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Jessie Cynthia, New City, NY (2025)

11/22/2024

Crispy Shrimp with Sweet and Spicy Sauce 🦐😋

Ingredients:

1 lb shrimp, peeled and deveined
1/2 cup cornstarch
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha sauce
1 tablespoon honey
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons green onions, chopped
Vegetable oil for frying
Salt and pepper to taste

Directions:

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey, garlic powder, and onion powder to create the Bang Bang sauce. Set aside.
Heat about 2 inches of vegetable oil in a large skillet over medium heat until hot.
While the oil heats, season the shrimp with salt and pepper, then coat each shrimp in cornstarch.
Carefully fry the shrimp in batches, cooking for 2-3 minutes per side or until golden and crispy. Transfer the fried shrimp to a paper towel-lined plate to drain.
Toss the crispy shrimp in the prepared Bang Bang sauce until evenly coated.
Garnish with chopped green onions and serve immediately.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 390 kcal | Servings: 4 servings

11/22/2024

Garlic Butter Chicken Bites with Creamy Parmesan Pasta 🍗🧄😋

Ingredients:

For the Chicken Bites:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta:
12 oz fettuccine or pasta of your choice
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
Salt and pepper to taste
Extra garlic butter (optional, for drizzling)

Directions:

Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken Bites: In a large skillet, heat olive oil over medium-high heat. Add the chicken bites, seasoning with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce.
Prepare the Creamy Parmesan Sauce: In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for another 30 seconds. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Gradually whisk in the grated Parmesan cheese until smooth, and season with salt and pepper to taste.
Combine Pasta and Sauce: Toss the cooked pasta in the creamy Parmesan sauce, ensuring it’s well coated.
Serve: Plate the creamy Parmesan pasta and top with the garlic butter chicken bites. Drizzle with extra garlic butter if desired and garnish with fresh parsley.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

11/22/2024

Strawberry Crunch Cheesecake Bites 🍓🍰😋

Ingredients:

For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup sour cream
2 large eggs
1/2 cup strawberry puree or strawberry jam
For the Crust:

1 1/2 cups crushed graham crackers or golden Oreos
1/4 cup unsalted butter, melted
For the Strawberry Crunch Topping:

1 cup crushed golden Oreos or vanilla wafer cookies
1/2 cup freeze-dried strawberries, crushed
3 tbsp melted butter
For Dipping (Optional):

1 1/2 cups white chocolate or candy melts, melted

Directions:

Prepare the Crust:
Preheat the oven:

Preheat your oven to 325°F (163°C). Line a mini muffin tin or an 8x8-inch pan with parchment paper.
Make the crust:

In a medium bowl, mix the crushed graham crackers or golden Oreos with melted butter until well combined. Press the mixture firmly into the bottom of the mini muffin cups or the baking pan to form the crust. Set aside.
Prepare the Cheesecake Filling:
Beat the cream cheese:

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs and sour cream:

Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and strawberry puree (or jam) until fully combined.
Bake the cheesecake:

Pour the cheesecake mixture over the prepared crust. If using a mini muffin tin, fill each cup about 3/4 full. Bake for 20-25 minutes for mini bites, or 35-40 minutes for a larger pan, until the center is set but still slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Crunch Topping:
Make the crunch topping:
In a small bowl, mix the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until combined. The mixture should resemble coarse crumbs.
Assemble the Cheesecake Bites:
Coat with crunch topping:
Once the cheesecake is chilled, remove the cheesecake bites from the muffin tin or cut the larger cheesecake into bite-sized squares. Roll or sprinkle the strawberry crunch topping over the top of each bite, pressing lightly to adhere.
(Optional) Dip in White Chocolate:
Dip in white chocolate:
For extra indulgence, dip each cheesecake bite into melted white chocolate and place on a parchment-lined baking sheet. Let the chocolate set in the refrigerator for 15-20 minutes.
Serve:
Enjoy these delicious and fun Strawberry Crunch Cheesecake Bites—perfectly creamy cheesecake bites with a sweet strawberry crunch coating! 🍓🍰😋

