- 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. ---
- 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. ---
- 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. ---
- 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. ---
- 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.
- Homemade Texas Chili - Large bell peppers (any color) - Shredded cheddar cheese - Cooked rice (optional) - Chopped fresh cilantro (optional)
1. Preheat your oven to 375°F (190°C). 2. Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers do not stand upright, trim the bottoms slightly to level them. 3. Mix the homemade Texas Chili with cooked rice if desired, and spoon the mixture into the prepared bell peppers, packing it lightly. 4. Place the peppers in a baking dish and top each with shredded cheddar cheese. 5. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. 6. Remove the foil and bake for an additional 5 minutes to allow the cheese to brown. 7. Garnish with chopped fresh cilantro before serving. ---
- Homemade Texas Chili - Elbow macaroni - Sharp cheddar cheese, shredded - Milk or cream - Butter - All-purpose flour - Salt and pepper to taste - Chopped fresh parsley (optional)
1. Cook the elbow macaroni according to package instructions; drain and set aside. 2. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, forming a roux. 3. Gradually whisk in milk or cream until smooth, and continue to cook until the mixture thickens slightly. 4. Add shredded cheddar cheese and stir until melted. Season with salt and pepper to taste. 5. Combine the cooked macaroni, cheese sauce, and homemade Texas Chili in a large pot or baking dish, mixing well to ensure everything is evenly distributed. 6. Transfer to a serving dish or plates, and garnish with chopped fresh parsley if desired. Enjoy these classic recipes that turn your homemade Texas Chili into something uniquely delightful!
- 300g farfalle pasta - 2 tablespoons olive oil - 2 chicken breasts, diced - Salt and pepper, to taste - 2 cloves garlic, minced - 1 cup frozen peas - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1/2 teaspoon dried Italian herbs - Fresh parsley, chopped (optional for garnish)
1. **Cook the Pasta**: In a large pot of salted boiling water, cook the farfalle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside. 2. **Prepare the Chicken**: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season diced chicken breasts with salt and pepper. Cook the chicken pieces in the skillet until golden brown and cooked through, about 5–7 minutes. Remove chicken from the skillet and set aside. 3. **Make the Creamy Sauce**: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the frozen peas and stir to combine. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and dried Italian herbs, cooking until the cheese has melted and the sauce has thickened slightly. 4. **Combine Ingredients**: Add the cooked farfalle and chicken back to the skillet, tossing everything to coat in the creamy sauce. If needed, use some reserved pasta water to adjust the sauce’s consistency. 5. **Serve**: Season with additional salt and pepper to taste. Garnish with freshly chopped parsley, if desired, and serve warm.
- 400g of farfalle pasta - 150g pancetta or guanciale, diced - 100g Parmigiano Reggiano cheese, grated - 4 large eggs - 2 tablespoons of olive oil - Freshly ground black pepper
1. Cook the farfalle according to package instructions until al dente. Reserve about 1 cup of pasta cooking water and then drain the rest. 2. In a large pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy. 3. In a mixing bowl, beat the eggs and mix in the grated Parmigiano Reggiano cheese and a generous amount of black pepper until well combined. 4. Add the hot pasta to the pan with pancetta and quickly remove the pan from the heat. Pour the egg and cheese mixture over the pasta, stirring continuously to create a creamy sauce. Use reserved pasta water to loosen the sauce if needed. 5. Serve immediately with extra grated cheese and more black pepper if desired.
- 300g Arborio rice - 150g prosciutto, sliced - 1 cup peas (fresh or frozen) - 1 onion, finely chopped - 4 cups chicken or vegetable stock - 100g Parmigiano Reggiano cheese, grated - 2 tablespoons of butter - 2 tablespoons of olive oil - Salt and white pepper to taste - Fresh parsley, chopped (optional)
1. In a saucepan, bring the stock to a boil and then reduce it to a simmer. 2. In a separate large pan, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent. 3. Stir in the Arborio rice to the pan and cook for 2 minutes, letting the rice absorb the oil and become slightly translucent. 4. Begin adding the hot stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. 5. When the rice is halfway cooked, add in the peas and continue adding stock as needed, cooking until the rice is tender and creamy. 6. Stir in the butter, grated Parmigiano Reggiano, and sliced prosciutto. Season with salt and white pepper to taste. 7. Garnish with fresh parsley before serving for a touch of color and freshness.
