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Ingredients:
9 ounces refrigerated cheese tortellini
2.5 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
0.75 teaspoon kosher salt
0.5 teaspoon fresh cracked black pepper
0.75 cup freshly grated Parmesan cheese (divided: ½ cup and ¼ cup)
1 teaspoon chopped fresh parsley (for garnish)
0.5 cup pasta cooking water (reserved from cooking tortellini)

Directions:

1. Boil the Water: Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
2. Cook the Tortellini: Once boiling, gently add the refrigerated cheese tortellini. Stir briefly to prevent sticking and cook according to package directions until al dente.
3. Prep the Ingredients: While the tortellini cooks, measure out the remaining ingredients. This “mise en place” will help streamline the cooking process!
4. Reserve Pasta Water: Before draining the tortellini, scoop out about ½ cup of the starchy pasta cooking water using a mug or heatproof measuring cup. Set aside.
5. Drain the Tortellini: Carefully drain the tortellini in a colander, discarding the hot water.
6. Combine Ingredients: Return the hot, drained tortellini to the warm pot or a large mixing bowl. Add the extra virgin olive oil, garlic powder, Italian seasoning, kosher salt, black pepper, and ½ cup of freshly grated Parmesan cheese.
7. Toss and Coat: Using tongs or a spoon, gently toss everything together until the tortellini is evenly coated. If it looks a bit dry, add the reserved pasta water a tablespoon at a time, tossing as you go, until you achieve a light, silky coating.
8. Serve: Transfer the tortellini to serving dishes and sprinkle the reserved ¼ cup of Parmesan cheese over the top. Garnish with chopped fresh parsley for a pop of color. Serve immediately while warm and enjoy!

Nutritional Information:
⏰ Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 4 servings

Ingredients:
4 chicken thighs, boneless and skinless
1 cup sliced mushrooms
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon flour
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish

Directions:
In a large pan, melt the butter over medium heat. Add the chicken thighs and cook for 6-7 minutes per side, until golden and cooked through. Remove the chicken and set aside.
Add the chopped onions and garlic to the pan, cooking for 2-3 minutes until softened.
Add the sliced mushrooms and cook for another 4-5 minutes, until tender and golden.
Sprinkle the flour over the vegetables and stir to combine. Slowly add the chicken broth, stirring constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Stir in the heavy cream and Dijon mustard, simmering for 2-3 minutes. Season with salt and pepper.
Return the chicken to the pan and cook for an additional 5 minutes, allowing the chicken to absorb the creamy sauce.
Garnish with parsley and serve over noodles or rice.

Ingredients:

4 salmon fillets (skin-on or off, as preferred)

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon Italian seasoning

12 oz penne pasta

3 tablespoons butter

4 garlic cloves, minced

1½ cups heavy cream

1 cup grated Parmesan cheese

1/2 teaspoon red pepper flakes (optional)

1 cup baby spinach

1/2 cup sun-dried tomatoes, chopped

Fresh parsley and more Parmesan, for garnish

Directions:

Cook penne pasta according to package instructions. Drain and set aside.

Season salmon fillets with salt, pepper, and Italian seasoning.

Heat olive oil in a skillet over medium-high heat. Sear salmon, skin-side down first, for 4-5 minutes per side or until cooked to your liking. Remove and set aside.

In the same skillet, reduce heat to medium. Melt butter and sauté garlic for about 1 minute until fragrant.

Add heavy cream and bring to a simmer. Stir in Parmesan and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.

Stir in sun-dried tomatoes and spinach, letting the spinach wilt.

Add the cooked penne and toss in the sauce until coated.

Place seared salmon on top of the pasta, garnish with parsley and extra Parmesan, and serve warm.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 645 kcal | Servings: 4 servings

Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (panko preferred)
• 1 tsp garlic powder
• 1 tsp paprika
• 2 large eggs
• 2 tbsp olive oil
  For the Creamy Garlic Sauce:
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
  Instructions:

1. Prepare the Chicken:

• Pound the chicken breasts to an even thickness.
• Mix Parmesan, breadcrumbs, garlic powder, and paprika in a bowl.
• In another bowl, beat the eggs.
• Dip each chicken breast into the eggs, then coat with the Parmesan mixture.

