Category: Recipes

Ingredients

• 4 large croissants (bakery-fresh or store-bought)
• ½ lb (225 g) shrimp, peeled, deveined, and chopped
• 1 tablespoon butter
• 1 garlic clove, minced
• 2 tablespoons fresh chives, finely chopped
• ¼ cup cream cheese, softened
• 2 tablespoons mayonnaise
• ½ cup shredded mozzarella or Gruyère cheese
• Salt and black pepper, to taste
• 1 egg, beaten (optional, for egg wash)
• Extra chives or fresh parsley, for garnish

👩‍🍳 Instructions

1️⃣ Cook the Shrimp

1. Heat butter in a skillet over medium heat.
2. Add garlic and sauté for about 30 seconds until fragrant.
3. Add shrimp, season with salt and pepper, and cook for 2–3 minutes until just pink.
4. Remove from heat and let cool slightly.

2️⃣ Prepare the Creamy Filling

1. In a mixing bowl, combine cream cheese, mayonnaise, and shredded cheese.
2. Fold in cooked shrimp and chopped chives.
3. Mix until creamy and well combined.

3️⃣ Stuff the Croissants

1. Carefully slice each croissant lengthwise, without cutting all the way through.
2. Generously stuff each croissant with the shrimp filling.

4️⃣ Bake Until Golden

1. Preheat oven to 375°F (190°C).
2. Place stuffed croissants on a baking sheet lined with parchment paper.
3. Brush tops with egg wash if using.
4. Bake for 8–10 minutes, or until cheese is melted and croissants are golden.

5️⃣ Garnish & Serve

1. Remove from oven and garnish with extra chives or parsley.
2. Serve warm for best flavor and texture.

Ingredients

For the Steak Bites

• 1 lb (450 g) sirloin or ribeye steak, cut into bite-size cubes
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon butter

For the Grilled Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons melted butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

For the Vegetable Fried Rice

• 3 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil or sesame oil
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (carrots, peas, corn, bell peppers)
• 2 cloves garlic, minced
• 2–3 tablespoons soy sauce
• ½ teaspoon ground ginger
• 1 tablespoon green onions, sliced

For Fresh Vegetables (Optional Side)

• 1 cup steamed or sautéed broccoli
• 1 cup sliced cucumbers or fresh salad greens
• Sesame seeds, for garnish

👩‍🍳 Instructions

1️⃣ Prepare the Steak Bites

1. Pat the steak dry and season with soy sauce, garlic powder, black pepper, and paprika.
2. Heat olive oil in a hot skillet over medium-high heat.
3. Add steak bites and sear for 2–3 minutes per side until browned and juicy.
4. Add butter, toss to coat, and remove from heat. Set aside.

2️⃣ Grill the Shrimp

1. In a bowl, mix melted butter, garlic, lemon juice, paprika, salt, and pepper.
2. Toss shrimp in the marinade.
3. Grill on a hot grill pan or skillet for 2–3 minutes per side until pink and slightly charred.
4. Remove from heat and keep warm.

3️⃣ Make the Vegetable Fried Rice

1. Heat oil in a large pan or wok over medium heat.
2. Add garlic and sauté for 30 seconds.
3. Push garlic aside, pour in eggs, and scramble gently.
4. Add vegetables and cook for 2–3 minutes until tender-crisp.
5. Stir in rice, soy sauce, and ground ginger.
6. Cook for 3–4 minutes, stirring until hot and well combined.
7. Finish with green onions.

4️⃣ Assemble the Dish

1. Spoon fried rice onto serving bowls or plates.
2. Top with steak bites and grilled shrimp.
3. Add fresh or steamed vegetables on the side.
4. Garnish with sesame seeds and extra green onions if desired.

Ingredients

• 2 boneless, skinless chicken breasts
• 6 strips bacon
• 8 oz (225 g) pasta (penne or rotini)
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish and set aside.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

3. Cook the Bacon

In a large skillet over medium heat, cook the bacon until crispy. Transfer to paper towels to drain, then chop into bite-sized pieces.

