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Ingredients

• 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 tablespoons finely chopped fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons minced garlic
• ½ medium lemon, juiced (about 2 tablespoons)
  Instructions

1. In a small bowl, combine oregano, basil, parsley, salt, and pepper. Sprinkle evenly over all sides of the chicken pieces. Toss to evenly coat.
2. In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
3. Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mo

Ingredients:
2 salmon fillets (about 6 oz each)
Salt and black pepper, to taste
1 tbsp olive oil
3 tbsp honey
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp lemon juice (or lime juice)
1 tsp sriracha (optional, for heat)
Directions:
Season salmon with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add salmon (skin-side down if applicable) and cook for 3–4 minutes per side, until golden. Remove and set aside.
In the same pan, reduce heat to medium and add garlic. Sauté 30 seconds.
Stir in honey, soy sauce, and lemon juice. Let bubble for 1–2 minutes until thickened slightly.
Return salmon to the pan, spooning sauce over the top until glazed and caramelized.
Shrimp Fried Rice
Ingredients:
2 cups cooked and cooled rice (preferably day-old)
1 cup shrimp, peeled and deveined
2 tbsp oil (vegetable or sesame)
2 eggs, lightly beaten
1/2 cup chopped onion
1/2 cup frozen peas and carrots
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp garlic powder
Salt and pepper, to taste
Green onions, chopped (for garnish)
Directions:
Heat 1 tbsp oil in a large pan or wok. Add shrimp, season lightly, and cook until pink. Remove and set aside.
Add the remaining oil, onion, peas, and carrots. Cook 2–3 minutes.
Push veggies to one side, pour in eggs, and scramble until set.
Add rice, soy sauce, oyster sauce, garlic powder, and shrimp. Stir-fry 3–4 minutes until well combined and heated through.
Garnish with chopped green onions.
Mixed Veggies (Simple Stir-Fry)
Ingredients:
2 cups mixed vegetables (broccoli, bell peppers, zucchini, snap peas, etc.)
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp soy sauce
1/2 tbsp honey or a splash of sesame oil (optional)
Directions:
Heat oil in a skillet or wok.
Add garlic and stir 30 seconds.
Add veggies and stir-fry for 3–5 minutes until crisp-tender.
Add soy sauce and honey/sesame oil, toss to coat.
To Serve:
Plate the honey garlic salmon over a bed of shrimp fried rice, add a side of colorful mixed veggies, and drizzle extra sauce from the salmon pan on top.

Nutty, buttery, and creamy with a rich pistachio flavor!

Ingredients

For the tart shell:
• 120 g all-purpose flour
• 60 g unsalted butter, cold & cubed
• 30 g sugar
• 1 large egg
• Pinch of salt

For the pistachio cream filling:
• 100 g shelled raw pistachios
• 250 ml milk
• 100 ml heavy cream
• 50 g sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For garnish:
• Extra crushed pistachios
• Whole pistachios

⸻

Instructions

1. Prepare the Tart Shell
2. In a bowl, mix flour, sugar, and a pinch of salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Add egg and mix until dough comes together. Wrap in plastic and chill for 30 minutes.
5. Roll out dough and press into mini tart pans.
6. Prick bottoms with a fork and bake at 175°C (350°F) for 10–12 minutes, or until lightly golden.
7. Cool completely before filling.
8. Make the Pistachio Cream
9. Finely grind pistachios in a food processor.
10. In a saucepan, heat milk, cream, sugar, and cornstarch over medium heat, whisking constantly until thickened.
11. Remove from heat, then stir in ground pistachios and vanilla extract.
12. Let cool slightly.
13. Assemble the Tartlets
14. Spoon pistachio cream into cooled tart shells.
15. Smooth the tops and refrigerate for at least 1 hour to set.
16. Garnish & Serve
    • Sprinkle with extra crushed pistachios and decorate with whole pistachios.
    • Serve chilled and enjoy the nutty, buttery delight!

Craving something sweet? Try out these delicious Carrot Cake Cookies!

✨ What you will need:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped nuts (walnuts or pecans)
• Cream cheese frosting for drizzling

👉 Steps to bake:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
4. Add in the egg and vanilla extract, mixing well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots and chopped nuts.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Drizzle with cream cheese frosting before serving.

Enjoy your delicious creations and share your pictures with us!

