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Ingredients

• 1 Prime Rib Roast (2.5–3.5 kg / 5–8 lbs, bone-in or boneless)
• 4 tbsp soft butter
• 4 cloves garlic, minced
• 1 tbsp coarse salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp onion powder
• 1 tsp mustard powder (optional)

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Instructions

1. Prepare the meat

• Remove the roast from the fridge 1 hour before cooking so it reaches room temperature.
• Pat it dry with paper towels.

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2. Make the garlic-herb butter

Mix together:

• Butter
• Garlic
• Salt
• Pepper
• Paprika
• Thyme
• Rosemary
• Onion powder
• Mustard powder

Rub this mixture all over the roast—every side.

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3. High-temperature sear in the oven

1. Preheat your oven to 245°C (475°F).
2. Place the roast on a rack in a roasting pan (bones down if bone-in).
3. Roast for 20 minutes to create a golden crust.

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4. Slow roast

• Reduce the oven temperature to 160°C (325°F).
• Without opening the oven, continue roasting for 1 hour to 1 hour 20 minutes, depending on size.

Internal temperature guide

• Rare: 50–52°C (122–125°F)
• Medium-rare (best): 55–57°C (130–135°F)
• Medium: 60–63°C (140–145°F)

Use a meat thermometer for perfect results.

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5. Resting

Remove from the oven and loosely cover with foil.
Let it rest for 20 minutes before slicing—this keeps it juicy.

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Serving suggestions

Serve with:

• Roasted potatoes
• Horseradish sauce
• Au Jus (beef drippings sauce)
• Sautéed vegetables

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If you want, I can also give you a quick Au Jus sauce recipe or garlic mashed potatoes to go with it!

Garlic Steak Potato Foil Packets are a delicious, all-in-one meal featuring tender steak, flavorful potatoes, and a rich garlic butter sauce. Perfect for grilling, baking, or camping, these packets are easy to prepare and full of hearty flavor.

🛒INGREDIENTS

1 pound sirloin steak, cut into 1-inch cubes
1 pound baby potatoes, halved (or cubed if larger)
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons unsalted butter, melted
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

👨🏽‍🍳INSTRUCTIONS

Preheat and Prepare Foil:

Preheat your grill to medium-high heat (or your oven to 400°F/200°C).
Tear off 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).

Season the Steak and Potatoes:

In a large bowl, combine the steak cubes, halved potatoes, olive oil, minced garlic, melted butter, smoked paprika, garlic powder, dried parsley, salt, and pepper. Toss until everything is evenly coated.

Assemble the Foil Packets:

Divide the steak and potato mixture evenly among the foil sheets.

Fold the sides of each foil sheet up and seal tightly to create a packet. Make sure there are no gaps to prevent steam from escaping.

Cook the Foil Packets:

For Grilling: Place the foil packets on the grill and cook for 15-20 minutes, flipping halfway through, until the potatoes are tender and the steak is cooked to your desired doneness.

For Baking: Place the foil packets on a baking sheet and bake in the preheated oven for 20-25 minutes.

Garnish and Serve:

Carefully open the foil packets (be cautious of the steam).

Sprinkle with fresh parsley for garnish and serve immediately.

Serving Suggestions:

Pair with a crisp green salad or steamed vegetables for a balanced meal.

Add a side of crusty bread to soak up the flavorful juices.

Garlic Steak Potato Foil Packets are a versatile and satisfying dish that’s perfect for any occasion.

Ingredients
For the Jerk Pork:

1 lb (450 g) pork shoulder or tenderloin, cut into 1-inch cubes

2 tbsp olive oil

1 tbsp jerk seasoning

1/2 tsp salt

1/4 tsp black pepper

2 garlic cloves, minced

Juice of 1 lime

For the Plantains:

2 ripe plantains, peeled and sliced diagonally

2 tbsp butter or oil

Pinch of salt

Optional Garnish:

Fresh cilantro or parsley, chopped

Lime wedges

Instructions

1. Marinate the Pork:

In a bowl, combine pork, olive oil, jerk seasoning, salt, pepper, garlic, and lime juice.

Toss to coat and marinate for at least 30 minutes (or overnight for deeper flavor).

2. Cook the Pork:

Heat a skillet or grill pan over medium-high heat.

Cook pork cubes 4–5 minutes per side, until browned and cooked through.

3. Prepare the Plantains:

Heat butter or oil in a skillet over medium heat.

Add plantain slices and cook 2–3 minutes per side until golden brown and caramelized.

Sprinkle lightly with salt.

4. Serve:

Plate the jerk pork with caramelized plantains.

