Dara Recipes

Pineapple Fuzzy Navel 🍍🍑🍹

Ingredients:


• 8 ounces peach nectar or peach juice
• 8 ounces pineapple juice
• 8 ounces orange juice
• Ice
• Fresh pineapple wedges and maraschino cherries for garnish

Instructions:


• In a large pitcher, mix 8 ounces each of peach nectar (or juice), pineapple juice, and orange juice.
• Fill the pitcher with ice and stir well to blend all the flavors.
• Pour into glasses, garnish with fresh pineapple wedges and a maraschino cherry. Enjoy this tropical delight!

Prep Time: 5 mins | Total Time: 5 mins | Servings: 4 glasses

Garlic and Butter Flatbread 😋🫓

Ingredients:


• 350g flour
• 250g yogurt
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 2 cloves garlic
• 30g butter

Preparation Instructions:


• Sift flour into a large bowl and create a well in the center. Add yogurt, baking powder, sugar, and salt into the well. Mix together, gradually incorporating flour from the sides until fully combined.
• Knead mixture into a soft dough and divide it into 8 equal balls. Let them rest for 5 minutes.
• Roll each ball into a thin disk. To prevent sticking, stack the disks with a sheet of baking paper between each one.
• Heat a pan over medium-high (level 7-8 out of 9). Lightly oil the pan and cook each flatbread for about 1 minute on each side until golden.
• While still hot, generously spread each flatbread with butter and rub with a sliced garlic clove. Optionally, chop the garlic and sprinkle it over the flatbreads for extra flavor.
• Serve warm and enjoy right away, as the flatbreads are best fresh!

Prep Time: 10 mins | Rest Time: 5 mins | Cooking Time: 15 mins | Total Time: 30 mins | Servings: 8 flatbreads

Garlic Parmesan Tortellini with Chicken and Broccoli 🧄🧀🥦

Ingredients:


• 1 lb chicken breast, cubed
• Salt and pepper, to taste
• 1 tbsp olive oil
• 3 cups broccoli florets
• 1 lb cheese tortellini
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• Red pepper flakes (optional, for a kick)

Instructions:


• Season chicken with salt and pepper. In a large skillet over medium heat, heat olive oil and cook the chicken until golden and cooked through. Remove from skillet and set aside.
• In the same skillet, melt butter. Add garlic and sauté for 1 minute until fragrant.
• Add chicken broth and heavy cream, stirring to combine. Gradually add Parmesan cheese, stirring until sauce is smooth and creamy.
• Meanwhile, cook tortellini according to package instructions. In the last 2 minutes of cooking, add broccoli to the pot to blanch. Drain and set aside.
• Add chicken, tortellini, and broccoli to the skillet with sauce. Stir to combine and heat through.
• Season with red pepper flakes if desired, and serve warm.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 600 kcal | Servings: 4 servings

Cheesy Garlic Butter Mushroom Stuffed Chicken 🧄🍄🧀

Ingredients:


• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:


• Preheat oven to 400°F (200°C).
• Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through. Season inside and outside with salt and pepper.
• In a large skillet, heat olive oil over medium-high heat. Add butter and let it melt.
• Add mushrooms to the skillet and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes.
• Add garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove from heat and let cool slightly.
• In a bowl, mix shredded mozzarella and grated Parmesan cheese.
• Stuff each chicken breast with the mushroom mixture and cheese mixture.
• Place stuffed chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and cheese is melted and bubbly.
• Garnish with chopped parsley before serving.

Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Servings: Makes 4 stuffed chicken breasts

Heavenly Carrot Apple Cake 🥕🍏

Ingredients:


• 2 cups grated carrots
• 1 cup grated apples
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1/2 cup crushed walnuts (optional)
• 1/2 cup raisins (optional)

Instructions:


• Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
• In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well.
• In a separate bowl, beat eggs and sugars until well combined. Gradually add oil and vanilla, mixing continuously.
• Stir grated carrots and apples into the wet mixture.
• Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts and raisins if desired.
• Pour batter into the prepared baking pan, spreading evenly.
• Bake for 40-45 minutes, or until a toothpick comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 mins | Bake Time: 40-45 mins | Total Time: 1 hr | Servings: 12-15 slices

Raspberry Lemon Cheesecake Tart 🍋🍇

Ingredients:


• 1 sheet puff pastry, thawed but cold
• 1 egg, lightly beaten
• 1 tbsp water
• 1/3 cup + 1 tsp sugar, divided
• 4 oz cream cheese, softened
• 2 tbsp heavy cream
• 1/3 cup lemon curd
• 1 pint raspberries
• 1/4 cup seedless raspberry jam, warmed
• Powdered sugar, for sprinkling

Instructions:


• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Roll out puff pastry into a 10 x 11-inch rectangle on a lightly floured surface, then transfer to the baking sheet.
• Brush the edges of the pastry with water and fold them over to create a border.
• Whisk together the egg and water, then brush this egg wash over the pastry. Use a fork to poke holes in the center, sprinkle with 1 tsp of sugar, and bake for 15-20 minutes, until golden brown.
• Remove from oven and press down any puffed areas. Let cool on a wire rack.
• In a bowl, beat softened cream cheese and 1/3 cup sugar until smooth. Add heavy cream and mix until combined, then gently fold in lemon curd.
• Spread lemon cheesecake filling over cooled pastry crust. Arrange raspberries on top and drizzle with warmed raspberry jam.
• Lightly dust with powdered sugar, slice, and enjoy!

Prep Time: 20 mins | Bake Time: 20 mins | Total Time: 40 mins | Servings: 6-8 slices

Classic Vanilla Panna Cotta 🍮✨

Ingredients:


• 2 cups heavy cream (500 ml)
• 1/2 cup whole milk (120 ml)
• 1/3 cup granulated sugar (75 grams)
• 1 vanilla bean (or 1 tsp pure vanilla extract)
• 1.5 tsp unflavored gelatin powder (6 grams)
• 2 tbsp cold water (for blooming the gelatin)

Optional Toppings:


• Fresh or macerated berries
• Salted caramel sauce
• Fresh passion fruit pulp
• Diced mango with coconut chips
• Elderflower cordial

Instructions:


• In a small bowl, sprinkle gelatin over cold water and let bloom for 5-10 minutes.
• In a medium saucepan, combine heavy cream, milk, and sugar. Split the vanilla bean, scrape the seeds, and add both seeds and pod to the pan (or add vanilla extract).
• Heat over medium, stirring occasionally, until it just begins to steam. Do not boil.
• Remove from heat, add bloomed gelatin, and stir until fully dissolved.
• Pour the mixture through a fine-mesh strainer into a large measuring cup. Divide among 4-6 small cups or ramekins.
• Let cool for 15 minutes, then chill in the refrigerator for at least 4 hours or overnight, until set.

Notes:

Consistency Check: For a firmer panna cotta, add an extra 1/4 tsp gelatin. For a softer texture, reduce the gelatin slightly.
Make-Ahead: Prepare up to 3 days ahead. Freeze up to two months if needed, thawing in the fridge overnight or at room temperature for 2 hours.
Serving Ideas: Enjoy with macerated berries, salted caramel, or passion fruit pulp. Garnish with mint, edible flowers, or a dusting of cocoa powder for a professional look.

Prep Time: 10 mins | Cook Time: 10 mins | Chill Time: 4 hrs | Total Time: 4 hrs 20 mins | Servings: 4-6 servings

Luscious Lemon Cheesecake Cake 🍋🍰

Ingredients:
For the Lemon Cake:


• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 2 teaspoons baking powder
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

For the Cheesecake Filling:


• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract

For the Lemon Glaze (Optional):


• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1–2 tablespoons milk (as needed for consistency)

Instructions:


• Preheat oven to 350°F (180°C). Grease and flour an 8-inch round cake pan.
• In a bowl, cream together softened butter and granulated sugar until light and fluffy.
• Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
• In another bowl, whisk together flour and baking powder. Gradually add dry ingredients to wet mixture, alternating with milk, until combined.
• Pour batter into the prepared pan.
• In a separate bowl, beat cream cheese until smooth, then add sugar and mix until creamy.
• Blend in sour cream, egg, and vanilla extract. Spoon cheesecake filling over lemon cake batter, then gently swirl with a knife.
• Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely in the pan on a wire rack.
• Optional: In a small bowl, whisk powdered sugar, lemon juice, and enough milk to reach desired consistency. Drizzle over cooled cake.

