shef remā👩🏼‍🍳

وصفات سهله وسريعة ولذيذة👌🏼🍲

[shef remā👩🏼‍🍳 @Reema_Cook]

@MhmdAlissa Terrorism does not recognize borders and its consequences can extend far beyond one country making international cooperation essential for lasting security

[Flavorful Kitchen Adventures @ann_ann886]

Chicken Piccata Meatballs

Serves: 4 • Prep: 20 minutes • Cook: 20 minutes • Total: ~40 minutes

Ingredients
For the meatballs
1 lb (450 g) ground chicken
1/2 cup panko breadcrumbs
1 large egg
1/4 cup grated Parmesan
2 garlic cloves, minced
2 tbsp finely chopped parsley
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil, for cooking
For the piccata sauce
2 tbsp butter
2 garlic cloves, minced
1 1/4 cups chicken broth
1/4 cup fresh lemon juice
2 tbsp capers, drained
1 tsp Dijon mustard
1 tbsp flour mixed with 2 tbsp water, or 1 tsp cornstarch mixed with 1 tbsp water
2 tbsp chopped parsley
1–2 tbsp heavy cream (optional, for a silkier sauce)
Salt and black pepper, to taste
For serving
Lemon slices or wedges
Extra parsley
Mashed potatoes, pasta, rice, or roasted vegetables

Instructions
Make the meatball mixture
In a large bowl, combine ground chicken, panko, egg, Parmesan, garlic, parsley, lemon zest, lemon juice, salt, and black pepper.
Mix just until combined.
Form into 14–16 meatballs.
Brown the meatballs
Heat olive oil in a large skillet over medium heat.
Add the meatballs and cook for 6–8 minutes, turning often, until golden on most sides. They do not need to be fully cooked yet.
Transfer to a plate.
Start the piccata sauce
In the same skillet, melt the butter over medium heat.
Add garlic and cook for 20 seconds.
Pour in chicken broth, lemon juice, capers, and Dijon mustard.
Stir and bring to a gentle simmer.
Thicken the sauce
Stir in the flour slurry or cornstarch slurry.
Simmer 1–2 minutes until slightly thickened and glossy.
If you want a slightly creamier look like the photo, stir in 1–2 tbsp heavy cream.
Finish cooking
Return the meatballs and any juices to the skillet.
Spoon sauce over them, cover loosely, and simmer 6–8 minutes until the meatballs are cooked through and tender.
Finish and serve
Sprinkle with chopped parsley.
Serve with lemon slices and extra sauce spooned over the top.

Tips
Ground chicken is soft, so lightly oil your hands when rolling the meatballs.
Don’t overmix or the meatballs can turn dense.
For a stronger piccata flavor, add a little extra lemon zest at the end.
If you love capers, add an extra spoonful for more salty-briny punch.

Optional add-ins
A handful of baby spinach stirred into the sauce
A little extra Parmesan in the meatball mix
Crushed red pepper for a subtle kick

[Spoon&Soul @SpoonandSoul]

SLOW-COOKED MONGOLIAN BEEF NOODLE BLISS 🥩🍜
"Slow-cooked perfection in every bite"

Servings: 4–6
INGREDIENTS
For the beef:
800 g beef flank steak or beef chuck, thinly sliced against the grain
1 tablespoon vegetable oil
4 garlic cloves, minced
1 tablespoon fresh ginger, finely grated
1 medium onion, thinly sliced
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch, for thickening

For the Mongolian sauce:
120 ml low-sodium soy sauce
120 ml beef broth
80 ml hoisin sauce
60 g brown sugar
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon chilli flakes
2 tablespoons water, mixed with the cornstarch if needed

For the noodles:
350–400 g wide egg noodles or flat wheat noodles
1 teaspoon salt, for the noodle water
1 teaspoon sesame oil, optional

For garnish:
4 spring onions, sliced diagonally
1 tablespoon toasted sesame seeds
Extra chilli flakes