- 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3/4 cup milk - 2 tablespoons butter, melted - 1 teaspoon vanilla extract - 1 large egg
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 2. In a separate bowl, mix the milk, melted butter, vanilla extract, and egg until well combined. 3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. 4. Heat a non-stick pan or griddle over medium heat and lightly grease it with butter. 5. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. 6. Serve with your favorite toppings, such as maple syrup or fresh fruit. ---
- 1 9-inch pie crust, pre-baked - 6 strips bacon, chopped - 1/2 cup shredded Gruyere cheese - 3 large eggs - 1 cup heavy cream - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - Pinch of ground nutmeg
1. Preheat oven to 375°F (190°C). 2. In a skillet over medium heat, cook the bacon pieces until crisp. Drain on paper towels. 3. Spread the cooked bacon evenly over the pre-baked pie crust and sprinkle the shredded cheese on top. 4. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth. 5. Pour the egg mixture over the bacon and cheese in the pie crust. 6. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown. 7. Let cool slightly before slicing and serving warm. ---
- 2 cups whole milk - 1/2 cup sugar - 1 tablespoon cornstarch - 4 large egg yolks - 1 teaspoon vanilla extract
1. In a saucepan, combine the milk and half of the sugar. Heat over medium heat until the mixture begins to simmer. 2. In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until pale and smooth. 3. Gradually whisk hot milk into the egg mixture to temper the eggs. Once combined, return the mixture to the saucepan. 4. Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. 5. Remove from heat and stir in the vanilla extract. Strain the custard through a fine sieve into a clean bowl. 6. Cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature, then refrigerate until set. Enjoy these traditional recipes that make the most out of classic ingredients found in a pantry!
- 1 Lamb shoulder roast (about 4-5 lbs) - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons olive oil - Salt and freshly ground black pepper to taste - 1 lemon, zested - 1 cup beef or chicken stock
1. Preheat your oven to 325°F (165°C). 2. In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon zest, salt, and black pepper, mixing to form a paste. 3. Rub the herb paste generously over the lamb shoulder roast, ensuring it is evenly coated. 4. Place the lamb in a roasting pan and pour the stock around the base to keep the meat moist during cooking. 5. Cover the roasting pan with foil and place it in the oven. Roast for about 3 to 3.5 hours, or until the lamb is tender and falling off the bone. 6. Halfway through the roasting time, remove the foil to let the top brown nicely and develop a crust. 7. Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving. Serve with your choice of sides. ---
- 1 Lamb shoulder roast (about 4-5 lbs) - 6 cloves garlic, minced - 2 tablespoons dried oregano - Juice of 2 lemons - 3 tablespoons olive oil - Salt and freshly ground black pepper to taste - 1 onion, sliced - 1 cup white wine
1. In a large bowl, combine the minced garlic, oregano, lemon juice, olive oil, salt, and black pepper to form a marinade. 2. Rub the marinade all over the lamb shoulder, ensuring it’s well coated. Cover and refrigerate for at least 2 hours, or overnight for enhanced flavor. 3. Preheat your oven to 300°F (150°C). 4. In a large roasting pan, spread the sliced onion evenly. Place the marinated lamb shoulder on top of the onions, and pour white wine into the base of the pan. 5. Cover the pan with foil and place it in the oven. Allow it to roast slowly for about 5 hours, or until the meat is tender and easily pulls apart. 6. Remove the foil during the last 30 minutes of cooking to allow the top to brown. 7. Once cooked, let the lamb rest for 15 minutes before slicing or shredding. Serve with the juices spooned over the top, accompanied by roasted vegetables or Greek salad.
- Lamb Shoulder Roast (about 4 lbs) - 4 tbsp Olive Oil - 2 cups Fresh Tomatoes, diced - 2 cups Fresh Spinach, washed and trimmed - 4 cloves Garlic, minced - 1 tsp Dried Rosemary - 1 tsp Dried Thyme - Salt and Pepper to taste
1. Preheat your oven to 325°F (160°C). Season the lamb shoulder roast generously with salt, pepper, rosemary, and thyme. 2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shoulder on all sides until well-browned. 3. Remove the lamb and set aside. In the same pot, add the minced garlic and diced tomatoes, cooking until the tomatoes begin to soften, about 5 minutes. 4. Place the lamb back into the pot. Cover and transfer to the oven, allowing to cook slowly for about 3 to 3.5 hours until the lamb is tender. 5. During the last 10 minutes of cooking, stir in the fresh spinach and continue to cook until wilted. Serve warm.
