Sticky, Fall-Off-The-Bone BBQ Ribs Recipe

There’s something truly irresistible about a plate of perfectly cooked barbecue ribs. The rich aroma of slow-cooked meat, the glossy caramelized barbecue glaze, and the tender texture that melts in your mouth create an unforgettable comfort food experience. BBQ ribs are more than just a meal — they are a celebration of flavor, patience, and simple ingredients transformed into something extraordinary.

Whether served at family gatherings, weekend dinners, or special occasions, barbecue ribs always impress. The secret lies in slow cooking, allowing the meat to become incredibly tender while absorbing deep, smoky flavors. Then comes the finishing touch — a generous coating of sticky barbecue sauce that caramelizes beautifully, creating that signature glossy finish and bold taste.

This recipe is designed to give you restaurant-quality ribs at home using simple steps and ingredients. With the right seasoning, proper cooking time, and a flavorful homemade barbecue sauce, you’ll achieve ribs that are juicy, tender, and packed with mouthwatering flavor. Once you try this method, it will quickly become one of your favorite go-to recipes.

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Ingredients

For the ribs:

• 1.5 to 2 kg beef ribs (or pork ribs)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• 1 tablespoon brown sugar
• 2 tablespoons olive oil

For the BBQ sauce:

• 1 cup barbecue sauce (store-bought or homemade)
• 2 tablespoons honey
• 1 tablespoon ketchup
• 1 tablespoon soy sauce
• 1 teaspoon mustard (optional)
• 1 teaspoon garlic powder

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Instructions

Step 1: Prepare the ribs

1. Preheat your oven to 160°C (320°F).
2. Pat the ribs dry with paper towels.
3. Rub the ribs with olive oil.
4. Mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar.
5. Rub the seasoning mixture all over the ribs evenly.

Step 2: Slow cook

1. Wrap the ribs tightly in aluminum foil.
2. Place them on a baking tray.
3. Bake for 2.5 to 3 hours until the meat becomes very tender.

Step 3: Prepare the BBQ glaze

1. In a bowl, mix barbecue sauce, honey, ketchup, soy sauce, and garlic powder.
2. Stir well until combined.

Step 4: Glaze and caramelize

1. Remove ribs from the oven and unwrap carefully.
2. Brush generously with the BBQ sauce mixture.
3. Increase oven temperature to 220°C (430°F).
4. Return ribs to oven uncovered for 10–15 minutes until the sauce caramelizes.

Step 5: Serve

• Let ribs rest for 5 minutes.
• Cut between the bones.
• Serve hot with fries, salad, or bread.

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Tips for perfect ribs

• Slow cooking is the key to tender meat.
• Always glaze at the end to avoid burning the sauce.
• Let the ribs rest before cutting to keep them juicy.
• You can also finish them on a grill for extra smoky flavor.

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Result

You’ll get incredibly tender, juicy ribs with a sticky, sweet, and smoky barbecue glaze. The meat will fall off the bone, and every bite will be rich, flavorful, and satisfying.

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🍤 Creamy Shrimp Pasta Recipe

 

🍤 Creamy Shrimp Pasta Recipe

There is something truly special about a creamy shrimp pasta dish that brings together elegance, comfort, and rich flavors in every bite. This delicious seafood pasta is a perfect combination of tender shrimp, silky smooth creamy sauce, and perfectly cooked pasta that creates a restaurant-quality meal right in your own kitchen. The delicate sweetness of the shrimp blends beautifully with the buttery garlic cream sauce, making this dish both luxurious and incredibly satisfying.

Shrimp pasta is loved worldwide because it offers a perfect balance between simplicity and sophistication. It is a meal that feels fancy enough for special occasions yet easy enough to prepare for a cozy family dinner. The aroma of garlic, butter, and fresh herbs cooking together fills the kitchen with warmth and excitement, making everyone eager to gather around the table and enjoy this comforting dish.

One of the best things about this recipe is how versatile it is. You can prepare it for romantic dinners, family meals, or even when you want to impress guests without spending hours cooking. The creamy sauce wraps around every strand of pasta while the juicy shrimp add a wonderful texture and flavor that seafood lovers truly appreciate. Each forkful delivers a rich, creamy, and savory experience that feels both indulgent and homemade.

