Author: admin

Ingredients:

2 filet mignon steaks (6-8 oz each)

12 large shrimp, peeled and deveined

Salt and freshly ground black pepper

2 tbsp olive oil

2 tbsp fresh parsley, chopped

For the Creamy Peppercorn Sauce:

2 tbsp butter

2 shallots, finely chopped

1/4 cup brandy or cognac

1 cup heavy cream

2 tbsp crushed black peppercorns

Salt, to taste

Instructions:

Prepare the Steaks:
Season filet mignon steaks generously with salt and pepper.
Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat.
Grill steaks for about 4-5 minutes per side for medium-rare (internal temp ~130°F/54°C).
Remove from heat and let rest.

Grill the Shrimp:
Toss shrimp with remaining olive oil, salt, pepper, and parsley.
Grill shrimp for 2-3 minutes per side until lightly charred and opaque. Set aside.

Make the Peppercorn Sauce:
In the same pan, melt butter over medium heat.
Add shallots and sauté until softened, about 2 minutes.
Carefully add brandy and cook until reduced by half.
Stir in heavy cream and crushed peppercorns.
Simmer gently until sauce thickens, about 5 minutes. Season with salt.

Plate the Dish:
Place the filet mignon on a white plate.
Top with grilled shrimp.
Generously spoon creamy peppercorn sauce over the steak and shrimp, allowing it to drip onto the plate.

Serve immediately for a rich, elegant surf-and-turf experience.

Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: 2
Calories per Serving: ~700

🛒 Ingredients
Crispy Chicken Katsu 🍗

Chicken breast (butterflied or pounded)

Salt & pepper

Flour

Egg (beaten)

Panko breadcrumbs

Oil for frying

Japanese Curry Sauce 🍛

Onion (chopped)

Carrot (sliced)

Garlic (minced)

Ginger (grated)

Curry powder

All-purpose flour

Chicken broth or water

Soy sauce

Optional: apple or honey for sweetness

Steamed Rice 🍚

Short grain or sushi rice

Water

Salt

👩‍🍳 Instructions
Start by seasoning the chicken with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs. Fry until golden and crispy, then slice into strips. For the curry, sauté onion, garlic, ginger, and carrot until soft. Stir in curry powder and flour, then gradually add broth, stirring until thick. Season with soy sauce and a hint of sweetness if desired. Simmer until smooth. Cook the rice until fluffy. Assemble by placing the rice and sliced chicken in a bowl, then ladle the curry sauce over. Serve hot and enjoy!

🌟 Notes & Variations
Swap chicken for pork or tofu for a twist.

Add potatoes or peas to the curry.

Use store-bought curry roux for a shortcut.
Introduction

Ingredients:

1 pound large shrimp, peeled and deveined

1 pound baby potatoes, halved

2 ears of corn, cut into thirds

1/2 pound smoked sausage, sliced

2 tablespoons olive oil

2 teaspoons Old Bay seasoning (or Cajun seasoning)

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper, to taste

2 tablespoons unsalted butter, cut into small pieces

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions:

Preheat your grill to medium-high heat, or set your oven to 425°F (220°C).

In a large bowl, combine shrimp, potatoes, corn, and smoked sausage. Drizzle with olive oil, then sprinkle with Old Bay seasoning, garlic powder, paprika, salt, and black pepper. Toss until everything is evenly coated.

Cut 4 large pieces of aluminum foil. Divide the shrimp mixture evenly among the foil sheets. Top each with small pieces of butter.

Fold the foil into packets, sealing the edges tightly to prevent leaks.

Place the foil packs on the grill or in the oven. Cook for 15-20 minutes, or until the potatoes are tender and the shrimp are pink and fully cooked.

Carefully open the foil packs (watch out for steam), and sprinkle with fresh parsley. Serve with lemon wedges for an extra burst of flavor.

Servings: 4

A complete, flavorful meal that’s easy to make and perfect for summer cookouts or quick weeknight dinners!

