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High Protein Recipes, Miami, FL (2026)

09/06/2026

🥩 Garlic Herb Butter Steak

Ingredients

2 ribeye or sirloin steaks (about 250–300 g each)

1 tbsp olive oil

1 tsp salt

1 tsp black pepper

4 tbsp unsalted butter

4 cloves garlic, smashed

1–2 sprigs fresh rosemary

2–3 sprigs fresh thyme

1 tbsp chopped fresh parsley

½ tsp chili flakes (optional)

Instructions

1. Bring steaks to room temperature: Take the steaks out of the fridge about 20–30 minutes before cooking. Pat them completely dry.

2. Season: Rub both sides with olive oil, salt, and plenty of black pepper.

3. Sear: Heat a heavy skillet over high heat until very hot. Add the steaks and sear for about 2–3 minutes per side for medium-rare, adjusting for thickness.

4. Add the butter: Reduce the heat to medium. Add butter, smashed garlic, rosemary, and thyme.

5. Baste: Tilt the pan slightly and repeatedly spoon the foaming garlic-herb butter over the steaks for 1–2 minutes.

6. Check doneness: For medium-rare, aim for about 54–57°C (130–135°F) after resting.

7. Rest: Transfer the steaks to a plate and rest for 5–10 minutes. Spoon some of the garlic-herb butter over the top.

8. Finish: Sprinkle with fresh parsley and a little flaky salt if desired.

🧈 Quick Garlic Herb Butter

Mix 3 tbsp softened butter + 1 minced garlic clove + 1 tbsp parsley + a little thyme + pinch of salt. Chill until firm, then place a generous piece on each hot steak.

Best served with: crispy roasted potatoes, grilled asparagus, or a fresh Mediterranean salad.

09/05/2026

🥩 Creamy Garlic Butter Beef Roast with Golden Baby Potatoes

A tender, juicy beef roast covered in a creamy garlic-butter sauce and surrounded by crispy golden baby potatoes.

🛒 Ingredients

For the beef:

1.5–2 kg beef roast (chuck, sirloin, or rib roast)

2 tbsp olive oil

1½ tsp salt

1 tsp black pepper

1 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

4–5 cloves garlic, minced

For the creamy garlic butter sauce:

3 tbsp butter

4 cloves garlic, minced

½ cup heavy cream

½ cup beef broth

½ cup grated Parmesan

1 tsp Italian seasoning

1 tbsp chopped fresh parsley

Salt & black pepper to taste

Potatoes:

700 g baby potatoes

1½ tbsp olive oil

1 tbsp melted butter

½ tsp garlic powder

½ tsp paprika

Salt & pepper

👩‍🍳 Method

1. Prepare the beef: Pat the roast dry. Rub with olive oil, salt, pepper, paprika, thyme, rosemary, and minced garlic.

2. Sear: Heat a large oven-safe pan over medium-high heat. Sear the beef for 3–4 minutes per side until nicely browned.

3. Prepare potatoes: Toss baby potatoes with olive oil, melted butter, garlic powder, paprika, salt, and pepper. Arrange them around the beef.

4. Roast: Place in a preheated oven at 180°C (350°F). Roast until the beef reaches your preferred internal temperature. For a juicy medium roast, aim for about 60–65°C (140–150°F) before resting. Cooking time will vary depending on the cut and size.

5. Make the sauce: Melt butter in a saucepan. Add garlic and cook for about 30 seconds. Add beef broth and cream. Simmer gently for 2–3 minutes.

6. Stir in Parmesan and Italian seasoning. Cook until the sauce becomes thick, smooth, and creamy. Season with salt and pepper.

7. Finish: Remove the beef and let it rest for 15–20 minutes. Spoon the creamy garlic butter sauce generously over the top.

8. Garnish with fresh chopped parsley and serve with the golden baby potatoes.

🔥 Tip for the best result

For that beautiful browned crust like in the picture, sear the beef very well before roasting, and don't skip the resting time. Slice the roast against the grain for maximum tenderness.

