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Ingredients:

1 lb (450 g) beef sirloin or tenderloin, cut into 1‑inch cubes

2 tbsp neutral oil (vegetable or canola)

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp fish sauce

1 tsp sugar

3 cloves garlic, minced

1 small onion, thinly sliced

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

Fresh cilantro or lime wedges (for garnish)

Optional: black pepper to taste

Directions:

In a bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and minced garlic. Add the beef cubes and toss to coat. Marinate for at least 15 minutes.

Heat oil in a large skillet or wok over high heat until very hot. Add the marinated beef in a single layer. Let sear for 1–2 minutes without stirring, then toss and cook for another 2–3 minutes until browned and cooked to your preferred doneness.

Remove the beef from the pan and set aside.

In the same skillet, add the sliced onion, bell pepper, and cherry tomatoes. Stir‑fry for 2–3 minutes until they begin to soften.

Return the beef to the pan and toss everything together for another 1–2 minutes to blend flavors. Season with additional black pepper if desired.

Remove from heat and garnish with fresh cilantro and lime wedges. Serve immediately with steamed rice or greens.

Prep Time: 15 minutes | Cooking Time: 8 minutes | Total Time: 23 minutes
Kcal: ~350 kcal per serving
Servings: 4

Ingredients

24 ounces (3 cups) water

2 tablespoons lemon juice (freshly squeezed for best flavor)

1 tablespoon apple cider vinegar (with “the mother” preferred)

¼ teaspoon pink Himalayan salt

¼ teaspoon ground ginger

Must express something to keep getting my recipes…. Thank you.

These melt-in-your-mouth mints are classic, creamy, and perfect for holidays, showers, or candy trays.
Ingredients
4 oz (½ block) cream cheese, softened
3–4 cups powdered sugar (as needed)
½ tsp peppermint extract (or spearmint)
Food coloring (red & green, optional)
Extra powdered sugar (for dusting)
Instructions
Mix the base:
In a bowl, beat the softened cream cheese until smooth. Mix in the peppermint extract.
Sweeten & thicken:
Gradually add powdered sugar, 1 cup at a time, until a soft, non-sticky dough forms (play-dough texture).
Color the dough:
Divide dough into portions and tint with food coloring if desired.
Shape:
Roll small balls (½–1 tsp each). Roll lightly in powdered sugar, then press with a fork or mold into mint shapes.
Dry:
Place on parchment paper and let dry at room temperature for 12–24 hours, flipping once, until firm on the outside.
Store:
Keep in an airtight container in the refrigerator up to 2 weeks, or freeze for longer storage.
Tips
Start with less extract—peppermint is strong.
For swirl mints, roll two colors into ropes, twist, then slice and press.
Swap peppermint for vanilla, lemon, or almond for variety.

Ingredients
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise (or plain Greek yogurt for a lighter option)
1 cup cherry tomatoes, halved or quartered
6–8 slices cooked bacon, crumbled
1–2 tablespoons lemon juice or apple cider vinegar
Salt & black pepper, to taste
Crisp lettuce leaves (romaine, butter lettuce, or iceberg)
Instructions
In a medium bowl, combine the chopped eggs, mayonnaise (or Greek yogurt), and lemon juice.
Gently fold in the cherry tomatoes and crumbled bacon.
Season with salt and black pepper to taste.
Spoon the mixture into clean, dry lettuce leaves.
Serve immediately or chill for 15–20 minutes for extra freshness.
Optional Add-Ins
Chopped green onions or chives
A dash of garlic powder
Avocado chunks for extra creaminess
Perfect as a light lunch, low-carb dinner, or party appetizer

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock (or chicken broth)
• 1/2 cup dry white wine (optional; substitute with more broth)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon paprika
• Salt and black pepper, to taste
• 1/2 pound cooked shrimp, chopped
• 1/2 pound lump crab meat
• 1 tablespoon fresh lemon juice
• Fresh parsley or chives, finely chopped (for garnish)

Instructions

1. Sauté the Aromatics
   In a large pot, melt the butter with olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
2. Make the Roux
   Sprinkle the flour evenly over the onion mixture. Stir constantly for 2 minutes to create a light roux, ensuring it does not brown.
3. Build the Broth
   Slowly whisk in the seafood stock and white wine (if using), stirring continuously to prevent lumps.
4. Simmer and Thicken
   Bring the bisque to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
5. Add Cream and Seasonings
   Stir in the heavy cream, milk, Old Bay seasoning, paprika, salt, and pepper. Simmer gently for another 5 minutes.
6. Add the Seafood
   Gently fold in the shrimp and crab meat. Cook for 5 minutes, just until the seafood is heated through.
7. Finish and Serve
   Stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or chives.

Ingredients

(serves 4):
4 cups mixed crisp lettuce
1 cup fresh cucumber slices
1 cup grilled chickpeas
1 cup roasted beets, cubed
Optional festive add-ins (highly recommended):
½ cup pomegranate arils
1 orange or mandarin, segmented
¼ cup crumbled feta or goat cheese
¼ cup toasted walnuts or pistachios
🥗 Instructions
Prepare the base
Add the mixed lettuce to a large serving bowl.
Layer the vegetables
Arrange cucumber slices, roasted beets, and grilled chickpeas evenly over the greens.
Add citrus & crunch
Scatter pomegranate arils and citrus segments on top. Finish with nuts and cheese if using.
Dress & toss
Drizzle with dressing just before serving and gently toss to combine.
🍯 Simple Citrus Dressing
Whisk together:
3 tbsp olive oil
2 tbsp fresh orange or lemon juice
1 tsp honey or maple syrup
Salt & black pepper to taste
✨ Serving tip: This salad pairs beautifully with roasted chicken, fish, or as a festive holiday side. Fresh, colorful, and perfectly balanced for winter tables!

