Category: Recipes

Cooking Time: 30 minutes
Servings:4
Calories: 800 per serving
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz penne pasta
2 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, minced
1 tablespoon Cajun seasoning
½ teaspoon smoked paprika
Salt and pepper, to taste
1½ cups heavy cream
½ cup chicken broth
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 oz cream cheese (for extra creaminess)
Fresh parsley, chopped (for garnish)
Directions:

1. Cook the Penne: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water for later.
2. Season and Sear the Chicken: In a bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in the chicken broth and heavy cream, letting it simmer gently.
4. Add the Cheeses: Lower the heat and stir in cream cheese until it melts smoothly. Then add Parmesan and mozzarella cheese. Keep stirring until the sauce becomes thick, creamy, and velvety. If it’s too thick, stir in a little reserved pasta water.
5. Return the cooked chicken and penne to the skillet. Toss gently until everything is fully coated in the rich garlic Parmesan sauce.
6. Sprinkle chopped parsley over the top and serve hot with extra Parmesan if desired. Get ready for a super cheesy, spicy, and satisfying dish everyone will love!

Ingredients:
2 pounds colossal shrimp
1 can fire roasted tomatoes
1 can coconut milk
Half cup Parmesan cheese
Half cup Mozzarella cheese
Your favorite seasonings
Jerk seasoning
Sofrito
Diced garlic

Directions:
Sauté the shrimp with jerk seasoning, sofrito, and diced garlic. Set aside and reserve the juices.
In the same pan, sauté peppers, diced garlic, and jerk seasoning.
Add sofrito, fire roasted tomatoes, coconut milk, shrimp juices, and chicken stock. Bring to a boil.
Add cooked fettuccine pasta and mix well.
Add Parmesan and Mozzarella cheese. Stir until melted and combined.
Layer the shrimp on top.

For the Dough:

All-purpose flour – 4 cups (500g)
Egg – 1.
Baking powder – 2 teaspoons

Salt – 1 teaspoon

Margarine – 1 cup (250g)

Cold water – about ½ cup (120ml) or as needed

For the Filling:

Ground beef – 500g (about 1 pound)

Irish potatoes – 2 medium-sized, diced small

Carrots – 2 medium, diced small

Onion – 1 large, chopped

Vegetable oil – 3 tablespoons

Seasoning cubes – 2

Curry powder – 1 teaspoon

Thyme – 1 teaspoon

Salt – to taste

Water – ½ cup (120ml)

Flour – 1 tablespoon (for thickening)

Instructions:

Prepare the Filling:
In a pot, heat oil and sauté the onions until fragrant. Add ground beef and cook until brown. Add diced potatoes, carrots, curry, thyme, seasoning cubes, and salt. Pour in water and simmer until vegetables are soft. Stir in flour to thicken, cook for another 2 minutes, then set aside to cool.

In a bowl, mix flour, baking powder, and salt. Add margarine and rub in until crumbly. Add egg gradually add cold water and mix to form a smooth, firm dough. Do not overwork the dough.

Roll out dough on a floured surface and cut into circles (use a round cutter or bowl). Place some filling in the center of each, fold over into a half-moon shape, and seal edges with a fork.
Optional: Beat 1 egg and brush the tops for golden color.

Preheat oven to 180°C (350°F). Arrange pies on a greased or lined tray. Bake for 30–35 minutes or until golden brown.

Yield: Makes about 15–20 medium pies.

This quick clean breakfast is packed with protein and veggies!

Ingredients :

2–3 eggs

1/2 cup broccoli florets (lightly steamed or sautéed)

1/3 cup sliced mushrooms

3–4 cherry tomatoes, halved

1 tsp olive oil or butter

Salt & freshly cracked black pepper, to taste

Optional: a pinch of garlic powder or grated Parmesan

How to Make It :

Sauté the Veggies:

In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 2–3 minutes until soft, then toss in broccoli. Sauté until bright green—this veggie power combo brings major nutrient-loaded energy to the plate.

