Ravioli with Tomatoes, Asparagus, Garlic & Herbs 🍅🌿

 

Here’s a light and flavorful recipe for Ravioli with Tomatoes, Asparagus, Garlic & Herbs 🍅🌿 — fresh, simple, and ready in under 30 minutes:

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📝 Ingredients (4 servings)

• 1 (9–12 oz) package cheese or spinach ravioli (fresh or frozen)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved (or 2 medium tomatoes, diced)
• 1 bunch asparagus, trimmed & cut into 2-inch pieces
• ½ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• 2 tbsp fresh basil, chopped (or parsley)
• 2 tbsp Parmesan cheese, grated (plus more for topping)
• 1 tbsp butter (optional, for richness)

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👩‍🍳 Instructions

1. Cook ravioli

   • Boil ravioli in salted water according to package directions.
   • Reserve ½ cup pasta water, then drain.

2. Cook veggies

   • Heat olive oil in a large skillet over medium heat.
   • Add garlic and cook until fragrant (30 sec).
   • Add asparagus and sauté 3–4 minutes until tender-crisp.
   • Stir in tomatoes, red pepper flakes, salt, and pepper. Cook until tomatoes soften and release juices (3–4 minutes).

3. Combine

   • Add drained ravioli to skillet with veggies.
   • Toss gently, adding reserved pasta water as needed for a light sauce.
   • Stir in butter (if using), Parmesan, and fresh herbs.

4. Serve

   • Plate ravioli with extra Parmesan and herbs on top.
   • Drizzle with a little more olive oil if desired.

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👉 Do you want me to make this recipe light and fresh (Mediterranean style) or a little creamier (with a touch of cream or ricotta in the sauce)?

Cheesecake Chocolate Chip Cookies 🍪🧀

 

Here’s a Cheesecake Chocolate Chip Cookies 🍪🧀 recipe — soft cookies with a creamy cheesecake surprise inside:

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📝 Ingredients

For the cookie dough:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (350 g) chocolate chips

For the cheesecake filling:

• 8 oz (225 g) cream cheese, softened
• ⅓ cup (65 g) granulated sugar
• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Make the filling

   • In a bowl, beat cream cheese, sugar, and vanilla until smooth.
   • Scoop small spoonfuls (about 1 tsp each) onto a parchment-lined tray.
   • Freeze for 30–45 minutes (they should be firm).

2. Make the cookie dough

   • Cream butter, brown sugar, and granulated sugar until fluffy.
   • Beat in eggs and vanilla.
   • Mix in flour, baking soda, and salt until combined.
   • Fold in chocolate chips.

3. Assemble the cookies

   • Scoop a ball of cookie dough, flatten it slightly in your palm.
   • Place a frozen cheesecake ball in the center.
   • Cover with more dough and seal edges so the filling is hidden.

4. Bake

   • Preheat oven to 350°F (175°C).
   • Place stuffed cookie dough balls on a parchment-lined baking sheet.
   • Bake 11–13 minutes, until golden on edges but soft in the middle.

5. Cool & enjoy

   • Let cookies rest on the sheet for 5 minutes before transferring to a rack.
   • Serve warm for gooey centers or chilled for a firmer cheesecake bite.

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Would you like me to give you a small-batch version (around 8 cookies) or the big-batch bakery style (about 24 cookies)?

Steak Cheese Quesadillas on Blackstone

 

Here’s a solid way to make Steak Cheese Quesadillas on a Blackstone griddle — melty, cheesy, and full of flavor:

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Ingredients

• 1 lb steak (ribeye, flank, or sirloin works well), thinly sliced
• 1 tbsp oil or butter
• 1 small onion, sliced
• 1 bell pepper, sliced (optional)
• 1 tsp garlic powder
• Salt & pepper (to taste)
• 1 tsp taco seasoning (optional for extra flavor)
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Sour cream, salsa, or guacamole (for serving)

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Instructions

1. Preheat the Blackstone
   Set to medium-high heat (around 375–400°F). Oil lightly.

2. Cook the Steak

   • Add steak slices to the griddle.
   • Season with salt, pepper, garlic powder, and taco seasoning if using.
   • Cook 3–4 minutes, flipping occasionally, until browned but still juicy.
   • Remove from heat and set aside.

3. Cook Veggies

   • On the same griddle, add onions (and peppers if using).
   • Cook until softened and slightly caramelized.

4. Assemble Quesadillas

   • Lay down a tortilla, sprinkle cheese on half.
   • Add steak and veggies over the cheese.
   • Sprinkle more cheese, then fold tortilla in half.

5. Grill the Quesadillas

   • Lightly butter/oil the griddle.
   • Cook quesadillas 2–3 minutes per side until golden brown and cheese is melted.
   • Press down gently with a spatula for even crispiness.

6. Serve
   Slice into wedges and serve hot with sour cream, salsa, or guacamole.

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👉 Do you want me to give you a Philly cheesesteak-style twist (with provolone & no taco seasoning) or more of a Tex-Mex quesadilla style with seasoning and peppers?

