All Recipes

- 2 Sea Bass Fillets
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 bunch of asparagus, trimmed
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- Olive oil for cooking

1. **Prepare the Sea Bass**: Season the sea bass fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. When the oil is hot, add the sea bass fillets skin-side down. Cook for 4-5 minutes until the skin is crispy and golden. Turn the fillets and cook for another 3-4 minutes until the fish is cooked through.

2. **Prepare the Asparagus**: While the sea bass is cooking, melt butter in another pan over medium heat. Add the asparagus and sauté for 5-6 minutes, turning occasionally, until they are tender and vibrant green.

3. **Finish with Parmesan**: Sprinkle the grated Parmesan cheese over the asparagus. Toss gently to coat the asparagus evenly with the cheese, then remove from heat.

4. **Serve**: Place the Parmesan asparagus on a serving plate, arrange the pan-seared sea bass fillets on top, and drizzle with lemon juice just before serving for a fresh burst of flavor.

- 1 ½ pounds chuck roast, thinly sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 medium Vidalia onion, sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste

1. In a bowl, mix the soy sauce, oyster sauce, and cornstarch. Add the sliced chuck roast and toss to coat. Let it marinate for at least 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, cooking until fragrant and the onion is translucent.
3. Add the marinated beef to the skillet and stir-fry until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil, and then add the broccoli florets. Stir-fry for 3-4 minutes until they are bright green and tender-crisp.
5. Return the beef to the skillet with the broccoli. Drizzle with sesame oil, season with salt and pepper, and stir to combine. Cook for an additional 2 minutes, ensuring everything is well-mixed and heated through.
6. Serve immediately with steamed rice or noodles.

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- 3 pounds chuck roast
- 4 cloves garlic, minced
- 2 medium Vidalia onions, sliced
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste

1. Season the chuck roast generously with salt, pepper, and thyme. 
2. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
3. Place the sliced onions and minced garlic in the bottom of a slow cooker. Place the seared roast on top of the onions and garlic.
4. Pour the beef broth over the roast and cover the slow cooker.
5. Cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
6. Remove the roast from the slow cooker and let it rest for a few minutes before slicing. Serve with the cooked onions, garlic, and a ladle of the cooking juices over the top. Enjoy with mashed potatoes or crusty bread.

- 2 sea bass fillets
- 1 cup panko breadcrumbs
- 1 lemon, zest and juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)

1. **Prepare the Lemon Panko Mixture**: In a small bowl, combine the panko breadcrumbs, lemon zest, and a pinch of salt and pepper. Mix until well combined.

2. **Coat the Sea Bass Fillets**: Brush the sea bass fillets with olive oil on both sides. Press the lemon panko mixture onto the top side of each fillet, ensuring an even coating.

3. **Cook the Fillets**: Preheat a nonstick pan over medium heat with a little olive oil. Place the fillets, panko side down, into the pan. Cook for 3-4 minutes until the crust is golden brown. Carefully flip the fillets and cook the other side for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.

4. **Serve and Garnish**: Transfer the cooked fillets to a serving plate. Drizzle with fresh lemon juice and garnish with chopped parsley, if using. Serve immediately with your choice of side dishes.

- 1 cup dry white beans (such as Great Northern or cannellini), soaked overnight and drained
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 ham bone
- 2 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil

1. **Prepare the Bean Soak and Veggies**: Soak the white beans overnight to soften them. The next day, drain and rinse the beans. Dice the onion, carrots, and celery while the beans drain.
2. **Sauté Aromatics**: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the onions are translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
3. **Simmer the Soup**: Add the ham bone, soaked beans, broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours, or until the beans are tender.
4. **Season and Serve**: Remove the ham bone from the pot. If desired, shred any meat left on the bone and return it to the soup. Season with salt and pepper to taste, and cook for another 5 minutes. Remove the bay leaf before serving. Enjoy hot with crusty bread.

- Chicken breast (boneless, skinless)
- Asparagus
- Olive oil
- Lemon juice
- Garlic cloves, minced
- Fresh thyme
- Salt
- Black pepper

1. **Prepare the marinade**: In a bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon of chopped fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. **Marinate the chicken**: Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes.
3. **Grill the chicken**: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked. Let rest for a few minutes before slicing.
4. **Prepare the asparagus**: While the chicken is resting, trim the ends of the asparagus and toss them with 1 tablespoon of olive oil, salt, and pepper.
5. **Grill the asparagus**: Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally, until tender-crisp.
6. **Serve**: Slice the chicken and serve alongside the grilled asparagus. Enjoy with a squeeze of fresh lemon juice if desired.

