Feast Forge

🥞🥓 Maple Bacon Pancake Bites 🥓🥞

Introduction:
Indulge in the perfect harmony of sweet and savory flavors with our Maple Bacon Pancake Bites. These irresistible bite-sized treats are a delightful combination of fluffy pancakes, crispy bacon, and luscious maple frosting. Whether you're serving them for breakfast, brunch, or as a fun snack, they're sure to be a hit with everyone at the table.

Ingredients:

3 cups all-purpose flour
¼ cup sugar
½ tsp. salt
1 Tbs. baking powder
2 ½ cups milk
1 Tbs. white vinegar
2 tsp. vanilla extract
2 eggs
½ stick butter, melted
½ cup cream cheese, softened
1 cup confectioners sugar
¼ cup real maple syrup
Pinch of salt
1 pound bacon, cooked crisp and finely chopped
Real maple syrup, for serving
Directions:

Preheat and Prepare:
Preheat your oven to 425°F. Grease or spray two mini muffin baking pans.
Mix Dry Ingredients:
In a large bowl, combine flour, sugar, salt, and baking powder. Mix well and set aside.
Prepare Wet Ingredients:
In a small bowl, combine milk and vinegar. Let sit for 1 minute, then whisk in vanilla, eggs, and melted butter until fully incorporated.
Combine Wet and Dry Ingredients:
Pour wet ingredients into dry ingredients and mix until well combined, ensuring no lumps remain.
Fill Muffin Cups:
Fill prepared muffin cups about ⅔ full with pancake batter, distributing evenly.
Bake:
Bake in preheated oven for 9-12 minutes or until lightly golden brown on top.
Prepare Maple Frosting:
While pancake bites are baking, whisk together softened cream cheese, confectioners sugar, maple syrup, and a pinch of salt until smooth and creamy.
Frost and Garnish:
Once pancake bites are cooled enough to handle, dip tops into maple frosting, then immediately dip into finely chopped bacon to adhere.
Serve and Enjoy:
Serve warm, accompanied by a drizzle of real maple syrup for an extra indulgent touch.
Nutritional Information (per serving):

Calories: 156
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 28mg
Sodium: 238mg
Total Carbohydrates: 18g
Dietary Fiber: 0.5g
Sugars: 8g
Protein: 5g
Note:
Nutritional information is an estimate and may vary depending on ingredients used and serving size.

😋 Caramel Brownie Cheesecake 😋

Ingredients:

1 package of brownie mix (plus ingredients listed on the package)
24 ounces of cream cheese, softened
1 cup of granulated sugar
1 teaspoon of vanilla extract
3 large eggs 🥚
1/4 cup of sour cream
1/4 cup of heavy cream 🥛
1/2 cup of caramel sauce (plus extra for drizzling)
Whipped cream and chocolate shavings 🍫 (for garnish)
Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
Prepare Brownie Base: Prepare the brownie mix according to the instructions on the package. Pour the batter into the prepared springform pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let it cool completely.
Prepare Cheesecake Batter: Lower the oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and heavy cream until the batter is smooth and creamy.
Layering: Pour the cheesecake batter over the cooled brownie base in the springform pan. Use a spatula to spread it evenly. Drizzle the caramel sauce over the cheesecake batter, then swirl it into the batter for a marbled effect.
Bake Cheesecake: Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
Cooling: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.

Hashtags:

😍 Chocolate Chip Cookie Dough Ice Cream Cake 😍

Ingredients:

Chocolate Cake:
1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg 🥚
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water 💧
Eggless Cookie Dough:
6 tbsp butter
1/2 cup brown sugar
1 tsp vanilla extract
1 cup flour (heat treated)
1–2 tsp milk 🥛
1/2 cup mini chocolate chips 🍫
Ice Cream:
8 oz cream cheese, softened
1/2 cup brown sugar
1/8 cup milk 🥛
2 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips 🍫
Instructions:

