This good lamb recipe is one of those holiday menus that you have to try out. It is seriously amazing, they are seared on the skillet to create golden garlic and herb crust that tastes fantastic. For the marinade, combine crushed garlic cloves, olive oil, parsley and Tabasco sauce. The tabasco adds great taste to the lamb and also has vinegar in it which helps to tenderize the meat. Add a teaspoon of salt,  pepper and dried thyme.

Use a rack of lamb and thoroughly dry it with a piece of paper towel then slice it into individual lamb  chops. Transfer teh chops to a nonmetal dish and then rub over with your marinade. Cover and refrigerate for at least 6 hours and up to 18 hours. Before cooking, let your lab]mb chops sit at room temparature for 30 minutes, heat a large heavy bottom pan or cast-iron skillet over high heat.

Add a tablespoon of oil and place your lamb chops into the skillet one at a time. Sear the first side for 3 to 4 minutes then rotate and sear for another 4 minutes or until you have reached teh desired doneness. Once they are beautifully browned, remove them to a serving platter and let them rest.

Tilt the pan and spoon out any excess oil leaving behind two tablespoons, add half a cup of chicken stock and simmer for two minutes scraping the pan. Turn off the heat and add two sticks of softened butter one at a time swirling it in until it is well incorporated.

Drizzle that buttery pan sauce over your warm chops and it is ready to serve. This recipe is so good, make it and you will impress your friends and family.

Ingredients;

• 2 lbs lamb rib chops 8 counts, cut from a rack of Frenched lamb ribs
• 5 plump garlic cloves pressed
• 4 Tbsp olive oil divided
• 2 Tbsp fresh parsley plus more for garnish (or use 2 tsp dried parsley)
• 2 tsp Tabasco original red pepper sauce
• 1 tsp salt we used sea salt
• 1 tsp black pepper freshly ground
• 1/4 tsp dried thyme

For the Sauce;

• 1/2 cup chicken or beef stock
• 2 Tbsp unsalted butter softened

Instructions;

1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards.
2. Slice between ribs to separate chops, cutting into 3/4″ or 1″ thick even portions.
3. Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme.
4. Place lamb chops in a non-metal casserole dish, pour over the marinade and rub all sides of lamb chops with marinade. Cover and refrigerate 6 to 18 hours.
5. Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan over high heat.
6. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb  chops and sear for 3-4 minutes per side, depending on the thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests.
7. At 3 min per side, the lamb will be medium doneness and at 4 min per side, the lamb will be medium-well to well done.
8. If your pan isn’t large enough to accommodate all lamb chops, sear in 2 separate pans.

To make the pan sauce;

1. Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavourings.
2. Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time.
3. Spoon sauce over lamb chops and garnish with more parsley if desired.

Juicy, marinated chicken thighs grilled to perfection, wrapped in warm pita and topped with a creamy, tangy tzatziki sauce and fresh vegetables — this is a Greek-inspired feast you’ll want to make again and again.

Ingredients

For the Chicken Marinade:

• 1.5 lbs (about 700g) boneless, skinless chicken thighs

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice (about half a lemon)

• 3 cloves garlic, minced

• 2 teaspoons dried oregano

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

For the Tzatziki Sauce:

• 1 cup Greek yogurt (preferably full-fat)

• ½ medium cucumber, peeled, grated, and excess water squeezed out

• 2 cloves garlic, finely minced or grated

• 1 tablespoon fresh lemon juice

• 1 tablespoon olive oil

• Salt and pepper to taste

• Optional: 1 tablespoon chopped fresh dill or mint

For Assembling the Gyros:

• 4 large pita breads (or Greek flatbreads)

• ½ red onion, thinly sliced

• 1–2 ripe tomatoes, sliced or chopped

• A handful of fresh parsley, chopped (or use lettuce if you prefer)

• Optional: crumbled feta cheese, kalamata olives, or pickled red onions

Instructions

1. Marinate the Chicken (Flavor Layering Begins)

1. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. This creates a fragrant marinade that will penetrate the chicken for maximum flavor.

2. Add the chicken thighs to the bowl, turning them to coat thoroughly in the marinade. You can also use a large zip-top bag for marinating to save dishes.

3. Cover the bowl with plastic wrap (or seal the bag) and refrigerate for at least 30 minutes, preferably 1–2 hours. For the most flavorful results, marinate overnight.

Pro Tip: Chicken thighs are more forgiving than breasts when grilling. They stay juicy and flavorful even if slightly overcooked.

2. Cook the Chicken (The Star of the Show)

1. Preheat a grill, grill pan, or skillet over medium-high heat. Add a light drizzle of oil if using a skillet.

2. Remove the chicken from the marinade, letting the excess drip off, and cook for about 5–7 minutes per side, depending on thickness. The internal temperature should reach 165°F (74°C).

3. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This step is key to locking in the juices.

