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Ingredients

• 1 lb calamari, cleaned and sliced into rings
• 1 lb shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 1 red onion, thinly sliced
• 1 cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• 2 lemons, cut into wedges (for serving)

Instructions

1. Cook the Seafood
   Bring a large pot of salted water to a gentle boil. Add the calamari and cook for 1–2 minutes until just tender. Remove and transfer to an ice bath to stop the cooking.
   In the same water, cook the shrimp for 2–3 minutes until pink and opaque. Drain and cool completely.
2. Prepare the Vegetables
   In a large mixing bowl, combine cherry tomatoes, red bell pepper, red onion, parsley, and basil.
3. Make the Dressing
   In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper.
4. Assemble the Salad
   Add the cooled calamari and shrimp to the vegetable mixture. Pour the dressing over the salad and toss gently until well combined.
5. Chill & Serve
   Refrigerate for at least 30 minutes to allow flavors to blend. Serve chilled with lemon wedges on the side.

Tender cabbage leaves stuffed with seasoned meat and rice, baked slowly in rich tomato sauce — pure comfort food and holiday tradition.
Ingredients
For the Cabbage Rolls
1 large head green cabbage
1½ lb ground beef (or beef & pork mix)
1 cup cooked white rice (slightly undercooked is best)
1 small onion, finely diced
2 cloves garlic, minced
1 egg
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder (optional)
For the Sauce
2 cans (15 oz each) tomato sauce
1 can crushed tomatoes
1 tbsp sugar (adjust to taste)
1 tsp salt
½ tsp black pepper
👩‍🍳 Instructions
Prepare the cabbage
Bring a large pot of water to a boil.
Core the cabbage and boil whole for 5–8 minutes, gently peeling off softened leaves.
Set aside and let cool.
Make the filling
In a bowl, mix ground meat, rice, onion, garlic, egg, salt, pepper, paprika, and garlic powder until combined.
Assemble the rolls
Place about ¼ cup filling on each cabbage leaf.
Fold in the sides and roll tightly.
Prepare the sauce
Mix tomato sauce, crushed tomatoes, sugar, salt, and pepper.
Bake
Spread a little sauce on the bottom of a baking dish.
Arrange rolls seam-side down.
Pour remaining sauce over top.
Cover tightly with foil.
Cook low and slow
Bake at 350°F (175°C) for 2 to 2½ hours, until tender and flavorful.
🌟 PA-Style Tips
Line the pan with extra cabbage leaves for extra flavor.
Many families add sauerkraut between layers.
Halupki always tastes even better the next day.

(Greek Sesame Bread Rings)
Crisp on the outside, chewy on the inside, and generously coated with sesame seeds — Koulouri Thessalonikis is a classic Greek street bread enjoyed any time of day. Simple ingredients, big flavor!
🧾 Ingredients
400 g all-purpose flour
7 g dry yeast
250 ml warm water
1 tbsp sugar
1 tbsp olive oil
½ tsp salt
50 g sesame seeds
👩‍🍳 Instructions
Activate the yeast:
Mix warm water with sugar and yeast. Let sit for 10 minutes until foamy.
Make the dough:
Add flour, salt, and olive oil. Knead for 8–10 minutes until smooth and elastic.
First rise:
Cover and let the dough rise for 1 hour, until doubled in size.
Shape:
Divide dough into 6 pieces. Roll each into a rope and form a ring.
Sesame coating:
Dip each ring briefly in water, then roll generously in sesame seeds.
Second rise:
Place on a baking sheet and let rise for 20 minutes.
Bake:
Bake at 200°C (400°F) for 15–18 minutes until golden brown.
🌟 Tips
For extra crunch, toast the sesame seeds lightly before coating.
Enjoy plain, with cheese, or alongside olives and coffee.

Ingredients
500 g chicken (bone-in preferred)
2 medium potatoes, peeled & cubed
3 tbsp oil
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, finely chopped (or ½ cup puree)
1–2 green chillies, slit
½ tsp turmeric powder
1 tsp red chilli powder (adjust to taste)
1½ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
Salt to taste
2 cups water
Fresh coriander leaves
Method
Heat oil in a pan. Add onions and sauté till light golden.
Add ginger-garlic paste & green chillies. Sauté till raw smell goes.
Add tomatoes, turmeric, chilli powder, coriander powder, cumin powder & salt. Cook till oil separates.
Add chicken pieces. Mix well and cook on medium heat for 5 minutes.
Add potatoes and mix.
Pour water, cover and cook on low-medium heat for 20–25 minutes till chicken & potatoes are soft.
Sprinkle garam masala, mix gently and cook 2 more minutes.
Garnish with coriander leaves.