Chocolate Cake:
Preheat the oven to 300°F.
Mix all dry ingredients in a large bowl.
Blend in the egg, buttermilk, oil, and vanilla until smooth.
Gradually add boiling water 💧.
Pour the batter into two 8-inch pans and bake for 25-30 minutes. Allow to cool and level the tops.
Eggless Cookie Dough:
Cream together butter and sugar until smooth.
Mix in vanilla, then gradually add flour and milk until well combined.
Stir in the chocolate chips 🍪.
Form the dough into small balls and chill in the refrigerator.
Ice Cream:
Blend cream cheese, brown sugar, milk, and vanilla until smooth.
Gently fold in Cool Whip and chocolate chips 🍫.
Incorporate the chilled cookie dough balls.
Assembly:
Line a springform pan with parchment paper.
Layer the cake and ice cream mixture alternately, freezing each layer before adding the next.
Once assembled, freeze the cake until firm.
Decorate with Cool Whip, extra chocolate chips, and drizzle with chocolate sauce before serving.
Nutrition: Not available.

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Fiesta Lime Chicken with Avocado Salsa 🥑🍗
Ingredients: 📋
For the Fiesta Lime Rub:
2 tablespoons olive oil 🫒
2 tablespoons lime juice (about 1 lime) 🍋
Lime zest from 1 lime 🍈
1 teaspoon chili powder 🌶️
1 teaspoon brown sugar 🍚
3/4 teaspoon salt 🧂
1/2 teaspoon ground cumin 🌿
1/2 teaspoon smoked paprika 🌶️
1/2 teaspoon onion powder 🧅
1/2 teaspoon garlic powder 🧄
1/4-1/2 teaspoon chipotle chili powder (optional for more heat) 🌶️
1/4 teaspoon pepper 🧂
For the Avocado Salsa:
2 medium avocados, ripe but firm, chopped 🥑
1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, seeded and chopped 🍅
Fresh corn from 1 ear of sweet corn 🌽
1/3 cup finely chopped red onion 🧅
1/2 red bell pepper, chopped 🫑
1 jalapeno pepper, diced (seeds separated) 🌶️
2 tablespoons finely chopped cilantro 🌿
1 garlic clove, minced (or 1/4 teaspoon garlic powder) 🧄
2 tablespoons lime juice 🍋
1/4 teaspoon ground cumin 🌿
1/4 teaspoon salt 🧂
1/8 teaspoon pepper (or more to taste) 🧂
Instructions: 🥣
Fiesta Lime Chicken:
Whisk together the Fiesta Lime Rub ingredients.
Rub the mixture over the chicken and marinate.
Cook the chicken on a grill pan or skillet until cooked through.
Avocado Salsa:
Combine all salsa ingredients except avocados and chill.
Before serving, add chopped avocados and adjust seasoning.
Hashtags:
🥑🍗

**Turkish Bread**

**Ingredients:**
- 4 cups of regular flour 🍞🥖
- 2 teaspoons of dry active yeast 🧂
- 1 teaspoon of sugar 🍬
- 1 teaspoon of salt 🧂
- 1 and a half cups of hot water 🔥💧

Instructions:
1. In a bowl, combine the flour, dry active yeast, sugar, and salt.
2. Gradually add the hot water while stirring until a dough forms.
3. Knead the dough for about 4-5 minutes until it's smooth and elastic.
4. Cover the dough and let it rest in a warm place until it doubles in size.
5. Preheat your oven to 400°F (200°C).
6. Shape the dough into desired bread shapes and place them on a baking sheet.
7. Bake the bread for about 20-25 minutes or until golden brown and cooked through.
8. Enjoy your homemade Turkish bread!

Prep Time: 10 minutes | Cooking Time: 20-25 minutes | Total Time: 30-35 minutes
Kcal: 230 kcal | Servings: 4 servings

Strawberry Bliss Pound Cake 🍰🍓

Ingredients:🍓

1 cup unsalted butter, softened
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/2 cups fresh strawberries, finely chopped
Powdered sugar for dusting (optional)

Directions:🍓

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the flour mixture to the butter mixture alternately with buttermilk, starting and ending with the flour mixture. Stir in vanilla and almond extracts.
Gently fold in the chopped strawberries.
Pour batter into prepared pan and smooth the top with a spatula.
Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes
Kcal: 420 kcal per serving |