4. Once rested, slice the chicken into thin strips or bite-sized chunks.

3. Make the Tzatziki Sauce (Cool, Creamy, and Tangy)

1. While the chicken cooks, prepare the tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated cucumber (with excess moisture squeezed out using a cheesecloth or paper towels), minced garlic, lemon juice, olive oil, salt, and pepper.

2. Mix well until smooth. Taste and adjust salt, lemon, or garlic as needed.

3. For extra freshness, stir in a tablespoon of chopped fresh dill or mint.

Make Ahead Tip: Tzatziki can be made up to 2 days in advance. Store in an airtight container in the fridge.

4. Warm the Pitas (Soft & Flexible for Rolling)

1. Heat a dry skillet or grill pan over medium heat.

2. Warm each pita for about 30 seconds per side until soft and pliable.

3. Alternatively, wrap pitas in foil and warm in a 350°F (175°C) oven for 5–10 minutes.

5. Assemble the Gyros (Let’s Build!)

1. Lay a warm pita on a flat surface.

2. Spread a generous spoonful of tzatziki sauce in the center.

3. Top with a portion of sliced chicken.

4. Add sliced red onion, tomato, and a sprinkle of fresh parsley (or greens of your choice).

5. Optional: Add crumbled feta or olives for a richer flavor.

6. Roll the pita up like a wrap or fold it taco-style, and secure with parchment or foil if desired.

⏱️ Time Overview

• Prep Time: 20 minutes

• Marinating Time: 30 minutes to overnight

• Cook Time: 15 minutes

• Total Time: 35 minutes (not including marinating)

Nutrition (Per Serving)

• Calories: ~500 kcal

• Protein: 35g

• Fat: 25g

• Carbs: 30g

• Fiber: 3g

Note: Nutritional values are approximate and vary based on portion size and toppings.

️ Serving Suggestions

• Serve your chicken gyros with a side of Greek salad, roasted lemon potatoes, or orzo pasta salad.

• For a more indulgent option, try them with a side of crispy fries tucked right into the gyro — a popular Greek street food twist!

Storage & Reheating

• Chicken: Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.

• Tzatziki: Keeps well in the fridge for up to 3 days.

• Pitas: Best enjoyed fresh, but can be refrigerated and reheated in a warm skillet.

Variations

• Spicy Kick: Add a pinch of cayenne or chili flakes to the marinade.

• Vegetarian Option: Substitute chicken with grilled halloumi, falafel, or marinated tofu.

• Wrap it Different: Use naan, tortillas, or lettuce wraps for a gluten-free or creative twist.

Chocolate Banana Oat Cake Recipe
Ingredients
150 g (1 ½ cups) oat flakes
150 g (⅔ cup) milk
2 eggs
2 bananas, mashed
1 g (optional) sweetener (like stevia or honey, depending on your taste)
5 g (1 tsp) baking powder
30 g (¼ cup) cocoa powder
30 g (1 oz) walnuts, chopped
30 g (1 oz) dark chocolate, melted or chopped (for topping)
Instructions
1. Prepare the Oats
In a small bowl, combine 150 g of oat flakes with 150 g (⅔ cup) of milk. Let the oats soak for about 10 minutes. This softens the oats, allowing them to blend seamlessly into the cake batter and provide a tender texture to the cake.

2. Prepare the Batter
In a separate bowl, mash 2 ripe bananas until they form a smooth, lump-free mixture. Bananas will add natural sweetness and moisture to the cake.
In a large mixing bowl, whisk together 2 eggs with 1 g of sweetener (optional). If your bananas are very ripe, you may not need the additional sweetener. Adjust based on your taste preference.
Add the mashed bananas, 30 g (¼ cup) of cocoa powder, and 5 g (1 tsp) of baking powder to the egg mixture. Stir well until all the ingredients are combined and the batter is smooth.
3. Combine Ingredients
Once the oats have softened in the milk, add them to the banana and egg mixture. Stir until the oats are fully incorporated into the batter, ensuring an even consistency.

Chocolate Banana Oat Cake Recipe
4. Add Walnuts
Fold in 30 g (1 oz) of chopped walnuts. The walnuts add a satisfying crunch and a nutty flavor that pairs beautifully with the chocolate and banana.

5. Bake
Preheat your oven to 180°C (350°F).
Grease a cake pan or line it with parchment paper to prevent sticking.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm but slightly springy to the touch.
6. Add Chocolate
Once the cake has fully cooled, melt 30 g (1 oz) of dark chocolate and drizzle it over the top of the cake. You can also chop the dark chocolate and sprinkle it on top if you prefer a chunkier texture.

How to Use Garlic & Olive Oil for Varicose Veins & Joint Pain
How to Use Garlic & Olive Oil for Varicose Veins & Joint Pain
7. Serve
Optionally, garnish the cake with more chopped walnuts or other toppings like fresh berries, shredded coconut, or a dusting of cocoa powder. Slice and enjoy!