Method
Step 1: Prepare the beef:
Slice the beef thinly against the grain to help keep it tender. If the meat is difficult to slice, place it in the freezer for 15–20 minutes first.
Pat the beef dry and season lightly with black pepper. Avoid adding extra salt at this stage because the soy sauce will provide plenty of seasoning.
Step 2: Prepare the Mongolian sauce:
In a bowl, whisk together the soy sauce, beef broth, hoisin sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and chilli flakes.
Stir until the sugar is mostly dissolved and the ingredients are well combined.
Step 3: Assemble the slow cooker:
Lightly grease the inside of the slow cooker with a little oil.
Place the sliced beef and onion, if using, inside. Pour the prepared sauce over the beef and stir to coat the pieces evenly.
Cover with the lid and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender. Cooking times can vary depending on the cut of beef and your slow cooker.
Step 4: Thicken the sauce:
About 20–30 minutes before serving, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
Stir the mixture into the slow cooker. Cover and cook for another 15–20 minutes, until the sauce becomes glossy and thick enough to coat the beef.
If the sauce is still too thin, mix a little additional cornstarch with cold water and add it gradually. If it becomes too thick, add a splash of beef broth.
Step 5: Cook the noodles:
Bring a large pot of water to a boil and add a little salt.
Cook the noodles according to the package instructions until tender but still slightly firm. Drain well.
If desired, toss the noodles with a small amount of sesame oil to prevent sticking.
Step 6: Combine the noodles and beef:
Add the cooked noodles to a large serving bowl or skillet. Spoon the Mongolian beef and its thick, glossy sauce over the noodles.
Toss gently until the noodles are evenly coated. If you prefer, serve the noodles in individual bowls and spoon the beef and sauce over the top.
Allow everything to sit together for 1–2 minutes so the noodles can absorb some of the savoury sauce.
Step 7: Garnish and serve:
Sprinkle the dish with sliced spring onions and toasted sesame seeds. Add extra chilli flakes if you enjoy a little heat.
Serve immediately while hot, with the tender beef, silky noodles, and rich sauce beautifully combined.

Tips:
For extra tenderness, slice the beef thinly against the grain.
For the best flavour, use fresh garlic and ginger rather than powdered alternatives.
For a richer sauce, add a little extra hoisin sauce, but taste before adding more soy sauce.
Do not add the noodles to the slow cooker at the beginning, as they may become overly soft. Cook them separately and combine just before serving.
For added vegetables, stir-fry sliced bell peppers, carrots, broccoli, or snow peas and toss them with the finished noodles.
For a spicy version, increase the chilli flakes or add a little chilli garlic sauce.🥩🍜

[Spoon&Soul @SpoonandSoul]

SAVORY ONION & GARLIC BEEF 🧅🧄🥩
"Simple, savory, and delicious"

Ingredients
For the beef:
500 g (1.1 lb) beef sirloin, tenderloin, or other tender beef, cut into thin bite-sized pieces
1 tbsp soy sauce
1 tsp cornstarch
½ tsp freshly ground black pepper
½ tsp paprika
¼ tsp salt
1 tbsp neutral cooking oil

For the onion & garlic:
1 large yellow or brown onion, thinly sliced
8–10 garlic cloves, peeled and sliced
1 tbsp butter
1 tbsp cooking oil
1 tsp fresh thyme leaves

For the savory sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tsp honey or brown sugar
½ tsp freshly ground black pepper
¼ cup (60 ml) beef stock or water
1 tsp cornstarch
1 tbsp cold water

To finish:
2 tbsp fresh parsley, finely chopped
Extra black pepper
A small knob of butter

