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Melted Cheese with Garlic Chicken Tortilla Wraps

Ingredients:

2 cups cooked shredded or chopped chicken (rotisserie works great)

1 tbsp olive oil

1 tsp garlic powder

½ tsp onion powder

Salt and black pepper to taste

1½ cups shredded mozzarella cheese

½ cup shredded cheddar cheese

¼ cup cream cheese, softened

2 tbsp mayonnaise or sour cream

2 tbsp chopped fresh parsley (or 1 tsp dried)

4 large flour tortillas

2 tbsp melted butter

1 tsp minced garlic (for brushing)

Optional: baby spinach, lettuce, or sliced tomatoes for extra filling

Directions:

In a large bowl, mix the cooked chicken, garlic powder, onion powder, salt, pepper, mozzarella, cheddar, cream cheese, mayo (or sour cream), and parsley until well combined.

Lay out each tortilla and spoon the cheesy chicken mixture evenly across the center. Add optional veggies if desired.

Roll up each tortilla tightly, tucking in the sides to form a wrap.

In a small bowl, mix melted butter with minced garlic. Brush this mixture over each wrap.

Heat a skillet or griddle over medium heat. Place the wraps seam-side down and cook for 2–3 minutes per side or until golden brown and crisp.

Serve warm and enjoy gooey, garlicky, cheesy perfection in every bite!

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Kcal: ~450 kcal per wrap | Servings: 4

Ingredients:

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

2 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon Cajun seasoning

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

8 oz penne pasta

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Directions:

Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Drain and set aside.

Season the chicken with salt, pepper, Cajun seasoning, and smoked paprika.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–7 minutes, until golden brown and cooked through. Transfer the chicken to a plate and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant.

Stir in the Cajun seasoning left in the pan with the butter and garlic, then pour in the chicken broth and heavy cream. Simmer for 4–5 minutes until the sauce thickens slightly.

Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning with more salt or pepper if needed.

Return the chicken to the skillet, along with the cooked penne pasta. Toss everything together until the pasta is coated in the creamy Cajun garlic sauce.

Serve warm, garnished with fresh parsley and extra Parmesan if desired.

Cooking Time: 30 minutes

Servings: 4

Calories: Approximately 700 per serving

Ingredients
1 Packet Tennis biscuits
1 Tin Crushed pineapple (or pineapple pieces)
1 Tin Ideal milk (evaporated milk)
1 Packet of Pineapple flavour jelly

Leave ideal milk in the fridge overnight.
Drain the pineapple juice into a pot, place it on the stove on medium heat and empty the jelly powder into the juice. Stir until the jelly has dissolved. Take the jelly juice mixture off the heat and leave to cool down.
Take your ideal milk from the fridge, pour into a bowl and beat until it is double its size and light and fluffy.
Take the cooled down jelly mixture and fold into the fluffy ideal milk. Fold the crushed pineapple (or finely chopped pineapple pieces) to the ideal milk as well.
In a square dish, layer whole pieces of Tennis biscuits closely together, until the base of the dish is covered with a single layer. Pour the mixture over the biscuits.
Take two or three tennis biscuits and crush them to sprinkle lightly over the dish. Leave the tart in the fridge for 2 hours and serve. Do not leave in the fridge for longer than a day as it will start to dry out.

Ingredients:

1 lb beef (flank steak or sirloin, thinly sliced)

2 tablespoons vegetable oil

1 large onion, thinly sliced

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

½ teaspoon black pepper

¼ cup beef broth

1 teaspoon cornstarch (optional, for thickening)

2 green onions, chopped (for garnish)

Cooked white rice, for serving

Directions:

Prepare the Beef:

Slice the beef thinly against the grain into strips. In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, sugar, and black pepper. Add the beef to the bowl and toss to coat. Let marinate for 10-15 minutes.

Stir-Fry the Beef:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes until browned on both sides. Remove the beef from the skillet and set it aside.

Sauté the Aromatics:

In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, garlic, and ginger, and stir-fry for about 3-4 minutes until the onion is softened and fragrant.

