Taylor Jackzen

SALMON SALAD TOPPED WITH CRISPY SALMON SKIN ✨ this one does NOT last long in our house! 😮‍💨 Get the recipe below and be sure to save this post for later!! ⬇️ Ingredients: 2 salmon filets 1/4 cup red onion, minced 1/4 cup celery, finely chopped 1/4 cup edamame 1/4 cup dill, chopped 1/3 cup mayonnaise 1/2 lemon 1 teaspoon garlic powder Salt and black pepper to taste Instructions: Season the salmon fillets with salt and black pepper to taste. Heat a skillet over medium heat and add a bit of oil. Cook the salmon fillets skin side down for about 4-5 minutes until the skin is crispy and the salmon is cooked through. Flip and cook for an additional 2-3 minutes until the salmon is cooked to your desired doneness. Remove from heat and carefully remove salmon skin from filets. Preheat the broiler in your oven. Place the salmon skin, skin side up, on a baking sheet lined with parchment paper. Broil the salmon skin for 2-3 minutes until it is crispy and golden brown. Watch closely to prevent burning. Remove from the oven and set aside to cool. Flake the cooked salmon fillets into bite-sized pieces and place them in a large mixing bowl. Add minced red onion, chopped celery, edamame, and chopped dill to the bowl. In a small bowl, whisk together the mayonnaise, juice from half a lemon, and garlic powder until well combined. Adjust the amount of lemon juice to taste. Pour the mayonnaise dressing over the salmon and vegetable mixture. Gently toss until everything is evenly coated with the dressing. Adjust seasoning with salt and pepper if needed. Break the crispy salmon skin into smaller pieces and place it on top of the salad for an extra crunch. Serve the salmon salad immediately and enjoy! #lunchideas #easylunch #easylunchideas #healthylunch #salmonrecipe #salmonsalad #summerrecipes #quickandeasymeals

HIGH-PROTEIN BREAKFAST LOADED HASH BROWNS 🥑 say hello to your new hyper-fixation breakfast! 😮‍💨 I could def eat this every morning, y’all. Recipe below! ⬇️ Ingredients: 3 hash browns 3 eggs, scrambled 1 avocado, smashed 1/2 cup cottage cheese Everything But The Bagel seasoning, optional Salt and black pepper to taste Instructions: If using frozen hash browns, follow package instructions to cook until golden brown and crispy. Set aside. In a separate pan, scramble the eggs over medium heat until fully cooked. Season with salt and black pepper to taste. Set aside. In a bowl, smash the avocado with a fork until smooth. Season with salt and black pepper to taste. Place the cooked hash browns on a serving plate and spread a layer of smashed avocado over each hash brown. Divide the scrambled eggs evenly among the hash browns, placing them on top of the avocado layer. Spoon cottage cheese over the scrambled eggs on each hash brown. Sprinkle Everything But The Bagel seasoning (if using) over the loaded hash browns for an extra burst of flavor. Serve immediately while hot and enjoy your loaded hash browns! #loadedhashbrowns #hashbrowns #viralrecipe #breakfastideas #breakfast #breakfastinspo #highproteinrecipes #highproteinbreakfast

Placed a huge Amazon kitchen order and figured y’all would wanna see what I got! 😍 Some items were practical purchases and some were just too cute to pass up. ✨ Comment “LINKS” and I’ll DM you the items. Be sure you’re following me to get the message! #amazonfinds #amazonkitchen #amazonkitchenfinds #kitchendecor #mothersday

CRAB RANGOON CRISPY RICE TOPPED WITH SWEET CHILI SAUCE 🦀 satisfying all my sushi cravings with crispy rice these days! 🤤 Get the recipe below and be sure to follow for more! ⬇️ Ingredients: For the Crispy Rice: 18oz InnovAsian Sticky White Rice For the Crab Rangoon: 8 ounces cream cheese, softened 8 ounces crab meat, thawed if frozen 2 medium scallions, minced 2 teaspoons soy sauce 1 teaspoon granulated sugar 1 teaspoon toasted sesame oil 1/2 teaspoon garlic powder 1/8 teaspoon ground white pepper For Assembly: 1/4 cup sweet chili sauce, for drizzle Instructions: Begin by cooking your rice according to the package. Lay 3/4” thick of sushi into a mold (I use shallow Tupperware) and press firmly ensuring it’s flat. Place in the freezer for at least two hours. Once your rice has set, remove it from the mold and cut into bite sized squares. In a skillet, heat vegetable oil over medium-high heat. Add the cooked sushi rice, spreading it evenly in the pan. Cook for 3-4 minutes or until the bottom is golden brown and crispy. Flip the rice and cook the other side until crispy. Place cooked crispy rice on a paper towel lined plate until ready to assemble. In a large mixing bowl, add softened cream cheese, scallions, soy sauce, sugar, sesame oil, garlic powder and white pepper. Mix until well incorporated. Gently fold crab meat into the cream cheese mixture. Place a spoonful of the crab rangoon mixture on top of the crispy rice, repeating for all pieces. Drizzle sweet chili sauce over the crab rangoon and enjoy immediately. #crispyrice #crabrangoon #sushiathome #pregnancycravings #sushilover #cookingathome #easyrecipesathome #asmrcrunchy

