Honey Garlic butter baked slamon

 

Luscious Garlic Butter Honey Mustard Salmon in Foil 

Ingredients:

• 4 salmon fillets

• 3 tbsp unsalted butter, melted

• 3 cloves garlic, minced

• 2 tbsp Dijon mustard

• 2 tbsp honey

• 1 tbsp lemon juice

• 1 tsp dried thyme

• Salt and pepper, to taste

• Fresh parsley, for garnish

• Lemon slices, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil.

2. In a bowl, mix melted butter, garlic, Dijon mustard, honey, lemon juice, thyme, salt, and pepper.

3. Place salmon fillets on the prepared foil. Pour the garlic butter honey mustard sauce over the salmon.

4. Fold the foil over the salmon to create a sealed packet.

5. Bake for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork.

6. Open the foil and broil for an additional 2-3 minutes for a golden finish.

7. Garnish with fresh parsley and lemon slices before serving.

Notes:

• Pair with roasted vegetables or a fresh salad for a complete meal.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 400 | Servings: 4

Broiled Lamb with Roasted Potatoes and Broccoli

 

Ingredients:

-1 rack of lamb, frenched

1 lb. baby potatoes

-4 cups broccoli florets

-1 tsp granulated garlic (or 4 garlic cloves, minced)

-Olive oil

-Kosher salt

Freshly ground black pepper

Instructions:

1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil, then toss the baby potatoes with olive oil, salt, pepper, and 1/2 teaspoon of granulated garlic. Place the potatoes on the sheet and roast in the oven.
2. Cut the rack of lamb into individual chops. Arrange the lamb chops on another foil-lined baking sheet, seasoning both sides with salt, pepper, and thyme.
3. After the potatoes have roasted for 15 minutes, switch the oven to the broil setting and remove the tray of potatoes.
4. Add the broccoli florets to the tray with the potatoes, seasoning them with the remaining 1/2 teaspoon of granulated garlic, salt, and pepper. Return the tray to the oven.
5. Broil the lamb chops for 5 minutes per side, for a total of 10 minutes. Once done, let the chops rest for 10 minutes.
6. By the time the lamb is ready, the potatoes and broccoli should be tender. If needed, continue roasting them while the lamb rests, checking every 2 minutes until the potatoes are fork-tender and the broccoli is crisp-tender.

Enjoy your delicious meal!

𝐇𝐨𝐰 𝐝𝐨 𝐲𝐨𝐮 𝐩𝐫𝐞𝐟𝐞𝐫 𝐲𝐨𝐮𝐫 𝐅𝐫𝐢𝐞𝐝 𝐏𝐁&𝐉 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡?

 𝐇𝐨𝐰 𝐝𝐨 𝐲𝐨𝐮 𝐩𝐫𝐞𝐟𝐞𝐫 𝐲𝐨𝐮𝐫 𝐅𝐫𝐢𝐞𝐝 𝐏𝐁&𝐉 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡?

 Fried Peanut Butter & Jelly Sandwich 

This Fried Peanut Butter & Jelly Sandwich is a deliciously nostalgic treat that takes the classic PB&J to the next level with a crispy, golden exterior. Perfect for a comforting snack or a sweet breakfast, this sandwich is sure to bring a smile to your face.

Ingredients:

2 slices of your favorite bread (white or whole wheat)

2 tablespoons creamy peanut butter

2 tablespoons grape or strawberry jelly

1 large egg

1/4 cup milk

1/2 teaspoon vanilla extract 

Butter, for frying

Powdered sugar, for dusting (optional)

Directions:

Prepare the Sandwich:

Spread peanut butter on one slice of bread and jelly on the other. Press them together to form a sandwich.

Mix the Batter:

In a shallow dish, whisk together the egg, milk, and vanilla extract.

Heat the Pan:

Melt a generous amount of butter in a skillet over medium heat.

Dip and Fry:

Dip the sandwich quickly into the egg mixture, coating both sides. Fry in the skillet until each side is golden brown, about 2-3 minutes per side.

