DrumSage2017

[Maya @mafifi0]

Salva essa dica de Receita: Tirinhas de Carne com Creme de Queijo e Batata

[Spoon&Soul @SpoonandSoul]

Orange Blossom Cheesecake Gems 🍊🍊
"Little bites of citrus heaven"

Serves: 12 mini cheesecakes
Ingredients
For the crust:
1 cup graham cracker crumbs
3 tbsp melted butter
1 tbsp sugar
For the cheesecake:
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp fresh orange juice
1 tsp orange zest
For the topping:
½ cup whipped cream
Orange slices, halved
Small orange segments
Crushed graham crackers or cookie crumbs
Extra orange zest
Instructions:
Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
Mix the graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon into each liner and bake for 5 minutes. Let cool.
Beat the cream cheese and sugar until smooth. Add the egg, vanilla, orange juice, and orange zest, mixing just until combined.
Spoon the filling over the crusts, filling each about ¾ full.
Bake for 18–22 minutes, until the centers are just set. Cool completely, then refrigerate for at least 4 hours or overnight.
Pipe a swirl of whipped cream onto each cheesecake. Garnish with a half orange slice, a few orange segments, and a sprinkle of crushed graham crackers and orange zest. 😋

[So Real Foods @sorealfoods]

Loaded Fried Burrito Balls🔥

© melomeal1

[Flavorful Kitchen Adventures @ann_ann886]

Garlic Butter Pan‑Seared Pork Chops

Servings: 4 Prep: 10 minutes Cook: 10–14 minutes (plus rest)

Ingredients
4 boneless pork chops, 1 to 1¼ inches thick (about 8–10 oz each)
1½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
½ tsp smoked paprika (optional, for color)
1–2 tbsp neutral oil (canola/avocado)
3 tbsp unsalted butter
4 garlic cloves, lightly smashed (leave whole so they don’t burn)
2–3 sprigs fresh thyme or rosemary
1 tbsp chopped parsley (finish)
Lemon wedges (optional)

Instructions
Season
Pat chops very dry. Mix salt, pepper, garlic powder, and paprika; season both sides (and edges).
Sear
Heat a heavy skillet (cast iron ideal) over medium‑high until hot. Add oil; when it shimmers, lay in chops without crowding.
Sear 2–3 minutes until a deep golden crust forms. Flip.
Butter baste
Drop heat to medium. Add butter, smashed garlic, and herb sprigs to the pan.
As butter foams, tilt the skillet and spoon the garlicky butter over the chops continuously for 1–2 minutes. This builds flavor and finishes the cook.
Doneness
Cook until the thickest part hits 140–145°F (60–63°C) with an instant‑read thermometer, about 3–5 minutes after the flip depending on thickness. If your chops are very thick, lower heat to medium‑low and give them another minute per side, basting as you go.
Rest and serve
Move chops to a warm plate, spoon some butter/garlic over, and rest 5 minutes (carryover brings them to a juicy 145°F).
Sprinkle parsley and serve with pan butter and optional lemon squeeze.
Pan sauce (optional, 2 minutes)
After removing chops, keep garlic/herbs in the skillet. Add ¼ cup chicken stock and 1 tsp Dijon; simmer 60–90 seconds, scraping up browned bits. Whisk in 1 tbsp cold butter off heat; salt/pepper to taste. Spoon over chops.

Tips
Thick chops stay juicier; thin chops overcook fast — reduce sear time if using ¾-inch cuts.
Don’t overcrowd; sear in batches for real browning.
If the garlic starts to darken, slide it to a cooler spot in the pan.
Great sides: mashed or roasted potatoes, green beans, asparagus, or a crisp salad.

Variation ideas
Honey‑garlic: whisk 1 tbsp honey into the finishing butter.
Mustard‑herb: rub chops with 1 tsp Dijon before seasoning.
Smoky: swap paprika for chipotle powder and finish with lime.