Whisk & Cook the Eggs:

In a bowl, whisk eggs with a pinch of salt and pepper. Pour into the skillet with the veggies. Stir gently until soft and fluffy—this easy protein hit delivers morning fuel vibes.

Add Cherry Tomatoes:

Toss halved cherry tomatoes in just before finishing, letting them warm slightly. This adds a juicy flavor pop and fresh brunch brightness.

Season & Serve:

Finish with more black pepper or a sprinkle of garlic powder or Parmesan if desired—this simple flavor boost seals the clean eating win.

Plate It Up:

Serve hot on your favorite dish and dig in—this easy breakfast hero is perfect any day of the week.

Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes

Calories: ~260 p

Ingredients:

● 1 lb flank steak or sirloin, thinly sliced

● 2 tablespoons olive oil

● 1 tablespoon smoked paprika

● 1 teaspoon garlic powder

● 1 teaspoon onion powder

● ½ teaspoon salt

● ½ teaspoon black pepper

● 2 cups pasta (any shape, but elbow macaroni works great)

● 1 ½ cups beef broth

● ½ cup honey BBQ sauce

● 1 cup shredded cheddar cheese

● 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

I. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned on all sides, about 5-7 minutes.

II. Remove the steak from the skillet and set it aside. In the same skillet, add the smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.

III. Add the pasta, beef broth, and BBQ sauce to the skillet, bringing the mixture to a boil.

IV. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the pasta is cooked through and the sauce has thickened.

V. Stir in the cooked steak and shredded cheddar cheese, continuing to cook until the cheese is melted and the pasta is coated in the sauce.

VI. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Kcal: 500 kcal per serving

Servings: 4 servings

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A hearty and flavorful vegetable bake that combines the freshness of summer produce with the richness of cheese and bacon, perfect for a comforting side dish or a main course.

Ingredients:

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 medium eggplant, diced or sliced
• 1 red or yellow bell pepper, chopped
• 2 tomatoes, diced
• 1/2 white onion, chopped
• 4–6 slices bacon, cooked and crumbled
• 1 block sharp cheddar cheese, shredded (about 8 oz)
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1/2 stick of butter, melted
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Directions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish with cooking spray or butter.
2. Prepare the Vegetables: In a large bowl, combine the sliced zucchini, yellow squash, eggplant, bell pepper, tomatoes, and onion. Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano. Toss to coat the vegetables evenly.
3. Layer the Ingredients: Spread half of the vegetable mixture in the bottom of the prepared baking dish. Sprinkle half of the crumbled bacon and half of the cheddar cheese over the vegetables. Add the remaining vegetable mixture on top, followed by the rest of the bacon and cheddar cheese. Finally, sprinkle the grated parmesan cheese over the top.
4. Add Butter: Drizzle the melted butter evenly over the entire dish.
5. Bake the Dish: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the cheese is bubbly and golden.
6. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious and cheesy vegetable bake as a satisfying side or main dish!

Nutritional Information:
Prep Time: 15 minutes | Baking Time: 45-50 minutes | Total Time: 1 hour
Kcal: Approximately 350 kcal per serving | Servings: 6

Ingredients:

For the Chicken:

2 large boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)

Salt and black pepper to taste

1/3 cup all-purpose flour (for dredging)

2 tablespoons olive oil

2 tablespoons unsalted butter

For the Sauce:

1 cup chicken broth

1/2 cup heavy cream

1/3 cup freshly squeezed lemon juice (about 2 lemons)

2 tablespoons capers, drained

1/4 cup sun-dried tomatoes, sliced

2 cloves garlic, minced

2 tablespoons unsalted butter

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional for richness)

2 tablespoons fresh parsley, chopped

For the Pasta:

8 oz angel hair pasta

Salt for boiling water

Ingredients
8 oz fettuccine or your favorite pasta
1 lb shrimp, peeled and deveined
1 lb steak, sliced into thin strips
2 tablespoons Cajun seasoning
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley, for garnish