11/21/2024

Decadent Strawberry Chocolate Fantasy Ice Cream Cake 🍓🍫

Ingredients 🍓🍫

For the Cake Layers:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 cup boiling water
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 teaspoons baking soda
- 1 cup whole milk

For the Ice Cream Layers:
- 1.5 quarts strawberry ice cream, softened

For the Chocolate Ganache:
- 1 cup heavy cream
- 12 oz semi-sweet chocolate chips

For Garnish:
- Fresh strawberries, sliced
- Chocolate shavings

Instructions 🍓🍫

1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until combined.
- Stir in the boiling water (the batter will be thin).
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.

2. Assemble the Ice Cream Layers:
- Once the cakes are completely cooled, place one cake layer on a serving plate.
- Evenly spread the softened strawberry ice cream over the cake layer.
- Place the second cake layer on top of the ice cream layer.
- Freeze for at least 2 hours or until the ice cream is firm.

3. Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour over the chocolate chips in a heatproof bowl.
- Let it sit for 5 minutes, then stir until the chocolate is completely melted and smooth.

4. Finish the Cake:
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
- Garnish with fresh strawberry slices and chocolate shavings.
- Freeze for another 30 minutes to set the ganache before serving.

Nutritional Information (per serving):
- Calories: 550
- Carbohydrates: 65g
- Protein: 6g
- Fat: 30g

Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 12 slices

11/21/2024

Dive into a blissful blend of chocolate and bananas with this Chocolate Banana Trifle Delight! 🍫🍌

It's a layered dessert that's not just easy to make but also an absolute crowd-pleaser. Perfect for gatherings or a special treat at home!
Here’s what you’ll need:
- 1 chocolate cake (store-bought or homemade)
- 2 cups chocolate pudding mix (prepared)
- 3-4 ripe bananas, sliced
- 2 cups whipped cream (or whipped topping)
- Chocolate shavings or cocoa powder for garnish (optional)

Instructions:

1. Prepare the chocolate cake according to package instructions (if you’re using a store-bought cake, you can skip this step). Let it cool completely.
2. In a large trifle dish or individual serving cups, start by cutting the chocolate cake into bite-sized pieces.
3. Layer half of the chocolate cake pieces at the bottom of the trifle dish.
4. Add a layer of chocolate pudding over the cake pieces, smoothing it out evenly.
5. Next, layer the sliced bananas over the pudding.
6. Top with a generous layer of whipped cream.
7. Repeat the layers with the remaining ingredients (cake, pudding, bananas, whipped cream), and finish with whipped cream on top.
8. Garnish with chocolate shavings or a dusting of cocoa powder, if desired.
9. Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Enjoy your dessert!
Get ready for some serious indulgence! 🍰✨

11/21/2024

Indulge in the best of both worlds with this luscious Chocolate Cake and fresh Strawberry Filling! 🍫🍓 Perfect for any celebration! 🎉

Here's what you’ll need:

For the Cake:
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water

For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1/4 cup cornstarch
- 1 cup water

For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, beat together the sugar, eggs, and vanilla extract until light and fluffy. Add in the milk and vegetable oil, mixing well.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Slowly stir in the boiling water until the batter is smooth and thin.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.
6. For the strawberry filling, combine the strawberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat. Cook until the mixture thickens, about 5-10 minutes. Remove from heat and let cool.
7. Once the cakes are completely cooled, remove them from the pans and level the tops if necessary. Place one cake layer on a serving plate.
8. Spread the cooled strawberry filling over the first layer, then place the second cake layer on top.
9. To make the frosting, beat the softened butter until creamy. Gradually add in powdered sugar and cocoa powder. Pour in the heavy cream and vanilla extract, beating until smooth.
10. Frost the top and sides of the cake with the chocolate frosting. Garnish with additional strawberries if desired. Slice and serve!