Ingredients (1 serving):

2 slices soft sandwich bread

1 slice ham

1 fried or scrambled egg

½ cup mixed lettuce

5–6 cherry tomatoes (halved)

½ yellow bell pepper (sliced)

¼ cup blueberries

1 boiled egg (halved)

1 breakfast sausage

1 small bowl of fresh strawberries

1 cup warm milk

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Instructions:

1. Make the Sandwich – Layer ham and egg between bread slices. Cut into triangles.
2. Prepare Salad – Toss lettuce, tomatoes, bell pepper, and blueberries with a light drizzle of olive oil, lemon juice, salt, and pepper.
3. Cook the Sides – Pan-fry sausage until golden. Boil egg, peel, and cut in half.
4. Assemble the Plate – Arrange sandwich, salad, sausage, and egg on a plate. Serve strawberries in a small bowl.
5. Serve with Milk – Enjoy this balanced breakfast with a warm cup of milk.

Ingredients (serves 4 to 6)
For the base:
150g snack biscuits (such as TUC, salted crackers, or salted shortbread)
60g melted butter
30g grated Parmesan cheese (optional)

For the cheesecake batter:
350g cream cheese (such as Philadelphia or St. Môret)
150g ricotta
2 eggs
40g grated Parmesan cheese
1 tablespoon chopped chives and/or parsley
1 pinch nutmeg
Pepper, salt

For the mushrooms:
250g mixed mushrooms (chanterelles, porcini, button mushrooms, oyster mushrooms, etc.)
1 shallot
1 clove garlic
1 knob of butter
1 drizzle of olive oil
Fresh herbs (parsley, thyme)

Preparation

1. The Base
   Crush the saltine crackers with the Parmesan.
   Mix with the melted butter.
   Line the bottom of a 16–18cm springform pan lined with baking paper, pressing down firmly.
   Refrigerate while you prepare the mixture.
2. The Cheesecake Mix
   Preheat your oven to 150°C.
   Soften the cream cheese with the ricotta.
   Incorporate the eggs one by one, then the Parmesan, chives/parsley, nutmeg, pepper, and salt.
   Pour this mixture over the biscuit base.
   Bake for 35 to 40 minutes (the cream should be set but still slightly wobbly in the center).
   Let cool completely, then refrigerate for at least 4 hours (ideally overnight).
3. Mushroom Filling
   Clean and slice the mushrooms.
   Sauté the minced shallot and garlic in butter and olive oil.
   Add the mushrooms and sauté until golden brown. Add the fresh herbs at the end and season with salt and pepper.
4. Finishing & Serving
   Carefully unmold the cheesecake onto a platter.
   Spread the warm or cold mushrooms on top.
   Garnish with a few additional fresh herbs.

Tip: Serve with a green salad and a drizzle of truffle oil for a festive touch.

Enjoy your meal!

Ingredients
For the crust:
3/4 cup (170 g) unsalted butter, softened
3/4 cup (95 g) powdered sugar
1/4 teaspoon salt
1 3/4 cups (220 g) all-purpose flour
1 cup (120 g) chopped pistachios
For the filling:
24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange zest (optional but delicious)
1/2 cup (120 ml) heavy cream
For the baklava topping:
1 cup chopped pistachios
1/2 teaspoon cinnamon
1/4 cup unsalted butter, melted
8 sheets phyllo dough, thawed
1/2 cup honey
2 tablespoons water
1 teaspoon lemon juice
Instructions
Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
Make the crust:
In a bowl, beat butter, powdered sugar, and salt until creamy. Add flour and mix just until combined. Fold in chopped pistachios.
Press mixture evenly into the bottom of the prepared pan. Bake for 15–18 minutes, until lightly golden. Cool slightly.
Make the cheesecake filling:
Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, then mix in vanilla, orange zest, and heavy cream.
Pour the filling over the crust and bake for 55–65 minutes, until set but slightly jiggly in the center. Cool completely, then chill at least 4 hours or overnight.
Prepare baklava topping:
Mix pistachios and cinnamon together. Brush one sheet of phyllo with melted butter, sprinkle with nut mixture, and repeat layering until all sheets are used. Bake on a parchment-lined tray at 350°F (175°C) for 15–20 minutes, until crisp and golden.
Make honey syrup:
In a small saucepan, heat honey, water, and lemon juice until simmering. Remove from heat and let cool slightly.
Assemble:
Break the baked phyllo into shards and arrange them on top of the chilled cheesecake. Drizzle generously with warm honey syrup and sprinkle with extra pistachios.
Serve:
Slice and enjoy this stunning fusion of creamy cheesecake and crunchy baklava layers!
Would you like me to give you a make-ahead version (great for parties or holidays)?