Ingredients:

4 chicken breasts, cooked and shredded

1 (8 oz) package cream cheese, softened

1 packet ranch seasoning mix

1 cup shredded cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup green onions, chopped

1/2 cup chicken broth

1/2 cup sour cream

Salt and pepper to taste

Directions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large mixing bowl, combine the shredded chicken, cream cheese, ranch seasoning mix, cheddar cheese, crumbled bacon, green onions, chicken broth, and sour cream. Mix until well combined. Add salt and pepper to taste.

Spread the mixture evenly in the prepared baking dish.

Bake for 25-30 minutes, or until the casserole is bubbly and golden brown on top.

Let the casserole rest for 5 minutes before serving. Garnish with extra green onions or bacon if desired.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 500 kcal | Servings: 6 servings

Ingredients:

2 cans (8 oz each) refrigerated crescent roll dough

1/2 lb thinly sliced deli ham

8 slices Swiss cheese (or cheddar/mozzarella)

2 tablespoons Dijon mustard (optional)

2 tablespoons melted butter

1 teaspoon garlic powder

1 teaspoon dried parsley

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Assemble Base Layer:
   Unroll one can of crescent dough and press it into the bottom of the prepared baking sheet. Seal the seams.
3. Layer Ingredients:

Spread Dijon mustard over the dough if using.

Layer with slices of ham and then cheese.

4. Top Layer:
   Unroll the second can of dough and place it on top, pressing the edges to seal. Pinch together any seams.
5. Butter Topping:
   In a small bowl, combine melted butter, garlic powder, and parsley. Brush this mixture generously over the top layer of dough.
6. Bake:
   Bake for 20–25 minutes, or until the top is golden brown and puffed.
7. Slice & Serve:
   Let it cool for a few minutes, then cut into squares or strips. Serve with chips or pickles.

Ingredients:

4 boneless, skinless chicken breasts, cut into cubes

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon ground turmeric

1 tablespoon garam masala

1/2 teaspoon ground cinnamon

1 teaspoon chili powder (adjust to heat preference)

1/2 cup plain yogurt

1 can (14 oz) crushed tomatoes

1/2 cup heavy cream

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

1 tablespoon lemon juice

Cooked basmati rice (for serving)

Directions:

In a bowl, combine the chicken cubes with 1 tablespoon of yogurt, salt, and half of the garam masala. Mix well and let marinate for 30 minutes.

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until softened and golden, about 5 minutes.

Add the minced garlic and grated ginger to the pan, cooking for an additional 1 minute until fragrant.

Stir in the ground coriander, cumin, turmeric, cinnamon, chili powder, and the remaining garam masala. Cook for 2 minutes to allow the spices to bloom.

Add the marinated chicken cubes to the pan, stirring to coat in the spices. Cook for 5-7 minutes, until the chicken is browned on all sides.

Pour in the crushed tomatoes, stirring to combine. Let simmer for 10 minutes until the sauce thickens slightly.

Add the heavy cream and the remaining yogurt, stirring until smooth. Season with salt and pepper to taste.

Cook for an additional 5-7 minutes until the sauce is rich and creamy, and the chicken is cooked through.

Stir in lemon juice and garnish with fresh cilantro. Serve with basmati rice.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 4 servings

Ingredients:

• 2 cups (240g) whole wheat flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• ¾ cup (150g) brown sugar
• ½ cup (120ml) neutral oil (like sunflower or avocado)
• ½ cup (120ml) yogurt or dairy-free alternative
• 1 tsp vanilla extract
• 2 cups (200g) grated carrots
• ½ cup (60g) chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another large bowl, beat the eggs with brown sugar until light. Add oil, yogurt, and vanilla extract, and mix well.
4. Stir in the grated carrots.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients:

1 cup cooked crawfish tails or shrimp, chopped

1/2 cup andouille sausage, diced

1/2 cup shredded cheddar cheese

1/4 cup diced red bell pepper

1/4 cup diced red onion

1/2 cup cooked rice

1 tbsp Cajun seasoning

1 tbsp chopped parsley

6–8 egg roll wrappers

Water (for sealing)

Vegetable oil

Cheese sauce or spicy ranch

Instructions:

In a large bowl, mix crawfish or shrimp, sausage, cheddar cheese, bell pepper, red onion, rice, Cajun seasoning, and parsley.

Lay an egg roll wrapper on a flat surface, add 2–3 tablespoons of filling in the center, and roll tightly, sealing the edges with water.