Get ready for a delicious treat that everyone will adore! 🎂💖

11/21/2024

WOULD YOU EAT THIS POT ROAST WITH CARROTS AND POTATOES 🥩🥕🥔😋❤️

Ingredients:

3-4 lb chuck roast
1 tbsp olive oil
4 large carrots, peeled and cut into large chunks
6-8 small or medium potatoes, halved or quartered
1 onion, quartered
3 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried rosemary)
2 sprigs fresh thyme (or 1 tsp dried thyme)
Salt and pepper to taste

Instructions:

Sear the Roast: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Cook the Vegetables: In the same skillet, add the onion, carrots, and potatoes. Sauté for 3-4 minutes to develop some color. Add the minced garlic and cook for an additional minute.

Deglaze the Pan: Pour the beef broth and red wine (if using) into the skillet, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce.

Slow Cook: If using a slow cooker, transfer the roast and vegetables to the cooker. Pour the liquid and herbs over the top. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and falling apart.

If using a Dutch oven, add the seared roast back to the pot, along with the vegetables and liquid. Cover and cook in the oven at 325°F (160°C) for 3-4 hours.

Serve: Once the roast is cooked, remove the sprigs of rosemary and thyme. Shred the meat with a fork and serve with the carrots and potatoes, spooning the delicious juices over the top.

Helpful Tips:
For Extra Flavor: Add a splash of balsamic vinegar or a few bay leaves for more depth of flavor.
Thick Gravy: If you want a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the juices during the last 30 minutes of cooking.

11/21/2024

🌯🍔 𝑪𝒉𝒆𝒆𝒔𝒚 𝑩𝒂𝒄𝒐𝒏 𝑩𝒖𝒓𝒈𝒆𝒓 𝑾𝒓𝒂𝒑𝒔: 𝑨 𝑻𝒂𝒔𝒕𝒚 𝑻𝒘𝒊𝒔𝒕 𝒐𝒏 𝒕𝒉𝒆 𝑪𝒍𝒂𝒔𝒔𝒊𝒄 𝑩𝒖𝒓𝒈𝒆𝒓! 🍔🌯😋

𝑪𝒓𝒂𝒗𝒊𝒏𝒈 𝒂 𝒋𝒖𝒊𝒄𝒚 𝒃𝒖𝒓𝒈𝒆𝒓 𝒃𝒖𝒕 𝒘𝒂𝒏𝒕 𝒔𝒐𝒎𝒆𝒕𝒉𝒊𝒏𝒈 𝒏𝒆𝒘? 𝑻𝒉𝒆𝒔𝒆 𝒄𝒉𝒆𝒆𝒔𝒚 𝒃𝒂𝒄𝒐𝒏 𝒃𝒖𝒓𝒈𝒆𝒓 𝒘𝒓𝒂𝒑𝒔 𝒄𝒐𝒎𝒃𝒊𝒏𝒆 𝒂𝒍𝒍 𝒕𝒉𝒆 𝒇𝒍𝒂𝒗𝒐𝒓𝒔 𝒐𝒇 𝒂 𝒃𝒖𝒓𝒈𝒆𝒓 𝒊𝒏 𝒂 𝒉𝒂𝒏𝒅𝒚, 𝒅𝒆𝒍𝒊𝒄𝒊𝒐𝒖𝒔 𝒘𝒓𝒂𝒑. 𝑷𝒆𝒓𝒇𝒆𝒄𝒕 𝒇𝒐𝒓 𝒂 𝒒𝒖𝒊𝒄𝒌 𝒅𝒊𝒏𝒏𝒆𝒓 𝒐𝒓 𝒂 𝒇𝒖𝒏 𝒍𝒖𝒏𝒄𝒉 𝒊𝒅𝒆𝒂!