- 4 Salmon Fillets - 3 tbsp Olive Oil (divided) - 4 cups Fresh Spinach, washed and drained - 2 cups Cherry Tomatoes, halved - 1 Lemon, juiced - Salt and Pepper to taste
1. Season the salmon fillets with salt and pepper. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. 2. Add the salmon fillets, skin-side down, and sear until the skin is crispy and the salmon is cooked to your liking, about 4-5 minutes per side. Remove from the skillet and set aside. 3. In a large bowl, toss the spinach and cherry tomatoes with the remaining olive oil, lemon juice, and a pinch of salt and pepper. 4. Serve the salmon fillets on a bed of the spinach and tomato salad. Drizzle any remaining dressing over the top if desired. Enjoy!
- 1 bag of frozen fries (about 28 oz) - 1 cup chili with no beans - 1½ cups shredded cheddar cheese - ¼ cup sliced green onions (optional) - Sour cream for serving (optional)
1. **Prepare the Fries:** Bake the frozen fries according to the package instructions until golden and crispy. 2. **Assemble and Bake:** Once the fries are done, spread them out on a baking sheet. Top evenly with chili and sprinkle with shredded cheddar cheese. Return to the oven and bake until the cheese is fully melted, about 5-7 minutes. Garnish with green onions and serve with sour cream, if desired. ---
- 1 lb carrots, sliced - 2 tbsp butter - 1/2 cup fresh orange juice - 1 tbsp brown sugar - Zest of 1 orange - Salt and pepper
1. Simmer carrots in salted water until just tender; drain and set aside. 2. In a skillet, melt butter over medium heat, add orange juice and brown sugar, and simmer until slightly reduced (3–4 minutes). 3. Add carrots and orange zest, stirring to coat; cook 2–3 minutes until glaze clings to carrots. 4. Season with salt and pepper and serve.
- 1 pound ground beef - 1 onion, finely chopped - 2 cloves of garlic, minced - 1 can (14.5 oz) diced tomatoes - 1 can (15 oz) kidney beans, drained and rinsed - 2 tablespoons chili powder - 1 teaspoon cumin - Salt and pepper to taste
1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat. 2. Add the chopped onion and garlic to the pot and sauté until the onion is translucent. 3. Stir in the diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Bring to a boil. 4. Reduce heat to low and let simmer for 30-45 minutes, stirring occasionally, until the flavors meld together.
- 1 pound ground beef - 1 onion, diced - 2 cloves of garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) crushed tomatoes - 1 red bell pepper, chopped - 1 tablespoon cayenne pepper - 2 teaspoons smoked paprika - Salt and pepper to taste
1. In a large saucepan, brown the ground beef over medium heat, breaking it apart as it cooks. Drain any excess fat. 2. Add the diced onion, garlic, and red bell pepper to the beef. Cook until the vegetables are softened. 3. Mix in the black beans, crushed tomatoes, cayenne pepper, smoked paprika, salt, and pepper. Stir well. 4. Cover and simmer on low heat for 45-60 minutes to allow the flavors to develop, stirring occasionally.
- 4 trout fillets - 1/2 cup all-purpose flour - 1/4 cup sliced almonds - 4 tablespoons unsalted butter (divided) - 2 tablespoons olive oil - Salt and black pepper - Juice of 1 lemon - 2 tablespoons chopped fresh parsley
1. **Prepare the Trout** - Rinse and pat dry the trout fillets. Season both sides with salt and black pepper. Lightly dredge each fillet in flour, shaking off the excess. 2. **Cook the Trout** - In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the trout fillets, skin side down, and sauté for about 3-4 minutes on each side or until the fish is cooked through and golden brown. Transfer the trout to a serving plate and keep warm. 3. **Toast the Almonds** - In the same skillet, add the sliced almonds and toast them over medium heat until they are lightly golden, about 1-2 minutes. Be careful not to burn them. Scatter the toasted almonds over the trout fillets. 4. **Make the Lemon Butter Sauce** - To the skillet, add the remaining 2 tablespoons of butter. Allow it to melt and start to brown slightly. Add the lemon juice and stir to combine, scraping up any browned bits from the pan for extra flavor. 5. **Finish and Serve** - Pour the lemon butter sauce over the trout fillets and almonds. Garnish with chopped fresh parsley. Serve immediately with your choice of side dishes, such as rice or sautéed vegetables. Enjoy your Trout Almondine!