Garnish with chopped cilantro and serve with lime wedges.

Optional: serve with rice, beans, or a fresh tropical salad.

Recipe:
Ingredients:

1 lb steak (ribeye, sirloin, or your preferred cut)
8 oz linguine pasta
2 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
Fresh parsley, chopped for garnish
1 lemon, cut into wedges for garnish
Directions:

Cook the linguine pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
While the pasta cooks, season the steak with salt and pepper on both sides.
Heat the olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side, or until it reaches medium-rare doneness (adjust cooking time for your preferred level of doneness). Remove the steak from the skillet and let it rest.
In the same skillet, reduce the heat to medium and add the butter and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and pasta water, creating a creamy sauce. Adjust seasoning with salt, pepper, and red pepper flakes.
Add the cooked linguine to the sauce, tossing to coat the pasta in the creamy garlic butter sauce.
Slice the rested steak against the grain into thin slices.
Plate the pasta and arrange the steak slices on top in a fan-like pattern.
Drizzle any remaining garlic butter sauce over the steak and pasta. Garnish with freshly cracked black pepper, parsley, and lemon wedges.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal | Servings: 2 servings #food #foodaroundtheworld #recipe

Ingredients

For the Shrimp Curry:

1 lb (450 g) shrimp, peeled and deveined

1 tbsp oil (coconut oil or vegetable oil)

1 small onion, finely chopped

3 cloves garlic, minced

1 tsp ginger, minced

2 tbsp red or yellow curry paste

1 can (13.5 oz / 400 ml) coconut milk

1 tbsp lime juice

1 tbsp soy sauce or fish sauce

1 tsp brown sugar (optional)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Optional Add-ins:

1 bell pepper, sliced

1 cup spinach

1/2 cup cherry tomatoes

For Serving:

Jasmine rice or basmati rice

Lime wedges

Instructions

1. Sauté the Aromatics

Heat oil in a large skillet over medium heat.

Add onion and cook until soft.

Add garlic and ginger; sauté for 30 seconds.

2. Add Curry Paste

Stir in the curry paste and cook 1 minute to release flavor.

3. Make the Sauce

Pour in the coconut milk and stir until smooth.

Add soy sauce (or fish sauce), lime juice, and brown sugar.

Simmer gently for 3–4 minutes.

4. Add Vegetables (Optional)

Add bell pepper, spinach, or tomatoes if using.

Cook until softened.

5. Cook the Shrimp

Add shrimp to the simmering sauce.

Cook 2–3 minutes, until shrimp turn pink and opaque.

Taste and adjust seasoning.

6. Serve

Spoon the coconut curry shrimp over warm jasmine rice.

Garnish with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 2

Calories: ~580 per serving

Ingredients:

For the Chicken:

4 chicken drumsticks

2 garlic cloves, minced

1½ tbsp olive oil

1 tsp dried oregano or Italian herbs

½ tsp paprika

Salt & pepper, to taste

Optional: 1 tbsp lemon juice

Fresh parsley, chopped (for garnish)

For the Roasted Potatoes & Veggies:

2 medium potatoes, diced

1 red bell pepper, diced

½ small onion, chopped

1 tbsp olive oil

Salt and black pepper, to taste

½ tsp dried thyme or rosemary

For the Rice:

1 cup jasmine or basmati rice

2 cups water

1 tbsp butter or oil

Salt, to taste

Instructions:

Preheat Oven:

Set oven to 200°C (390°F). Line a baking dish with parchment paper or lightly grease it.

Prepare Chicken Marinade:

In a bowl, mix olive oil, minced garlic, herbs, paprika, salt, pepper, and lemon juice (if using). Toss drumsticks in marinade and set aside.

Mix Potatoes & Veggies:

In another bowl, toss potatoes, bell pepper, and onion with olive oil, herbs, salt, and pepper. Spread evenly in the baking dish.

Add Chicken to Tray:

Nestle drumsticks among the veggies. Bake for 40–45 minutes, turning once, until chicken is golden and cooked through (internal temp 75°C / 165°F).

Cook the Rice:

Meanwhile, cook rice in salted water with butter until tender and fluffy. Fluff with a fork before serving.

Assemble the Bowl:

In serving bowls, spoon in rice, top with roasted veggies and drumsticks. Garnish with chopped parsley.

Tips & Variations:

Use chicken thighs or wings if preferred.

Add zucchini or carrots to the veggie mix.