If you are searching for a simple yet impressive pasta recipe that combines fresh seafood flavors with creamy comfort food, this shrimp pasta is the perfect choice. Once you taste its smooth sauce, tender shrimp, and perfectly coated pasta, it will quickly become one of your favorite go-to recipes for special dinners and memorable meals.

📝 Ingredients:

• 250 g (9 oz) fettuccine or any pasta
• 300 g (10 oz) shrimp, peeled and deveined
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley (for garnish)

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👩‍🍳 Instructions:

1️⃣ Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook pasta according to package instructions until al dente.
• Drain and set aside (save ½ cup pasta water if needed later).

2️⃣ Cook the Shrimp

• Heat olive oil and 1 tablespoon butter in a pan over medium heat.
• Add shrimp, salt, pepper, and paprika.
• Cook shrimp for about 2 minutes per side until pink and cooked through.
• Remove shrimp from pan and set aside.

3️⃣ Prepare the Creamy Sauce

• In the same pan, add remaining butter.
• Add garlic and sauté for about 30 seconds until fragrant.
• Pour in heavy cream and stir well.
• Add Parmesan cheese and mix until sauce becomes smooth and creamy.

4️⃣ Combine Everything

• Add cooked pasta into the sauce and mix well.
• Return shrimp to the pan and toss gently.
• If sauce is too thick, add a little reserved pasta water.

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🍽️ Serving Suggestions:

• Garnish with fresh parsley
• Add extra Parmesan cheese
• Serve with garlic bread or fresh salad
• Add chili flakes if you like a little spice

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EGG SALAD SANDWICH RECIPE

 

Ingredients: 6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard (optional)

1 tablespoon chopped chives or green onions

Salt and black pepper to taste

4 slices sandwich bread (toasted if desired)

Butter or lettuce (optional)

Instructions: 1. Boil the eggs:

Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Remove and place eggs in cold water. Peel once cooled.

2. Chop the eggs:

Chop the boiled eggs into small pieces and place them in a bowl.

3. Make the filling:

Add mayonnaise, mustard, chopped chives, salt, and pepper. Mix gently until creamy but still slightly chunky.

4. Assemble the sandwich:

Spread the egg salad evenly onto one slice of bread. Add lettuce or butter if desired, then top with another slice of bread.

5. Serve:

Cut in half and serve fresh. Enjoy!

CORNED BEEF & SWISS CRESCENT BAKE

 

​INGREDIENTS

• ​2 Cans Refrigerated Crescent Roll Dough
• ​1 Pound Thinly Sliced Corned Beef (Deli style)
• ​8-10 Slices Swiss Cheese
• ​1/4 Cup Mayonnaise or Thousand Island Dressing
• ​1/2 Cup Sauerkraut (Optional, drained well)
• ​2 Tablespoons Melted Butter
• ​1 Teaspoon Everything Bagel Seasoning or Dried Dill

​INSTRUCTIONS

​1. PREP: Separate the crescent dough into triangles.

2. LAYER: Spread a little dressing on each piece, then top with a slice of beef and cheese.

3. ROLL: Roll tightly and place side-by-side in a greased baking dish.

4. FINISH: Brush with melted butter and sprinkle with seasoning.

5. BAKE: Bake at 190°C (375°F) for 15-20 minutes until golden brown and bubbly.

​CRISPY BEER-BATTERED FISH

​INGREDIENTS

• ​1 lb White Fish Fillets (Cod, Haddock, or Pollock)
• ​1 Cup All-Purpose Flour (plus extra for dredging)
• ​1 Cup Cold Beer (or Sparkling Water for a non-alcoholic version)
• ​1 Teaspoon Baking Powder
• ​1 Teaspoon Garlic Powder & Paprika
• ​Salt and Black Pepper to taste
• ​Vegetable Oil for frying

​INSTRUCTIONS

​1. DRY THE FISH: Pat the fish fillets completely dry with paper towels. Season with salt and pepper.

