- 2 sirloin steaks (about 8 oz each) - Salt and pepper to taste - 2 tablespoons olive oil - 4 tablespoons unsalted butter, softened - 3 cloves garlic, minced - 1 tablespoon chopped fresh parsley - 1 tablespoon chopped fresh thyme - 1 teaspoon lemon juice
1. **Prepare the Steaks**: Season the sirloin steaks generously with salt and pepper. Drizzle with olive oil and rub it into the meat. 2. **Preheat the Grill**: Heat your grill to medium-high heat. While the grill is heating, combine the butter, minced garlic, parsley, thyme, and lemon juice in a small bowl. Mix well. 3. **Grill the Steaks**: Place the steaks on the grill and cook for 4-5 minutes per side, or until they reach your desired doneness. 4. **Rest and Butter Your Steak**: Remove the steaks from the grill and allow them to rest for about 5 minutes. After resting, top each steak with a generous scoop of the garlic herb butter, allowing it to melt over the warm steak. 5. **Serve**: Slice the steaks against the grain and serve immediately alongside your choice of sides, such as mashed potatoes or a fresh green salad.
- Whole chicken wings - Soy sauce, 1/2 cup - Brown sugar, 1/4 cup - Honey, 2 tablespoons - Garlic, minced, 2 cloves - Ginger, grated, 1 teaspoon - Sesame seeds, optional
1. **Prepare the Marinade**: In a mixing bowl, combine soy sauce, brown sugar, honey, garlic, and ginger to form a marinade. 2. **Marinate the Wings**: Place chicken wings in a large zip-top bag. Pour in the marinade, seal the bag, and refrigerate for at least 1 hour, preferably overnight. 3. **Bake the Wings**: Preheat oven to 375°F (190°C). Place marinated wings on a baking sheet lined with foil. Bake for 25-30 minutes, turning once halfway through. 4. **Glaze and Serve**: Broil wings for an additional 3-5 minutes for extra caramelization. Sprinkle with sesame seeds before serving, if desired.
- 4 bone-in pork chops - 2 tablespoons olive oil - 1 teaspoon salt - 1 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 tablespoon fresh lemon juice
1. Pat the pork chops dry with paper towels. In a small bowl, mix the olive oil, salt, black pepper, garlic powder, paprika, and lemon juice. 2. Rub the seasoning mixture evenly over both sides of the pork chops. Preheat your grill to medium-high heat. Once hot, place the pork chops on the grill grates and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness and have a nice char. Remove from the grill and let rest for a few minutes before serving.
- 4 boneless pork chops - 1 tablespoon vegetable oil - 1 teaspoon salt - 1 teaspoon black pepper - 2 apples, peeled and diced - 1/2 cup apple cider - 2 tablespoons brown sugar - 1/2 teaspoon cinnamon
1. Season the pork chops with salt and pepper on both sides. Heat the vegetable oil in a skillet over medium-high heat. Add the pork chops to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside to rest. 2. In the same skillet, add the apples, apple cider, brown sugar, and cinnamon. Cook until the apples are soft and the sauce has thickened, about 5-7 minutes. Serve the pork chops with a generous spoonful of the apple sauce over the top.
- 4 pork chops - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 cup breadcrumbs - 2 tablespoons chopped fresh parsley - 1 tablespoon chopped fresh rosemary
1. Preheat the oven to 375°F (190°C). In a small bowl, combine the Dijon mustard, olive oil, salt, and pepper. Rub this mixture over both sides of the pork chops. 2. In another bowl, combine the breadcrumbs, parsley, and rosemary. Press this mixture onto the pork chops, ensuring an even coating. Place the chops on a baking sheet and bake for 20-25 minutes until the crust is golden and the pork is cooked through. Let the pork chops rest for a few minutes before serving.
- 2 sea bass fillets - Salt and pepper - 2 tablespoons olive oil - 3 tablespoons unsalted butter - 2 cloves garlic, minced - Juice of 1 lemon - 1 tablespoon fresh parsley, chopped
1. **Prepare the Fish**: Start by seasoning the sea bass fillets with salt and pepper on both sides. 2. **Sear the Fillets**: Heat olive oil in a skillet over medium-high heat. Place the fillets skin-side down and cook for 3–4 minutes until crisp. Flip the fillets, reduce heat to medium, and cook for another 3–4 minutes. Remove the fillets from the pan and set aside. 3. **Make the Sauce**: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice and cook for another minute. 4. **Final Touch**: Return the sea bass fillets to the skillet to coat them with the sauce. Garnish with chopped parsley before serving.
- 2 sea bass fillets - Salt and pepper - 1 lemon, sliced - 1 pint cherry tomatoes, halved - 1/4 cup Kalamata olives, pitted and halved - 2 cloves garlic, thinly sliced - 2 tablespoons olive oil - 1 tablespoon fresh thyme or oregano
1. **Preheat Oven**: Preheat your oven to 400°F (200°C). 2. **Prepare Ingredients**: Season the sea bass fillets with salt and pepper. In a baking dish, arrange the lemon slices, cherry tomatoes, olives, and sliced garlic. Place the fillets on top. 3. **Bake**: Drizzle olive oil over everything and sprinkle with fresh thyme or oregano. Bake in the oven for 15-20 minutes until the fish is opaque and flakes easily with a fork. 4. **Serve**: Remove from the oven and serve hot, spooning the tomato and olive mixture over the fish.
