Category: Recipes

Ingredients

• 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 bell pepper, sliced
• 2 cups fresh spinach, chopped
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon chili flakes (optional, for heat)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. Brown the Chicken

Heat the coconut oil in a large skillet or deep pan over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove from the pan and set aside.

2. Sauté the Aromatics

In the same pan, add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic, ginger, and bell pepper, cooking for another 2–3 minutes until fragrant.

3. Toast the Spices

Add the curry powder, turmeric, salt, black pepper, and chili flakes (if using). Stir constantly for 1 minute to bloom the spices and deepen their flavor.

4. Simmer the Curry

Return the browned chicken to the pan. Pour in the coconut milk and stir until well combined. Bring the curry to a gentle simmer.

5. Add the Spinach

Stir in the chopped spinach and cook for 5–7 minutes, or until the chicken is fully cooked and the spinach is wilted.

6. Finish with Lime

Remove from heat and stir in the fresh lime juice for brightness and balance.

7. Serve

Serve hot over steamed rice or alongside warm naan bread. Garnish with fresh cilantro before serving.

Ingredients

For the Lamb Chops

• 6 lamb rib chops
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & black pepper, to taste
• 1 tbsp butter

For the Shrimp Fettuccine Alfredo

• 12 oz (340 g) fettuccine pasta
• 1 lb (450 g) large shrimp, peeled & deveined
• 2 tbsp butter
• 3 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt & black pepper, to taste
• ½ tsp Italian seasoning (optional)
• Fresh parsley, chopped (for garnish)

For the Garlic Broccolini

• 1 bunch broccolini, trimmed
• 1 tbsp olive oil
• 2 cloves garlic, sliced
• Salt & black pepper, to taste
• Lemon wedges (optional)

👨‍🍳 Instructions

1. Cook the Lamb Chops

1. Pat lamb chops dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add lamb chops and sear for 3–4 minutes per side until nicely browned.
4. Add butter, garlic, rosemary, and thyme. Spoon the melted butter over the chops for 1–2 minutes.
5. Remove from heat and let rest for 5 minutes before serving.

2. Make the Shrimp Fettuccine Alfredo

1. Cook fettuccine in salted boiling water according to package instructions. Drain and set aside.
2. In a large pan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
3. Add shrimp, season lightly with salt and pepper, and cook 2–3 minutes per side until pink. Remove shrimp and set aside.
4. Pour in heavy cream and bring to a gentle simmer.
5. Stir in Parmesan cheese until smooth and creamy.
6. Add cooked pasta and shrimp back to the sauce. Toss until well coated.
7. Garnish with fresh parsley.

3. Prepare the Broccolini

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and sauté briefly until fragrant.
3. Add broccolini, season with salt and pepper, and cook 4–5 minutes until tender-crisp.
4. Finish with a squeeze of lemon juice if desired.

Ingredients:

• 2 medium cucumbers
• 3–4 limes (to taste)
• 1 cup cold water (adjust as needed)
• Honey or sugar (optional)
• Ice cubes (optional)

Instructions:

1. Wash the cucumbers well and cut them into medium pieces.
2. Squeeze the limes and remove the seeds.
3. Add the cucumbers, lime juice, and water to a blender.
4. Blend until smooth.
5. Sweeten to taste and add ice if desired.
6. Serve immediately, chilled.

Tip: Add a few mint leaves or a small piece of ginger for extra freshness.

