Cynical Mids

This Coffee Rub Short Rib Burger is a tasty take on a regular burger. The coffee rub makes the juicy short rib beef patty taste rich and smoky, making it a delicious and unique burger.

Ingredients: 1 lb ground short rib beef. 1 tablespoon finely ground coffee. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and black pepper to taste. 4 burger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced red onions. Mayonnaise. Ketchup.

Instructions: Grind the coffee into small pieces and add it to a bowl along with the smoked paprika, garlic powder, onion powder, salt, and black pepper. Combine well. Split the mixture in half and shape each half into a burger patty. Set your grill or pan on medium-high heat to get it ready. Put the burger patties on the grill or in a skillet. For medium-rare, cook for about 4 to 5 minutes per side. You can change the cooking time to suit your taste. To melt the cheese, add a slice to each patty in the last minute of cooking and cover. You can grill or toast the burger buns until they are just barely browned. Spread mayonnaise and ketchup on the toasted buns to make the burgers. On the bottom bun, put some red onion slices, lettuce leaves, and a slice of tomato. Place the short rib patty that has been rubbed with coffee and topped with melted cheddar cheese. Put the other half of the bun on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

These savory breakfast cookies are perfect for a keto-friendly and paleo diet. Packed with almond and coconut flour, they are low in carbs and high in flavor. Loaded with bacon, veggies, and Parmesan cheese, they make a satisfying breakfast or snack option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup flaxseed meal. 1/4 cup grated Parmesan cheese. 2 tsp baking powder. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp sea salt. 1/4 tsp black pepper. 1/4 cup diced cooked bacon. 1/4 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh spinach. 2 large eggs. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, coconut flour, flaxseed meal, grated Parmesan cheese, baking powder, garlic powder, onion powder, sea salt, and black pepper. Stir in the diced bacon, green bell pepper, red onion, and chopped spinach. In a separate bowl, whisk together the eggs, melted coconut oil, and unsweetened almond milk. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Use a cookie scoop or your hands to form dough into cookies on the prepared baking sheet. Flatten each cookie slightly with a fork to shape them. Bake in the preheated oven for 15-18 minutes, or until the cookies are golden brown and firm to the touch. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these keto-friendly savory breakfast cookies as a delicious and nutritious morning treat!

Prep Time: 15 minutes

Cook Time: 18 minutes

Tender and flavorful oxtails cooked to perfection in the Instant Pot, with a savory broth and hearty vegetables.

Ingredients: 3 lbs oxtails. 1 tbsp vegetable oil. 1 onion, chopped. 3 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 2 tbsp tomato paste. 1 tbsp brown sugar. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp salt. 1/2 tsp black pepper. 1/4 tsp cayenne pepper. 2 bay leaves. 1 cup carrots, sliced. 1 cup potatoes, diced.

Instructions: Add salt and black pepper to the oxtails. To use the Instant Pot, turn it on and choose "Saute." Put in the onion, garlic, and vegetable oil. Cook the onions until they become clear. Put in the oxtails and brown them all over. Put brown sugar, thyme, rosemary, salt, black pepper, and cayenne pepper in a bowl. Add the beef broth and mix them together. Put the oxtails in the Instant Pot and pour the broth mixture over them. Put in bay leaves. Turn the Instant Pot on "Manual" and close the lid. Then set the timer for 35 minutes at high pressure. Let the pressure naturally drop for 10 minutes after the cooking is done, then quickly drop any remaining pressure. Put the potatoes and carrots in the Instant Pot after opening the lid. Put the lid back on and set the machine to "Manual" for another 10 minutes at high pressure. When the food is done, quickly let the pressure out and open the lid. Having the oxtails with vegetables is a great idea.

Prep Time: 15 minutes

Cook Time: 45 minutes

For breakfast or brunch, these Chocolate Milk Marshmallow Pancakes are a delightful treat. Each bite is enriched with a rich flavor from the chocolate milk and a sweet, gooey surprise from the mini marshmallows. Add chocolate chips and maple syrup on top for a decadent treat that will sate your sweet tooth.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate milk. 1 egg. 2 tablespoons melted butter. 1/2 cup mini marshmallows. Chocolate chips for topping. Maple syrup for serving.

Instructions: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg and then add the chocolate milk and melted butter. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. Heat a non-stick griddle or frying pan over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the griddle for each pancake. Sprinkle a few mini marshmallows on top of each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes or until they are cooked through and have a nice golden-brown color. Remove the pancakes from the griddle and top with chocolate chips while they are still warm. Serve the chocolate milk marshmallow pancakes with maple syrup drizzled over the top. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes