Chef 11A

I’m a DIYer, Homemaker, Real life & Travel Girlie ✨

11/30/2024

Zesty Lemon Butter Fish Fillet

Ingredients

For the Fish:
4 white fish fillets (such as cod, tilapia, or haddock)
2 tablespoons olive oil
Salt and pepper to taste… See more

11/30/2024

*𝐏𝐋𝐄𝐀𝐒𝐄 𝐅𝐎𝐋𝐋𝐎𝐖 𝐎𝐔𝐑 𝐏𝐀𝐆𝐄 𝐈𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝐎𝐔 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐒𝐄𝐄𝐈𝐍𝐆 𝐌𝐘 𝐏𝐎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝐎𝐔!
*

Cheesesteak Tortellini in Rich Provolone Sauce

Ingredients:

For the Tortellini:

1 lb cheese tortellini (fresh or frozen)
1 tablespoon olive… See more

11/30/2024

*𝐏𝐋𝐄𝐀𝐒𝐄 𝐅𝐎𝐋𝐋𝐎𝐖 𝐎𝐔𝐑 𝐏𝐀𝐆𝐄 𝐈𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝐎𝐔 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐒𝐄𝐄𝐈𝐍𝐆 𝐌𝐘 𝐏𝐎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝐎𝐔!
*
Balsamic Grilled Flank Steak Caprese

A flavorful and visually stunning dish! Balsamic Grilled Flank Steak Caprese is a creative twist on the classic Caprese salad, featuring tender grilled flank steak, fresh mozzarella, juicy tomatoes, and a drizzle of rich balsamic glaze.

Here's a recipe to make this mouthwatering dish:

Ingredients:

- 1 flank steak
- 1 cup balsamic vinegar
- 2 cups mixed… See more

11/25/2024

‼️SURF AND SURF MIGNON AND LOBSTER‼️

❗Ingredients:

4 filet mignon steaks
4 lobster tails
Salt and pepper to taste
2 tbsp olive oil
4 tbsp butter, divided
2 cloves garlic, minced
1/2 cup white wine
1 tbsp fresh parsley, chopped

❗Instructions:

Preheat oven to 400°F. Season filets with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear filets for 2-3 minutes per side.
Transfer filets to the oven and bake for 10-12 minutes for medium-rare.

In another skillet, melt 2 tbsp butter over medium heat. Add garlic and cook until fragrant.
Add lobster tails, flesh side down, and cook for 2-3 minutes. Flip and add remaining butter.

Pour in white wine and cook until lobster is opaque and cooked through.
Serve filets topped with lobster and sprinkle with parsley.

Prep Time: 15 min | Total Time: 30 min | Servings: 4

11/25/2024

"Tuscan Ribollita with Cannellini Beans"

Last night, I made Tuscan Ribollita with Cannellini Beans for our family dinner, and it was a total hit! My husband couldn't stop raving about how flavorful and comforting it was, while the kids kept asking for seconds. It was the perfect dish for a chilly evening, and everyone left the table with full bellies and big smiles.

Ingredients:
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can of cannellini beans, drained and rinsed
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- 2 cups of stale bread, cubed
- 1 bunch of kale, chopped
- Salt and pepper to taste
- Parmesan cheese for serving

Instructions:
1. In a large pot, sauté the onion, carrots, celery, and garlic until softened.
2. Add in the beans, tomatoes, and broth. Bring to a simmer.
3. Stir in the bread cubes and kale. Let simmer for 20 minutes.
4. Season with salt and pepper.
5. Serve hot with a sprinkle of Parmesan cheese on top.

11/25/2024

🍲🧡 Curried Butternut Squash Soup 🍲🧡

"After preparing this delicious Curried Butternut Squash Soup for our family dinner last night, my husband couldn't stop raving about how amazing it tasted! The warm and comforting flavors brought a smile to each of our faces as we enjoyed this delightful dish together."

Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper, to taste

Instructions:
1. In a large pot, sauté the onion and garlic until fragrant.
2. Add in the curry powder and cumin, stirring until combined.
3. Add in the diced butternut squash and vegetable broth, bringing to a boil.
4. Reduce heat and let simmer until squash is tender.
5. Using an immersion blender, blend the soup until smooth.
6. Stir in the coconut milk and season with salt and pepper.
7. Serve hot and enjoy!

Nutrition Information:
Per serving-
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 5g

Give this Curried Butternut Squash Soup a try at your next family gathering or special occasion - it's sure to impress and leave a lasting memory with all who taste it! 🌟

11/25/2024

Classic Navy Bean Soup with Ham

"My husband couldn't stop raving about this Classic Navy Bean Soup with Ham that I made last night for our cozy family dinner. The rich flavors and hearty textures really hit the spot, and seeing his face light up with every spoonful was a true delight. It's moments like these that make cooking so rewarding!"

