Category: Recipes

Ingredients:

1 lb ground beef

1 small onion, finely chopped

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup salsa

6 large flour tortillas

Vegetable oil for frying

Sour cream and guacamole for serving (optional)

Directions:

Preheat
Heat a large skillet over medium heat.

Prepare Filling
Add ground beef and chopped onion to the skillet. Cook until beef is browned and onion is soft. Drain excess grease.
Stir in garlic powder, cumin, chili powder, salt, and pepper. Add salsa and mix well. Let it simmer for 2 minutes.
Remove from heat and stir in both cheeses.

Assemble Chimichangas
Place about 1/3 cup of beef mixture in the center of each tortilla. Fold in the sides and roll up tightly like a burrito.

Fry
Heat about 1 inch of vegetable oil in a deep skillet over medium heat.
Carefully place chimichangas seam-side down in the oil and fry until golden and crispy, turning once (about 2–3 minutes per side). Drain on paper towels.

Garnish and Serve
Serve hot with sour cream, guacamole, or extra salsa on the side. Enjoy!

Ingredients:
1 pound crab legs (fresh or frozen, thawed)
1/2 cup unsalted butter, melted
1/4 cup lemon juice (freshly squeezed)
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning (or more, to taste)
👩‍🍳 Instructions:
Preheat Oven
Heat your oven to 375°F (190°C).
Prepare Butter Sauce
In a small bowl, whisk together the melted butter, lemon juice, garlic, parsley, and Old Bay seasoning until well combined.
Arrange Crab Legs
Place crab legs in a baking dish or on a foil-lined baking sheet. Brush generously with the butter sauce, making sure to coat them well.
Bake
Cover the dish loosely with foil and bake for 20–25 minutes, until the crab legs are heated through and the sauce is bubbling.
Serve
Remove from oven, spoon some of the buttery sauce over the crab legs, and serve immediately with extra lemon wedges and warm crusty bread for dipping.
👉 Optional: For a golden finish, remove the foil in the last 5 minutes and broil briefly.

Ingredients
1 rack of lamb, frenched (approx. 8 ribs)
1 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon instant chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
10 cloves garlic, keep the skin on
1 small bunch of fresh thyme
1/2 cup unsalted butter, diced
1/2 cup butter dipping sauce (recipe here) for serving

Instructions
How to roast rack of lamb:

1. Preheat your oven to 425ºF (220ºC). Rub the rack of lamb with salt, pepper, instant chicken stock, garlic powder, and onion powder. Allow the seasoned rack of lamb to come to room temperature.
2. Line the bottom of a roasting pan with the garlic cloves and arrange the seasoned rack of lamb on top. Place the fresh thyme sprigs around the rack of lamb, then arrange diced butter on top of the meat.
3. Roast the rack of lamb in the preheated oven until an instant-read thermometer inserted into the thickest part of the meat reads 135ºF (60ºC) – for medium-rare. Count approx. 25 minutes of roasting time.
4. Remove the roasted rack of lamb from the oven. Transfer to a cutting board, cover with foil or parchment paper and allow to rest for 10 minutes to let the juices flow back into the meat.
5. To cut the rack into individual ribs before serving, turn the rack of lamb upside down and carefully cut between the ribs using a sharp knife. Arrange the meat on a serving platter with roasted garlic cloves and the butter sauce on the side.
6. Serve the rack of lamb immediately. Enjoy!

Recipe from Eatwell101

Ingredients:
1 kg pork ribs (cut into small pieces)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sugar or honey (for caramelization)
1/2 tsp black pepper
2 tbsp cooking oil
3 cloves garlic, minced (optional but recommended)
1/2 cup water
Instructions:
Marinate the ribs
In a bowl, combine pork ribs, soy sauce, oyster sauce, hoisin sauce, black pepper, and sugar/honey.
Mix well and marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
Pan-fry for color
Heat oil in a deep pan or wok.
Add the ribs (reserve the marinade) and sear on medium-high heat until lightly browned on all sides.
Caramelize and simmer
Add the minced garlic and sauté until fragrant.
Pour in the reserved marinade and 1/2 cup water.
Stir well, cover, and let simmer on low heat for 35–45 minutes, stirring occasionally, until the ribs are tender and sauce is reduced to a sticky glaze.
Finish up
Taste and adjust seasoning (add a splash of soy sauce if needed).
Allow the sauce to thicken until the ribs are glossy and well-coated.
Serve
Transfer to a plate, sprinkle with sesame seeds or chopped green onions if you like, and serve hot with steamed rice.
👉 Gusto mo ba gawin ko rin ang oven-baked version ng recipe na ito para may option ka?