4. Cook the Chicken

Using the same skillet, add olive oil if needed. Season the chicken breasts with salt and pepper. Cook for 6–7 minutes per side, or until fully cooked and golden. Remove from heat and let rest, then slice.

5. Combine the Ingredients

In a large bowl, mix the cooked pasta, ranch dressing, shredded cheddar cheese, cherry tomatoes, and chopped bacon until well combined.

6. Assemble and Bake

Transfer the pasta mixture to the prepared baking dish. Arrange the sliced chicken on top and sprinkle with any remaining cheese.

Bake for 15–20 minutes, or until heated through and the cheese is melted and bubbly.

7. Serve

Garnish with fresh parsley if desired. Serve hot and enjoy!

Ingredients

• 6 bone-in, skin-on chicken thighs (about 5–6 oz each)
• 2 tablespoons olive oil
• 2–3 teaspoons chicken seasoning or Italian seasoning
• Salt and pepper, to taste

👩‍🍳 

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking pan with foil and place a baking rack on top.
2. Pat dry the chicken thighs using paper towels — this step ensures extra crispy skin.
3. Drizzle the chicken with olive oil, then season generously with chicken seasoning (or Italian seasoning), salt, and pepper.
4. Place the chicken on the rack and bake for 35–40 minutes, or until the internal temperature reaches 165°F (74°C).
5. Broil for an additional 2–3 minutes to get that irresistibly crispy, golden skin.
6. Serve hot and enjoy with your favorite sides!

Ingredients

For the Crust

• 1 cup crushed pistachios
• 1 cup crushed crackers or breadcrumbs (use low-carb if needed)
• ½ cup grated Parmesan cheese
• ½ cup crumbled feta cheese
• 4 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper

For the Mushroom Filling

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2–3 garlic cloves, minced
• 2 cups finely chopped mushrooms (cremini or mixed)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup toasted pistachios, chopped

For the Cheesecake Base

• 16 oz (450 g) cream cheese, softened
• 1 cup ricotta or mascarpone
• 2 large eggs
• ½ cup grated Parmesan
• ¼ cup crumbled feta
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Zest of ½ lemon (optional for brightness)

Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. In a bowl, combine the crushed pistachios, crushed crackers, Parmesan, feta, melted butter, garlic powder, thyme, and black pepper.
3. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment.
4. Bake for 10 minutes, then set aside to cool slightly.

2. Cook the Mushroom Mixture

1. In a skillet, heat olive oil and butter over medium heat.
2. Add the onions and sauté until soft and translucent.
3. Add garlic and cook for 30 seconds.
4. Add mushrooms, oregano, basil, salt, and pepper.
5. Cook until mushrooms release their moisture and it evaporates (about 7–8 minutes).
6. Stir in the chopped pistachios, remove from heat, and let cool.

3. Make the Cheesecake Filling

1. In a mixing bowl, beat the cream cheese until smooth.
2. Add ricotta/mascarpone, Parmesan, and feta; mix again.
3. Add the eggs one at a time, mixing gently.
4. Fold in the cooled mushroom mixture, parsley, chives, and lemon zest if using.

4. Assemble & Bake

1. Pour the filling over the crust in the springform pan.
2. Smooth the top with a spatula.
3. Bake for 45–55 minutes, or until the center is mostly set but still slightly jiggly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Chill in the refrigerator for at least 4 hours or overnight for best texture.

Ingredients (Serves 4)

Lobster

• 4 lobster tails (6–8 oz each, thawed if frozen)

Garlic Butter

• 1/2 cup unsalted butter, melted
• 4 garlic cloves, minced (about 2 tsp)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For Serving

• 2 tbsp fresh parsley, chopped
• Lemon wedges

Instructions

1. Preheat the broiler

Set your oven’s broiler to high and place the rack about 6 inches from the heat source.

2. Prepare the lobster tails

Use kitchen shears to cut along the top of each lobster shell. Gently pull the meat upward, keeping it attached at the base, and rest it on top of the shell (“butterflying”).