- 2 pounds of chicken wings - 1/2 cup of hot sauce (such as Frank's RedHot) - 1/4 cup of unsalted butter - 1 teaspoon of garlic powder - Salt and pepper to taste - Chopped chives or parsley, for garnish (optional) - Blue cheese dressing, for serving
1. **Prepare the Chicken Wings:** Pat the chicken wings dry with paper towels, then season them evenly with salt and pepper. 2. **Air Fry the Wings:** Preheat your air fryer to 400°F (200°C). Arrange the wings in a single layer in the air fryer basket. Cook for 20-25 minutes, flipping halfway, until the wings are golden brown and crispy. 3. **Make the Buffalo Sauce:** While the wings are cooking, melt the butter in a small saucepan over low heat. Stir in the hot sauce and garlic powder until well combined. Remove from heat. 4. **Coat the Wings:** Once the wings are cooked, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until they are fully coated. 5. **Serve:** Transfer the coated wings to a serving platter. Garnish with chopped chives or parsley if desired, and serve with blue cheese dressing on the side.
- 2 pounds of chicken wings - 2 tablespoons of lemon pepper seasoning - 2 tablespoons of olive oil - Lemon zest from 1 lemon - Fresh lemon juice, for serving - Salt, to taste
1. **Season the Chicken Wings:** In a large bowl, toss the chicken wings with olive oil, lemon pepper seasoning, lemon zest, and a pinch of salt until well coated. 2. **Air Fry the Wings:** Preheat your air fryer to 400°F (200°C). Place the seasoned wings in a single layer in the air fryer basket. Cook for 20-25 minutes, flipping halfway, until they are crispy and cooked through. 3. **Finish with Lemon:** Once cooked, transfer the wings to a serving bowl. Squeeze fresh lemon juice over the wings and toss to coat evenly. 4. **Serve:** Arrange the wings on a platter and serve immediately. Enjoy them on their own or with a side of ranch dressing.
- 1 lb carrots, halved lengthwise - 2 tbsp olive oil or melted butter - 2 tbsp pure maple syrup - 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme) - Salt and black pepper
1. Preheat oven to 425°F (220°C). Toss carrots with oil (or butter), salt, and pepper on a baking sheet. 2. Roast 20–25 minutes, turning once, until edges caramelize and carrots are tender. 3. In the last 3 minutes, drizzle maple syrup and sprinkle thyme over carrots; return to oven briefly to set glaze. 4. Remove, toss to coat evenly, and serve warm.
- 1 lb beef steak, thinly sliced - 1 tablespoon vegetable oil - 1 small onion, chopped - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Corn tortillas (for serving) - Toppings: chopped lettuce, diced tomatoes, shredded cheese, sour cream, avocado
1. Heat the vegetable oil in a large pan over medium-high heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant. 2. Add the thinly sliced beef steak to the pan and cook until the meat is browned and cooked through. 3. Stir in the chili powder and cumin, mixing well to coat the beef evenly with the spices. Season with salt and pepper to taste. 4. Warm the corn tortillas in a separate pan or microwave. 5. Assemble the tacos by filling each tortilla with the seasoned beef and your choice of toppings, such as lettuce, tomatoes, cheese, sour cream, and avocado. Serve immediately.
- 4 bone-in pork chops - Salt and pepper, to taste - 2 tablespoons olive oil - 2 large onions, thinly sliced - 1 cup chicken stock - 1 cup apple cider - 2 tablespoons apple cider vinegar - 1 tablespoon fresh thyme leaves - 1 bay leaf
1. **Season the Pork Chops**: Generously season both sides of the pork chops with salt and pepper. 2. **Sear the Pork Chops**: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for about 4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set aside. 3. **Cook the Onions**: In the same skillet, add the sliced onions. Cook over medium heat, stirring occasionally, until the onions are soft and caramelized, about 10 minutes. 4. **Deglaze and Simmer**: Pour in the apple cider and apple cider vinegar to deglaze the skillet, scraping up any browned bits on the bottom. Add the chicken stock, thyme, and bay leaf. 5. **Braise the Pork Chops**: Return the pork chops to the skillet, nestling them into the onions. Reduce the heat to low, cover, and let the pork chops simmer for about 30 minutes, or until they are tender and cooked through. 6. **Serve**: Remove the pork chops and let them rest for a few minutes. Simmer the sauce for a few more minutes to thicken if desired, then spoon the caramelized onions and sauce over the pork chops before serving.