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- Chicken breast (boneless, skinless)
- Asparagus
- Soy sauce
- Sesame oil
- Cornstarch
- Chicken broth
- Garlic cloves, minced
- Ginger, grated
- Vegetable oil
- Green onions, sliced

1. **Slice the chicken**: Cut the chicken breast into thin strips. In a small bowl, combine 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Add the chicken and toss to coat. Marinate for 10 minutes.
2. **Prepare the sauce**: In a separate bowl, mix 1/4 cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch.
3. **Cook the chicken**: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 4-5 minutes. Remove and set aside.
4. **Stir-fry the asparagus**: In the same skillet, add another tablespoon of vegetable oil. Add 2 minced garlic cloves, 1 teaspoon grated ginger, and the asparagus pieces. Stir-fry for 3-4 minutes until the asparagus is tender-crisp.
5. **Combine everything**: Return the chicken to the skillet, add the sauce, and cook for an additional 2 minutes until everything is well coated and heated through.
6. **Serve**: Garnish with sliced green onions and serve hot, preferably over steamed rice. Enjoy!

- 1 lb ground chicken
- 8 oz button mushrooms, sliced
- 8 oz cheddar cheese, shredded
- 2 tbsp unsalted butter
- 1 cup half-and-half
- 12 oz penne pasta
- Salt and pepper to taste

1. **Cook the Pasta**: In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.

2. **Prepare the Sauce**: In a large skillet, melt the unsalted butter over medium heat. Add the sliced button mushrooms and sauté until they are golden and tender, about 5-7 minutes.

3. **Cook the Chicken**: Add the ground chicken to the skillet with the mushrooms. Cook until the chicken is browned and cooked through, breaking it up into smaller pieces with a spatula, about 6-8 minutes. Season with salt and pepper to taste.

4. **Make it Cheesy**: Stir in the half-and-half and bring the mixture to a gentle simmer. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.

5. **Combine and Serve**: Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the cheesy chicken and mushroom sauce. Cook for an additional 2-3 minutes to heat through, then serve hot.

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- 1 lb ground chicken
- 8 oz button mushrooms, sliced
- 8 oz cheddar cheese, shredded
- 2 tbsp unsalted butter
- 1 cup half-and-half
- Salt and pepper to taste

1. **Preheat Oven**: Preheat your oven to 375°F (190°C).

2. **Cook the Chicken and Mushrooms**: In a skillet, melt the unsalted butter over medium heat. Add the ground chicken and sliced button mushrooms. Cook until the chicken is browned and mushrooms are tender, about 8-10 minutes. Season with salt and pepper to taste.

3. **Prepare the Sauce**: Reduce the heat to low and stir in the half-and-half. Gradually add the shredded cheddar cheese, stirring until it forms a creamy sauce.

4. **Assemble the Bake**: Transfer the chicken and mushroom mixture into a greased baking dish. Sprinkle any remaining cheddar cheese evenly over the top.

5. **Bake**: Place in the preheated oven and bake for 15-20 minutes until the cheese is bubbly and slightly golden.

6. **Serve**: Remove from the oven and let rest for a few minutes before serving hot.

- 2 salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 4 cups fresh spinach leaves
- 1 tablespoon lemon juice
- Salt and pepper to taste

1. **Prepare the Salmon**: Season the salmon fillets with salt and pepper. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down and cook for about 4-5 minutes per side until they are nicely browned and cooked to your desired doneness. Remove the salmon from the pan and set aside.

2. **Sauté the Spinach**: In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant. Add the spinach leaves and cook, stirring occasionally, until they are wilted, about 2-3 minutes. Season with salt and pepper. Drizzle with lemon juice, stir to combine, and remove from heat.

3. **Combine and Serve**: Place the sautéed spinach on a plate, top with the cooked salmon, and serve immediately with an additional lemon wedge, if desired. 

