Food Recipes

🍨 Crispy Cinnamon-coated Fried Ice Cream 🍨

Ingredients:

🍦 4 cups vanilla ice cream
🥣 2 cups crushed cornflakes or frosted flakes
🌟 2 teaspoons ground cinnamon
🍬 2 tablespoons granulated sugar
🛢️ 1 quart vegetable oil (for frying)
🍥 Whipped cream (optional)
🍫 Chocolate syrup (optional)
🍒 Maraschino cherries (optional)
Instructions:

🍧 Scoop and Freeze: Use an ice cream scoop to shape balls of vanilla ice cream. Arrange them on a parchment-lined baking sheet and freeze for at least 2 hours, until firm.

🥄 Mix and Coat: In a shallow dish, combine the crushed cornflakes, ground cinnamon, and granulated sugar. Mix thoroughly.

🍘 Roll and Refreeze: Roll each frozen ice cream ball in the cornflake mixture, pressing gently to ensure a full coating. Place the coated balls back on the baking sheet and freeze for another 30 minutes.

🔥 Heat the Oil: In a deep fryer or large saucepan, heat the vegetable oil to 375°F (190°C).

🍡 Fry Quickly: Carefully lower the coated ice cream balls into the hot oil, frying one or two at a time to prevent overcrowding. Fry for 15-30 seconds, until they turn golden brown.

🍽️ Drain and Serve: Remove the fried ice cream balls using a slotted spoon, placing them on a paper towel-lined plate to drain excess oil. Serve immediately, garnished with whipped cream, chocolate syrup, and maraschino cherries if you like. Enjoy!

🌮 Zesty Blackened Cod Fish Tacos with Pickled Cabbage & Mango Salsa 🌮

Ingredients:

For the Pickled Cabbage:

💧 ½ cup water
🍏 ½ cup apple cider vinegar
🌶️ 1 jalapeno, sliced
🧄 1 garlic clove, thinly sliced
🍬 1 tablespoon granulated sugar
🧂 ½ teaspoon salt
🥬 2 cups finely sliced and shredded red cabbage (about ¼ of a head)
For the Mango Salsa:

🥭 1 large red mango, diced
🌶️ 1 red bell pepper, finely diced
🧅 ½ medium red onion, finely diced
🌿 ¼ cup cilantro, chopped
🌶️ 1 jalapeno pepper, finely diced
🍋 1 ounce lime juice (from 1 lime)
🧂 Salt to taste
For the Fish:

🌶️ 1 tablespoon chili powder
🌶️ 2 teaspoons paprika
🧄 2 teaspoons garlic powder
🧅 ½ teaspoon onion powder
🌿 ¼ teaspoon ground cumin
🧂 ½ teaspoon salt
🌶️ ¼ teaspoon cayenne pepper
🌶️ ¼ teaspoon black pepper
🐟 1½ pounds fresh white fish (Cod works well)
🥑 2 tablespoons avocado oil or olive oil
🌮 8 corn or flour tortillas
Instructions:

Prepare the Pickled Cabbage:

In a small saucepan, combine water, apple cider vinegar, sliced jalapeno, sliced garlic, granulated sugar, and salt. Bring to a boil over high heat.
Remove from heat and carefully pour over the shredded red cabbage.
Toss the cabbage with tongs and allow it to cool for 10 minutes.
Transfer to glass storage jars and refrigerate for at least 30 minutes while preparing the mango salsa.
Make the Mango Salsa:

In a large mixing bowl, combine diced mango, red bell pepper, red onion, cilantro, diced jalapeno, lime juice, and salt to taste.
Cover and refrigerate for at least 10 minutes or until ready to use.
Season and Cook the Fish:

In a small mixing bowl, combine chili powder, paprika, garlic powder, onion powder, ground cumin, salt, cayenne pepper, and black pepper.
Coat the fresh white fish thoroughly with the spice rub.
Heat avocado oil in a large skillet over medium-high heat. Cook the seasoned fish for about 3 minutes on each side, until it reaches an internal temperature of 145°F.
Transfer the cooked fish to a clean plate and break it into bite-sized chunks.
Assemble the Tacos:

Warm the tortillas in a dry skillet over medium heat, two at a time.
On each warmed tortilla, layer the pickled cabbage, blackened fish, and top with mango salsa. Add any additional desired toppings.
Serve and enjoy these vibrant and flavorful tacos!
Makes: 10 to 12 tacos

🍨 Tiramisu Milkshake Delight 🍨☕

Ingredients

🍦 4 large scoops vanilla ice cream
☕ 1/2 cup mocha-flavored iced coffee
🧀 2 tablespoons mascarpone cheese
🍪 2 ladyfinger cookies
🍥 Whipped cream
🍫 Chocolate syrup
🍮 Cocoa powder for dusting
Instructions

1️⃣ Blend:
In a blender, combine the vanilla ice cream 🍦, mocha coffee ☕, mascarpone cheese 🧀, and ladyfinger cookies 🍪. Blend until smooth and creamy.

2️⃣ Pour & Top:
Pour the shake into a large glass (or two medium glasses). Top with a swirl of whipped cream 🍥, drizzle with chocolate syrup 🍫, and finish with a dusting of cocoa powder 🍮. Add extra ladyfingers for decoration, if you like.

3️⃣ Serve:
Serve immediately and enjoy your indulgent Tiramisu Milkshake! 🍨

Notes
Want to kick it up a notch? Add a splash of Kahlua or Bailey's for a boozy twist! 🍸

🍍🍖 Zesty Pineapple-Glazed Meatballs Recipe 🍍🍖

Savor these tender, flavorful meatballs drenched in a tangy, sweet-and-sour sauce made with brown sugar, juicy pineapple, soy sauce, zesty vinegar, and vibrant yellow bell peppers. Perfect for any meal or gathering!

🌟 Ingredients
For the Meatballs:
2 lbs ground beef 🍖
2 large eggs 🥚
3 teaspoons dried parsley flakes 🌿
2 teaspoons turmeric 🌻
1 teaspoon garlic powder 🧄
1 teaspoon onion powder 🧅
½ teaspoon salt 🧂
For the Sauce:
2 tablespoons cornstarch 🌽
½ cup packed light brown sugar 🍬
1 tablespoon soy sauce 🥢
¼ cup white vinegar 🍶
Water (as needed) 💧
1 (20 oz) can crushed pineapple in juice 🍍 (juice and pineapple separated)
⅓ cup diced yellow bell pepper 🌶️
🍽️ Serving:
6 cups cooked rice 🍚
Fresh parsley for garnish 🌱
🧑‍🍳 Instructions
Preheat & Prep: Set your oven to 350°F (175°C) and grease a rimmed baking sheet with nonstick spray.

Mix & Shape: In a large mixing bowl, combine all meatball ingredients. Form the mixture into 1-inch balls and place them on the prepared baking sheet. Bake for 30 minutes.

Create the Sauce: In a medium saucepan, whisk together cornstarch and brown sugar. Add soy sauce, vinegar, and the pineapple juice. If needed, top off with water to make 1 cup of liquid. Cook over medium heat, stirring frequently until the sauce thickens.

Combine & Serve: Add the baked meatballs, crushed pineapple, and diced yellow peppers to the sauce. Continue cooking until everything is heated through, about 2 more minutes.

Serve & Enjoy: Serve the meatballs over hot, cooked rice. Garnish with fresh parsley. These meatballs are also great over quinoa, on a salad, in a sub roll, sliced on pizza, or served as a party appetizer! 🎉

Enjoy your deliciously zesty meal! 😋

🍓 Strawberry Cheesecake Milkshake 🍓

Indulge in a creamy blend of vanilla ice cream, real strawberries, and rich cheesecake for the ultimate milkshake experience!

