Diet

We test recipes to ensure deliciousness 🧑🏽‍🍳

Company Name:
Diet
Based in:
Los Angeles
Founded in:
2023
CEO:
WEBSITE:
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Our Latest Obsession is this Taco Salad

A lighter, fresher and absolutely delicious alternative to tacos!

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Instructions

PREPARE THE GROUND BEEF:
  1. In a large skillet over medium heat, heat olive oil. Add ground beef and cook until browned, breaking it up as it cooks.
  2. Add minced garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, and onion powder. Stir well to combine.
  3. Pour in tomato sauce and beef broth. Let the mixture simmer until the flavors meld and the sauce thickens slightly.
  4. Stir in finely chopped cilantro, then remove from heat and set aside.
MAKE THE CHIPOTLE SAUCE:
  1. In a small bowl, mix mayonnaise, lime juice, honey, chili powder, and adobo paste. Stir until smooth and well combined.
ASSEMBLE THE SALAD:
  1. In a large salad bowl, layer chopped romaine lettuce as the base.
  2. Spoon the prepared ground beef mixture over the salad.
  3. Sprinkle shredded cheese on top.
  4. Evenly distribute diced tomatoes and avocado over the lettuce.
  5. Drizzle the chipotle sauce generously over the salad.
  6. Add dollops of sour cream throughout the salad.
  7. Sprinkle crushed tortilla chips over the top. You can also serve whole tortilla chips on the side.
  8. Garnish with chopped cilantro if desired. Enjoy!

Easy Ceviche

Ingredients: 

2lbs of Deveined Raw Shrimp

1 1/2 Cup of (Fresh) Lime Juice

1 Red Onion chopped

4 Roma Tomatoes chopped

2 Deseeded Jalapeños chopped

1 Bunch of Cilantro

1 English cucumber chopped (I like the cucumbers with no seeds)

2 Avocados chopped

Salt

Pepper

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How to Make Easy Ceviche

  1. Rinse Shrimp completely (this is very important) and dry.
  2.  Once your shrimp is dry chop your shrimp up. Add your chopped shrimp and lime juice into a glass or a non radioactive bowl with a lid for 2 to 3 hours. Until shrimp is opaque.
  3. While the shrimp is in the lime juice chop up all the other ingredients.
  4. Once shrimp is done in the lime juice remove some of the lime juice. You don’t want too much left in it. Then add all your chopped ingredients, and season with salt to your liking. Enjoy!

Scallop Risotto

Ingredients for Scallop Risotto 

12 jumbo scallops

2 cups of Baby Bella mushrooms

5 cups of warm water and mix in 1 Tablespoon of @betterthanbouillon Chicken Base

3/4 cup arborio rice

1/2 cup white wine

1/3 cup grated parmesan cheese

1 shallot minced

2 garlic cloves minced

2 tablespoons of @kerrygoldusa butter

2 tablespoons parsley

salt and pepper to taste

Ingredients for the Lemon Better Sauce

2 tablespoons unsalted butter

2 tablespoons of parsley

Juice of a lemon

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Instructions

  1. Heat butter in a non-stick pan over medium heat. I love a nonstick pan for risotto. Don’t want to risk the risotto burning. Add shallot and garlic. Simmer until softened around 1-2 minutes. Add mushrooms, and cook for 1-2 additional minutes.
  2. Add risotto and stir for 1 minute. Add the white wine and simmer for a minute. Add warm broth to the pan ½ cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the broth before each addition. Continue until soft and creamy, about 25-30 minutes. I added the broth around 5 times.
  3. Season your risotto with salt and pepper and stir in Parmesan cheese and fresh parsley. Divide and transfer to bowls when ready to serve.
  4. Pat scallops dry and season all over with salt and pepper. Add 1 tablespoon of olive oil to a stainless steel pan and bring to medium-high heat. Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
  5. Remove scallops from the skillet and set on a plate. Reduce heat to medium and add the butter, lemon, and parsley to the skillet, stirring occasionally until fully melted.
  6. Return the scallops to the skillet and cook for an additional 1-2 minutes per side. Divide scallops and serve over risotto in a bowl and drizzle with extra lemon butter sauce as desired. Sprinkle with fresh parsley and serve.

