Wiz Khalifa gives ex Amber Rose a thumbs up - but what does it mean?
Amber Rose's bikini takeover has received a thumbs up from the most unlikely of people - her ex.
Rapper Wiz Khalifa separated from the model in September but still couldn't resist firing a compliment her way on Twitter.
He wrote: 'Yes, my baby's mother is fine as f***."
Hmm, it seems someone has laid their eyes upon the scorching pictures of Amber in Miami.
The blonde bombshell has been holidaying in the Florida hotspot for several days and hasn't missed an opportunity to flaunt her bangin' body in a number of tiny two-pieces.
Lemon-Basil Spaghetti with Salmon
After sizzling salmon in a skillet, serve it on a bed of lemony pasta and spinach.
BRAISED GARLIC & CINNAMON PORK SHOULDER with CILANTRO SAUCE
PORK:
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1 Tbs. ghee
2 lbs. organic pork shoulder, cut in 2" strips
4 garlic cloves, minced
1 Tbs. cinnamon
1 Tbs. dried oregano
10 fresh sage leaves
5 bay leaves (dry or fresh)
2 tsp. sea salt
2 Tbs. apple cider vinegar
2 cups chicken or beef broth (homemade or store bought)
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CILANTRO SAUCE:
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1 cup fresh cilantro
Juice from 1 lime
1 tsp. sea salt
1/4 cup avocado oil
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INSTRUCTIONS:
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Place cut pork and marinade ingredients in a large bowl and place in the fridge for 3 hours or overnight.
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Heat 1 Tbs. ghee in a large stock pot.
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Add the entire bowl of marinated pork.
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Cook on very low heat with a lid on for about an hour.
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After an hour, remove the lid and continue cooking until most of the liquid has evaporated.
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Remove the sage and bay leaves. Don't burn your fingers! Throw the leaves away.
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Heat a large frying pan to medium high and add the entire stock pot of cooked pork.
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Fry until the pork pieces have browned on all sides.
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Turn off the heat and place the pork on a serving plate.
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Blend your cilantro sauce ingredients until creamy.
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Pour into a ramiken.
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Serve sauce with pork.
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Optional: top pork with fresh cilantro and a few squeezes of fresh lime.
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Enjoy by itself or with your favorite veggie!
Orange Pork Stir-fry
Ingredients:
1 lb. boneless pork loin chops, thinly sliced (may substitute chicken breasts or thighs)
2 Tbsp. coconut oil
¼ cup coconut aminos
Juice of 1 orange + 2 tsp. zest
2 cloves garlic, minced or 1 tsp. garlic powder
½ tsp. ground ginger
1 small head broccoli, cut into florets
½ cup sliced onion (about 1 small onion)
3 medium carrots, thinly sliced
1 bell pepper, thinly sliced
Feel free to use 4-5 cups of any combination of vegetables - cabbage, zucchini, snap peas, green beans, water chestnuts, celery, asparagus etc.
Directions:
Combine coconut aminos, orange juice, garlic and ginger in a small bowl. Set aside.
Heat ½ Tbsp. oil in a large sauté pan, wok, or skillet over medium-high heat.
Add half of the pork and cook until no longer pink. Remove chicken to a plate and repeat with ½ Tbsp. oil and remaining pork.
Wipe pan clean (if desired) before adding 1 Tbsp. oil. When the pan is hot, add vegetables and stir fry for 5-6 minutes or until crisp tender.
Add coconut amino mixture and pork to pan and cook an additional 2-3 minutes or until meat is warmed through and vegetables are tender.
Zucchini Turkey Popper Meatballs
Make 4 servings
Ingredients:
1 lb. ground turkey thighs or dark meat
1 cup shredded zucchini
1 tsp. Italian seasoning
1 tsp. garlic powder
½ tsp. sea salt
¼ tsp. pepper
Directions:
Pre-heat oven to 400℉. Cover a baking sheet with foil.
Combine all of the ingredients in a bowl and mix with hands.
Form into 12 golf ball sized meatballs and place on the baking sheet.
Bake for 16-18 minutes or until meatballs are cooked through and no longer pink.
Chicken Rosemary Skewers
3 sticks rosemary
1 chicken breast
1/4 of an onion
1 red bell pepper
2 tbls of my favorite dressing
1/8 tsp salt
1/8 tsp pepper
1 tbls avocado oil
My favorite dressing
1/2 tbls lemon juice
1 tbls extra virgin olive oil
1/8 tsp salt
1/8 tsp pepper
Take off 3/4 of the rosemary leaves and chop up the bell pepper, onion, and chicken into 1 inch cubes. Season the chicken with salt and pepper. Cut a cross through the vegetables and chicken so the skewers easily slide through. Slide the bell pepper, onion, and chicken through the rosemary and repeat until it is full. Heat the pan with avocado oil and brush the assembled skewers with the dressing. Place in the pan covered and cook for 10 minutes, flipping halfway through and seasoning with the dressing one more time. Once the chicken is cooked, serve and enjoy!