- 2-3 lbs Tri-Tip Roast - Salt and pepper to taste - 2 tablespoons olive oil - For the Chimichurri Sauce: - 1 cup fresh parsley, finely chopped - 4 cloves garlic, minced - 2 tablespoons fresh oregano, chopped - 1/2 cup olive oil - 2 tablespoons red wine vinegar - 1 teaspoon red pepper flakes - Salt and pepper to taste
1. **Prepare the Chimichurri Sauce**: In a medium bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well. Adjust seasoning to your taste. Set aside for flavors to marry while preparing the tri-tip. 2. **Season the Tri-Tip**: Rub the tri-tip roast with olive oil, then season generously with salt and pepper on all sides. 3. **Heat the Grill**: Preheat your grill to high heat. Once hot, sear the tri-tip roast on both sides for approximately 6-8 minutes per side to achieve a nice crust. 4. **Roast the Tri-Tip**: Lower the grill to medium heat and cook for an additional 20-30 minutes, or until the internal temperature reaches 130°F for medium-rare, or your preferred level of doneness. 5. **Rest the Meat**: Remove the tri-tip from the heat and let it rest under a foil tent for about 10 minutes. 6. **Serve**: Slice against the grain and top generously with the chimichurri sauce. Enjoy with roasted potatoes or a green salad.
- 4 pounds spare ribs - 1 tablespoon salt - 1 tablespoon black pepper - 2 cups barbecue sauce - 1 tablespoon olive oil
1. Preheat your grill to medium-high heat. If using an oven, preheat to 300°F (150°C). 2. Season the spare ribs generously with salt and black pepper on both sides. 3. Place the ribs on the grill or in the oven, meaty side up. If grilling, turn occasionally to avoid burning and cook for about 1 hour, or until tender. If baking, cover with foil and roast for 2–3 hours. 4. In the last 15 minutes of cooking, brush the ribs generously with barbecue sauce. 5. Remove the ribs from the heat. Let them rest for a few minutes before cutting into individual ribs. Serve with extra barbecue sauce on the side.
- 4 pounds spare ribs - 2 tablespoons olive oil - 1 onion, chopped - 3 garlic cloves, minced - 2 cups red wine - 1 cup beef stock - 2 tablespoons tomato paste - 1 tablespoon dried thyme - Salt and pepper to taste
1. Preheat your oven to 325°F (165°C). 2. In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Brown the spare ribs on all sides, then transfer to a plate. 3. In the same pot, add chopped onion and garlic. Sauté until soft and translucent. 4. Stir in red wine, beef stock, tomato paste, and thyme, scraping up any browned bits from the bottom of the pot. Season with salt and pepper. 5. Return the ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover with a tight-fitting lid and transfer to the preheated oven. 6. Braise the ribs for 2–2.5 hours, until the meat is tender and easily falls from the bone. 7. Remove from the oven and rest for 10 minutes before serving with sauce from the pot spooned over the top.
- Whole chicken, cut into pieces - 1 large onion, chopped - 2 cloves garlic, minced - 3 carrots, sliced - 2 stalks celery, sliced - 2 potatoes, diced - 8 cups chicken stock - 2 bay leaves - Salt - Freshly ground black pepper - Fresh parsley, chopped (for garnish)
1. Place the chicken pieces in a large pot and cover with chicken stock. Add the bay leaves and a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface. 2. Add the chopped onion, garlic, carrots, and celery to the pot. Simmer for about 30 minutes, then add the diced potatoes. Continue to simmer until the vegetables are tender and the chicken is cooked through, about another 15-20 minutes. 3. Remove the chicken pieces from the pot. Once cooled, shred the meat from the bones and skin, discarding them. Return the chicken meat back to the pot. Taste and adjust the seasoning with salt and pepper as needed. 4. Serve hot, garnished with fresh parsley. Enjoy this hearty chicken soup with crusty bread on the side.
- 1 (8-rib) rack of lamb, trimmed and frenched - ¼ cup Dijon mustard - 1 tablespoon olive oil - 1 cup breadcrumbs - 2 cloves garlic, minced - 2 teaspoons fresh thyme, chopped - Salt and freshly ground black pepper to taste
1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil. 2. Season the lamb with salt and pepper. In a small bowl, mix together the Dijon mustard and olive oil. Spread the mixture evenly over the lamb. 3. In another bowl, combine the breadcrumbs, minced garlic, and thyme. Press this breadcrumb mixture onto the mustard-coated lamb to form an even crust. 4. Place the lamb on the prepared baking sheet and roast in the oven for 20-25 minutes, or until an internal temperature of 130°F (54°C) is reached for medium-rare. 5. Allow the lamb to rest for 5 minutes before slicing between the ribs and serving.
- 4 Halibut fillets - Salt and pepper to taste - 3 tablespoons butter - 1 tablespoon olive oil - 1 shallot (minced) - 1 cup dry white wine - 1/2 cup heavy cream - 1 tablespoon fresh chives (chopped) - 1 tablespoon lemon juice
1. Season the halibut fillets with salt and pepper on both sides. Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon of butter. 2. Once the butter is melted and the pan is hot, add the halibut fillets skin-side down. Sear for about 4 minutes, then flip and cook another 4 minutes on the other side. Remove the fillets from the pan and set aside. 3. Lower the heat to medium and add the shallots to the same pan. Cook until translucent, about 2 minutes. Pour in the white wine, scraping up any brown bits from the bottom of the pan. 4. Let the wine reduce by half, then stir in the heavy cream and lemon juice. Cook for another 2 minutes, or until the sauce thickens. Add the remaining butter and stir until melted. 5. Return the halibut to the pan, spooning the sauce over the fillets. Allow them to heat through for another 2 minutes. Sprinkle with fresh chives and serve immediately with the sauce.