Combine the Beef & Sauce:

Return the cooked beef to the skillet and add the beef broth. Stir to combine and cook for an additional 2 minutes. If you prefer a thicker sauce, mix the cornstarch with a little water to make a slurry, then stir it into the skillet and cook until the sauce thickens.

Finish & Serve:

Once the sauce is thickened and everything is well combined, garnish with chopped green onions. Serve the stir-fry over hot cooked white rice and enjoy!

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: ~350 kcal | Servings: 4 servings

Ingredients (for 2-3 people):
250 grams of spaghetti
200 grams of peeled shrimp
100 g chorizo (strong or mild, depending on your taste)
1 small can of crushed tomatoes (approx. 200 g)
1 shallot or 1 small chopped onion
2 minced garlic cloves
20 cl sour cream (or whole liquid cream)
Olive oil
Sel, poivre
Paprika (optional)
Herbs of Provence or dried basil
Shredded Parmesan (optional)

👨 🍳 Preparation:
Pasta baking:
Cook the spaghetti in a large saucepan of salt water according to the instructions on the package. Drain them with a lump of boiling water.
Preparing the chorizo:
Cut the chorizo into pieces. Bake them in a greasy free skillet for 3-4 minutes, until well golden brown. Take them out and book them
Cooking some shrimp :
In the same frying pan, add a pinch of olive oil. Bring back the shallot and garlic for 1-2 minutes. Add the shrimp and cook 2-3 minutes per side. Slightly dirty and peppy.
Adding tomatoes and cream:
Add mashed tomatoes, let simmer 2-3 minutes. Then insert the sour cream. Put back the chorizo, add a pinch of paprika, salt, pepper and herbs. Let it simmer for another 5 mins over low heat.
Final mix:
Incorporate the pasta into the sauce. Add a little boiling water if needed to cool down the sauce. Mix well to coat spaghetti.
Finishing:
Nice warm greenhouse, with a pepper mill tower and grated parmesan if you like.

INGREDIENTS:

• 8 oz goat cheese log, chilled
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 2 tbsp all-purpose flour
• 3 tbsp honey
• 1/2 tsp fresh thyme leaves
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

DIRECTIONS:

Slice the chilled goat cheese into 1/2-inch thick rounds. If they’re too soft to slice, freeze for 10 minutes first.

Dredge each slice in flour, then dip in beaten egg, and coat fully in panko breadcrumbs.

Heat olive oil in a skillet over medium heat until shimmering.

Fry the goat cheese rounds for 1–2 minutes per side or until golden brown and crisp.

Drizzle with honey and sprinkle with thyme and freshly cracked black pepper just before serving.

Prep Time: 10 minutes
Total Time: 15 minutes
Calories: 210 kcal per serving
Servings: 4

These bites are crisp, creamy, and bursting with sweet-savory flavor — perfect for an appetizer, brunch board, or elegant snack. 😋

Ingredients:

1 pound large shrimp, peeled and deveined (tails on or off, your preference)

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

2 large eggs, lightly beaten

2 cups sweetened shredded coconut

Vegetable oil, for frying

Optional: Lime wedges for serving

Sweet Chili Mayo:

1/2 cup mayonnaise

1/4 cup sweet chili sauce (adjust to taste)

1 tablespoon lime juice

1 teaspoon rice vinegar (optional, for extra tang)

Instructions:

1. Prepare the shrimp: Pat the shrimp dry with paper towels. This helps the coconut adhere better.
2. Season the flour: In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.
3. Prepare the dredging station: Set up three shallow dishes: one with the seasoned flour, one with the beaten eggs, and one with the shredded coconut.
4. Dredge the shrimp: First, dredge each shrimp in the flour mixture, ensuring it’s fully coated. Then, dip it into the beaten eggs, allowing excess to drip off. Finally, coat the shrimp completely in the shredded coconut. Gently press the coconut to help it adhere.
5. Fry the shrimp: Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and pink throughout.
6. Drain the shrimp: Remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
7. Make the sweet chili mayo: While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using) in a small bowl until well combined. Taste and adjust the sweetness or spiciness to your preference.
8. Serve: Serve the coconut shrimp immediately with the sweet chili mayo for dipping. Garnish with lime wedges, if desired. Enjoy!