09/05/2026

Cajun Shrimp & Sausage Stuffed Cabbage
🛒 Ingredients
1 large green cabbage
450 g shrimp, peeled and deveined
225 g smoked sausage, sliced
1 small onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1–2 tbsp olive oil or butter
1½ tbsp Cajun seasoning
½ tsp smoked paprika
¼ tsp black pepper
½ tsp salt, or to taste
½ cup chicken broth
½ cup shredded cheese (optional)
1 tbsp fresh parsley, chopped
1–2 tbsp hot sauce (optional)
Lemon wedges, for serving
👨‍🍳 Instructions
Prepare the cabbage: Remove the outer leaves and cut the cabbage into thick wedges. Carefully hollow out the center of each wedge, creating a “bowl” while keeping the outer leaves intact.
Cook the sausage: Heat oil/butter in a large skillet over medium-high heat. Add sliced sausage and cook for 3–4 minutes until browned.
Add vegetables: Add onion and bell pepper. Cook for 3–4 minutes, then add garlic and cook for another 30 seconds.
Cook the shrimp: Add shrimp, Cajun seasoning, smoked paprika and black pepper. Cook for 2–3 minutes per side, just until the shrimp turn pink.
Cook the cabbage: Place the cabbage bowls in a baking dish. Pour chicken broth into the bottom of the dish. Brush the cabbage with a little oil and sprinkle with Cajun seasoning.
Stuff: Fill each cabbage bowl generously with the Cajun shrimp and sausage mixture. Add a little shredded cheese on top if desired.
Bake: Cover loosely with foil and bake at 200°C / 400°F for 25–30 minutes. Remove the foil during the final 5–10 minutes for browning.
Finish: Garnish with parsley and a drizzle of hot sauce. Serve with lemon wedges.
🔥 Tip
For the closest look and flavor to the photo, char the cabbage edges under the broiler/grill for 2–3 minutes at the end. It gives the cabbage that delicious browned, caramelized finish.

09/04/2026

🧀 Crispy Cheesy Herb-Crusted Chicken

Golden crispy chicken topped with melted mozzarella, herbs, and a savory tomato layer—just like the dish in your picture.

🛒 Ingredients

For the chicken:

4 boneless, skinless chicken breasts

1 cup panko breadcrumbs

½ cup grated Parmesan

1 tsp Italian seasoning

½ tsp garlic powder

½ tsp paprika

Salt & black pepper

2 eggs

2 tbsp milk

2 tbsp olive oil

For topping:

1 cup marinara/tomato sauce

1½–2 cups shredded mozzarella

½ tsp dried Italian herbs

Fresh or dried parsley, optional

👩‍🍳 Instructions

1. Prepare chicken: Pound the chicken breasts to an even thickness. Season both sides with salt, pepper, garlic powder, and paprika.

2. Make coating: Mix panko, Parmesan, and Italian seasoning in a bowl.

3. Coat: Whisk eggs with milk. Dip each chicken breast into the egg mixture, then press firmly into the breadcrumb mixture.

4. Crisp the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 3–4 minutes per side, until golden.
Alternatively, bake at 425°F/220°C for about 18–22 minutes.

5. Add sauce & cheese: Place the crispy chicken in a baking dish. Spoon a little marinara sauce over each piece and generously cover with mozzarella.

6. Bake: Bake at 400°F/200°C for 10–12 minutes, until the cheese is completely melted and bubbling and the chicken reaches 165°F/74°C internally.

7. Finish: Sprinkle with dried herbs and parsley. Let rest for 5 minutes before serving.

🍽️ Serve with

Roasted vegetables, a fresh green salad, zucchini noodles, or crispy potatoes.

Tip: For the extra-crispy texture shown in the picture, use panko + Parmesan and don't overcrowd the pan.

09/03/2026

🍖 Slow-Braised Glazed Beef Roast

A tender, juicy beef roast braised slowly with onions, carrots, garlic, and a rich savory sauce—similar to the dish shown.

🛒 Ingredients

1.5–2 kg beef chuck roast

2 tbsp olive oil

1 large onion, diced

2 carrots, chopped

4 cloves garlic, minced

2 tbsp tomato paste

2 cups beef broth

1 cup red wine (or extra beef broth)

2 tbsp Worcestershire sauce

2 tbsp balsamic vinegar

1 tbsp brown sugar or honey

1 tsp smoked paprika

1 tsp dried thyme

1 tsp dried rosemary

1 tsp salt

½ tsp black pepper

2 tbsp butter

👨‍🍳 Instructions

1. Season the beef: Pat the roast dry and generously season with salt, pepper, smoked paprika, thyme, and rosemary.

2. Sear: Heat olive oil in a heavy Dutch oven over high heat. Sear the beef for 3–4 minutes per side until deeply browned. Remove and set aside.

3. Build the sauce: Add onions and carrots to the same pot. Cook for 5–6 minutes until browned. Add garlic and tomato paste and cook for 1 minute.

4. Deglaze: Pour in the red wine and scrape all the browned bits from the bottom. Simmer for 2–3 minutes.

5. Braise: Add beef broth, Worcestershire sauce, balsamic vinegar, and brown sugar. Return the roast to the pot. The liquid should come about ⅓–½ way up the beef.

6. Slow cook: Cover tightly and bake at 160°C / 325°F for about 3–4 hours, turning the roast once halfway through. It's ready when the beef is extremely tender and easily pulls apart with a fork.