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- 2 salmon fillets
- 1 cup olive oil
- 4 cups fresh spinach leaves
- 2 cloves garlic, sliced
- 1 bay leaf
- Zest of 1 lemon
- Salt and pepper to taste

1. **Poach the Salmon**: In a small saucepan, pour in the olive oil and warm it over low heat. Add the sliced garlic, bay leaf, and lemon zest. Once the oil is warm (not hot), gently place the salmon fillets into the pan, ensuring they are completely submerged. Poach the salmon on very low heat for about 15-20 minutes, or until just cooked through.

2. **Sauté the Spinach**: While the salmon is poaching, heat a separate skillet over medium heat and add a small amount of olive oil. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.

3. **Serve**: Carefully remove the salmon fillets from the oil and place them on a plate alongside the sautéed spinach. Garnish with additional lemon zest and a sprinkle of freshly ground black pepper before serving.

- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese

1. **Prepare the Noodles and Sauce**: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain them, and set them aside. In a large skillet over medium heat, heat the olive oil and cook the ground beef until browned. Drain any excess fat. Add the chopped onion and minced garlic to the beef, and cook until the onion is soft. Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for about 10 minutes.

2. **Assemble the Lasagna**: In a bowl, mix the ricotta cheese with the egg until smooth. Spread a thin layer of the beef sauce in the bottom of a 9x13-inch baking dish. Place three lasagna noodles over the sauce, then layer with one-third of the ricotta mixture, one-third of the beef sauce, a sprinkle of mozzarella, and a sprinkle of Parmesan. Repeat these layers two more times, ending with a generous topping of mozzarella and Parmesan on top.

3. **Bake the Lasagna**: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Let the lasagna cool for at least 10 minutes before slicing and serving. Enjoy this classic comfort food with a fresh green salad and crusty bread.

- Hot dog buns (4 pieces)
- Hot dogs (4 pieces)
- Hot dog chili (1 cup)
- Shredded cheddar cheese (1/2 cup)
- Finely chopped onion (1/4 cup)
- Mustard (optional)
- Ketchup (optional)

1. **Prepare the Hot Dogs**: Start by grilling or boiling the hot dogs according to your preference. If grilling, preheat the grill to medium-high heat and cook the hot dogs for about 5-7 minutes, turning occasionally until heated through and slightly charred. If boiling, bring a pot of water to a boil, add the hot dogs, and reduce to a simmer for about 5 minutes.

2. **Warm the Chili**: While the hot dogs are cooking, heat the hot dog chili on the stovetop over medium heat, stirring occasionally, until it’s heated through. This should take about 5-7 minutes.

3. **Assemble the Chili Dogs**: Place each hot dog in a bun. Top with a generous scoop of hot dog chili, then sprinkle with shredded cheddar cheese and chopped onions. Add mustard and ketchup to taste, if desired. Serve immediately.

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- Frozen french fries (1 bag, approximately 1 lb.)
- Hot dog chili (1 cup)
- Shredded cheddar cheese (1 cup)
- Sliced jalapeños, optional (1/4 cup)
- Sour cream (1/2 cup)
- Chopped green onions (1/4 cup)

1. **Bake the Fries**: Preheat your oven to the temperature indicated on the french fries package. Spread the fries on a baking sheet in a single layer and bake according to the package instructions until crispy and golden, usually around 25-30 minutes.

2. **Prepare the Chili**: While the fries are baking, warm the hot dog chili in a saucepan over medium heat until thoroughly heated, stirring occasionally.

3. **Assemble the Loaded Fries**: Once the fries are crispy, remove them from the oven and transfer to a large serving dish. Pour the hot dog chili evenly over the fries, then top with shredded cheddar cheese. Add jalapeños for some heat if you like.

4. **Finish and Serve**: Return the fries to the oven for another 5 minutes or until the cheese is melted and bubbly. Remove from the oven, drizzle with sour cream, and garnish with chopped green onions. Serve hot as an appetizer or a hearty snack.

