Blog

🛒 Ingredients (Serves 4)

Broth & Seasoning

• 4 cups chicken or vegetable broth
• 2 tbsp chili garlic sauce
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp minced ginger
• 2 cloves garlic, minced

Noodles & Veggies

• 2 packs instant ramen noodles (discard seasoning packets)
• 1 cup bok choy, chopped
• ½ cup mushrooms, sliced
• 2 green onions, sliced

Optional Toppings

• Soft-boiled eggs
• Sesame seeds

👩‍🍳 Instructions

1. Build the Broth

Bring the broth to a simmer in a large pot over medium heat.

Stir in chili garlic sauce, soy sauce, sesame oil, ginger, and garlic.

Let simmer 5 minutes to deepen the flavor.

2. Add the Vegetables

Add bok choy and mushrooms.

Cook 3–4 minutes, until the vegetables are tender.

3. Cook the Ramen

In a separate pot, cook the ramen noodles according to package directions.

Drain and set aside.

4. Combine & Serve

Add the cooked noodles to the broth and vegetables.

Stir gently to coat.

Ladle into bowls and garnish with:

• Green onions
• Soft-boiled egg (optional)
• Sesame seeds

Serve hot and enjoy the spicy kick!

⏱️ Recipe Notes

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Calories: ~350 per serving
• Servings: 4

🛒 Ingredients (Serves 2)

For the Shrimp

• 250–300 g shrimp, peeled & deveined
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp chili powder
• ½ tsp garlic powder
• Salt & pepper
• Squeeze of lime

For the Mango Salsa

• 1 ripe mango, diced
• ½ red onion, finely chopped
• ½ red pepper (optional), chopped
• 1–2 tbsp cilantro or parsley, chopped
• Juice of ½ lime
• Pinch of salt
• Optional: ½ jalapeño or chili, minced (for heat)

For the Lime-Chili Sauce

• 3 tbsp Greek yogurt or mayo
• 1 tbsp lime juice
• ½ tsp chili flakes or hot sauce
• ½ tsp honey
• Pinch of salt

For the Bowls

• Cooked rice, quinoa, or salad greens
• 1 avocado, sliced
• Cherry tomatoes (optional)
• Cucumber slices
• Extra lime wedges

👩‍🍳 Instructions

1. Make the Mango Salsa

In a bowl, combine mango, red onion, red pepper, cilantro, lime juice, and salt.

Let sit for 5 minutes to enhance flavor.

2. Cook the Shrimp

1. Season shrimp with paprika, chili powder, garlic powder, salt, and pepper.
2. Heat olive oil in a pan over medium-high heat.
3. Cook shrimp 1–2 minutes per side, until pink and lightly golden.
4. Finish with a squeeze of fresh lime.

3. Mix the Lime-Chili Sauce

Whisk together yogurt/mayo, lime juice, chili flakes, honey, and salt until smooth and creamy.

4. Build the Bowls

Layer into two bowls:

• Rice or greens
• Shrimp
• Mango salsa
• Avocado slices
• Cucumber & tomatoes

Drizzle generously with the lime-chili sauce. Add lime wedges on the side.

Ingredients:
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
Additional granulated sugar (for rolling)
Sarris Chocolate stars or kisses
Instructions:
Preheat Oven
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter & Sugars
In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg & Vanilla
Mix in the egg and vanilla until fully combined.
Combine Wet & Dry
Slowly add the dry mixture to the wet mixture, stirring until a soft dough forms.
Shape & Roll
Roll dough into 1-inch balls, then roll each ball in granulated sugar.
Bake
Place on baking sheets and bake for 8–10 minutes or until just lightly golden.
Add Sarris Chocolates
Immediately press a Sarris chocolate into the center of each warm cookie.
The cookie will crack around the edges—perfect!
Cool
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips:
For the softest cookies, don’t overbake—they should look slightly puffy when they come out.
Sarris chocolate stars melt beautifully into the cookie’s center for the perfect finish.
If you’d like, I can format this for your recipe blog, create a printable version, or add variations!

Ingredients:

For the Chicken:

1 lb chicken tenderloins

Salt and pepper, to taste

½ teaspoon garlic powder

2 tablespoons olive oil

For the Sauce:

½ cup (1 stick) butter

2 tablespoons minced garlic

¼ teaspoon red pepper flakes

½ teaspoon salt

½ cup chicken broth

For the Rice:

1½ cups uncooked white rice

3½ cups chicken broth

½ cup freshly grated Parmesan cheese

Directions:

1️⃣ Season the chicken tenderloins with salt, pepper, and garlic powder. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 5-7 minutes, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.

2️⃣ In the same skillet, melt the butter over medium heat. Add the minced garlic, red pepper flakes, and salt. Sauté for about 1-2 minutes until fragrant. Pour in the chicken broth and bring to a simmer.

Add the cooked chicken back into the skillet and let it simmer in the sauce for about 5 minutes, allowing the flavors to meld.

3️⃣ Meanwhile, in a separate pot, combine the uncooked rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir in the grated Parmesan cheese until well combined.

