, mix ½ tsp cornstarch with a little sauce, then stir it back in. Cook pasta in salted water until just shy of al dente, then toss directly into the ragu. Simmer together for 5 minutes. Serve topped with parmesan and fresh basil. #beef #shortribs #pasta #food #foodies #instafood #cooking #Recipe #foodtiktok

Let’s get one thing straight: sugar on grits? That’s dessert. 🤨 Grits are for butter, cheese, salt, and maybe a little love. Like these smoked Gouda grits, paired with rich, tender, fall-off-the-bone braised oxtails. 🤤🔥 The ultimate comfort food to warm your soul and wow your guests—holiday or not! Smoked Gouda Grits Ingredients: 2 cups Chicken Stock (or broth) 2 cups Water 1 cup Stone-Ground White or Yellow Grits (not polenta or instant grits) 1 1/2 cup Smoked Gouda Cheese (shredded) 1 Stick Unsalted Butter 1/4 cup Heavy Cream Salt to Taste Instructions: In a large saucepan, bring 2 cups of chicken stock and 2 cups of water to a boil. Optionally, add a pinch of salt to the chicken stock water. This is optional, as the chicken stock contains some salt. Stir in 1 cup of grits, and immediately reduce the heat to the lowest setting. Continue stirring to prevent lumps. Allow the grits to simmer, stirring occasionally, until they start to thicken up. This may take about 10-15 minutes. Once the grits have thickened, add one stick of unsalted butter and 1/4 cup of heavy cream. Stir continuously until the mixture thickens further and becomes creamy. Gradually add the smoked Gouda cheese to the grits and continue stirring until the cheese is fully melted and the grits are rich and creamy. Taste the grits and season with salt as needed. Remember that the cheese adds some saltiness, so be careful not to oversalt. Cook the grits for a couple more minutes to ensure everything is well combined and heated through. Remove the saucepan from heat and serve the creamy Southern grits immediately. #cheese #food #foodies #foodlovers #cooking #delicious #Foodie #grits #foodtiktok

Maryland Jumbo Lump Crab Bombs: the ultimate winter comfort food, loaded with buttery, golden goodness and crab so chunky, it’s basically stealing the show. 🤤🦀 The iconic Maryland Jumbo Lump Crab Bomb owes much of its fame to Jerry’s Seafood, a family-owned restaurant in Maryland known as the “Home of the Crab Bomb.” Jerry’s introduced this legendary dish as a way to elevate the traditional Maryland crab cake into a luxurious, indulgent experience that emphasized the pure flavor of fresh jumbo lump crabmeat. Crab Bomb Recipe Servings: 4 Ingredients: 3/4 block cream cheese, softened 3/4 cup Kewpie Japanese mayo (or regular mayo) 1 1/2 tbsp Old Bay seasoning 1 1/2 tbsp fresh parsley, chopped 1/2 tsp Worcestershire sauce 1 tsp fresh lemon juice 1 cup shredded Gruyère cheese 1 lb jumbo lump crabmeat (pick through to remove shells) 4-6 tsp melted butter Instructions: Prepare the Mixture: In a mixing bowl, combine cream cheese, mayo, Old Bay, parsley, Worcestershire sauce, and lemon juice. Stir until fully incorporated. Gently fold in the Gruyère cheese and crabmeat, being careful not to break up the crab lumps. Assemble the Ramekins: Drizzle 1 teaspoon of melted butter at the bottom of each ramekin. Fill the ramekins with the crab mixture and drizzle another teaspoon of melted butter on top. Bake: Place ramekins in a preheated oven at 350°F and bake for 30-40 minutes or until the top forms a golden-brown crust. Serve: Serve warm with toasted baguette slices, crackers, or fresh veggies for dipping. #seafood #crab #comfortfood #EasyRecipes #food #Recipe #foodies #FoodLover #foodtiktok

Homemade ginger ale is one of my all-time favorite drinks to make! 🍋🫚 It’s so simple, refreshing, and perfect for any season—spring, summer, fall, or winter. A timeless drink that everyone can enjoy, year-round! Homemade Ginger Ale Ingredients: 2 cups fresh ginger root, peeled and thinly sliced 1 cup granulated sugar 2 cups water 1 rosemary sprig (optional) Club soda (amount depends on your preference and the size of your glass) Ice cubes Fresh lemon peels slices from 1 lemon 1 rosemary sprig (for garnish, optional) 1. Making the Syrup: In a pot, combine sliced ginger, lemon, sugar, water, and a rosemary sprig. Bring to a boil, stirring to dissolve the sugar, then simmer on low for 30 minutes. 2. Cool and Strain: Let the syrup cool, then strain out the ginger mixture into a safe container or large jar. 3. Mixing Fill a glass with ice cubes. Add about 1/4 cup (or your desired amount) of chilled ginger syrup into the glass. Top with sparkling water or club soda, based on your preference. Stir gently to combine. Taste and adjust by adding more syrup for sweetness or more sparkling water to dilute the ginger flavor, as needed. #ginger #soda #drinktok #EasyRecipe #foodtiktok #homemade #gingerale