CALABRIAN CHILI SALAD & BURRATA ON TOASTED GARLIC BREAD 🤤 in case you were looking for your next hyper-fixation meal, you just found it! 🍅 Get the recipe below and follow @taylorjackzen for more easy recipes.✨ Ingredients: For the Calabrian Vinaigrette: 1 teaspoon Calabrian chili peppers in oil 2 cloves garlic, minced 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon honey or agave nectar 1/2 teaspoon dried oregano Salt and black pepper to taste For the Salad: Cherry tomatoes, sliced in half 1/2 small red onion, thinly shaved For the Garlic Bread: 1 sourdough loaf, cut in half 4 tablespoons unsalted butter, softened 2 teaspoons dried oregano 2 teaspoons garlic powder 1 teaspoon salt For Assembling: 8oz. package of burrata Instructions: Preheat your oven to 375°F (190°C). Place the Calabrian chili peppers, minced garlic, olive oil, red wine vinegar, honey or agave nectar, and dried oregano in a small bowl and mix well to combine. Taste the vinaigrette and adjust the seasoning with salt and black pepper as needed. You can also adjust the sweetness or heat level by adding more agave or Calabrian chili peppers. In a medium-sized bowl, combine sliced tomatoes and onion then pour the vinaigrette over to allow them to marinate. In another bowl, mix together the softened unsalted butter, dried oregano, garlic powder, and salt until well combined. Spread the garlic butter mixture evenly over the cut sides of the sourdough loaf. Place the buttered sourdough halves on a baking sheet, cut side up. Bake in the preheated oven for about 10-12 minutes, or until the bread is toasted and golden brown. Once the garlic bread is toasted, remove it from the oven and let it cool slightly. While the garlic bread is cooling, prepare the burrata by gently tearing it into smaller pieces. To assemble, spread the torn burrata pieces onto the toasted garlic bread halves. Spoon the prepared Calabrian chili salad evenly over the burrata. Slice the garlic bread into serving portions and serve immediately. #flatbread #summerrecipes #summerrecipe #garlicbread #burrata #summersalad #appetizerideas

BRISKET LEFTOVERS ROUND UP ✨ 3 recipes to try when you have brisket leftovers + my easy crockpot brisket! Comment “BRISKET” and I’ll DM you a link to access all recipes. 😋 1. Easy Crockpot Brisket 2. Leftover Brisket & Brie Mac n Cheese 3. Brisket & Blue Cheese Quesadilla 4. Leftover Brisket Stroganoff #leftoverrecipes #mealplanning #slowcookerrecipes #easycookingathome #dinnerideas #brisket #crockpotrecipes

BRISKET LEFTOVERS MINI SERIES DAY 4/4: Leftover Brisket Stroganoff 🍝 this stroganoff packs a punch and is such a perfect way to use up that leftover brisket! ✨ Get the recipe below and be sure to check out the other dishes on my page that I featured in the series. ⬇️ Ingredients: 1 lb leftover brisket, diced 1 onion, thinly sliced 2 cloves garlic, minced 8 oz (225g) mushrooms, sliced 1 tablespoon butter 1 tablespoon olive oil 2 tablespoons all-purpose flour 1 cup beef broth 1 cup sour cream 1 tablespoon Dijon mustard Salt and pepper to taste 1 tablespoon Worcestershire sauce 1/4 cup chopped fresh parsley 8 oz (225g) egg noodles, cooked according to package instructions Instructions: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes until the mushrooms are golden brown. Sprinkle the flour over the mushrooms and onions, and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes. Stir in the sour cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Add the diced leftover brisket to the skillet and simmer for another 2-3 minutes to heat through. Taste and adjust seasoning if necessary. Stir in the chopped parsley. Serve the leftover brisket stroganoff over cooked egg noodles. Garnish with additional parsley if desired, and enjoy! #stroganoff #brisket #leftoverideas #leftovers #easyrecipe #cookingathome #eattolive #dinnerideas