Preparation
1. Prepare the beef:
Pat the beef dry with paper towels. This is important because dry beef will brown much better.
Place the beef in a bowl and add 1 tbsp soy sauce, 1 tsp cornstarch, paprika, black pepper, and salt. Toss thoroughly until every piece is lightly coated.
Let it rest for 10–15 minutes while you prepare the other ingredients.
2. Prepare the sauce:
In a small bowl, combine:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tsp honey or brown sugar
½ tsp black pepper
¼ cup beef stock
Mix well and set aside.
In another small bowl, mix 1 tsp cornstarch with 1 tbsp cold water to make a smooth slurry.
3. Sear the beef:
Heat a large skillet over high heat until very hot.
Add 1 tbsp oil, then carefully add the beef. Don't overcrowd the pan—cook in batches if necessary.
Sear for approximately 1–2 minutes per side, depending on the thickness, until the beef develops a deep golden-brown crust.
Transfer the beef to a plate. It doesn't need to be completely cooked through at this stage; it will finish cooking in the sauce.
4. Caramelize the onions:
Reduce the heat to medium and add another tablespoon of oil and the butter.
Add the sliced onions and cook for 5–7 minutes, stirring occasionally. Let them soften and develop golden-brown edges.
For deeper flavor, cook them a few minutes longer until lightly caramelized.
5. Add the garlic:
Add the sliced garlic and thyme, if using.
Cook for 1–2 minutes, stirring constantly. The garlic should become fragrant and lightly golden, but don't let it burn.
6. Make the sauce:
Pour the prepared sauce into the skillet.
Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan. Those little caramelized pieces add tremendous flavor.
Bring the sauce to a gentle simmer.
7. Return the beef:
Add the seared beef and any juices that collected on the plate.
Stir everything together and simmer for 2–3 minutes, allowing the beef to finish cooking and absorb the sauce.
8. Make it glossy:
Give the cornstarch slurry another quick stir, then slowly pour it into the skillet while stirring.
Cook for about 30–60 seconds, until the sauce thickens and becomes glossy enough to coat the beef and onions.
If the sauce becomes too thick, add a splash of beef stock or water.
9. Finish:
Turn off the heat and stir in a small knob of butter for extra richness, if desired.
Scatter freshly chopped parsley over the top and finish with a generous sprinkle of black pepper.
To Serve:
Serve immediately with:
Steamed jasmine or basmati rice
Creamy mashed potatoes
Buttered noodles
Crusty bread
Steamed vegetables
Tip:
For the most tender beef, slice it against the grain and avoid overcooking it. The combination of deeply browned beef, sweet onions, and abundant golden garlic is what gives this dish its irresistible flavor.🧅🧄🥩

[Spoon&Soul @SpoonandSoul]

HONEY GARLIC GLAZED BEEF 🍯🧄🥩
"Sweet, sticky, garlicky perfection in every bite"

Servings: 4

Ingredients
For the Beef:
600 g beef steak, cut into bite-sized cubes
2 tablespoons cornstarch
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper
½ teaspoon paprika
2 tablespoons vegetable oil, for frying

For the Honey Garlic Sauce:
4 tablespoons honey
4 garlic cloves, finely minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar or fresh lemon juice
½ teaspoon chili flakes, or to taste
¼ cup (60 ml) beef stock or water
1 teaspoon cornstarch mixed with 1 tablespoon water
1 teaspoon sesame oil

For Garnishing:
2 red chilies, thinly sliced
2 green onions, chopped
1 teaspoon sesame seeds
Extra chopped garlic or fresh coriander

Instructions
1. Prepare the Beef:
Pat the beef dry with paper towels and cut it into evenly sized, bite-sized pieces.
Place the beef in a bowl and add the soy sauce, black pepper, and paprika. Mix well and let it marinate for 10–15 minutes.
Sprinkle the cornstarch over the beef and toss until every piece is lightly coated. This helps create a deliciously browned exterior and allows the sauce to cling to the meat.
2. Sear the Beef:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the beef in a single layer, working in batches if necessary to avoid overcrowding the pan.
Sear for approximately 2–4 minutes per side, depending on the size of the pieces and the cut of beef, until nicely browned and cooked to a safe internal temperature.
Transfer the beef to a plate and set aside. Avoid overcooking lean cuts, as they can become tough.
3. Prepare the Honey Garlic Sauce:
Reduce the heat to medium and add a small drizzle of oil if needed.
Add the minced garlic and cook for 30–45 seconds, stirring constantly until fragrant. Do not let the garlic burn.
Add the honey, soy sauce, oyster sauce, rice vinegar, chili flakes, and beef stock. Stir well and bring the mixture to a gentle simmer.
Cook for 2–3 minutes, allowing the flavours to combine.
4. Thicken the Glaze:
Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring continuously.
Cook for another 1–2 minutes until the sauce becomes glossy, slightly thick, and sticky enough to coat the back of a spoon.
Stir in the sesame oil for a rich, nutty aroma.
5. Toss the Beef in the Glaze:
Return the cooked beef to the skillet and toss thoroughly until every piece is coated in the honey-garlic sauce.
Add the sliced red chilies and half of the chopped green onions. Cook for another 1–2 minutes, stirring gently so the glaze coats the beef evenly without burning.
If the sauce becomes too thick, add a tablespoon of water or stock. If it is too thin, simmer briefly until it reaches the desired consistency.
6. Garnish and Serve:
Transfer the glazed beef to a serving bowl. Sprinkle with sesame seeds, the remaining green onions, and additional sliced chilies if desired.
Serve immediately while the beef is hot and the glaze is beautifully glossy.