7. Make it glossy: Remove the roast and let it rest for 15 minutes. Simmer the liquid uncovered for 5–10 minutes until thick and glossy. Stir in butter.

8. Finish: Brush/spoon the thick sauce generously over the roast and serve with the caramelized vegetables and extra sauce.

🔥 For that dark, caramelized crust

After braising, place the roast under a very hot broiler/grill for 2–4 minutes, brushing it with the reduced sauce. Watch it closely so the glaze doesn't burn.

Best served with: creamy mashed potatoes, roasted potatoes, green beans, or crusty bread.

09/02/2026

🦐 Cajun Shrimp Stuffed Cabbage

Ingredients

For the cabbage

1 large green cabbage

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

½ tsp Cajun seasoning

For the filling

450 g (1 lb) large shrimp, peeled and deveined

225 g (8 oz) smoked sausage, sliced

1 bell pepper, diced

½ onion, diced

2 cloves garlic, minced

1 cup cooked rice

1 cup diced tomatoes

1½ tbsp Cajun seasoning

½ tsp smoked paprika

½ tsp dried thyme

1 tbsp butter or olive oil

Salt & black pepper, to taste

2 tbsp chopped fresh parsley

Instructions

1. Prepare the cabbage: Preheat oven to 190°C (375°F). Cut the bottom/core area slightly so the cabbage can sit flat. Carefully remove some of the inner leaves to create a bowl, leaving about 3–4 layers of cabbage around the outside.

2. Season: Brush the cabbage with olive oil and season with salt, pepper, and Cajun seasoning.

3. Cook the filling: Heat butter/oil in a skillet. Sauté onion and bell pepper for 3–4 minutes. Add garlic and sausage and cook for another 2–3 minutes.

4. Add the shrimp, Cajun seasoning, paprika, and thyme. Cook for about 2–3 minutes, just until the shrimp begin turning pink.

5. Stir in the diced tomatoes and cooked rice. Cook for another 2 minutes. Remove from heat and mix in parsley.

6. Stuff the cabbage: Place the cabbage bowls in a baking dish and generously fill each one with the shrimp mixture.

7. Pour about ½ cup water or chicken broth into the bottom of the baking dish. Cover loosely with foil.

8. Bake for 30–35 minutes. Remove the foil and bake another 10–15 minutes until the cabbage is tender and the top is nicely browned.

9. Garnish with fresh parsley and serve hot. 🌿🦐

Tip: For the rich, juicy look in the picture, spoon some of the seasoned cooking juices from the baking dish over the cabbage before serving.

09/02/2026

🍖 Slow-Cooked BBQ Beef Roast

Ingredients

1.5–2 kg beef chuck roast

2 tbsp olive oil

1½ tsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp chili powder

1 cup BBQ sauce

½ cup beef broth

2 tbsp Worcestershire sauce

2 tbsp brown sugar

1 tbsp apple cider vinegar

4 cloves garlic, minced

1 large onion, sliced

Instructions

1. Season the beef: Pat the roast dry and rub it with olive oil, salt, pepper, paprika, garlic powder, onion powder, and chili powder.

2. Sear: Heat a pan over high heat and sear the beef for 2–3 minutes per side until deeply browned.

3. Make the BBQ sauce: Mix BBQ sauce, beef broth, Worcestershire sauce, brown sugar, vinegar, and minced garlic.

4. Slow cook: Place sliced onions in a slow cooker and put the beef on top. Pour the BBQ mixture over it.

5. Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is extremely tender and pulls apart easily.

6. Glaze: Remove the roast and brush generously with the cooking juices/BBQ sauce.

7. For that dark, sticky, caramelized crust like the picture, place it under a hot broiler/grill for 3–5 minutes, watching closely.

8. Rest for 10–15 minutes, then shred or slice and spoon the rich BBQ juices over the top.

🔥 Tip: For an extra glossy finish, brush with a little BBQ sauce mixed with 1 tbsp honey during the final broiling step.

09/01/2026

🥪 Double Cheeseburger Grilled Cheese

Ingredients

For the burgers:

500 g (1 lb) ground beef

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp onion powder

6 slices cheddar or American cheese

1 tbsp oil

For the sandwich:

8 slices thick white/brioche bread

3 tbsp butter, softened

1 tbsp mayonnaise (optional)

Pickles or onions, optional

Ketchup or burger sauce, for serving

👨‍🍳 Instructions

1. Mix the ground beef with salt, pepper, garlic powder and onion powder.

2. Divide into 6 thin patties. Thin patties work best for this sandwich.

3. Heat a skillet over medium-high heat and cook the patties for about 2–3 minutes per side.

4. Place a slice of cheese on each patty and let it melt.

5. Butter one side of each bread slice.

6. Place a cooked cheeseburger patty on the unbuttered side of bread. Add another patty and extra cheese if you want it like the picture.