For spicier flavor, add chili flakes to the marinade

Ingredients:
3-4 lamb chops
½ lb large shrimp, peeled and deveined
2 cups cooked jasmine or long-grain rice (preferably day old)
2 eggs, lightly beaten
½ cup peas (fresh or frozen)
¼ cup diced red onion
2 garlic cloves, minced
2-3 tbsp soy sauce
2 tsp sesame oil (plus more for lamb)
1 tbsp vegetable oil
1 tbsp butter
Salt and black pepper, to taste
Optional: Drizzle of hoisin or teriyaki sauce for serving

Directions:
Preheat and Season Lamb:
1.1. Season the lamb chops with salt, pepper, and a little sesame oil.
1.2. Grill or sear the lamb chops in a hot skillet until they are browned and cooked to your liking, about 3-4 minutes on each side. Let them rest.

Cook the Shrimp:
2.1. Season the shrimp with a pinch of salt and pepper.
2.2. Sear the shrimp in the same pan until they turn pink and are cooked through, about 2 minutes on each side. Set aside.

Prepare the Fried Rice:
3.1. In a large skillet or wok, heat the vegetable oil and butter.
3.2. Add the diced onion and minced garlic, and sauté for 1 minute.
3.3. Stir in the peas.

Scramble the Eggs:
4.1. Push the vegetables to the side of the pan and pour in the beaten eggs.
4.2. Scramble the eggs until cooked, then mix everything together.

Add the Rice:
5.1. Add the cooked rice to the skillet, breaking up any clumps.
5.2. Toss the rice until it is heated through.

Season the Rice:
6.1. Drizzle in the soy sauce and sesame oil.
6.2. Stir until the rice is well coated and everything is mixed together.

Serve:
7.1. Top the fried rice with the seared lamb chops and shrimp.
7.2. If desired, finish with a drizzle of hoisin or teriyaki sauce.
7.3. Serve hot and enjoy your delicious meal!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: Approximately 500 kcal per serving | Servings: 4 servings

Ingredients:

1 lb ground beef

1 egg

1/4 cup onion, finely chopped

1 tsp garlic powder

1 tsp paprika (optional)

Salt & pepper, to taste

1 medium head of cabbage, sliced into thick rounds

1 tbsp olive oil

Instructions:

Prep the cabbage:

Slice cabbage into thick “steak-style” rounds. Brush both sides lightly with olive oil and season with a pinch of salt and pepper.

Make the burger patties:

In a bowl, combine ground beef, egg, onion, garlic powder, paprika, salt, and pepper. Mix until just combined and form into 4–5 thick patties.

Assemble:

Lay the cabbage rounds on a baking sheet and place one beef patty on top of each round.

Bake:

Roast in a preheated oven at 400°F (200°C) for 25–30 minutes, or until the patties are browned and cooked through.

Serve:

Enjoy hot — no buns needed! These make a hearty, guilt-free, and flavor-packed meal.

Nutrition (per serving):

Calories: 320

Protein: 26g

Carbs: 6g

Fat: 22g

Ingredients

• 1 sheet puff pastry (thawed)
• 1 egg (for egg wash)
• ½ cup shredded cheese (cheddar, mozzarella, or a mix)
• 2–3 tbsp pesto or tomato sauce
• A handful of olives or cherry tomatoes (optional)
• Dried oregano or thyme
• Pinch of salt & black pepper

Instructions

1. Preheat oven to 200°C (390°F).
2. Lay out the puff pastry and lightly roll it to even the surface.
3. Spread a thin layer of pesto or tomato sauce over the pastry.
4. Sprinkle cheese evenly on top. Add olives or tomato slices if using.
5. Season with oregano, salt, and pepper.
6. Cut the sheet into squares or strips (small bites bake faster).
7. Brush with a little egg wash.
8. Bake for 12–15 minutes until puffed and golden.

Serve hot with your favorite dip — garlic yogurt, balsamic glaze, or spicy ketchup.

If you want a version with meat, sweet, or extra crunchy, just tell me!

Ingredients

300 g cheese or spinach ravioli

1 tbsp olive oil

2 garlic cloves, minced

1 cup cherry tomatoes, halved

1 bunch asparagus, cut into small pieces

1 tbsp butter

Fresh basil, chopped

Fresh parsley, chopped

Salt and black pepper to taste

Grated Parmesan for serving (optional)

Instructions

Cook the ravioli in salted boiling water according to package directions. Drain and set aside.

Heat olive oil in a pan and sauté the garlic until fragrant.

Add the cherry tomatoes and cook for 1–2 minutes until they start to soften.

Add the asparagus and cook for about 3–4 minutes until tender but still crisp.

Stir in the butter, then add the cooked ravioli. Gently toss everything together.

Season with salt and pepper, then add the fresh basil and parsley.

Serve immediately with a sprinkle of Parmesan on top if desired.