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Ingredients:
3 pounds (1.3–1.5 kg) sweet potatoes
1/4 cup (60 g) olive oil
1–2 teaspoons salt (to taste)
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon paprika or smoked paprika (optional)
Fresh herbs like rosemary or thyme (optional)
Instructions:
Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper for easy cleanup.
Prepare the Sweet Potatoes
Wash and peel the sweet potatoes (peel is optional).
Slice them thinly and evenly — about 1/8 inch (3 mm) thick — for maximum crispiness.
Season
Place the slices in a large bowl.
Drizzle with the olive oil, then add salt, pepper, and any extra seasoning you’d like.
Toss well to ensure every slice is coated.
Arrange on Baking Sheet
Lay the slices in a single layer on the baking sheet.
Avoid overlapping — this is key for crisp edges.
Roast
Roast for 25–35 minutes, flipping halfway through.
Bake until the edges are golden and crispy and the centers are slightly tender.
Finish
Sprinkle a little extra salt or fresh herbs on top if desired.
Serve hot and enjoy

Ingredients

For the Pasta

300g shellfish or conchiglie pasta

Water and salt for boiling

For the Salad and Steak

400g diced steak

1 tsp salt

½ tsp black pepper

½ tsp paprika

½ tsp garlic powder

2 tbsp oil

For the Creamy Sauce

2 tbsp butter

1 small chopped onion

3 minced garlic cloves

1 cup cooking cream

½ cup beef or chicken stock

1 tsp Italian seasoning

½ tsp dried chili powder or crushed red pepper

1 cup shredded mozzarella or Monterey Jack cheese

Parsley for garnish

Method

Boil the pasta until al dente, then drain.

Season the steak with salt, pepper, paprika, and garlic powder.

Heat the oil in a hot pan. Add the meat and cook until browned and cooked through, but still tender. Remove and set aside.

In the same pan, add the butter and then the onion and cook until softened. Add the garlic and cook for one minute.

Add the cream, stock, and spices, and stir until the sauce thickens.

Return the meat to the pan and stir it into the sauce.

Add the cooked pasta and stir until it’s coated in the sauce.

Sprinkle the cheese over the mixture and let it melt, then stir briefly.

Serve the dish garnished with a sprinkle of parsley.

Ingredients
For the Chicken:
1 large chicken breast
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili flakes (optional)
Salt & pepper to taste
For the Salad Bowl:
2 cups chopped romaine or mixed greens
1 cup cucumber slices
1 cup cherry tomatoes, halved
1 cup corn (fresh, canned, or thawed frozen)
For the Guacamole:
1 ripe avocado
1 tbsp lime juice
1 tbsp finely chopped onion (optional)
Salt & pepper to taste
Pinch of chili flakes
Instructions

1. Grill the Chicken
   Rub chicken breast with olive oil and all seasonings.
   Heat a grill pan or outdoor grill over medium-high.
   Cook chicken 5–7 minutes per side, or until nicely charred and cooked through.
   Let it rest for 5 minutes, then slice.
2. Make the Guacamole
   Mash avocado with lime juice, salt, pepper, and chili flakes.
   Stir in onion if using.
3. Assemble the Bowl
   Add greens to the bottom of a large bowl.
   Arrange sliced cucumbers, cherry tomatoes, and corn around the edges.
   Place the grilled chicken slices on top.
   Add a generous scoop of guacamole in the center.
   Sprinkle a little chili flake for finish.
   Optional Add-Ons
   Black beans
   Red onion slices
   Shredded cheese
   Tortilla strips
   Cilantro
   A drizzle of ranch, chipotle mayo, or lime vinaigrette

