Ingredients
1 cup white chocolate chips
4 oz cream cheese, softened
1 teaspoon orange zest
1 teaspoon orange extract (or 2–3 drops orange oil)
1 cup powdered sugar
Optional: a drop of orange food coloring
For coating: additional melted white chocolate OR powdered sugar
Instructions
Make the Base
In a microwave-safe bowl, melt the white chocolate chips in 20–30 second intervals, stirring until completely smooth.
Blend the Flavors
In another bowl, beat the softened cream cheese until smooth. Add orange zest, orange extract, and powdered sugar. Mix until creamy and well combined.
Combine
Pour the melted white chocolate into the cream cheese mixture. Mix thoroughly. If you want a light orange color, add a tiny drop of food coloring.
Chill the Mixture
Cover the bowl and refrigerate for 1–2 hours, or until firm enough to scoop.
Shape the Truffles
Scoop small portions using a teaspoon or mini cookie scoop. Roll into smooth balls with your hands.
Coat
Dip the truffles into melted white chocolate for a smooth shell, or simply roll them in powdered sugar for a softer finish.
Chill Again
Place the truffles on a parchment-lined tray and refrigerate for 30 minutes to set.
Storage
Keep truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories per serving: ~500 kcal

📝 Ingredients:

2 boneless, skinless chicken breasts 🍗

1 cup jasmine or sushi rice 🍚

1 ½ cups broccoli florets 🥦

½ cucumber, thinly sliced 🥒

For the Teriyaki Sauce:

3 tbsp soy sauce 🧂

1 tbsp honey 🍯

1 tbsp brown sugar

1 tbsp rice vinegar

1 tsp sesame oil

1 clove garlic, minced 🧄

1 tsp fresh grated ginger

1 tsp cornstarch + 2 tsp water (for slurry)

👨‍🍳 Instructions:

Cook rice according to package instructions. Fluff and set aside.

Steam broccoli for 4–5 minutes until just tender. Season lightly with salt.

Prepare the sauce: Combine soy sauce, honey, sugar, vinegar, sesame oil, garlic, and ginger in a saucepan. Bring to a simmer.

Thicken with slurry: Mix cornstarch and water, then stir into the sauce. Cook 1–2 minutes until thick and glossy. Set aside.

Cook chicken: Sear chicken breasts in a pan over medium heat with a little oil, about 6–7 minutes per side or until fully cooked (internal temp 75°C/165°F).

Slice the chicken and brush or drizzle generously with teriyaki sauce.

Assemble bowls: Divide rice between two bowls. Top with sliced teriyaki chicken, steamed broccoli, and cucumber slices.

💡 Notes & Variations:

Swap chicken for tofu or salmon.

Add sesame seeds or scallions for garnish.

Use pre-made teriyaki sauce if short on time.

1 lb assorted beans, sorted and not precooked
(I used small red beans, great northern beans and pinto beans)
1 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1.5 cups chopped cabbage
1 smoked turkey leg
1 lb andouille sausage, 1/2 inch pieces
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh thyme
1 tsp fresh rosemary, chopped
1 tsp salt
1 tsp pepper
1/2 tsp Cajun seasoning
6 cups chicken broth (I use better than bouillon)
3 tbsp olive oil

Put instapot on high saute mode, add olive oil and bell peppers & onions. Stir in herbs and seasoning. Cook approximately 5 minutes, until veggies are softened. Add broth, cabbage, beans and smoked turkey leg.
Pressure cook on high 1 hour and 20 minutes and natural release 15 minutes . Release remaining pressure. While the pot is doing the natural release, brown up your andouille sausages.

Remove turkey leg and shred meat. Add back to pot. If you want creamier beans, remove approximately 1.5 cup of the beans and blend and return to pot. Add in smoked sausages. Enjoy!