Tender Skillet Chicken with Creamy Mushroom Sauce
📝 Ingredients:
🍗 4 boneless, skinless chicken breasts
🧂 Salt and pepper to taste
🫒 2 tablespoons olive oil
🧈 1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced
🍄 200g (7 oz) mushrooms, sliced
🍲 1 cup chicken broth
🥛 1 cup heavy cream
🧀 1/2 cup grated Parmesan cheese
🌿 1 teaspoon Italian seasoning
🌱 Fresh parsley, chopped (for garnish)
🍽️ Directions:
Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and chopped onion. Cook until the onion is softened, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 3-4 minutes until the mushrooms are tender and browned.
Pour in the chicken broth, stirring to deglaze the skillet and scrape up any browned bits from the bottom. Bring to a simmer.
Stir in the heavy cream and grated Parmesan cheese. Cook until the sauce is thickened and creamy, about 5-7 minutes. Stir in the Italian seasoning.
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another 2-3 minutes until everything is heated through.
Serve the chicken hot, garnished with fresh chopped parsley.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 25 minutes
⏱ Total Time: 35 minutes

🔥 Kcal: 450 kcal
🍽 Servings: 4 servings

Mystical Voodoo Shrimp with a Creole Twist
📝 Ingredients:
🍤 1 pound large shrimp, peeled and deveined 🍤
🌶️ 2 tablespoons Cajun seasoning 🌶️
🫒 1 tablespoon olive oil 🫒
🧄 3 garlic cloves, minced 🧄
🍺 1 cup beer (preferably a lager) 🍺
🥛 1 cup heavy cream 🥛
🌶️ 2 tablespoons Worcestershire sauce 🌶️
🌶️ 2 teaspoons hot sauce (adjust to taste) 🌶️
🌿 1/2 cup chopped fresh parsley 🌿
🍋 Juice of 1 lemon 🍋
🧂 Salt and pepper to taste 🧂
🥖 Baguette slices, for serving 🥖
🍽️ Directions:
Season the shrimp with Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat.
Add the garlic and sauté until fragrant, about 1 minute.
Add the shrimp and cook until they start to turn pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
In the same skillet, pour in the beer and bring to a simmer, scraping up any browned bits from the bottom.
Add the heavy cream, Worcestershire sauce, and hot sauce. Simmer until the sauce thickens slightly, about 5 minutes.
Return the shrimp to the skillet and stir in the parsley and lemon juice.
Season with salt and pepper, and serve hot with slices of baguette.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 15 minutes
⏱ Total Time: 25 minutes

🔥 Kcal: 310 kcal
🍽 Servings: 4 servings

Sautéed Shrimp in Creamy Spinach Sauce
📝 Ingredients:
🍤 500g (1.1 lbs) large shrimp, peeled and deveined 🍤
🫒 2 tablespoons olive oil 🫒
🧈 1 tablespoon butter 🧈
1 small onion, finely chopped
3 cloves garlic, minced
200g (7 oz) fresh spinach
🥛 1 cup heavy cream 🥛
🧀 1/2 cup grated Parmesan cheese 🧀
🌿 1 teaspoon Italian seasoning 🌿
🌶️ 1/2 teaspoon red pepper flakes (optional) 🌶️
🧂 Salt and pepper to taste 🧂
🌱 Fresh parsley, chopped (for garnish) 🌱
🍽️ Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the butter and chopped onion. Cook until the onion is softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Pour in the heavy cream and stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer.
Return the cooked shrimp to the skillet and cook for another 2-3 minutes, until everything is heated through and well combined.
Season with salt and pepper to taste and garnish with fresh chopped parsley before serving.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 15 minutes
⏱ Total Time: 25 minutes

🔥 Kcal: 400 kcal
🍽 Servings: 4 servings

Decadent Shrimp Pasta in a Rich Garlic Butter Sauce
📝 Ingredients:
🍝 400 grams of spaghetti 🍝
🍤 500 grams of shrimp, peeled and deveined 🍤
🧄 4 cloves garlic, minced 🧄
🧈 1/2 cup unsalted butter 🧈
🥛 1 cup heavy cream 🥛
🧀 1/2 cup grated Parmesan cheese 🧀
🫒 1 tablespoon olive oil 🫒
🧂 Salt and pepper to taste 🧂
🌱 Fresh parsley, chopped, for garnish 🌱
🍽️ Directions:
Cook spaghetti according to package instructions until al dente, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add shrimp to the skillet and cook until they are pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
In the same skillet, melt butter, then stir in heavy cream and Parmesan cheese. Cook over low heat until the sauce thickens, about 3-4 minutes.
Return the shrimp to the skillet and toss to coat with the sauce. Season with salt and pepper.
Add cooked spaghetti to the skillet and toss until evenly coated with the garlic butter sauce.
Serve garnished with fresh parsley.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 20 minutes
⏱ Total Time: 30 minutes

