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Ingredients

12 oz rotini pasta

2 boneless, skinless chicken breasts, cubed

3 tbsp butter

3 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp garlic powder

Salt and pepper, to taste

1 cup heavy cream

1/2 cup chicken broth

1 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

👩‍🍳 Directions:

1. Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.
2. In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.
3. Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing. Pour in the heavy cream and chicken broth, whisking gently to bring it all together.
4. Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.
5. Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.
6. Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients:

3 pounds chuck roast
2 tablespoons olive oil
Salt and black pepper, to taste
1 large onion, quartered
3 garlic cloves, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
4 medium carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
1 pound baby potatoes, halved
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Directions:

Preheat your oven to 325°F (160°C).
Season the chuck roast generously with salt and black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the onion and garlic, sautéing until fragrant, about 2-3 minutes.
Stir in the beef broth, red wine (if using), and tomato paste, scraping the bottom of the pot to deglaze. Bring to a simmer.
Return the roast to the pot and add the rosemary and thyme sprigs. Cover and transfer to the preheated oven. Cook for 2 hours.
After 2 hours, add the carrots, celery, and potatoes around the roast. Cover and cook for an additional 1 hour, or until the roast is tender and the vegetables are cooked through.
(Optional) For a thicker gravy, remove the roast and vegetables. Mix cornstarch with water and whisk it into the pot juices, simmering until thickened.
Slice the roast, serve with the vegetables, and ladle the rich gravy over the top. Enjoy!
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes

Kcal: 425 kcal | Servings: 6 servings

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Ingredients

8 oz fresh mozzarella balls (bocconcini or ciliegine)

1 cup marinated artichoke hearts, drained and halved

½ cup assorted olives (Kalamata, green, or black), pitted

¼ cup extra virgin olive oil

2 cloves garlic, thinly sliced

1 tsp red pepper flakes (optional, for mild heat)

1 tsp dried oregano

1 tsp dried basil or fresh basil leaves

1 tsp lemon zest

1–2 tbsp fresh lemon juice

Salt & freshly ground black pepper, to taste

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Instructions

Step 1: Prepare the Marinade
In a medium bowl, whisk together olive oil, garlic, red pepper flakes, oregano, basil, lemon zest, and lemon juice. Season lightly with salt and black pepper.

Step 2: Combine Ingredients
Add the mozzarella balls, artichoke hearts, and olives to the bowl. Toss gently until all pieces are coated in the marinade.

Step 3: Marinate
Cover and refrigerate for at least 1 hour (up to overnight) to let flavors meld. Stir gently halfway through if possible.

Step 4: Serve
Serve chilled or at room temperature as an appetizer, antipasto platter addition, or a salad topper.

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🕒 Prep Time: 10 minutes
⚡ Marinate Time: 1 hour – overnight
🍽 Servings: 4–6j

A bold, glossy, flavor-packed stir-fry featuring juicy shrimp, tender broccoli, sweet bell peppers, and onions all coated in a sticky spicy honey-garlic sauce. This dish is fast, addictive, and perfect for weeknights!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Stir-Fry

1 lb large shrimp, peeled & deveined

2 cups broccoli florets

1 red bell pepper, sliced

1 small onion, sliced

1 tbsp vegetable oil

Salt & pepper

For the Spicy Honey-Garlic Sauce

3 tbsp honey

2 tbsp soy sauce

1 tbsp rice vinegar or lemon juice

3 cloves garlic, minced

1 tsp ginger, grated

1–2 tsp chili flakes or chili paste (adjust heat)

1 tsp cornstarch + 2 tsp water (slurry)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Prepare the Sauce:
Mix honey, soy sauce, vinegar/lemon, garlic, ginger, and chili flakes in a bowl. Set aside.

Cook the Shrimp:
Heat oil in a wok or skillet on medium-high.
Add shrimp, season lightly with salt & pepper, and cook 1–2 minutes per side until pink. Remove and set aside.

Sauté Veggies:
In the same pan, add broccoli, onion, and bell pepper.
Stir-fry 4–5 minutes until slightly tender but still crisp.

