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Stella Recipes, Oregon City, OR (2025)

01/28/2025

Garlic Butter Sausage Bites with Creamy Parmesan Pasta 🍝

Ingredients:

1 lb turkey sausage links (or chicken sausage), sliced into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz pasta (like penne or rigatoni)
1/4 cup reserved pasta water (optional, for thinning sauce)
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions:

1️⃣ Cook the pasta according to package directions. Reserve 1/4 cup of the pasta water, then drain the pasta and set aside.
2️⃣ Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on all sides and cooked through. Remove the sausage from the skillet and set aside.
3️⃣ In the same skillet, melt the butter over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, until fragrant.
4️⃣ Stir in the heavy cream and bring to a simmer. Add the Parmesan cheese and stir until the sauce is smooth and creamy. Season with salt and pepper to taste.
5️⃣ Return the cooked sausage to the skillet, then add the cooked pasta. Toss everything together until well coated in the sauce. If the sauce is too thick, stir in a little of the reserved pasta water until the desired consistency is reached.
6️⃣ Garnish with fresh parsley and serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 per serving | Servings: 4

01/28/2025

🍋 Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine 🍝🧈

This Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine is a restaurant-quality dish you can make at home! Tender, juicy chicken bites are coated in a zesty lemon garlic butter sauce, served over creamy Parmesan linguine. It’s a quick, easy, and absolutely delicious meal that’s perfect for weeknight dinners or impressing guests!

📝 Ingredients:
For the Chicken Bites:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 🍗
2 tbsp olive oil 🫒
3 tbsp unsalted butter 🧈
4 cloves garlic, minced 🧄
Zest and juice of 1 lemon 🍋
1/4 tsp red pepper flakes (optional) 🌶️
1/4 tsp salt 🧂
1/4 tsp black pepper ⚫
1/4 cup fresh parsley, chopped 🌿
For the Parmesan Linguine:
8 oz linguine pasta 🍝
2 tbsp unsalted butter 🧈
1/2 cup grated Parmesan cheese 🧀
1/4 cup heavy cream 🥛
1/4 tsp salt 🧂
1/4 tsp black pepper ⚫
1/4 cup reserved pasta water 💧
Optional Garnishes:
Extra Parmesan cheese 🧀
Lemon wedges 🍋
Fresh parsley 🌿

👩‍🍳 Instructions:
1️⃣ Cook the Linguine:
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
2️⃣ Prepare the Chicken Bites:
Season the chicken pieces with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.
3️⃣ Make the Lemon Garlic Butter Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic, lemon zest, and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant.
Stir in the lemon juice and return the cooked chicken to the skillet. Toss to coat the chicken in the sauce. Sprinkle with fresh parsley and remove from heat.
4️⃣ Prepare the Parmesan Linguine:
In a large bowl or the pasta pot, combine the cooked linguine, butter, grated Parmesan, heavy cream, salt, and pepper. Toss until the pasta is evenly coated, adding reserved pasta water as needed to create a creamy sauce.
5️⃣ Serve:
Divide the Parmesan linguine among plates and top with the lemon garlic butter chicken bites.
Garnish with extra Parmesan, lemon wedges, and fresh parsley if desired.

💡 Tips & Variations:
Add Veggies: Stir in sautéed spinach, asparagus, or cherry tomatoes for extra flavor and nutrition. 🥬🍅
Spice It Up: Add more red pepper flakes or a dash of hot sauce for extra heat. 🌶️
Lighter Option: Use half-and-half or milk instead of heavy cream for the linguine.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

✨ Why You’ll Love It:
This Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine is a flavor-packed dish that’s both elegant and easy to make. The zesty lemon garlic butter sauce pairs perfectly with the creamy Parmesan linguine, creating a meal that’s sure to impress. Perfect for busy weeknights or special occasions! 🍋🍝

Let me know if you’d like another recipe in this style! 😊

01/28/2025

Creamy Garlic Sausage Rigatoni

Ingredients:

1 lb Italian sausage
8 oz rigatoni pasta
3 cloves garlic, minced
1 cup heavy cream
1 cup Parmesan cheese
1 tbsp olive oil
Salt and pepper to taste

Directions:

Cook pasta according to package instructions.
In a skillet, cook sausage until browned and crumbly.
Add garlic and cook until fragrant.
Stir in heavy cream and Parmesan, simmer until thickened.
Toss pasta into the sauce and mix well.
Season with salt and pepper before serving.