Directions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sprinkle the Cajun seasoning, along with salt and pepper, over the shrimp and steak. Give everything a good toss to coat evenly.
4. Add the steak to the hot skillet and sear for about 3-4 minutes, just until it gets nicely browned. Take the steak out and set it aside for now.
5. In the same skillet, add the minced garlic. Sauté just until it becomes fragrant—this takes only about a minute.
6. Toss the shrimp into the skillet and cook for 2-3 minutes, until they turn pink and curl up. Remove the shrimp from the pan and set them aside with the steak.
7. Lower the heat and pour the heavy cream into the skillet, stirring to blend with the pan juices.
8. Sprinkle in the Parmesan cheese and keep stirring until the sauce is smooth and creamy.
9. Add the cooked pasta, steak, and shrimp back into the skillet. Toss everything gently so the pasta gets coated in that luscious sauce.
10. Finish with a sprinkle of chopped parsley, and serve your Cajun Shrimp and Steak Alfredo Pasta right away while it’s warm and creamy.

Ingredients You’ll Need:

200 g unsalted butter, cubed and slightly softened

½ cup fresh parsley, finely chopped

1 tbsp fresh chives, finely sliced

1 tbsp Dijon mustard

2 tsp fresh thyme leaves

2 tsp prepared horseradish

2 garlic cloves, cores removed and crushed

1 tsp fresh lemon juice

½ tsp paprika

½ tsp fine cooking salt

Step-by-Step Instructions:

Step 1: Prepare the Parchment Paper

Cut a 30cm square piece of baking or parchment paper and set it aside. This will help you shape and store the butter later.

Step 2: Mix the Ingredients

In a bowl, combine all the ingredients: butter, parsley, chives, Dijon mustard, thyme, horseradish, garlic, lemon juice, paprika, and salt.

Start by using a potato masher to blend the butter and ingredients together, then switch to a fork to get a smoother consistency.

Step 3: Shape the Butter

Once everything is mixed, roughly shape the butter mixture into a log while still in the bowl. The texture should remain somewhat chunky, allowing the herbs and spices to be evenly distributed.

Step 4: Roll It Up

Place the butter log lengthwise toward the bottom of the prepared parchment paper.

Roll the paper up from the bottom to enclose the butter, keeping it messy at first. Once you’ve got it started, grab both ends of the paper and twist in opposite directions to tighten and smooth it out.

Step 5: Chill the Butter

Refrigerate the butter roll until you’re ready to use it. The chill time will help it set up nicely, making it easier to slice and spread.

How to Use Cowboy Butter

This flavorful spread is perfect for a variety of dishes:

On Steak – Melt it over a hot steak for a burst of flavor.

With Seafood – It pairs wonderfully with grilled shrimp, lobster, or fish.

On Vegetables – Try it on roasted or grilled veggies like asparagus or corn on the cob for an extra kick.

As a Dip – Serve it as a dip for bread or crackers for a party appetizer.

On Baked Potatoes – Top your baked potatoes with a dollop of Cowboy Butter for an upgraded twist.

Ingredients:

For the Meatballs:

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup grated carrot

2 tablespoons green onions, finely chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon sesame oil

1 teaspoon lime zest

1/4 teaspoon chili flakes (optional)

For the Peanut Sauce:

1/2 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon sesame oil

1/2 teaspoon sriracha (optional, for heat)

1/3 to 1/2 cup warm water (to thin to desired consistency)

Juice of 1 lime

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine all meatball ingredients. Mix gently until just combined.

Roll the mixture into 1 to 1½ inch balls and place them on the prepared baking sheet.

Bake for 18–20 minutes, or until the meatballs are golden and cooked through.

Meanwhile, whisk together all the peanut sauce ingredients in a bowl. Start with 1/3 cup warm water and add more to reach your desired consistency.

Once meatballs are cooked, serve them drizzled with peanut sauce or use as a dip on the side.

Garnish with chopped peanuts, cilantro, and lime wedges if desired. Serve with jasmine rice, noodles, or lettuce cups.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 380 kcal | Servings: 4 servings