Serving Suggestions:
This honey garlic glazed beef pairs wonderfully with:
Steamed jasmine rice or basmati rice
Egg fried rice
Stir-fried noodles
Steamed broccoli, carrots, or bok choy
Sautéed bell peppers and snap peas

Tips
For tender beef:
Choose a tender steak cut, such as sirloin or ribeye, and slice against the grain when appropriate.
For extra caramelization:
Sear the beef in small batches so it browns rather than steams.
For a balanced flavour:
Add a little extra lemon juice or rice vinegar if the sauce tastes too sweet.
For more heat:
Add fresh red chilies or extra chili flakes.
For the perfect glaze:
Add the honey sauce after searing and avoid cooking it over excessively high heat, as honey can burn quickly.🍯🧄🥩

[Spoon&Soul @SpoonandSoul]

Crab & Mushroom Garlic Butter Noodles🦀 🍄🧄🍝
"Garlicky, buttery seafood bliss"

Servings: 4
Ingredients
For the noodles:
400g spaghetti or linguine
Salt, for the pasta water

For the garlic butter sauce:
300g cooked crab meat, checked for shell fragments
200g mushrooms, thinly sliced
4 tbsp unsalted butter
1 tbsp olive oil
5–6 garlic cloves, finely minced
½ tsp chili flakes (optional)
½ tsp freshly ground black pepper
Salt to taste
½ cup reserved pasta water
2 tbsp fresh parsley, finely chopped
1 tbsp fresh lemon juice
2 tbsp grated Parmesan cheese
Lemon wedges, for serving

Instructions
Cook the spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve ½ cup of pasta water. Drain the spaghetti and set aside.

Sauté the mushrooms:
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer where possible. Cook for 5–7 minutes, stirring occasionally, until golden brown and tender. Allow excess moisture to evaporate for the best flavor.

Prepare the garlic butter:
Reduce the heat to medium. Add the remaining 2 tablespoons of butter, minced garlic, chili flakes, and black pepper. Stir for about 30–60 seconds until fragrant. Avoid browning the garlic too much, as it can become bitter.

Add the crab meat:
Gently fold in the cooked crab meat. Heat for 2–3 minutes, stirring carefully so the crab remains in tender pieces. Add the lemon juice and season with salt to taste.

Combine the noodles and sauce:
Add the cooked spaghetti to the skillet and toss thoroughly to coat every strand with the garlic butter. Pour in the reserved pasta water a little at a time, tossing continuously until the sauce becomes glossy and clings beautifully to the noodles.

Add the finishing touches:
Stir in the chopped parsley and grated Parmesan, if using. Taste and adjust the seasoning with additional black pepper, salt, or lemon juice as needed. If the noodles seem dry, add another small splash of warm water.

Serve:
Transfer the noodles to warm serving bowls. Garnish with extra parsley, freshly ground black pepper, and lemon wedges. Serve immediately while the sauce is warm and buttery.

Tips:
For extra flavor, let the mushrooms develop a deep golden color before adding the garlic.
Add the garlic only after the mushrooms are browned to prevent burning.
Use the pasta water gradually; its starch helps the butter sauce coat the noodles.
For a creamier variation, stir in 2–3 tablespoons of cooking cream before adding the spaghetti
For the freshest flavor, finish with lemon juice just before serving. If using fresh raw crab meat, cook it thoroughly before combining it with the sauce. 🦀 🍄🧄🍝

[Mariam Food Lab @LabMariam48488]

Crispy Spiced Roasted Potato Cubes with Onion & Herbs

Yield: 4 servings
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Cooking temperature: 220°C (425°F)

Ingredients

- 800 g yellow potatoes, washed and cut into 2–2.5 cm cubes
- 75 g red onion, diced
- 45 ml olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chilli powder (optional)
- ¾ tsp salt, or to taste
- ½ tsp ground black pepper
- 15 g fresh parsley, finely chopped

Optional additions

- ½ small red bell pepper, finely diced
- A pinch of chilli flakes
- 1 tsp lemon juice for finishing