📋 Ingredients:

1 lb ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
4 large flour tortillas
1 cup shredded cheddar cheese
8 slices of bacon, cooked and crumbled
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon mustard
1/2 cup shredded lettuce
1/2 cup diced tomatoes
Pickles, optional
📝 Instructions:

1️⃣ Cook the Beef:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes.
Drain excess fat, then season the beef with garlic powder, onion powder, salt, and pepper. Stir well and set aside.
2️⃣ Prepare the Wraps:
Warm the tortillas in the microwave or on a skillet for about 30 seconds to make them pliable.
In a small bowl, mix together mayonnaise, ketchup, and mustard. Spread this sauce evenly over each tortilla.
Sprinkle shredded cheddar cheese over the sauce.
3️⃣ Assemble the Wraps:
Place a portion of cooked ground beef in the center of each tortilla.
Top with crumbled bacon, shredded lettuce, diced tomatoes, and pickles (if desired).
Fold in the sides of the tortilla and roll it up tightly, like a burrito.
4️⃣ Grill the Wraps (Optional):
Heat a clean skillet or grill pan over medium heat. Place each wrap seam-side down on the skillet and cook for 2-3 minutes on each side, or until the wrap is crispy and golden brown, and the cheese is melted.
🍔 Chef's Tip: Add a drizzle of your favorite burger sauce or barbecue sauce for extra flavor! Feel free to mix in some sautéed onions or mushrooms for even more burger goodness.

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 wraps

Enjoy these delicious, cheesy bacon burger wraps that are easy to make and packed with flavor! Perfect for satisfying those burger cravings! 😋

11/21/2024

Homestyle Beef Goulash - The Ultimate Comfort Dish! 🍲😋

Ingredients:

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
2 cups beef broth
2 tbsp tomato paste
1 tsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 cups elbow macaroni
1 cup shredded cheddar cheese (optional)

Instructions:

Brown the Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned and fully cooked through, breaking it up with a spoon. Drain any excess fat.

Sauté the Vegetables: Add the chopped onion, garlic, and green bell pepper to the pot. Sauté for about 5 minutes, until the veggies are soft and fragrant.

Add Tomatoes & Spices: Stir in the diced tomatoes, beef broth, tomato paste, oregano, paprika, salt, and black pepper. Mix everything together until well combined.

Cook the Pasta: Bring the mixture to a boil. Add the elbow macaroni, reduce the heat to low, cover, and let it simmer for 15-20 minutes. Stir occasionally, until the pasta is cooked through and the sauce has thickened.

Optional Cheesy Finish: If you're craving extra comfort, sprinkle the shredded cheddar cheese over the top once the goulash is ready. Cover the pot for a few minutes to let the cheese melt before serving.

Serve & Enjoy: Ladle the warm, hearty goulash into bowls and enjoy this cozy, satisfying meal!

11/21/2024

Garlic Butter Steak Bites with Parmesan Cream Sauce 🧄🧈🍽️

Ingredients:

1 lb (450g) sirloin steak, diced into bite-sized pieces
Salt and pepper, to taste
2 tbsp (28g) butter
5 cloves garlic, minced
1/2 cup (120ml) beef broth
1/2 cup (120ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions:

Season the steak bites generously with salt and pepper.
In a skillet, melt the butter over medium-high heat until sizzling.
Add the seasoned steak pieces and sear until browned, approximately 3-4 minutes.
Once browned, remove the steak from the skillet and keep it warm.
In the same skillet, add the minced garlic and sauté until it becomes aromatic.
Pour in the beef broth, using a spatula to scrape any browned bits from the skillet.
Stir in the heavy cream and Parmesan cheese, allowing the sauce to simmer and thicken.
Return the cooked steak to the skillet, ensuring it is well coated in the creamy sauce.
Garnish with freshly chopped parsley before serving.
Prep Time: 10 mins | Total Time: 25 mins | Servings:

11/21/2024

🦞 Seafood Bisque with Crab, Shrimp, and Lobster 🦀🍤

Ingredients:

1/2 lb shrimp, peeled and deveined 🍤
1/2 lb crab meat 🦀
1/2 lb cooked lobster meat, chopped 🦞
3 tablespoons butter 🧈
1 small onion, diced 🧅
2 cloves garlic, minced 🧄
1 celery stalk, diced 🥬
1 carrot, diced 🥕
2 tablespoons all-purpose flour
2 cups seafood broth or fish stock 🥣
1 cup heavy cream 🥛
1/2 cup dry white wine (optional) 🍷
1 teaspoon Old Bay seasoning 🌶️
1/4 teaspoon cayenne pepper (optional for heat) 🌶️
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped 🌿
Lemon wedges (for serving) 🍋