BRISKET LEFTOVERS MINI SERIES DAY 3/4: Brisket & Blue Cheese Quesadilla 😋 use up your leftover brisket in one of my favorite quesadilla ever. Recipe below! ⬇️ Ingredients: The Quesadilla: 2 cups leftover brisket, diced Caramelized onions 8oz Blue Cheese 8oz shredded Mexican cheese 1 pack of flour tortillas 2 tablespoons olive oil Caramelized onions The Caramelized Onions: 1 yellow onion, thinly sliced 2 tablespoons butter Drizzle of olive oil Salt and pepper to taste Pinch of sugar 1 tablespoon balsamic vinegar The Spicy Mayo: 1/2 cup mayo 1/2 cup Sour Cream 1-2 teaspoons lime juice 2 teaspoons Adobo Seasoning Hot Sauce to Taste (I use about 2 tablespoons of Cholula) Ingredients will be pinned in the comments or can be found on taylorjackzen.com. 🫶🏼 #quesadillas #quesadilla #brisket #leftoverrecipes #leftovers #easyrecipe #dinnerideas #recipevideo

BRISKET LEFTOVERS MINI SERIES DAY 2/4: Brisket & Brie Mac n Cheese 🧀 not only is this mac filled with delicious brisket but it’s also filled with creamy brie cheese. 🤤 What more could you ask for? Get the recipe below and follow along for the rest of the series! Ingredients: 8 oz (225g) pasta shells or your favorite pasta shape 2 cups leftover brisket, shredded or diced 8 oz (225g) brie cheese, rind removed and cubed 2 cups shredded cheddar cheese 2 cups milk 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste Optional topping: Bread crumbs or crushed crackers for crunchiness Diced chives or parsley, optional, for garnish Instructions: Preheat your oven to 375°F (190°C). Grease a baking dish or casserole dish and set aside. Cook the pasta shells according to the package instructions until al dente. Drain and set aside. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and lightly golden brown. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Cook for 3-4 minutes, or until the sauce has thickened slightly. Reduce the heat to low. Add the shredded cheddar cheese to the sauce, stirring until melted and smooth. Stir in the cubed brie cheese until melted and creamy. Season the cheese sauce with garlic powder, onion powder, salt, and pepper to taste. Add the cooked pasta shells and shredded brisket to the cheese sauce, stirring until well combined. Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle bread crumbs or crushed crackers over the top of the mac and cheese for an extra crunch. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly. Once baked, remove the mac and cheese from the oven and let it cool for a few minutes. Optionally, garnish the mac n cheese with chives or parsley and serve hot. #brisket #crockpotrecipes #slowcookermeals #slowcookerrecipes #macncheese #homemadefood #leftoverrecipes #recipevideo

BRISKET LEFTOVERS MINI SERIES DAY 1/4: Easy Crockpot Brisket ✨ over the next few days I’ll be sharing delicious recipes that incorporate brisket leftovers…but first, we’ve gotta cook the brisket! Get the recipe for my easy crockpot brisket below and be sure to follow along for the series. 😋 Ingredients: 3-4 lbs beef brisket 1/2 cup yellow mustard 1 onion, thinly sliced 4 cloves garlic, minced 1 cup beef broth 1/2 cup barbecue sauce 1/4 cup Worcestershire sauce 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon liquid smoke 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne pepper (optional, for heat) Salt and pepper to taste Instructions: Trim excess fat from the brisket, leaving a thin layer for flavor and moisture. Season the brisket generously with salt and pepper. Drizzle one side of the brisket with half of the yellow mustard. Using your hands, rub the mustard into the brisket evenly. Flip the brisket over and do the same on the other side with remaining mustard. In a bowl, mix together the beef broth, barbecue sauce, Worcestershire sauce, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Place the sliced onions and minced garlic in the bottom of the crockpot. Lay the seasoned brisket on top of the onions and garlic. Pour the sauce mixture over the brisket, ensuring it’s evenly coated. Cover the crockpot with the lid and cook on low heat for 7-8 hours, or until the brisket is tender and easily shreds with a fork. Once the brisket is cooked, remove it from the crockpot and let it rest for a few minutes before slicing against the grain. Serve the sliced brisket with the onions and sauce from the crockpot. #brisket #slowcooker #slowcookerrecipes #slowcooked #crockpotrecipes #crockpotmeals #beefbrisket #dinnerideas #easyrecipesathome