Foil Wrapped Cod with Mixed
Vegetables
2 8-ounce cod fillets
1 medium zucchini
1 red pepper
½ onion
1 cup grape tomatoes
2 tbsp olive oil
1 lemon, sliced
6-10 basil leaves
⅛ tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 425. Slice the zucchini, pepper, tomatoes, and onion. Mix the vegetables together and toss in 1 tbsp olive oil. Divide in two and spread on large pieces of tin foil. Lay one cod fillet on each pile of veggies. Drizzle with remaining olive oil, season with salt, pepper, and red pepper flakes, and lay lemon slices and basil on top. Bring the sides of the foil together and seal tightly. Wrap another piece of foil around it if necessary in order to keep the seal closed, so the steam remains inside each package. Place the packages on a baking sheet and cook for about 15 minutes. Carefully open a package and check to see if they're done - the fish should be flakey and the vegetables tender.
Bacon Wrapped Asparagus
1 lb or 1 large bunch asparagus
4 slices bacon (be sure it’s compliant) or prosciutto
1 tsp olive oil
⅛ tsp pepper
Preheat oven to 400. Wash and pat dry the asparagus. Separate into four equal sized bunches. Wrap each bunch with bacon, overlapping the bacon as little as possible. This will prevent undercooked parts and allow more fat to render. Use a toothpick if necessary on the underside of each bunch to help hold them together. Lay each bunch on a slotted pan or use a cooling rack on top of a baking sheet to allow the fat to drip away from the bacon. Drizzle with olive oil and sprinkle with pepper. Place in the oven for 8-10 minutes or until the bacon is crispy and asparagus is tender.
Chili-Lime Cauliflower Steaks with Coconut Tahini Sauce & Cashews
1 large cauliflower
1 tbsp olive oil
1 Tbsp chili powder
Zest of 1 lime
1 tsp lime juice
1/3 cup toasted cashews
¼ - ½ tsp salt
Wash and pat dry cauliflower. Slice into thick steaks, with each cauliflower making about 3-4 large pieces. Heat olive oil in a large cast iron pan over medium heat. Sprinkle each steak with chili powder (more or less, depending on how much spice you like) and salt, and cook about 5-8 minutes on each side. Sprinkle with lime zest and lime juice and serve with toasted cashews and coconut sauce.
Coconut Tahini Sauce (Based on@food52 recipe)
1/4 cup full fat coconut milk
⅓ cup tahini
1 Tbsp lime juice
½ tsp salt
¼ tsp pepper
Pinch of garlic powder
Heat tahini and coconut milk together for 30 seconds to a minute in the microwave, then whisk in the lime and seasonings.
Chicken Drumsticks with Snap Peas & Mushrooms
6 chicken drumsticks
3 cloves garlic, minced
3 Tbsp coconut aminos
Juice of ½ lemon
1 Tbsp olive oil
1 package snap peas
1 package baby bella mushrooms, sliced
1/4 tsp salt
1/8 tsp pepper
1 tbsp chopped cilantro or parsley
Heat oil in a large pan. Brown the drumsticks on all sides over medium heat. Add garlic lemon, and coconut aminos, and cover tightly. Cook for about 20 minutes over medium heat or until cooked through, turning occasionally. Uncover and add the mushrooms and snap peas, and cook together for the last five minutes. Season with salt and pepper to taste, and garnish with cilantro.
Sausage, Mushroom & Sage Baked Eggs
2 Aidell’s Chicken & Apple sausages
6 eggs
8 -10 sage leaves
1 clove garlic, minced
1 cup sliced mushrooms
2 tbsp olive oil
Preheat oven to 400. Heat 1 tbsp oil in a pan and cook the sausages until browned, turning occasionally. Remove and allow to cool slightly. Add the remaining oil, garlic, and mushrooms to the pan and cook for about 5-7 minutes or until the mushrooms are browned and soft. FInely chop 4 sage leaves, chop the sausages and stir into the mushroom mixture. Mist 6 individual ramekins or 6 muffin tins with oil. Spoon the sausage mixture evenly into the tins and press down gently. Crack an egg onto each, season lightly with salt and pepper, and top with a sage leaf. Bake for about 13-15 minutes for a slightly runny egg. Feel free to scramble the eggs before you pour them in if that's how you like them! Serve with sautéed spinach or broccoli.
Nicki Minaj “Anaconda” Makes Billboard Hot 100 History
Nicki Minaj is going down in music history thanks to her new smash hit single “Anaconda.”
“Anaconda” is currently sitting at No. 19 on Billboard Hot 100 chart after making its debut a week ago.
According to Yahoo Music, Nicki Minaj surpassed Michael Jackson with 51 chart entries on Billboard Hot 100.
Nicki Minaj thanked her fans on Instagram while touting the achievement.