4️⃣
Serve the chicken scampi over the garlic Parmesan rice, drizzling extra sauce on top if desired.

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Calories: ~520 kcal per serving

Servings: 4

These chicken tenders are coated in a sweet and savory brown sugar seasoning and topped with crispy bacon for the perfect flavor combo. An easy and irresistible dish you’ll want to make again and again!

Ingredients:

1 lb chicken tenders (about 8-10 pieces)
8 slices of bacon, cooked and crumbled
1/2 cup brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or oil (for greasing)
Directions:

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and lightly grease it with cooking spray or oil.

Prepare the Seasoning:
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.

Season the Chicken Tenders:
Place the chicken tenders on the prepared baking sheet. Evenly sprinkle the brown sugar mixture over the chicken tenders, coating them well.

Add the Bacon:
Sprinkle the crumbled bacon pieces generously over the seasoned chicken tenders.

Bake:
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.

Serve:
Serve the Bacon Brown Sugar Chicken Tenders hot and enjoy the sweet and savory flavors!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: ~300 kcal per serving
Servings: 4 servings

This dish is perfect for a quick weeknight dinner or as an appetizer at your next gathering!

A creamy, comforting, crowd-pleasing dinner that comes together easily and bakes to cheesy perfection!

Ingredients

300 g spaghetti

2 chicken breasts, diced

1 onion, finely chopped

2 garlic cloves, minced

2 tbsp oil or butter

1 cup chicken broth

1 cup heavy cream

1 cup tomato sauce (or diluted tomato paste)

1 tsp paprika

1 tsp dried thyme

Salt and pepper to taste

1½–2 cups shredded cheese (mozzarella + cheddar)

Fresh parsley for garnish

Instructions

1. Cook the spaghetti halfway in salted boiling water, then drain.
2. Heat oil in a skillet and sauté the chicken until browned and cooked through.
3. Add the onion and garlic; cook until softened.
4. Pour in the chicken broth, tomato sauce, and heavy cream.
5. Season with salt, pepper, paprika, and thyme. Let it simmer for 2 minutes until slightly thickened.
6. Add the par-cooked spaghetti to the sauce and toss to coat.
7. Transfer the mixture to a baking dish and top generously with shredded cheese.
8. Bake in a preheated oven at 200°C (400°F) for 15–20 minutes until bubbly and golden.

Serve With

Fresh parsley on top — and enjoy!

Ingredients:
2 ribeye or sirloin steaks
2 tbsp olive oil
1 tsp coarse salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika (optional)
1 tbsp butter (for finishing)
Fresh rosemary or crushed garlic (optional)
Instructions:
1️⃣ Season the Steak
Pat the steaks dry with paper towels.
Rub with olive oil on both sides.
Season with salt, pepper, garlic powder, and paprika.
2️⃣ Preheat the Grill
Heat your grill or a cast-iron pan over high heat until very hot.
High heat is key for a good crust and grill marks.
3️⃣ Grill the Steak
Place the steak on the grill and don’t move it for:
3–4 minutes for medium
5 minutes for medium-well
Flip and cook the same amount of time on the other side.
4️⃣ Add Flavor
In the last minute, add a piece of butter and a sprig of rosemary on top of the steak to melt and infuse flavor.
5️⃣ Rest the Steak
Remove from heat and let it rest for 5 minutes to keep the juices inside.
Serving Suggestions
Serve with:
Roasted potatoes
Black pepper sauce
Fresh salad
Garlic bread

Ingredients:
2 lbs lamb chops

2 tbsp olive oil

2 tbsp butter

1 tbsp soy sauce

2 tbsp honey

1 tbsp Dijon mustard

4 cloves garlic (minced)

1 tsp smoked paprika

1 tsp ground black pepper

1 tsp salt

1 tsp dried oregano

1/2 tsp crushed red pepper (optional)

1 tbsp balsamic vinegar

Fresh parsley (for garnish)

Instructions:
Marinate the Lamb:

In a bowl, mix olive oil, soy sauce, honey, Dijon mustard, garlic, paprika, black pepper, salt, oregano, and crushed red pepper.

Coat the lamb chops well and let them marinate for at least 30 minutes (or overnight for best flavor).

Cook the Lamb Chops:

Heat a grill or skillet over medium-high heat.

Add butter and sear the lamb chops for 3-4 minutes per side until golden brown.

Reduce heat, cover, and cook for another 3-5 minutes for medium-rare (or longer for desired doneness).

Prepare the Glaze:

In the same pan, add balsamic vinegar and a bit more honey.

Let it reduce for 2 minutes, then drizzle over the lamb chops.