Ingredients

(4 burritos)
For the Filling:
1 lb (450 g) ground beef (or chicken)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1 tsp chili powder
Salt & black pepper to taste
1 cup cooked Mexican rice
½ cup black beans (optional)
½ cup diced green bell pepper
For Assembly:
4 large flour tortillas
1½ cups shredded mozzarella or Monterey Jack cheese
For the Sauce & Topping:
1½ cups red enchilada sauce
½ cup sour cream
½ cup extra shredded cheese
Fresh parsley or cilantro (optional)
Side (Optional like the photo):
Chopped lettuce
Diced tomatoes
Instructions
Cook the filling
Heat a pan over medium heat. Sauté onion until soft, add garlic, then ground beef.
Season with cumin, paprika, chili powder, salt, and pepper.
Stir in bell peppers, beans, and cooked rice. Cook 2–3 minutes and set aside.
Assemble burritos
Warm tortillas. Add filling down the center, sprinkle with cheese, roll tightly.
Bake
Place burritos seam-side down in a baking dish.
Pour enchilada sauce generously over top.
Sprinkle with more cheese.
Bake
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and melted.
Finish & Serve
Top with sour cream and parsley.
Serve with fresh salad on the side.
🔥 Pro Tips
Add chorizo for extra flavor
Use pepper jack cheese for spice
Broil 2 minutes at the end for golden cheese pull 🤤

Ingredients
For the balls:
500g minced chicken
½ cup breadcrumbs
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley
1 large egg
1 clove minced garlic
½ tsp salt
¼ tsp black pepper
½ tsp paprika or chicken seasoning
1 tbsp olive oil
For the creamy sauce:
2 tbsp butter
1 tbsp flour
1½ cups chicken stock
¾ cup heavy cream
Salt and pepper to taste
A pinch of nutmeg (optional)
👩‍🍳 Instructions
In a bowl, combine the minced chicken with the breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and spices until well mixed.

Shape the mixture into medium-sized balls.

Heat the olive oil in a frying pan over medium heat and fry the chicken balls until browned on all sides. Remove and set aside. In the same pan, add the butter and let it melt. Then add the flour and stir for one minute.

Gradually pour in the chicken broth, stirring until a smooth sauce forms.

Add the cream, salt, pepper, and nutmeg, and bring the sauce to a gentle simmer.

Return the chicken meatballs to the pan, cover, and cook for 10–12 minutes, or until cooked through and the sauce has thickened.

Serving Instructions: Serve hot with white rice, mashed potatoes, or pasta.

An easy and flavorful recipe, perfect for a warm lunch or dinner.

Ingredients:

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1 tablespoon lemon zest

2 cups all-purpose flour

1/2 cup finely ground pistachios

1/4 teaspoon salt

2 tablespoons powdered sugar (for dusting, optional)

Directions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Stir in vanilla extract and lemon zest.

In a separate bowl, whisk together flour, ground pistachios, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet about 1 inch apart.

Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.

Optional: Dust with powdered sugar before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 12 servings

Ingredients
4 medium beets, cooked, peeled, and diced
1 large English cucumber, diced
1/3 cup crumbled feta cheese
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, chopped
Dressing
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice (or red wine vinegar)
Salt and freshly ground black pepper, to taste
Instructions
In a large bowl, gently combine the diced beets and cucumber.
Sprinkle in the feta cheese, dill, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss lightly to coat without breaking the beets.
Chill for 10–15 minutes before serving to let the flavors meld.
Serving Tips
Serve as a refreshing side dish or light lunch.
Pairs beautifully with grilled chicken, fish, or crusty bread.
For extra crunch, add toasted walnuts or pistachios.
Fresh, vibrant, and full of Mediterranean flavor 💚🥗

Ingredients
4 pork chops (bone-in or bone-in), about 2.5 cm thick
1 can (approx. 300g) mushroom cream
1 can (approx. 300g) chicken cream
1 cup chicken stock
1 sachet ranch seasoning
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
Instructions
Season the chops with salt and pepper on both sides.

Place the chops in the bottom of a slow cooker (crockpot).

In a bowl, mix the mushroom cream, chicken cream, chicken stock, ranch seasoning, garlic powder, and onion powder until well blended.

Pour the sauce over the chops and ensure they are well coated.

Cover and cook:
On low for 6–7 hours
Or on high for 3–4 hours
Until the meat is tender and falls apart easily. Serve hot with white rice, mashed potatoes, or steamed vegetables.

Tip: For a thicker sauce, remove the lid for the last 30 minutes or add a tablespoon of cornstarch dissolved in a little water and stir gently.

Fuel up clean with this high-protein, heart-healthy combo! Creamy avocado, hard-boiled eggs, and a fresh homemade salsa made with tomatoes, onion, and cilantro come together for a quick, no-fuss plate that’s bursting with bold flavor and balanced nutrients.

🍅 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

3–4 hard-boiled eggs

1 ripe avocado, sliced

2 medium tomatoes, diced

1/4 red onion, thinly sliced or chopped

2 tbsp fresh cilantro, chopped

Salt & pepper to taste

Optional: squeeze of lime or dash of chili flakes

🧑‍🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Boil the eggs: Place eggs in boiling water and cook for 9–10 minutes. Cool, peel, and set aside.

Make the salsa: Mix diced tomatoes, red onion, cilantro, salt, and pepper in a bowl. Add chili or lime if desired.

Assemble your plate: Slice avocado and arrange it with the boiled eggs. Add a generous scoop of the fresh salsa on the side.

Serve fresh: Enjoy as is, or pair with toast, rice cakes, or leafy greens.

Prep Time: 10 min
Cooking Time: 10 min
Total Time: 20 min
Kcal: ~450 per serving
Servings: 1