Ingredients
Red Velvet Cake
2½ cups all-purpose flour
1½ cups granulated sugar
1 tsp baking soda
1 tsp cocoa powder
1 tsp salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
Cream Cheese Frosting
16 oz (450 g) cream cheese, softened
½ cup unsalted butter, softened
4–5 cups powdered sugar
2 tsp vanilla extract
Decoration (Optional but Festive ✨)
White chocolate shavings
Edible glitter or pearl sprinkles
Fresh rosemary & cranberries
Instructions
Preheat oven to 350°F (180°C). Grease and line two 9-inch cake pans.
Mix dry ingredients: flour, sugar, baking soda, cocoa powder, and salt.
Add wet ingredients: eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Mix until smooth.
Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
Prepare frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla.
Assemble: Frost between layers, then cover the cake with smooth sides.
Decorate: Pipe frosty swirls on top, sprinkle with holiday sparkle, and garnish.
Serving Tip
Chill 30 minutes before slicing for clean layers and the most luxurious texture

Sweet, buttery, and baked in a fizzy caramel sauce.
Ingredients
2 large apples (Granny Smith or Honeycrisp), peeled, cored & sliced into wedges
1 can refrigerated crescent roll dough
½ cup granulated sugar
1 tsp ground cinnamon
¼ cup butter, melted
¾ cup Mountain Dew
Optional: extra butter (2 tbsp) for richer sauce
Instructions
Preheat oven to 350°F (180°C). Grease a baking dish.
Wrap apples: Separate crescent dough into triangles. Place 1–2 apple slices on the wide end and roll up. Place seam-side down in the dish.
Mix sugar & cinnamon and sprinkle evenly over the dumplings.
Drizzle melted butter over the top.
Pour Mountain Dew gently around (not directly on) the dumplings.
Bake uncovered for 35–40 minutes, until golden and bubbly.
Let rest 5 minutes so the sauce thickens slightly.
Serving Tip
Serve warm with vanilla ice cream or whipped cream for the ultimate comfort dessert

Ingredients

Endives: 600g

Blank Ham: 200g

Glazed Cheese (Emmental, Gruyère, or a combination): 150g

Flour: 25g

Milk: 400ml

Salt, Pepper, Muscade (to taste)

Preparation

1. Wash the endives.

Remove the heart from the base to reduce the tenderness.

Steamesh or boil in water for 15-20 minutes until tender. Drain very carefully (press the button gently).

2. Prepare the béchamel sauce.

Working over low heat is possible.

Add the flour and mix for 1 minute.

Gradually pour in the milk while whisking.

Add salt, pepper, and a squeeze of musk. Set aside.

3. Assemble the dish

Preheat the oven to 180°C.

Roll each endive in a ham bag.

Place them in a filled dish.

Pour the béchamel sauce over the endives and then fry them in the béchamel sauce.

4. Gratiner

Let it sit for 20-25 minutes until it is well cooked and delicious.

Tip: For extra flavor, add a little sauce directly to the béchamel sauce or squeeze lemon juice over the endives before assembling.

Ingredients
For the Braciole:
1½ lbs thinly sliced beef (top round or sirloin, pounded thin)
3 cloves garlic, minced
½ cup Italian-style breadcrumbs
½ cup freshly grated Parmesan or Pecorino Romano
¼ cup chopped fresh parsley
Salt & black pepper, to taste
4 tbsp olive oil
6–8 slices prosciutto (optional but traditional)
Kitchen twine or toothpicks
For the Sauce:
3 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 cans (28 oz each) crushed tomatoes
1 small can tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt & pepper, to taste
Optional: pinch of red pepper flakes
Fresh basil or parsley for garnish
Instructions
Prepare the Meat
Lay the beef slices flat and season lightly with salt and pepper.
Fill the Rolls
Sprinkle each slice with garlic, breadcrumbs, Parmesan, and parsley.
Add prosciutto on top if using.
Roll & Secure
Roll tightly from one end to the other and secure with kitchen twine or toothpicks.
Brown the Braciole
Heat olive oil in a large pot over medium heat.
Brown the rolls on all sides, then remove and set aside.
Make the Sauce
In the same pot, sauté onion until soft. Add garlic and cook briefly.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes.
Simmer
Return braciole to the sauce. Cover and simmer gently for 1½–2 hours, turning occasionally, until the meat is fork-tender.
Serve
Remove twine/toothpicks. Spoon sauce over the braciole and garnish with fresh herbs.
Serving Suggestions
Serve over fresh pasta or polenta
Pair with crusty Italian bread
Finish with extra grated cheese and a drizzle of olive oil
💡 Nonna’s Tip: The longer it simmers, the better it tastes—braciole is even more amazing the next day