- Fresh white fish fillets (such as sea bass or tilapia), cubed - Freshly squeezed lime juice - Freshly squeezed orange juice - Diced tomatoes - Finely chopped cilantro - Thinly sliced red onions - Diced green bell peppers - Minced garlic - Salt and pepper to taste - Optional: avocado slices and tortilla chips for serving
1. **Marinate the Fish**: In a large bowl, combine the cubed fish with lime juice and orange juice. Ensure the fish is fully submerged. Cover and refrigerate for 15 to 30 minutes, or until the fish becomes opaque. 2. **Prepare the Vegetables**: Meanwhile, in another bowl, mix the diced tomatoes, finely chopped cilantro, sliced red onions, green bell peppers, and minced garlic. 3. **Combine and Season**: Drain the marinated fish, then add it to the vegetable mixture. Season with salt and pepper, adjusting to taste. Mix everything gently to combine. 4. **Serve**: Transfer the ceviche to a serving dish. Optionally, top with avocado slices. Serve chilled with tortilla chips or as a stand-alone appetizer.
- 2 bone-in, skin-on duck breasts - Kosher salt and black pepper - 2 oranges (zest of 1, juice of both; optional segments for garnish) - 2 tbsp sugar - 2 tbsp white wine vinegar - 1 cup chicken or duck stock - 1–2 tbsp Grand Marnier or Cointreau (optional) - 1–2 tbsp cold unsalted butter - Optional: thin strips of blanched orange zest for garnish
1. Preheat oven to 400°F/200°C. Score duck skin in a crosshatch without cutting into meat. Season both sides with salt and pepper. 2. Place duck skin-side down in a cold oven-safe skillet. Set over medium heat and render 8–12 minutes until deep golden and much fat has released. Spoon off excess fat (save for another use). 3. Flip duck, cook 1 minute, then transfer skillet to oven. Roast 6–10 minutes, to 130–135°F/54–57°C for medium-rare. Rest on a warm plate 8–10 minutes. 4. For the sauce, pour off most fat from skillet. Sprinkle sugar in pan over medium heat and let melt to light amber. Carefully add vinegar (it will bubble), then orange juice and zest; whisk to dissolve caramel. 5. Add stock and simmer 5–7 minutes to reduce by about half. Whisk in Grand Marnier (if using) and cold butter. Season to taste. 6. Slice duck off the bone, then across the grain. Spoon sauce over, garnish with orange segments/zest, and serve.
- 2 bone-in, skin-on duck breasts - Kosher salt and black pepper - 1 shallot, finely minced - 1 cup pitted sweet cherries (fresh or frozen, thawed) - 1/2 cup ruby port - 1/2 cup chicken or duck stock - 1 tsp fresh thyme leaves (or 1/2 tsp dried) - 1 tsp balsamic vinegar (optional) - 1 tbsp cold unsalted butter
1. Prep duck as above: score, season, render skin-side down 8–12 minutes, flip 1 minute, finish in 400°F/200°C oven to 130–135°F/54–57°C. Rest 8–10 minutes. 2. Pour off excess fat, leaving 1 tbsp in pan. Sauté shallot 1 minute over medium heat. 3. Add port; simmer 2–3 minutes to reduce by half, scraping browned bits. 4. Add stock, cherries, and thyme. Simmer 4–6 minutes until glossy and lightly thickened. Splash in balsamic, if using. 5. Off heat, swirl in cold butter. Season. Slice duck and serve with sauce.
- 2 bone-in, skin-on duck breasts - Kosher salt - 1 tbsp green peppercorns in brine, drained and lightly crushed - 1 small shallot, minced - 1/4 cup cognac or brandy - 1/4 cup chicken or duck stock - 1/2 cup heavy cream - 1 tsp Dijon mustard - 1 tbsp cold unsalted butter
1. Cook duck: score, season with salt, render skin-side down 8–12 minutes, flip 1 minute, roast at 400°F/200°C to 130–135°F. Rest 8–10 minutes. 2. Pour off excess fat, leaving 1 tbsp in pan. Sauté shallot and peppercorns 1 minute. 3. Off heat, add cognac; return to heat and simmer (or carefully flambé) until almost evaporated. 4. Add stock; reduce by half. Stir in cream and Dijon; simmer 2–3 minutes until lightly thickened. 5. Whisk in butter, season to taste. Slice duck and nap with sauce.