- 2 duck breasts - Salt and pepper to taste - 2 tablespoons olive oil - 1/2 cup freshly squeezed orange juice - Zest of 1 orange - 1/4 cup chicken stock - 2 tablespoons honey - 1 tablespoon balsamic vinegar - 1 teaspoon cornstarch mixed with 1 tablespoon water
1. Score the skin of the duck breasts in a crisscross pattern, then season them with salt and pepper. 2. Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip the breasts and cook for an additional 3-5 minutes, or until the internal temperature reaches 135°F for medium-rare. Remove and let rest. 3. In the same skillet, add orange juice, orange zest, chicken stock, honey, and balsamic vinegar. Bring to a boil, reduce heat, and simmer for 5-7 minutes. 4. Stir in the cornstarch mixture, cooking until the sauce thickens. Adjust seasoning with salt and pepper if necessary. 5. Slice the duck breasts, then serve drizzled with the orange sauce.
- 2 duck breasts - Salt and pepper to taste - 1 tablespoon butter - 1 shallot, finely chopped - 1 cup red wine - 1/2 cup chicken stock - 1 tablespoon red currant jelly (or similar fruit jelly) - 1 teaspoon fresh thyme leaves
1. Score the skin side of the duck breasts in a diagonal pattern, then season both sides with salt and pepper. 2. Place the duck breasts skin-side down in a cold skillet. Heat over medium heat and cook for about 6-8 minutes until the skin is browned and crisp. Turn the breasts over and cook for another 3-5 minutes until the internal temperature reaches 135°F for medium-rare. Remove from the skillet and let rest. 3. Discard most of the duck fat from the pan, leaving about 1 tablespoon. Add the butter and shallots, sautéing until the shallots are soft and translucent. 4. Add red wine, chicken stock, red currant jelly, and thyme to the pan. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half. Season with salt and pepper as needed. 5. Slice the duck breasts and serve with the red wine sauce drizzled on top.
- 4 veal cutlets, pounded thin - Salt, to taste - Pepper, to taste - 1 cup all-purpose flour - 2 large eggs - 1 cup breadcrumbs - 1 lemon, cut into wedges (for serving) - Vegetable oil, for frying
1. **Prepare the Cutlets**: Season the veal cutlets with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. 2. **Breading the Cutlets**: Lightly coat each cutlet in flour, shaking off the excess. Next, dip it in the beaten eggs, letting any excess drip off, and finally coat it evenly with breadcrumbs, pressing lightly to adhere. 3. **Cook the Schnitzel**: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the breaded cutlets for 3-4 minutes on each side or until golden brown and cooked through. Transfer to paper towels to drain excess oil. 4. **Serve**: Serve the Wiener Schnitzel hot with lemon wedges on the side.
- 1 T-bone steak (about 1 ½ inches thick) - 1 tablespoon olive oil
1. **Prepare the Steak:** Take the T-bone steak out of the refrigerator and allow it to come to room temperature for about 30-45 minutes. Pat it dry with paper towels to remove any excess moisture. 2. **Season the Steak:** Preheat your grill to high heat. Rub the steak with olive oil, then generously season both sides with salt and pepper. 3. **Grill the Steak:** Place the steak on the grill and cook for 4-5 minutes on one side without disturbing it, allowing it to form a nice crust. Flip the steak and grill for another 4-5 minutes on the other side for medium-rare. Use a meat thermometer to check for your desired doneness. 4. **Rest and Serve:** Remove the steak from the grill and let it rest on a cutting board, loosely covered with aluminum foil, for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat. Slice and serve immediately.
- 1 T-bone steak - 2 tablespoons unsalted butter
1. **Prepare the Herb Butter:** In a small mixing bowl, combine the softened butter with minced garlic, chopped fresh parsley, and a pinch of salt. Mix well, and then form into a log using plastic wrap, twisting the ends to seal. Refrigerate until firm. 2. **Season and Cook the Steak:** Preheat a cast-iron skillet over medium-high heat. Season the T-bone steak generously with salt and black pepper. Add olive oil to the hot skillet and carefully place the steak in. 3. **Sear and Cook:** Sear the steak for 4-5 minutes on each side, ensuring it develops a deep golden-brown crust. Reduce the heat to medium and continue cooking, flipping the steak occasionally, until it reaches your desired level of doneness. 4. **Finish with Herb Butter:** Remove the steak from the heat and place slices of the herb butter on top. Let the steak rest for 5-10 minutes, allowing the butter to melt and the juices to redistribute. Serve warm, garnished with additional fresh herbs if desired.
- 2 racks of baby back ribs - 2 tablespoons brown sugar - 1 tablespoon paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon chili powder - 1 teaspoon salt - 1 teaspoon black pepper - 1 cup barbecue sauce
1. **Preparation:** Preheat your oven to 300°F (150°C). Remove the membrane from the back side of the ribs for better flavor absorption and tenderness. 2. **Rub the Ribs:** In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Generously rub this mixture over both sides of the rib racks. 3. **Wrap and Bake:** Wrap each rack in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours or until the ribs are tender. 4. **Add Sauce and Grill:** Preheat your grill to medium-high heat. Carefully remove the ribs from the oven and unwrap them. Brush the ribs with barbecue sauce and place them on the grill. Grill for 5-10 minutes on each side, brushing with more sauce if desired, until the ribs are caramelized and slightly charred. 5. **Serve:** Let the ribs rest for a few minutes before slicing and serving with any remaining barbecue sauce. Enjoy your mouthwatering BBQ baby back ribs!