Ingredients:
- 1 lb dried navy beans
- 8 cups chicken broth
- 1 lb ham, diced
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste

Instructions:
1. Rinse and soak the navy beans in water overnight.
2. In a large pot, combine the soaked beans, chicken broth, ham, onion, carrots, celery, garlic, and thyme. Bring to a boil.
3. Reduce heat and simmer for 2 hours, or until beans are tender.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!

Nutrition Information:
Serving Size: 1 cup
Calories: 250
Fat: 6g
Carbohydrates: 30g
Protein: 18g

11/25/2024

"White Bean and Kale Soup with Garlic"

I recently made this delicious White Bean and Kale Soup with Garlic for a family dinner, and let me tell you, it was a total hit! My husband couldn't stop raving about how flavorful and satisfying it was, and my kids even asked for seconds. It was such a heartwarming moment to see their faces light up with each spoonful. This soup has quickly become a favorite in our household!

Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 (15 oz) cans white beans, drained and rinsed
- 1 bunch kale, stems removed and chopped
- Salt and pepper to taste

Instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant.
2. Add vegetable broth and bring to a simmer.
3. Stir in white beans and kale. Cook for 10-15 minutes, until kale is tender.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!

Nutrition Information:
Calories: 250
Fat: 3g
Carbs: 45g
Protein: 15g

Don't miss out on this incredible White Bean and Kale Soup with Garlic recipe - it's a guaranteed crowd-pleaser! Give it a try and let me know how much your loved ones enjoy it too.

11/25/2024

Roasted Red Pepper and Tomato Soup

My husband's eyes lit up with delight as he took his first spoonful of this savory Roasted Red Pepper and Tomato Soup. Our cozy family dinner turned into a culinary experience to remember, with each family member savoring every spoonful and asking for seconds. It was a heartwarming moment that added a touch of warmth to our evening.

Ingredients:
- 4 red bell peppers
- 2 tomatoes
- 1 onion
- 2 cloves of garlic
- 4 cups of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- Olive oil for roasting

Instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers and tomatoes in half, and remove the seeds. Place them on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes until soft and charred.
2. In a pot, sauté the diced onion and minced garlic in olive oil until translucent. Add the roasted peppers and tomatoes, along with the vegetable broth. Bring to a boil, then simmer for 15 minutes.
3. Blend the soup until smooth using an immersion blender. Stir in the heavy cream and season with salt and pepper.
4. Serve hot with a drizzle of cream and a sprinkle of fresh herbs.

11/10/2024

Chickpea and White Bean Soup

Ingredients:

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) white beans (such as cannellini or great northern beans), drained and rinsed
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, with juices
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp smoked paprika (optional, for a hint of smoky flavor)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent.
Add Beans and Broth: Stir in the chickpeas and white beans, followed by the vegetable broth and diced tomatoes (with their juices).
Season the Soup: Add dried thyme, rosemary, smoked paprika (if using), salt, and pepper. Stir well to combine.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Taste and Adjust: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Enjoy your hearty and nutritious chickpea and white bean soup!
Cooking Time: 30 minutes

11/10/2024

Cabbage Roll Soup

Ingredients:

1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground beef (or ground turkey for a lighter option)
1 medium green cabbage, chopped
2 large carrots, diced
1 bell pepper, diced
1 can (15 oz) diced tomatoes, with juices
1 can (15 oz) tomato sauce
4 cups beef broth
1/2 cup uncooked white rice
1 tsp dried thyme
1 tsp dried basil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:

Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
Sauté Onions and Garlic: Add the diced onion and minced garlic to the pot with the beef. Cook for 3-4 minutes, until the onions become soft and translucent.
Add Vegetables: Stir in the chopped cabbage, diced carrots, and bell pepper. Cook for an additional 5 minutes, stirring occasionally.
Add Tomatoes, Broth, and Seasonings: Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Add the uncooked rice, thyme, basil, salt, and pepper. Stir to combine.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the cabbage and rice are tender.
Taste and Adjust: Check the seasoning and add more salt and pepper if needed.
Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and enjoy your comforting cabbage roll soup!
Cooking Time: 40-45 minutes

11/10/2024

Four Cheese Baked Macaroni

Ingredients:

1 cup Velveeta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup breadcrumbs (optional for topping)

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Cook the macaroni according to package instructions. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

Gradually whisk in the milk, cooking until the mixture thickens and is smooth.

Stir in the cheddar cheese, mozzarella cheese, Velveeta and Parmesan cheese until melted and well combined. Season with salt, pepper, paprika, garlic powder, and onion powder.

Combine the cooked macaroni with the cheese sauce and mix well.

Transfer the mixture to the prepared baking dish. If using, sprinkle breadcrumbs on top.

Bake for 30 minutes, or until bubbly and golden on top. Servings: 6
Enjoy!

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Chef 11A

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