Prep Time: 10 mins
Total Time: 10 mins
Servings: 2 large shakes

Ingredients:

🍦 3 cups vanilla ice cream
🍓 1 1/2 cups fresh strawberries, sliced (plus more for garnish)
🍓 1 tablespoon strawberry syrup (plus more for garnish)
🥛 1/2 cup milk
🍰 1 slice (3 oz) cheesecake, chopped
🍪 Graham crackers, crushed (for garnish)
🍨 Whipped cream (for garnish)
Instructions:

Prepare the Glasses:

🍓 Dip the rims of two large glasses in strawberry syrup.
🍪 Roll the syrup-coated rims in crushed graham crackers.
📜 Place the glasses upside down on a paper towel until you're ready to serve.
Make the Milkshake:

🥄 In a blender, combine the vanilla ice cream, sliced strawberries, strawberry syrup, milk, and chopped cheesecake.
🎧 Blend on high speed for 30 seconds to 1 minute until smooth and creamy. The shakes will be thick—add more milk if you prefer a thinner consistency.
Serve:

🍹 Pour the milkshake into the prepared glasses.
🍨 Garnish with a swirl of whipped cream, a fresh strawberry, and a rectangle of graham cracker.
🥤 Serve immediately and enjoy the decadent treat!
Delight in the sweet, creamy goodness of this Strawberry Cheesecake Milkshake—a perfect treat for any occasion! 🍓🍰🥤

🥩 Ultimate Breakfast Steak & Eggs with Home Fries 🍳

Ingredients:

2 (1 lb) New York Strip Steaks, about 1” thick each 🥩
1 teaspoon sea salt flakes 🧂
½ teaspoon cracked peppercorn 🌶️
6 tablespoons salted butter 🧈
6 sprigs fresh thyme 🌿
5 cloves garlic, whole and smashed 🧄
½ lb Yukon Gold potatoes, diced 🥔
Salt and pepper to taste 🧂🌶️
3 red chili peppers, seeded and diced 🌶️
1 red onion, diced 🧅
1 cup grape tomatoes, halved 🍅
½ cup fresh basil, chopped 🌿
½ teaspoon red pepper flakes 🌶️
2 tablespoons olive oil, divided 🫒
4-5 large eggs 🥚
Instructions:

Preheat & Prep:
Preheat your oven to 275°F (135°C). Heat a cast-iron skillet over medium-high heat. Generously season both sides of the steaks with sea salt and cracked peppercorn. Allow them to rest at room temperature for about 15 minutes.

Bake the Steaks:
Place the seasoned steaks on a wire rack over a baking sheet. Top each steak with a sprig of thyme and 1 tablespoon of butter. Bake on the center rack for 20 minutes.

Make the Chili Relish:
While the steaks are in the oven, add the diced chili peppers, red onion, grape tomatoes, and red pepper flakes to a food processor. Pulse 3-4 times to create a chunky relish.

Cook the Home Fries:
Wash and dice the Yukon Gold potatoes. Add 1 tablespoon of olive oil to the heated cast-iron skillet, then carefully add the diced potatoes. Sprinkle with salt and pepper to taste. Cook for 2 minutes, then add the chili relish. Sauté everything together for 5 minutes, then remove from heat and set aside.

Sear the Steaks:
Remove the steaks from the oven and let them rest for 10 minutes. Rinse the cast-iron skillet and place it back over high heat. Place the steaks into the skillet to sear. Add 2 tablespoons of butter, thyme sprigs, and the garlic cloves. Cook for 1 minute, then use tongs to render the fat on the side of the steaks for about 30 seconds. Flip to the other side and cook for another minute. Add the remaining butter, reduce the heat to medium, and continuously spoon the butter over the steaks for 2 minutes. Flip the steaks again and baste with butter for another 2 minutes. Remove from heat and let the steaks rest. Keep the skillet on the stovetop for frying the eggs.

Check Steak Temperature:
Use a meat thermometer to check the steak’s internal temperature. For medium-rare, the temperature should be 125°F (52°C) at the time of removal. For medium, it should be 130°F (54°C). The temperature will continue to rise as the steaks rest.

Fry the Eggs:
While the steaks rest, fry the eggs in the leftover butter and fat in the skillet. Carefully crack the eggs into the skillet and fry for 1-2 minutes. Do not flip the eggs; if you prefer a more well-done yolk, cook an additional 1-2 minutes.

Plate & Serve:
Plate the home fries on one side of your dish, add the New York Strip steak to the other side, and top the potatoes with the fried eggs. Garnish with fresh cracked peppercorn and microgreens if desired.