Heat vegetable oil to 350°F (175°C) and fry egg rolls in batches until golden brown and crispy, about 3–4 minutes.

Drain on paper towels and serve hot with cheese sauce or spicy ranch for dipping.

Ingredients:
1 1/4 lbs. boneless skinless chicken breast (cut into thin bite-size pieces) or chicken thighs
2-3 tablespoons vegetable oil
1 medium onion, finely chopped
2 large carrots, peeled and finely chopped
3/4 cup frozen peas
2 cloves garlic, minced
3 large eggs
2 tablespoons butter
4 cups long grain white rice, cooked and chilled
3-5 tablespoons soy sauce
1/2 teaspoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Instructions:
Heat 1 tablespoon of oil in a large skillet over medium/medium-high heat.
Add chicken in a single layer and cook, browning on both sides, for about 2 minutes per side until cooked through.
Transfer to a plate and cover to keep warm.
In the same skillet, heat 1 tablespoon oil over medium/medium-high heat. Add onion, carrots, and peas. Cook, stirring occasionally, until the vegetables are crisp-tender (about 5-7 minutes).
Reduce heat to low, add garlic, and cook for 1 minute, stirring constantly. Transfer the vegetables to the plate with the chicken and cover to keep warm.
Whisk the eggs in a bowl. Add 1/2 tablespoon butter to the same skillet over low heat. Add the eggs and cook just until set, breaking them into small pieces with a spatula. Remove from the skillet and add to the plate with the vegetables and chicken. Cover to keep warm.
Melt the remaining butter in the skillet over medium heat. Add the cooked, chilled rice, drizzling it with soy sauce. Increase heat to medium-high and fry the rice, allowing it to brown slightly by stirring occasionally. Work in batches if the pan is crowded to ensure the rice gets a chance to fry properly.
Combine and Serve:
Drizzle the rice with sesame oil and sprinkle with green onions. Stir to combine.
Return the chicken, vegetables, and eggs to the skillet and cook until everything is heated through.
Season with salt and pepper to taste, if desired. Serve hot.
*Note: Make sure the rice is cold and chilled for best results when frying.

Ingredients:
Crust:
200 g tea biscuits (or digestive cookies)
80 g melted butter
1 tablespoon brown sugar
Nut Layer:
200 g chopped pecans
150 g brown sugar
100 g butter
60 ml heavy cream (30%)
1 teaspoon vanilla extract
Pinch of salt
Cream Layer:
250 g mascarpone cheese
250 ml heavy cream (36%)
2 tablespoons powdered sugar
1 teaspoon gelatin (dissolved in 2 tablespoons water)
Caramel Topping:
100 g sugar
50 g butter
60 ml heavy cream
Garnish:
Whole pecans
Additional biscuits (optional)

Instructions:
Prepare the crust:
Crush the biscuits finely using a food processor or rolling pin. Mix with melted butter and brown sugar until the texture resembles wet sand. Press this mixture firmly into the bottom of a 24×24 cm baking dish. Refrigerate for 30 minutes.
Make the nut layer:
In a saucepan, melt the butter over medium heat. Add brown sugar, heavy cream, and a pinch of salt. Simmer for a few minutes until thickened. Stir in vanilla extract and chopped pecans. Pour this mixture over the chilled crust. Return to the refrigerator until set, about 15 minutes.
Prepare the cream layer:
Whip the heavy cream with powdered sugar until stiff peaks form. In a separate bowl, mix the mascarpone cheese with the cooled, dissolved gelatin. Gently fold the whipped cream into the mascarpone mixture. Spread this cream layer evenly over the nut layer.
Make the caramel topping:
In a dry pan, caramelize the sugar over medium heat until amber colored. Carefully add butter, stirring until melted. Slowly pour in the heavy cream, stirring constantly until smooth. Let cool slightly, then pour over the cream layer.
Garnish and chill:
Top with whole pecans and optionally line the edges with additional biscuits. Cover and refrigerate for at least 3 hours, preferably overnight, to allow the layers to set.

Prep Time: 25 minutes
Cooking Time: 25 minutes
Total Time: Approximately 3 hours 50 minutes
Servings: 12 servings