Butter Garlic Steak Bites and Eggs

 Butter Garlic Steak Bites and Eggs

_____Ingredients:_____

- 1 lb ribeye steak, cut into bite-sized pieces

- 4 large eggs

- 4 tablespoons butter

- 4 cloves garlic, minced

- Salt and pepper to taste

- Fresh parsley, chopped for garnish

_____Directions:_____

1. Heat a large skillet over medium-high heat. Season the steak bites with salt and pepper.

2. Add 2 tablespoons of butter to the skillet and let it melt. Add the steak bites to the skillet in a single layer, working in batches if necessary. Cook for 3-4 minutes, turning occasionally until the steak bites are browned on all sides and cooked to your desired doneness. Remove from the skillet and set aside.

3. In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Cook for 1-2 minutes until the garlic is fragrant but not burned.

4. Return the steak bites to the skillet and toss to coat in the garlic butter. Remove from heat.

5. In a separate non-stick skillet, fry the eggs to your liking. Season with salt and pepper.

6. Serve the butter garlic steak bites topped with the fried eggs. Garnish with chopped parsley.

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

Kcal: 530 kcal | Servings: 4 servings

Slow Cooker Beef Brisket with BBQ Sauce 🍖

 

Slow Cooker Beef Brisket with BBQ Sauce 

Ingredients:

2.5 kg (5.5 lbs) beef brisket

1 tbsp olive oil

1 onion, sliced

4 garlic cloves, minced

1 cup (250ml) beef stock

1 cup (250ml) BBQ sauce

1/4 cup (60ml) apple cider vinegar

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tsp smoked paprika

1 tsp dried thyme

Salt and pepper to taste

Instructions:

Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned. Transfer to the slow cooker.

In the same skillet, add onion and garlic, and cook until softened.

Pour beef stock, BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and thyme into the skillet. Stir to combine and bring to a simmer.

Pour the sauce mixture over the brisket in the slow cooker. Season with salt and pepper.

Cover and cook on low for 8-10 hours, or until the brisket is tender.

Remove the brisket from the slow cooker and let rest for 10 minutes before slicing. Serve with the sauce.

Prep Time: 20 min | Total Time: 10 hrs | Servings: 6

Indian Chicken Biryani

 Indian Chicken Biryani

Ingredients:

2 cups basmati rice

1 lb chicken, cut into pieces

2 large onions, thinly sliced

3 tomatoes, chopped

1/2 cup plain yogurt

1/4 cup vegetable oil or ghee

2 teaspoons ginger-garlic paste

2 green chilies, slit

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped

1 teaspoon turmeric powder

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon red chili powder

1 cinnamon stick

4-5 cloves

3-4 cardamom pods

1 bay leaf

Salt to taste

4 cups water

Saffron strands soaked in 2 tablespoons warm milk (optional)

Fried onions for garnish (optional)

Directions:

Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

Heat oil or ghee in a large pot over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until fragrant.

Add the sliced onions and cook until golden brown.

Stir in the ginger-garlic paste and green chilies. Cook for 2 minutes.

Add the chicken pieces and cook until they turn white.

Mix in the chopped tomatoes, yogurt, turmeric powder, cumin, coriander, garam masala, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the mixture.

Stir in the chopped cilantro and mint leaves.

Add the rice to the pot and mix gently with the chicken and spices.

Pour in 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.

If using saffron, drizzle the saffron milk over the top of the rice.

Turn off the heat and let the biryani rest for 10 minutes before serving.

Garnish with fried onions if desired. Serve hot with raita or your favorite side dish. Enjoy your aromatic and flavorful Indian Chicken Biryani!

Hamburger Soup 🥣

 Hamburger Soup

Ingredients:

1 pound ground beef

4 cups beef broth

14 ounces diced tomatoes (with juices)

3 medium carrots, sliced

2 medium potatoes, peeled and cubed

Ingredients:

1 pound ground beef

4 cups beef broth

14 ounces diced tomatoes (with juices)

3 medium carrots, sliced

2 medium potatoes, peeled and cubed

1 medium yellow onion, chopped

1/2 cup celery, sliced

1 teaspoon salt

Black pepper, to taste

Dried oregano, to taste

1 cup green beans, fresh or frozen

Instructions:

Brown the Ground Beef:

In a large pot, cook the ground beef over medium heat until browned. Drain any excess grease.

Add Vegetables:

Add the chopped onion, sliced carrots, cubed potatoes, and sliced celery to the pot. Cook for about 5 minutes until the vegetables start to soften.

Combine Broth and Tomatoes:

Pour in the beef broth and add the diced tomatoes with their juices. Stir to combine.

Season the Soup:

Add salt, black pepper, and dried oregano. Stir well.

Simmer:

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until vegetables are tender.

Add Green Beans:

Add green beans (trimmed and cut if fresh, or simply add if frozen) and simmer for an additional 5-10 minutes until they are tender.

Serve:

Adjust seasonings if necessary. Serve hot and enjoy!

Tomato Soup with Cheese and Onion Toast

 

Tomato Soup with Cheese and Onion Toast

Ingredients:

For the Tomato Soup:

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

1 carrot, chopped

2 cans (28 oz each) whole peeled tomatoes

4 cups vegetable broth

2 tbsp tomato paste

1 tsp sugar

1 tsp dried basil

1/2 tsp dried oregano

Salt and pepper to taste

Fresh basil, for garnish

For the Cheese and Onion Toast:

4 slices of crusty bread

2 tbsp butter, softened

1 small onion, thinly sliced

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Instructions:

Prepare the Tomato Soup:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.

Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.

Stir in the tomato paste and cook for 1-2 minutes.

Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.

Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.

Season with salt and pepper to taste. Keep the soup warm on low heat.