2. MAKE BATTER: Whisk flour, baking powder, and spices. Slowly whisk in cold beer until the batter is smooth.

3. COAT: Dredge fish in dry flour, then dip into the batter, letting excess drip off.

4. FRY: Carefully place in hot oil (175°C / 350°F) and fry for 4-5 minutes until deep golden brown.

5. DRAIN: Place on a wire rack or paper towels. Serve immediately with lemon wedges.

Crispy Garlic Parmesan Roasted Potatoes

 

Crispy Garlic Parmesan Roasted Potatoes

Ingredients

1½ kg potatoes, well washed

3 tablespoons olive oil

3 cloves garlic, minced

½ cup grated Parmesan cheese (or any hard cheese)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon dried thyme or rosemary

Chopped parsley for garnish (optional)

Instructions

Parboil the potatoes

Boil the potatoes with their skins on in salted water for 10–12 minutes until slightly tender.

Let cool slightly, then cut into halves or thick slices.

Prepare the seasoning

In a bowl, mix olive oil, garlic, salt, black pepper, paprika, and herbs.

Season the potatoes

Toss the potatoes well with the seasoning until evenly coated.

Arrange & add cheese

Place the potatoes on a baking tray lined with parchment paper.

Sprinkle grated cheese over the top.

Roast

Bake in a preheated oven at 200°C (400°F) for 30–40 minutes, turning once,

until golden and crispy.

Serve

Garnish with parsley and serve hot.

Serving Ideas

With garlic sauce or ketchup

As a side for grilled chicken or steak

As a snack with yogurt garlic dip

If you’d like: ✅ Air fryer version

✅ Cheese-free version

✅ Spicy version

Just tell me! 😊

Southern Fried Chicken Batter

 

Southern Fried Chicken Batter 🍗🔥 (Crispy & Classic)

🧾 Ingredients

Chicken

• 1 kg chicken pieces
• Salt & black pepper

Buttermilk Marinade

• 2 cups buttermilk (or milk + 1 tbsp vinegar)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder

Batter / Coating

• 2 cups all-purpose flour
• ½ cup cornstarch (extra crisp!)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• ½ tsp baking powder

👩‍🍳 Instructions

1. Marinate: Mix buttermilk + spices. Add chicken, cover, and refrigerate at least 2 hours (overnight best).
2. Prepare batter: Mix all dry coating ingredients well.
3. Coat: Remove chicken from marinade, let excess drip, then coat generously in batter.
   👉 Press flour firmly for craggy crust.
4. Double dip (optional): Dip again in buttermilk, then flour for extra crunch.
5. Fry: Heat oil to 170–175°C (340–350°F). Fry chicken 12–15 minutes, turning once, until golden and cooked through.
6. Rest: Drain on rack or paper towels. Rest 5 minutes before serving.

🌟 Pro Tips

• Add 1–2 tbsp buttermilk into flour and rub with fingers → crunchy flakes.
• Don’t overcrowd the pan.
• Keep oil temperature steady for best crisp.

French Onion Beef Short Rib Soup

 

Here’s a rich, cozy recipe idea for French Onion Beef Short Rib Soup — it combines the deep caramelized onion flavor of classic French onion soup with the meaty richness of braised short ribs.

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🥘 French Onion Beef Short Rib Soup

Ingredients

• 2 lbs (900 g) beef short ribs (bone-in preferred)
• 2 tbsp olive oil
• 2 tbsp butter
• 4–5 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 bay leaf
• ½ cup dry red wine
• 6 cups beef stock (preferably homemade or low-sodium)
• 1 tbsp Worcestershire sauce
• Salt & black pepper, to taste

For serving

• Baguette slices, toasted
• Gruyère cheese (or Swiss/Emmental), grated
• Fresh parsley (optional, for garnish)

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Instructions

1. Sear the Short Ribs

   • Heat olive oil in a large Dutch oven over medium-high.
   • Season short ribs generously with salt & pepper.
   • Sear on all sides until deeply browned (about 8–10 min). Remove and set aside.

2. Caramelize the Onions

   • In the same pot, reduce heat to medium, add butter.
   • Add onions with a pinch of salt. Cook slowly, stirring often, until deeply golden and jammy (30–40 min).
   • Stir in garlic, thyme, and bay leaf.