Prep Time: 20 mins | Cooking Time: 50 mins | Total Time: 1 hr 10 mins | Servings: 8-10 slices | Kcal: ~400 kcal per slice

Cheddar Cauliflower and Roasted Garlic Soup 🧄🧀

Ingredients:


• 1 head of cauliflower, chopped into florets
• 1 bulb of garlic, roasted
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cups vegetable broth
• 1 cup milk or cream (for a richer soup)
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:


• Preheat oven to 400°F (200°C). Slice off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until caramelized. Let cool, then squeeze out garlic cloves.
• In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
• Add cauliflower to the pot and cook for another 5 minutes, stirring occasionally.
• Pour in vegetable broth and add roasted garlic cloves. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until cauliflower is tender.
• Use an immersion blender to purée soup until smooth. If using a countertop blender, blend in batches.
• Return puréed soup to the pot over low heat. Stir in milk (or cream) and shredded cheddar cheese until melted and creamy. Season with salt and pepper.
• Ladle the soup into bowls and garnish with fresh chives or parsley, if desired.

Prep Time: 15 mins | Cooking Time: 45 mins | Total Time: 1 hour | Kcal: 320 kcal | Servings: 6 servings

Macaroni Cheeseburger Soup 🧀🍔

Ingredients:


• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 stalk celery, diced
• 4 cups beef broth
• 2 cups elbow macaroni
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups milk
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp mustard powder
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:


• Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
• Stir in diced onion, garlic, carrot, and celery. Cook for 4-5 minutes until vegetables are softened.
• Add beef broth and bring to a boil. Add elbow macaroni and reduce heat to simmer. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
• In a small bowl, whisk together milk, heavy cream, and flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Simmer for 2-3 minutes until soup thickens slightly.
• Stir in shredded cheddar and mozzarella, smoked paprika, mustard powder, salt, and pepper. Stir until the cheese melts completely and the soup is creamy.
• Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or crackers.

Notes:

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of broth or milk to reach desired consistency.
Freezing: Freeze in individual portions for up to 3 months. Reheat on the stovetop for best results.
Variations: Substitute ground turkey for a lighter option, add bell peppers or peas for extra veggies, or use Gouda cheese for a flavor twist.

Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins | Servings: 6 | Kcal: ~450 per serving

Butter Pecan Cake 🍰🍫

Ingredients:
For the Cake:


• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 1/2 tsp vanilla extract
• 1 1/2 cups chopped pecans, toasted

For the Butter Pecan Frosting:


• 1/2 cup unsalted butter
• 1/4 cup brown sugar, packed
• 1/2 cup heavy cream
• 4 cups powdered sugar, sifted
• 1 1/2 tsp vanilla extract
• 1/2 cup chopped pecans, toasted (for garnish)

Instructions:


• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Cream softened butter and granulated sugar in a large mixing bowl until light and fluffy (about 3-4 minutes).
• Add eggs one at a time, beating well after each addition.
• In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the flour mixture. Beat until just combined.
• Stir in vanilla extract and toasted pecans.
• Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
• In a saucepan over medium heat, melt butter and brown sugar, stirring until sugar dissolves. Add heavy cream and bring to a gentle boil. Remove from heat and let cool to room temperature.
• In a large mixing bowl, beat the cooled brown sugar mixture with powdered sugar until smooth and creamy. Add vanilla extract and mix well.
• Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Add the second cake layer and frost the top and sides of the cake. Sprinkle toasted pecans over the top as a garnish.

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 10-12 slices

Bruschetta Chicken Pasta 🍅🍝

This flavorful pasta dish combines classic Italian bruschetta ingredients with tender chicken and pasta for a cozy yet vibrant meal.