[Daily Loud @DailyLoud]

Award-winning Tokyo bartender Yuzo Komai continues to impress 🤯

[Flavorful Kitchen Adventures @ann_ann886]

Garlic Butter Shrimp

Servings: 4 Prep: 10 minutes Cook: 6–8 minutes

Ingredients
1½ lb large shrimp (16–20 ct), peeled and deveined, tails on or off
1 tsp kosher salt
½ tsp black pepper
½ tsp paprika (optional, for color)
2 tbsp olive oil
4 tbsp unsalted butter, divided (2 tbsp + 2 tbsp)
5–6 cloves garlic, finely minced
¼–½ tsp red pepper flakes (to taste)
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp chopped parsley (plus more for garnish)
Optional add-ins/serve with
½ cup dry white wine (or chicken stock) to deglaze
Lemon wedges
Cooked rice, pasta, or crusty bread

Instructions
Season the shrimp
Pat shrimp very dry. Toss with salt, pepper, and paprika (if using).
Sear
Heat a large skillet over medium‑high. Add olive oil and 2 tbsp butter.
When foaming, add shrimp in a single layer. Cook 1½–2 minutes until just pink on the underside; flip and cook 30–60 seconds more. Transfer to a bowl (they’ll finish in the sauce).
Build the garlic butter
Lower heat to medium. Add remaining 2 tbsp butter. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant (don’t brown).
Optional deglaze: splash in wine/stock; simmer 30–60 seconds, scraping up any browned bits.
Finish
Stir in lemon juice and zest, then return shrimp (and any juices) to the skillet. Toss 30–60 seconds until coated and just cooked through. Off heat, fold in parsley. Taste and adjust salt/acid.
Serve
Plate immediately with extra parsley and lemon wedges. Spoon the buttery pan sauce over rice, pasta, or toasted bread.

Tips
Don’t overcook: pull shrimp the moment they’re opaque and slightly curled.
Extra glossy sauce: whisk in 1 tsp cold butter off heat.
Garlic‑lover option: add a small grated garlic clove at the very end for a fresher bite.
Make it scampi‑style pasta: reserve ¾ cup pasta water; toss cooked spaghetti with the shrimp and sauce, adding splashes of pasta water to emulsify.

[Food Pleaser @FoodPleaser]

Shrimp & Avocado Bowls with Mango Salsa & Chili Lime Sauce (+ Recipe)

Ingredients:

For the Bowls:

1 lb large shrimp, peeled and deveined

1–2 ripe avocados, sliced

1 large ripe mango, diced

2 cups cooked rice or quinoa

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

For the Lime-Chili Sauce:

2 tbsp olive oil

2 tbsp fresh lime juice

1 tbsp honey

1 tsp chili flakes (adjust to taste)

1 garlic clove, minced

Salt and pepper, to taste

For the Mango Salsa:

1 large ripe mango, diced

¼ red onion, finely chopped

½ red bell pepper, diced

1 small jalapeño, minced

2 tbsp lime juice

1 tbsp fresh cilantro, chopped

Pinch of salt

Directions:

Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, salt, pepper, and a pinch of chili flakes. Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque. Remove from heat and set aside.

Make the Mango Salsa:
In a small bowl, combine the diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Stir gently and set aside to marinate.

Prepare the Lime-Chili Sauce:
Whisk together olive oil, lime juice, honey, chili flakes, minced garlic, salt, and pepper until smooth. Adjust sweetness or spice to taste.

Assemble the Bowls:
Divide the rice or quinoa between two bowls. Top each with sliced avocado, cooked shrimp, and a generous scoop of mango salsa.

Garnish & Serve:
Drizzle with the lime-chili sauce and sprinkle with chopped cilantro. Serve with lime wedges on the side for an extra burst of freshness.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Calories: 480 cal | Servings: 2 servings

[𝕏 Cuisines @XWorldCuisines]

5 MINUTE WEEKNIGHT DINNER PREP: Alfredo Chicken Bacon Ravioli Bake

Ingredients:
1 (24 oz) jar Rao's Homemade Alfredo sauce
1(20-25 oz) package refrigerated ravioli
3 pre-cooked chicken breasts, sliced or diced (or rotisserie chicken)
2-3 cups fresh spinach
1/2-1 cup bacon bits
2 cups shredded mozzarella cheese

Instructions:
Preheat oven to 375°F.
Spread 1/3 jar Alfredo on bottom of a 9x13 baking dish.
Add a layer of ravioli.
Add spinach, chicken, and bacon bits.
Spoon more Alfredo over the top.
Repeat layers.
Top with mozzarella cheese.
Cover and bake 30-35 minutes.
Uncover and bake 10-15 minutes until bubbly.

