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Ingredients

• 1 rack of lamb (about 8 ribs, ~1–1.2 kg / 2–2.5 lb), frenched if desired
• 2 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tsp honey (optional)
• Salt and freshly ground black pepper, to taste
• Optional: 1–2 tbsp finely chopped parsley for garnish

Equipment

• Oven-safe skillet (cast iron ideal) or roasting pan
• Meat thermometer (recommended)
• Sharp carving knife

Step-by-step Method (site-friendly)

1. Preheat oven

Preheat your oven to 450°F (230°C).

2. Prepare the lamb

Pat the rack of lamb dry with paper towels. Trim excess fat if needed and, if not already frenched, you can remove meat from the rib tips for a cleaner presentation.

3. Make the herb marinade

In a small bowl combine:

• 1 tbsp olive oil
• Minced garlic
• Chopped rosemary
• Thyme leaves
• Dijon mustard
• Balsamic vinegar
• Honey (if using)
• ½–1 tsp salt and a few grinds of black pepper

Whisk until smooth.

4. Marinate

Rub the marinade evenly over the lamb, pressing it into the meat. For best flavor, cover and refrigerate for 30 minutes to 2 hours. If marinating longer than 30 minutes, bring lamb back to room temperature for about 30 minutes before cooking.

5. Sear the lamb

Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the lamb, fat side down first, for 2–3 minutes until well browned; then sear the other sides 1–2 minutes to develop color.

6. Roast

Place the skillet in the preheated oven. Roast for:

• 15–18 minutes for medium-rare (internal temp 125°F / 52°C when you remove from oven — will rise while resting)
• 18–22 minutes for medium (remove at 135°F / 57°C)
  Adjust time slightly for larger or smaller racks; use thermometer for accuracy.

7. Rest

Remove the lamb and transfer to a cutting board. Tent loosely with foil and rest 10 minutes — this allows juices to redistribute and the internal temperature to rise ~5–7°F (3–4°C).

8. Slice and serve

Slice between the ribs into individual chops. Arrange on a platter, garnish with chopped parsley if desired, and serve immediately with your favorite sides.

Ingredients:

For the chicken:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt & black pepper, to taste

1 teaspoon paprika

1 teaspoon garlic powder

½ cup apple cider

2 tablespoons Dijon mustard

1 tablespoon honey

For the autumn slaw:

2 cups shredded cabbage (red or green)

1 large carrot, shredded

1 apple, thinly sliced

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1 teaspoon honey

Salt & black pepper, to taste

Directions:

Cook chicken:
Preheat oven to 375°F (190°C).
Season chicken with salt, pepper, paprika, and garlic powder.
Heat olive oil in a skillet over medium-high heat and sear chicken 2–3 minutes per side until golden.

Add sauce:
Mix apple cider, Dijon mustard, and honey. Pour over chicken.
Transfer skillet to the oven and bake 20–25 minutes until chicken is cooked through.

Prepare slaw:
In a large bowl, toss shredded cabbage, carrot, and apple with apple cider vinegar, olive oil, honey, salt, and pepper.

Serve:
Plate chicken with pan sauce drizzled on top and serve alongside crisp autumn slaw.

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 360 kcal per serving
Servings: 4

✔️Ingredients

1 tablespoon Paprika
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
½ tablespoon Kosher Salt
1 teaspoon Oregano
1 teaspoon Black Pepper
½ teaspoon dried Thyme leaves
½ teaspoon Cayenne Pepper *or less, depending on spicy preference
⅛ teaspoon Red Pepper Flakes
Cajun Butter
8 tablespoons salted butter softened to room temperature
1½ tablespoons Cajun spice mix
1 teaspoon lime zest one small lime, zested
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped
4-5 Top Sirloin steaks at least 1”thick

✔️Instructions

In a small bowl mix all the spices together for the Cajun spice. Set aside for the butter and seasoning the steaks.
Cajun Butter
In another glass mixing bowl combine the butter, 1 1⁄2 Tablespoon of the cajun spice, lime zest, parsley and chive. Mix with a small spatula or spoon until combined.
On a cutting board or flat working surface, place 1-2 pieces of plastic wrap. Place the butter in the center of the wrap and roll it up to form about a 1½” in diameter log. Place this in the refrigerator until ready to use.
Place your steaks on a baking sheet, and add the Cajun spice to both sides of the steaks, coating all sides. Let the steaks rest at room temperature for 30 minutes before grilling.
Preheat the grill to 450 degrees.
Add the steaks and cook for about 4 to 6 minutes on each side for medium rare 125 degrees *see notes
Remove from the grill onto a platter and place a ½” slice of the Cajun butter on each steak and let them rest for 10 minutes.
Slice the steaks and serve with extra Cajun butter if desired.