3. Make the garlic butter

In a small bowl, mix:

• melted butter
• garlic
• lemon juice
• smoked paprika
• salt
• black pepper

4. Brush the lobster

Place the lobster tails on a lined baking sheet. Brush generously with the garlic butter mixture, saving some for basting.

5. Broil

Broil for 8–10 minutes, basting halfway through. The lobster is done when the meat is opaque white and tender.

6. Finish & serve

Remove from the oven and drizzle with remaining garlic butter. Garnish with parsley and serve with lemon wedges.

Ingredients (Serves 4–6)

For the Beef Curry

• 1.2 kg beef chuck, cut into bite-sized pieces
• 3 tbsp ghee or oil
• 1 large red onion, sliced
• 1 red capsicum (bell pepper), sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp tikka masala paste (or powder + 1 tbsp tomato paste)
• 1 can (400 ml) coconut milk
• 1 cup tomato passata
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp chili powder (optional)
• Salt & pepper to taste
• ½ cup water or beef broth (as needed)

For Serving

• 1 cup jasmine rice, cooked
• Fresh coriander (cilantro), chopped
• Lime wedges
• Optional: yogurt drizzle or chili oil

Instructions

1. Sear the beef

1. Heat 2 tbsp ghee/oil in a heavy pot over medium-high heat.
2. Add the beef pieces in batches and sear until browned on all sides (avoid overcrowding).
3. Remove and set aside.

2. Cook the aromatics

1. Add the remaining 1 tbsp ghee/oil to the pot.
2. Add sliced red onion and cook for 3–4 minutes until softened.
3. Stir in garlic and ginger and cook 1 minute, until fragrant.

3. Build the curry base

1. Add tikka masala paste, turmeric, cumin, paprika, and chili powder.
2. Cook for 1–2 minutes to deepen the flavor.
3. Add tomato passata and mix well.

4. Add the beef & simmer

1. Return the seared beef to the pot.
2. Pour in coconut milk and ½ cup water or broth.
3. Bring to a gentle boil, then reduce to low heat.
4. Cover and simmer for 1.5–2 hours until beef is tender (or 45 minutes in a pressure cooker).

5. Add the capsicum

• Stir in the sliced red capsicum during the last 20 minutes of cooking so it stays slightly firm.

6. Adjust & finish

• Taste and add salt, pepper, or more chili to preference.
• If you prefer a thicker sauce, simmer uncovered for the last 10 minutes.

7. Assemble the bowls

1. Add a scoop of jasmine rice to each bowl.
2. Spoon the beef tikka masala coconut curry over the top.
3. Garnish with fresh coriander and lime.
4. Optional: drizzle with yogurt or chili oil.

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🧄 Garlic Butter Roasted Chicken Drumsticks

Juicy, flavorful, and golden crisp — these Garlic Butter Roasted Chicken Drumsticks are the perfect weeknight dinner! Coated in aromatic spices and finished with a luscious garlic butter glaze, they’re simple to make yet incredibly satisfying.

🍗 Ingredients (Serves 4–5)

For the Chicken

• 10–12 chicken drumsticks
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili flakes (optional)

For the Garlic Butter Sauce

• 6 tbsp melted butter
• 4 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill or thyme (optional)
• Juice of ½ lemon

👨‍🍳 Instructions

1. Season the Chicken

Pat the drumsticks dry with paper towels.

In a bowl, mix olive oil, paprika, garlic powder, onion powder, salt, pepper, and chili flakes.

Add the chicken and toss to coat evenly.

2. Roast the Drumsticks

Preheat your oven to 400°F (200°C).

Arrange the drumsticks on a baking sheet lined with parchment paper.

Roast for 35–45 minutes, flipping halfway through, until golden and fully cooked.

3. Make the Garlic Butter Sauce

While the chicken roasts, combine melted butter, minced garlic, parsley, lemon juice, and dill or thyme in a small bowl.

4. Finish with Garlic Butter

Brush the hot drumsticks generously with the garlic butter mixture.