Enjoy your protein-packed breakfast or dinner feast! 😋

🍫 Salted Caramel Brownie Milkshake 🍫

Prep Time: 15 mins
Total Time: 15 mins
Servings: 4 decadent milkshakes

Ingredients:

For the Milkshakes:
🍦 4 cups vanilla ice cream
🥛 1 cup milk
🍯 1/4 cup salted caramel sauce (see below for recipe)
🍫 2 large brownies (about 3-inch squares)
🍨 Whipped cream for garnish
For the Salted Caramel Sauce:

🍬 1 cup granulated sugar
🧈 6 tablespoons salted butter, sliced
🥛 1/2 cup heavy cream
🧂 1/4 teaspoon salt
Instructions:

To Make the Milkshakes:

🥤 In a blender, combine the milk, vanilla ice cream, and salted caramel sauce.
🍫 Break the brownies into large chunks with your hands and add them to the blender.
🎧 Blend everything together for about 15-20 seconds until smooth and creamy.
🍨 Pour the milkshake into small glasses, top with a generous swirl of whipped cream, and serve with a straw. Enjoy this indulgent treat!
To Make the Salted Caramel Sauce:

🍯 In a medium saucepan, heat the granulated sugar over medium heat. Stir occasionally with a high-heat-resistant silicone spatula.
🌡️ As the sugar begins to melt, scrape the bottom of the pan and mix the melted caramel with the remaining granulated sugar. The sugar will clump initially but will eventually melt and turn into a deep amber color. Keep stirring to prevent burning.
🧈 Once the sugar has melted completely, add the butter and stir until it’s fully incorporated, about 2-3 minutes. Use a whisk to ensure the butter is fully mixed with the caramel.
🥛 Slowly pour in the heavy cream while continuing to whisk. The mixture will bubble vigorously, but keep stirring until it calms down. Allow the sauce to boil for 1 minute.
🧂 Remove from heat and stir in the salt. Transfer the caramel sauce to a storage container, like a mason jar, and let it cool for at least 1 hour before using.
Dive into the rich, creamy goodness of this Salted Caramel Brownie Milkshake and treat yourself to a heavenly dessert! 🍫🍯🍨

𝓑𝓪𝓬𝓴𝔂𝓪𝓻𝓭 𝓑𝓾𝓻𝓰𝓮𝓻 𝓑𝓵𝓲𝓼𝓼: 𝓖𝓻𝓲𝓵𝓵𝓮𝓭 𝓒𝓱𝓮𝓮𝓼𝓮𝓫𝓾𝓻𝓰𝓮𝓻 𝓦𝓻𝓪𝓹𝓼
Take your burger game up a notch with these Grilled Cheeseburger Wraps! Juicy seasoned beef, melty cheese, and all your favorite burger fixings are nestled in a warm flour tortilla for a handheld mealtime masterpiece. Perfect for grilling out in the backyard, packing for a picnic, or whipping up a fun weeknight dinner, these flavor-packed wraps are sure to be a crowd-pleaser.

Ingredients:

Burgerlicious Filling:
1 pound lean ground beef
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 teaspoon dried minced onion
Salt and pepper to taste
Wrap Wonders:
5 large flour tortillas
Shredded cheddar cheese (or your favorite cheese)
Mustard (optional)
Tomato slices
Lettuce (get creative! Add pickles, onions, avocado, or any other burger favorite)
Instructions:

Mix Up the Burger Magic: In a large bowl, combine the ground beef, Worcestershire sauce, ketchup, dried minced onion, salt, and pepper. Give it a good mix to make sure the seasonings are evenly distributed throughout the meat.

Fire Up the Flavor! Preheat your grill to medium-high heat. Form the ground beef mixture into patties slightly larger than the diameter of your tortillas. Grill the patties for 3-4 minutes per side, or until cooked through to your desired doneness.

Warm Those Wraps: While the burgers are sizzling, warm up your tortillas. You can do this by placing them directly on the grill for a few seconds per side, just until they become warm and pliable. Alternatively, heat them in a skillet over medium heat for about 30 seconds per side.

Wrap It Up Right: Lay a warmed tortilla flat on a plate. Spread a layer of mustard (optional) on one half of the tortilla. Top it generously with shredded cheese, a perfectly cooked burger patty, juicy tomato slices, and crisp lettuce (don't forget your other favorite toppings!).

