The Food Spot US

  Smoky Roasted Red Pepper and Almond Dip (Romesco-Inspired) Ingredients: 2 large red bell peppers 1/2 cup raw almonds 2 cloves garlic, peeled 1 slice crusty bread (or 1/4 cup breadcrumbs) 1 tablespoon red wine vinegar 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional, for heat) 1/3 cup olive oil Salt and black pepper, to taste Optional: 1 small tomato, chopped (for more traditional Romesco flavor) Directions: Preheat oven to 400°F (200°C). Place whole red peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until skins are blistered and charred. Remove from oven, place peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel and discard skins, stems, and seeds. While peppers are roasting, toast almonds in a dry skillet over medium heat for 5–6 minutes, until fragrant and golden. In a food processor, combine roasted peppers, almonds, garlic, bread, vinegar, smoked paprika, and cayenne (if using). Pulse until combine...

Seared Chicken Breasts with Earthy Mushrooms and Crispy Black Pudding Crumble Ingredients: 4 boneless, skin-on chicken breasts Salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 150g black pudding, diced 200g mushrooms (e.g., chestnut or button), sliced 2 cloves garlic, minced 1 tablespoon fresh thyme leaves (or 1 tsp dried) 100ml chicken stock 50ml double cream Fresh parsley, chopped (for garnish) Directions: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts skin-side down for 4–5 minutes, then flip and cook for another 4–5 minutes or until fully cooked. Remove and rest. In the same pan, add butter and diced black pudding. Fry until crispy and remove with a slotted spoon. Add mushrooms to the pan and cook for 5 minutes until browned. Stir in garlic and thyme, and sauté for another minute. Pour in chicken stock and simmer until reduced by half, about 3–4 minutes. Stir in cream and return...

  Sizzling Teriyaki Glazed Beef with Sweet-Savory Umami Sauce Ingredients: 1 lb (450g) flank steak or sirloin, thinly sliced 1 tablespoon vegetable oil Salt and pepper to taste 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/4 cup low-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons mirin (or rice vinegar + 1/2 tsp sugar) 1 tablespoon honey 1 tablespoon cornstarch mixed with 2 tablespoons cold water 1 teaspoon sesame oil Optional: sesame seeds, chopped green onions, steamed rice for serving Directions: Season the sliced beef lightly with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Add beef in a single layer and sear quickly for 1–2 minutes per side. Remove and set aside. In the same pan, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds. Stir in soy sauce, brown sugar, mirin, and honey. Bring to a gentle simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 1–2 minutes. Return beef t...

  A classic Moroccan dish bursting with flavor – tender chicken slow-cooked with spices, olives, and preserved lemons. Perfect with warm bread or fluffy couscous. --- 🕒 Prep Time: 15 minutes 🔥 Cook Time: 1 hour 🍽️ Servings: 4–6 --- 🧄 Ingredients: 1 whole chicken (cut into pieces) or 4–6 chicken thighs 2 medium onions, finely chopped 2–3 cloves garlic, minced 2 tbsp olive oil 1 tsp ground ginger 1 tsp turmeric 1 tsp sweet paprika ½ tsp black pepper Salt to taste 1 preserved lemon (cut into quarters, seeds removed) A handful of green or purple olives 1 small bunch fresh parsley and cilantro, chopped ½ cup water --- 👨‍🍳 Instructions: 1. Marinate the Chicken: In a large bowl, mix chicken with garlic, ginger, turmeric, paprika, black pepper, salt, and half of the chopped herbs. Let it marinate for at least 30 minutes (or overnight for deeper flavor). 2. Cook the Base: In a tagine (or heavy-bottomed pot), heat olive oil. Add chopped onions and cook until softened. 3. Add Chicken an...