Ingredients
1 cup (225 g) unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup jam (strawberry, raspberry, or apricot)
Instructions
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, cream butter and powdered sugar until light and fluffy.
Mix in vanilla extract.
Add flour and salt, mixing until a soft dough forms.
Roll dough to about 1/4-inch thickness.
Cut into heart shapes using a cookie cutter.
Place cookies on the baking sheet and press a small indent in the center.
Fill each indent with jam.
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on a wire rack before serving.
Tips
Dust with powdered sugar once cooled for a pretty finish
Chill dough 15 minutes if it feels too soft
Mix jam flavors for variety
Would you like a glazed version, shortbread-style, or Valentine-themed decoration ideas?

Ingredients

For the Bacon Jam

• 8 slices bacon, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/3 cup brown sugar
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1/4 teaspoon black pepper

For the Sliders

• 1½ pounds ground beef (80/20 for juiciness)
• Salt and black pepper, to taste
• 8 slices cheddar or American cheese
• 8 slider buns (or brioche rolls)
• 2 tablespoons butter, melted

Optional Toppings

• Caramelized onions
• Pickles
• Burger sauce or mayonnaise

Instructions

Make the Bacon Jam

1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving about 1 tablespoon of fat in the pan.
2. Add onion to the skillet and cook until soft and caramelized, about 8–10 minutes.
3. Stir in garlic and cook for 30 seconds.
4. Add brown sugar, balsamic vinegar, maple syrup, and black pepper.
5. Return bacon to the pan and simmer for 10–15 minutes, stirring occasionally, until thick and jammy. Set aside.

Prepare the Sliders

1. Preheat a skillet or grill to medium-high heat.
2. Divide ground beef into 8 equal portions and gently form patties. Season both sides with salt and pepper.
3. Cook patties for 3–4 minutes per side, or until desired doneness.
4. Place a slice of cheese on each patty during the last minute of cooking and cover to melt.

Assemble the Sliders

1. Lightly brush slider buns with melted butter and toast until golden.
2. Place cheeseburger patties on the bottom buns.
3. Spoon generous amounts of bacon jam over each patty.
4. Add optional toppings if desired, then cap with the top buns.

A flavor-packed skillet winner—juicy, buttery, and done in minutes!

Ingredients :

4 salmon fillets (skin-on or skinless)

3 tbsp unsalted butter

5 cloves garlic (minced)

Juice of 1 lemon

Zest of 1 lemon

2 tbsp fresh parsley (chopped)

1 tbsp olive oil

Salt and cracked black pepper to taste

Lemon slices (for garnish)

Optional: 1/2 tsp chili flakes for heat

🍽️ How to Make It :

1️⃣ Sear the Salmon:

Pat salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear fillets for 3–4 minutes per side until crispy on the outside and juicy inside — the ultimate quick salmon dinner hack.

2️⃣ Sauté the Garlic Butter:

Reduce heat to medium. Add butter to the skillet and toss in the minced garlic. Sauté for about 1 minute until fragrant — this step builds that next-level buttery flavor punch.

3️⃣ Add Lemon Magic:

Stir in lemon juice, zest, and parsley. Let it bubble for 30 seconds to infuse the sauce with zesty, herby goodness.

4️⃣ Finish with a Simmer:

Nestle the salmon back into the pan, spoon the lemon garlic butter over the fillets, and simmer for another 1–2 minutes — your easy weeknight seafood win.

5️⃣ Garnish & Serve:

Top with fresh lemon slices and extra parsley. Serve with rice, veggies, or roasted potatoes for that perfect comfort plate.

Prep Time: 8 minutes | Cook Time: 12 minutes | Total Time: 20 minutes | Serving: 4
Calories: ~430 per serving | Protein: ~34g per serving