Ingredients

• 400–500 g (14–18 oz) smoked haddock fillet (preferably “Finnan haddie” or cold-smoked haddock)
• 600 ml (2½ cups) whole milk
• 500 ml (2 cups) fish stock or light chicken stock (or water + 1 tsp fish/chicken bouillon)
• 500 g (1 lb) potatoes, peeled and cut into 1–2 cm / ½-inch cubes (Yukon Gold or Maris Piper)
• 1 medium onion, finely chopped
• 25 g (2 tbsp) unsalted butter
• 1 bay leaf (optional)
• 100 ml (⅓–½ cup) single cream or double cream (optional — for extra richness)
• Salt and freshly ground black pepper, to taste
• Fresh chopped parsley or chives, for garnish
• Lemon wedges, to serve (optional)

Optional add-ins & swaps: smoked cod or pollock if haddock unavailable; bacon lardons for smoky-salty punch.

Method (site-friendly step-by-step)

1. Poach the haddock gently. Put the milk, fish stock, and bay leaf in a large saucepan and warm over low heat until nearly simmering — do not let it boil. Add the smoked haddock, cover, and poach gently for 6–8 minutes (depending on thickness) until the fish is just cooked through and flakes easily. Remove the haddock with a slotted spoon onto a plate and reserve the poaching liquid. Remove and discard the bay leaf.
   Tip: Keep the milk at a gentle heat to avoid curdling.
2. Sauté the onion. In a separate large heavy pot, melt the butter over medium heat. Add the chopped onion and sweat for 4–5 minutes until soft and translucent but not browned.
3. Cook the potatoes. Add the diced potatoes to the onions and stir for 1–2 minutes. Pour in the reserved poaching liquid (milk + stock) and bring to a gentle simmer. Cook uncovered for 12–15 minutes, or until the potatoes are tender.
4. Flake the fish. While the potatoes cook, remove skin and any bones from the haddock and flake the fish into bite-sized pieces.
5. Create the texture. When the potatoes are tender, use a potato masher (or a large fork) to mash roughly one-third of the potato pieces against the side of the pan — this thickens the soup while leaving a pleasant texture. Alternatively, pulse a cup of the soup in a blender and return it to the pot.
6. Add the fish & cream. Gently fold the flaked haddock into the pot. Stir in the cream (if using) and warm through for 2–3 minutes; do not boil. Taste and season with salt (careful — smoked haddock can be salty) and freshly ground black pepper.
7. Finish & serve. Ladle the Cullen Skink into bowls, garnish with chopped parsley or chives and a twist of black pepper. Serve with crusty bread or oatcakes and lemon wedges on the side.

Ingredients

For the chicken

• 4 bone-in, skinless chicken thighs (or breasts)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp chili powder (optional)
• Salt and black pepper, to taste

For the rice & sauce

• 1½ cups long-grain white rice (rinsed if desired)
• 2½ cups chicken broth
• ½ cup tomato sauce (or crushed tomatoes)
• 1 medium onion, finely chopped
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp ground turmeric (for color; optional)
• ½ cup frozen peas (optional; add last 10 min)
• Salt and black pepper, to taste

For the cheese topping

• 1½ cups shredded mozzarella (or mozzarella + cheddar mix)
• ½ cup grated Parmesan cheese

Garnish (optional)

• Fresh cilantro or parsley, chopped
• Lime wedges for serving

Step-by-Step Method (site-friendly)

1. Prep & season the chicken. Pat chicken dry. Mix garlic powder, onion powder, smoked paprika, cumin, chili powder, salt and pepper; rub evenly over chicken.
2. Sear the chicken. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and sear 4–5 minutes per side until golden. Remove chicken and set aside on a plate.
3. Sauté the aromatics. In the same pan add a splash more oil if needed. Sauté the chopped onion and bell pepper 3–4 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant.
4. Toast the rice. Add the rice to the pan and stir 1–2 minutes so each grain is coated and slightly toasted.
5. Add liquids & seasonings. Stir in chicken broth, tomato sauce, oregano, turmeric, salt and pepper. Bring to a gentle boil.
6. Return the chicken & simmer. Nestle the seared chicken pieces on top of the rice (skin side up if skin on). Reduce heat to low, cover tightly and simmer 25–30 minutes until rice is tender and liquid absorbed. (Check chicken reaches 165°F / 74°C.)
7. Add peas (if using). Stir in frozen peas during the last 8–10 minutes of cooking so they heat through.
8. Cheese finish. Remove lid, sprinkle shredded mozzarella and Parmesan evenly over the surface. Cover and let sit off the heat 5–7 minutes until cheese melts. Alternatively, place under a broiler 1–2 minutes to brown the top (use an ovenproof skillet).
9. Rest & serve. Let the pan sit 3–5 minutes. Garnish with chopped cilantro/parsley and serve with lime wedges.