- 4 venison steaks - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - Salt and freshly ground black pepper - Lemon wedges (for serving)
1. **Prepare the Marinade:** In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and freshly ground black pepper. Make sure everything is well combined to form a nice marinade. 2. **Marinate the Steaks:** Place the venison steaks in a shallow dish or a sealable plastic bag. Pour the marinade over the steaks, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse into the meat. 3. **Preheat and Grill:** Preheat your grill to medium-high heat. Remove the steaks from the marinade, letting any excess drip off. Grill the venison steaks for about 3-4 minutes per side for medium-rare, or adjust timing according to your preference. Remember, venison is leaner than beef, so it cooks more quickly. 4. **Rest and Serve:** Remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute for a more tender experience. Serve with lemon wedges on the side to squeeze over the steaks if desired. ---
- 4 venison steaks - 2 tablespoons butter - 1 tablespoon olive oil - 1 shallot, finely chopped - 2 cloves garlic, minced - 200g mushrooms, sliced - 1 cup dry red wine - 1 cup beef or game stock - Salt and freshly ground black pepper - Fresh thyme sprigs
1. **Sear the Steaks:** Season the venison steaks with salt and pepper on both sides. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the steaks and cook them for about 3 minutes per side for medium-rare, adjusting as needed for desired doneness. Transfer the steaks to a plate and cover with foil to rest. 2. **Prepare the Sauce:** In the same skillet, add the remaining butter. Once melted, add the shallot and cook for 1-2 minutes until translucent. Add the garlic and mushrooms, sauteing until the mushrooms are nicely browned, about 5 minutes. 3. **Deglaze and Reduce:** Pour in the red wine, scraping up any brown bits from the pan for added flavor. Allow the wine to reduce by half, then add the beef or game stock. Continue cooking until the sauce thickens slightly, about 10 minutes. 4. **Serve with Sauce:** Return the steaks to the skillet with the sauce and spoon some over each steak. Garnish with fresh thyme sprigs and serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.
- 1 pound Extra Lean Ground Beef - 1 tablespoon olive oil - 1 onion, finely chopped - 8 ounces mushrooms, sliced - 2 garlic cloves, minced - 1 tablespoon all-purpose flour - 1 cup beef broth - 1 cup sour cream - Salt and pepper to taste - 1 tablespoon Dijon mustard - Cooked egg noodles - Fresh parsley for garnish
1. **Cook the Beef**: Heat olive oil in a large skillet over medium-high heat. Add the extra lean ground beef and cook until browned, about 5-7 minutes. Remove meat from the skillet and set aside. 2. **Prepare the Sauce**: In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the sliced mushrooms and cook until softened. Add garlic and cook for another minute. Sprinkle flour over the vegetables, stir to combine, and cook for another minute. Gradually add the beef broth, stirring constantly, and bring to a simmer. Stir in the sour cream, Dijon mustard, and season with salt and pepper. Let simmer for a few minutes until the sauce thickens. Return the cooked beef to the skillet and heat through. Serve over cooked egg noodles and garnish with fresh parsley. ---
- 1 pound Extra Lean Ground Beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup chopped fresh parsley - 1 large egg - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 tablespoon olive oil - Your favorite marinara sauce - Cooked spaghetti
1. **Mix the Ingredients**: In a large bowl, combine the extra lean ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, pepper, oregano, and basil. Mix until everything is well combined. 2. **Cook the Meatballs**: Shape the mixture into small, equal-sized balls. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5 minutes. Once browned, add them to a pot of your favorite marinara sauce and let simmer for about 20 minutes on low heat to ensure they cook through. Serve over cooked spaghetti and enjoy!
- Bluegill fillets - Panko breadcrumbs - Fresh parsley and fresh thyme, chopped - Lemon zest - Grated Parmesan (optional) - Olive oil - Salt and black pepper
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it. 2. In a bowl, combine panko, chopped parsley and thyme, lemon zest, grated Parmesan (if using), salt, and pepper. Drizzle with olive oil and mix until evenly moistened. 3. Pat fillets dry, season lightly with salt and pepper, and brush the tops with a little olive oil or beaten egg white to help the crust adhere. 4. Press the breadcrumb mixture onto the top of each fillet and place on the prepared sheet. 5. Bake 8–12 minutes, depending on thickness, until the crust is golden and the fish flakes easily with a fork. 6. Serve with lemon wedges and a simple green salad or steamed vegetables.
- 4 tilapia fillets - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper, to taste - 2 tablespoons olive oil - 8 small corn tortillas - 2 cups shredded cabbage - 1 ripe avocado, sliced - Fresh cilantro, chopped - Lime wedges, for serving
1. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mix over the tilapia fillets. 2. Heat olive oil in a large skillet over medium heat. Cook the tilapia fillets for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily. 3. Warm the corn tortillas in a dry skillet or in a microwave. 4. To assemble the tacos, place a portion of the cooked tilapia in each tortilla, and top with shredded cabbage, avocado slices, and chopped cilantro. 5. Serve with lime wedges for squeezing over the tacos. Enjoy your delicious tilapia fish tacos!
- 4 tilapia fillets - 1 tablespoon vegetable oil - 1 onion, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 can (13.5 oz) coconut milk - 1 cup cherry tomatoes, halved - Salt, to taste - Fresh basil or cilantro, for garnish
1. In a large pan, heat the vegetable oil over medium heat. Add onions, garlic, and ginger, and sauté until the onions are translucent. 2. Stir in the red curry paste and cook for another 1-2 minutes until fragrant. 3. Add the coconut milk and cherry tomatoes, bringing the mixture to a gentle simmer. 4. Season the tilapia fillets with a pinch of salt and carefully place them into the curry sauce. Allow the tilapia to cook for about 5 minutes on each side, or until the fish is cooked through. 5. Garnish with fresh basil or cilantro before serving. Serve over steamed rice if desired. Enjoy this flavorful coconut curry tilapia!