Ingredients:

2 large chicken breasts, boneless and skinless
Salt and pepper, to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
Zest of 1 lemon
1 teaspoon dried Italian seasoning
8 oz bowtie pasta (farfalle)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions:

Boil the Pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside while you prepare the rest of the dish.
Sear the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, or until the outside is golden and the inside is fully cooked. Remove from the pan and let rest for a few minutes before slicing into thin strips.
Start the Sauce: In the same skillet, reduce heat slightly and add the minced garlic. Cook for about 1 minute, stirring constantly so it doesn’t burn.
Build Creamy Base: Pour in the heavy cream and chicken broth, stirring well to deglaze the pan. Let the sauce come to a gentle simmer and cook for 3–5 minutes, or until slightly thickened.
Add Lemon & Seasoning: Stir in lemon juice, lemon zest, and Italian seasoning. Simmer for another 2 minutes to let the flavors meld.
Bring it Together: Add the cooked bowtie pasta to the skillet, tossing well to coat in the creamy lemon garlic sauce. Mix in the grated Parmesan cheese until melted and smooth.
Serve with Chicken: Return the sliced chicken to the skillet and gently combine. Sprinkle with fresh parsley and serve hot for a fresh, tangy twist on creamy chicken pasta.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1½ lbs sirloin steak, cut into bite-sized pieces
2 tablespoons olive oil
3 tablespoons butter
1 teaspoon garlic powder
Salt and black pepper to taste
4 cloves garlic, minced
Fresh parsley, chopped (for garnish)

For the Creamy Shell Pasta:
12 oz shell pasta
2 tablespoons butter
1½ cups heavy cream
½ cup chicken or beef broth
1½ cups grated Parmesan cheese
1 cup shredded mozzarella (optional for extra cheesiness)
Salt and pepper to taste

Directions:

1. Boil shell pasta in salted water until al dente. Drain and set aside.
2. Sear the Steak Bites: Pat the steak bites dry and season with garlic powder, salt, and pepper. Heat olive oil and 3 tablespoons butter in a large skillet over medium-high heat. Sear the steak in batches for 2–3 minutes per side until golden-brown. Remove and set aside.
3. Make the Garlic Butter: In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 1 minute in the leftover juices and butter. Return steak bites to the skillet and toss to coat in the garlic butter. Set aside and keep warm.
4. Make the Creamy Parmesan Sauce: In a new pan or pot, melt 2 tablespoons butter. Stir in the heavy cream and broth. Simmer for 2–3 minutes, then add Parmesan and mozzarella, stirring until melted and thickened. Season with salt and pepper to taste.
5. Combine: Stir the cooked shell pasta into the creamy Parmesan sauce until fully coated.
6. Serve: Plate the creamy shell pasta and top with garlic butter steak bites. Garnish with chopped parsley and serve hot.

Cooking Time: 35 minutes | Servings: 4 | Calories: 790 per serving

Ingredients :
4 beef steaks (approximately 180g each, ribeye or fillet type)
250 gm fresh mushrooms , sliced
1 tablespoon of butter.
1 tablespoon of olive oil
1/2 cup beef broth
1/2 cup thick cream
1 tablespoon of flour (to thicken the sauce)
1 clove of garlic, minced
1 teaspoon of fresh or dried thyme
Salt and pepper to taste
Fresh chopped parsley for garnish
Preparation:
Cooking up some steaks :

Heat the olive oil in a large skillet over medium-high heat. Season salt and pepper steaks.
Cook the steaks in the hot skillet, about 3-4 minutes on each side for a smooth cook, or adjust the time to your desired cook. Remove the steaks from the skillet and reserve them under aluminum foil to keep them warm.
Preparation of mushroom sauce:

In the same pan, add the butter and melt it over medium heat. Add the minced garlic and simmer for 1 minute.
Add the sliced mushrooms and cook for 5-7 minutes, until tender and slightly golden brown.
Sprinkle the mushrooms with flour and mix well to coat them. Let cook for 1-2 minutes to remove taste from flour.
Add the beef broth and let simmer for 3-5 minutes, until the sauce thickens slightly.
Pour heavy cream, add thyme, then simmer on low heat for another 5 minutes, adjusting seasoning with salt and pepper.
Serve :

Arrange the steaks on hot plates, then dab them in the mushroom sauce.
Top with some chopped fresh parsley for added color.
Tips:
Variations: You can add some white wine or cognac to the sauce to give it more depth.