🔥 Kcal: 650 kcal
🍽 Servings: 4 servings

Baked Ham and Cheese Sliders with Honey Mustard Glaze
📝 Ingredients:
For the Sliders:

🍞 12 Hawaiian sweet rolls, halved 🍞
🍖 1/2 pound sliced ham 🍖
🧀 1/2 pound sliced Swiss cheese 🧀
🥪 1/4 cup mayonnaise 🥪
For the Honey Mustard Glaze:

🧈 1/2 cup unsalted butter, melted 🧈
🍯 1 tablespoon Dijon mustard 🍯
🍯 1 tablespoon yellow mustard 🍯
🍯 2 tablespoons honey 🍯
🌱 1 tablespoon poppy seeds 🌱
🧅 1 tablespoon dried minced onion 🧅
🍶 1/2 teaspoon Worcestershire sauce 🍶
🍽️ Directions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Spread the mayonnaise on the bottom half of each roll. Layer the ham and cheese on top of the mayonnaise, then cover with the top halves of the rolls.
Place the assembled sliders in the prepared baking dish.
In a small bowl, whisk together the melted butter, Dijon mustard, yellow mustard, honey, poppy seeds, dried minced onion, and Worcestershire sauce to make the glaze.
Pour the glaze evenly over the tops of the sliders, making sure they are all well coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the tops of the sliders are golden brown and the cheese is melted.
Serve warm and enjoy!
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 25 minutes
⏱ Total Time: 35 minutes

🔥 Kcal: 300 kcal
🍽 Servings: 12 sliders

Crispy Seoul-Style Chicken
📝 Ingredients:
🍗 2 pounds chicken wings 🍗
🌽 1/2 cup cornstarch 🌽
🍚 1/2 cup all-purpose flour 🍚
🧂 1 teaspoon salt 🧂
🌶️ 1/2 teaspoon black pepper 🌶️
🥚 2 eggs, beaten 🥚
🫒 Oil for frying 🫒
Sauce:
🍅 1/4 cup ketchup 🍅
🍯 1/4 cup honey 🍯
🥢 2 tablespoons soy sauce 🥢
🧄 2 cloves garlic, minced 🧄
🌰 1 tablespoon sesame oil 🌰
🌶️ 2 teaspoons gochujang (Korean chili paste) 🌶️
Garnish:
🌱 Sesame seeds 🌱
🧅 Sliced green onions 🧅
🍽️ Directions:
In a bowl, mix cornstarch, flour, salt, and pepper.
Dip chicken wings in beaten eggs, then coat with the flour mixture.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry chicken wings until golden and crispy, about 8-10 minutes. Remove and drain on paper towels.
For the sauce, combine ketchup, honey, soy sauce, minced garlic, sesame oil, and gochujang in a saucepan over medium heat. Stir until the mixture is smooth and heated through.
Toss the fried chicken wings in the sauce, then sprinkle with sesame seeds and green onions.
⏱ Prep Time: 15 minutes
⏱ Cooking Time: 20 minutes
⏱ Total Time: 35 minutes

🔥 Kcal: 590 kcal
🍽 Servings: 4 servings

Caribbean Flame-Kissed Jerk Salmon with a Honey Glaze
📝 Ingredients:
🐟 4 salmon fillets (6 oz each) 🐟
🌶️ 2 tablespoons jerk seasoning 🌶️
🫒 1 tablespoon olive oil 🫒
🍯 2 tablespoons honey 🍯
🍋 1 lime, juiced 🍋
🧄 2 cloves garlic, minced 🧄
🌱 1 teaspoon fresh ginger, grated 🌱
🧂 Salt and pepper to taste 🧂
🍽️ Directions:
Preheat your grill to medium-high heat.
In a small bowl, combine jerk seasoning, olive oil, honey, lime juice, minced garlic, grated ginger, salt, and pepper.
Brush the salmon fillets with the jerk mixture.
Place salmon on the grill, skin side down, and cook for about 6-8 minutes on each side, or until the salmon is fully cooked and flakes easily with a fork.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 12-16 minutes
⏱ Total Time: 22-26 minutes