01/28/2025

Lobster Fettuccine Alfredo 🦞🍝
A creamy, luxurious pasta dish that brings restaurant-quality flavor to your table!

📝 Ingredients:

8 oz fettuccine pasta
2 lobster tails, meat removed and chopped
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
🍽️ Step by Step:

1️⃣ Cook the Pasta:

Boil a large pot of salted water and cook the fettuccine according to package instructions. Drain and set aside.
2️⃣ Sauté the Garlic and Lobster:

In a large skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
Stir in the chopped lobster meat and cook for 3-4 minutes, or until opaque and tender.
3️⃣ Make the Alfredo Sauce:

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
Add the grated Parmesan cheese and stir until it melts and the sauce becomes rich and creamy.
4️⃣ Season the Sauce:

Season with salt and pepper to taste, adjusting as needed.
5️⃣ Combine the Pasta:

Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the creamy sauce.
6️⃣ Serve and Garnish:

Transfer the lobster fettuccine to serving plates. Garnish with freshly chopped parsley and serve immediately.
💡 TIPS:
🔹 Add a splash of white wine for extra flavor when making the sauce.
🔹 Use freshly grated Parmesan for the best results.
🔹 Top with a whole cooked lobster tail for an impressive presentation.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~500 per serving | Protein: ~30g per serving

01/28/2025

🌟 Pan-Seared Salmon with a Creamy Florentine Sauce 🌟
Ingredients:
For the Salmon:
4 salmon fillets (about 6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
For the Creamy Florentine Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
1/2 cup sun-dried tomatoes, chopped
Salt and pepper to taste
Fresh lemon juice (optional, for serving)
Fresh parsley, chopped (for garnish)
Directions:
1️⃣ For the Salmon:
Season the salmon fillets with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a nice golden crust. Remove the salmon from the skillet and set aside.
2️⃣ For the Creamy Florentine Sauce:
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and finely chopped onion, and sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
Add the chopped spinach and sun-dried tomatoes, and cook for another 2-3 minutes until the spinach is wilted.
Season the sauce with salt and pepper to taste.
3️⃣ To Serve:
Place the pan-seared salmon fillets on plates and spoon the creamy Florentine sauce over the top.
Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal per serving | Servings: 4 servings😋❤️s

01/28/2025

🥗 Protein-Packed Mediterranean Power Bowl 🍳🥑
This nutrient-rich, high-protein bowl combines fresh greens, creamy avocado, soft-boiled eggs, chickpeas, tuna, and cottage cheese, making it a delicious and balanced meal!

🔥 Ingredients:
🥬 1 cup fresh spinach (or mixed greens)
🥑 1/2 avocado, sliced
🥚 2 soft-boiled eggs, halved
🫘 1/2 cup chickpeas (cooked or canned, drained)
🐟 1/2 cup shredded tuna
🧀 1/3 cup cottage cheese
🫒 1/4 cup Kalamata olives
🌶️ 1 tbsp hot sauce (for drizzling)
🧅 1 tbsp chopped green onions
🧂 1/2 tsp black pepper
🍋 1 tbsp lemon juice
🫒 1 tbsp olive oil

🥣 Instructions:
1️⃣ Arrange fresh spinach as the base in a bowl.
2️⃣ Place sliced avocado, chickpeas, and shredded tuna on one side.
3️⃣ Add soft-boiled eggs, cottage cheese, and Kalamata olives around the bowl.
4️⃣ Drizzle with hot sauce, lemon juice, and olive oil.
5️⃣ Sprinkle with black pepper and chopped green onions for extra flavor.
6️⃣ Serve fresh and enjoy!

01/28/2025

Chicken salad with avocado 🥑 and hard-boiled eggs 🥗
A bowl of freshness packed with protein!

📝 Ingredients:

🍗 2 cups cooked chicken (shredded or chopped; grilled or roasted work great!)
4 hard-boiled eggs, chopped
🥑 1 large avocado, chopped
🥬 2 cups mixed greens (spinach, arugula, or romaine)
🧅 1/4 red onion, finely chopped
🥒 1/2 cucumber, chopped
🍋 2 tablespoons fresh lemon juice (to dress and keep the avocado fresh)
🫒 2 tablespoons olive oil
🧂 Salt and pepper, to taste
🌿Fresh herbs (parsley or cilantro), chopped for garnish

🍳 Preparation steps:

1. **Prepare the chicken 🍗:**
Cook your chicken if you need to, then shred or cut it into bite-sized pieces. Grilled or roasted chicken adds great flavor!