- 4 tilapia fillets - 2 tablespoons Cajun seasoning - 2 tablespoons olive oil - Lime wedges, for serving - Fresh parsley, chopped (optional, for garnish)
1. Preheat your grill or grill pan over medium-high heat. 2. Rub each tilapia fillet with olive oil followed by the Cajun seasoning, ensuring they are evenly coated. 3. Grill the tilapia fillets for about 4 minutes on each side, or until the fish is opaque and flaky. 4. Serve with lime wedges and garnish with chopped fresh parsley if desired. Enjoy your spicy grilled Cajun tilapia!
- 2 Red Snapper fillets - 2 tablespoons olive oil - 2 tablespoons freshly squeezed lemon juice - 1 tablespoon chopped fresh parsley - 1 tablespoon chopped fresh dill - Salt and pepper to taste - Lemon wedges, for serving
1. Preheat your grill to medium-high heat. Brush each red snapper fillet with olive oil and season them generously with salt and pepper on both sides. 2. In a small bowl, mix together the lemon juice, parsley, dill, and a pinch of salt and pepper to make the dressing. Grill the snapper fillets skin-side down for about 4-5 minutes, then flip them and grill for another 3-4 minutes until flaky. Drizzle the lemon and herb dressing over the fillets before serving with lemon wedges. ---
- 2 Red Snapper fillets - 1 cup cherry tomatoes, halved - 1/4 cup pitted Kalamata olives, sliced - 2 tablespoons capers, drained - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste
1. Preheat your oven to 400°F (200°C). Place the red snapper fillets in a baking dish. In a separate bowl, combine cherry tomatoes, olives, capers, garlic, olive oil, lemon juice, oregano, salt, and pepper. 2. Spread the tomato mixture over the fillets. Cover the dish with aluminum foil and bake for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Serve warm. ---
- 2 Red Snapper fillets - 2 tablespoons olive oil - 1 cup canned crushed tomatoes - 2 tablespoons capers, rinsed and drained - 1 small onion, finely chopped - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves, for garnish
1. Season red snapper fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the fillets skin-side down and cook until the skin is crispy and the fish is almost cooked through, about 4 minutes. Flip and cook for another 1-2 minutes. Remove and keep warm. 2. In the same skillet, add the onion and garlic, cooking until softened. Stir in the crushed tomatoes and capers, simmering until the sauce thickens, about 5 minutes. Serve the sauce over the snapper and garnish with fresh basil.
- 1 pre-made pie crust - 1 cup diced ham - 1 cup shredded Swiss cheese - 4 eggs - 1 cup milk - 1/2 cup cream - 1/4 cup chopped green onions - Salt and pepper to taste
1. Preheat your oven to 375°F (190°C). Roll out the pie crust into a pie pan and crimp the edges. 2. In a mixing bowl, whisk together eggs, milk, cream, salt, and pepper until well combined. 3. Scatter the diced ham, shredded Swiss cheese, and chopped green onions evenly over the pie crust. 4. Pour the egg mixture over the fillings in the pie crust. 5. Bake for 35-40 minutes or until the top is golden and the center is set. Let it cool slightly before slicing and serving.
- 1 fully cooked ham (7-8 pounds) - 1 cup honey - 1/2 cup brown sugar - 1/4 cup Dijon mustard - 1/4 cup apple cider vinegar - 1 teaspoon ground cloves
1. Preheat your oven to 325°F (160°C). Place the ham cut side down in a roasting pan. 2. In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Cook over medium heat, stirring until the sugar dissolves, forming a glaze. 3. Brush some of the glaze over the surface of the ham, and cover the ham loosely with aluminum foil. 4. Bake the ham for approximately 15-18 minutes per pound, basting with more glaze every 30 minutes. 5. Remove the foil during the last 30 minutes of baking to allow the glaze to caramelize. Allow the ham to rest before slicing and serving.
- 1 pound extra lean ground beef - 1/2 cup breadcrumbs - 1/2 cup milk - 1 egg, beaten - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon Worcestershire sauce - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 cup ketchup, divided
1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the breadcrumbs and milk, letting them soak together for a few minutes. 2. Add the ground beef, beaten egg, chopped onion, garlic, Worcestershire sauce, salt, pepper, oregano, thyme, and half of the ketchup to the breadcrumb mixture. Mix everything together until well combined. 3. Transfer the mixture to a loaf pan and press it evenly into shape. Spread the remaining ketchup over the top of the meatloaf. 4. Bake in the preheated oven for 60 minutes or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for a few minutes before slicing and serving. ---
- 1 pound extra lean ground beef - 2 tablespoons olive oil - 1 onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 can (28 ounces) crushed tomatoes - 1/4 cup tomato paste - 1/2 cup red wine (optional) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 bay leaf - 1/2 cup whole milk - Freshly grated Parmesan cheese, for serving
1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, sautéing until the vegetables are soft and the onion is translucent, about 5-7 minutes. 2. Add the ground beef to the skillet, cooking until browned and breaking up the meat with a spoon. Drain excess fat if necessary. 3. Stir in the tomato paste, crushed tomatoes, red wine, salt, pepper, basil, oregano, and bay leaf. Bring the mixture to a simmer and reduce the heat to low. 4. Let the sauce simmer for at least 45 minutes, stirring occasionally. Pour in the milk and continue to cook for another 15 minutes. Remove the bay leaf, adjust seasoning if needed, and serve hot over pasta of your choice with freshly grated Parmesan cheese.