  Healthy Homemade Chicken Nuggets (Baked, Kid-Friendly!) Enjoy crispy, golden chicken nuggets made from scratch using simple ingredients – no frying needed! These baked nuggets are perfect for lunchboxes, snacks, or even dinner time. --- 🕒 Prep Time: 15 minutes 🔥 Cook Time: 15–18 minutes 🍽️ Servings: 4 --- 🧄 Ingredients For the Nuggets: 1 lb ground chicken ½ cup breadcrumbs (whole wheat or panko) ¼ cup grated Parmesan cheese 1 egg 1 tsp garlic powder 1 tsp onion powder ½ tsp paprika ½ tsp salt ¼ tsp black pepper 1 tbsp milk (or water) For the Coating: 1 cup panko breadcrumbs ¼ cup grated Parmesan cheese 1 tbsp olive oil (for brushing) --- 🥣 Optional Dipping Sauces: Honey Mustard: 2 tbsp honey + 1 tbsp mustard Ketchup BBQ Sauce Ranch Dressing --- 👨‍🍳 Step-by-Step Instructions Step 1: Prepare the Chicken Mixture In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic powder, onion powder, paprika, salt, pepper, and milk. Combine well until the mixture holds to...

 Easy Air Fried Pinwheels with Pastrami and Cheese Quick and savory puff pastry snacks made in the air fryer! Prep Time: 10 minutes Cook Time: 6-8 minutes Total Time: 20 minutes Servings: 12 pinwheels (approx.) --- 🧄 Ingredients: 1 sheet store-bought puff pastry (thawed) 2–3 tablespoons samoosa dip or sweet chili sauce 3 slices of chopped chicken, pastrami, or spiced beef ¼ cup grated cheddar cheese 2 sprigs chopped spring onion --- 🔪 Instructions: 1. Roll out the puff pastry on the plastic wrap it comes with. 2. Spread the sauce evenly over the pastry. 3. Top with chopped meat, cheese, and spring onions. 4. Roll the pastry tightly from the bottom up to form a log. 5. Gently press to seal the edges. 6. Freeze the roll for 10 minutes to firm it up for easier slicing. 7. Slice into 3–4 cm thick pinwheels. 8. Place them in the air fryer basket. 9. Air fry at 175°C (350°F) for 6–8 minutes, or until golden brown. 10. Serve hot and enjoy! --- 💡 Tips: You can use any deli meat or make ...

  Looking for a healthy and crispy snack? These garlic chili roasted okra fries are the perfect gluten-free, low-carb treat! Ingredients: 1 pound fresh okra, washed and dried 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Trim the ends off the okra and cut them in half lengthwise. In a bowl, toss the okra with olive oil, minced garlic, chili powder, salt, and black pepper until evenly coated. Spread the okra in a single layer on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, or until the okra is crispy and slightly browned. Serve hot and enjoy! Prep Time: 10 minutes | Cooking Time: 15-20 minutes | Total Time: 25-30 minutes Servings: 4 Tips: For extra crispiness, you can sprinkle some cornmeal or breadcrumbs over the okra before roasting. Adjust the amount of chili powder to suit your spice prefe...

Creamy Smoked Paprika Yogurt Dip with Garlic and Lemon Ingredients: 1 cup plain Greek yogurt (full-fat or low-fat) 1 tablespoon olive oil 1 1/2 teaspoons smoked paprika 1 garlic clove, finely grated or minced 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper Optional: pinch of cayenne for a spicy kick Optional: chopped parsley for garnish Directions: In a medium bowl, combine the Greek yogurt, olive oil, smoked paprika, garlic, lemon juice, salt, and black pepper. Whisk until smooth and well blended. Taste and adjust seasoning as needed—add cayenne for heat or more lemon juice for tang. Refrigerate for at least 15 minutes to let flavors meld. Garnish with chopped parsley before serving, if desired. Serve as a dip, sandwich spread, or sauce for grilled meats, roasted vegetables, or grain bowls. Prep Time: 5 minutes | Chill Time: 15 minutes | Total Time: 20 minutes Kcal: 90 kcal per 2 tbsp | Servings: Makes about 1 cup Smoky, creamy, and tangy in one spoonful 🔥🥄 This...

  Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette Ingredients: 1 cup wild rice 3 cups water or vegetable broth 1/2 cup dried cranberries 1/2 cup chopped celery 1/4 cup chopped red onion 1/4 cup chopped parsley 1/4 cup chopped pecans or walnuts (optional) 1/4 cup crumbled feta cheese (optional) For the Dressing: 3 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon apple cider vinegar 1 teaspoon honey or maple syrup 1/2 teaspoon Dijon mustard Salt and pepper, to taste Directions: Rinse wild rice under cold water. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and some grains have split. Drain any excess liquid and let cool. In a large bowl, combine the cooled rice with cranberries, celery, red onion, parsley, and nuts if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour the dressing over the rice mixture and toss to coat even...