3. Deglaze & Build the Broth

   • Pour in red wine, scraping up browned bits. Simmer 2–3 min.
   • Return short ribs to the pot. Add beef stock + Worcestershire.
   • Bring to a simmer, cover, and cook low & slow:
     • Stovetop or oven (325°F / 160°C): 2½–3 hours
     • Slow cooker: 6–8 hours on low

4. Finish the Soup

   • Remove short ribs, discard bones, shred meat, and return to pot.
   • Taste and adjust seasoning. Remove bay leaf.

5. Cheesy Toast Topper

   • Ladle soup into oven-safe bowls.
   • Top each with a toasted baguette slice and a generous handful of Gruyère.
   • Place under broiler until cheese is melted & bubbly.

6. Serve

   • Garnish with parsley and serve piping hot.

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✨ The result: Deep, rich onion broth infused with short rib flavor, with gooey cheese and crusty bread on top.

Would you like me to also give you a pressure cooker/Instant Pot version so it’s faster to make?

Baked Potato

 

Here’s a simple Baked Potato recipe that comes out fluffy inside and crispy on the outside:

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Ingredients:

• 2–4 large russet potatoes (or any starchy potato)
• 2–3 tbsp olive oil (or melted butter)
• Salt (coarse or flaky is best)
• Optional: black pepper, garlic powder, or herbs

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Instructions:

1. Preheat oven to 200°C (400°F).
2. Wash and scrub the potatoes well, then dry them completely with a towel.
3. Prick the skin several times with a fork to allow steam to escape.
4. Rub with oil all over, then sprinkle generously with salt (this makes the skin crispy).
5. Place directly on the oven rack (or on a baking tray lined with parchment).
6. Bake for 45–60 minutes, depending on size, until the skin is crisp and a fork slides in easily.
7. Cut open, fluff the inside with a fork, and add toppings of your choice.

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Topping Ideas:

• Classic: butter, sour cream, chives
• Cheesy: shredded cheddar + melted butter
• Loaded: crispy bacon bits, sour cream, cheese, green onions
• Healthy: Greek yogurt, steamed broccoli, and a sprinkle of parmesan

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👉 Do you want me to give you a quick microwave version too (ready in 10 minutes) or stick with the oven-baked classic?

Chicken spinach and mushroom low carb oven dish

Ingredients

• 6 thin sliced chicken breasts
• 1 container green onion cream cheese
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms
• 1 small bag fresh baby spinach
• 1 dash Weber Herb and Garlic Seasoning
• 1 dash pepper
• 8 oz shredded mozzarella cheese

Method

In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.

Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Pan scored potatoes

 

It sounds like you’re referring to scored potatoes, which are potatoes that have been sliced partway through in a crisscross or parallel pattern before being cooked in a pan or oven. This technique helps them cook evenly and absorb flavors better.

Here’s a simple way to make pan-scored potatoes:

Ingredients:

• 3-4 medium potatoes (Yukon Gold or Russet)
• 2 tbsp olive oil or butter
• 1 tsp garlic powder
• 1 tsp paprika (optional)
• Salt & pepper to taste
• Fresh herbs (like rosemary or thyme) for garnish

Instructions:

1. Prepare the potatoes: Wash them well and cut them in half. Using a sharp knife, score the cut sides in a crisscross pattern, making sure not to cut all the way through.
2. Heat the pan: In a large skillet, heat the olive oil or butter over medium heat.
3. Cook the potatoes: Place them scored-side down in the pan and cook for about 8-10 minutes until golden brown and crispy.
4. Season: Flip them, season with garlic powder, paprika, salt, and pepper, and cover the pan. Let them cook for another 10-15 minutes on low heat until tender.
5. Serve: Garnish with fresh herbs and enjoy!

Would you like a variation, like adding cheese or a sauce?

Savory Steak Tenderization Method Recipe

 

Here’s a great method to tenderize and flavor your steak while keeping it juicy and delicious.

Savory Steak Tenderization Method

Ingredients:

• 2 ribeye or sirloin steaks (1 to 1.5 inches thick)
• 1 tbsp coarse salt (sea salt or kosher salt)
• 1 tsp baking soda (optional, for extra tenderization)
• 1 tbsp olive oil or melted butter
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce or soy sauce
• 1 sprig fresh rosemary or thyme (optional)

Method:

1. Tenderization Process:

   • Sprinkle salt evenly over both sides of the steak.
   • If using baking soda, lightly dust it over the steak. (Let it sit for 15-20 minutes, then rinse and pat dry.)