(Budget-Friendly & Tender)
This beautiful roast proves you can serve something impressive without spending a fortune. Cuts like top round, bottom round, or sirloin tip often cost under $15—especially if you grab one from the sale section and tuck it into the freezer until the holidays. When you treat these cuts right, they become incredibly flavorful and tender, especially sliced thin like this.
Ingredients
1 inexpensive beef roast (2.5–3 lbs: top round, bottom round, or sirloin tip)
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
1 tbsp garlic powder
2 tsp onion powder
2 tsp dried thyme
2 tsp dried rosemary
1 tsp paprika
1 tsp dried oregano
Optional: 1 tbsp Dijon mustard
Instructions

1. Prep the Roast
   Pat the roast dry with paper towels. If time allows, let it sit at room temperature for about 30 minutes so it cooks more evenly.
2. Make the Herb Rub
   Mix the salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and oregano. Rub the roast all over with olive oil (or a mix of olive oil + Dijon), then coat generously with the seasoning.
3. Sear for Flavor
   Heat a skillet over medium-high heat. Sear all sides of the roast until deeply browned. This step builds that savory crust seen in your photo.
4. Roast Low & Slow
   Preheat your oven to 325°F (165°C).
   Place the roast on a rack inside a roasting pan.
   Roast until it reaches:
   125°F (52°C) for medium-rare
   135°F (57°C) for medium
   Depending on the size, expect around 1½–2 hours.
5. Rest
   Once out of the oven, tent loosely with foil and rest 15–20 minutes. This keeps the juices where they should be—inside the meat.
6. Slice Very Thin
   Using a sharp knife, slice against the grain into thin, almost shaved pieces. This is the key to making lean roasts unbelievably tender and stretching the servings for a crowd.
   Serving Ideas
   A drizzle of warm pan drippings
   Horseradish cream or Dijon
   Mashed potatoes, roasted veggies, or a festive salad

Ingredients
For chicken marination (optional but recommended):
Chicken – 500 g
Curd – ¼ cup
Ginger garlic paste – 1 tbsp
Salt – ½ tsp
Black pepper – ½ tsp
Whole spices:
Bay leaf – 1
Cinnamon – 1 small piece
Cloves – 4
Green cardamom – 3
Black cardamom – 1
Star anise – 1
Shahi jeera – ½ tsp
Other ingredients:
Basmati rice – 2 cups (soaked 20 mins)
Onion – 2 medium, thin sliced
Tomato – 1 medium (optional)
Green chillies – 3–4 slit
Ginger garlic paste – 1 tbsp
Mint leaves – ½ cup
Coriander leaves – ½ cup
Oil – 3 tbsp
Ghee – 1 tbsp
Salt – to taste
Water – 3½ cups (for 2 cups rice)
Lemon juice – 1 tbsp

🥘 Method

1. Fry the onions
   Heat oil + ghee.
   Add sliced onions and fry until light golden.
   Remove a handful for garnishing (optional).
2. Cook the chicken
   Add whole spices into the same oil.
   Add ginger garlic paste and sauté.
   Add marinated chicken (or raw chicken), green chillies, and sauté on high for 3–4 minutes.
   Add tomatoes (optional).
   Add mint + coriander.
   Cook until chicken releases oil and is 70% done.
3. Add rice
   Add soaked & drained basmati rice.
   Mix gently without breaking rice.
4. Add water & seasoning
   Add 3½ cups hot water.
   Add salt to taste (water should taste slightly salty).
   Add lemon juice.
5. Dum cooking
   Cover and cook on medium heat until water reduces.
   Then lower the flame, place a tawa below, and cook on dum for 10 minutes.
6. Rest
   Switch off and rest for 10 minutes before fluffing.
   🍽️ Serve with
   Onion raita
   Green chutney
   Salad
   Fried onions

Ingredients
For marinating prawns:
Large prawns – 500 g
Turmeric – ¼ tsp
Red chilli powder – ½ tsp
Salt – ¼ tsp
For the curry:
Oil – 3 tbsp
Ghee – 1 tbsp
Onions – 2 medium (finely chopped)
Ginger garlic paste – 1 tbsp
Tomatoes – 2 medium (ground or finely chopped)
Green chillies – 2 slit
Curry leaves – 6–8
Turmeric – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Black pepper powder – ½–¾ tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Salt – to taste
Water – as needed
Optional:
1 tbsp coconut milk or fresh cream (for richness)

