Internet Shaquille
13 recipes converted from their YouTube cooking videos.
How I Stopped Cooking Breakfast Every Day
A warm, semi‑sweet breakfast or snack that combines creamy cheesecake swirls with hearty baked oatmeal and wild blueberries. This easy, make‑ahead recipe is perfect for busy mornings and can be customized with different milks, fruits, or flavorings.
Cooked Salmon Poke Bowl
A weeknight-friendly poke-inspired bowl using gently steamed salmon cooked directly in seasoned sushi rice. Served with avocado, mango, cucumber, edamame, furikake, and a savory shoyu‑ginger dressing.
There's a Secret Ingredient In My Enchiladas
A quick, smoky pumpkin‑based enchilada sauce that uses pantry staples like canned pumpkin, dried guajillo and chipotle peppers. The sauce is blended smooth, then used to roll cheese‑filled corn tortillas, baked, and finished with fresh cilantro and avocado. Makes enough for about three dozen enchiladas and stores well for a week.
Water Is the Most Important Ingredient
A quick, 15‑minute tomato sauce that demonstrates the power of water in cooking. Fry garlic in oil, add juicy tomatoes, and learn how to adjust moisture for perfect flavor and texture.
Zen and the Art of Bean Cookery
A patient, low‑and‑slow bean cook that lets you soak overnight, then gently simmer with olive oil, onion, garlic and a splash of acid until the beans are creamy, tender, and full of subtle flavor. Served with toasted bread and fresh herbs, this dish is a meditation on texture and flavor.
What Does "Medium Heat" Even Mean??
A comprehensive guide that demystifies the various stove heat settings—warm, low, medium‑low, medium, medium‑high, high, and ultra‑high—so home cooks can translate vague recipe instructions into reliable visual and tactile cues.
Why I Don't Talk About Restaurants Online
A quick, no‑knead breakfast using Wildgrain's frozen sourdough loaf and chocolate croissants. No thawing or proofing needed—just preheat the oven, bake, and enjoy bakery‑fresh bread and pastries in under 30 minutes.
You're Probably Sleeping on Pesto
A bright, herbaceous dish featuring homemade basil pesto tossed with char‑grilled broccolini, creamy ricotta, toasted almonds, lemon zest and a sprinkle of Parmesan. Perfect as a main‑course vegetable plate or a hearty side.
You Can't Master Brisket By Watching a Video
A step‑by‑step guide to smoking a perfect Texas‑style beef brisket on a pellet smoker. Includes buying tips, trimming, a simple pepper‑salt rub, low‑and‑slow smoking, butcher‑paper wrapping, and how to judge doneness by tenderness.
What Makes My Wife So Bad at Cooking?
A creamy, comforting pasta dish featuring sweet edamame, bright broccoli, and a rich butter‑cream sauce seasoned with garlic and concentrated vegetable broth. The recipe balances salty, savory, and fresh flavors, and can be easily adapted for vegans by swapping butter and cream for plant‑based alternatives.
Crockpot Chicken Tinga - An Essential Mexican Recipe
A hands‑off, slow‑cooker version of classic Mexican chicken tinga. Tender, shredded chicken thighs simmered with fire‑roasted tomatoes, chipotle peppers, and Mexican spices create a flavorful sauce perfect for tacos, burritos, quesadillas, and more. The recipe yields enough for a week of meals and freezes beautifully.
2-Minute Polenta & Poached Eggs
A make‑ahead breakfast that combines creamy polenta with perfectly pasteurized poached eggs. Cook a big batch of polenta, portion it into five containers, and poach ten eggs using an immersion circulator. Each morning you simply reheat a bowl of polenta, add two eggs, season, and you have a nutritious, portable breakfast ready in under a minute.
Confusing Groceries: Polenta
A simple, authentic Italian polenta made with coarsely ground yellow cornmeal. This creamy side dish is perfect for serving with braised meats, stews, or as a comforting vegetarian main. The recipe follows the traditional method of cooking cornmeal in water, avoiding pre‑cooked log products and ensuring a perfect al dente texture.