Serve:

Garnish with fresh parsley and serve hot with sides like roasted potatoes or garlic bread..

cinnamon-sweet, and topped with a creamy cottage-cheese icing.
Each roll lands around 8g protein (depending on brands), and they’re ready in under 30 minutes!
🍥 High-Protein Cinnamon Rolls (No Yeast, No Rising!)
Makes 8 rolls · Ready in 25–30 minutes
INGREDIENTS
For the Dough
1 cup cottage cheese (blended smooth)
1 cup Greek yogurt (plain, 0% or 2%)
2 cups self-rising flour
(or 2 cups all-purpose flour + 3 tsp baking powder + ½ tsp salt)
2 tbsp sugar (optional but recommended)
1 tsp vanilla extract
For the Filling
3 tbsp butter, melted (or coconut oil)
½ cup brown sugar
1–2 tbsp cinnamon
Pinch of salt
For the High-Protein Frosting
½ cup cottage cheese
¼ cup Greek yogurt
2–3 tbsp powdered sugar (or maple syrup/honey)
½ tsp vanilla extract
Optional: 1 scoop vanilla protein powder (for extra protein + thickness)
INSTRUCTIONS

1. Make the Dough
   Blend cottage cheese until smooth and creamy.
   In a bowl, mix: blended cottage cheese, Greek yogurt, vanilla, and sugar.
   Add the flour and mix with a spatula until a soft dough forms.
   Knead lightly on a floured surface for 1–2 minutes until smooth.
   (Dough should be soft, not sticky. Add a little flour if needed.)
2. Roll the Dough
   Roll dough out into a rectangle, about 10×14 inches.
   Brush with melted butter.
   Mix cinnamon + brown sugar + salt and sprinkle evenly over the dough.
3. Roll & Cut
   Roll tightly from the long side.
   Slice into 8 rolls.
   Place into a parchment-lined baking dish.
4. Bake
   Bake at 375°F (190°C) for 18–22 minutes, until lightly golden.
5. Make the High-Protein Frosting
   Blend everything until perfectly smooth and creamy.
   Taste and adjust sweetness.
6. Frost & Serve
   Spread or drizzle the frosting on the warm rolls just like in your picture.
   Enjoy immediately — they’re soft, gooey, sweet, and satisfying!
   Want Variations?
   I can give you: ✔ a chocolate version
   ✔ pumpkin spice
   ✔ lemon roll
   ✔ 30g-protein single-serve mug roll
   ✔ air fryer version
   Just tell me!

⭐ INGREDIENTS
(Makes about 3 cups)
*1 (14.5-ounce) can
(whole peeled plum tomatoes, undrained)
“1 (10-ounce) can Rotel
(diced tomatoes with green chilies)
*¼ cup yellow onion, roughly diced
*1 jalapeño pepper
(seeded and finely chopped)
*1 garlic clove, peeled
*¼ to ½ cup fresh cilantro leaves and tender stems (optional, adjust to taste)
*¼ teaspoon ground cumin
½ to 1 tablespoon fresh lime juice
(adjust to taste)
“¼ teaspoon kosher salt
*¼ teaspoon granulated sugar
(to balance acidity)

⭐ STEP-BY-STEP INSTRUCTIONS

1. COMBINE THE INGREDIENTS
   In a blender or food processor, add the canned plum tomatoes (with their juice), Rotel, diced onion, jalapeño, garlic, cilantro, cumin, lime juice, salt, and sugar.
2. BLEND TO DESIRED CONSISTENCY
   Pulse in short bursts until the salsa reaches your preferred texture—chunky, smooth, or somewhere in between. Scrape down the sides as needed for even blending.
3. TASTE AND ADJUST
   Use a tortilla chip for taste-testing—it gives the most accurate flavor check. Add more lime juice for brightness, extra salt for balance, or a touch more sugar if too acidic.
4. CHILL BEFORE SERVING
   Transfer to a bowl, cover, and refrigerate for at least 1 hour to let the flavors meld. Serve chilled with chips or as a topping for your favorite dishes.

⭐ PRO TIPS FOR SUCCESS
🔥 SPICE CONTROL: For less heat, remove all seeds from the jalapeño. For extra spice, leave some seeds or add a serrano pepper.

🌿 CILANTRO LOVERS VS. CILANTRO HATERS: Adjust cilantro to taste or omit completely if preferred.

TEXTURE TRICK: Blend half the ingredients until smooth, then pulse in the rest for a semi-chunky salsa.

🚬 MAKE IT SMOKY: Add a pinch of smoked paprika or use fire-roasted canned tomatoes.

✨ SERVING SUGGESTIONS
-Serve with warm tortilla chips for an instant appetizer.

-Spoon over tacos, burritos, or enchiladas.

+Add to scrambled eggs or omelets for a zesty breakfast.

-Use as a marinade for chicken or fish.

ℹ️ IT GOES WITHOUT SAYING THAT IF YOU CAN USE FRESH PRODUCTS VERSUS FROZEN YOU WILL GET A BETTER RESULT.

☑️ STORAGE & LEFTOVERS
REFRIGERATOR: Store in an airtight container for up to 5 days.

❄️ FREEZER: Freeze in small containers or ice cube trays for up to 3 months. Thaw in the fridge before using.

ℹ️ WHY THIS RECIPE WORKS
Using a mix of canned plum tomatoes and Rotel gives the salsa a balanced depth—sweetness from the plum tomatoes and a gentle kick from the green chilies. Fresh cilantro, lime, and garlic brighten the flavors, while cumin adds an earthy warmth. It’s a perfect balance of tang, spice, and freshness

Enjoy