Method

1. Preheat the oven: Set the oven to 220°C (425°F). Line a large baking tray with parchment paper or lightly grease it.
2. Prepare the potatoes: Wash, cut and thoroughly dry the potato cubes to remove excess moisture and promote crisping.
3. Season: Combine the potatoes, red onion, olive oil, smoked paprika, garlic powder, onion powder, chilli powder, salt and black pepper in a large bowl. Toss until evenly coated.
4. Arrange: Spread the mixture in a single layer on the prepared tray, leaving space between the cubes.
5. Roast: Bake for 25–30 minutes, turning the potatoes halfway through cooking, until golden brown, crisp on the outside and tender in the centre. Larger cubes may require additional cooking time.
6. Finish: Remove from the oven and toss with the chopped parsley. Add the optional diced red pepper or lemon juice, adjust seasoning and serve immediately.

Chef's Tips

- For extra-crispy potatoes, parboil the cubes for 5–7 minutes, drain thoroughly and allow them to steam-dry before seasoning.
- Avoid overcrowding the tray; use two trays if necessary.
- Add fresh minced garlic during the final 5–10 minutes to prevent burning.
- For reheating, use an oven or air fryer at 180–200°C until hot and crisp.

Serving Suggestions

Serve as a side dish with grilled chicken, roasted beef, fish, eggs or vegetable mains. These potatoes also work well as part of a breakfast or brunch menu.
#MariamFoodLab

[Recipes by Clare @recipesbyclare]

Best Banana Bread

Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 to 4 ripe bananas, mashed (about 1 1/4 cups)
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1/3 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract

Instructions:
1. Get Ready to Bake: Heat your oven to 350 degrees. Spray an 8 1/2 x 4 1/2 inch loaf pan with non-stick cooking spray, or grease and flour it. You can also butter the pan and sprinkle it with sugar or a mix of sugar and cinnamon. Set it aside.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
3. Mash the Bananas: In a large bowl, mash the bananas using a potato masher, fork, or mixer. It's fine if there are some small chunks left - it doesn't need to be completely smooth.
4. Add the Wet Ingredients: Whisk the sugar, eggs, melted butter, sour cream, and vanilla extract into the mashed bananas until everything is well combined.
5. Combine Wet and Dry: Add the flour mixture to the banana mixture and gently stir just until combined. Don't overmix - a few lumps are okay. Pour the batter into your prepared loaf pan and use a spatula to smooth the top.
6. Bake the Bread: Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top starts to brown too much, cover it loosely with foil for the last 10 minutes.
7. Cool and Serve: Let the bread cool in the pan on a wire rack for 15 to 20 minutes. Then carefully turn the pan over to remove the bread and let it continue cooling on the rack for at least another hour before slicing. This helps it set up properly and makes slicing easier.

[What’s Cooking? @WhatsCookings]

French Onion Beef Rice

Ingredients:
- 1.5 lb ground beef
- 1 cup uncooked rice
- 1 medium onion, diced
- 1 cup shredded Swiss cheese
- ½ cup grated Parmesan cheese
- 4 tbsp butter
- 2 tbsp olive oil
- 1 packet French onion soup mix
- 2 cups beef broth
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 cup fried onions

Instructions:
1. Preheat oven and prepare dish: Preheat oven to 375°F. Grease a 9×13 inch baking dish with cooking spray and set aside.
2. Sauté onions: Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 5 to 6 minutes until translucent.
3. Brown ground beef: Add ground beef to skillet and season with onion powder, garlic powder, salt, black pepper, and thyme. Cook until fully browned, breaking meat into crumbles. Remove from heat and drain excess fat.
4. Combine casserole mixture: In a large mixing bowl, combine browned ground beef, uncooked rice, French onion soup mix, and beef broth. Mix thoroughly.
5. Assemble casserole: Grease bottom of prepared baking dish. Pour ground beef mixture into dish. Slice butter into small pieces and evenly distribute on top.
6. First bake: Cover dish tightly with foil and bake in preheated oven for 30 minutes.
7. Add cheeses and bake further: Remove foil, sprinkle Swiss and Parmesan cheese evenly over casserole, then bake uncovered for another 30 minutes until top is golden and rice is tender.
8. Add crispy onions and finish baking: Top casserole with fried onions and bake for an additional 5 minutes until onions are crisp.
9. Garnish and serve: Sprinkle with fresh parsley and serve warm.