2. **Boil the eggs 🥚:**
Hard-boil the eggs by simmering them for 10 minutes, then cool them in an ice bath before peeling and slicing.

3. **Handle the avocado 🥑:**
Chop the avocado into cubes and top with 1 tablespoon of lemon juice to keep it fresh and green.

4. **Build the salad 🥗:**
In a large bowl, combine the shredded chicken, chopped eggs, chopped avocado, mixed greens, red onion, and cucumber.

5. **Make the dressing 🍋:**
Whisk together the remaining lemon juice, olive oil, salt, and pepper in a small bowl.

6.
Pour the dressing over the salad and gently toss to coat everything evenly.

You can add freshly chopped herbs like parsley or cilantro, and enjoy immediately!

🍽️ Serving Size: Serves 2-4
📊 Calorie Count: About 350-400 calories per serving

01/28/2025

Grilled Chicken Protein Bowl 🍗🥑🥚
Ingredients:
Base:
A bed of fresh lettuce leaves 🥬
Toppings:
1 grilled chicken breast, sliced 🍗
2 boiled eggs, sliced 🥚
1/2 avocado, sliced 🥑
1/2 cup sweet corn (steamed or canned) 🌽
1/2 cup cherry tomatoes, halved 🍅
Seasoning:
Salt and black pepper to taste 🧂
Paprika or chili flakes (optional) 🌶️
Dressing:
2 tablespoons olive oil 🫒
1 tablespoon lemon juice 🍋
1 teaspoon Dijon mustard (optional)
Steps:
1️⃣ Prepare the Chicken:

Season the chicken breast with salt, pepper, and paprika.
Grill or pan-sear for 5–7 minutes per side until fully cooked.
Let it rest, then slice into strips.
2️⃣ Cook the Eggs:

Boil eggs to your preferred doneness (8 minutes for hard-boiled).
Peel and slice into rounds.
3️⃣ Assemble the Bowl:

Place lettuce as the base.
Add sliced chicken, eggs, avocado, corn, and cherry tomatoes neatly.
4️⃣ Season and Serve:

Sprinkle with salt, pepper, and chili flakes if desired.
Drizzle olive oil and lemon juice over the top or serve dressing on the side.

01/28/2025

Late lunching on this loaded chicken avocado club salad dressed with extra virgin olive oil and fresh lemon juice, seasoned with sea salt and cracked black pepper. I tend to put this meal on repeat because it's easy to prepare with a few simple on hand ingredients. In this bowl is:

- romaine lettuce

- rotisserie chicken

- cherry tomatoes

soft boiled egg

carrots

avocado

- bacon

- kalamata olives

- cucumber

Easy, refreshing and nourishing.

01/27/2025

Baked Pears with Goat Cheese, Honey, and Cranberries

An elegant dish combining tender baked pears, creamy goat cheese, tart cranberries, and a drizzle of honey. Perfect as an appetizer, light dessert, or a standout brunch option!

Ingredients
4 ripe but firm pears (Bosc or Anjou), halved and cored
½ cup crumbled goat cheese
¼ cup dried cranberries, chopped
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
Salt and freshly cracked black pepper, to taste
Optional: Chopped walnuts for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.

Step 2: Prepare the Pears
Wash and dry the pears. Slice them in half lengthwise.
Using a spoon or melon baller, carefully scoop out the cores to create small wells in each pear half.
Step 3: Arrange the Pears
Place the pear halves cut side up in the prepared baking dish.
Drizzle the olive oil over the pears to enhance their caramelization.
Step 4: Add the Filling
Fill the center of each pear half with crumbled goat cheese and chopped dried cranberries, dividing the mixture evenly.
Step 5: Bake
Transfer the baking dish to the oven and bake for 15–20 minutes, or until the pears are tender but still hold their shape, and the goat cheese is slightly melted.
Step 6: Finish and Serve
Remove the pears from the oven and drizzle them with honey.
Sprinkle with fresh thyme leaves and season with a pinch of salt and pepper.
(Optional) Garnish with chopped walnuts for added crunch.
Serve warm and enjoy!

01/27/2025

Warm Up with Hearty Beef Stew with Potatoes and Carrots!