1. Cook the Chicken:

• Heat olive oil in a large skillet over medium heat.
• Cook the chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and set aside.

1. Make the Sauce:

• In the same skillet, melt butter and sauté garlic until fragrant.
• Add heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper.
• Simmer for 3–4 minutes, stirring until thickened.

1. Combine and Serve:

• Return the chicken to the skillet and spoon the sauce over it.
• Serve warm with pasta, mashed potatoes, or vegetables.
  Enjoy your creamy, flavorful Parmesan Crusted Chicken!

Ingredients:

4 medium sweet potatoes

1 tablespoon olive oil

4 strips bacon, chopped

1 lb (450 g) boneless chicken breast or thighs, diced

Salt and pepper, to taste

1/2 teaspoon smoked paprika

1 teaspoon garlic powder

1 tablespoon butter

8 oz (225 g) mushrooms, sliced

2 cloves garlic, minced

1/3 cup sour cream or Greek yogurt

1/4 cup shredded cheddar or mozzarella cheese (optional)

2 tablespoons fresh parsley or chives, chopped (for garnish)

Directions:

1. Bake the Sweet Potatoes:
   Preheat your oven to 400°F (200°C). Scrub sweet potatoes and pierce them a few times with a fork. Bake directly on the oven rack for 45–50 minutes, or until soft and tender.
2. Cook the Bacon:
   In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set on paper towels. Leave about 1 tablespoon of the bacon grease in the pan.
3. Cook the Chicken:
   Season the diced chicken with salt, pepper, paprika, and garlic powder. Add to the pan and sauté until golden brown and cooked through. Remove and set aside.
4. Sauté the Mushrooms:
   Melt the butter in the same skillet. Add mushrooms and cook for about 5–7 minutes until they’re golden and tender. Add minced garlic and cook 1 more minute. Return the chicken and bacon to the pan, stirring to combine.
5. Assemble the Potatoes:
   Once the sweet potatoes are done, let them cool slightly, then slice open the tops and fluff the insides with a fork. Spoon the creamy chicken-bacon-mushroom mixture generously into each potato.
6. Top and Bake (Optional):
   Add a dollop of sour cream or a sprinkle of cheese on top. Place back in the oven for 5–7 minutes until warmed through and melty.
7. Garnish & Serve:
   Finish with fresh herbs and serve warm. These are perfect on their own or with a side salad!

Nutritional Information:
⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 50 minutes | ⏳ Total Time: 1 hour 5 minutes
⚡ Calories per serving: ~500 kcal | 🍽️

Recipe

Ingredients:

2 chicken breasts, boneless and skinless, cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon smoked paprika

2 cloves garlic, minced

1 medium onion, chopped

1 cup heavy cream

1 cup chicken broth

8 oz fettuccine or your favorite pasta

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

1 tablespoon butter (optional for added richness)

Directions:

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and smoked paprika, and cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and garlic, cooking for 2-3 minutes, until fragrant and translucent.

Pour in the chicken broth and bring it to a simmer. Let it cook for 3-4 minutes to reduce slightly.

Add the heavy cream and stir in the Parmesan cheese, cooking for another 3 minutes, allowing the sauce to thicken.

Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. If the sauce is too thick, add a bit more chicken broth or reserved pasta water to loosen it up.

Stir in the mozzarella cheese and butter (optional) until melted and combined.

Return the chicken to the skillet, tossing to combine everything. Adjust seasoning with salt and pepper as needed.

Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 520 kcal | Servings: 4 servings

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

2 tablespoons pomegranate molasses

1 tablespoon olive oil

1 garlic clove, minced

Salt and pepper, to taste

For the Orzo:

1 cup orzo pasta

½ cup roasted red peppers, chopped

½ cup ricotta cheese

1 tablespoon olive oil

2 tablespoons chopped fresh parsley

Zest of ½ lemon

Salt and pepper, to taste

Directions:

In a small bowl, whisk together pomegranate molasses, olive oil, garlic, salt, and pepper. Pour over chicken and marinate for at least 20 minutes.

Cook orzo according to package instructions. Drain and set aside.

In a skillet over medium heat, sear marinated chicken for 5–6 minutes per side until cooked through and caramelized. Let rest, then slice.