⭐ Method
Step 1: Marinate the prawns
Clean prawns well.
Mix turmeric, salt and red chilli powder.
Marinate for 10 minutes.
Step 2: Shallow fry the prawns
Heat 2 tbsp oil.
Fry prawns on medium flame for 1–2 minutes each side (do NOT overcook).
Remove and keep aside.
Step 3: Prepare the masala
In the same pan, add 1 tbsp oil + 1 tbsp ghee.
Add curry leaves and green chillies — splutter them.
Add chopped onions and sauté until golden.
Add ginger garlic paste; fry until raw smell disappears.
Add tomatoes and cook until oil separates.
Step 4: Add spices
Add turmeric, red chilli powder, coriander powder, cumin powder & black pepper.
Sauté the masala until it looks thick and glossy.
Step 5: Add prawns
Return the fried prawns to the masala.
Mix gently to coat them well.
Add ¼–½ cup hot water depending on gravy thickness you want.
Cover and cook on low flame for 5 minutes only.
Add garam masala and optional coconut milk/cream.
Simmer for 1 minute and switch off.

Ingredients

For the filling

• 1 lb (450 g) ground beef
• 1 cup diced yellow onion (about 1 small onion)
• 2 cloves garlic, minced
• 1 tsp olive oil (or 1 tbsp beef fat from pan)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• ½ tsp smoked paprika (optional)
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 1 cup pizza-style tomato sauce (use a no-sugar variety if you avoid added sugar) — or passata
• 1 tbsp tomato paste (for deeper flavor)

For the enchiladas

• 8 medium tortillas (corn or flour). See low-carb / no-flour note below.
• 2 cups shredded mozzarella (or a pizza-blend)
• ½ cup grated Parmesan or Pecorino
• 1 cup shredded cheddar (optional, for sharper bite)
• 1 small jar (about 8 oz / 230 g) pizza-style marinara or enchilada sauce — again choose no-sugar if needed

Toppings (optional)

• Fresh basil or chopped cilantro
• Sliced olives, pepperoni pieces, or sliced cherry tomatoes
• Sour cream or crema
• Red pepper flakes

Directions

1. Preheat & prep. Preheat oven to 375°F (190°C). Lightly grease a 9×13” (23×33 cm) baking dish.
2. Cook the beef. In a large skillet over medium heat, add olive oil. Sauté diced onion until soft, 3–4 minutes. Add garlic and cook 30 seconds until fragrant. Add ground beef and break up with a spoon; cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.
3. Season & saucify. Stir in oregano, basil, paprika, salt, and pepper. Add tomato paste and stir 1 minute, then pour in 1 cup pizza sauce/passata. Simmer 4–5 minutes until slightly thickened. Taste and adjust seasoning.
4. Assemble enchiladas. Spread ½ cup of the pizza/enchilada sauce across the bottom of the prepared dish. Warm tortillas briefly (15–20 seconds in microwave or in a hot skillet) so they’re pliable. Spoon ~1/4 cup beef mixture along the center of each tortilla, sprinkle ~2 tbsp mozzarella, roll tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
5. Top & cheese. Pour remaining sauce evenly over the rolled enchiladas, then top with the remaining shredded cheeses and grated Parmesan.
6. Bake. Bake uncovered for 18–22 minutes, until cheese is melted and bubbling and edges begin to brown. For a golden top, broil 1–2 minutes — watch carefully to avoid burning.
7. Finish & serve. Let rest 3–5 minutes. Sprinkle with chopped fresh basil or cilantro and any toppings you like (olive slices, pepperoni pieces for more pizza vibe). Serve with sour cream or a green salad.