Prepare the Cheese and Onion Toast:

Preheat your oven's broiler or a toaster oven.

Spread the softened butter on one side of each slice of bread.

Place the buttered slices on a baking sheet, buttered side up. Top with the thinly sliced onion and then sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each slice.

Broil until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on the toast to prevent burning.

Serve:

Ladle the hot tomato soup into bowls.

Serve each bowl of soup with a slice of cheese and onion toast on the side.

Garnish the soup with fresh basil leaves.

Creamy Chicken Stroganoff with Mushrooms

 

Creamy Chicken Stroganoff with Mushrooms

Succulent Chicken in a Rich Mushroom Cream Sauce

Ingredients:

1 lb (450g) chicken breast, cut into strips

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/2 lb (250g) mushrooms, sliced

1 tbsp flour

1 cup (240ml) chicken broth

1/2 cup (120ml) heavy cream

2 tsp Dijon mustard

1 tsp smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and mushrooms, and cook until the mushrooms are tender and browned, about 5 minutes.

Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute. Gradually pour in the chicken broth, stirring continuously until the sauce thickens.

Stir in the heavy cream, Dijon mustard, and smoked paprika. Bring to a gentle simmer, then return the chicken to the skillet. Cook for another 5-7 minutes until the chicken is fully cooked and the sauce has thickened.

Adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 350 kcal | Servings: 4 servings

 

Stuffed Catfish with cheese, spinach and shrimp

This stuffed catfish dish is a delightful combination of tender catfish fillets, succulent shrimp, creamy cheese, and fresh spinach. It’s a gourmet meal that’s surprisingly easy to prepare and perfect for any special occasion or a delightful weeknight dinner. Let’s dive into the details to create this mouthwatering dish!

Ingredients

For the Catfish and Stuffing:

        

• Catfish fillets: 4 large
• Shrimp: 1/2 pound (225g), peeled, deveined, and chopped
• Fresh spinach: 2 cups, chopped
• Cream cheese: 4 ounces (113g), softened
• Shredded mozzarella cheese: 1 cup (100g)
• Parmesan cheese: 1/4 cup (25g), grated
• Garlic: 2 cloves, minced
• Onion: 1 small, finely chopped
• Olive oil: 2 tablespoons
• Salt and black pepper: To taste
• Paprika: 1 teaspoon
• Lemon: 1, sliced (for garnish)

For the Sauce:

• Butter: 4 tablespoons
• Garlic: 2 cloves, minced
• Lemon juice: 2 tablespoons
• White wine: 1/4 cup (60ml) (optional)
• Chicken broth: 1/2 cup (120ml)
• Heavy cream: 1/2 cup (120ml)
• Fresh parsley: 2 tablespoons, chopped (for garnish)

Equipment

• Large skillet: For cooking the stuffing.
• Baking dish: For baking the catfish.
• Mixing bowl: For combining the stuffing ingredients.
• Measuring cups and spoons: To measure ingredients accurately.
• Spatula: For stirring the stuffing.
• Knife and cutting board: For chopping ingredients.

Instructions

Step 1: Prepare the Stuffing

1. Heat the olive oil: In a large skillet, heat the olive oil over medium heat.
2. Cook the onions and garlic: Add the finely chopped onion and minced garlic to the skillet. Cook for 2-3 minutes, until softened and fragrant.
3. Add the shrimp: Add the chopped shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.
4. Add the spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Combine the stuffing: In a mixing bowl, combine the cooked shrimp and spinach mixture with the softened cream cheese, shredded mozzarella cheese, and grated Parmesan cheese. Stir until well combined. Season with salt and black pepper to taste.

Step 2: Stuff the Catfish

1. Prepare the catfish fillets: Lay the catfish fillets flat on a clean surface. Season both sides with salt, black pepper, and paprika.
2. Add the stuffing: Spoon the shrimp and cheese stuffing mixture onto one side of each catfish fillet. Fold the other side over to cover the stuffing, securing with toothpicks if necessary.

Step 3: Bake the Catfish

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Place in baking dish: Arrange the stuffed catfish fillets in a baking dish.
3. Bake: Bake in the preheated oven for 20-25 minutes, or until the catfish is cooked through and flakes easily with a fork.

Step 4: Prepare the Sauce

1. Melt the butter: In a small saucepan, melt the butter over medium heat.
2. Cook the garlic: Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the liquids: Stir in the lemon juice, white wine (if using), chicken broth, and heavy cream. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
4. Season and finish: Season with salt and black pepper to taste. Remove from heat and stir in the chopped fresh parsley.

Step 5: Serve

1. Plate the catfish: Carefully remove the toothpicks from the stuffed catfish fillets and place them on serving plates.
2. Drizzle with sauce: Drizzle the creamy lemon garlic sauce over the stuffed catfish.
3. Garnish and serve: Garnish with lemon slices and additional chopped parsley. Serve hot with your favorite side dishes.

Tips for Perfect Stuffed Catfish

1. Use fresh ingredients: Fresh catfish, shrimp, and spinach enhance the flavor and texture of the dish.
2. Secure the fillets: Use toothpicks to keep the stuffing inside the catfish fillets while baking.
3. Don’t overstuff: Avoid overstuffing the fillets to prevent the stuffing from spilling out during baking.
4. Adjust seasoning: Taste the stuffing mixture before adding it to the catfish and adjust the seasoning as needed.

Conclusion

Stuffed catfish with cheese, spinach, and shrimp is a gourmet dish that’s perfect for any special occasion. This recipe ensures tender catfish fillets filled with a delicious and creamy stuffing, all topped with a rich lemon garlic sauce. Enjoy making and savoring this delightful dish with your loved ones!