- Chicken Wing (Drumettes) - 1/2 cup soy sauce - 1/2 cup mirin (Japanese sweet rice wine) - 1/4 cup sugar - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame seeds (optional)
1. **Marinate the Drumettes**: In a bowl, mix together the soy sauce, mirin, sugar, garlic, and ginger until the sugar is dissolved. Add the chicken drumettes to the marinade, cover, and refrigerate for at least 1 hour, or overnight for more flavor absorption. 2. **Cook and Serve**: Preheat your oven to 375°F (190°C). Remove the drumettes from the marinade, brushing off excess, and place them on a baking sheet. Bake for 25-30 minutes or until the drumettes are cooked through and caramelized. Serve with a sprinkle of sesame seeds, if desired, for a classic finish.
- 4-pound rump roast - Salt and black pepper, to taste - 2 tablespoons vegetable oil - 1 large onion, sliced - 4 cups beef stock - 1 tablespoon Worcestershire sauce - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 3 tablespoons all-purpose flour
1. **Prepare and Sear the Roast:** Preheat your oven to 325°F (160°C). Season the rump roast with salt and pepper. Heat the vegetable oil in a large oven-safe pot or roasting pan over medium heat. Sear the roast on all sides until well-browned. 2. **Add Ingredients and Roast:** Remove the roast and sauté the sliced onion in the same pan until soft. Place the roast back in the pan, add the beef stock, Worcestershire sauce, garlic powder, and thyme. Bring to a simmer. 3. **Roast in the Oven:** Cover the pan and transfer it to the preheated oven. Roast for 3 to 3.5 hours or until the meat is tender. 4. **Make the Gravy:** Once done, remove the roast from the pan and let it rest. Skim off any excess fat from the pan drippings. Place the pan on the stove over medium heat. Whisk the flour with 1/4 cup of water to make a slurry, then stir it into the pan drippings. Cook and stir until the gravy thickens. Adjust seasoning with salt and pepper if needed. 5. **Serve:** Slice the rump roast and serve with the homemade gravy.
- 4 bone-in chicken thighs - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 onion, thinly sliced - 1 bell pepper, sliced - 2 cloves garlic, minced - 3/4 cup dry white wine - 1 can (14.5 ounces) diced tomatoes - 1 teaspoon dried oregano - 1/2 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - 1/4 cup fresh parsley, chopped
1. Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear them until golden brown on each side. Remove and set aside. 2. In the same pan, add the onion, bell pepper, and garlic. Sauté until the vegetables are softened. 3. Pour in the white wine, scraping up any brown bits from the pan, and simmer until the liquid is reduced by half. 4. Add the diced tomatoes with their juice, oregano, basil, and red pepper flakes. Stir to combine. 5. Return the chicken thighs to the skillet, skin-side up. Cover and simmer on low heat for about 30-35 minutes, or until the chicken is tender and cooked through. 6. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
- 1 pound white shrimp, peeled and deveined - 8 ounces rice noodles - 3 tablespoons vegetable oil - 3 garlic cloves, minced - 2 eggs, beaten - 1 cup bean sprouts - 2 green onions, sliced - 1/4 cup crushed peanuts - Lime wedges, for serving ##### Pad Thai Sauce - 3 tablespoons fish sauce - 1 tablespoon tamarind paste - 2 tablespoons brown sugar - 1 tablespoon lime juice - 1/4 teaspoon red pepper flakes
1. Soak the rice noodles in warm water for about 20 minutes or until softened, then drain and set aside. 2. Mix the Pad Thai sauce ingredients in a bowl and set aside. 3. In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes. Remove the shrimp from the pan and set aside. 4. Add the remaining oil to the pan. Add the minced garlic and sauté for about 30 seconds. Pour the beaten eggs into the pan and scramble until just set. 5. Add the soaked noodles, Pad Thai sauce, cooked shrimp, bean sprouts, and green onions. Stir-fry everything together for 3-4 minutes until heated through and the noodles are well coated in the sauce. 6. Garnish with crushed peanuts and serve immediately with lime wedges on the side.
- 2 snapper fillets, skin on - Salt, to taste - Black pepper, to taste - 2 tablespoons olive oil - 2 cloves garlic, minced - Juice of 1 lemon - Fresh parsley, chopped for garnish
1. Pat the snapper fillets dry with paper towels, then season both sides generously with salt and black pepper. 2. Heat olive oil in a large non-stick skillet over medium-high heat. Add garlic and sauté until fragrant. 3. Place the snapper fillets skin side down in the skillet. Cook for about 3-4 minutes until the skin is crispy. 4. Carefully flip the fillets and cook for another 2-3 minutes until the fish is cooked through. 5. Squeeze lemon juice over the fillets and garnish with chopped parsley before serving. ---
- 4 snapper fillets - Salt, to taste - Black pepper, to taste - 2 tablespoons olive oil **For the Citrus Salsa:** - 1 orange, peeled and diced - 1 grapefruit, peeled and diced - 1/4 red onion, finely chopped - 1 jalapeño, seeded and finely chopped - 2 tablespoons fresh cilantro, chopped - Juice of 1 lime - Salt, to taste
1. Season the snapper fillets with salt and pepper. Brush both sides with olive oil. 2. Preheat a grill to medium-high heat. Place the snapper fillets on the grill, skin side down. Grill for about 4-5 minutes on each side, or until cooked through. 3. While the fish is grilling, prepare the citrus salsa by combining the orange, grapefruit, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt to taste. 4. Serve the grilled snapper with a generous topping of citrus salsa. ---
- 4 snapper fillets - Salt, to taste - Black pepper, to taste - 1/2 cup flour, for dredging - 4 tablespoons unsalted butter - 2 tablespoons olive oil - Juice of 2 lemons - Fresh parsley, chopped for garnish
1. Season the snapper fillets with salt and pepper. Dredge each fillet lightly in flour, shaking off excess. 2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. 3. Add the fillets to the pan and cook for about 3 minutes per side or until golden brown and cooked through. Transfer to a plate. 4. In the same pan, reduce heat to low and add the remaining butter and lemon juice. Stir until the butter is completely melted and forms a smooth sauce. 5. Pour the sauce over the snapper fillets and garnish with chopped parsley before serving.