Directions:

Cook the shrimp: In a large pot, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes, until they turn pink. Remove the shrimp from the pot and set aside. 🍤🧈
Sauté the vegetables: In the same pot, add the remaining tablespoon of butter, diced onion, garlic, celery, and carrot. Sauté for 4-5 minutes, until softened and fragrant. 🧅🧄🥕
Make the roux: Sprinkle the flour over the vegetables and stir, cooking for 1-2 minutes to create a roux. Slowly whisk in the seafood broth, making sure there are no lumps. 🥣
Add the cream and wine: Stir in the heavy cream, white wine (if using), Old Bay seasoning, cayenne pepper, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes until slightly thickened. 🥛🍷
Add the seafood: Gently fold in the crab meat, lobster, and cooked shrimp. Let the bisque simmer for another 5 minutes to heat the seafood through and allow the flavors to meld. 🦀🦞
Serve: Ladle the bisque into bowls and garnish with fresh parsley. Serve with lemon wedges for a bright, citrusy touch. Enjoy this indulgent seafood bisque! 🍋🌿
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Servings: 4 | Kcal: 460 per serving 😋

11/21/2024

Butter Poached Lobster Tails with Risotto 🍚😋🍋

Ingredients:📝💞

For the Lobster:
8 lobster tails, thawed
1 cup high-quality butter
Sea salt, to taste
Smoked paprika, to taste
Ground black pepper, to taste
2 tbsp chopped parsley
1 lemon

For the Risotto:
2 tbsp butter
1 small onion, diced
3 cloves garlic, minced
1 cup Arborio rice
4 cups chicken broth
Sea salt, to taste
1/2 cup grated Parmesan cheese

Instructions:👩‍🍳🥣

Prepare the Risotto:
Heat the chicken broth in a large pot until hot and simmering.
In a separate large sauté pan, melt 2 tablespoons of butter over medium heat. Add the diced onion and garlic, sauté until translucent.
Stir in the Arborio rice, season with salt, and toast for a few minutes.
Add the white wine (if using) and simmer until absorbed. Gradually add the hot broth, 1/2 cup at a time, whisking constantly, for about 25-30 minutes until the rice is creamy and tender.
Stir in the Parmesan cheese, melt, cover, and keep warm.

Butter Poached Lobster:
Bring a large pot of salted water to a boil. Cook the thawed lobster tails for 7 minutes, adjusting the time for larger tails. Transfer cooked tails to ice water to cool, then peel using kitchen shears.
Melt 1 cup of butter in a small pot. Season with sea salt, black pepper, smoked paprika, and chopped parsley. Simmer gently, then poach the lobster tails in the butter for 1-1.5 minutes until heated through.

Serve:
Place a serving of risotto on each plate. Top with butter-poached lobster tails, drizzling with additional butter from the pan.
Finish with a squeeze of fresh lemon juice.

Enjoy this elegant and flavorful dish, perfect for a special occasion or a luxurious meal! 😋🍋

11/21/2024

Braised Beef Short Ribs 🍖🍷😋
Servings: 4
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Ingredients:

4 lbs beef short ribs, bone-in
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine (such as Cabernet Sauvignon)
2 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Instructions:

Prepare the Short Ribs:
Preheat your oven to 350°F (175°C).
Season the beef short ribs generously with salt and pepper on all sides.
Sear the Ribs:
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat.
Add the short ribs in batches, searing until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the Pot:
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for about 5-7 minutes to reduce slightly.
Add the Remaining Ingredients:
Return the short ribs to the pot and add the beef broth, tomato paste, thyme, rosemary, and bay leaf. The liquid should cover about 2/3 of the ribs.
Bring to a gentle simmer.
Braise the Ribs:
Cover the pot with a lid and transfer it to the preheated oven.
Braise for about 2.5 to 3 hours, or until the ribs are tender and falling off the bone. Check occasionally to ensure there’s enough liquid; add more broth if necessary.
Serve:
Remove the pot from the oven and let it sit for a few minutes.
Skim off any excess fat from the surface of the sauce.
Serve the short ribs with the braising liquid spooned over the top. They pair beautifully with mashed potatoes or polenta to soak up the rich sauce.
Tips:
Storage: Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
Make Ahead: This dish can be prepared a day in advance; the flavors will deepen as it sits. Simply reheat gently before serving.
Serving Suggestions: Pair with a glass of red wine for a delicious meal.
Enjoy your Braised Beef Short Ribs—a hearty and comforting dish perfect for gatherings and special occasions! 🍖🍷✨😋