Ingredients
For the Peach Filling
2 cups diced peaches (fresh or frozen, thawed)
2 tbsp unsalted butter
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
For the Pound Cake
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup heavy cream OR whole milk
For the Glaze (optional but amazing!)
1 cup powdered sugar
2–3 tbsp peach juice (from cooked peaches) or milk
1/2 tsp vanilla
👩‍🍳 Instructions

1. Make the Peach Filling
   In a saucepan, melt the butter over medium heat.
   Add peaches, brown sugar, cinnamon, nutmeg, and vanilla.
   Cook for 5–7 minutes until the peaches soften and the mixture thickens slightly.
   Remove from heat and let cool.
2. Prepare the Pound Cake Batter
   Preheat oven to 325°F (165°C).
   Grease and flour a Bundt pan well.
   In a large bowl, cream the butter and sugar until very light and fluffy—about 4–5 minutes.
   Add eggs one at a time, mixing well after each.
   Mix in vanilla.
   In a separate bowl: whisk flour, baking powder, and salt.
   Add dry ingredients to the butter mixture in thirds, alternating with heavy cream.
   Mix until smooth and thick.
3. Assemble the Cake
   Spoon ½ of the batter into the Bundt pan.
   Add ½ of the peach mixture on top.
   Add the rest of the batter, then the remaining peaches.
   Lightly swirl with a knife—but do NOT overmix.
4. Bake
   Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
   Let the cake cool in the pan for 15 minutes, then turn out onto a cooling rack.
5. Glaze
   Whisk powdered sugar with peach juice or milk until smooth.
   Drizzle generously over the cooled cake.
   💛 Tips
   If using canned peaches, drain well before cooking.
   For extra peach flavor, add a few slices to the bottom of the Bundt pan before pouring the batter.
   This cake stays moist for 3–4 days covered.

Ingredients:

• 1 box chocolate cake mix (15.25 oz / 432 g), plus ingredients on package
• 1 1/2 cups shredded sweetened coconut (4.5 oz / 128 g)
• 1 cup granulated sugar (7 oz / 200 g)
• 1 cup whole milk (8 fl oz / 240 ml)
• 1 tsp vanilla extract (5 ml)
• 1 1/2 cups chocolate chips (9 oz / 255 g)
• 1 cup heavy cream (8 fl oz / 240 ml)

Directions:

1. Prepare the chocolate cake mix according to the package instructions and bake in a greased 9×13 inch pan. Allow the cake to cool completely.
2. In a medium saucepan, combine the shredded coconut, granulated sugar, whole milk, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes sticky, about 10-12 minutes. Remove from heat and allow to cool slightly.
3. Once the cake is cooled, evenly spread the coconut mixture over the top of the cake.
4. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy to create the ganache.
5. Pour the chocolate ganache over the coconut layer, spreading it evenly.
6. Refrigerate the cake for at least 2 hours or until the ganache is set.
7. Slice and serve chilled.

Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 430 kcal per serving | Servings: 12 servings

Tips:
Use fine shredded coconut for a smoother texture in the coconut layer.
Warm the ganache slightly before pouring to ensure it spreads evenly over the cake.

Ingrédients :

• 2 œufs

• 1 tasse de sucre (200 g)

• ½ tasse d’huile (120 ml)

• 1 tasse de lait (240 ml)

• 2 tasses de farine (250 g)

• 1 cuillère à soupe de levure chimique

• 1 cuillère à café d’extrait de vanille

• (Optionnel) une pincée de sel

⸻

Préparation :

1. Préparer la pâte :

Dans un mixeur ou un grand bol, ajoutez les œufs, le sucre, le lait, l’huile et la vanille.

Mixez (ou fouettez) jusqu’à obtenir un mélange homogène.

2. Ajouter les ingrédients secs :

Incorporez la farine, la levure et le sel.

Mélangez doucement jusqu’à obtenir une pâte lisse et sans grumeaux.

3. Cuisson :

Versez la pâte dans des moules à muffins garnis de caissettes en papier ou en silicone (remplissez aux ¾).

Faites cuire dans un four préchauffé à 180 °C pendant 20 à 25 minutes, jusqu’à ce qu’ils soient bien dorés.

4. Refroidir :

Laissez tiédir sur une grille avant de servir.