Egg Rolls with Philly Cheesesteak Flavor

 

Got it 👍 You’re looking for Philly Cheesesteak Egg Rolls – crispy on the outside, cheesy and beefy inside. Here’s a recipe that hits all the right flavors:

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🥢 Ingredients (12 rolls):

• 1 lb (450g) thinly sliced steak (ribeye or sirloin works best)
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 cup mushrooms, chopped (optional)
• 8–10 slices provolone or 1 ½ cups shredded mozzarella/cheddar blend
• 12 egg roll wrappers
• 2 tbsp olive oil or butter
• Salt & black pepper, to taste
• Oil for frying (vegetable or canola)

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👩‍🍳 Instructions:

1. Cook the filling:

   • Heat oil/butter in a skillet over medium heat.
   • Add steak, season with salt and pepper, and cook until browned.
   • Remove steak, chop it finely.
   • In the same pan, sauté onion, peppers, and mushrooms until soft.
   • Mix veggies with chopped steak and let cool slightly.

2. Assemble egg rolls:

   • Lay out an egg roll wrapper with one corner facing you (like a diamond).
   • Add 2–3 tbsp of filling in the center.
   • Place half a slice of provolone (or a sprinkle of shredded cheese) on top.
   • Fold the bottom corner over the filling, then sides in, and roll tightly.
   • Seal edges with a little water.

3. Cook until crispy:

   • Deep fry method: Heat oil to 175°C (350°F). Fry egg rolls in batches 3–4 minutes until golden brown.
   • Air fryer method: Spray with oil and cook at 190°C (375°F) for 8–10 minutes, turning once.
   • Oven method: Brush with oil, bake at 200°C (400°F) for 15–18 minutes until crisp.

4. Serve:

   • Let cool slightly before eating (filling will be hot!).
   • Best with cheese sauce or garlic aioli for dipping.

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✨ These are perfect as a game-day snack or party appetizer.

Do you want me to also give you a keto/low-carb version (using cheese wraps or almond tortillas instead of egg roll wrappers)?

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Keto+Philly+Cheesesteak+Roll+Ups

 

Here’s a tasty Keto Philly Cheesesteak Roll-Ups recipe – all the flavor of a cheesesteak, but low-carb and without bread:

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Ingredients (4 servings):

• 8 slices thinly sliced roast beef (deli-style or leftovers)
• 1 green bell pepper, sliced into thin strips
• 1 small onion, sliced thin
• 1 cup mushrooms, sliced (optional but classic for cheesesteak)
• 4 slices provolone or mozzarella cheese
• 2 tbsp butter or olive oil
• Salt & black pepper, to taste
• Optional garnish: fresh parsley

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Instructions:

1. Sauté the veggies:

   • Heat butter/oil in a skillet over medium heat.
   • Add onion, bell pepper, and mushrooms. Cook until soft and caramelized (about 8–10 minutes).
   • Season with salt and pepper, then remove from pan.

2. Assemble the roll-ups:

   • Lay out roast beef slices on a flat surface.
   • Place a slice (or half) of cheese on each.
   • Add a spoonful of the cooked veggies in the center.
   • Roll them up tightly.

3. Melt and finish:

   • Place roll-ups seam-side down in the same skillet.
   • Heat for 2–3 minutes per side until the cheese is melted and beef is warmed through.

4. Serve hot:

   • Garnish with parsley or extra cheese on top if desired.

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🔥 Carb count: about 3–4g net carbs per serving (depends on cheese/veggies used).
💡 You can also bake them in the oven at 190°C (375°F) for 10 minutes instead of skillet-searing.

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Want me to make you a step-by-step photo-style version (like recipe cards with pictures), or just keep it text-only?

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?

Crispy Roasted Cauliflower

Here’s a tasty and simple recipe for Crispy Roasted Cauliflower – golden, crunchy, and full of flavor 🥦✨.

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🥦 Crispy Roasted Cauliflower

Ingredients:

• 1 medium cauliflower (cut into florets)
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 tsp smoked paprika or chili powder (optional, for spice)
• 1/4 cup grated Parmesan cheese (optional, for extra crispiness)

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Instructions:

1. Preheat oven → 220°C (425°F). Line a baking sheet with parchment paper.
2. Prep cauliflower → Wash, dry, and cut into bite-size florets.
3. Season → In a large bowl, toss cauliflower with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
4. Bake → Spread florets in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until golden brown and crispy on the edges.
5. Optional finish → In the last 5 minutes, sprinkle with Parmesan cheese for a cheesy crust.
6. Serve → Enjoy hot as a side dish, snack, or tossed into salads and bowls.

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✨ Tip: For extra crispiness, don’t overcrowd the baking sheet—give the florets space to roast instead of steam.

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Do you want me to make this in the large-print recipe card style like your other ones?