Ingredients:
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 large egg
1 tsp vanilla extract (or almond extract for classic holiday flavor)
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Optional: holiday sprinkles, colored sugar, or food coloring
Instructions:
Preheat oven to 350°F (175°C). Do not line your baking sheet—spritz cookies stick better on an unlined sheet.
Beat the butter and sugar together until light and fluffy.
Add the egg and vanilla (or almond extract) and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add this to the butter mixture and mix just until combined.
(Dough will be soft—perfect for pressing.)
Fill your cookie press with dough and press shapes onto an ungreased baking sheet.
Decorate with sprinkles or colored sugar if desired.
Bake 8–10 minutes, until the edges are just beginning to turn golden.
Cool on the pan for 2–3 minutes, then transfer to a rack to cool completely.
Tips for Perfect Spritz Cookies
Use softened—not melted—butter
Chill dough only if it’s too soft to press

Ingredients

Protein & Toppings

• 12–15 large shrimp, peeled & deveined
• 1 jalapeño cheddar sausage, sliced
• 2 boiled eggs, halved
• 1 fresh jalapeño, sliced
• 2 green onions, chopped

For the Ramen Bowl

• 1 pack ramen noodles
• 1 tbsp vegetable oil
• ½ cup diced red bell pepper
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp sriracha (more if you like spicy)
• ½ tsp smoked paprika
• ½ tsp chili flakes
• Salt & pepper to taste

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Instructions

1. Sear the Sausage & Shrimp

1. Heat the oil in a pan over medium-high heat.
2. Add sausage slices and cook until browned on both sides. Remove and set aside.
3. In the same pan, cook the shrimp for 2–3 minutes per side until pink and lightly caramelized. Set aside.

2. Build the Spicy Broth

1. Add garlic and red bell pepper to the pan and sauté 1 minute.
2. Pour in chicken broth, soy sauce, sriracha, smoked paprika, and chili flakes.
3. Bring to a simmer and cook for 3–4 minutes.

3. Cook the Ramen

1. Add the dry ramen noodles directly into the broth.
2. Cook until soft and separated (2–3 minutes).
3. Season with salt & pepper.

4. Assemble the Bowl

1. Transfer ramen and broth into a serving bowl.
2. Add the seared sausage and shrimp.
3. Top with boiled eggs, jalapeño slices, and green onions.
4. Sprinkle more chili flakes if you love heat!

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Tips for Extra Flavor

• Add a spoon of garlic butter for richness.
• Use Cajun seasoning for a smokier flavor.
• Drizzle chili oil on top for extra spice and shine.

Ingredients

For the Grilled Chicken

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tsp lemon juice (optional)

For the Creamy Herb Sauce

• 1 cup heavy cream
• 1 tbsp butter
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• ¼ cup grated Parmesan cheese
• 1 tbsp chopped parsley (or mixed herbs)
• Salt & pepper to taste

For the Sides

• 1 cup cooked white rice
• 1 cup green peas (fresh or frozen)
• 1 tsp parsley for garnish

⭐ 

Instructions

1. Grill the Chicken

1. Season the chicken with olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
2. Heat a grill pan or outdoor grill over medium heat.
3. Grill the chicken 5–6 minutes per side, or until golden and fully cooked.
4. Slice and set aside.

2. Make the Creamy Herb Sauce

1. In a small pan, melt the butter and sauté the garlic for 30 seconds.
2. Add the heavy cream and Dijon mustard.
3. Stir in Parmesan cheese and cook until the sauce thickens slightly.
4. Add chopped herbs, salt, and pepper.
5. Simmer 2 minutes, then remove from heat.

3. Prepare the Rice & Peas

1. Cook the rice until fluffy.
2. Steam or boil the peas for 3–4 minutes.

4. Assemble the Dish

1. Place rice and peas on a plate.
2. Add the sliced grilled chicken.
3. Pour the creamy herb sauce generously over the top.
4. Garnish with parsley and serve warm.