“Made history today,” Nicki wrote. “I didn’t even know I was tied with Michael Jackson with 50 Hot 100 entries on Billboard. Anaconda makes 51 and now I’m tied with Rod Stewart. God bless, and thank you.”
Nicki Minaj now ties with Rod Stewart for 51 Billboard Hot 100 songs.
While Michael Jackson did that over several decades, Nicki Minaj first Billboard Hot 100 single came in February 2010 when she was a featured artist on Lil Wayne’s “Knockout” single.
Spinach and Refried Bean Quesadillas
I always try to have a bag of baby spinach in the fridge at all times. It's versatile enough to throw into soups, sauté into a side dish, or toss in a morning smoothie since it's so mild in flavor. My latest use for spinach? Stuffed into quesadillas, adding a much-needed dose of green vegetables to a normally cheese- and meat-heavy dish.
Throwing uncooked spinach right in the quesadilla would turn the whole thing into a watery mess, not to mention be unwieldy as you try to stuff the leaves inside, so I do the extra step of sautéeing the spinach down and squeezing any liquid out first. Luckily, this step can be done a day or two ahead if you'd like, so all that's left is assembling and cooking the quesadillas.
Besides the mandatory cheese, vegetarian refried beans also go into these quesadillas; this is a great way to use up that can lurking in your pantry. Black or pinto refried beans will work — they actually help anchor the shredded cheese when you're putting them together. Make a batch of these quesadillas and just heat them up in the toaster oven at work for a crispy and filling lunch!
Spinach and Refried Bean Quesadillas
Serves 4
1 tablespoon olive oil
1 (5- to 6-ounce) bag baby spinach
1 clove garlic, finely chopped
1/2 teaspoon chili powder
Salt
4 large (9- to 10-inch) flour tortillas
1 cup vegetarian refried beans
2 cups shredded Monterey Jack cheese or Monterey Jack and cheddar cheese blend
Optional toppings: Salsa, guacamole, sour cream, Mexican hot sauce
1 (5- to 6-ounce) bag baby spinach
1 clove garlic, finely chopped
1/2 teaspoon chili powder
Salt
4 large (9- to 10-inch) flour tortillas
1 cup vegetarian refried beans
2 cups shredded Monterey Jack cheese or Monterey Jack and cheddar cheese blend
Optional toppings: Salsa, guacamole, sour cream, Mexican hot sauce
Heat the oil in a large frying pan (at least 10 inches) over medium-high heat until shimmering. Add the spinach and garlic and cook, stirring often, until just wilted, about 3 minutes. Add the chili powder, season lightly with salt, and cook until all the visible liquid is evaporated, about 2 minutes more. Transfer the spinach to a fine-mesh strainer and use the back of a wooden spoon or a ladle to press out as much liquid as possible; set the spinach aside.
Assemble the quesadillas: Place the tortillas on a work surface. Spread 1/4 cup of the beans over half of each tortilla. Divide the cheese over the beans, pressing the cheese gently into the beans. Divide the spinach over the cheese. Fold each tortilla in half so the empty side covers the filling.
Wipe out the frying pan with paper towels and place back over medium heat until hot, about 3 minutes. Add 2 of the quesadillas and cook until golden-brown on the outside and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas. Cut the quesadillas into wedges and serve with toppings.
Recipe Notes
Easy Shrimp Curry with Riced Cauliflower
This recipe is great for a no-fuss weeknight meal. The word on the street is that you can buy pre-made rice cauliflower these days, so that makes this meal even easier! Enjoy!
Easy Shrimp Curry with Riced Cauliflower
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Serves: 2
Time: 35 minutes
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INGREDIENTS
1 pound medium shrimp, peeled and deveined
1 medium onion, julienned
1 red pepper, julienned
2 carrots, julienned
1 head cauliflower, grated in a food processor or by hand
3 garlic cloves, minced
1 inch fresh ginger, grated
1 can full-fat coconut milk
1 tablespoon curry powder
3 tablespoons ghee, divided
1/4 cup fresh basil
juice from half a lime
sea salt and black pepper to taste
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DIRECTIONS
1.Season the shrimp with salt and pepper.
2.Bring a large skillet to medium high heat and melt the ghee. Add the shrimp and cook for a few minutes on each side until pink.
3.Remove the shrimp from the skillet and set aside. Add another tablespoon of ghee to the pan and return it to medium high heat.
4.Add the carrots, onion, pepper, and curry powder. Sauté until the vegetables are tender.
5.Add the garlic and ginger and sauté until fragrant, approximately thirty seconds.
6.Pour in the coconut milk and lime juice, adding salt and pepper to taste. Reduce the heat to low and simmer until sauce begins to thicken, approximately 10 minutes.
7.Add the shrimp back to the pan along with the fresh basil. Simmer for a few more minutes, adding more salt and pepper if necessary.
8.Bring a separate skillet to medium high heat and melt the last tablespoon of ghee. Add the riced cauliflower, and cook to desired tenderness, stirring often.
9.Serve the curry over the riced cauliflower and enjoy!
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