What Doesn't Kill Me Courage Cocktail

From Ariana Madix's Single AF Cocktails

Ingredients:

2 oz Brandy

3/4 oz Yellow Chartreuse Liqueur

3/4 oz fresh lime juice

1/2 oz canned pineapple juice

1/4 oz simple syrup

Crushed ice

Mint Bouquet to garnish

How-To

  1. Combine the brandy, Chartreuse, lemon juice, pineapple juice, and syrup in a Collins glass.
  2. Add crushed ice
  3. Swizzle using a bar spoon
  4. Top with more crushed ice so it reaches the top of the glass
  5. Garnish with the mint bouquet
Single AF Cocktails

Popcorn and Peanut Brittle

Ingredients:

Orville Redenbacher Butter Popcorn

See’s candies Peanut Brittle

and a microwave!

Instructions: 

1. Place the popcorn in the microwave or popcorn maker.

2. Press the popcorn button on the microwave, and immediately remove package from microwave and vigorously shake!

3. Open the bag and poor a nice full bowl, but not too much.

4. Break See’s Peanut Brittle into pieces and add to the bowl of popcorn.

For this recipe, You can only use See’s candies Peanut Brittle because nothing taste like See’s candies.

Popcorn for movie night! Enjoy.

Buy the Panasonic Microwave to try this recipe

Panasonic makes the best microwaves because they own the patent to inverter technology. An inverter allows a microwave to operate at 25/50/75/100% power, allowing for precise and continuous control of the microwave's power output. Non-inverter microwaves will always operate at 100% and just cut the timer short for High/Medium/Low.

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Cook the Perfect Filet Mignon

Protein: 22 grams

Steak is a meat I usually just cook without following a recipe. Seems pretty self explanatory, just season, grill it on both sides and you're good to go, right? SO wrong. After following this recipe, I will never go back to cooking steak the way I used to. Follow this recipe for the juiciest, most melt in your mouth, flavorful Filet Mignon you've ever had.

Pro tips:

  • Pull the Filet Mignon out of the fridge for 20 minutes prior to cooking. This will make it so the steaks cook more evenly.
  • Let the pan sit on the lit stove for like 4 minutes before adding the oil and then the steaks. That's how to prevent the oil from burning up, and having the pan hot enough to add that flavorful sear on the steak.

After trying this recipe you'll wonder: "HOW DID I EVER COOK STEAK BEFORE THIS?!" Yeah, its THAT good!

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Flavor Science: How We Taste

full article here

Products we're loving

Pour-Over Glass Coffee Maker with Wood Collar

As someone who lives in an apartment with very limited counter space, I needed a coffee maker that would be compact, aesthetic, and super functional (meaning it makes really good coffee). I love this glass pour over coffee maker because it checks all of my boxes.

The name of the original product is Chemex, but I got a more affordable, off-brand version from Amazon because it came with a reusable stainless steel filter.

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Recipes to try tonight

Check out a collection of some of our current favorite recipes. Try one of 'em out next time you're stumped on what to make for dinner. We can vouch for each of these!

Garlic Butter Lemon Baked Cod

Asian Chicken Lettuce Wraps

Korean Beef Bulgogi

Tumeric Latte

Recipes

Salted Skin Sea Bass Recipe

Make restaurant-quality pan-seared Chilean sea bass in under 20 minutes. It's crisp outside, tender, juicy, and flaky in the middle, and served with rich lemon butter sauce!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

20-24 oz Chilean sea bass 4 fillets (5-6 oz each), skin-on works best

1.5 Tbsp butter or ghee

1.5 Tbsp olive oil or avocado oil

1/2 tsp salt or to taste

1/4 tsp black pepper or to taste

Lemon Sauce:

2 oz butter 1/4 cup, unsalted

2 Tbsp lemon juice from 1/2 large lemon

1/2 tsp salt

  1/4 tsp black pepper

Instructions

  1. Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.
  2. Heat the butter and oil in a large skillet/frying pan (or well-seasoned cast iron skillet) over medium-high heat. Once hot, add the fillets skin-side-down and pan-sear for 3-4 minutes per side (depending on the thickness). Very thick fillets over an inch can take 5 minutes per side. If it sticks when you try to flip it, it's not ready. Leave it for a further 10-15 seconds and try again. To ensure the fillets are properly cooked, use a thermometer to check that the internal temperature is 140-145ºF/60-63ºC.
  3. Meanwhile, while the fish cooks (or beforehand), prepare the simple lemon sauce by melting the butter in a small saucepan over medium-low heat until lightly browned. Then mix in the lemon juice, salt, and pepper.
  4. When everything is ready, spoon the lemon butter sauce over the seared sea bass, and enjoy!