Ingredients

• 3 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites
• ¼ tsp salt
• ½ cup dark or semi-sweet chocolate chips (for drizzling)

Instructions

1. Preheat the Oven
   Heat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Mix the Coconut Base
   In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully coated and sticky.
3. Whip the Egg Whites
   In a separate bowl, beat the egg whites with the salt until medium-stiff peaks form.
4. Fold Together
   Gently fold the whipped egg whites into the coconut mixture until fully incorporated.
5. Shape the Macaroons
   Scoop 1–2 tablespoons of mixture and form small mounds on the prepared baking sheet.
6. Bake
   Bake for 18–22 minutes, or until the tops are lightly golden and edges are crisp. Let cool completely.
7. Add the Chocolate Drizzle
   Melt chocolate chips in the microwave in 20-second intervals, stirring until smooth.
   Drizzle generously over the cooled macaroons.
8. Serve & Store
   Let the chocolate set before serving. Store in an airtight container for up to 5 days.

Ingredients

For the Salad

• 4 cups mixed greens (arugula, kale, spinach)
• 1 cup roasted butternut squash cubes
• ½ cup pomegranate seeds
• ½ cup candied pecans or walnuts
• ½ cup crumbled goat cheese or feta
• 1 small red apple, thinly sliced
• ¼ red onion, thinly sliced

For the Dressing

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt & black pepper, to taste

Instructions

1. Roast the Squash
   Preheat oven to 400°F (200°C). Roast butternut squash cubes for 20–25 minutes, until tender and lightly caramelized. Let cool slightly.
2. Make the Dressing
   In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until smooth and emulsified.
3. Assemble the Salad
   In a large salad bowl, combine mixed greens, roasted squash, pomegranate seeds, candied nuts, apple slices, and red onion.
4. Add the Cheese
   Sprinkle crumbled goat cheese or feta over the top.
5. Dress & Serve
   Drizzle with the dressing and toss gently to combine. Serve immediately.

Nutrition (Per Serving — Serves 4)

• Calories: 280
• Protein: 6g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 5g
• Sugars: 14g

Ingredients:
1 cup warm milk (about 110°F / 43°C)
2 ¼ tsp active dry yeast (1 packet)
¼ cup sugar
4 tbsp unsalted butter, melted
1 tsp salt
1 large egg
3 ¼–3 ½ cups all-purpose flour
2 tbsp melted butter (for brushing)
Instructions:
Activate the yeast:
In a bowl, mix warm milk, yeast, and sugar. Let it sit 5–10 minutes until foamy.
Make the dough:
Add melted butter, egg, and salt. Stir in flour gradually until a soft dough forms.
Knead:
Knead 6–8 minutes until smooth and elastic. Add a little flour if sticky.
First rise:
Place in a greased bowl, cover, and let rise 1–1.5 hours, or until doubled.
Shape:
Punch down dough. Divide into 12–15 balls. Arrange in a greased baking dish.
Second rise:
Cover and let rise 30–40 minutes until puffy.
Bake:
Bake at 350°F (175°C) for 18–22 minutes, until golden on top.
Finish:
Brush warm rolls with melted butter. Let them cool just slightly before serving.

Ingredients
1 ½ lbs beef stew meat, cut into bite-sized cubes
Salt & black pepper, to taste
2 tbsp olive oil
1 medium onion, diced
3 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 tbsp tomato paste
8 cups beef broth
1 bay leaf
1 tsp dried thyme
1 tsp dried parsley (or 1 tbsp fresh)
1 cup pearl barley (rinsed)
1 cup diced potatoes (optional but great for heartiness)
1–2 tbsp Worcestershire sauce (optional for depth)
Fresh parsley for serving
Instructions
Brown the beef
Season beef with salt and pepper. Heat olive oil in a large soup pot and sear the beef on all sides until browned. Remove and set aside.
Sauté aromatics
In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and tomato paste and cook 1 minute more.
Build the soup
Return the beef to the pot. Add beef broth, bay leaf, thyme, parsley, Worcestershire (if using), and potatoes.
Simmer
Bring to a boil, then lower heat and simmer for 45 minutes.
Add the barley
Stir in the rinsed pearl barley. Continue simmering for 35–45 minutes, stirring occasionally, until barley is tender and beef is soft.
Taste & adjust
Remove bay leaf. Add more salt, pepper, or Worcestershire to taste.
Serve
Ladle into bowls and top with fresh parsley. Serve with warm bread for maximum comfort.