Ingredients:
1 1⁄2 lbs beef stew meat, cubed
3 large potatoes, peeled and cubed
3 carrots, sliced
1 onion, diced
4 cups beef broth
2 tbsp tomato paste
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried thyme
1 tsp paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside. In the same pot, sauté the onion and garlic until translucent. Add the tomato paste, thyme, paprika, salt, and pepper. Stir well to coat the onions and garlic. Return the beef to the pot, pour in the beef broth, and bring to a boil. Reduce heat, cover, and simmer for 1 1⁄2 hours. Add the potatoes and carrots, and continue to simmer for another 30 minutes, or until the vegetables are tender. Garnish with fresh parsley before serving.

Prep Time: 15 minutes
Total Cooking Time: 2 hours

Nutritional Values:
Calories: 350 per serving
Servings: 6

There's something heartwarming about sharing a comforting dish like this.

01/27/2025

Chicken Penne Pasta with Sundried Tomatoes

Creamy Chicken Penne Pasta with Sundried Tomatoes and Spinach

Ingredients:

8 ounces penne pasta
2 tablespoons olive oil
1 pound chicken breast, diced
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish

Directions:

Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook for 5-7 minutes, or until the chicken is cooked through and golden brown.
Add the minced garlic and sun-dried tomatoes to the skillet, cooking for an additional 2-3 minutes until fragrant.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Add the cooked penne pasta to the skillet, tossing to combine and coat the pasta in the sauce. Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh basil.

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

Kcal: 550 kcal | Servings: 4 servings

01/27/2025

🥑 𝗔𝘃𝗼𝗰𝗮𝗱𝗼 𝗧𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗙𝗲𝘁𝗮, 𝗖𝗵𝗲𝗿𝗿𝘆 𝗧𝗼𝗺𝗮𝘁𝗼𝗲𝘀, 𝗖𝗿𝗮𝗻𝗯𝗲𝗿𝗿𝗶𝗲𝘀 & 𝗪𝗮𝗹𝗻𝘂𝘁𝘀 🥖✨

A delightful spin on classic avocado toast! Creamy avocado pairs beautifully with salty feta, juicy tomatoes, sweet cranberries, and crunchy walnuts for an irresistible breakfast or snack.

📋 Ingredients
● 2 ripe avocados – halved, pitted, and mashed
● 2-4 slices sourdough bread – toasted
● 1 cup cherry tomatoes – halved
● ½ cup feta cheese (preferably soaked in olive oil) – crumbled
● ¼ cup dried cranberries
● ¼ cup walnuts – roughly chopped
● 1 tbsp olive oil (from the feta jar for extra flavor)
● Salt and pepper – to taste
● Optional: A sprinkle of red pepper flakes or drizzle of balsamic glaze

📝 Instructions

1: Toast the Bread: Lightly toast the sourdough slices until golden and crisp.

2: Prepare the Avocado Base: In a bowl, mash the avocados with a fork. Add a pinch of salt and pepper to taste.

3: Assemble the Toast: Spread a generous layer of mashed avocado onto each slice of toast.

4: Add the Toppings: Top with crumbled feta, halved cherry tomatoes, dried cranberries, and chopped walnuts.

5: Drizzle and Serve: Drizzle olive oil (from the feta jar) over the top. Add a sprinkle of red pepper flakes or a drizzle of balsamic glaze if desired.

🍴 Tips:

Customize: Swap walnuts for pecans or almonds for a different crunch.
Extra Zing: Squeeze fresh lemon juice over the avocado for a brighter flavor.

This upgraded avocado toast is the perfect balance of creamy, tangy, sweet, and crunchy. A flavor explosion you’ll want to make every day! 🥑

01/27/2025

Topped Potato with Herb Pepperoncini Aioli, Microgreens, & Hot Honey Garlic Roasted Salmon

This dish brings together crispy baked potatoes, sweet and spicy roasted salmon, and a tangy herb pepperoncini aioli. Finished with microgreens and capers, it’s a restaurant-quality meal you can make at home!