🔥 Kcal: 350 kcal
🍽 Servings: 4 servings

Creamy Shrimp Fettuccine with Garlic and Parmesan
📝 Ingredients:
🍝 12 oz fettuccine pasta 🍝
🍤 1 lb large shrimp, peeled and deveined 🍤
🧂 Salt and pepper to taste 🧂
🫒 2 tablespoons olive oil 🫒
🧄 4 cloves garlic, minced 🧄
🥛 1 cup heavy cream 🥛
🍗 1/2 cup chicken broth 🍗
🧀 1 cup grated Parmesan cheese 🧀
🌿 1 teaspoon Italian seasoning 🌿
🌶️ 1/4 teaspoon red pepper flakes (optional) 🌶️
🌿 2 cups fresh spinach 🌿
🌱 Fresh parsley, chopped (for garnish) 🌱
🍽️ Directions:
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
Season the shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook until the sauce is thickened and creamy, about 3-4 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Return the cooked shrimp to the skillet and stir to combine with the sauce.
Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce.
Serve hot, garnished with fresh chopped parsley.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 20 minutes
⏱ Total Time: 30 minutes

🔥 Kcal: 550 kcal
🍽 Servings: 4 servings

Slow Cooker Roast Beef
📝 Ingredients:
🥩 3 lb beef roast (such as chuck or rump roast) 🥩
🧂 Salt and pepper to taste 🧂
🫒 2 tablespoons olive oil 🫒
🧅 1 large onion, chopped 🧅
🧄 4 cloves garlic, minced 🧄
🥕 4 carrots, peeled and cut into large chunks 🥕
🥔 4 potatoes, peeled and cut into large chunks 🥔
🍖 2 cups beef broth 🍖
🍷 1 cup red wine (optional) 🍷
🌿 2 tablespoons Worcestershire sauce 🌿
🌿 1 teaspoon dried thyme 🌿
🌿 1 teaspoon dried rosemary 🌿
🍃 2 bay leaves 🍃
🌽 2 tablespoons cornstarch 🌽
💧 2 tablespoons water 💧
🌱 Fresh parsley, chopped (for garnish) 🌱
🍽️ Directions:
Season the beef roast generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.
Transfer the seared beef to the slow cooker. Add the chopped onion, minced garlic, carrots, and potatoes around the beef.
In a bowl, mix together the beef broth, red wine (if using), Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the beef and vegetables in the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.
Remove the beef and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
To make the gravy, strain the liquid from the slow cooker into a saucepan. Bring to a simmer over medium heat. In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the simmering liquid and cook until thickened, about 3-4 minutes.
Serve the roast beef and vegetables hot, topped with the rich gravy and garnished with fresh chopped parsley.
⏱ Prep Time: 15 minutes
⏱ Cooking Time: 8-10 hours (low) or 4-6 hours (high)
⏱ Total Time: 8-10 hours 15 minutes

🔥 Kcal: 450 kcal
🍽 Servings: 6 servings

Oven-Baked Mahi Mahi with Lemon Butter
📝 Ingredients:
🐟 4 Mahi Mahi fillets (about 6 oz each) 🐟
🧂 Salt and pepper to taste 🧂
🫒 2 tablespoons olive oil 🫒
🧄 3 cloves garlic, minced 🧄
🍋 1 lemon, sliced 🍋
🧈 1/4 cup unsalted butter, melted 🧈
🌶️ 1 teaspoon paprika 🌶️
🌿 1 teaspoon dried thyme 🌿
🌱 Fresh parsley, chopped (for garnish) 🌱
🍽️ Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place the Mahi Mahi fillets on the prepared baking sheet. Season both sides with salt and pepper.
In a small bowl, mix the olive oil, minced garlic, melted butter, paprika, and dried thyme.
Brush the garlic butter mixture generously over the top of each fillet.
Arrange the lemon slices on top of and around the Mahi Mahi fillets.
Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
Garnish with fresh chopped parsley before serving.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 20 minutes
⏱ Total Time: 30 minutes