- 2 whole Maine lobsters, about 1 to 1.5 pounds each, cooked and shelled - 4 tablespoons unsalted butter - 1/4 cup cognac or brandy - 1 cup heavy cream - 3 large egg yolks - 1/4 teaspoon cayenne pepper - Salt to taste - 1 tablespoon dry sherry - Toast points or puff pastry shells for serving
1. **Prepare Lobster Meat:** Begin by extracting the cooked meat from the lobsters, ensuring to get the meat from the claws and tails. Cut the lobster meat into bite-sized chunks. 2. **Cook in Butter:** In a deep skillet, melt the butter over medium heat. Add the lobster pieces and sauté gently for about 2–3 minutes until they are heated through. 3. **Add Cognac:** Carefully add the cognac, then ignite it (flambé) to burn off the alcohol. Allow the flames to subside entirely. 4. **Create Cream Base:** In a separate bowl, whisk the egg yolks and cream together. Reduce the heat to low and add this mixture to the skillet, stirring constantly to avoid curdling. 5. **Season and Thicken:** Allow the mixture to cook gently while it thickens slightly. Stir in the cayenne pepper, salt, and sherry. Continue to stir until the sauce coats the back of a spoon. 6. **Serve:** Serve the lobster mixture hot over toast points or puff pastry shells, garnished with a sprinkle of fresh herbs if desired. ---
- 2 Maine lobsters, cooked and shelled - 4 tablespoons unsalted butter - 2 shallots, finely chopped - 1/2 cup white mushrooms, finely chopped - 1 tablespoon cognac or brandy - 1 cup heavy cream - 1 tablespoon Dijon mustard - 1/4 teaspoon paprika - Salt and white pepper to taste - 1/2 cup grated Gruyère cheese - Fresh parsley, chopped for garnish
1. **Prepare Lobster Meat:** Extract the cooked meat from the lobsters and cut it into bite-sized pieces. Set aside. 2. **Cook Aromatics:** In a skillet, melt butter over medium heat. Add shallots and mushrooms, sautéing until softened, about 5 minutes. 3. **Deglaze and Flavor:** Add cognac to the pan to deglaze, stirring to release any bits from the bottom. Reduce by half. 4. **Make the Sauce:** Stir in heavy cream, Dijon mustard, paprika, salt, and white pepper. Simmer gently until the sauce thickens, about 3–5 minutes. 5. **Combine Lobster and Cheese:** Add the lobster meat to the sauce, mixing well. Stir in half of the Gruyère cheese until melted and well combined. 6. **Bake and Serve:** Preheat your oven broiler. Divide the lobster mixture among cleaned lobster shells or ramekins, sprinkle with the remaining Gruyère cheese, and broil until bubbly and golden. Serve garnished with parsley.
- 2 racks of spare ribs - 2 cups barbecue sauce - 1/4 cup brown sugar - 1 tablespoon paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon black pepper - 1 teaspoon salt - 1/2 teaspoon cayenne pepper (optional) - Apple cider vinegar for spritzing
1. **Prepare the Ribs:** - Remove the membrane from the back of the ribs using a paper towel to grip and peel it. This helps the spices and smoke penetrate better. - In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. - Generously rub the spice mixture all over both sides of the ribs, ensuring an even coating. 2. **Cook the Ribs:** - Preheat your grill or smoker to 225°F (107°C). - Place the ribs meat-side up on the grill or smoker grates. - Cook the ribs low and slow for about 3 hours, spritzing occasionally with apple cider vinegar to keep them moist. - After 3 hours, brush the ribs with barbecue sauce. - Wrap the ribs tightly in aluminum foil and return them to the grill or smoker for another 2 hours. - After this time, remove the foil, brush with more barbecue sauce, and grill for an additional 30 minutes to caramelize the sauce. - Let the ribs rest for a few minutes before slicing, then serve with extra barbecue sauce on the side. ---
- 2 racks of spare ribs - 3 tablespoons soy sauce - 3 tablespoons hoisin sauce - 2 tablespoons honey - 1 tablespoon Chinese five-spice powder - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1-inch piece ginger, minced - 1/4 cup rice vinegar - 2 green onions, chopped for garnish - Sesame seeds for garnish
1. **Marinate the Ribs:** - In a large bowl or zip-lock bag, combine soy sauce, hoisin sauce, honey, Chinese five-spice powder, sesame oil, garlic, ginger, and rice vinegar. Mix well. - Add the ribs to the marinade, making sure they are thoroughly coated. Cover or seal and refrigerate for at least 4 hours or overnight for best results. 2. **Cook the Ribs:** - Preheat your oven to 300°F (150°C). - Remove the ribs from the marinade and place them in a roasting pan. Reserve the marinade for basting. - Cover the pan tightly with aluminum foil and cook the ribs in the oven for about 2.5 to 3 hours until they are tender. - After this time, remove the foil and brush the ribs with the reserved marinade. - Increase the oven temperature to 400°F (200°C) and roast for an additional 15-20 minutes to caramelize the glaze. - Remove from oven, let rest briefly, and garnish with chopped green onions and sesame seeds before serving.