   Korean Braised Chicken in Sweet Soy-Garlic Sauce Ingredients: 1 kg (2.2 lbs) bone-in chicken pieces (legs, thighs, or whole chicken cut) 3 medium potatoes, peeled and cut into chunks 2 carrots, peeled and sliced 1 onion, cut into wedges 4 cloves garlic, minced 1-inch piece of ginger, sliced 3 tablespoons soy sauce 1 tablespoon dark soy sauce (optional, for color) 1 tablespoon oyster sauce 1 tablespoon brown sugar 1 tablespoon mirin or rice wine 1 teaspoon sesame oil 1/2 teaspoon black pepper 2 cups water or chicken broth 2 green onions, chopped (for garnish) Optional: 1 chili pepper (sliced) for heat, toasted sesame seeds Directions: In a large pot, add chicken, water or broth, soy sauce, dark soy sauce, oyster sauce, mirin, sugar, garlic, ginger, and black pepper. Bring to a boil. Skim off any foam, reduce heat to medium, and simmer uncovered for 15 minutes. Add potatoes, carrots, and onion. Stir gently, cover, and continue simmering for 25–30 minutes until the chicken is ...

  Fluffy Japanese Matcha Banana Bread with a Touch of Green Tea Elegance Ingredients: 2 ripe bananas, mashed 1 ½ cups all-purpose flour 1 tablespoon Japanese matcha powder (culinary grade) 1 teaspoon baking soda ½ teaspoon salt ½ cup granulated sugar ¼ cup brown sugar ½ cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract ¼ cup plain yogurt or sour cream Optional: ½ cup white chocolate chips or chopped walnuts Directions: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. In a large mixing bowl, whisk together flour, matcha powder, baking soda, and salt. Set aside. In another bowl, mash the bananas thoroughly. Add the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and yogurt. Mix until well combined. Gradually fold the dry ingredients into the wet ingredients. Stir gently until the batter is just combined—do not overmix. Fold in white chocolate chips or chopped walnuts if using. Pour the batter into the prepared...

Creamy Taro Coconut Salad with Lime and Fresh Herbs Ingredients: 1 lb taro root, peeled and cubed 1/2 cup unsweetened coconut milk 1/4 cup shredded fresh coconut (or unsweetened dried coconut) 1 tablespoon lime juice 1 teaspoon lime zest 2 tablespoons finely chopped red onion 2 tablespoons chopped cilantro or mint 1 tablespoon olive oil Salt and black pepper, to taste Optional: chili flakes or chopped chili for heat Optional: toasted sesame seeds for garnish Directions: Bring a pot of salted water to a boil. Add cubed taro and cook for 12–15 minutes or until fork-tender. Drain and let cool. In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, salt, and pepper. Add the cooked taro, shredded coconut, red onion, and chopped herbs to the bowl. Toss gently to coat. Adjust seasoning with more salt, pepper, or lime juice if needed. Garnish with chili flakes and toasted sesame seeds if desired. Serve chilled or at room temperature. Prep Time: 10 minutes | Cooking Tim...

  Peanut Butter and Banana Smoothie Creamy Peanut Banana Protein Shake Ingredients: 1 large ripe banana (frozen for extra creaminess) 2 tablespoons natural peanut butter 3/4 cup unsweetened almond milk (or milk of choice) 1/2 cup Greek yogurt (plain or vanilla) 1 tablespoon honey or maple syrup (optional) 1/4 teaspoon cinnamon 1/2 teaspoon vanilla extract 4–5 ice cubes Directions: Add the banana, peanut butter, almond milk, Greek yogurt, sweetener (if using), cinnamon, vanilla, and ice to a blender. Blend until smooth and creamy, about 30–45 seconds. Pour into a tall glass and serve immediately. Optional: Top with banana slices, a drizzle of peanut butter, or crushed peanuts. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 320 kcal | Servings: 1 serving 🥜🍌 Power up with this Peanut Butter and Banana Smoothie – creamy, satisfying, and packed with protein! Perfect for breakfast or a post-workout boost 💪