In a mixing bowl, toss cooked orzo with roasted red peppers, ricotta, olive oil, lemon zest, parsley, and salt and pepper to taste.

Plate the orzo and top with sliced chicken. Drizzle with extra pomegranate molasses if desired and garnish with more parsley.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 490 per serving
Servings: 2–3

Ingredients:

2 filet mignon steaks (6-8 oz each)

12 large shrimp, peeled and deveined

Salt and freshly ground black pepper

2 tbsp olive oil

2 tbsp fresh parsley, chopped

For the Creamy Peppercorn Sauce:

2 tbsp butter

2 shallots, finely chopped

1/4 cup brandy or cognac

1 cup heavy cream

2 tbsp crushed black peppercorns

Salt, to taste

Instructions:

Prepare the Steaks:
Season filet mignon steaks generously with salt and pepper.
Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat.
Grill steaks for about 4-5 minutes per side for medium-rare (internal temp ~130°F/54°C).
Remove from heat and let rest.

Grill the Shrimp:
Toss shrimp with remaining olive oil, salt, pepper, and parsley.
Grill shrimp for 2-3 minutes per side until lightly charred and opaque. Set aside.

Make the Peppercorn Sauce:
In the same pan, melt butter over medium heat.
Add shallots and sauté until softened, about 2 minutes.
Carefully add brandy and cook until reduced by half.
Stir in heavy cream and crushed peppercorns.
Simmer gently until sauce thickens, about 5 minutes. Season with salt.

Plate the Dish:
Place the filet mignon on a white plate.
Top with grilled shrimp.
Generously spoon creamy peppercorn sauce over the steak and shrimp, allowing it to drip onto the plate.

Serve immediately for a rich, elegant surf-and-turf experience.

Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: 2
Calories per Serving: ~700

🛒 Ingredients
Crispy Chicken Katsu 🍗

Chicken breast (butterflied or pounded)

Salt & pepper

Flour

Egg (beaten)

Panko breadcrumbs

Oil for frying

Japanese Curry Sauce 🍛

Onion (chopped)

Carrot (sliced)

Garlic (minced)

Ginger (grated)

Curry powder

All-purpose flour

Chicken broth or water

Soy sauce

Optional: apple or honey for sweetness

Steamed Rice 🍚

Short grain or sushi rice

Water

Salt

👩‍🍳 Instructions
Start by seasoning the chicken with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs. Fry until golden and crispy, then slice into strips. For the curry, sauté onion, garlic, ginger, and carrot until soft. Stir in curry powder and flour, then gradually add broth, stirring until thick. Season with soy sauce and a hint of sweetness if desired. Simmer until smooth. Cook the rice until fluffy. Assemble by placing the rice and sliced chicken in a bowl, then ladle the curry sauce over. Serve hot and enjoy!

🌟 Notes & Variations
Swap chicken for pork or tofu for a twist.

Add potatoes or peas to the curry.

Use store-bought curry roux for a shortcut.
Introduction

Ingredients:

1 pound large shrimp, peeled and deveined

1 pound baby potatoes, halved

2 ears of corn, cut into thirds

1/2 pound smoked sausage, sliced

2 tablespoons olive oil

2 teaspoons Old Bay seasoning (or Cajun seasoning)

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper, to taste

2 tablespoons unsalted butter, cut into small pieces

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions:

Preheat your grill to medium-high heat, or set your oven to 425°F (220°C).

In a large bowl, combine shrimp, potatoes, corn, and smoked sausage. Drizzle with olive oil, then sprinkle with Old Bay seasoning, garlic powder, paprika, salt, and black pepper. Toss until everything is evenly coated.

Cut 4 large pieces of aluminum foil. Divide the shrimp mixture evenly among the foil sheets. Top each with small pieces of butter.

Fold the foil into packets, sealing the edges tightly to prevent leaks.

Place the foil packs on the grill or in the oven. Cook for 15-20 minutes, or until the potatoes are tender and the shrimp are pink and fully cooked.

Carefully open the foil packs (watch out for steam), and sprinkle with fresh parsley. Serve with lemon wedges for an extra burst of flavor.

Servings: 4

A complete, flavorful meal that’s easy to make and perfect for summer cookouts or quick weeknight dinners!