🔥 Kcal: 300 kcal
🍽 Servings: 4 servings

Mexican Chicken and Rice
📝 Ingredients:
🫒 1 tablespoon olive oil 🫒
🧅 1 onion, finely chopped 🧅
🧄 2 cloves garlic, minced 🧄
🌶️ 1 red bell pepper, diced 🌶️
🌶️ 1 green bell pepper, diced 🌶️
🍚 1 cup long-grain rice 🍚
🌿 1 teaspoon ground cumin 🌿
🌶️ 1 teaspoon paprika 🌶️
🌶️ 1/2 teaspoon chili powder 🌶️
🌿 1/2 teaspoon dried oregano 🌿
🥫 1 can (14.5 oz) diced tomatoes 🥫
🍗 1 cup chicken broth 🍗
🖤 1 cup cooked black beans, drained and rinsed 🖤
🍗 2 cups cooked chicken breast, shredded 🍗
🧂 Salt and pepper to taste 🧂
🌽 1/2 cup frozen corn 🌽
🧀 1/2 cup shredded cheddar cheese 🧀
🌿 Fresh cilantro, chopped (for garnish) 🌿
🍋 Lime wedges (for serving) 🍋
🍽️ Directions:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, red bell pepper, and green bell pepper to the skillet. Cook for another 3-4 minutes until the peppers are tender.
Stir in the long-grain rice, ground cumin, paprika, chili powder, and dried oregano. Cook for 1-2 minutes until the spices are fragrant.
Add the diced tomatoes and chicken broth to the skillet. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
Stir in the cooked black beans, shredded chicken, and frozen corn. Cook for another 5 minutes until everything is heated through. Season with salt and pepper to taste.
Sprinkle the shredded cheddar cheese over the top of the skillet. Cover and let it melt for 2-3 minutes.
Garnish with fresh chopped cilantro and serve with lime wedges.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 35 minutes
⏱ Total Time: 45 minutes

🔥 Kcal: 400 kcal
🍽 Servings: 4 servings

Elegant Cod Fillets in a Zesty White Lemon Caper Reduction
📝 Ingredients:
🐟 4 cod fillets (about 6 ounces each) 🐟
🧂 Salt and pepper to taste 🧂
🫒 2 tablespoons olive oil 🫒
🧅 1/4 cup shallots, finely chopped 🧅
🧄 2 cloves garlic, minced 🧄
🍲 1/2 cup chicken broth 🍲
🍋 Juice of 1 lemon 🍋
🌿 2 tablespoons capers, rinsed 🌿
🧈 2 tablespoons unsalted butter 🧈
🌱 Fresh parsley, chopped, for garnish 🌱
🍽️ Directions:
Season the cod fillets with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the cod and sear until golden brown, about 4 minutes on each side. Remove the cod from the skillet and set aside.
In the same skillet, add shallots and garlic, and sauté until soft and translucent, about 2 minutes.
Pour in the chicken broth and let it simmer for about 5 minutes or until it starts to thicken slightly.
Stir in the lemon juice and capers.
Return the cod to the skillet and simmer for another 2-3 minutes, or until the fish is cooked through.
Remove from heat and stir in the butter until melted and the sauce is creamy.
Serve the cod fillets garnished with fresh parsley.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 15 minutes
⏱ Total Time: 25 minutes

🔥 Kcal: 290 kcal
🍽 Servings: 4 servings

White Chocolate Raspberry Cake Recipe 🍰🍫🍇
Ingredients:
2 1/2 cups cake flour
2 2/3 cups granulated sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
18 tablespoons unsalted butter, cubed 🧈
1 1/2 cups milk, room temperature 🥛
9 large egg whites, room temperature 🥚
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
Ripe raspberries (fresh or frozen) 🍇
Granulated sugar to taste
Lemon juice for enhanced flavor 🍋
Cornstarch to thicken
12 ounces high-quality white chocolate 🍫
1 cup heavy cream
8 ounces full-fat cream cheese
Unsalted butter for creaminess 🧈
Powdered sugar for sweetness
Vanilla extract for flavor 🌟
Directions:
Cake Preparation:
Utilize the reverse creaming method for a light, fluffy texture.
Mix dry ingredients and combine with wet ingredients to form the batter.
Bake at 350°F (177°C) until golden and a toothpick comes out clean.
Raspberry Filling:
Cook raspberries with sugar, lemon juice, and cornstarch until thickened into a jam-like consistency.
Cool before using as a filling to prevent soaking into the cake layers.
White Chocolate Cream Cheese Frosting:
Melt white chocolate with heavy cream to form a smooth ganache.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Mix in cooled white chocolate ganache until spreadable.
Assembly:
Layer cakes with raspberry filling.
Cover with white chocolate frosting.
Decorate with raspberries and white chocolate shavings.
This White Chocolate Raspberry Cake offers a perfect blend of flavors and textures, making every bite a delightful experience! 🎂✨
Hashtags:

Luxurious Cream and Brandy Peppercorn Sauce
📝 Ingredients:
🫒 1 tbsp olive oil 🫒
🧅 4 shallots, finely chopped 🧅
🧄 3 cloves garlic, minced 🧄
🌿 1 tbsp green peppercorns, crushed 🌿
🍷 1 cup brandy 🍷
🥩 1 cup beef broth 🥩
🥛 1 cup heavy cream 🥛
🧂 Salt and pepper to taste 🧂
🍽️ Directions:
Heat the olive oil in a saucepan over medium heat.
Add the shallots and garlic and sauté until soft, about 2-3 minutes.
Stir in the crushed peppercorns and cook for another minute.
Carefully pour in the brandy, let it simmer for 3-4 minutes until reduced by half.
Add the beef broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Stir in the heavy cream, simmer for 5 minutes more until the sauce thickens.
Season with salt and pepper. Serve over steaks or roasted meats.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 20 minutes
⏱ Total Time: 30 minutes

🔥 Kcal: 220 kcal
🍽 Servings: 4 servings

Ravioli with Fresh Tomatoes, Asparagus, and Herb Garlic Sauce 🌟🍝
📝 Ingredients:
🫒 1 tablespoon olive oil 🫒
🌱 1 pound asparagus, ends trimmed, cut into 2-inch pieces 🌱
🍅 2 cups cherry tomatoes, halved 🍅
🧄 3 cloves garlic, minced 🧄
🧂 Salt and pepper to taste 🧂
🍲 1/4 cup chicken broth 🍲
🍋 1 tablespoon lemon juice 🍋
🌿 1/4 cup fresh basil, chopped 🌿
🌿 1/4 cup fresh parsley, chopped 🌿
🧀 1/4 cup grated Parmesan cheese, plus more for serving 🧀
🍝 1 package (20 ounces) refrigerated cheese ravioli 🍝
🍽️ Directions:
In a large skillet, heat olive oil over medium heat. Add asparagus and cook for about 3-4 minutes until tender.
Add cherry tomatoes and minced garlic to the skillet. Season with salt and pepper, then cook until tomatoes are softened.
Pour in chicken broth and lemon juice. Stir and let it simmer for a few minutes.
Add fresh basil and parsley, then stir in grated Parmesan cheese until well combined.
Meanwhile, cook the cheese ravioli according to the package instructions. Drain and add to the skillet, gently tossing to coat the ravioli in the sauce.
Serve immediately, with additional Parmesan cheese sprinkled on top.
⏱ Prep Time: 10 minutes
⏱ Cooking Time: 15 minutes
⏱ Total Time: 25 minutes

🔥 Kcal: Approx. 350 kcal per serving
🍽 Servings: 4 servings

Classic French Beef Stew and Mushrooms

Ingredients:
3 lbs beef chuck, cut into 2-inch pieces
6 slices bacon, chopped
1 large onion, finely chopped
3 carrots, sliced
2 garlic cloves, minced
2 cups beef broth
2 tablespoons tomato paste
1 lb mushrooms, quartered
1/4 cup all-purpose flour
3 tablespoons olive oil
1 bouquet garni (thyme, bay leaves, parsley)
Salt and pepper to taste

Directions:
In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crisp. Remove bacon and set aside.
Season the beef with salt and pepper, then brown in the same pot in batches. Remove and set aside with bacon.
In the same pot, add onion, carrots, and garlic. Cook until onion is translucent.
Sprinkle flour over the vegetables and stir to coat. scraping the bottom of the pot.
Return the beef and bacon to the pot. Add tomato paste and bouquet garni. Bring to a boil, then reduce to a simmer and cover. Cook for about 2 hours.
In a separate pan, sauté mushrooms in a bit of oil until golden. Add to the stew in the last 30 minutes of cooking.

Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes
Kcal: 540 kcal | Servings: 6 servings