Slow-braised to perfection 🍖🔥These oxtails are tender, flavorful, and pure comfort in every bite. A labor of love that’s totally worth the wait! Who’s ready to dig in? Braised Oxtails Ingredients 8 lbs oxtails (approx) 1 tsp ground allspice 5 sprigs thyme 10 cloves garlic, minced 1 bunch scallions, chopped 1 white onion, diced 3 tbsp ketchup 2 tbsp browning sauce 1 tbsp paprika 2 tbsp all-purpose seasoning 1 tsp complete seasoning 1 tsp black pepper 3-4 Scotch bonnet or habanero peppers, finely chopped (seeds removed; wear gloves) Oxtail Braising Ingredients 1 large onion, quartered 3 celery ribs, sliced 3 carrots, sliced 2 tbsp tomato paste 2 cups red wine (Cabernet Sauvignon) 8 cups beef broth (about 2 cartons) 4 bay leaves 1 tbsp olive oil Braising Oxtails Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the oxtails in batches for about 2 minutes per side until browned. Avoid overcrowding the pot. Set the seared oxtails aside in a bowl. Scrape up the browned bits from the bottom of the pot without removing them—this adds flavor. In the same pot, sauté the onion, celery, and carrots over medium-high heat until golden and softened. Stir in 2–3 tablespoons of tomato paste and mix well. Reduce the heat to low. Pour in the red wine and 6 cups of beef broth, reserving the remaining broth for later if needed. Add the oxtails back into the pot, ensuring they are submerged in the braising liquid. Add bay leaves and additional broth if needed to cover the oxtails. Simmer on low for 3½–4 hours, stirring occasionally and checking the liquid level every 45 minutes. Once the oxtails are tender, remove them from the pot and let cool on a plate or in a bowl. #oxtail #comfortfood #food #foodies #beef #cooking #FoodLover #foodtiktok

Craving something crispy, juicy, and full of flavor? Arayes are the perfect Middle Eastern street food—grilled pita stuffed with spiced ground lamb, bursting with bold herbs and spices. 🤤🤌🏾 Whether you’re hosting a dinner party or just treating yourself, these lamb-filled pita pockets will hit the spot every time. Arrays Ingredients: 2 lbs of Ground Lamb 4-5 Pitas Cut in Half 1 White Onion (grated) 1 Tbsp Mashed Garlic 1/2 Bunch of Chopped Parsley 1/2 Tsp Cumin 1/2 Tsp Coriander Powder 1/2 Tsp Paprika 1/2 Allspice 1/2 Tsp Chili Powder Salt & Pepper to Taste Labneh (for Dip) Method: In a large bowl, mix all the ingredients with the ground lamb. Stuff the seasoned lamb into 4-5 pita halves. Grill or pan-fry until the bread is crispy and the lamb is cooked through, or reaches an internal temperature of 160°F. Pro Tip: If you’re unsure whether the lamb is fully cooked, transfer the lamb-stuffed pitas to an oven-safe skillet and place it in a preheated oven at 300°F until it reaches your desired doneness. #lamb #Recipe #EasyRecipe #foodies #FoodLover #foodtiktok

The crispiest French fries you’ll ever make! 🍟✨ Perfectly golden, crunchy on the outside, fluffy on the inside—just how fries should be! Double-fried for that next-level crisp. 🤌🏾 Crispy Double-Fried French Fries Ingredients: 4 large Russet potatoes (cleaned) Cold ice water 1 tsp salt (for soaking) 2 tbsp cornstarch Neutral oil (vegetable, canola, or peanut) for frying Salt, to taste Instructions: 1️⃣ Prep the Potatoes – Cut the ends and sides of the potatoes to square them off, then slice them into your desired fry width. 2️⃣ Soak & Dry – Soak the fries in ice water with salt for 30 minutes (mandatory for max crispiness). Strain and dry completely—wet fries + hot oil = a grease fireworks show you don’t want. 3️⃣ Starch ‘Em Up – Toss the fries in a bowl with cornstarch until lightly coated. Lay them on a sheet pan and let them sit for 20 minutes—this helps the starch set. 4️⃣ First Fry (300°F) – Heat oil to 300°F and fry the potatoes for 7 minutes until softened but not browned. Remove and let them rest. 5️⃣ Second Fry (360°F) – Crank the oil up to 360°F and fry again until golden brown and crispy. 6️⃣ Salt Immediately – As soon as they’re out of the oil, hit them with salt while they’re hot. #frenchfries #homemade #food #foodies #comfortfood #foodies #Recipe #EasyRecipe #foodtiktok