Ingredients
16 oz (450 g) cream cheese, softened
1/2 cup shredded cheddar cheese
1/3 cup dried cranberries, finely chopped
1/3 cup walnuts or pecans, finely chopped
Holiday Spice & Flavor Add-Ins
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried parsley or chives
1/4 tsp smoked paprika (optional, for warmth)
Salt and black pepper, to taste
For Coating
Extra chopped cranberries
Extra chopped nuts
Optional: fresh parsley or rosemary, finely minced
Instructions
Mix the Base
In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add Flavor
Stir in the cheddar cheese, chopped cranberries, nuts, garlic powder, onion powder, herbs, paprika, salt, and pepper until well combined.
Shape
Transfer the mixture onto plastic wrap. Shape into a ball, wrap tightly, and refrigerate for at least 1 hour to firm up.
Coat
Unwrap the chilled cheese ball and roll it in extra cranberries, nuts, and herbs until fully coated.
Serve
Let sit at room temperature for 10–15 minutes before serving.
Serving Ideas
Serve with crackers, toasted baguette slices, pretzels, or apple slices
Pair beautifully with sparkling wine or a crisp white
✨ Make-ahead friendly: Can be prepared up to 2 days in advance and kept refrigerated.

Ingredients

Spinach & Mushroom Filling

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cups mushrooms, sliced
• 3 cups fresh spinach
• 3 garlic cloves, minced
• Salt and black pepper, to taste

White Sauce (Béchamel)

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon ground nutmeg
• Salt and black pepper, to taste

For Assembly

• 9–12 lasagna sheets (no-boil or pre-cooked)
• 1 cup shredded mozzarella cheese (for topping)
• ¼ cup grated Parmesan cheese (for topping)

Instructions

1. Prepare the Filling

Preheat the oven to 180°C (350°F).

Heat olive oil in a large skillet over medium heat.

Sauté the onion until soft and translucent.

Add the mushrooms and cook until golden and tender.

Stir in the garlic and spinach; cook until the spinach wilts.

Season with salt and pepper, then set aside.

2. Make the White Sauce

In a saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute.

Gradually add the milk, whisking constantly until smooth and thickened.

Remove from heat and stir in ricotta, mozzarella, Parmesan, nutmeg, salt, and pepper.

3. Assemble the Lasagna

Spread a thin layer of white sauce in a baking dish.

Add a layer of lasagna sheets, followed by spinach-mushroom filling and more white sauce.

Repeat the layers until all ingredients are used, finishing with a layer of white sauce.

Sprinkle the top with shredded mozzarella and Parmesan.

4. Bake & Serve

Bake for 30–35 minutes, until bubbly and golden on top.

Let rest for 10 minutes before slicing and serving.

Ingredients
Cheesecake Filling
2 cups cooked beetroot, peeled and pureed
10 oz cream cheese, softened
6 oz feta cheese, crumbled
2 large eggs, room temperature
1/2 cup sour cream
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh dill, finely chopped
2 tbsp olive oil
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
Optional Crust (Highly Recommended)
1 1/2 cups crushed savory crackers or graham crackers
5 tbsp melted butter
Topping
1/4 cup pistachios, roughly chopped
Fresh dill sprigs
Extra crumbled feta
Drizzle of olive oil or honey (optional)
Instructions
Prepare the Crust (Optional)
Preheat oven to 325°F (165°C).
Mix crushed crackers with melted butter.
Press firmly into the bottom of a greased 8-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Make the Filling
In a large bowl, beat cream cheese until smooth.
Add beetroot puree and olive oil; mix until fully incorporated.
Blend in feta, sour cream, lemon juice, lemon zest, dill, salt, and pepper.
Add eggs one at a time, mixing gently after each to avoid over-beating.
Bake
Pour filling over cooled crust.
Smooth the top.
Bake for 45–55 minutes, until the center is just set with a slight wobble.
Turn off oven, crack the door open, and let cheesecake cool inside for 30 minutes.
Chill
Refrigerate for at least 4 hours (overnight is best) to fully set and develop flavor.
Garnish & Serve
Sprinkle with pistachios, extra feta, and fresh dill.
Finish with a light drizzle of olive oil or honey if desired.
Serving Suggestions
Serve chilled or slightly cool
Pair with arugula salad, flatbread, or toasted sourdough
Perfect for holidays, brunch tables, or elegant mezze spreads

Ingredients

Seafood

• ½ lb large shrimp, peeled and deveined
• ½ lb calamari rings
• 1 lb mussels, scrubbed and debearded
• ½ lb white fish fillets (cod, halibut, or haddock), cut into chunks

Sauce

• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ cup dry white wine
• 1½ cups crushed tomatoes
• 1 cup seafood or fish broth
• Salt and freshly ground black pepper, to taste

To Finish

• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot or deep skillet over medium heat.

Add the onion and red bell pepper and cook for 4–5 minutes, until softened.

Stir in the garlic and cook for 30 seconds, until fragrant.

2. Build the Sauce

Add smoked paprika, sweet paprika, and crushed red pepper flakes. Stir well.

Pour in the white wine and simmer for about 2 minutes, allowing it to reduce slightly.

Add crushed tomatoes and seafood broth.

Simmer uncovered for 10–12 minutes, until the sauce thickens slightly.

3. Cook the Seafood

Add the calamari and fish pieces to the sauce. Simmer for 3–4 minutes.

Add the shrimp and mussels, cover, and cook for 5–7 minutes, until the mussels open and the seafood is just cooked through.

Discard any mussels that do not open.

4. Finish & Serve

Season with salt and black pepper to taste.

Sprinkle with fresh parsley and serve hot with lemon wedges and crusty bread.