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Bar pool in Cabo Mexico 😈 taking full advantage😝

1 1 Aug 22, 2017

Morning Breakfast! 👌🏻 #jktfoodhunting

1 1 Aug 22, 2017

A well-made beef burgundy, the venerable braised saute de boeuf a la bourguignoonne , is a treasure; the meat melts in your mouth and the wonderful wine does its magic both as a flavor agent and as a tenderizer. It is a bistro standard and one of the most famous slow-cooked beef stews in the culinary world. Ingredients: 4 pound stewing beef, trimmed of any excess fat and cut into 2-inch chunks 1 ¼ cups red Burgundy ¼ cup olive oil 1 teaspoon freshly ground black pepper 8 strips bacon, diced 1 large onion, diced 2 shallots, minced 1 pound white mushrooms, cut in half or quartered 2 cloves garlic, crushed ¼ cup all-purpose flour 1 tablespoon tomato paste 1 teaspoon crushed dried thyme 2 cups beef broth ¼ cup Cognac (optional) Bouquet of 4 sprigs fresh parsley, stems tied with kitchen twine Salt to taste Directions: Marinate the beef in the wine, oil, and pepper overnight in refrigerator (this can be done in your VitaClay insert if you like). In a large skillet over medium-high heat, cook the bacon until soft, but not browned. Add the onion and shallots to the bacon and cook, stirring, until softened; transfer to your VitaClay slow cooker (VM7800, or VM7900, or VF7700 model). You can dab up the bacon fat with a piece of paper towel if there is too much, but leave some in the pan. Add the mushrooms and cook less than a minute, just to take off the raw edge. Transfer the contents of the skillet to your VitaClay. Drain the beef, reserving the marinade, and add the beef to your VitaClay pot; sprinkle with the flour, turning to coat the meat. Add the marinade, tomato paste, thyme, broth, and Cognac, if using, to the skillet. Bring to a boil, then pour into your VitaClay pot. Nestle the parsley bouquet in the stew. Cover and set on “SOUP” (slow) to cook 2-3 hours. Skim the fat from the surface, if desired, and discard the parsley. Season with salt and serve immediately. #vitaclay

1 1 Aug 22, 2017

NEW post is up on the blog and I'm talking allll about life, diets, and how I found what works for me 🌼👉🏼 Of course I'm also talking about these amazing ribs and how we got started on barbecuing and smoking meats 🍗 Link is above! thehealthiest_me

0 1 Aug 22, 2017

🥐🍞🥖CARBS! 🥐🍞🥖 Homemade buttermilk biscuits #mjeats #carbs #foodporn #biscuits #homemade #food #foodblogger #foodblog #nyc #nycfood #instagood #yum #fooddie #cooking #chef

2 0 Aug 22, 2017

The Colombo Breakfast Journal will be up on the #yuppiereview this week! #getexcited

1 1 Aug 22, 2017

🍕My version of Margherita Monday🍕 The "Three Rivers" pizza from thefillingstationtc was da 💣! I really love this place they make some incredible pizza and delicious beer to wash it down with. It is worth a visit if you are ever in northern Michigan. #eatmi

3 1 Aug 22, 2017

carbs all day 😋

1 1 Aug 22, 2017

Some of the best vegetarian restaurants in Sin City are so super unassuming you may not even realize they are open. Don’t let the outer shell fool you, friend. Here are a few of our favorite vegetarian munchie spots in Las Vegas! . #Repost 📸: . #Vegetarian #Vegan #VeganMunchies #VegetarianRestaurants #Veggies #Munchies #LasVegas #Vegas #Nevada #Food #Instafood #VegetarianFood #Blog #FoodBlog #Munchies #VeganBlog #VeggiePatty #Burger #FeedMe #VeggieBurger #NomNom #StayHighFam

6 0 Aug 22, 2017

Burgers on a bed of spinach with avocado 🥑 and butternut squash zig zags & potatoes from traderjoes

0 1 Aug 22, 2017

Afternoon coffee ☕️ loklok519

0 1 Aug 22, 2017

The wonderful world of spices 😍😋 #fajitanight • • • • • #bae #mexICAN #food #foodporn #spices #foodie #foodblog #beautyoffood #gay #instagay #diy #tacoseasoning #nom #yas

9 0 Aug 22, 2017

Vamos carajo que al fin es 29 y como si fuera poco cayó un domingo 💪, como?, lunes?, que falta un montón? Por eso, como decía, siempre es un buen día para entregarse a unos ñoquis con pesto carajo! Necesitas: 2 papas 1 atado rucula 1 huevo 1 taza harina 0000 1cda fecula maíz 200gr parmesano rallado Sal, pimienta, nuez moscada Pesto: 200gr tomates secos 2cdas queso rallado seco 2 ajos picados Nueces picadas Oliva, sal y pimienta Hervir las papas con cáscara, luego retirarla y hacer un puré. Condimentar con sal, pimienta y nuez moscada. Hervir la rucula un toque, enfriar con agua helada, escurrir bien y procesar con el huevo. Unir ambas preparaciones con la harina, la fecula y el parmesano rallado integrando todo sin amasar. Forma la masa, hace rollitos y corta. Hervir en abundante agua con sal. Para el pesto procesar los tomates secos previamente hidratados con el ajo, el queso rallado y un par de nueces. Si me guiara por tu dieta de los lunes claramente en un rato te subiría una bomba dulce para darte pesadillas nocturnas tastemadees #foodblog #foodart #foodies

88 2 Aug 22, 2017
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