11/21/2024

Broccoli cheddar soup recipe 🥦😋

Ingredients:

1 large head of broccoli, chopped into florets
1 small onion, diced
2 cloves of garlic, minced
4 cups of chicken broth or vegetable broth
2 cups of shredded cheddar cheese
1 cup of heavy cream
2 tablespoons of butter
Salt and pepper to taste

Instructions:

Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.
Using an immersion blender or a blender, puree the soup until smooth.
Stir in the heavy cream and cheddar cheese until the cheese is melted.
Season with salt and pepper to taste.
Serve the soup hot, garnished with additional cheddar cheese if desired.

11/21/2024

Philly Cheesesteak Pasta 🍝

Ingredients:

1 lb ground beef
1 green bell pepper, diced
1 onion, diced
3 cloves garlic, minced
8 oz cream cheese
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 lb pasta (penne or rigatoni)
Salt and pepper, to taste
1 tbsp olive oil
Instructions:

1️⃣ Cook the Pasta:

Cook the pasta according to the package instructions until al dente. Drain and set aside.
2️⃣ Prepare the Vegetables:

Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until softened.
3️⃣ Add Garlic:

Add the minced garlic and cook for another minute until fragrant.
4️⃣ Cook the Beef:

Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
5️⃣ Prepare the Sauce:

Reduce the heat to low and stir in the cream cheese until melted and combined with the beef.
6️⃣ Add Liquids:

Pour in the beef broth and heavy cream, stirring until the sauce is smooth and heated through.
7️⃣ Incorporate the Cheese:

Stir in the shredded provolone cheese until melted and well combined.
8️⃣ Combine and Serve:

Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Serve hot and enjoy!
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6

Enjoy this hearty, cheesy Philly Cheesesteak Pasta for an easy and delicious meal!

11/21/2024

Pot Roast over Mashed Potatoes 😋🥔

Ingredients:

For the Pot Roast:

3 lb beef chuck roast
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, sliced
3 cups beef broth
1 cup water
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tsp dried thyme
1 bay leaf

Salt and pepper to taste
For the Mashed Potatoes:
2 lbs potatoes, peeled and chopped
½ cup whole milk
¼ cup butter
Salt and pepper to taste

Instructions:

Sear the Roast: Heat olive oil in a large pot over medium heat. Season the chuck roast with salt and pepper, and sear on all sides until browned, about 4-5 minutes per side. Remove and set aside.
Sauté Vegetables: In the same pot, add onions and garlic, cooking for 2-3 minutes. Add carrots and cook for another 2 minutes.
Simmer the Pot Roast: Add beef broth, water, tomato paste, Worcestershire sauce, thyme, and bay leaf. Return the roast to the pot. Cover and simmer on low heat for 3-4 hours until tender.
Make Mashed Potatoes: Boil potatoes in salted water until tender, about 15-20 minutes. Drain, then mash with butter and milk. Season with salt and pepper.

Serve: Shred the pot roast and serve over a bed of creamy mashed potatoes.
Notes:

For extra flavor, add a splash of red wine to the broth while simmering.
Add celery or parsnips for more vegetables.
Prep Time: 20 mins | Cooking Time: 4 hrs | Total Time: 4 hrs 20 mins | Kcal: ~500 per serving | Servings: 6

11/21/2024

Wendy's Chili - Don't LOSE this Recipe 😋😍

Ingredients

2 pounds, fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Directions

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Jessie Cynthia

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