- 2 bone-in, skin-on duck breasts - 1 tsp Chinese five-spice powder - 1 tsp kosher salt - 1/2 tsp white pepper - 1 tbsp Shaoxing wine (or dry sherry) - 1 tbsp light soy sauce - 1 tsp honey - 1 tsp rice vinegar - 2 scallions, thinly sliced (garnish) - Plum sauce: - 1/3–1/2 cup Chinese plum sauce (or 1 cup chopped plums, 1 tbsp sugar, 1 tsp rice vinegar) - 1 tsp grated fresh ginger - 1 small garlic clove, minced - 1 star anise (optional) - Splash Shaoxing wine
1. Pat duck dry; score skin. Mix five-spice, salt, and white pepper; rub over duck. Whisk Shaoxing, soy, honey, and vinegar; brush on meat side only. 2. Place uncovered on a rack in the fridge 1–2 hours to air-dry for crisper skin. 3. Cook skin-side down in a cold pan over medium heat 8–12 minutes until deep golden. Flip 1 minute; finish in 375–400°F/190–200°C oven to 130–135°F. Rest 8–10 minutes. 4. For sauce, simmer plum sauce with ginger, garlic, star anise, and a splash of Shaoxing 3–5 minutes; remove star anise. Adjust with vinegar or honey to taste. 5. Slice duck and serve with warm plum sauce; garnish with scallions.
- 2 bone-in, skin-on duck breasts - Kosher salt and black pepper - 2 tbsp duck fat (rendered from searing) - 1 small onion, thinly sliced - 1/2 small red cabbage, thinly shredded - 1–2 tart apples, peeled and sliced - 2 tbsp apple cider vinegar - 1–2 tbsp sugar (to taste) - 1/2 cup chicken stock - Pinch ground cloves or 2 whole cloves - 1 bay leaf - 1/2 tsp caraway seeds (optional) - Splash red wine (optional, for pan jus)
1. Start cabbage: in a pot, warm 1–2 tbsp duck fat over medium heat. Sauté onion 2–3 minutes. Add cabbage, apples, vinegar, sugar, stock, cloves, bay, and caraway. Season lightly. 2. Cover and simmer 35–45 minutes, stirring occasionally, until tender and sweet-sour; adjust vinegar/sugar and salt to taste. Keep warm. 3. Meanwhile, cook duck: score, season, render skin-side down 8–12 minutes, flip 1 minute, finish in 400°F/200°C oven to 130–135°F. Rest 8–10 minutes. 4. Optional jus: pour off excess fat; deglaze pan with a splash of red wine and a bit of stock, reduce briefly, season. 5. Slice duck and serve over braised red cabbage with the pan jus spooned on top.
- 2 racks of St. Louis style pork ribs #### Dry Rub Ingredients - 3 tbsp paprika - 2 tbsp brown sugar - 1 tbsp garlic powder - 1 tbsp onion powder - 1 tbsp salt - 1 tsp black pepper - 1 tsp cayenne pepper (optional) - 1 tsp mustard powder #### BBQ Sauce Ingredients - 2 cups ketchup - 1/2 cup apple cider vinegar - 1/2 cup brown sugar - 1/4 cup honey - 1 tbsp Worcestershire sauce - 1 tsp liquid smoke - 1 tsp garlic powder - 1 tsp onion powder - Salt and pepper to taste
1. **Prepare the Dry Rub**: In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, salt, black pepper, cayenne pepper, and mustard powder. Mix well to create a dry rub. 2. **Season the Ribs**: Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels and generously apply the dry rub all over them. Let them sit at room temperature while you prepare the grill. 3. **Prepare the Grill**: Preheat your grill to 225°F (110°C) for indirect cooking. If using a charcoal grill, arrange the coals on one side. For a gas grill, turn off the burners on one side after preheating. 4. **Cook the Ribs**: Place the ribs on the cooler side of the grill, bone side down. Close the lid and cook them slowly for 3-4 hours, checking occasionally for doneness. They are ready when the meat is tender and pulls away from the bones easily. 5. **Make the BBQ Sauce**: In a saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, liquid smoke, garlic powder, onion powder, and a pinch of salt and pepper. Stir frequently and let it simmer for 15-20 minutes until thickened. 6. **Baste the Ribs**: During the last 30 minutes of cooking, begin basting the ribs with the homemade BBQ sauce. Apply generously on both sides and let the sauce caramelize. 7. **Serve**: Remove the ribs from the grill, let them rest for 10 minutes, then slice between the bones. Serve hot with extra BBQ sauce on the side. Enjoy!
- 1 large porterhouse steak (2–2.5 inches thick, 2.5–3 lb) - 2 teaspoons kosher salt - 1 teaspoon freshly ground black pepper - 2 tablespoons extra-virgin olive oil, plus more to finish - 2–3 sprigs fresh rosemary - Lemon wedges - Flaky sea salt (optional)
1. Bring the steak to room temperature for 45–60 minutes; pat dry. 2. Season generously with kosher salt and black pepper; rub lightly with 1 tablespoon olive oil. 3. Preheat a charcoal grill to very hot (or a cast-iron grill pan over high). Have rosemary and lemon ready. 4. Sear the steak 5–6 minutes per side for rare to medium-rare, pressing a rosemary sprig on the meat as it sears to perfume it. 5. Stand the steak upright on the bone 3–5 minutes to warm the center. 6. Rest 10 minutes on a board; slice the loin and filet off the bone, then carve into thick slices. 7. Drizzle with extra-virgin olive oil, squeeze lemon over, and finish with flaky sea salt if using. Serve immediately.