Nutritional Information (per slice, serves 8)
Calories: 200 kcal
Protein: 6 g
Carbohydrates: 28 g
Fat: 8 g
Saturated Fat: 2.5 g
Fiber: 4 g
Sugar: 10 g (from bananas and chocolate)
Sodium: 100 mg

If you’re looking for a natural recipe that can be added to coffee to help boost metabolism and support healthy weight loss, here’s a recipe for coffee with milk, cinnamon, and coconut oil:

Ingredients:

1 cup of hot coffee (unsweetened or with little sugar)

1 teaspoon coconut oil

½ teaspoon ground cinnamon

1 teaspoon honey (optional)

¼ cup milk (optional)

Directions:

Prepare your cup of coffee as usual.

Add the coconut oil and cinnamon, then stir well until the oil dissolves and blends with the coffee.

If you prefer a sweeter taste, add honey.

Add milk if you like your coffee with milk.

Drink it in the morning with a balanced breakfast.

Potential Benefits:

Cinnamon: Helps regulate blood sugar levels and reduce sugar cravings.

Coconut oil: Contains healthy fats that promote satiety and stimulate metabolism.

Coffee: Enhances focus and energy and may support fat burning when consumed in moderation.

Delicious Bread Recipe

Ingredients:
1 cup warm water (200 ml)
1 tablespoon yeast (10 grams)
4 teaspoons sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 teaspoon salt
5 cups of flour (600 grams) + 30-50 grams for working with the dough
100 grams butter
Note: The glass used for measuring is 200 ml.

Activate the Yeast:
Begin by combining the warm water, yeast, and sugar in a large mixing bowl. Stir gently to dissolve the yeast and sugar. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This step ensures that the yeast is active and ready to work its magic in the dough.
Mix the Wet Ingredients:
Once the yeast has activated, add the vegetable oil and warm milk to the bowl. Stir well to combine. The warmth of the milk and water helps create an ideal environment for the yeast to thrive, resulting in a light and airy bread.
Incorporate the Dry Ingredients:
Gradually add the flour and salt to the wet mixture, one cup at a time, stirring with a wooden spoon or spatula. As the dough begins to form, you may need to use your hands to bring it together. Continue adding flour until the dough is soft but not sticky.
Knead the Dough:
Transfer the dough to a lightly floured surface and begin kneading. Kneading is a crucial step in developing the gluten, which gives the bread its structure and texture. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
First Rise:
Place the kneaded dough in a large, greased bowl, and cover it with a clean kitchen towel. Allow the dough to rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size. This first rise allows the yeast to ferment, creating the gas bubbles that will make your bread light and fluffy.
Shape the Dough:
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and knead it briefly. Then, divide the dough into two equal portions. Shape each portion into a loaf by flattening the dough into a rectangle, folding the sides in, and then rolling it up tightly. Pinch the seams to seal.
Second Rise:
Place the shaped loaves in greased loaf pans, cover them with a towel, and let them rise again for 30-45 minutes, or until they have doubled in size. This second rise gives the bread its final shape and allows the gluten to relax, resulting in a tender crumb.
Preheat the Oven:
While the dough is rising, preheat your oven to 180°C (350°F). Ensuring the oven is properly preheated is key to achieving an even bake.
Bake the Bread:
Once the loaves have risen, place them in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped. If the tops brown too quickly, you can tent them with aluminum foil.
Butter the Crust:
As soon as the bread comes out of the oven, brush the tops with melted butter. This adds a rich flavor to the crust and gives it a beautiful shine. Let the loaves cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

Fluffy and Delicious French Toast: The Ultimate Recipe

Ingredients:

• 2 eggs
• 60ml milk
• 1 tablespoon white sugar
• 1/4 teaspoon ground cinnamon
• A pinch of salt
• 2 slices of bread
• Unsalted butter (1 tablespoon)
• Maple syrup (for serving)

Instructions:

1. In a mixing bowl, crack open 2 eggs and add 60ml of milk, 1 tablespoon of white sugar, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Mix the ingredients well to create your delicious egg mixture.
2. If desired, cut off the crusts from the slices of bread. This step is optional and depends on your preference.
3. Heat a frying pan over medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt and coat the bottom of the pan.
4. Dip one of the bread slices into the egg mixture, ensuring that both sides are well-coated with the mixture.
5. Carefully place the soaked bread slice in the heated pan. Cook until it turns golden brown and crispy on one side.
6. Flip the bread slice over and pour more of the egg mixture over the top. Make sure to cover the bread evenly.
7. Repeat this process with the second slice of bread, soaking it in the egg mixture and cooking it until both sides are golden brown and delicious.
8. Pour any remaining egg mixture over the bread slices in the pan and allow it to soak into the bread.
9. Use spatulas to shape the bread and make sure it’s evenly coated with the egg mixture.
10. Flip the French toast slices over again and fry the sides until they are nicely browned and crispy.
11. Once done, remove the French toast from the pan and serve immediately.