Ingredients

For the Steak

• 500 g sirloin or ribeye steak, cut into bite-sized cubes
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste

For the Shrimp

• 300 g large shrimp, peeled and deveined
• ½ tsp paprika
• ½ tsp chili flakes (optional)
• Salt and pepper to taste

Garlic Butter Sauce

• 4 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• Optional: ½ tsp crushed red pepper

Instructions

1. Season the Steak

In a bowl, toss the steak cubes with olive oil, paprika, garlic powder, onion powder, salt, and pepper.

2. Sear the Steak

Heat a skillet over high heat. Add the steak and sear for 3–4 minutes, stirring occasionally, until golden brown.

Remove and set aside.

3. Cook the Shrimp

In the same pan, add a small knob of butter. Add the shrimp, paprika, chili flakes, salt, and pepper.

Cook for 2–3 minutes until pink and opaque.

Remove and set aside.

4. Make the Garlic Butter

Lower the heat to medium. Add the remaining butter to the pan.

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

Add lemon juice and parsley.

5. Combine

Return the steak and shrimp to the skillet. Toss everything in the garlic butter sauce for 1–2 minutes to warm through.

Ingredients:

Instructions:

Cook the bacon
In a large pot, cook the bacon pieces over medium heat until crisp. Remove and set aside, leaving the bacon fat in the pot.

Sauté aromatics
Add the onion and sauté in the bacon fat until softened (2–3 minutes), then add the garlic and cook for another minute.

Add potatoes and broth
Add the diced potatoes and pour the chicken broth over them. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (about 15–20 minutes).

Mash lightly
Mash some of the potatoes in the pot with the back of a spoon or a potato masher, keeping the mixture chunky.

Pour in the milk
Add the whole milk and stir gently without boiling.

Add Flavor
Return the bacon to the pot, then add:

• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream (or mild labneh for an Arabic flavor)
  Stir until the ingredients melt and the mixture becomes creamy.

Season
Season with salt and pepper to taste. Add a sprinkle of paprika or onion powder if desired.

To Serve

Serve hot with:

✔ Sliced ​​green onions
✔ More Parmesan
✔ Crunchy bacon pieces on top
✔ Toasted bread on the side

Ingredients:

1 lb ground beef
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 (14.5 oz) can diced tomatoes
1 cup elbow macaroni or any pasta of choice
1 cup shredded cheddar cheese
1/2 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

In a large pot, heat olive oil over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 5-7 minutes.
Add the chopped onion and minced garlic to the pot and cook for another 2-3 minutes until softened.
Pour in the beef broth and diced tomatoes, then bring the mixture to a simmer.
Stir in the pasta and cook according to the pasta package instructions, about 8-10 minutes.
Once the pasta is cooked, reduce the heat and add the shredded cheddar cheese and heavy cream, stirring until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Serve the soup hot, garnished with chopped fresh parsley.

Cooking Time: 20 minutes | Servings: 4 | Calories: ~550 per serving

This Garlic Butter Steak Bites balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.

Garlic Butter Steak Bites captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Garlic Butter Steak Bites becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.

Ingredients
For the topping:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
12 maraschino cherries, halved
1 cup pineapple chunks (or drained crushed pineapple)
For the cupcake batter:
1 box yellow cake mix
Ingredients listed on the box (usually eggs, oil, and water)
Instructions

1. Prep
   Preheat oven to 350°F (175°C).
   Generously spray a 12-cup muffin tin with nonstick spray.
2. Make the topping
   In a small bowl, mix the melted butter and brown sugar.
   Spoon about 1 tablespoon of this mixture into each muffin cup.
   Add 2–3 pineapple chunks (or 1 tablespoon crushed pineapple) to each cup.
   Place half a maraschino cherry, cut side up, in the center.
3. Add the cake batter
   Prepare the cake mix as instructed on the box.
   Fill each muffin cup about 2/3 full with batter.
4. Bake
   Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool & flip
   Let the cupcakes cool in the pan for 5 minutes.
   Place a baking sheet or cooling rack over the tin and carefully flip to release the cupcakes.
   Let them cool completely.
   Tips
   For extra flavor, add 1–2 tablespoons of pineapple juice to the batter.
   Serve warm for maximum gooey deliciousness!
   Store leftovers in an airtight container in the fridge.