2. Marination:

   • In a small bowl, mix olive oil, black pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce.
   • Rub this mixture all over the steak.
   • Place in the fridge for at least 30 minutes (or up to 24 hours for deeper flavor).

3. Cooking:

   • Heat a cast-iron skillet or grill over high heat.
   • Sear the steak for 3-4 minutes per side for medium-rare (adjust based on thickness).
   • Add a sprig of rosemary or thyme to the pan while cooking for extra aroma.

4. Resting:

   • Remove from heat and let it rest for 5-10 minutes before slicing.

5. Serving:

   • Slice against the grain and serve with your favorite sides.

Would you like a sauce recommendation to pair with it?

Potatoes with a special sauce

 

Here’s a delicious crispy potatoes with special sauce recipe that you’ll love!

Crispy Potatoes with a Tangy Garlic Sauce

Ingredients:

For the Potatoes:

• 4 large potatoes (cut into wedges or cubes)
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Special Sauce:

• 3 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic (grated or minced)
• 1/2 tsp honey (for balance)
• 1/2 tsp smoked paprika (for depth)
• Salt & pepper to taste

Instructions:

1️⃣ Prepare the Potatoes:

• Preheat the oven to 220°C (425°F).
• Toss the potatoes with olive oil, paprika, garlic powder, salt, and pepper.
• Spread them on a baking sheet in a single layer.
• Bake for 30-40 minutes, flipping halfway, until crispy and golden.

2️⃣ Make the Sauce:

• In a bowl, mix all the sauce ingredients until smooth.
• Taste and adjust seasoning as needed.

3️⃣ Serve:

• Drizzle the sauce over the crispy potatoes or serve it on the side for dipping.

Perfect as a snack, side dish, or party appetizer! Let me know if you want a different style of sauce.

STRAWBERRY BOMBS RECIPE

 

Strawberry Bombs, 

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Ingredients:

• 12 large fresh strawberries
• ½ cup (120g) cream cheese, softened
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract
• 1/3 cup (50g) mini chocolate chips (optional for the filling)
• 1 cup (175g) semi-sweet chocolate chips or chocolate melts (for dipping)
• 1 tbsp coconut oil (optional, for smoother chocolate)

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Instructions:

1. Prepare the strawberries:

   • Wash and dry the strawberries thoroughly.
   • Cut off the green stems and carefully hollow out the center of each strawberry using a small knife or melon baller (be careful not to pierce the bottom).

2. Make the filling:

   • In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
   • Mix until smooth and creamy.
   • Optional: Stir in the mini chocolate chips for extra texture and flavor.

3. Stuff the strawberries:

   • Using a small spoon or piping bag, fill each strawberry with the cream cheese mixture, packing it gently but fully.

4. Dip in chocolate:

   • Melt the semi-sweet chocolate chips with the coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
   • Dip the filled end of each strawberry into the melted chocolate, allowing excess to drip off.
   • Place the dipped strawberries on a parchment-lined baking sheet.

5. Chill and set:

   • Refrigerate the strawberries for about 30 minutes, or until the chocolate has set.

6. Serve:

   • Once the chocolate is firm, serve the strawberry bombs cold and enjoy!

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Tips:

• For a fun twist, you can drizzle white chocolate or melted caramel on top.
• If you want to make them more indulgent, add a spoonful of Nutella or peanut butter to the filling.
• These strawberry bombs are best enjoyed within 1-2 days of making them.

Would you like any variations or suggestions for flavoring the filling?

Walking Taco Casserole

 

Walking Taco Casserole 

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Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 1 packet taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt)
• 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), drained
• 1 can (15 oz) black beans or pinto beans, drained and rinsed (optional)
• 1 cup frozen or canned corn, drained
• 1/2 cup sour cream
• 2 cups shredded cheddar or Mexican blend cheese
• 3 cups crushed tortilla chips or Fritos
• 1/2 cup diced tomatoes (for topping)
• 1/2 cup shredded lettuce (for topping)
• 1/4 cup sliced black olives (optional)
• 1/4 cup chopped cilantro (optional for garnish)
• 1/4 cup diced jalapeños (optional for spice)

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Instructions:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C).

2. Cook the ground beef mixture:

   • In a large skillet over medium heat, cook the ground beef and diced onion until the meat is fully browned.
   • Drain any excess grease.
   • Stir in taco seasoning, Rotel tomatoes, corn, and beans. Simmer for 5 minutes to combine flavors.

3. Assemble the casserole:

   • In a greased 9x13-inch baking dish, spread half of the crushed tortilla chips or Fritos at the bottom.
   • Layer the seasoned beef mixture evenly over the chips.
   • Spread sour cream over the meat mixture for added creaminess.
   • Sprinkle with shredded cheese and top with the remaining chips.

4. Bake:

   • Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly.

5. Add toppings and serve:

   • Once out of the oven, top with diced tomatoes, shredded lettuce, black olives, cilantro, and jalapeños.
   • Serve warm with additional toppings like salsa, guacamole, or more sour cream.

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Tips for Serving:

• Serve with a side of Spanish rice or refried beans for a full meal.
• Customize with your favorite toppings like avocado, hot sauce, or green onions.
• For a low-carb version, swap chips for chopped lettuce and make it a taco salad.

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Enjoy your delicious and easy Walking Taco Casserole—a family favorite that's sure to please!

Shepherd’s Pie Recipe

 

Shepherd’s Pie 

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Ingredients:

For the Meat Filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 450g (1 lb) ground lamb (or ground beef for Cottage Pie)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef or chicken broth
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon paprika
• 1 cup frozen peas
• Salt and pepper, to taste

For the Mashed Potato Topping:

• 4 large potatoes, peeled and cut into chunks
• 1/2 cup milk or cream
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan or cheddar cheese (optional)
• Salt and pepper, to taste

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Instructions:

1. Prepare the Mashed Potatoes:

1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Drain the potatoes and mash with milk, butter, salt, and pepper. Stir in the cheese if using. Set aside.

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2. Make the Meat Filling:

1. Preheat the oven to 200°C (400°F).
2. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon. Drain any excess fat.
5. Stir in the tomato paste and cook for 1 minute.
6. Add Worcestershire sauce, broth, thyme, and paprika. Simmer for 10 minutes, or until the mixture thickens slightly.
7. Stir in the frozen peas and season with salt and pepper. Remove from heat.

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3. Assemble the Pie:

1. Transfer the meat mixture to a baking dish and spread it out evenly.
2. Spoon the mashed potatoes over the meat filling, spreading it out to cover completely. Use a fork to create ridges on the surface for a crispier topping.

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4. Bake:

1. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
2. Let it cool slightly before serving.

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Serving Suggestions:

• Serve with a side of crusty bread or a fresh green salad.

This Shepherd’s Pie is a warm, comforting dish perfect for family dinners or chilly nights! Enjoy!

Homemade Breakfast Sausage

 

Homemade Breakfast Sausage

Ingredients :

1 pound ground beef.

1 tablespoon salt.

1 teaspoon black pepper.

1 teaspoon ground sage.

1/2 teaspoon dried thyme.

1/2 teaspoon paprika.

1/4 teaspoon crushed red pepper flakes.

1/4 teaspoon garlic powder.

1/4 teaspoon onion powder.

1/4 teaspoon brown sugar.

1/4 cup cold water.

Directions :

Begin by skipping the grinding step if using pre-ground beef.

In a small mixing bowl, combine all seasonings: salt, black pepper, sage, thyme, paprika, crushed red pepper flakes, garlic powder, onion powder, and brown sugar.

Place the ground beef in a larger bowl and add the seasoning mixture, ensuring the meat is thoroughly seasoned.

Pour cold water into the seasoned beef, gently mixing to retain moisture and simplify formation.

Decide on patties or crumbles. For patties, divide the beef and shape into 1/2-inch thick portions.

Preheat a skillet on medium. Cook the prepared sausage, searing each side for about 4-5 minutes until golden brown and fully cooked.

Present hot alongside complementary breakfast items like eggs or pancakes.