- Frozen French fries (1 pound)
- Prepared hot dog chili (2 cups)
- Shredded cheddar cheese (1 cup)
- Chopped green onions (2 tablespoons, optional)
- Sour cream (for serving, optional)

1. **Prepare the Fries**: Preheat your oven and cook the frozen French fries according to the package instructions until golden and crispy.
2. **Heat the Chili**: While the fries are cooking, place the prepared hot dog chili in a saucepan over medium heat and warm it thoroughly.
3. **Assemble the Dish**: Once the fries are ready, spread them out on a large serving platter. Pour the hot chili evenly over the fries and sprinkle the shredded cheddar cheese on top.
4. **Melt the Cheese**: Transfer the platter to the oven and broil for a few minutes until the cheese melts and bubbles.
5. **Garnish and Serve**: Remove the platter from the oven and sprinkle chopped green onions on top for some added freshness. Serve immediately with a side of sour cream if desired.

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- Elbow macaroni (8 ounces)
- Prepared hot dog chili (3 cups)
- Shredded cheddar cheese (1 cup)
- Diced tomatoes (1 cup)
- Chopped parsley (2 tablespoons, optional)

1. **Cook the Pasta**: Boil a pot of salted water, add the elbow macaroni, and cook according to the package instructions until al dente. Drain the pasta and set aside.
2. **Heat the Chili**: In a large skillet over medium heat, pour in the prepared hot dog chili and diced tomatoes, stirring to combine. Allow it to simmer for about 5 minutes.
3. **Combine and Serve**: Add the cooked macaroni to the chili mixture and stir thoroughly to combine all ingredients. Sprinkle the shredded cheddar cheese on top and cover the skillet until the cheese melts.
4. **Garnish and Serve**: Once the cheese is melted, serve the chili mac hot, garnished with chopped parsley for a fresh finish if desired.

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- Large bell peppers (4, any color)
- Prepared hot dog chili (2 cups)
- Cooked rice (1 cup)
- Shredded Monterey Jack cheese (1 cup)
- Chopped cilantro (1 tablespoon, optional)

1. **Prepare the Peppers**: Preheat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. **Make the Filling**: In a large bowl, combine the prepared hot dog chili with the cooked rice. Stir until well combined. Stuff each bell pepper with the chili-rice mixture, pressing down gently to pack the filling.
3. **Bake the Peppers**: Sprinkle shredded Monterey Jack cheese on top of the stuffed peppers. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.
4. **Garnish and Serve**: Remove from the oven and let cool slightly. Garnish with chopped cilantro before serving for a touch of freshness if you like.

- 1 pound crawfish tails, peeled and deveined
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups chicken or seafood stock
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 pound andouille sausage, sliced
- 1 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cooked white rice, for serving
- Hot sauce, for serving

1. **Prepare the Roux:** In a large, heavy-bottomed pot, combine the vegetable oil and flour over medium heat. Stir continuously for about 15-20 minutes or until the roux reaches a rich, dark brown color.
2. **Cook the Vegetables:** Add the onion, bell pepper, celery, and garlic to the roux. Cook for another 5 minutes or until the vegetables are tender.
3. **Simmer the Gumbo:** Gradually stir in the chicken or seafood stock, tomatoes, bay leaves, Cajun seasoning, thyme, smoked paprika, and salt and pepper. Bring to a boil, then reduce heat to low and let simmer for 45 minutes, stirring occasionally.
4. **Add Sausage and Crawfish:** Stir in the andouille sausage and continue to simmer for an additional 15 minutes. Add the crawfish tails and cook for another 5-10 minutes, until the crawfish are heated through.
5. **Finish with Herbs:** Remove from heat and discard the bay leaves. Stir in the green onions and parsley.
6. **Serve:** Serve the gumbo hot over a bed of cooked rice, with hot sauce on the side for extra heat.

This classic crawfish gumbo is a taste of Louisiana in your home; earthy, spicy, and filled with the love of Southern cooking. Enjoy it hot, with plenty of good company.

- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Stir in the crushed tomatoes, tomato paste, sugar, dried basil, and oregano. Season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together. Serve over spaghetti and meatballs, garnishing with fresh basil leaves.

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- 1 package active dry yeast (2 1/4 teaspoons)
- 1 cup warm water
- 2 tablespoons sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1 tablespoon dried parsley

1. In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until foamy. Add the flour and salt to the yeast mixture and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
2. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size. Preheat your oven to 375°F (190°C). Punch down the dough, then divide it into 12-14 pieces and roll each piece into a rope. Place on a baking sheet and brush with melted butter, minced garlic, and sprinkle with Parmesan cheese and dried parsley. Bake for 12-15 minutes or until golden brown. Serve warm.

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