Old Recipes With Monica

🥩🍤 Filet Mignon with Shrimp and Lobster Cream Sauce 🍤🦞
Ingredients:

4 Filet Mignon steaks
Salt and black pepper to taste
2 tbsp olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 cup shrimp, peeled and deveined
1 cup lobster meat, chopped
1 cup heavy cream
1/2 cup white wine
1 tbsp lemon juice
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:

Prep the Steaks:

Season the Filet Mignon steaks with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Cook the steaks for about 4-5 minutes per side for medium-rare, or to your desired doneness. Remove the steaks and let them rest.
Make the Sauce:

In the same skillet, add the diced onion and cook until translucent.
Add minced garlic and cook for an additional minute.
Add the shrimp and lobster meat, cooking until they turn opaque (about 2-3 minutes).
Pour in the white wine and cook for another 2 minutes, allowing the alcohol to evaporate.
Stir in the heavy cream, lemon juice, and Parmesan cheese. Simmer for about 5 minutes until the sauce thickens.
Season with salt and pepper to taste.
Serve:

Place the steaks on plates and top with the shrimp and lobster cream sauce.
Garnish with chopped parsley and serve immediately.
Enjoy your luxurious meal! 😋

🍋 Cod Piccata 🐟✨
Ingredients:

For the Cod:

4 cod fillets
Salt and pepper to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter
For the Piccata Sauce:

1/2 cup white wine
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup capers, drained
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 tablespoon butter
Salt and pepper to taste
Instructions:

Prepare the Cod: Pat the cod fillets dry with paper towels. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.

Cook the Cod: Heat olive oil and butter in a large skillet over medium-high heat. Add the cod fillets and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the cod from the skillet and set aside.

Make the Piccata Sauce: In the same skillet, add minced garlic and cook for about 1 minute, until fragrant. Pour in white wine, chicken broth, and lemon juice. Bring to a simmer and cook for about 5 minutes, or until the sauce has reduced slightly.

Add Capers and Finish Sauce: Stir in capers, fresh parsley, thyme, and butter. Season with salt and pepper to taste. Allow the sauce to cook for another 1-2 minutes until the butter is melted and the sauce is well combined.

Serve: Return the cod fillets to the skillet and spoon the piccata sauce over them. Serve immediately with your choice of sides.

Enjoy this delicious and tangy cod piccata! 😍🍽️

🐟 Pan-Seared Cod Fish with White Wine Sauce 🍷✨
Ingredients:

For the Cod Fish:

4 cod fillets
Salt and pepper to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter
For the White Wine Sauce:

1/2 cup white wine
1/2 cup chicken or vegetable broth
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 tablespoon butter
Salt and pepper to taste
Instructions:

Prepare the Cod: Pat the cod fillets dry with paper towels. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.

Cook the Cod: Heat olive oil and butter in a large skillet over medium-high heat. Add the cod fillets and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the cod from the skillet and set aside.

Make the White Wine Sauce: In the same skillet, add minced garlic and cook for about 1 minute, until fragrant. Pour in the white wine, chicken or vegetable broth, and lemon juice. Bring to a simmer and cook for about 5 minutes, or until the sauce has reduced slightly.

Finish the Sauce: Stir in fresh parsley, thyme, and butter. Season with salt and pepper to taste. Allow the sauce to cook for another 1-2 minutes until the butter is melted and the sauce is well combined.

Serve: Return the cod fillets to the skillet and spoon the white wine sauce over them. Serve immediately with your choice of sides.

Enjoy this elegant and flavorful dish! 😋🍽️

🍯 Honey Miso Ginger Glazed King Salmon with Charred Shish*to Peppers & Pearl Onions 🐟🌶️🧅
Ingredients:

For the Glazed Salmon:

4 king salmon fillets
1/4 cup honey
2 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon olive oil (for cooking)
For the Vegetables:

1 cup shish*to peppers
1 cup pearl onions, peeled
2 tablespoons olive oil
Salt and pepper to taste
For Garnish:

Sesame seeds
Chopped fresh cilantro or green onions
Instructions:

Prepare the Glaze: In a small bowl, whisk together honey, white miso paste, soy sauce, rice vinegar, grated ginger, garlic, and sesame oil until smooth.

Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the glaze over them. Let it marinate in the refrigerator for at least 30 minutes.

Cook the Vegetables: While the salmon is marinating, heat olive oil in a skillet over medium-high heat. Add shish*to peppers and pearl onions. Cook, stirring occasionally, until the peppers are charred and the onions are tender, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

Cook the Salmon: Preheat your grill or oven to medium-high heat. Remove the salmon from the marinade and cook for about 4-5 minutes per side, or until the salmon is cooked through and has a nice glaze. If using the oven, bake at 400°F (200°C) for about 10-12 minutes.

Finish and Serve: Brush the remaining glaze over the salmon during the last few minutes of cooking. Serve the glazed salmon on a platter with charred shish*to peppers and pearl onions on the side. Garnish with sesame seeds and chopped cilantro or green onions.

Enjoy this flavorful and elegant dish! 😍🍽️

*toPeppers

🍤 Shrimp and Smoked Sausage Grits 🌽🔥
Ingredients:

For the Grits:

1 cup grits (stone-ground preferred)
4 cups chicken broth
1 cup milk
1 cup shredded cheddar cheese
2 tablespoons butter
Salt and pepper to taste
For the Shrimp and Smoked Sausage:

1 pound large shrimp, peeled and deveined
1/2 pound smoked sausage, sliced
2 tablespoons olive oil
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions:

Cook the Grits: In a large saucepan, bring the chicken broth to a boil. Gradually stir in the grits, reduce the heat to low, and simmer, stirring occasionally, for about 20-25 minutes until the grits are tender. Stir in the milk, cheddar cheese, and butter. Season with salt and pepper to taste. Keep warm.

Prepare the Shrimp and Sausage: In a large skillet, heat olive oil over medium heat. Add the smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

Cook the Vegetables: In the same skillet, add bell pepper, onion, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Add the Shrimp: Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Stir in paprika, thyme, oregano, and cayenne pepper (if using). Return the sausage to the skillet and mix everything together.

Finish and Serve: Stir in the lemon juice and adjust seasoning with salt and pepper. Serve the shrimp and sausage mixture over the creamy grits. Garnish with fresh parsley.

Enjoy this comforting Southern classic! 😋🍤

🍍 Sweet Hawaiian Crock-Pot Chicken 🍗🌺
Ingredients:

4 boneless, skinless chicken breasts
1 cup pineapple chunks (canned or fresh)
1/2 cup barbecue sauce
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)
Cooked rice, for serving
Chopped green onions, for garnish
Instructions:

Prepare the Chicken: Place the chicken breasts in the bottom of the Crock-Pot.
Make the Sauce: In a medium bowl, mix together pineapple chunks, barbecue sauce, soy sauce, honey, garlic, and ginger.
Add to Crock-Pot: Pour the sauce mixture over the chicken breasts. Add the chopped red bell pepper and onion on top.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the chicken once cooked, and stir in the cornstarch mixture. Cook on high for 10-15 minutes until the sauce has thickened.
Serve: Shred the chicken using two forks and stir it back into the sauce. Serve over cooked rice and garnish with chopped green onions.
Enjoy this sweet and tangy Hawaiian-inspired dish! 😋🍍

🍽️ Pan-Seared Mediterranean Cod in Tomato Basil Sauce 🍅🌿
Ingredients:

4 cod fillets
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup all-purpose flour, for dredging
1 can (14.5 oz) diced tomatoes
1/4 cup tomato paste
1/2 cup chicken or vegetable broth
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh basil leaves, chopped
1 tablespoon capers
1 tablespoon kalamata olives, sliced
Instructions:

Prepare the Cod: Pat the cod fillets dry with paper towels. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
Sear the Cod: Heat olive oil in a large skillet over medium-high heat. Add the cod fillets and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.
Make the Sauce: In the same skillet, add garlic and cook until fragrant, about 1 minute. Stir in diced tomatoes, tomato paste, chicken or vegetable broth, oregano, basil, and red pepper flakes. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
Add Final Touches: Stir in fresh basil, capers, and olives. Return the cod fillets to the skillet and spoon the sauce over them. Simmer for an additional 2-3 minutes, allowing the flavors to meld.
Serve: Plate the cod fillets with a generous spoonful of sauce over the top. Garnish with extra basil if desired.
Enjoy this delightful Mediterranean dish! 😍