These Crisp Beef Burritos are fried to golden perfection. Inspired by a Pacific Northwest Hall of Fame fast food classic. Perfect for game days, parties, or anytime you’re craving a taste of the Northwest! 🌯🙌🏾🤤 Crisp Beef Burrito Ingredients: (Yields about 5 Crisp Burritos) 1lb. Ground Beef 1/4 Cup Shredded Cheddar Cheese 2 Tbsp Tomato Paste 1/3 Cup Water 1/2 Tsp Beef Base 1 Tbsp Dry Minced Onions 1 Tsp Dry Minced Garlic 1/2 Tsp Ground Cumin 1 Tsp Chili Powder 1 Tsp Red Chili Flakes 1 Tsp Salt (or salt to taste) Large 12 Inch Flour Tortillas Oil for Frying Method: 1. In a large bowl, whisk together the tomato paste, beef base, and water until smooth. 2. Add the dry minced onions, garlic, cumin, chili powder, red chili flakes, and salt. Whisk until fully combined. 3. Mix the ground beef into the spice mixture until evenly combined. 4. Add the shredded cheese and mix again. 5. Heat a skillet over medium-high heat and cook the beef mixture until fully done. 6. Place your desired amount of the cooked beef mixture onto the bottom half of a tortilla (adjust as needed). 7. Brush a flour-and-water mixture along the top edge to help seal it. 8. Tightly roll the tortilla from the bottom until sealed. (Tip: Fill the ends with extra meat for the classic “burnt end” look.) 9. Repeat with the remaining tortillas and filling. Place seam-side down on a baking sheet. Freeze for 30 minutes to hold shape, or refrigerate. 10. Heat oil in a deep fryer or skillet to 375–400°F (190–200°C). 11. Fry burritos until crispy and golden, 5–7 minutes, turning occasionally. Sour Cream Dip: ¾ cup sour cream ¼ cup mayonnaise 1 tsp adobo seasoning 1 tsp finely chopped cilantro Combine all dip ingredients and mix well. Serve alongside the crispy burritos. #burrito #comfortfood #Foodie #food #FoodLover #cooking #fastfood #foodtiktok

Homemade Lemon Pepper Seasoning The secret to bold, zesty flavor in every bite! 🍋🔥 Perfect for wings, veggies, seafood, and more. Who’s ready to take their cooking to the next level? Lemon Pepper Seasoning Ingredients: 8 large lemons (washed & dried) 3 Tbsp Black Peppercorns 1 Tsp Dried Thyme 1 Tbsp Dehydrated Garlic Flakes 1 Tsp Dried Minced Onion 1-2 Tsp of Kosher Salt After you thoroughly clean your lemons, peel them clean. Make sure you’re not peeling off a lot of the white and spongy part called the PITH. It’s bitter and we don’t want that. Using a baking sheet lined with parchment paper spread the lemon peels out evenly and set your oven to 175 degrees for about an hour and a half until they are mostly crispy and have a tan color (not burnt) Using a small food processor or a coffee grinder add the lemon peels, peppercorns, salt, dehydrated garlic & onion and pulse until your desired consistency. I like mine to have a little flaky and rustic look. Store in a sealed jar and it should be good for up to a year. Pro Tip: Make sure the blender/food processor or coffee grinder can grind up peppercorns. The blade on some is too high and will not blend the peppercorns properly. #foodies #Foodie #FoodLover #Recipe #lemon #lemonpepper #foodtiktok