Ingredients:
For the Steak and Shrimp:
2 ribeye or filet mignon steaks (8 oz each)
1/2 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
1 tsp paprika
Fresh parsley, chopped for garnish
For the Mushroom Cream Sauce:
2 tbsp unsalted butter
1 cup mushrooms, sliced (button or cremini)
1 clove garlic, minced
1/2 cup heavy cream
1/4 cup beef broth
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions:

1. Prepare the Steak:
   Season the Steaks: Rub both sides of the steaks with olive oil, salt, and pepper. Heat a skillet or grill pan over high heat.
   Sear the Steaks: Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness. Remove the steaks from the skillet and let them rest.
2. Cook the Shrimp:
   In the same skillet, melt 2 tbsp butter. Add the minced garlic and shrimp, season with paprika, salt, and pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Set aside.
3. Make the Mushroom Cream Sauce:
   Sauté the Mushrooms: In the same skillet, add 2 tbsp butter and sliced mushrooms. Cook until the mushrooms are golden brown, about 4-5 minutes.
   Add Garlic: Stir in minced garlic and cook for another minute.
   Add Cream and Broth: Pour in the heavy cream, beef broth, and Dijon mustard. Stir to combine and simmer for 3-5 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
4. Serve:
   Plate the steaks and top with cooked shrimp. Spoon the rich mushroom cream sauce over the steak and shrimp. Garnish with fresh parsley.
   This luxurious combination of steak and shrimp, paired with a velvety mushroom cream sauce, makes for an elegant and indulgent meal perfect for special occasions.

• 2 cups rice flour
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 2 teaspoons instant yeast
• 1 cup coconut milk
• 1 cup warm water
• 1 tablespoon oil
  Instructions:

1. In a large mixing bowl, whisk together rice flour, salt, sugar, baking powder, and instant yeast.
2. Warm the coconut milk and water until just lukewarm, then stir into the dry mixture.
3. Add oil and mix until smooth; the batter will be slightly runny.
4. Let it rest for 10 minutes. Stir gently a few times, notice how it thickens.
5. Pour the batter into molds or a greased pan. Let it sit for another 20 minutes.
6. Five minutes before steaming, fill your steamer with water and bring to a boil.

• For cracked tops, steam over medium heat.
• For a smooth top, reduce to a gentle simmer.

1. Steam the cakes, covered with a cloth-lined lid, for 15–20 minutes or until a toothpick inserted comes out clean.
2. Cool slightly before unmolding. Enjoy warm or at room temp!

Ingredients

For the Lamb Chops

4 lamb chops

2 tbsp olive oil

2 cloves garlic, minced

1 tsp fresh rosemary, chopped

1 tsp fresh thyme

Salt and freshly cracked black pepper

For the Shrimp

8 jumbo shrimp, peeled and deveined

2 tbsp butter

2 cloves garlic, minced

½ tsp smoked paprika

1 tsp lemon juice

Fresh parsley, chopped

For the Rice Pilaf

1½ cups basmati rice

2 tbsp butter or olive oil

1 small onion, finely chopped

1 red bell pepper, diced

½ tsp ground turmeric

½ tsp ground cumin

3 cups chicken broth (or vegetable broth)

Salt and pepper to taste

For Garnish

Fresh rosemary sprigs

Chopped parsley

Directions

Rice Pilaf – Rinse rice until water runs clear. In a pot, melt butter, sauté onion and bell pepper until soft. Stir in turmeric, cumin, salt, and pepper. Add rice, toast 1–2 minutes, then pour in broth. Cover and simmer 15–18 minutes until fluffy and golden.

Lamb Chops – Rub chops with olive oil, garlic, rosemary, thyme, salt, and pepper. Grill or sear over medium-high heat 3–4 minutes per side for medium-rare, or longer to preference. Rest 5 minutes.

Shrimp – Melt butter in a skillet, sauté garlic until fragrant, add shrimp, paprika, salt, and lemon juice. Cook 2–3 minutes per side until pink and coated in garlic butter.

Plate – Spread golden spiced rice pilaf on a large white dish. Arrange lamb chops and garlic butter shrimp on top. Garnish with rosemary sprigs and parsley.

A gourmet surf & turf masterpiece combining tender lamb, juicy shrimp, and aromatic rice for a luxury restaurant-style experience.