🍍 Teriyaki Pineapple Salmon 🍣
Ingredients:

4 salmon fillets
1 cup pineapple juice
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cornstarch mixed with 2 tablespoons water
Pineapple slices, for garnish
Sesame seeds and chopped green onions, for garnish
Instructions:

Prepare the Marinade: In a saucepan, combine pineapple juice, soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger. Bring to a simmer over medium heat.
Thicken the Sauce: Stir in the cornstarch mixture and cook until the sauce thickens. Remove from heat and let it cool.
Marinate the Salmon: Place the salmon fillets in a resealable bag or dish and pour half of the marinade over them. Let it marinate in the refrigerator for at least 30 minutes.
Cook the Salmon: Preheat your grill or oven to medium-high heat. Grill or bake the salmon for about 5-6 minutes per side, or until it’s cooked through and flakes easily with a fork.
Glaze the Salmon: Brush the remaining marinade over the salmon during the last few minutes of cooking.
Garnish and Serve: Top the salmon with pineapple slices, sesame seeds, and chopped green onions. Serve with the leftover sauce on the side.
Enjoy your delicious Teriyaki Pineapple Salmon! 😋

Air Fryer Crispy Salt and Pepper Chicken Wings
Ingredients:

1 kg chicken wings
2 tbsp cornflour
1 tsp baking powder
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp vegetable oil
Fresh chopped parsley (for garnish)
Instructions:

Preheat Air Fryer: Preheat to 200°C (400°F).
Prepare the Wings: Pat dry with paper towels.
Coat the Wings: Combine cornflour, baking powder, salt, pepper, garlic powder, and onion powder. Toss wings to coat, then drizzle with vegetable oil and mix.
Air Fry: Place wings in the air fryer basket in a single layer. Cook for 25-30 minutes, shaking halfway through.
Check and Serve: Ensure wings are crispy and golden brown. If needed, cook for an additional 5 minutes. Garnish with chopped parsley and serve hot.

🧄🍞 Crispy Garlic Bread Ritz Bits Delight
Ingredients:

2 cups Ritz Bits cheese crackers
1/4 cup melted butter
2 cloves garlic, minced
1 tsp dried parsley
Directions:

Preheat Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Combine Ingredients: Toss Ritz Bits with melted butter, garlic, and parsley.
Bake: Spread on baking sheet and bake for 10 minutes until crispy.

🥔 Scalloped Potatoes
Ingredients:

4 cups thinly sliced potatoes
3 tbsp butter
1 1/2 cups milk
3 tbsp all-purpose flour
1 cup grated sharp cheddar cheese
1/2 cup grated cheese (cheddar or Gruyere) for topping
Salt to taste
Optional: 1/2 cup sliced green onions, pinch of cayenne pepper
Instructions:

Preheat Oven: Preheat to 375°F (190°C) and grease a baking dish.
Make Sauce: Melt butter, whisk in flour, cook until golden. Gradually add milk and simmer until thickened. Stir in cheese, salt, and optional cayenne.
Layer Potatoes: Layer half of the potatoes in the dish, pour half of the sauce, repeat.
Bake: Top with extra cheese, cover with foil, and bake for 45 minutes. Uncover and bake an additional 15-20 minutes until golden and crispy.

🤩 Garlic Shrimp Pasta
Ingredients:

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles
6-8 garlic cloves, minced
1/4 cup butter
Olive oil (3 drizzles)
Italian seasoning
Fresh ground pepper
Red pepper flakes
Salt
Herbs (to taste)
Directions:

Boil Pasta:

Boil pasta until tender; save 1 cup pasta water.
Drain and set aside.
Cook Shrimp:

Wash shrimp. Melt butter over medium heat.
Add shrimp, cook until pink and starting to curl.
Add garlic, cook for 5-7 minutes.
Add olive oil and stir until shrimp is fully cooked.
Combine:

Add pasta to skillet.
Add seasonings and just enough pasta water to moisten.
Stir and serve.