Seattle meets the islands with this crispy, jerk-spiced deep-fried halibut. Bold flavor, golden crunch, and straight-up fire. 🔥🔥🐟 Ingredients: 2-3 lbs fresh halibut or cod, cut into portions 1 cup flour ½ cup white cornmeal ½ cup cornstarch 3 tbsp Jerk seasoning 16oz cold pale beer (more or less for a thinner or thicker batter) 2 tbsp hot sauce Vegetable oil for frying Instructions: Rinse halibut or cod fillets, pat dry, and season with salt and pepper. Heat oil in a large pan/cast iron or pot to 360°F. In a bowl, mix flour, cornmeal, cornstarch, jerk seasoning, and hot sauce. Pour in beer and whisk until smooth. Dip fillets into batter, let excess drip off, and fry in oil until golden brown, about 2-3 minutes per side. Place fried fish on a rack or paper towels to drain. Dry Jerk Rub: 1 tbsp ground Scotch bonnet or habanero pepper 1 tbsp onion powder 1 tbsp garlic powder 3 tsp salt 2 tsp cayenne pepper 2 tsp black pepper 2 tsp dried thyme 2 tsp brown sugar 1 tsp ground allspice 1 tsp dried parsley 1 tsp smoked paprika ½ tsp red pepper flakes ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cloves ¼ tsp ground cumin #fish #seafood #seafoodlover #food #foodi#foodiesr#EasyRecipepe #tiktokfood

Ranch is for kids... Grown-ups eat homemade chunky blue cheese. Just 6 ingredients—and a refusal to settle for bland. Because life’s too short for boring dressing! 🧀🤤 Chef Boyd’s Homemade Blue Cheese Dip Ingredients: 6 oz Blue Cheese Crumbles 1/3 Cup Mayonnaise 1/2 Cup Sour Cream 8 Garlic Cloves (minced) 1 Tbsp Freshly Squeezed Lemon Juice 1/4 Cup Scallions (minced) Instructions: Mix gently to maintain a thick consistency. Serve immediately or refrigerate. #bluecheese #ranch #cheese #foodies #cooking #EasyRecipe #Recipe #foodtiktok

Step up your seafood game with this Kerala-Style Crab Roast 🌶️🦀, made with the one and only Dungeness crab—because let’s face it, no other crab even comes close. Who’s ready to dig in? 🙌🔥 Kerala style crab roast Ingredients: 2-3 lbs Dungeness Crab Clusters 1 Large Onion (thinly sliced) 2 Green Chili Peppers (slit) 1 Tbsp Ginger Garlic Paste 1 Tomato (diced) ½ Tsp Turmeric Powder 1 Tbsp Red Chili Powder 1 Tbsp Coriander Powder 1 Tsp Pepper Powder (or Ground Pepper) 1 Tsp Garam Masala 1 Tsp Mustard Seeds 15 Curry Leaves (roughly) Salt to taste 2 Tbsp Olive Oil 1 Cup Water Instructions: 1. Clean the Crab: • Remove all dirt from the crab. Break the legs carefully, ensuring the flesh remains intact. 2. Prepare the Masala: • Heat oil in a pan over medium-high heat. Add mustard seeds and let them splutter. • Add sliced onions, green chilies, about half of the curry leaves, and a little salt. Sauté until the onions turn golden brown. 3. Add Ginger/Garlic Paste: • Add the ginger garlic paste to the pan and mix well. 4. Cook the Tomatoes: • Add the diced tomato and cover the pan. Cook on low heat until the tomatoes turn mushy stirring occasionally. 5. Add the Spices: • Reduce the heat to low and add chili powder, coriander powder, turmeric powder, pepper powder, and garam masala. Mix thoroughly until it’s a paste. 6. Cook the Crab: • Add the crab to the masala and mix well. Pour in ¾ cup of water and cook on medium heat for 10-15 minutes. Toss the pan carefully while cooking. 7. Thicken the Gravy: • Continue cooking until the gravy thickens. Garnish with curry leaves and let it rest for a few minutes before serving. #seafood #seafoodlover #crab #food #foodies #cooking #cook #delicious #foodtiktok

Inspired by the legendary chopped sandwiches at Farmer In The Deli in Brooklyn, this homemade version is packed with turkey, Swiss, and all the fixings. No rules, just chop, pack, and roll for that classic deli vibe! 🔪🥪 🔥 #sandwich #sandwiches #EasyRecipes #Recipe #cooking #foodtiktok

Who knew salmon could hit this hard? 🐟🔥 These crispy-edged salmon smash burgers are nothing short of a masterpiece. Freshly diced salmon blended with vibrant herbs and seasonings, seared to golden perfection, and paired with a zesty lemon herb mayo. Topped with fresh veggies, feta, and buttery toasted ciabatta bread, this sandwich is the ultimate flavor experience. Trust me, dry sandwiches don’t stand a chance here. 🍋✨ Ready to level up your burger game? Follow for more creations that’ll leave you inspired! 🍔🎨 #salmon #burger #seafood #seafoodlover #food #Foodie #cooking #foodies #foodtiktok