Ingredients:

1 lb ground beef

1 tbsp olive oil

4 cloves garlic, minced

1 (20 oz) package refrigerated cheese tortellini

2 cups baby spinach, roughly chopped

3 tbsp unsalted butter

½ cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

½ tsp red pepper flakes (optional, for a little kick)

Fresh parsley, chopped (for garnish)

Directions:

1. Cook the Tortellini:

Bring a large pot of salted water to a boil.

Cook the tortellini according to package instructions, then drain and set aside. Drizzle with a bit of olive oil to prevent sticking.

2. Brown the Beef:

In a large skillet over medium heat, add olive oil and ground beef.

Season lightly with salt and pepper and cook until browned and fully cooked. Remove excess grease if necessary.

3. Build the Garlic Butter Sauce:

Push the beef to one side of the skillet. Add butter and garlic to the other side.

Sauté garlic in the melted butter for about 1 minute, until fragrant. Stir everything together.

4. Add Spinach:

Stir in chopped spinach and let it wilt—this should take about 1–2 minutes.

5. Combine Everything:

Add the cooked tortellini to the skillet. Toss to coat well in the buttery garlic beef mixture.

Stir in Parmesan cheese and red pepper flakes if using. Taste and adjust seasoning.

6. Serve:

Plate it up and garnish with fresh parsley and an extra sprinkle of Parmesan.

Nutritional Information:
⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 20 minutes | ⏳ Total Time: 30 minutes
⚡ Calories per serving: ~600 kcal | 🍽️ Servings: 4

Ingredients:

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

1 tablespoon olive oil

4 slices bacon, chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

8 ounces pasta (penne or fusilli works best)

2 cups fresh spinach, chopped

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

1 teaspoon Italian seasoning

Fresh parsley, chopped (optional)

Directions:

Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken pieces with salt, pepper, and Italian seasoning.

Add the chicken to the pot and cook until browned and cooked through, about 6-7 minutes. Remove chicken from the pot and set aside.

In the same pot, add chopped bacon and cook until crispy, about 4-5 minutes. Remove the bacon and set aside, leaving some bacon drippings in the pot.

Add minced garlic to the pot and sauté for 1 minute, until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.

Add the pasta to the pot, stirring to ensure it’s submerged in the liquid. Cover the pot and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid is absorbed.

Stir in the cooked chicken, spinach, mozzarella, and Parmesan cheese. Cook until the spinach wilts and the cheese melts into a creamy sauce.

Sprinkle the cooked bacon over the top and stir to combine. Garnish with fresh parsley if desired and serve hot.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 620 kcal | Servings: 4 servings #foodaroundtheworld

Ingredients:

450 g (1 lb) jumbo lump crab meat (fresh, picked over for shells)

1 egg, lightly beaten

60 g (1/4 cup) mayonnaise

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

1 tbsp fresh parsley, finely chopped (optional)

1/2 cup breadcrumbs (panko or regular)

1 tbsp lemon juice

Salt and pepper to taste

Butter or oil spray (for baking or air frying)

Directions:

Preheat oven to 200°C (400°F) or preheat your air fryer to 190°C (375°F).

In a large bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley (if using), and a pinch of salt and pepper.

Add breadcrumbs a little at a time just until the mixture holds together — don’t overmix to keep the crab lumps intact.

Form the mixture into round balls (golf ball-sized). You should get about 8–10 bombs.

Place on a parchment-lined baking tray or in the air fryer basket.

Lightly spray or brush the tops with butter or oil.

Bake: 15–18 minutes or until golden and heated through.

Air Fry: 10–12 minutes until golden and crisp outside.

Serve hot with lemon wedges, tartar sauce, or spicy mayo.

Prep Time: 10 min | Cooking Time: 15 min | Total Time: 25 min

Kcal: ~120 kcal per bomb | Servings: 8–10 crab bombs…