🥰 Asparagus Stuffed Chicken Breast😍😋
Ingredients:

4 boneless, skinless chicken breasts
1 bunch asparagus, trimmed and blanched
1 cup grated mozzarella cheese
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
1 tsp dried herbs (thyme, rosemary, or Italian seasoning)
1/2 cup chicken broth (for baking)
Directions:

Prepare the Chicken:

Preheat oven to 375°F (190°C).
Slice each chicken breast horizontally to create a pocket.
Stuff the Chicken:

Mix asparagus, garlic, mozzarella, salt, and pepper in a bowl.
Stuff each chicken breast with the mixture.
Season and Cook:

Rub outside of chicken with olive oil; season with salt, pepper, and dried herbs.
Place in a baking dish; pour chicken broth around them.
Bake for 25-30 minutes, until cooked through.
Serve:

Let rest before serving.
Serve warm, optionally with sides like roasted potatoes or salad.

🧀🥔 Garlic Butter Steak Bites and Cheesy Smashed Potatoes🥩🧄
Ingredients:

For the Garlic Butter Steak Bites:

1 1/2 lbs sirloin steak, cut into bite-sized pieces
Salt and pepper to taste
2 tbsp olive oil
5 cloves garlic, minced
4 tbsp unsalted butter
Fresh parsley, chopped (for garnish)
For the Cheesy Smashed Potatoes:

1 1/2 lbs baby potatoes
1/4 cup olive oil
Salt and pepper to taste
1 cup shredded cheddar cheese
2 tbsp unsalted butter
2 cloves garlic, minced
Fresh chives, chopped (for garnish)
Directions:

Step 1: Prepare the Potatoes

Preheat oven to 425°F (220°C).
Boil potatoes until tender (15 minutes), then drain and transfer to a baking sheet.
Smash potatoes, drizzle with olive oil, season, and bake until crispy (20-25 minutes).
Step 2: Add the Cheese

Sprinkle potatoes with cheddar cheese.
Bake until cheese melts (5 minutes).
Step 3: Prepare the Garlic Butter

Melt 2 tbsp butter, add garlic, and cook until fragrant.
Drizzle over potatoes and garnish with chives.
Step 4: Cook the Steak Bites

Season steak bites.
Heat olive oil in a skillet and cook steak bites until desired doneness (2-3 minutes per side). Set aside.
In the same skillet, melt 4 tbsp butter, add garlic, cook until fragrant, and return steak bites to coat in garlic butter sauce.

🍗 Italian Succulent French Onion Chicken Thighs 🧅
Ingredients:

4 bone-in, skin-on chicken thighs
Salt and pepper to taste
2 tbsp unsalted butter
2 large yellow onions, thinly sliced
1 tsp sugar
2 cloves garlic, minced
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 tsp fresh thyme leaves
1 tsp fresh rosemary, chopped
1 cup shredded Gruyère cheese
Directions:

Preheat Oven: Preheat to 375°F (190°C). Season chicken with salt and pepper.
Caramelize Onions: In a large oven-safe skillet, melt butter over medium heat. Add onions and sugar; cook until deeply caramelized (25-30 minutes).
Add Garlic and Wine: Add garlic; cook for 1 minute. Pour in wine, scrape the skillet, and reduce by half.
Add Broth and Herbs: Stir in chicken broth, thyme, and rosemary. Nestle chicken into the mixture, skin-side up.
Bake: Transfer skillet to the oven and bake for 25-30 minutes or until chicken is cooked through (165°F/74°C).
Add Cheese and Broil: Sprinkle Gruyère over the chicken; broil for 2-3 minutes until melted and bubbly.
Serve: Serve hot, spooning caramelized onions and sauce over the chicken.

🥩 Classic Steak Diane 🍽️
Ingredients:

Four 4-oz. filet mignon steaks
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
1½ cups beef stock
2 Tbsp. unsalted butter
2 medium garlic cloves, finely chopped
1 medium shallot, finely chopped
4 oz. mushrooms, torn into pieces
¼ cup cognac
¼ cup heavy cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
¼ tsp. Tabasco sauce
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
Instructions:

Prepare the Steaks:

Season steaks with salt and pepper.
Heat oil in a skillet over medium-high heat. Cook steaks 4–5 minutes for medium rare. Transfer to a plate.
Make the Sauce:

In the same skillet, add stock and cook until reduced by two-thirds. Set aside.
Add butter, garlic, shallot, and mushrooms. Cook until browned.
Add cognac and flambé. Stir in demi-glace, cream, mustard, Worcestershire, and Tabasco.
Finish and Serve:

Return steaks to skillet. Simmer in sauce until warmed through.
Garnish with chives and parsley. Serve immediately.