🎥 whitneykailyn_ | IG

[Soulfood @Soulfoodiiee]

🍽 Honey Garlic Chicken
👩🏻‍🍳 Erin Lim | Erin's Cozy Kitchen

📝 Recipe In The Comments

[Spoon&Soul @SpoonandSoul]

Coconut Curry Salmon with Fragrant Rice 🥥🐟🍚
"Creamy, comforting, and full of tropical flavor"

Ingredients
For the Salmon:
4 salmon fillets
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp ground cumin
1 tsp paprika
For the Coconut Curry Sauce:
1 tbsp butter
1 small onion, finely diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red chili, sliced
1 tbsp curry powder
1 tsp turmeric
1 can (400 ml) coconut milk
½ cup chicken or vegetable broth
1 tbsp lime juice
Salt and black pepper to taste
For Serving:
2 cups cooked jasmine or basmati rice
Fresh cilantro, chopped
Extra sliced red chili for garnish
Instructions:
Season the salmon with salt, pepper, garlic powder, cumin, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side until golden. Remove and set aside.
In the same skillet, melt the butter. Sauté the onion until softened, then add the garlic, ginger, and chili. Cook for 1 minute.
Stir in the curry powder and turmeric, cooking for 30 seconds until fragrant.
Pour in the coconut milk and broth. Simmer for 5–7 minutes until the sauce thickens slightly.
Stir in the lime juice and season with salt and pepper.
Return the salmon to the skillet and gently simmer for 3–5 minutes, spooning the sauce over the fillets.
Serve the salmon over fragrant rice, generously spooning the coconut curry sauce on top. Garnish with fresh cilantro and sliced red chili. 😋

[Ngan Thanh @NThanh86518]

Pan-Seared Mediterranean Cod in Tomato Basil Sauce!

👌 Ingredients:
🐟 4 cod fillets
🧂 Salt and pepper, to taste
🫒 2 tbsp olive oil
🧅 1 small onion, finely chopped
🧄 3 cloves garlic, minced
🍅 1 can (14.5 oz) diced tomatoes
🍷 1/4 cup dry white wine
🌿 1/4 cup fresh basil, chopped
🌿 1 tsp dried oregano
🫒 1/4 cup Kalamata olives, sliced
🥄 2 tbsp capers, drained
🌿 Fresh basil leaves, for garnish
🍋 Lemon wedges, for serving.

👌 Directions:
Step 1: Pat the cod dry and season with salt and pepper. Pan-sear in olive oil for 3–4 minutes per side until golden and cooked through. Remove and set aside
Step 2: Prepare the Tomato Basil Sauce Add remaining olive oil and sauté onion until softened. Stir in garlic, diced tomatoes, white wine, basil, and oregano; simmer for 5 minutes. Add sliced Kalamata olives and capers, then season with salt and pepper.
Step 3: Combine and Serve – Return the seared cod fillets to the skillet, nestling them into the tomato basil sauce. Spoon some of the sauce over the top of the cod. Cook for another 2–3 minutes to allow the flavors to meld together.
Step 4: Garnish and Serve: Garnish with fresh basil leaves. Serve the pan-seared Mediterranean cod with lemon wedges on the side. Enjoy your flavorful pan-seared Mediterranean cod in tomato basil sauce!
. Prep Time: 10 minutes
. Cooking Time: 20 minutes
. Total Time: 30 minutes
. Servings: 4
#MediterraneanCod
#TomatoBasilSauce
#HealthyDinner

[Summer's Savor @summer_food]

🌴 Tropical Coconut Lime Fish Curry with Jasmine Rice 🍚
🛒 Ingredients

For the Curry

1 lb firm white fish (cod, tilapia, halibut), cut into bite-sized pieces

1 tbsp coconut oil or vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp red or green curry paste

1 can (13.5 oz) coconut milk

1 cup fish or vegetable broth

Zest and juice of 1 lime

1 tbsp fish sauce (optional)

1 tsp sugar (optional)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro & lime wedges for garnishFruits & Vegetables