The Grand Finale: Fold the bottom half of the tortilla over the filling, then fold in the sides to create a neat package. Gently fold the top flap down to secure the wrap. Repeat with the remaining tortillas and ingredients. Now you're ready to devour your delicious and mess-free Grilled Cheeseburger Wrap!

🍇 Raspberry Cheesecake Milkshake 🍰

Ingredients:
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- 2 cups vanilla ice cream
- 1/2 cup milk
- 1/2 cup cream cheese
- 1/4 cup graham cracker crumbs
- Whipped cream and additional raspberries for garnish

Instructions:
1. In a blender, combine the fresh raspberries, raspberry jam, vanilla ice cream, milk, and cream cheese. Blend until smooth.
2. Add the graham cracker crumbs and pulse a few times to incorporate.
3. Pour the milkshake into glasses and top with whipped cream and fresh raspberries.
4. Serve immediately and enjoy the creamy raspberry cheesecake flavor in a refreshing milkshake form.

Prep Time: 10 minutes | Servings: 2

Indulge in this delightful treat 🥤

𝐒𝐚𝐥𝐦𝐨𝐧 𝐥𝐨𝐯𝐞𝐫𝐬, 𝐲𝐨𝐮 𝐡𝐚𝐯𝐞 𝐭𝐨 𝐭𝐫𝐲 𝐭𝐡𝐢𝐬 𝐒𝐚𝐥𝐦𝐨𝐧 𝐅𝐥𝐨𝐫𝐞𝐧𝐭𝐢𝐧𝐞! 𝐂𝐫𝐞𝐚𝐦𝐲, 𝐟𝐥𝐚𝐯𝐨𝐫𝐟𝐮𝐥, 𝐚𝐧𝐝 𝐫𝐞𝐚𝐝𝐲 𝐢𝐧 𝐣𝐮𝐬𝐭 𝟑𝟎 𝐦𝐢𝐧𝐮𝐭𝐞𝐬.😍🐟

Ingredients:

4 salmon fillets
2 tablespoons olive oil
Salt and pepper to taste
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
3 cups fresh spinach, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Fresh parsley, chopped (for garnish)

🍦🥜 𝑪𝒂𝒓𝒂𝒎𝒆𝒍 𝑷𝒆𝒂𝒏𝒖𝒕 𝑺𝒖𝒏𝒅𝒂𝒆 🥜🍦

There’s nothing quite like a sundae that’s loaded with swirls of caramel, crunchy peanuts, and drizzles of chocolate. This Caramel Peanut Sundae is the ultimate sweet treat for those who crave the perfect combination of creamy, salty, and sweet in every bite! 😍

Ingredients:

3 scoops vanilla ice cream
¼ cup caramel sauce
2 tbsp chocolate syrup
2 tbsp chopped roasted peanuts
Whipped cream (optional)
Extra caramel and chocolate syrup for drizzling
Instructions:

Build the base: Start with a tall glass or sundae cup. Add one scoop of vanilla ice cream at the bottom.
Layer the toppings: Drizzle with caramel sauce, a bit of chocolate syrup, and sprinkle some chopped peanuts.
Repeat and layer: Add another scoop of ice cream and repeat with caramel, chocolate syrup, and peanuts. Finally, add the last scoop of ice cream on top.
Top it off: Swirl on some whipped cream, drizzle extra caramel and chocolate syrup, and finish with more chopped peanuts.
Serve immediately with a spoon (and maybe a straw if it gets melty enough!).
Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 1 sundae

This sundae is creamy, rich, and the perfect combination of textures with the smooth ice cream, gooey caramel, and crunchy peanuts. Who’s ready to indulge? 🍦🙋‍♀️

🔥 Zesty Blackened Chicken Breasts 🍗

Transform your chicken dinners with these zesty blackened chicken breasts! They're juicy, full of bold flavors, and have a perfectly crisp, flavorful crust. Whether you want just a hint of heat or something that'll make your taste buds dance, the level of spice is all up to you, Organic Cayenne Pepper! 🌶️

📝 Ingredients
🌿 Blackening Spice Mix:

1 teaspoon McCormick Gourmet™ Organic Paprika 🌶️
1 teaspoon McCormick Gourmet™ Organic Oregano Leaves 🌿
1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves 🌱
1/2 teaspoon McCormick Gourmet™ Organic Basil Leaves 🍃
1/4 to 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper 🌶️
1/2 teaspoon McCormick Gourmet™ Organic Onion Powder 🧅
1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder 🧄
1 teaspoon kosher salt 🧂
1/2 teaspoon McCormick Gourmet™ Organic Coarse Grind Black Pepper 🖤
🍗 Chicken Breasts:

3 tablespoons unsalted butter, melted 🧈
1 tablespoon olive oil 🫒
4 skinless, boneless chicken breasts, trimmed of excess fat 🍗
🛠️ Equipment
Meat Thermometer 🌡️
Cast Iron Skillet 🍳
👩‍🍳 Instructions
Get Ready: Take the chicken out of the fridge 20-30 minutes before cooking to bring it to room temperature.

Preheat: Set your oven to 350°F and place a rack in the middle.

Mix it Up: Combine all the blackening seasoning ingredients in a bowl and set aside.

Season the Chicken: Pat the chicken breasts dry with a paper towel. Brush both sides with melted butter, then coat with the blackening seasoning, pressing it in to stick.

Sear on the Stovetop: Heat a cast iron skillet over medium-high heat until it's smoking hot. Add the olive oil, then place the seasoned chicken breasts in the skillet. Cook for 2 minutes until golden brown and blackened, then flip to cook the other side.

Finish in the Oven: Transfer the skillet with the chicken into the preheated oven. Cook until the internal temperature hits 160°F using a meat thermometer.

Rest and Serve: Remove the chicken from the oven, loosely cover with foil, and let it rest for 5-10 minutes before slicing and serving.

Enjoy your fiery, flavor-packed chicken! 🍽️

Strawberries & Cream Frappuccino 🍰🍰

Ingredients📝📋

Frappuccino Base:

1 cup fresh strawberries, hulled and chopped
1 cup whole milk
1 cup vanilla ice cream
½ cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Whipped Cream:

1 cup heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Topping:

Fresh strawberries, sliced
Strawberry syrup
Instructions:

Prepare the Frappuccino Base: In a blender, combine the strawberries, milk, vanilla ice cream, heavy cream, sugar, and vanilla extract. Blend until smooth and creamy.

Make the Whipped Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Frappuccino: Pour the frappuccino base into a tall glass. Top with whipped cream.

Decorate: Drizzle with strawberry syrup and garnish with fresh strawberry slices.

Serve: Enjoy this refreshing and creamy strawberry frappuccino.

Food is life !Enjoy the rich flavors of Pepper Steak cooked effortlessly in a crock pot. This savory dish features tender beef, bell peppers, and a flavorful sauce, perfect for a comforting meal with minimal effort.

Ingredients:

1 1/2 lbs beef sirloin or flank steak, sliced into thin strips
1 large onion, sliced
2 bell peppers (any color), sliced
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup beef broth
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tbsp cornstarch
1 tbsp sugar
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes (optional, for extra heat)
2 tbsp vegetable oil
Directions:

Step 1: Prepare the Ingredients

Slice the beef into thin strips.
Slice the onion and bell peppers, and mince the garlic.
Step 2: Mix the Sauce

In a small bowl, combine the soy sauce, beef broth, oyster sauce, hoisin sauce, cornstarch, sugar, black pepper, and red pepper flakes (if using). Mix well to dissolve the cornstarch.
Step 3: Layer in the Crock Pot

Heat the vegetable oil in a skillet over medium-high heat.
Quickly sear the beef strips until browned, then transfer them to the crock pot.
Add the sliced onion, bell peppers, and minced garlic to the crock pot.
Step 4: Add the Sauce

Pour the prepared sauce over the beef and vegetables in the crock pot.
Stir to combine and coat everything evenly.
Step 5: Cook

Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is tender and the vegetables are cooked.
Step 6: Serve

Serve the pepper steak over steamed rice or noodles, and garnish with chopped green onions if desired.
Prep Time: 15 minutes | Cooking Time: 6-7 hours on low or 3-4 hours on high | Total Time: 6-7 hours (including prep time) | Servings: 4😋❤️