- Ribeye steak (1-inch thick) - 3 cloves of garlic, minced - 1 medium red onion, sliced - Salt and freshly ground black pepper - 2 tablespoons olive oil - 2 tablespoons unsalted butter - Fresh parsley, chopped (for garnish)
1. **Prepare the Steak:** Season the ribeye steak generously with salt and freshly ground black pepper on both sides. Let it sit at room temperature for about 30 minutes to ensure even cooking. 2. **Sear the Steak:** Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the ribeye steak. Sear for about 3-4 minutes on each side or until a crust forms and it reaches your desired level of doneness. Remove the steak from the skillet and let it rest. 3. **Prepare the Aromatics:** Reduce the skillet heat to medium. Add the butter, minced garlic, and sliced red onions to the same pan. Cook until the onions are softened and the garlic is fragrant but not burned, about 3-5 minutes. 4. **Combine and Serve:** Return the ribeye steak to the skillet, spoon the garlic butter and onion mixture over the top to coat. Garnish with chopped fresh parsley before serving. Enjoy your classic garlic butter ribeye with your choice of sides. ---
- Ribeye steak (1-inch thick) - 2 cloves of garlic, sliced - 1 large red onion, thinly sliced - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Fresh thyme sprigs (optional, for garnish)
1. **Season the Steak:** Generously season the ribeye steak with salt and freshly ground black pepper. Allow it to rest at room temperature for about 30 minutes. 2. **Cook the Onions and Garlic:** In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onions and garlic. Cook, stirring occasionally, until the onions become golden brown and caramelized, about 15-20 minutes. Add the balsamic vinegar in the last 2 minutes of cooking to deglaze the pan and deepen the flavor. 3. **Sear the Steak:** In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the seasoned ribeye and cook for 3-5 minutes on each side, or until the steak reaches your preferred doneness. Transfer the steak to a cutting board to rest for a few minutes. 4. **Assemble and Serve:** Top the seared ribeye with the caramelized onion and garlic mixture. Garnish with fresh thyme sprigs if desired. Serve immediately for a deliciously satisfying meal.
- 2 pounds whole chicken wings - 4 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon finely grated garlic - 1 tablespoon honey - 1 tablespoon brown sugar - 2 teaspoons freshly grated ginger - 1 tablespoon rice vinegar - 1 teaspoon ground black pepper - 1 tablespoon sesame seeds (for garnish) - 2 tablespoons chopped green onions (for garnish)
1. **Prepare the Marinade:** In a large bowl, mix soy sauce, sesame oil, grated garlic, honey, brown sugar, ginger, rice vinegar, and ground black pepper until well combined. 2. **Marinate the Wings:** Add the chicken wings to the bowl, ensuring each wing is well-coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor. 3. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. 4. **Bake the Wings:** Arrange the marinated chicken wings on the wire rack in a single layer. Bake in the preheated oven for about 35-40 minutes, flipping once halfway through, until golden brown and cooked through. 5. **Garnish and Serve:** Remove the wings from the oven and let them rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving. Enjoy hot. ---
- 2 pounds whole chicken wings - 3 tablespoons fish sauce - 2 tablespoons lime juice - 2 tablespoons Sriracha sauce - 1 tablespoon minced garlic - 1 tablespoon brown sugar - 2 tablespoons chopped cilantro (for garnish) - 1 tablespoon chopped fresh mint (for garnish) - Lime wedges (for serving)
1. **Make the Marinade:** In a large mixing bowl, combine fish sauce, lime juice, Sriracha sauce, minced garlic, and brown sugar. Stir until the sugar is dissolved and the marinade is well-blended. 2. **Coat the Wings:** Add the chicken wings to the marinade, ensuring they are completely covered. Allow them to marinate in the refrigerator for at least 1 hour, up to overnight for deeper flavor. 3. **Preheat the Grill:** Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. 4. **Grill the Wings:** Place the marinated chicken wings on the grill and cook for 20-25 minutes, turning occasionally, until the skin is crispy and the meat is cooked through. 5. **Garnish and Serve:** Remove the wings from the grill and place them on a serving platter. Garnish with chopped cilantro and mint. Serve with lime wedges on the side for an extra zesty kick.
- 1 1/2 cups Arborio rice - 5 cups vegetable or chicken broth - 1/2 cup dry white wine - 2 cups mushrooms, sliced (such as cremini or button) - 1 small onion, finely chopped - 2 cloves garlic, minced - 3 tablespoons olive oil - 3 tablespoons butter - 1/2 cup grated Parmesan cheese - Salt and pepper, to taste - Fresh parsley, chopped (optional for garnish)
1. **Prepare the Broth**: In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer over low heat. Keep it warm throughout the risotto cooking process. 2. **Cook the Mushrooms**: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms, and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside. 3. **Sauté Aromatics**: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent. 4. **Toast the Rice**: Add the Arborio rice to the skillet with the onions and garlic. Stir frequently for about 2 minutes until the rice is lightly toasted. 5. **Add Wine**: Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice. 6. **Cook the Risotto**: Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring often. Wait for each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is cooked al dente and has a creamy consistency. 7. **Mix in Mushrooms and Butter**: Once the rice is fully cooked, stir in the sautéed mushrooms and the remaining 2 tablespoons of butter. Mix well until the butter is melted and fully incorporated. 8. **Add Cheese and Season**: Stir in the grated Parmesan cheese until it is melted and evenly distributed. Season the risotto with salt and pepper to taste. 9. **Serve**: Remove from heat and let the risotto sit for a couple of minutes. Serve warm, garnished with fresh parsley if desired. Enjoy your classic Mushroom Risotto!