A festive roasted duck with crispy skin and a tangy-sweet orange sauce, perfect for your dinner table.

Ingredients
For the Duck:
1 whole duck (approx. 2-3 kg)
2 tsp salt
1 tsp black pepper
1 tsp Chinese five-spice powder (optional)
1 orange (quartered)
4 garlic cloves (crushed)
2 sprigs fresh thyme or rosemary
For the Orange Sauce:
1 cup fresh orange juice
1 tbsp orange zest
1/4 cup honey
1/4 cup white wine or chicken stock
2 tbsp soy sauce
1 tbsp cornstarch (mixed with 2 tbsp water)

Instructions

1. Prepare the Duck:
   Preheat your oven to 170°C (340°F).
   Rinse the duck thoroughly and pat it dry inside and out with paper towels.
   Season the cavity with salt, pepper, and Chinese five-spice powder (if using). Stuff the cavity with orange quarters, garlic, and thyme/rosemary.
   Prick the duck skin lightly all over with a skewer to help render the fat, being careful not to pierce the meat.
2. Roast the Duck:
   Place the duck on a rack in a roasting pan, breast side up.
   Roast for 1 hour, then flip the duck breast side down and roast for another hour.
   For crispy skin, increase the temperature to 200°C (400°F) for the last 15 minutes.
3. Make the Orange Sauce:
   In a saucepan, combine orange juice, zest, honey, white wine (or stock), and soy sauce. Bring to a boil over medium heat.
   Simmer for 5 minutes, then add the cornstarch slurry. Stir until the sauce thickens. Adjust seasoning to taste.
4. Serve:
   Let the roasted duck rest for 15 minutes before carving.
   Drizzle the orange sauce over the sliced duck or serve it on the side.

Notes
Pair with roasted vegetables, creamy mashed potatoes, or a fresh arugula salad.
This dish is great for meal prep; the orange sauce can be made a day ahead

🛒 Ingredients:

2 cups cooked chicken, shredded (rotisserie works great)

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup cream cheese, softened

2 garlic cloves, minced

1 tsp Italian seasoning

4 large flour tortillas

2 tbsp melted butter

1/2 tsp garlic powder

1/2 tsp parsley (dried or fresh)

👩‍🍳 Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix the filling: In a bowl, combine shredded chicken, mozzarella, Parmesan, cream cheese, minced garlic, and Italian seasoning.

Assemble wraps: Spoon filling onto each tortilla, roll tightly into a wrap, and place seam-side down on the baking sheet.

Brush the tops with melted butter mixed with garlic powder and parsley.

Bake for 18–20 minutes, or until golden brown and crispy on the edges.

Serve hot with a side of marinara, ranch, or garlic dipping sauce!

ingredients:
Slow Cooker Mango Chicken Curry
Ingredients:
600–800 g chicken thighs (boneless, skinless, cut into chunks)
1 tsp chicken stock powder
1 tbsp brown sugar
2 cloves garlic, minced
1 brown onion, sliced
2 carrots, peeled and sliced
1 can (400 g) mango pieces, drained and roughly chopped
1 can (400 ml) coconut milk
2 tsp curry powder
1 tsp turmeric
1 tsp lemon or lime juice
Salt & pepper, to taste
Fresh cilantro (for garnish)
Instructions:
Prepare the base:
Place the onion, garlic, and carrots in the bottom of your slow cooker.
Add chicken & spices:
Layer chicken thighs over the veggies. Sprinkle in curry powder, turmeric, chicken stock powder, brown sugar, salt, and pepper.
Pour in liquids:
Add the coconut milk and chopped mango pieces. Stir gently to combine.
Cook:
On LOW: 6–7 hours
On HIGH: 3–4 hours
Cook until chicken is tender and flavors are well blended.
Finish:
Stir in the lemon/lime juice just before serving for a bright, fresh kick. Adjust seasoning if needed.
Serve:
Garnish with fresh cilantro. Serve hot with steamed rice, naan, or flatbread.
The mango gives this curry a lovely sweetness that balances perfectly with the spices and creamy coconut milk.
Would you like me to also give you a quick stovetop version of this curry for when you don’t want to wait on the slow cooker?