Add the Sauce:
Pour in the sauce and simmer for 1 minute.

Thicken:
Add the cornstarch slurry and stir until sauce becomes glossy and thick.

Finish:
Add shrimp back in, toss to coat, cook 1 more minute, and serve hot.

Prep Time: 10 min
Cooking Time: 10 min
Total Time: 20 min
Kcal: ~420 per serving
Servings: 2

Ingredients:

1 lb baby potatoes, halved2 tbsp olive oil4 cloves garlic, minced1 cup heavy cream1/2 cup grated Parmesan cheese1 tbsp fresh parsley, chopped (optional)Salt and pepper to tasteInstructions:Boil the Potatoes: Start by boiling a large pot of salted water. Add the halved baby potatoes and boil for 10-12 minutes or until tender. Drain and set aside.Prepare the Garlic Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, watching carefully to avoid burning.Make it Creamy: Reduce heat slightly, add heavy cream, and stir continuously. Simmer for a few minutes until the sauce thickens.Add Cheese: Incorporate the grated Parmesan cheese, stirring until it’s melted into a creamy sauce. Season with salt and pepper to taste.Combine Potatoes and Sauce: Toss the cooked potatoes in the sauce until they are evenly coated.Garnish and Serve: Sprinkle with chopped parsley if desired. Serve hot and enjoy the rich garlic flavor.Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Ingredients:

• 1 lb flank steak
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
• Salt and pepper to taste
  Instructions:

1. Preheat the Grill: Preheat the grill to medium-high heat.
2. Marinate the Flank Steak: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Rub the mixture all over the flank steak.
3. Grill the Flank Steak: Grill the flank steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing it thinly against the grain.
4. Assemble the Caprese: Arrange the sliced mozzarella cheese, cherry tomatoes, and chopped basil leaves on a large platter or individual plates.
5. Drizzle with Balsamic Glaze: Drizzle the balsamic glaze over the Caprese salad.
6. Serve with Grilled Flank Steak: Slice the grilled flank steak and serve it with the Caprese salad.

Ingredients:

1 pound ground beef
8 ounces egg noodles
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chilies (optional, for added flavor)
1 cup milk
8 ounces Velveeta cheese, cubed
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet over medium heat, heat olive oil and sauté the onion and garlic until softened.
Add the ground beef to the skillet and cook until browned, breaking it into crumbles. Drain any excess grease.
Stir in the diced tomatoes (if using), milk, Worcestershire sauce, paprika, salt, and pepper. Simmer for 2-3 minutes.
Add the Velveeta cubes to the skillet and stir until fully melted and the mixture is smooth.
Fold in the cooked noodles, ensuring they are evenly coated in the cheesy sauce. Cook for an additional 2-3 minutes until heated through.
Serve warm, garnished with fresh parsley if desired.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6

A bright, flavorful, and well-balanced dinner plate featuring juicy lemon-herb chicken, crispy parmesan-coated broccoli, and sweet oven-glazed carrots. It’s simple, comforting, and tastes exactly as good as the photo looks!

🧂 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
Lemon Herb Chicken

2–3 chicken thighs

1 tbsp olive oil

1 tbsp butter

1 lemon (½ for juice, ½ sliced)

1 tsp dried oregano

1 tsp dried thyme

1 tsp garlic powder

Salt & pepper

Parmesan Broccoli

3 cups broccoli florets

1½ tbsp olive oil

½ cup grated parmesan

½ tsp garlic powder

Salt & pepper

Honey-Glazed Carrots

2 cups baby carrots

1 tbsp olive oil

1½ tbsp honey

½ tsp cinnamon (optional)

Pinch of salt

🔥 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

1. Lemon Herb Chicken

Season chicken with oregano, thyme, garlic powder, salt, and pepper.

Heat oil in a pan and sear chicken 3–4 minutes per side until browned.

Add butter, lemon juice, and lemon slices.

Reduce heat and simmer 6–8 minutes until cooked through and glossy.