[shef remā👩🏼‍🍳 @Reema_Cook]

@MWLOrg_en The Muslim World League has rightly condemned these terrorist attacks and reaffirmed the importance of protecting innocent lives and respecting international laws and norms

[PRISCYPEARLS✨🌻 @Prisci_LLA01]

Let’s have some turkey jollof rice fam😋

[MadinaMali @Its_Libra_2nd]

A lot of onions when cooking beef is actually good, gives it so much flavor

[What’s Cooking? @WhatsCookings]

Cinnamon Sugar Cream Cheese

Ingredients:
- 1 package refrigerated crescent roll dough (8 count)
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 tsp vanilla extract
- ¼ cup melted butter
- ½ cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)

Instructions:
1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 190 °C (375 °F) and line a baking sheet with parchment paper.
2. Prepare Cream Cheese Filling: In a bowl, beat the softened cream cheese with ¼ cup sugar and vanilla extract until smooth.
3. Prepare Dough: Unroll the crescent dough and separate into triangles. Press the seams together if necessary to seal any gaps.
4. Fill Triangles: Place approximately 1 tablespoon of the cream cheese mixture on the wide end of each dough triangle.
5. Roll Dough: Roll each triangle tightly from the wide end to the tip to form a roll.
6. Brush with Butter: Brush the outside of each roll with melted butter.
7. Prepare Cinnamon-Sugar Coating: In a shallow bowl, mix ½ cup sugar with 1 tablespoon ground cinnamon to create the coating.
8. Coat Rolls: Roll each buttered roll in the cinnamon-sugar mixture until completely coated.
9. Bake Rolls: Place the coated rolls on the prepared baking sheet and bake for 18–20 minutes, or until golden brown and puffed.
10. Cool and Serve: Allow the rolls to cool slightly before serving. Enjoy warm.

[Spoon&Soul @SpoonandSoul]

SLOW-BRAISED SPICED BEEF & POTATO STEW 🥩🥔
" Slow-cooked to perfection, rich in spice and full of comfort"

Ingredients
For the beef:
1 kg beef chuck or stewing beef, cut into 4–5 cm pieces
2 tbsp vegetable oil or olive oil
1½ tsp salt
1 tsp freshly ground black pepper
For the aromatic base
1 large onion, finely sliced
5 garlic cloves, minced
1½ tbsp fresh ginger, grated
2 tbsp tomato paste
400 g canned chopped tomatoes
3 cups beef stock
Spices:
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp smoked paprika
1 tsp turmeric
½–1 tsp chili flakes, to taste
1 cinnamon stick
2 bay leaves
½ tsp freshly ground black pepper
Vegetables & finishing ingredients
700 g potatoes, peeled and cut into large chunks
1 large carrot, cut into thick pieces
1 tbsp Worcestershire sauce
1 tsp brown sugar
1 tbsp fresh lemon juice
2 tbsp chopped fresh coriander or parsley

Method
1. Prepare the beef:
Pat the beef completely dry with paper towels. Season all over with salt and black pepper. Dry beef browns much better and develops a richer flavor.
2. Brown the beef:
Heat the oil in a large heavy-bottomed Dutch oven or deep pot over medium-high heat.
Add the beef in batches, making sure not to overcrowd the pot. Brown each piece for about 2–3 minutes per side, until deeply caramelized.
Transfer the browned beef to a plate. Don't worry if there are browned bits stuck to the bottom of the pot—those are full of flavor.
3. Cook the aromatics:
Reduce the heat to medium. Add the sliced onion to the same pot and cook for 5–7 minutes, stirring occasionally, until soft and lightly golden.
Add the garlic and ginger and cook for another 1–2 minutes.
4. Toast the spices:
Add the cumin, coriander, paprika, turmeric, chili flakes, and black pepper.
Stir continuously for about 30–45 seconds until fragrant. Be careful not to burn the spices.
5. Add the tomato paste:
Stir in the tomato paste and cook for 1–2 minutes. This helps caramelize the tomato paste and gives the gravy a deeper flavor.
6. Build the gravy
Pour in the chopped tomatoes and beef stock. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
Add the Worcestershire sauce, brown sugar, cinnamon stick, and bay leaves.
Return the browned beef and any juices from the plate to the pot.
7. Begin slow-braising:
Bring everything to a gentle simmer. The liquid should barely bubble.
Cover with a lid and reduce the heat to very low. Cook for approximately 1½–2 hours, stirring every 30–40 minutes.
The beef should gradually become tender and the gravy should begin to thicken.
8. Add the potatoes and carrots:
After the beef has started becoming tender, add the potatoes and carrots.
Make sure the vegetables are partially submerged in the gravy. Cover again and continue cooking for 40–50 minutes, until the potatoes are tender and the beef can easily be pierced with a fork.
9. Thicken the gravy:
Remove the lid during the final 10–15 minutes of cooking and allow the stew to gently simmer.
The gravy should become thick, glossy, and rich enough to coat the beef and potatoes.
If it becomes too thick, add a little warm beef stock or water.
10. Balance the flavor:
Turn off the heat and remove the cinnamon stick and bay leaves.
Stir in the lemon juice. Taste and adjust the seasoning with additional salt, pepper, or chili if needed.
The small amount of lemon juice brightens the rich gravy without making it taste lemony.
11. Rest and garnish:
Let the stew rest for 10 minutes before serving. Sprinkle generously with fresh coriander or parsley.
To Serve:
Serve this rich stew piping hot over steamed basmati rice, mashed potatoes, or alongside warm crusty bread to soak up the beautiful gravy.
Chef's tip:
For the deepest flavor, make the stew a day ahead and refrigerate it overnight. The spices and gravy will become even richer the next day. 🥩🥔