Ingredients
Baked Potatoes
2 large russet potatoes
1–2 tablespoons olive oil
Pinch of salt and freshly ground black pepper
Hot Honey Garlic Salmon
2 salmon fillets (about 6 oz each)
2 tablespoons honey (hot honey or regular honey + chili flakes)
2 cloves garlic, minced (or 1 teaspoon garlic paste)
1 tablespoon olive oil
1 tablespoon soy sauce (optional, for added depth)
½ teaspoon salt
¼ teaspoon black pepper
Herb Pepperoncini Aioli
½ cup mayonnaise (or Greek yogurt for a lighter option)
2–3 pepperoncini peppers, finely chopped
1–2 tablespoons pepperoncini brine (from the jar)
1 tablespoon fresh herbs, finely chopped (dill, parsley, or chives)
1 clove garlic, finely minced (optional)
Salt and pepper to taste
To Finish / Garnish
A handful of microgreens (or baby greens)
Capers (optional)
Fresh dill sprigs (optional)
Extra black pepper
Drizzle of olive oil
Instructions
1. Prepare the Baked Potatoes
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes. Poke each potato several times with a fork to allow steam to escape.
Rub the potatoes with olive oil and season with salt and pepper.
Place directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until the skins are crispy and the insides are tender.
For extra crispy skin, broil the potatoes for 2–3 minutes at the end.
2. Make the Hot Honey Garlic Salmon
In a small bowl, whisk together honey, minced garlic, olive oil, soy sauce (if using), salt, and black pepper.
Tip: Add chili flakes or hot sauce if you’re using regular honey and want extra heat.
Place the salmon fillets on a parchment- or foil-lined baking dish. Pour the honey-garlic mixture over the fillets, ensuring they’re well-coated.
Roast the salmon in the same 400°F (200°C) oven as the potatoes for 12–15 minutes, depending on thickness. The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
3. Prepare the Herb Pepperoncini Aioli
In a small bowl, mix mayonnaise, chopped pepperoncini, pepperoncini brine, fresh herbs, and minced garlic (if using).
Taste and adjust seasoning with more brine for tanginess, or salt and pepper as needed.
Cover and refrigerate until ready to serve.
4. Assemble the Dish
Once the potatoes are baked, slice them open and gently press the sides to create a pocket.
Flake the salmon into bite-sized chunks.
Spoon some herb pepperoncini aioli into the open potato.
Top with salmon chunks and drizzle additional aioli over the top.
Garnish with microgreens, capers, fresh dill, a sprinkle of black pepper, and an optional drizzle of olive oil.

01/27/2025

Perfectly roasted salmon, crispy potatoes, and vibrant veggies, all cooked on one pan for a no-fuss dinner that’s bursting with flavor!

Ingredients

For the Salmon and Veggies:
4 salmon fillets (about 6 oz each)
1 lb (450g) baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried thyme
Salt and freshly ground black pepper, to taste

For the Lemon Herb Butter:

3 tbsp unsalted butter, melted
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 garlic clove, minced
Juice of 1 lemon

Instructions

1️⃣ Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with oil.

2️⃣ Roast the Potatoes:
In a large bowl, toss the halved baby potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
Spread the potatoes on the sheet pan in a single layer. Roast for 15 minutes.

3️⃣ Add the Veggies:
Toss the broccoli, bell pepper, and zucchini with the remaining olive oil, salt, and pepper.
Add the veggies to the sheet pan with the partially roasted potatoes. Roast for another 10 minutes.

4️⃣ Add the Salmon:
Season the salmon fillets with salt, pepper, and a pinch of smoked paprika.
Nestle the salmon fillets among the potatoes and veggies. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

5️⃣ Make the Lemon Herb Butter:
While the salmon roasts, whisk together melted butter, parsley, dill, minced garlic, and lemon juice.

6️⃣ Serve:
Drizzle the lemon herb butter over the salmon and veggies before serving. Garnish with additional herbs and lemon wedges if desired. Enjoy!

01/26/2025

Garlic Butter Steak Bites with Creamy Mashed Potatoes and Crisp Green Beans 🍽️🧄

Savor the delightful blend of buttery steak bites, velvety mashed potatoes, and vibrant green beans in this mouthwatering dish that'll please everyone at the table!

Ingredients:
- 1 lb sirloin steak, cut into bite-sized pieces
- 1/2 cup milk
- 1 tbsp soy sauce
- 4 large russet potatoes, peeled and cubed
- 3 tbsp butter (divided)
- 1 lb green beans, trimmed
- 4 cloves garlic, minced (divided)
- 1 tbsp olive oil (divided)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish

Instructions:
1. Start by boiling the potatoes: Place the cubed russet potatoes in a large pot, cover them with water, and bring to a boil. Cook until fork-tender, about 15 minutes.