🥗 Steak and Blue Cheese Salad with Walnut Pesto Dressing 🥩
Ingredients:

250g sirloin steak
2 tsp olive oil
100g cherry tomatoes, roughly chopped
50g watercress
50g blue cheese, crumbled
For the Walnut Pesto:

1 bunch basil
1 clove garlic
75g walnuts
30g parmesan
150ml olive oil
Instructions:

Prepare the Steak:

Allow the steak to reach room temperature.
Rub with olive oil and season generously.
Heat a frying pan to medium-high and cook the steak for 3-4 minutes on each side.
Remove and let it rest.
Make the Walnut Pesto:

In a food processor, blend basil, garlic, walnuts, parmesan, and olive oil until smooth.
Toss cherry tomatoes in 1 tbsp of the pesto.
Assemble the Salad:

Slice the steak and arrange on plates with tomatoes, watercress, and crumbled blue cheese.
Serve with additional pesto on the side.

🥩 Delicious Steak with Stilton, Mushroom, and Marsala Sauce 🍄
Ingredients:

2 ribeye steaks
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1 cup mushrooms, sliced
1/2 cup Marsala wine
1/2 cup heavy cream
1/2 cup Stilton cheese, crumbled
2 cloves garlic, minced
Fresh parsley, chopped (for garnish)
Instructions:

Prepare the Steak:

Season the steaks with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Cook the steaks for 3-4 minutes on each side, or until they reach your desired level of doneness. Remove from the skillet and let rest.
Make the Sauce:

In the same skillet, add the butter and let it melt.
Add the mushrooms and cook until they start to soften.
Add the garlic and cook for another minute.
Pour in the Marsala wine and let it reduce by half.
Stir in the heavy cream and Stilton cheese. Cook until the sauce thickens.
Serve:

Pour the mushroom and Stilton sauce over the steaks.
Garnish with fresh parsley.
Serve immediately and enjoy! 😋

🍄🧑‍🍳 Creamy Mushroom Sauce 😋🍽️
Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (such as cremini or button mushrooms)
1/2 cup white wine (optional)
1 cup heavy cream
1/2 cup beef or vegetable broth
1 teaspoon dried thyme
1 tablespoon soy sauce
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (for garnish)
Directions:
Sauté the Vegetables:

Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent, about 3 minutes.
Stir in minced garlic and cook for an additional 1 minute.
Cook the Mushrooms:

Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes.
Deglaze and Add Liquid:

If using, pour in white wine and cook until reduced by half, about 2-3 minutes.
Stir in heavy cream, beef or vegetable broth, dried thyme, and soy sauce. Bring to a simmer.
Thicken the Sauce:

Cook the sauce for 5-7 minutes, or until it thickens to your desired consistency. Stir occasionally.
Season with salt and black pepper to taste.
Finish and Serve:

Garnish with chopped fresh parsley.
Serve over steak, chicken, pasta, or your favorite dish!

🥩🍄 Elegant Pan-Seared Steak Diane with Rich Mushroom Sauce 😍👌
Ingredients:
2 beef tenderloin steaks, about 6 oz each
Salt and black pepper to taste
2 tbsp unsalted butter
1 shallot, minced
1 clove garlic, minced
1/2 cup sliced mushrooms
1 tsp Dijon mustard
1/4 cup brandy
1/2 cup beef broth
2 tbsp heavy cream
1 tsp Worcestershire sauce
1 tbsp chopped fresh parsley
1 tsp lemon juice
Directions:
Prepare the Steaks:

Season the steaks with salt and pepper.
In a skillet over medium-high heat, melt 1 tablespoon of butter.
Sear the steaks for about 3-4 minutes on each side for medium-rare, or until desired doneness.
Remove the steaks from the skillet and set aside.
Make the Mushroom Sauce:

In the same skillet, add the remaining tablespoon of butter.
Add minced shallot and garlic, and sauté until translucent, about 2 minutes.
Add sliced mushrooms and cook until browned, about 5 minutes.
Stir in Dijon mustard.
Carefully add brandy to deglaze the pan, allowing the alcohol to cook off, about 2 minutes.
Finish the Sauce:

Pour in beef broth, bring to a simmer, and let it reduce slightly, about 5 minutes.
Stir in heavy cream and Worcestershire sauce. Cook for an additional 2 minutes until the sauce thickens slightly.
Combine and Serve:

Return the steaks to the skillet, spooning the sauce over them.
Cook for an additional minute to reheat the steaks.
Stir in chopped parsley and lemon juice just before serving.
Enjoy:

Serve the steak with the rich mushroom sauce over your favorite side dishes.

🍁🍣 Maple Glazed Salmon with Pineapple Salsa 😋🌟
Ingredients:
For the Maple Glazed Salmon:

4 salmon fillets (6 oz each)
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
For the Pineapple Salsa:

1 cup fresh pineapple, diced
1/2 red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 jalapeño, seeded and finely chopped (optional for heat)
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Directions:
Prepare the Maple Glaze:

In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, olive oil, and minced garlic.
Season the salmon fillets with salt and pepper.
Cook the Salmon:

Preheat your oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper.
Brush the maple glaze generously over the salmon fillets.
Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
Make the Pineapple Salsa:

In a medium bowl, combine diced pineapple, red bell pepper, red onion, jalapeño (if using), cilantro, and lime juice.
Season with salt to taste and mix well.
Serve:

Spoon the pineapple salsa over the cooked salmon fillets.
Serve with your favorite sides and enjoy!

🍍🥩 Pan-Seared Sweet & Spicy Pineapple Salmon 😋🔥
Ingredients:
4 salmon fillets (6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
1 cup pineapple chunks (fresh or canned, drained)
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sriracha or chili garlic sauce (adjust to taste)
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
1 tablespoon chopped fresh cilantro (for garnish)
Lime wedges (for serving)
Directions:
Prepare the Salmon:

Season salmon fillets with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy and the salmon is cooked halfway through. Flip and cook for an additional 2-3 minutes until the salmon is cooked through. Remove from skillet and keep warm.
Make the Pineapple Sauce:

In the same skillet, add pineapple chunks, pineapple juice, soy sauce, honey, sriracha, minced garlic, and grated ginger. Cook over medium heat until the mixture starts to simmer.
Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens, about 2-3 minutes.
Combine and Serve:

Return the salmon fillets to the skillet, spooning the pineapple sauce over the top.
Cook for an additional 2 minutes until the salmon is well-coated and heated through.
Garnish with chopped cilantro and serve with lime wedges.
Enjoy:

Serve the sweet and spicy pineapple salmon with your favorite sides like rice or vegetables.

🍽️🥩 Salisbury Steak with Mushroom Gravy 😋👌
Ingredients:
For the Salisbury Steak:

1 lb ground beef
1/4 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
For the Mushroom Gravy:

2 tablespoons butter
1 small onion, finely chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Directions:
Prepare the Salisbury Steaks:

In a large bowl, combine ground beef, breadcrumbs, milk, finely chopped onion, egg, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
Shape the mixture into 4 oval patties.
Cook the Salisbury Steaks:

Heat olive oil in a large skillet over medium heat.
Add the patties and cook for 3-4 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
Make the Mushroom Gravy:

In the same skillet, melt butter over medium heat.
Add chopped onion and sliced mushrooms. Cook until the mushrooms are browned and the onion is translucent, about 5 minutes.
Stir in minced garlic and cook for another minute.
Sprinkle flour over the mushrooms and onion, stirring constantly for 1-2 minutes.
Gradually add beef broth, whisking to combine and prevent lumps.
Stir in Worcestershire sauce and cook until the gravy is thickened, about 5 minutes. Season with salt and pepper to taste.
Combine and Serve:

Return the cooked Salisbury steaks to the skillet, spooning gravy over them.
Simmer for 2-3 minutes until heated through.
Serve the Salisbury steaks with mushroom gravy over mashed potatoes or your favorite side.