Ingredients:

8 oz pasta (penne or spaghetti works well)
2 boneless, skinless chicken breasts, cubed
2 tbsp olive oil, divided
1 tsp Italian seasoning
Salt and pepper, to taste
1 cup cherry tomatoes, diced
1/4 cup fresh basil, chopped (plus more for garnish)
2 cloves garlic, minced
1 tbsp balsamic vinegar
1/4 cup grated Parmesan cheese
Instructions:

Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside. (Tip: Reserve a small cup of pasta water for adjusting sauce consistency later if needed.)

Season and Cook the Chicken:
In a large skillet, heat 1 tbsp of olive oil over medium heat. Season cubed chicken with Italian seasoning, salt, and pepper. Sauté for about 7-8 minutes, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Prepare the Bruschetta Mixture:
In a medium bowl, mix diced cherry tomatoes, fresh basil, minced garlic, balsamic vinegar, and the remaining 1 tbsp of olive oil. Gently stir to combine, allowing the flavors to meld together.

Combine All Ingredients:
In the same skillet used for the chicken, add the cooked pasta, chicken, bruschetta mixture, and Parmesan cheese. Toss until evenly combined and warmed through. If the mixture seems dry, add a splash of the reserved pasta water to achieve your desired consistency.

Serve:
Garnish with fresh basil leaves for extra color and flavor, and serve warm. Enjoy!
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4

Chicken Noodle Casserole 🍲🧀

Ingredients:


• 2 cups cooked chicken, shredded or diced
• 8 oz egg noodles, cooked according to package instructions
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup peas and carrots (frozen or fresh)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1/2 cup sour cream
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/2 tsp paprika (optional)
• 2 tbsp unsalted butter

Instructions:


• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
• Mix Casserole Ingredients: In a large mixing bowl, combine the cooked chicken, cooked egg noodles, peas and carrots, and half of the shredded cheddar and mozzarella cheese.
• Prepare the Sauce: In a separate bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth. Stir in the minced garlic, diced onion, and paprika. Season with salt and pepper to taste.
• Combine and Transfer: Pour the soup mixture over the chicken and noodle mixture and stir until everything is well combined. Transfer the mixture to the prepared baking dish, spreading it out evenly.
• Top with Cheese and Butter: Sprinkle the remaining cheddar and mozzarella cheese over the top. Dot with small pieces of butter for browning and flavor.
• Bake: Bake for 25-30 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
• Cool and Serve: Allow the casserole to cool for 5 minutes before serving.

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes | Servings: 6

Cheesy Mac ‘n’ Cheese Taquitos 🌯🧀

Ingredients:


• 1 ½ cups cooked macaroni
• 1 ½ cups shredded cheddar cheese 🧀
• 1 cup cooked and crumbled beef bacon or turkey bacon 🥓
• 8 large flour tortillas 🌯
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese 🧀
• 2 tbsp unsalted butter 🧈
• Salt and black pepper, to taste 🧂
• Cooking oil for frying 🌻

Instructions:


• Prepare Mac ‘n’ Cheese Filling: In a saucepan over medium heat, melt the butter, then add the cream. Gradually whisk in the shredded cheddar until melted and creamy. Add the cooked macaroni and beef or turkey bacon, stirring until evenly coated. Season with salt and pepper to taste. Let cool slightly.
• Assemble Taquitos: Lay out each tortilla and spoon a generous amount of mac ‘n’ cheese filling in the center. Sprinkle with Parmesan, then roll the tortilla tightly to secure the filling.
• Cook the Taquitos: In a skillet, heat oil over medium-high heat. Place taquitos seam-side down in the skillet and fry until golden brown on all sides, about 2-3 minutes per side.
• Drain and Serve: Remove taquitos from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Lobster Bites with Garlic Butter Sauce 🦞🧄🧈✨

Ingredients:
For the Lobster Bites:


• 1 lb lobster tails (or lobster meat), cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Vegetable oil (for frying)
• Lemon wedges (for serving)

For the Garlic Butter Sauce:


• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• Pinch of red pepper flakes (optional for heat)

Instructions:


• Prepare the Lobster Bites:


• Dry the Lobster: Pat lobster pieces dry with paper towels.
• Season the Coating: In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
• Coat the Lobster: Dredge each piece in the flour mixture, shaking off excess.