  Ingredients: 4 cups shredded cabbage or coleslaw mix 1 cup corn kernels (fresh, canned, or frozen) 1/4 cup mayonnaise 1/4 cup sour cream 1/2 cup crumbled cotija cheese (or feta cheese) 1/4 cup chopped fresh cilantro 1 jalapeño, seeded and finely chopped (optional) 1 clove garlic, minced 1 tablespoon lime juice 1/2 teaspoon chili powder Salt and pepper to taste Lime wedges, for serving Instructions: Prepare the corn: If using fresh corn, grill or boil it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw it; if using canned corn, drain and rinse it. Make the dressing: In a small bowl, mix together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, salt, and pepper. Assemble the slaw: In a large bowl, combine the shredded cabbage or coleslaw mix, corn kernels, chopped cilantro, chopped jalapeño (if using), and crumbled cotija cheese. Mix in the dressing: Pour the dressing over the cabbage mixture and toss until everything is well ...

  Bright and Zesty Orange-Ginger Dressing with Honey and Sesame Ingredients: 1/4 cup fresh orange juice 1 tablespoon orange zest 2 tablespoons rice vinegar 1 tablespoon soy sauce (or tamari for gluten-free) 1 tablespoon honey (or maple syrup for vegan) 1 teaspoon sesame oil 1/2 teaspoon grated fresh ginger 1 small garlic clove, minced 1/4 cup olive oil Salt and pepper, to taste Optional: 1 teaspoon Dijon mustard (for a creamier texture) 1 teaspoon toasted sesame seeds (for garnish) Directions: In a bowl or jar, whisk together the orange juice, orange zest, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper to taste. Add mustard if a creamier texture is desired. Refrigerate for 15–20 minutes before serving for best flavor. Shake well before use. Drizzle over green salads, grilled vegetables, or grain bowls. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Tim...

Crispy General Tso's Chicken Stir-Fry with Mixed Vegetables in a Sweet-Spicy Sauce Ingredients: For the Chicken: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 1/2 cup cornstarch 1/2 cup all-purpose flour 1/2 teaspoon salt Vegetable oil, for frying For the Sauce: 1/4 cup soy sauce 3 tablespoons rice vinegar 3 tablespoons hoisin sauce 2 tablespoons sugar 1 tablespoon sesame oil 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) 1/2 cup chicken broth 1 tablespoon minced fresh ginger 2 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes (adjust to taste) For the Vegetables: 1 red bell pepper, chopped 1 cup broccoli florets 1 carrot, thinly sliced 2 scallions, chopped (for garnish) Sesame seeds, for garnish Directions: In a mixing bowl, combine cornstarch, flour, and salt. Dredge chicken pieces in the mixture until well coated. Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden and crispy ...

Hearty Moussaka-Inspired Soup with Eggplant, Ground Beef, and Creamy Herbs Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 lb ground beef or lamb 1 medium eggplant, peeled and diced 1 medium zucchini, diced 1 (14 oz) can crushed tomatoes 4 cups beef or vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon dried oregano Salt and black pepper, to taste 1/4 cup uncooked orzo or small pasta (optional) 1/2 cup plain Greek yogurt 2 tablespoons fresh parsley, chopped (for garnish) Grated Parmesan or kefalotyri cheese (optional topping) Directions: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds. Add ground beef or lamb and cook until browned, breaking up with a spoon. Drain excess fat if needed. Stir in eggplant and zucchini and cook for 5 minutes, stirring occasionally. Add crushed tomatoes, broth, cinnamon, allspice...

  Creamy Sage & Brown Butter Ice Cream with Caramelized Notes Ingredients: 1/2 cup unsalted butter 6–8 fresh sage leaves 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of sea salt Optional: Crushed candied pecans or a drizzle of brown butter for serving Directions: In a small saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty, about 4–5 minutes. Remove from heat. Discard sage leaves and strain the brown butter into a bowl. Set aside to cool slightly. In another saucepan, combine cream, milk, and half the sugar. Heat over medium until steaming (do not boil). In a bowl, whisk egg yolks with remaining sugar until pale and thick. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon ...