Mediterranean Chicken Gyros with Creamy Feta Tzatziki 🥙

Ingredients:

• 1 lb (450g) chicken breast, sliced into strips
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
For the Tzatziki:
• 1 cup Greek yogurt
• 1/2 cup cucumber, grated and drained
• 1/4 cup feta cheese, crumbled
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
To Serve:
• 4 pita breads
• Sliced tomatoes
• Sliced red onions
• Fresh parsley or dill
Instructions:
1. Mix olive oil, garlic, lemon juice, oregano, salt, and pepper in a bowl. Add chicken strips and marinate for 30 minutes.
2. Cook chicken in a skillet over medium heat until fully cooked.
3. For the Tzatziki, mix yogurt, cucumber, feta, lemon juice, garlic, salt, and pepper in a bowl.
4. Assemble gyros by placing chicken, tomatoes, onions, and Tzatziki in pita bread.
5. Garnish with parsley or dill before serving.
Notes:
• Add a sprinkle of paprika for extra flavor.
• Serve with a side of Greek salad.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Kcal: 450 per serving | Servings: 4

🐟 Cajun Salmon and Shrimp 🍤

Ingredients:

2 tablespoons olive oil, divided
4 (6-ounce) salmon fillets, skin removed
1 tablespoon Cajun seasoning, divided
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound large shrimp, peeled and deveined
1 tablespoon unsalted butter
2 cloves garlic, minced
1/4 cup chicken broth
1/4 cup heavy cream
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Instructions:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the salmon fillets with 1/2 tablespoon of Cajun seasoning, smoked paprika, salt, and pepper.
Place the salmon fillets in the skillet and cook for 3-4 minutes on each side, or until the salmon is cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Season the shrimp with the remaining 1/2 tablespoon of Cajun seasoning.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp are opaque and cooked through. Remove from the skillet and set aside.
In the same skillet, add the butter and garlic, and cook until fragrant, about 30 seconds.
Add the chicken broth, heavy cream, and lemon juice, stirring to combine. Bring to a simmer.
Return the salmon and shrimp to the skillet and cook for an additional 2-3 minutes, spooning the sauce over the top.
Garnish with chopped parsley and serve immediately.
Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

𝗣𝗲𝗮𝗰𝗵 𝗠𝗶𝗹𝗸𝘀𝗵𝗮𝗸𝗲𝘀 🍑

🍑 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍑
For the Peach Pie Filling:
4 large fresh peaches, diced (about 4 cups or 1.5 lbs)
¼ cup granulated sugar
2 to 3 tbsp brown sugar (adjust to taste)
¾ tsp vanilla extract
1 tsp lemon juice
¾ tsp cinnamon
¼ tsp nutmeg
1 ½ tsp cornstarch
1 ½ tsp water
For the Peach Milkshakes:
¾ cup milk
⅔ of the peach pie filling (prepared above)
3 cups vanilla bean ice cream
1 tsp vanilla bean paste (or vanilla extract)
½ tsp cinnamon (plus more to taste)
A pinch of nutmeg
For Serving:
Extra peach pie filling
Cinnamon sticks
Whipped cream
🍑 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 🍑
Prepare the Peach Pie Filling:
In a medium saucepan, combine the diced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg.
Cook over medium heat for about 6 minutes, stirring occasionally until the mixture becomes bubbly and the peaches soften.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the peach mixture and cook for an additional minute, until thickened.
Remove from heat and transfer the peach mixture to a medium bowl. Allow it to cool completely by refrigerating (10-15 minutes in the freezer speeds this up).
Make the Milkshakes:
Once the peach pie filling is cooled, add ⅔ of it to a blender along with the milk, vanilla bean ice cream, vanilla bean paste, cinnamon, and nutmeg.
Blend until smooth and creamy.
Serve and Store:
Pour the milkshake into glasses, topping each with a spoonful of the remaining peach pie filling.
Garnish with whipped cream and a cinnamon stick for a finishing touch.
Leftover milkshake mixture can be frozen and later enjoyed as peach ice cream.
Enjoy your refreshing and flavorful Peach Milkshakes 😋🍑🍑