2. Parmesan Broccoli

Toss broccoli with oil, parmesan, garlic powder, salt, and pepper.

Spread on a baking sheet and roast at 425°F (220°C) for 18–22 minutes until crispy and golden.

3. Honey-Glazed Carrots

Toss carrots with oil, honey, cinnamon (optional), and salt.

Roast at 400°F (205°C) for 20–25 minutes, shaking halfway through.

Prep Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
Kcal: ~520 per plate
Servings: 2

Ingredients:

For the Garlic Butter Base:

4 tablespoons unsalted butter

3 cloves garlic, minced

1 tablespoon chopped parsley

Pinch of salt

For the Pizza:

1 pound pizza dough (store-bought or homemade)

½ cup shredded mozzarella cheese

½ cup shredded Monterey Jack or provolone

¼ cup grated Parmesan cheese

½ cup cooked shrimp, peeled and deveined

½ cup lump crab meat (or imitation crab)

Optional: a pinch of Cajun seasoning or Old Bay for a little kick

Fresh parsley for garnish

Instructions:

Preheat the oven:

Preheat your oven to 450°F (230°C). If using a pizza stone or steel, place it in the oven while it heats.

Make the garlic butter:

In a small pan, melt butter over low heat. Add garlic, a pinch of salt, and chopped parsley. Let it cook gently for 2–3 minutes, just until fragrant. Set aside.

Prepare the dough:

Roll or stretch your pizza dough into a 12-inch round. Place it on a parchment-lined baking sheet or pizza peel.

Add the base & toppings:

Brush the dough generously with the garlic butter. Top evenly with mozzarella, Monterey Jack, and Parmesan. Add shrimp and crab meat evenly across the surface. Sprinkle with Cajun seasoning if using.

Bake it up:

Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and starting to brown in spots.

Finish & serve:

Remove from the oven and sprinkle with a little more parsley. Let rest 5 minutes before slicing. Get ready to be hooked!

Happy Cooking!  

Ingredients:

For the Butter Chicken:

700g boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger paste

1 tbsp garlic paste

2 tsp garam masala

1 tsp turmeric powder

2 tsp chili powder

2 tbsp butter

2 tbsp oil

1 large onion, finely chopped

2 cups tomato purée

1 cup heavy cream

1 tbsp honey or sugar (optional)

Salt to taste

Fresh coriander leaves, for garnish

For the Garlic Naan:

2 cups all-purpose flour

1 tsp sugar

1/2 tsp salt

1/2 tsp baking powder

2 tbsp plain yogurt

2 tbsp oil

3/4 cup warm water (as needed)

2 tbsp melted butter

3 garlic cloves, minced

Fresh chopped parsley

For the Steamed Basmati Rice:

1 ½ cups basmati rice

2 ½ cups water

1 tbsp butter

Pinch of salt

Directions:

Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, and chili powder. Add chicken and coat well. Marinate for at least 1 hour (or overnight for deeper flavor).

Cook the Chicken: Heat oil and butter in a large pan over medium heat. Add marinated chicken and cook until golden brown. Remove and set aside.

Prepare the Sauce: In the same pan, add more butter if needed. Sauté chopped onion until translucent. Stir in tomato purée, salt, and simmer for 10 minutes until thickened.

Add cream and honey, then return chicken to the pan. Simmer for another 10 minutes, stirring occasionally, until sauce is rich and silky.

Garnish with fresh coriander and a drizzle of cream.

Make the Garlic Naan: In a mixing bowl, combine flour, sugar, salt, baking powder, yogurt, oil, and warm water. Knead into a soft dough. Cover and rest for 30 minutes.

Divide into small balls and roll each into an oval shape. Brush with melted butter and minced garlic.

Heat a skillet over medium-high heat. Cook naan on each side until golden brown and puffed. Brush again with butter and sprinkle with parsley.

Steam the Basmati Rice: Rinse rice until water runs clear. In a pot, add rice, water, butter, and salt. Bring to a boil, then cover and simmer for 10-12 minutes. Fluff with a fork before serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 670 kcal | Servings: 4 servings