  Creamy Peanut-Coconut Yogurt Dip with Lime and Chili Ingredients: 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free) 3 tablespoons creamy peanut butter 2 tablespoons coconut milk 1 tablespoon lime juice 1 teaspoon soy sauce or tamari (for gluten-free) 1 teaspoon honey or maple syrup 1/2 teaspoon grated fresh ginger 1/4 teaspoon chili flakes or Sriracha (optional) Salt to taste Chopped peanuts and cilantro (for garnish, optional) Directions: In a mixing bowl, combine the yogurt, peanut butter, and coconut milk. Whisk until smooth. Add lime juice, soy sauce, honey, ginger, and chili flakes. Stir to combine. Taste and adjust seasoning with a pinch of salt if needed. Garnish with chopped peanuts and fresh cilantro if desired. Chill for 15–20 minutes before serving. Serve as a dip for veggies, spring rolls, grilled meats, or as a spread in wraps. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 140 kcal (per 2 tbsp) | Servings: 6 servings ...

 Lemon and Garlic Shrimp Pasta Zesty Lemon-Garlic Shrimp Pasta with Fresh Parsley and Olive Oil Ingredients: 300g (10 oz) spaghetti or linguine 400g (14 oz) raw shrimp, peeled and deveined 3 tbsp olive oil 4 garlic cloves, thinly sliced Zest and juice of 1 large lemon 1/4 tsp red chili flakes (optional) Salt and freshly ground black pepper, to taste 1/4 cup fresh parsley, chopped 1/4 cup grated Parmesan (optional) Extra lemon wedges, for serving Directions: Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and chili flakes and sauté for 1–2 minutes until fragrant (do not brown). Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side or until pink and cooked through. Stir in lemon zest and juice, and toss to coat shrimp. Add cooked pasta to the skillet and gently toss everything together, adding a bit of reserved pasta wate...

 Fresh Papaya Jam Tropical Fresh Papaya Jam with Lime and Vanilla Ingredients: 4 cups ripe papaya, peeled, deseeded, and diced 2 cups granulated sugar 2 tablespoons lime juice 1 teaspoon lime zest 1/2 teaspoon vanilla extract 1/4 cup water Directions: In a heavy-bottomed saucepan, combine diced papaya, sugar, water, lime juice, and lime zest. Stir over medium heat until the sugar has dissolved completely. Bring to a gentle boil, then lower heat and simmer uncovered for 30–40 minutes, stirring often. Use a potato masher or hand blender to achieve your desired texture—chunky or smooth. Stir in vanilla extract during the last 5 minutes of cooking. Once the jam thickens to your liking, remove from heat and let cool slightly. Spoon into sterilized jars and seal. Let cool before refrigerating. Store in the fridge for up to 3 weeks or process in a hot water bath for longer shelf life. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 48 kcal (per tablespoon) ...

 Spicy Squash Soup Fiery Roasted Butternut Squash Soup with Chili and Coconut Ingredients: 1 tbsp coconut oil or olive oil 1 onion, chopped 2 garlic cloves, minced 1 tbsp fresh ginger, grated 1 red chili (deseeded if preferred), finely chopped 1 tsp ground cumin 1/2 tsp ground cinnamon 1 medium butternut squash (about 900g), peeled and diced 400ml can coconut milk 500ml vegetable stock Juice of 1 lime Salt and black pepper, to taste Fresh coriander and chili flakes, for garnish Directions: Heat the oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic, ginger, and red chili. Cook for 1–2 minutes until fragrant. Add the cumin and cinnamon, then stir in the diced squash. Cook for another 3–4 minutes to lightly brown the squash. Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender. Remove from heat and blend until smooth using an immersion blend...

 Wasakaka Sauce Zesty Dominican Wasakaka Sauce with Garlic and Citrus Ingredients: 1/4 cup fresh lime juice 1/4 cup water 1/4 cup olive oil 6 cloves garlic, minced or mashed 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/4 cup chopped fresh parsley (or cilantro) Optional: 1/2 teaspoon dried oregano Directions: In a small saucepan, combine water, lime juice, garlic, salt, pepper, and oregano (if using). Simmer over low heat for 5–7 minutes to soften the garlic and meld the flavors. Remove from heat and let it cool slightly. Whisk in olive oil until emulsified and smooth. Stir in chopped parsley or cilantro and adjust seasoning if needed. Serve warm or at room temperature as a sauce for grilled meats, fried plantains, or roasted vegetables. Prep Time: 5 minutes | Cooking Time: 7 minutes | Total Time: 12 minutes Kcal: 120 kcal | Servings: 6 servings Add bold, tropical flavor to your table with this Wasakaka Sauce! 🌿🧄🍋 Perfect for grilled chicken, tostones, and even r...