Serve Warm:

Remove the sandwich from the skillet. Optionally, dust with powdered sugar before serving.

Serving Suggestions:

Pair this rich and sweet sandwich with something light and crisp, such as apple slices or carrot sticks, for a delightful contrast. For a nostalgic touch, accompany it with a cold glass of milk or a warm cup of tea.

Variations:

Jelly Options: Experiment with different jelly flavors like raspberry or blackberry for a tart twist.

Add Some Spice: Sprinkle cinnamon into the egg mixture for a warm flavor.

Nut Butter Swap: Try almond butter instead of peanut butter for a different taste.

Extra Indulgence: For a sweeter treat, add a layer of Nutella or a handful of mini chocolate chips inside the sandwich.

This Fried Peanut Butter & Jelly Sandwich is more than just a meal; it’s a delightful experience that combines the simplicity of childhood flavors with the pleasure of a crispy, fried treat. Enjoy making and savoring this heartwarming dish that promises to bring a smile with every bite!

Prep Time: 5 minutes

Cooking Time: 6 minutes

Total Time: 11 minutes

Kcal: 350 kcal per serving

Servings: 1 serving

Sticky Hoisin Beef

 

Sticky Hoisin Beef

If you’ve ever enjoyed my Hoisin Chicken, here’s another Chinese inspired easy dinner for you to try. Ready in 15 minutes it uses the same homemade hoisin sauce which takes no time at all to throw together. It’s so much nicer than shop bought. Dipping the beef in egg and flour gives it a little coating without the need for deep frying so it’s healthier than your takeaway version.

Serve it with rice or noodles. For fool proof fluffy rice, use two mugs of rice for four people. Cover with 4 mugs of cold water & add 1/2 tsp salt. Stir, bring to a simmer and cook for 10 minutes before putting a lid on the pan. Take off the heat and leave to stand for at least 15 minutes. Fork through to fluff up.

The recipe for the beef is below.

INGREDIENTS for 4

4 tbsp ground nut oil

4 x 1-5cm thick beef steaks (I used sirloin) trimmed of fat and cut into 1cm strips 

1 carrot made into Ribbons using a potato peeler

150g Pak Choi leaves or Chinese cabbage shredded

4 spring onions trimmed & shredded

1 beaten egg

2 tbsp soy

3 tbsp cornflour or plain flour

For the Hoisin Sauce:-

4 tbsp soy sauce

2 tbsp honey

1 tbsp dark sugar

2 tbsp rice wine

1 garlic clove crushed

1/4 tsp chilli flakes (optional)

1/2 tsp Chinese 5 spice

15ml water

Mix the soy and egg together and add the beef strips.

Tip the flour onto a plate. 

Put all the hoisin ingredients into a blender or bullet and whizz.

Have all your ingredients prepped.

Heat the oil in a heavy bottomed pan until it smokes.

Take the beef out of the egg and dip into the flour so each piece is coated.

Fry the beef in about 4 batches. Each batch should only take a minute. It should just take on a little colour and have a coating.

Wipe the pan clean, return all the beef to the pan and pour in the hoisin sauce. Coat the beef in the sauce. Take off the heat and stir in the carrot ribbons, spring onions and greens. Stir and serve.

Spaghetti Bolognese

 

Spaghetti Bolognese Recipe:

Ingredients:

For the Bolognese Sauce:

- 2 tbsp olive oil

- 1 large onion, finely chopped

- 2 garlic cloves, minced

- 1 large carrot, finely chopped

- 1 celery stalk, finely chopped

- 1 lb (450g) ground beef

- 1 can (14 oz/400g) crushed tomatoes

- 2 tbsp tomato paste

- 1/2 cup (120ml) red wine (optional)

- 1 cup (240ml) beef or vegetable broth

- 1 tsp dried oregano

- 1 tsp dried basil

- Salt and pepper to taste

- 1/2 cup (120ml) milk

- Fresh basil leaves for garnish

For the Spaghetti:

- 1 lb (450g) spaghetti

- Salt for boiling water

- Grated Parmesan cheese for serving

Instructions:

1. Prepare the Bolognese Sauce:

   - Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

   - Add the minced garlic, chopped carrot, and chopped celery. Cook for another 5 minutes, stirring occasionally.

   - Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned all over.

   - Stir in the crushed tomatoes, tomato paste, and red wine (if using). Let the mixture simmer for a few minutes.

   - Add the beef or vegetable broth, dried oregano, and dried basil. Season with salt and pepper to taste.

   - Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld. If the sauce becomes too thick, you can add a little more broth or water.

   - Stir in the milk and let the sauce cook for another 10 minutes. This will add a nice richness to the sauce.

2. Cook the Spaghetti:

   - While the sauce is simmering, bring a large pot of salted water to a boil.

   - Add the spaghetti to the boiling water and cook according to the package instructions until al dente.

   - Drain the spaghetti and set aside.

3. Assemble the Dish:

   - Divide the cooked spaghetti among serving plates.

   - Top each plate of spaghetti with a generous portion of Bolognese sauce.

   - Garnish with fresh basil leaves and grated Parmesan cheese.

4. Serve:

   - Serve the spaghetti Bolognese immediately while hot. Enjoy this classic and comforting Italian dish!

Cheesy Steak and Potato Skillet

 Cheesy Steak and Potato Skillet

**Ingredients:**

- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces

- 4 medium potatoes, diced

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 tbsp olive oil

- 1 tsp paprika

- 1/2 tsp garlic powder

- Salt and pepper, to taste

- 1 1/2 cups shredded cheddar cheese

- 1/2 cup mozzarella cheese (optional)

- 1/4 cup sour cream (for garnish)

- 2 tbsp fresh parsley, chopped (for garnish)

**Instructions:**

1. **Cook the Potatoes:**

   - Heat olive oil in a large skillet over medium heat. Add the diced potatoes and season with paprika, garlic powder, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Remove from skillet and set aside.

2. **Cook the Steak:**

   - In the same skillet, add the steak pieces and cook until browned on all sides (about 4-5 minutes). Remove from the skillet and set aside with the potatoes.

3. **Sauté Onion and Garlic:**

   - In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.

4. **Combine Ingredients:**

   - Add the cooked potatoes and steak back into the skillet with the onions and garlic. Stir everything together.

5. **Add the Cheese:**

   - Sprinkle the shredded cheddar cheese (and mozzarella if using) over the steak and potato mixture. Cover the skillet with a lid and cook on low heat for 3-5 minutes, until the cheese is melted and bubbly.

6. **Serve:**

   - Garnish with fresh parsley and a dollop of sour cream. Serve hot and enjoy!

Loaded Steak Quesadillas

 Loaded Steak Quesadillas 

Ingredients :

For the Steak :

3/4 – 1 lbs sirloin steak

1 teaspoon ancho chili powder

1/2 teaspoon paprika

1/4 teaspoon ground mexican oregano

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch of cayenne pepper

1/4 teaspoon salt

For the Quesadillas :

4 large flour tortillas

2 cups Mexican Cheese Blend

1/2 cup cherry tomatoes, thinly sliced

1/2 cup canned fire roasted corn kernels, drained

1/2 cup canned black beans, drained

1/2 an avocado, diced

Limes wedges and fresh minced cilantro for garnish

Instructions :

Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.

In a small bowl, mix together all spices and salt for the steak. Generously coat steak with spice blend.

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sear steak, no more than 3 minutes per side. The steak will cook more in the oven so make sure it’s just a sear! Remove from heat and let rest for 5 minutes while prepping quesadillas.

Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of the cheese.

Top with tomatoes, corn, black beans, and avocado.

Thinly slice steak against the grain. Place slices on top of the loaded tortillas.

Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.

Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.

Remove from oven and slice as desired. Top with cilantro and serve with lime wedges, a dollop of sour cream and your favorite salsa and guacamole!

Enjoy