Feel free to adjust spices to personal preference, experimenting with flavors like fennel or chili. For an alternative protein, substitute with turkey or chicken for a leaner choice.

Stir fried veggies in white sauce

 

Recipe

1 lb shrimp, peeled and deveined 

1 tsp cornstarch

1/2 tsp kosher salt

1/8 tsp black pepper

Vegetables

3 cups cabbage, cut into 2-3 inch pieces

1 head of broccoli, cut into bite sized pieces

2 small carrots, peeled and cut into 1/8 inch pieces

1 cup snow peas 

1 small red bell pepper, sliced 

5 garlic cloves, finely minced

1/2 tsp ginger, grated or finely minced

Sauce

1 1/2 cup low sodium chicken broth

2 tbsp shaoxing wine or mirin

1 tsp kosher salt

1 tsp sugar

1 tsp chicken bouillon 

Slurry

1 tbsp cornstarch

2 tbsp water

Cooking oil, I use avocado

Optional: 1 tsp sesame oil

Begin by prepping all of the veggies. Set aside.

For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.

Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.

In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.

In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.

Add marinated shrimp and sauté for one to two minutes.

Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.

Add in all of the strained veggies.

Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!

Best Scalloped Potatoes

 

Ingredients:

4cups thinly sliced potatoes

3tablespoons butter

3tablespoons flour

1 1⁄2cups milk

1teaspoon salt

1dash cayenne pepper

1cup grated sharp cheddar cheese

1⁄2cup grated cheese, to sprinkle on top

Directions:

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

Greek Chicken Meatballs with Homemade Tzatziki

 

Ingredients:

For the Chicken Meatballs:

1 lb ground chicken

1/3 cup breadcrumbs (panko or regular)

1/4 cup finely chopped red onion

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 teaspoon dried oregano

Zest of 1 lemon

1 tablespoon lemon juice

1 egg, lightly beaten

Salt and black pepper, to taste

1 tablespoon olive oil (for cooking)

For the Tzatziki Sauce:

1 cup Greek yogurt

1/2 cucumber, grated and drained

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint (optional)

Salt and black pepper, to taste

1 tablespoon extra virgin olive oil

Directions:

Make the Tzatziki Sauce:

In a bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, mint (if using), salt, and black pepper. Stir well, drizzle with olive oil, and refrigerate until ready to serve.

Prepare the Chicken Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped red onion, minced garlic, parsley, dill, oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and black pepper. Mix until all ingredients are evenly combined.

Shape the Meatballs: Roll the mixture into small meatballs, about 1-inch in diameter.

Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through.

Serve: Arrange the meatballs on a platter, and serve with a side of homemade Tzatziki sauce. Garnish with fresh dill and lemon wedges. These meatballs go great with warm pita bread or a Greek salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

BEST OVEN BAKED FRIES AND POTATO WEDGES

Ingredients

• 2 largebaking potatoes cut into strips about like the size of regular fries.
  after the potatoes are peeled and sliced, place them in a bowl of water with about two cups of ice cubes. soak for 30 minutes then pat dry with
• paper towels.
• it is important not to skip this step!
• place only dry ingredients in a plastic bag:
• 1 Tbspgrated parmesan cheese from shaker
• 1/4 tspsalt
• 1/4 tspgarlic powder
• 1/4 tsppaprika
• 1/4 tspblack pepper
• 1 Tbspolive oil

use this same recipe for potato wedges below! great with fish!

Directions :
1-OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries!

MAKING OVEN FRIES:
Spray a foil lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don’t grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)

2-Soak the cut potatoes in ice water for at least 30 minutes. Don’t skip this step as it makes them crisp.

3-Blot cut potatoes on a clean tea towel to remove moisture.

4-Combine all dry ingredients in a plastic bag and combine with potatoes, tossing and kneading lightly to coat. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.

5-Arrange potatoes in a single layer on the baking sheet and bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel lined bowl that get done early so they don’t get over done. I also like to use parchment paper for easy cleanup! Enjoy!

6-MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!

7-Here is how they look!

8-Cook’s Tip: Don’t throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!

9-Update!

Newest Version:
When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the parmesan cheese because it scorches) As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the parmesan cheese. Voila! You have delicious “roasted” potatoes with your meal. Great with bacon and eggs, too!