 Chilled Grape Mustard Sauce Tangy Chilled Grape Mustard Sauce with a Sweet and Sharp Finish Ingredients: 1 cup red or black seedless grapes 2 tablespoons Dijon mustard 1 tablespoon whole grain mustard 1 teaspoon white wine vinegar 1 teaspoon honey (optional, for added sweetness) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 teaspoon fresh thyme leaves (optional) Directions: In a blender or food processor, purée grapes until smooth. Strain through a fine mesh sieve to remove skins, if a smoother texture is desired. In a bowl, whisk together the grape purée, Dijon mustard, whole grain mustard, white wine vinegar, honey (if using), salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify the sauce. Stir in fresh thyme if desired. Chill in the refrigerator for at least 1 hour before serving. Serve cold as a sauce for roasted meats, grilled vegetables, or as a unique dip for cheese platters. Prep Time: 10 minutes | Chill Time: 1 hou...

 Chicken and Spinach Ricotta Pasta Creamy Chicken & Ricotta Pasta with Wilted Spinach and Parmesan Ingredients: 12 oz (340g) pasta (penne, rigatoni, or shells) 2 tablespoons olive oil 1 lb (450g) cooked chicken breast, shredded or cubed 3 cloves garlic, minced 4 cups fresh spinach, roughly chopped 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon dried oregano Salt and black pepper to taste 1/4 cup reserved pasta water (as needed) Optional: crushed red pepper flakes, lemon zest, fresh parsley for garnish Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add spinach and cook for 2–3 minutes until wilted. Stir in the shredded chicken and cook until heated through. Reduce heat to low, add ricotta, Parmesan, basil, orega...

 Burrata and Tomato Salad Heirloom Tomato & Creamy Burrata Salad with Basil Oil Ingredients: 2 large heirloom tomatoes, sliced 1 cup cherry tomatoes, halved 1 ball fresh burrata cheese (about 4 oz) 2 tablespoons extra virgin olive oil 1 tablespoon balsamic glaze or reduction Flaky sea salt to taste Freshly ground black pepper 1/4 cup fresh basil leaves Optional: crusty bread or crostini for serving Directions: Arrange the sliced heirloom tomatoes and cherry tomatoes on a serving platter or shallow bowl. Tear the burrata gently and place it in the center of the tomatoes. Drizzle with olive oil and balsamic glaze. Sprinkle with flaky sea salt and black pepper. Garnish with fresh basil leaves. Serve immediately, ideally with toasted bread or crostini. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 310 kcal | Servings: 2 servings 🍅🧀 Creamy burrata meets juicy heirloom tomatoes in this light, elegant salad perfect for summer! Fresh, flavorful, and f...

 Korean BBQ Chicken with Gochujang and Garlic Smoky Korean BBQ Chicken Glazed with Gochujang and Garlic Heat Ingredients: 1 ½ lbs (680g) boneless, skinless chicken thighs 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 / tablespoon sesame oil 1 / tablespoon rice vinegar 1 tablespoon brown sugar 4/ garlic cloves, minced 1 teaspoon grated fresh ginger 1 tablespoon honey 1 teaspoon toasted sesame seeds (for garnish) 2 green onions, sliced (for garnish) Steamed white rice, for serving Vegetable oil, for grilling or pan-searing Directions: In a bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and honey to create the marinade. Add chicken thighs to the bowl and mix until well coated. Cover and marinate in the fridge for at least 1 hour, or overnight for best flavor. Preheat a grill or grill pan over medium-high heat and lightly oil the surface. Grill chicken thighs for 5–6 minutes per side or until fully cooked a...

 Turkey and Cranberry Salad Roasted Turkey Salad with Cranberries and Maple-Dijon Dressing Ingredients: 2 cups cooked turkey breast, shredded or chopped 1/2 cup dried cranberries 4 cups mixed salad greens (arugula, spinach, romaine, etc.) 1/4 cup red onion, thinly sliced 1/3 cup chopped pecans or walnuts, toasted 1/2 cup crumbled goat cheese or feta 1 apple, thinly sliced Salt and pepper, to taste For the Maple-Dijon Dressing: 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar Salt and black pepper to taste Directions: In a small bowl or jar, whisk together the dressing ingredients until smooth and emulsified. Set aside. In a large salad bowl, combine the mixed greens, red onion, cranberries, nuts, and turkey. Gently toss in the apple slices and goat cheese. Drizzle with the maple-Dijon dressing and toss lightly until everything is evenly coated. Season with salt and pepper to taste. Serve immediately or chill briefly before...