The Perfect Cast Iron Skillet Every Kitchen Needs

The handle is comfortable to use and remains cool to the touch. The pan fries perfectly and looks great. What more could one want from an iron skillet?

 

Stargazer Cast Iron Skillet

Rasta Pasta

Jamaican Jerk Seasoning

  1 lb Raw Divined Shrimp

1 Green Pepper

Parsley

1 Red Bell Pepper

Green onion

Thyme

1/2 cup Chicken Broth (or better than bouillon)

1/2 cup Coconut Milk

16oz Rigatoni Noodles

3 Garlic Cloves minced

2 Cups of Heavy Cream

Parmesan cheese

1. Season Shrimp with salt, pepper, jerk seasoning, and thyme. Set aside.
2. Add cooking oil to pan, and cook shrimp until done.
3. Remove shrimp and set to the side.
4. In a pot add oil and garlic and cook for 1 to 2 minutes.
5. Add in peppers, and green onion. Sauté for 5 minutes.
6. Add in heavy cream, coconut milk, and chicken broth. Let it simmer for 10 minutes.
7.  Season sauce with salt, pepper, jerk seasoning, paprika, and thyme. Mix together.
8. Add in Parmesan cheese, and allow sauce to cook.
9. Add in noodles. Let it cool for about 10 minutes.
10. Add in shrimp, and garnish with parsley and more Parmesan cheese.
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New York Strip with Red Wine Mushroom Sauce

Ingredients

2 New York strips

Olive Oil

2 cups red wine Cabernet, Malbec, Syrah, Shiraz, or Pinot Noir

1 cup beef broth 1/4 for slurry. To make thicker.

2 shallots - thinly sliced

16 oz. baby bella mushrooms - sliced in half

4 garlic cloves - minced

1 tsp. fresh thyme

½ tsp. Worcestershire sauce

2 tbsp. flour

4 oz. butter - salted

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Instructions

Sauce:
1. Add 2 oz. butter to a large sauté pan and brown 16. oz. mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes. Remove mushrooms into a bowl.
2. Add another 2 oz. butter to the pan with sliced shallots, minced garlic and thyme. Sauté everything together for another 3-4 minutes. Add 2 cups red wine, 1 cup beef broth and ½ tsp. Worcestershire sauce. Reduce on HIGH for 10 minutes.
3. Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken. Add back mushrooms.
Cook Steak:
1. Preheat oven to 500 degrees.
2. Pat dry steak and season with salt and pepper.
3. Base steak in olive oil.
4. Get a cast iron skillet add butter and olive oil. Once melted add in steak. Do not touch it. Let it cook for 2 minutes on each side.
5. Once done put steak in the oven for 3 to 5 minutes for medium steak until steak reach 140 degrees.
6. Transfer steak to a plate or cutting board tent with foil, and let steak rest for 5 minutes. Before cutting.
Pour sauce over steak and enjoy!

Cajun Red Snapper

Ingredients: 

2 red snapper fillets

1 tbsp olive oil

Salt and pepper to taste

1/2 cup diced tomatoes

1/2 cup diced bell peppers (red or green)

1/4 cup diced onions

2 cloves garlic, minced

1 cup heavy cream

1 tbsp Creole seasoning

1/2 cup chicken broth

parsley for garnish

Insructions

  1. Season the red snapper fillets with salt and pepper on both sides.
  2. Heat olive oil in a skillet over medium-high heat. Sear the red snapper fillets for about 3-4 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and set aside.
  3. Make the Sauce: In the same skillet, add a little more olive oil if needed. Sauté the diced onions, bell peppers, and garlic until they are softened and fragrant.
  4. Add the diced tomatoes and cook for another 2 minutes.
  5. Pour in the chicken broth, heavy cream, and Creole seasoning. Stir well and let the mixture simmer for about 5-7 minutes until it thickens.
  6. Combine and Serve: Return the cooked red snapper fillets to the skillet, spooning the creamy Creole sauce over the top. Let the fish warm through for a minute or two.
  7. Garnish with chopped parsley and serve hot.

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