- 1 porterhouse steak (1.5–2 inches thick) - 2 teaspoons kosher salt - 1 teaspoon freshly ground black pepper - 1 tablespoon neutral oil (canola or grapeseed) - 4 tablespoons unsalted butter, softened - 1 tablespoon chopped fresh parsley - 1 tablespoon chopped fresh chives - 1 teaspoon lemon zest - 1/2 teaspoon Dijon mustard (optional)
1. Mix butter with parsley, chives, lemon zest, and Dijon; form into a log and chill. 2. Pat steak dry; season all over with salt and pepper; rub with oil. 3. Preheat broiler on high and place a heavy, rimmed sheet or broiler pan 6 inches from element to preheat. 4. Broil steak 4–6 minutes per side, until a deep crust forms and internal temp reaches 120–125°F for medium-rare. 5. Rest 8–10 minutes; top with thick slices of herb butter. 6. Return under the broiler for 15–20 seconds just to melt, if desired. Slice and serve.
- 1 porterhouse steak (about 2 inches thick) - 2 teaspoons kosher salt - 2 tablespoons black peppercorns, coarsely crushed - 1 tablespoon neutral oil - 2 tablespoons unsalted butter - 1 small shallot, finely minced - 1/4 cup cognac or brandy - 1/2 cup heavy cream - 1/4 cup beef stock (optional) - 1 teaspoon Dijon mustard (optional)
1. Pat steak dry; season with salt. Press crushed peppercorns onto both sides to form a light crust. 2. Heat oil and 1 tablespoon butter in a heavy skillet over high until shimmering. 3. Sear steak 3–4 minutes per side; reduce heat to medium and cook to 120–125°F for medium-rare. Transfer to a warm plate to rest. 4. Pour off excess fat, leaving about 1 tablespoon. Add shallot; sauté 30–60 seconds. 5. Off heat, add cognac; return to heat and reduce by half, scraping browned bits. 6. Stir in cream (and stock/Dijon if using); simmer until slightly thickened. Whisk in remaining 1 tablespoon butter. 7. Slice steak and spoon sauce over to serve.
- 1 porterhouse steak (1.5–2 inches thick) - 2 teaspoons kosher salt - 1 teaspoon freshly ground black pepper - 1 tablespoon neutral oil - 3 egg yolks - 1/4 cup white wine vinegar - 2 tablespoons dry white wine or water - 1 small shallot, minced - 1 tablespoon chopped fresh tarragon, plus more to finish - 8 tablespoons (1 stick) unsalted butter, melted and warm - Pinch of black pepper or white pepper - Lemon juice, to taste
1. In a small saucepan, simmer vinegar, wine/water, shallot, and half the tarragon until reduced to 2 tablespoons. Strain; cool slightly. 2. Whisk yolks with the warm reduction over a barely simmering bain-marie until thick and creamy. 3. Slowly drizzle in warm melted butter while whisking to emulsify. Season with lemon juice, salt, and pepper; fold in remaining tarragon. Keep warm. 4. Pat steak dry; season with salt and pepper. 5. Heat oil in a heavy skillet over high; sear steak 3–4 minutes per side. Reduce heat and cook to desired doneness (120–125°F for medium-rare). 6. Rest 8–10 minutes. Slice and serve with generous spoonfuls of Béarnaise.
- 1 porterhouse steak (at least 1.5 inches thick), very cold - 2 teaspoons kosher salt - 1 teaspoon coarsely ground black pepper - 1 tablespoon high-smoke-point oil (grapeseed or avocado) - 1 tablespoon unsalted butter (optional)
1. Keep the steak refrigerated until just before cooking to maintain a cool center; pat dry thoroughly. 2. Season heavily with salt and coarse pepper; rub lightly with oil. 3. Heat a cast-iron skillet over high until smoking hot (or use a blazing hot grill). 4. Sear 2–3 minutes per side without moving to achieve an intense char; sear edges on the bone 30–60 seconds. 5. For true “blue,” serve immediately after a brief rest; for rare, move to a cooler spot 2–3 minutes more. 6. Optional: Add butter to the pan in the last 30 seconds and baste for a glossy finish.