For the Jasmine Rice

1 cup jasmine rice

2 cups water

Pinch of salt

👩‍🍳 Instructions — Detailed

1️⃣ Cook the Jasmine Rice
Rinse the rice thoroughly under cold water to remove excess starch — this ensures fluffy, fragrant grains.
Combine the rice, water, and a pinch of salt in a saucepan. Bring to a boil, then immediately reduce to low heat. Cover and let it gently steam for 15 minutes. Turn off the heat and let it rest (still covered) for 5 minutes before fluffing with a fork.Grains & Pasta

2️⃣ Start the Curry Base

In a large skillet or pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until it begins to soften. Add the minced garlic and ginger, stirring until fragrant.
Mix in the curry paste, allowing it to toast for 1 minute — this helps release its full aroma.Flora & Fauna

3️⃣ Add the Coconut Broth
Pour in the coconut milk and broth. Stir well to dissolve the curry paste into a smooth, creamy sauce. Bring the mixture to a gentle simmer.

4️⃣ Season with Lime & Balance
Stir in the lime zest and juice for brightness. Add fish sauce for depth and sugar to balance acidity if desired. Taste and adjust seasoning according to preference.

5️⃣ Add Vegetables & Fish
Add the bell pepper and snap peas (or green beans). Simmer for 3–4 minutes until tender-crisp.
Gently nestle the fish pieces into the curry. Cook for 4–5 minutes, or just until the fish turns opaque and flakes easily.

6️⃣ Garnish & Serve
Remove from heat. Top with fresh cilantro and serve with lime wedges.
Spoon the fragrant curry over warm jasmine rice and enjoy a tropical escape in every bite.

[Soulfood @Soulfoodiiee]

🍽 Garlic Bread Grilled Cheese Hot Dogs
👨🏻‍🍳 Tom Judkins | The Backyard Palate

📝 Recipe Link In The Comments

[Spoon&Soul @SpoonandSoul]

Golden Cheddar Beef Goulash 🧀🥩🍝
"Cheesy goodness meets hearty beef"

Ingredients
500 g (1 lb) lean ground beef
2 cups elbow macaroni
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 small red bell pepper, diced
2 tbsp tomato paste
1 cup beef broth
1 cup milk or heavy cream
2 cups sharp cheddar cheese, shredded
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp black pepper
Salt, to taste
2 tbsp chopped fresh parsley
Instructions:
Cook the macaroni according to the package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté the onion and bell pepper for 3–4 minutes, then stir in the garlic.
Add the ground beef and cook until browned. Drain any excess fat.
Stir in the tomato paste, smoked paprika, Italian seasoning, salt, and black pepper. Cook for 1 minute.
Pour in the beef broth and let it simmer for 5 minutes.
Reduce the heat to low, add the milk or cream, then stir in the cheddar cheese until smooth and creamy.
Fold in the cooked macaroni and toss until every piece is coated in the rich cheese sauce.
Sprinkle with fresh parsley and serve hot with garlic bread or a crisp green salad.
Tip:
For extra flavor, top with a little more cheddar and place under the broiler for 2–3 minutes until bubbly and golden. 😋

[Recipe Vault @TasteCraftby]

These garlic butter steak bites are juicy, packed with flavor, and perfect for dinner or meal prep!🔥🍖

[Flavorful Kitchen Adventures @ann_ann886]

Honey Pineapple Salmon

Servings: 4 Prep: 10 minutes Cook: 12–15 minutes
Ingredients
4 salmon fillets (5–6 oz each), skin on or off, patted very dry
2 cups fresh pineapple chunks (plus extra rings for garnish)
2 green onions, thinly sliced
1–2 tbsp fresh parsley or cilantro, chopped (garnish)
1 tbsp neutral oil (for searing; skip if baking only)
Pinch sesame seeds (optional)
Honey‑pineapple glaze
1/3 cup pineapple juice (from the fruit or canned, not from concentrate if possible)
1/4 cup honey
2 tbsp low‑sodium soy sauce (or tamari)
1 tbsp rice vinegar or lime juice
1 tbsp brown sugar (optional for extra lacquer)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp chili flakes or a squeeze of sriracha (optional heat)
1 tsp cornstarch mixed with 2 tsp water (slurry; for thick, glossy finish)