2. Once cooked, drain the potatoes and return them to the pot. Add 1/4 cup of butter, milk, salt, and pepper, then mash until the mixture is smooth and creamy. Cover to keep warm.

3. Next, prepare the green beans: In a skillet, heat 1 tbsp of olive oil over medium heat. Add the trimmed green beans and sauté until tender, about 5-7 minutes.

4. Add 2 cloves of minced garlic to the skillet with the beans and sauté for an additional 2 minutes. Season with salt and pepper, then remove from heat and keep warm.

5. Now focus on the steak bites: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the steak pieces and cook until they are browned on all sides, approximately 5-7 minutes.

6. Remove the steak bites from the skillet and set them aside. In the same skillet, add 2 tbsp of butter and the remaining 2 cloves of minced garlic. Cook until the garlic becomes fragrant, around 1 minute.

7. Return the browned steak bites to the skillet and toss them in the garlic butter mixture. Stir in the soy sauce, and season with salt and pepper to taste.

8. To serve, plate the creamy mashed potatoes, sautéed green beans, and garlic butter steak bites. Garnish the steak bites with fresh chopped parsley for a pop of color and flavor.

Nutritional Information: Approximately 600 kcal per serving, serving size is 4 servings.

Time: Preparation time: 15 minutes | Cooking time: 25 minutes.

01/26/2025

Sweet and Tangy BBQ Chicken Meatball Pasta 🍝🍗
A delicious fusion of smoky BBQ flavors and creamy pasta, paired with juicy chicken meatballs for a hearty and satisfying dish!
Ingredients
For the Meatballs:
• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
For the Pasta:
• 12 oz pasta (penne or your choice)
• 2 tbsp olive oil
• 1/2 cup BBQ sauce
• 1/2 cup cream or milk
• 1/4 cup chicken broth
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
Garnishes:
• Fresh parsley, chopped
• Additional grated parmesan cheese
Instructions
1 Prepare the Meatballs
◦ In a bowl, mix ground chicken, breadcrumbs, parmesan cheese, egg, garlic powder, onion powder, smoked paprika, salt, and pepper.
◦ Form the mixture into small meatballs, about 1 inch in diameter.
2 Cook the Meatballs
◦ Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides and fully cooked, about 8-10 minutes. Remove and set aside.
3 Cook the Pasta
◦ Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
4 Make the Sauce
◦ In the same skillet used for the meatballs, add BBQ sauce, cream or milk, and chicken broth. Stir until well combined and simmer for 2-3 minutes.
◦ Add the cooked pasta to the sauce, tossing to coat evenly. Stir in reserved pasta water if needed for desired consistency.
5 Combine and Serve
◦ Return the meatballs to the skillet, gently tossing to coat them in the sauce.
◦ Serve warm, garnished with fresh parsley and grated parmesan cheese.
✨ A perfect balance of smoky, creamy, and tangy flavors in one irresistible dish!

01/26/2025

Salmon and Shrimp Alfredo 🍣🦐🍝

Ingredients:

For the Salmon and Shrimp:
- 2 salmon fillets (6 oz each)
- 8 large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon paprika

For the Alfredo Sauce:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste

For the Pasta:
- 8 oz fettuccine or linguine pasta
- 1 tablespoon olive oil (to toss the pasta)

For Garnish:
- Fresh parsley, chopped

Directions:

1. Cook the Pasta:
Boil the pasta according to package instructions until al dente. Drain, toss with olive oil, and set aside.

2. Cook the Salmon and Shrimp:
Heat olive oil in a skillet over medium-high heat. Season the salmon fillets and shrimp with salt, pepper, and paprika.
Cook the salmon for 4-5 minutes per side, or until golden and cooked through. Remove and set aside. In the same skillet, cook the shrimp for 1-2 minutes per side until pink and fully cooked. Remove and set aside.

3. Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and simmer for 3-4 minutes, stirring occasionally. Add Parmesan cheese and stir until the sauce is smooth. Season with salt and black pepper to taste.

4. Combine:
Add the cooked pasta to the Alfredo sauce and toss until fully coated. Plate the pasta and top with the cooked salmon and shrimp.

5. Garnish and Serve:
Sprinkle with fresh parsley and serve warm.

Prep time: 15 min, Cooking time: 20 min, Servings: 2, Kcal: 650 per serving

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