 Oregon Black Truffle and Parmesan Pasta Luxurious Oregon Black Truffle Pasta with Aged Parmesan and Creamy Elegance Ingredients: 8 oz (225g) tagliatelle or pappardelle 1 tablespoon unsalted butter 1 tablespoon olive oil 2 garlic cloves, finely minced 1/2 cup heavy cream 1/3 cup grated aged Parmesan cheese 1 tablespoon Oregon black truffle oil (or shaved fresh black truffle, if available) Salt and black pepper, to taste Optional: shaved black truffle for garnish Fresh parsley or microgreens, for garnish Directions: Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté until fragrant, about 30 seconds. Stir in the cream and bring to a gentle simmer. Cook for 3–4 minutes, then add Parmesan and stir until melted and smooth. Reduce heat to low and stir in truffle oil. Season with salt and pepper to taste. Add the cooked pasta to...

 Grilled Chicken Wraps Juicy Grilled Chicken Wraps with Fresh Veggies and Creamy Garlic Sauce Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon cumin Salt and black pepper, to taste 4 large flour tortillas or flatbreads 1 cup romaine lettuce, shredded 1/2 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1/2 cucumber, thinly sliced 1/2 cup shredded cheese (cheddar or mozzarella) 1/3 cup creamy garlic or ranch dressing Optional: hot sauce, for drizzle Directions: Preheat grill or grill pan to medium-high heat. Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper. Grill chicken for 5–6 minutes per side, or until fully cooked and charred at the edges. Let rest for 5 minutes, then slice thinly. Warm tortillas slightly for pliability. Assemble wraps by layering lettuce, tomatoes, onion, cucumber, sliced chicken, shredded cheese, and garlic dressing. Drizzle with...

 Beef and Farro Salad Warm Beef and Farro Salad with Roasted Veggies and Herb Vinaigrette Ingredients: For the Salad: 1 lb (450g) flank steak or sirloin, grilled or pan-seared and sliced thin 1 cup farro, uncooked 3 cups water or broth 1 red bell pepper, diced 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1 cup arugula or mixed greens 1/4 cup crumbled feta (optional) Salt and pepper to taste For the Herb Vinaigrette: 1/4 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 garlic clove, minced 1 tablespoon chopped fresh parsley 1 teaspoon dried oregano Salt and black pepper to taste Directions: Cook farro in water or broth according to package instructions (usually 25–30 minutes). Drain and let cool slightly. Season steak with salt and pepper. Grill or sear in a hot skillet for 3–4 minutes per side, or until desired doneness. Let rest, then slice thinly across the grain. In a small bowl or jar, whisk or shake together all vinaigrette ingredients un...

 Herbed Buttermilk Chicken Salad Crispy Herbed Chicken Salad with Creamy Buttermilk Dressing Ingredients: For the Salad: 2 boneless, skinless chicken breasts Salt and pepper to taste 1 teaspoon smoked paprika 1 tablespoon olive oil 6 cups mixed salad greens 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/2 avocado, sliced 1/4 cup chopped fresh herbs (parsley, dill, chives) For the Herbed Buttermilk Dressing: 1/2 cup buttermilk 1/4 cup mayonnaise 1/4 cup Greek yogurt 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley Salt and black pepper to taste Directions: Season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then slice. In a small bowl, whisk together butte...

 Seafood and Coconut Soup Thai-Inspired Coconut Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon grated fresh ginger 1 stalk lemongrass, bruised and chopped 1 red chili, sliced (optional) 3 cups seafood stock or fish broth 1 (14 oz) can full-fat coconut milk 1 tablespoon fish sauce Juice of 1 lime 200g (7 oz) mixed seafood (shrimp, scallops, squid, mussels) 1/2 red bell pepper, thinly sliced 1/2 cup cherry tomatoes, halved 1/2 cup mushrooms, sliced Fresh cilantro and lime wedges for garnish Directions: In a large pot, heat coconut oil over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic, ginger, lemongrass, and chili. Cook for 1-2 minutes until fragrant. Pour in seafood stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to infuse the broth. Stir in coconut milk, fish sauce, and lime juice. Simmer for another 5 minutes. Add the seafood, bell pe...