Method A — Skillet‑sear + oven finish
Make the glaze: In a small saucepan, combine pineapple juice, honey, soy, vinegar/lime, brown sugar (if using), garlic, ginger, and chili. Simmer 2–3 minutes. Stir in cornstarch slurry; simmer 30–60 seconds until glossy. Remove from heat.
Prep salmon: Lightly season fillets with a pinch of salt and pepper (soy adds salt later).
Sear: Heat a large oven‑safe skillet over medium‑high. Add oil; when shimmering, place salmon flesh‑side down. Sear 2 minutes to get color, then flip skin‑side down.
Sauce + pineapple: Spoon some glaze over salmon. Scatter pineapple chunks (or a few rings) around the fish; toss them in a little glaze.
Oven finish: Transfer skillet to a 400°F (204°C) oven for 6–8 minutes, until salmon flakes easily (125–130°F for medium; 135°F for more done). Brush once more with glaze in the last minute.
Serve: Spoon pan juices over salmon. Top with green onion, herbs, and sesame seeds. Add extra pineapple on top.
Method B — Sheet‑pan (hands‑off)
Line a sheet pan with foil and lightly oil. Place salmon and pineapple; brush salmon generously with glaze. Bake at 425°F (218°C) for 9–12 minutes (thickness varies). Broil 1 minute to caramelize.
Method C — Grill
Oil grates well. Grill pineapple rings first 2–3 minutes/side to char. Grill salmon over medium‑high, skin‑side down 5–7 minutes; brush with glaze, flip 1–2 minutes to lacquer. Warm remaining glaze and spoon over to serve.
Tips for success
Dry fish = better sear and lacquer.
Don’t overcook: pull at temp; carryover heat finishes it.
Extra sticky finish: brush with hot glaze right after cooking.
No fresh pineapple? Use canned chunks in juice; use the juice for the glaze.
Serving ideas
Coconut rice or jasmine rice and steamed broccoli/asparagus
Lime wedges for squeezing
Quick cucumber salad (rice vinegar, a little sugar, sesame oil)
Quick coconut rice
Simmer 1 cup jasmine rice with 3/4 cup coconut milk + 3/4 cup water + pinch salt. Rest 10 minutes; fluff.
Make‑ahead
Glaze keeps 4–5 days refrigerated. Warm gently to loosen before using.
Enjoy the sweet‑tangy, garlicky glaze with that charred pineapple pop!

[Soulfood @Soulfoodiiee]

🍽 Hot Honey Chicken Sliders
👩🏻‍🍳 Mallory Austin | Bad Batch Baking

📝 Recipe In The Comments

[Flavorful Kitchen Adventures @ann_ann886]

🍋 Lemon Butter Pork Chops
Ingredients:
Meat
4 boneless pork chops
Produce
4 garlic cloves, minced
1 tsp garlic powder
1 tsp lemon zest
Juice of 1 lemon (about 3 tbsp)
2 tbsp fresh parsley, chopped
Canned Goods
1 cup chicken broth
Baking & Spices
1 tsp paprika
Salt and pepper, to taste
Oils & Vinegars
1 tbsp olive oil
Dairy
3 tbsp unsalted butter

Instructions:
Season the Pork Chops:
Pat pork chops dry with paper towels.
Season both sides with salt, pepper, paprika, and garlic powder.
Sear the Pork Chops:
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add pork chops and sear for about 3–4 minutes per side until golden brown. Remove and set aside.
Make the Lemon Butter Sauce:
In the same skillet, reduce heat to medium.
Add 3 tbsp unsalted butter.
Once melted, add minced garlic and sauté for about 30 seconds, until fragrant.
Pour in 1 cup chicken broth, lemon juice, and lemon zest. Stir to combine.
Bring to a simmer and cook for 3–4 minutes to slightly reduce the sauce.
Return Pork to Pan:
Place pork chops back into the skillet, spoon some sauce over the top.
Simmer uncovered for 5–7 minutes, or until the pork is cooked through (internal temp of 145°F / 63°C).
Finish and Serve:
Sprinkle with chopped parsley.
Serve hot with pan sauce spooned over the pork chops.

[Soulfood @Soulfoodiiee]

🍽 Grilled Hot Honey Chicken with Fresh Peach Salsa
👩🏻‍🍳 Caitlin Prettyman | Kalefornia Kravings

📝 Recipe In The Comments

[sal @cuavek]

That looks so good, I gotta try this one day