7. Top with another slice of bread, buttered side facing outward.

8. Cook in a skillet over medium-low heat for about 2–3 minutes per side, pressing gently, until the bread is deeply golden and the cheese is completely melted.

9. Slice and serve hot with burger sauce or ketchup.

🍔 Quick Burger Sauce

Mix:

3 tbsp mayonnaise

1 tbsp ketchup

1 tsp yellow mustard

1 tbsp finely chopped pickles

Pinch of garlic powder

Tip: Keep the heat medium-low when grilling so the bread gets crispy without burning before the cheese melts.

09/01/2026

🍍 Honey-Glazed Pineapple Baked Roast

This looks like a honey-glazed pineapple roast—a tender beef/pork-style roast baked with pineapple rings, honey, garlic, and herbs.

🥩 Ingredients

1.5–2 kg beef or pork roast

1 can pineapple rings, with juice reserved

4 tbsp honey

3 tbsp brown sugar

2 tbsp soy sauce

2 tbsp melted butter

4 cloves garlic, minced

1 tbsp Dijon mustard

1 tsp smoked paprika

1 tsp dried thyme

½ tsp black pepper

½ tsp salt

Fresh parsley or thyme, for garnish

👨‍🍳 Instructions

1. Prepare the glaze: Mix honey, brown sugar, soy sauce, melted butter, garlic, Dijon mustard, paprika, thyme, pepper, and about ½ cup pineapple juice.

2. Prepare the roast: Pat the roast dry and season lightly with salt and pepper. Place it in a roasting pan.

3. Add pineapple: Arrange pineapple rings around and over the roast. Pour some of the glaze over the meat and pineapple.

4. Bake: Cover loosely with foil and bake at 180°C / 350°F until nearly cooked through.

For pork, cook to an internal temperature of 63°C / 145°F, then rest at least 3 minutes.

For beef, use your preferred doneness and a meat thermometer.

5. Glaze & caramelize: Remove the foil, brush generously with the remaining glaze, and bake another 15–25 minutes, basting once or twice, until deeply caramelized.

6. Rest: Let the roast rest for 10–15 minutes before slicing.

7. Finish: Spoon the caramelized pineapple juices over the sliced roast and garnish with fresh parsley or thyme.

🔥 Tip: For that glossy, sticky finish like in the picture, brush on a final layer of honey during the last 5 minutes and increase the oven to 220°C / 425°F briefly—watch closely so the honey doesn't burn.

08/31/2026

🥩 Juicy Tomahawk Steak with Roasted Potatoes

🛒 Ingredients

For the Tomahawk Steak

1 large tomahawk ribeye steak (about 1–1.5 kg)

2 tbsp olive oil

1½ tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

4–5 garlic cloves, crushed

2 sprigs rosemary

2 sprigs thyme

2 tbsp butter

For the Roasted Potatoes

700 g baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

Salt & black pepper

1 tsp dried Italian herbs

Fresh rosemary

👨‍🍳 Method

1. Prepare the steak

1. Take the steak out of the fridge 45–60 minutes before cooking.

2. Pat it completely dry.

3. Rub with olive oil, salt, pepper, garlic powder and smoked paprika.

2. Roast the potatoes

1. Heat oven to 220°C (425°F).

2. Toss potatoes with olive oil, garlic powder, paprika, herbs, salt and pepper.

3. Roast for 35–45 minutes, turning halfway, until golden and crispy.

3. Sear the tomahawk

1. Heat a heavy cast-iron pan until very hot.

2. Sear the steak for 2–3 minutes per side, including the edges.

3. Add butter, crushed garlic, rosemary and thyme.

4. Baste the steak with the melted herb butter for 1–2 minutes.

4. Finish in the oven

Transfer the steak to a 200°C (400°F) oven.

Cook until the internal temperature reaches:

52–54°C → medium-rare

57–60°C → medium

63°C+ → medium-well

For the juicy appearance in the picture, medium-rare to medium is ideal.

5. Rest Remove the steak and let it rest for 10–15 minutes before slicing. Spoon the garlic-herb butter over it.

🍽️ Serving

Slice the tomahawk against the grain and serve alongside the crispy roasted potatoes. A drizzle of garlic-herb butter or peppercorn sauce makes it even better.

High Protein Recipes

09/06/2026

09/05/2026

09/05/2026

09/04/2026

09/03/2026

09/02/2026

09/02/2026

09/01/2026

09/01/2026

08/31/2026

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