Return to the oven for another 5 minutes to let the glaze set.

5. Serve & Enjoy

Drizzle extra garlic butter over the top before serving.

Perfect with rice, mashed potatoes, or warm crusty bread.

Ingredients

For the Sauce

• 2 tbsp olive oil
• 4 oz pancetta, diced (optional but traditional)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (adjust to heat preference)
• 1 cup vodka
• 1 can (28 oz / 800 g) crushed tomatoes or tomato purée
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan
• 1 tsp salt (to taste)
• 1/2 tsp black pepper

For the Pasta

• 12 oz (340 g) penne
• Salt for pasta water

To Finish

• Fresh basil, chopped
• Extra Parmesan, for serving

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook penne according to package directions until al dente.

Reserve 1 cup pasta water, then drain.

2. Start the Vodka Sauce

Heat olive oil in a large skillet or sauté pan over medium heat.

Add pancetta and cook 3–4 minutes until lightly crispy.

Add onion and cook until softened, 4–5 minutes.

Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.

3. Deglaze with Vodka

Pour in the vodka (carefully).

Let it simmer 5–7 minutes, allowing the alcohol to cook off and the flavor to concentrate.

4. Add the Tomatoes

Stir in crushed tomatoes.

Simmer 10 minutes, allowing the sauce to thicken slightly.

5. Make It Creamy

Lower heat and stir in the heavy cream.

Simmer 2–3 minutes until silky.

Add Parmesan, salt, and pepper.

Taste and adjust seasoning.

6. Toss with Pasta

Add drained penne to the sauce.

Toss until every piece is coated.

If needed, splash in a bit of pasta water for extra silkiness.

7. Serve

Top with fresh basil and more Parmesan.

Serve hot and enjoy that creamy retro magic!

Ingredients

Pasta & Chicken

• 12 oz (340 g) small pasta (rotini, shells, or penne)
• 2 cups cooked shredded chicken (≈10 oz / 280 g)

Vegetables & Aromatics

• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1 medium yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced

Creamy Sauce

• 1/3 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream (optional, for extra richness)
• 3/4 cup frozen peas (do not thaw)
• 1/2 cup shredded sharp cheddar cheese (optional)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper

Pastry Topping

• 1 sheet puff pastry, thawed
• 1 large egg + 1 tbsp water (egg wash)

Instructions

1. Preheat the Oven
   Heat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or 8×8-inch baking dish.
2. Cook the Pasta
   Bring salted water to a boil. Cook pasta until al dente (8–10 minutes). Drain and set aside.
3. Sauté the Vegetables
   In a large skillet or Dutch oven, heat the olive oil and 2 tbsp butter over medium heat.
   Add onion, carrots, and celery. Cook 6–8 minutes until softened. Add garlic and cook 30–45 seconds.
4. Make the Roux
   Push vegetables to one side. Add remaining 2 tbsp butter, then sprinkle in the flour.
   Stir 1–2 minutes to cook the flour.
5. Build the Sauce
   Slowly whisk in chicken broth, scraping up any browned bits.
   Add milk and heavy cream. Simmer 3–5 minutes until thickened.
6. Add Chicken & Seasoning
   Stir in shredded chicken, peas, thyme, salt, pepper, and cheddar (if using).
   Taste and adjust seasoning.
7. Combine with Pasta
   Fold in the cooked pasta and parsley.
   If too thick, add a splash of broth or milk; if too thin, simmer 1–2 minutes.
8. Assemble the Dish
   Transfer the pasta mixture to your baking dish and smooth the top.
9. Add the Puff Pastry
   Place puff pastry over the top, trimming as needed. Press edges to seal.
   Cut 2–3 small slits to vent steam.
10. Brush & Bake
    Brush with egg wash.
    Bake 18–22 minutes, until pastry is golden and filling is bubbling.
    Tent with foil if browning too quickly.
11. Cool & Serve
    Let rest 5–10 minutes before serving. Garnish with extra parsley if desired.