- Tiger prawns, peeled and deveined - Olive oil - Garlic, thinly sliced - Dried chili (or red pepper flakes) - Dry sherry (fino or manzanilla) - Fresh parsley, chopped - Salt - Lemon wedges - Crusty bread, for serving
1. Warm a generous layer of olive oil in a wide skillet over medium heat. 2. Add sliced garlic and chili; cook until fragrant but not browned. 3. Add prawns, season with salt, and cook 1–2 minutes per side until just opaque. 4. Splash in sherry; simmer 30 seconds to reduce. 5. Remove from heat, scatter parsley, and squeeze lemon over. 6. Serve immediately in the hot oil with crusty bread.
- Cooked tiger prawns, chilled - Iceberg lettuce, shredded - Lemon wedges - Chives, finely sliced (optional) - Mayonnaise - Ketchup - Worcestershire sauce - Lemon juice - Brandy or cognac (optional) - Paprika - Salt and black pepper
1. In a bowl, mix mayonnaise, ketchup, Worcestershire, lemon juice, a dash of brandy, paprika, salt, and pepper to make the sauce. 2. Line serving glasses or plates with shredded lettuce. 3. Toss prawns lightly in some of the sauce; reserve extra for topping. 4. Spoon dressed prawns over lettuce and drizzle with more sauce. 5. Garnish with chives and serve with lemon wedges.
- Tiger prawns, peeled and deveined - Linguine (or spaghetti) - Butter - Olive oil - Garlic, minced - Dry white wine - Lemon juice and zest - Red pepper flakes - Fresh parsley, chopped - Salt and black pepper
1. Cook linguine in salted water until al dente; reserve a cup of pasta water. 2. In a large skillet, melt butter with olive oil; add garlic and red pepper flakes; cook until fragrant. 3. Add prawns, season with salt and pepper; sauté until just pink. 4. Pour in white wine; reduce by half, then add lemon juice and zest. 5. Toss in pasta, adding a splash of pasta water to make a silky sauce. 6. Finish with parsley and adjust seasoning; serve immediately.
- Tiger prawns, peeled (tails on), deveined and straightened - Ice-cold water - Egg - Cake flour (or low-protein flour) - Cornstarch - Baking powder (a pinch) - Neutral oil for deep-frying - Dipping sauce (tentsuyu): dashi, soy sauce, mirin - Grated daikon and ginger (optional)
1. Heat oil to 170–180°C (340–355°F). Pat prawns very dry. 2. Whisk egg with ice-cold water; gently fold in flour, cornstarch, and a pinch of baking powder—leave lumpy and cold. 3. Dust prawns lightly with flour, then dip in batter. 4. Fry in small batches until pale golden and crisp, 1–2 minutes; drain on rack. 5. Simmer dashi, soy, and mirin for dipping; serve with grated daikon/ginger if using. 6. Serve immediately for maximum crispness.
- Tiger prawns, peeled and deveined - Turmeric powder - Salt - Mustard oil (or neutral oil + a little ghee) - Bay leaf - Onion, finely chopped - Ginger-garlic paste - Green chilies, slit - Kashmiri chili powder (or mild chili powder) - Coconut milk - Garam masala - Sugar (a pinch) - Ghee (optional, to finish)
1. Toss prawns with salt and turmeric; rest 10 minutes. 2. Heat mustard oil until it smokes lightly; lower heat and sear prawns 30–45 seconds per side; remove. 3. In the same pan, add bay leaf and onions; cook until soft and golden. 4. Stir in ginger-garlic paste and chili powder; cook until fragrant. 5. Add coconut milk, green chilies, a pinch of sugar, and salt; simmer gently. 6. Return prawns and cook 2–3 minutes until just done. 7. Finish with garam masala and a little ghee; serve with steamed rice.
- Raspberries - Granulated sugar - Lemon juice (optional) - Heavy cream
1. Toss raspberries with sugar (and a little lemon juice, if using); let sit 10 minutes, then mash. For a smoother texture, briefly simmer 2–3 minutes and cool completely. 2. Whip heavy cream to soft peaks. Fold in the cooled raspberry puree in ribbons. Chill 30 minutes and serve.
- Blackberries - Granulated sugar - Lemon juice (optional) - Heavy cream
1. Simmer blackberries with sugar (and lemon juice, if using) until juicy, 5–7 minutes; mash and strain to remove seeds. Cool completely. 2. Whip heavy cream to soft peaks. Fold in cooled blackberry puree to marble. Chill before serving.