Flaky, buttery, golden perfection 🤤🍴 Turning croissants into French toast? Genius. Who’s ready to eat? 🥐 Croissant French Toast Ingredients 8-10 Slices of Croissant Toast or 6-8 Large Croissants (halved) 2 Cups Heavy Cream 2 Large Eggs 1 tbsp All Purpose Flour 2 tbsp Granulated Sugar 1 tsp Ground Cinnamon 1/2 tsp Nutmeg 1 tsp Vanilla Extract 1/2 tsp Vanilla Bean Paste 4 tbsp Unsalted Butter Instructions: Preheat the oven to 375 degrees and lightly brown your croissant toast; then set it aside. In a large mixing bowl, use a hand immersion blender or a whisk to blend together the eggs, sugar, vanilla, cinnamon, nutmeg, flour, and heavy cream. In a large skillet over medium heat, let it warm up for a few minutes. Add butter to the pan and swirl it around to coat the surface. Dip a single slice of croissant toast into the custard, submerge it completely, and pull it out immediately. Let the excess drip back into the bowl, then add the toast to the pan. Press down lightly on the center to ensure it makes direct contact with the pan. Repeat until the surface of the pan is covered, but avoid overcrowding. Cook the toast for a few minutes on each side until it’s golden brown and slightly crisp along the edges. Add a bit more butter after the first flip if needed. Once the toast is done to your liking, remove it from the pan and transfer it to your preheated oven (set to its lowest setting) to keep warm while you finish cooking the rest of the toast. Add more oil and butter between each batch as needed, and adjust the heat to prevent burning. Dust with powdered sugar and enjoy! #frenchtoast #food #foodies #FoodLover #cooking #EasyRecipes #Recipe #foodtiktok

Wow, what a year! 2024 has truly been the best yet, and it’s all because of YOU 🧡 From new recipes to moments of laughter in the kitchen, this journey has been filled with growth, creativity, and unforgettable memories. Thank you for every like, comment, share, and for cooking along with me—I’ve learned so much and had an absolute blast! But here’s the exciting part: 2025 is going to be EPIC. I can’t wait to share more food, flavors, and ideas that’ll keep us inspired and connected. Let’s keep growing together—cheers to what’s next! 🥂🎉 What’s been your favorite recipe or moment this year? Let me know in the comments! ⬇️ #thankyou #Foodie #food #FoodLover #cooking #Recipe #foodtiktok #2024

These garlic and herb lamb chops will have you feeling like a top chef—minus the yelling. Marinate, sear, roast, and don’t forget the pan sauce—it’s basically your edible masterpiece. Recipe below! 🤤🤌🏾 Pan-Seared Lamb Chops Lamb Chop Marinade: 10-12 individual lamb chops 1/2-3/4 cup fresh parsley (large stems removed) 1 tsp dried thyme 2 rosemary sprigs (stems removed) 8 mint leaves 10 garlic cloves (roughly chopped) 1 shallot (roughly diced) 1 tsp allspice 1 tsp salt 1 tsp pepper 1 tbsp freshly squeezed lemon juice 3/4 cup olive oil (add more for a thinner marinade) Pan Sauce: 4 tbsp unsalted butter 1/2 cup beef stock Instructions: 1. Combine all marinade ingredients in a food processor, blender, or use an immersion blender to form a smooth mixture. Taste and adjust with salt/pepper if desired. 2. Pour the marinade over the lamb chops and rub it in thoroughly. Cover and refrigerate for up to 24 hours. If pressed for time, cooking immediately is also an option. 3. Heat a large skillet (preferably cast iron) over high heat. Sear the lamb chops for about 2-3 minutes on each side (depending on thickness), then finish in the oven (350F) until the internal temperature reaches 145F. Adjust cooking time based on your preferred level of doneness. 4. Remove the lamb chops from the pan and allow them to rest on a cutting board or wire rack for 5 minutes. Pan Sauce for Lamb: 1. Using the same skillet, reduce the heat to medium. Add 4 tablespoons of unsalted butter and 1/2 cup beef stock. 2. Scrape up the browned bits from the bottom of the pan while stirring the sauce for 1-2 minutes. 3. Pour the sauce over the lamb chops and serve immediately. #lambchops #comfortfood #foodies #cooking #foodies #Recipe #dinner #tiktokfood

Do you want to make an expensive dinner on a budget? 🙌🏾🙌🏾 Go download my ebooks right now to learn how to make some of my most viral dish at home to impress your significant other, guest and friends & family 🤤 The link 🔗 to my website is on my profile page. "The Undrafted Chef" & "The Undrafted Chef Vol 2" Go download your copy today! #seafood #beef #salmon #foodies #Recipe #cooking #foodtiktok