Grilled Salmon with Quinoa, Broccoli, and Avocado Salad 🐟🥑

Ingredients:

Salmon fillets - 4 (6 oz each)
Quinoa - 1 cup (uncooked)
Broccoli florets - 2 cups
Avocado (diced) - 2
Olive oil - 3 tbsp
Lemon juice - 2 tbsp
Garlic (minced) - 2 cloves
Fresh parsley (chopped) - 2 tbsp
Salt and pepper - to taste
Instructions:

Cook quinoa according to package instructions, let cool.
Steam broccoli until tender, set aside.
Season salmon with salt, pepper, and 1 tbsp olive oil.
Grill salmon for 4-5 minutes on each side until cooked through.
In a large bowl, combine quinoa, broccoli, and avocado.
Whisk together remaining olive oil, lemon juice, garlic, and parsley; toss with the salad.
Serve grilled salmon over the quinoa salad.
Notes:

A healthy, balanced meal packed with protein and nutrients.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Kcal: 450 | Servings: 4

𝓢𝓮𝓿𝓮𝓷-𝓛𝓪𝔂𝓮𝓻 𝓢𝓪𝓵𝓪𝓭🥒🍅🥚🥓🥗

Ingredients:

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, sliced
• 1 cup frozen peas, thawed
• 6 hard-boiled eggs, chopped
• 2 cups shredded cheddar cheese
• 8 slices Turkey Bacon (Beef Bacon ,Beef Bacon ,Chicken Bacon), cooked and crumbled
• Dressing:
◦ 1 cup mayonnaise
◦ 1/2 cup sour cream
◦ 2 tablespoons sugar
◦ Salt and pepper to taste

Directions:

1. In a large clear bowl, layer the salad ingredients starting with iceberg lettuce at the bottom, followed by cherry tomatoes, cucumbers, frozen peas, hard-boiled eggs, shredded cheddar cheese, and finally, the crumbled bacon on top.
2. In a small bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper until smooth.
3. Spread the dressing evenly over the top layer of bacon, ensuring to cover the edges to seal the salad.
4. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
5. Serve chilled, making sure to scoop down deep to get a bit of each layer
Enjoy 🤤🤤💜💜

🍜 Egg Ramen Boil

Ingredients:

• 4 packs ramen noodles (without seasoning packets)
• 4 eggs
• 2 cups broccoli florets
• 1/2 cup soy sauce
• 1/4 cup sesame oil
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 green onions, sliced
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, boil eggs for 7-8 minutes. Remove and cool.
3. In the same pot, boil broccoli until tender. Remove and set aside.
4. Sauté garlic and ginger in sesame oil. Add soy sauce.
5. Toss noodles, broccoli, and green onions in the sauce.
6. Peel eggs and serve over ramen.
Notes:
• Add chili flakes for extra spice.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Servings: 4

🍤 Honey Garlic Shrimp, Sausage & Broccoli

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 oz chicken sausage, sliced
• 2 cups broccoli florets
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp olive oil

Instructions:

1. Sauté chicken sausage in olive oil until browned. Remove and set aside.
2. In the same pan, cook shrimp until pink. Remove and set aside.
3. Add broccoli to the pan and cook until tender.
4. Stir in garlic, soy sauce, and honey. Cook for 2 minutes.
5. Add sausage and shrimp back to the pan, toss to coat.

Notes:

• Serve over rice for a complete meal.
Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Servings: 4

Steak and Creamy Shrimp 🥩🍤

Ingredients:

1 lb (450g) sirloin steak
1 lb (450g) large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp paprika
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley for garnish

Instructions:

Season the sirloin steak with salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the steak for 4-5 minutes on each side, or until it reaches your desired doneness. Remove from the skillet and let it rest.
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the garlic and cook for 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp and set them aside.
In the same skillet, add the heavy cream, chicken broth, and Parmesan cheese. Stir well and cook until the sauce thickens slightly.
Return the shrimp to the skillet and toss to coat them in the sauce. Cook for another 2 minutes until the shrimp are heated through.
Slice the rested steak and serve it topped with the creamy shrimp and sauce. Garnish with fresh parsley.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4