• Fry the Lobster Bites: Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Fry the lobster bites in batches for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
• Make the Garlic Butter Sauce: In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in lemon juice, chopped parsley, and red pepper flakes, if desired. Remove from heat.
• Serve: Serve the crispy lobster bites hot, with garlic butter sauce drizzled on top or on the side for dipping. Garnish with lemon wedges.

Helpful Tips:


• Extra Crunch: For added crispiness, dip lobster bites in an egg wash before dredging in the flour mixture.
• Serving Suggestions: Pair with a fresh salad, fries, or garlic bread for a complete meal.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Cajun Lobster, Crab, and Salmon Alfredo 🍝🦀🦞

Perfect for seafood lovers, this creamy Alfredo is loaded with lobster, crab, and Cajun-seasoned salmon!

Ingredients:


• 1 lobster tail, cooked and chopped
• 1/2 lb crab meat, picked over for shells
• 2 salmon fillets, skin removed and cut into chunks
• 12 oz fettuccine or penne pasta
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tbsp Cajun seasoning
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:


• Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
• Sauté the Salmon: In a skillet, heat olive oil over medium heat. Season the salmon chunks with Cajun seasoning. Sauté for 3-4 minutes per side until golden and fully cooked. Set aside.
• Prepare the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Gradually stir in Parmesan cheese until melted and the sauce is creamy and slightly thickened.
• Add Seafood and Pasta: Stir in the chopped lobster, crab meat, and cooked salmon into the Alfredo sauce. Toss the pasta with the sauce until fully coated and heated through.
• Serve: Garnish with freshly chopped parsley and serve hot with extra Parmesan cheese if desired.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4

Garlic Parmesan Chicken Meatloaf 🧄🧀🍗

Ingredients:


• 1.5 lbs ground chicken
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (plus extra for topping)
• 3 cloves garlic, minced
• 1 egg
• 1/4 cup milk
• 1 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:


• Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
• Mix the Meatloaf: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, mozzarella, garlic, egg, milk, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
• Shape and Bake: Shape the mixture into a loaf on the prepared baking sheet (or press into the loaf pan). Bake for 35-40 minutes, until cooked through and firm.
• Add the Cheese: Remove from the oven and sprinkle extra mozzarella over the top. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
• Serve: Let the meatloaf rest for 5 minutes before slicing. Garnish with fresh parsley and serve with your favorite sides.

Prep Time: 10 mins ⏱️ | Cook Time: 40 mins 🍳 | Total Time: 50 mins 🕰️ | Servings: 4-6 🍽️ | Calories: Approx. 380 kcal per serving

Chicken with Buttered Noodles 🍗🍜

Enjoy tender chicken medallions in a creamy mushroom sauce, served over buttery noodles for the ultimate comfort meal!

Ingredients:
For the Chicken and Sauce:


• 1 lb chicken breasts, sliced into medallions
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme or rosemary (optional)
• Fresh parsley, chopped (for garnish)

For the Buttered Noodles:


• 8 oz egg noodles
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:


• Cook the Noodles: Bring a pot of salted water to a boil. Add egg noodles and cook until tender. Drain, then toss with butter, salt, and pepper. Set aside and keep warm.
• Prepare the Chicken: Season chicken medallions with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
• Make the Mushroom Sauce: In the same skillet, melt butter. Add mushrooms and onions, cooking until softened (about 5 minutes). Add garlic and cook for 1 minute, until fragrant.
• Add Broth and Cream: Pour in chicken broth, scraping up any browned bits. Simmer for 2-3 minutes, then stir in heavy cream and thyme or rosemary, if using. Let the sauce simmer until slightly thickened.
• Finish the Chicken: Return chicken to the skillet and simmer in the sauce for 5 minutes, or until cooked through.
• Serve: Spoon buttered noodles onto plates, top with chicken medallions and mushroom sauce. Garnish with fresh parsley and enjoy!

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4