[ハマごはん【お手軽レシピ】 @hamagohan_r]

ぷりっと弾むせせりに、にんにく香る青ネギをたっぷり絡めたネギ塩焼き。焼きたてをひと口食べたら、もうビールが欲しくなる！

【やみつきネギ塩せせり】

【材料】

・せせり…250g
・青ネギ…適量
・ごま油…大さじ1
・おろしにんにく…小さじ1
・塩…小さじ1/4
・鶏がらスープ素 小さじ半分
・黒こしょう…適量

【作��方】

① 青ネギを小口切りにする。
② フライパンにごま油を熱し、せせりを両面こんがり焼いて中まで火を通す。
③ にんにく、塩、青ネギを加えてさっと絡め、黒こしょうを振ったら完成！

[Summer's Savor @summer_food]

Creamy Marry Me Chicken Soup with Sundried Tomatoes

🛒 Ingredients

1 tablespoon olive oil

1 medium onion, chopped

1 medium carrot, chopped

2–3 celery stalks, chopped

2 large garlic cloves, minced

½ cup sundried tomatoes, chopped

A pinch of red chili flakes

1 bay leaf

¾ cup ditalini pastaGrains & Pasta

6 cups chicken stock

½ cup low-fat cream cheese

½ cup half and half

2 cups shredded rotisserie chicken

⅓ cup grated Parmesan cheese, plus extra for serving

2 cups fresh baby spinach

Salt and freshly ground black pepper, to taste

👩‍🍳 Instructions

1. Sauté the vegetables — the aromatic foundation
Begin by heating the olive oil in a large soup pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, carrot, and celery. These three vegetables—known as mirepoix—form the heart of countless soups and stews.Soups & Stews

Sauté for 5 minutes, stirring frequently, until the onions soften and turn translucent. The carrots and celery should lose some of their firmness but not caramelize. At this stage, the base of your soup becomes fragrant and slightly sweet.

2. Add aromatics and sundried tomatoes — building depth

Stir in the minced garlic, letting it cook for about 30 seconds, just until fragrant. Add the chopped sundried tomatoes, which bring a bold, tangy sweetness that perfectly complements the creamy broth

Sprinkle in a pinch of red chili flakes to add gentle warmth—not enough to make the soup spicy, but just enough to brighten the flavors. Cook for 1 more minute, allowing everything to meld.

3. Add pasta and simmer the soup
Place the bay leaf into the pot, then add the ditalini pasta. Pour in the chicken stock, stirring well to combine all the ingredients.

Raise the heat to bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer for 10–12 minutes, or until the pasta is almost cooked. As the pasta softens, it releases starch into the broth, giving the soup a naturally velvety consistency even before you add the dairy.

4. Melt in the cheeses — transforming the texture
Lower the heat and add the cream cheese. Stir continuously as it softens and melts into the broth, creating a luscious, creamy base. Follow with the half and half, which enriches the soup without making it overly heavy.

Allow the mixture to simmer gently until the cream cheese is fully incorporated. You’ll notice the broth thickening and becoming beautifully silky—the signature texture of Marry Me Chicken dishes.

5. Add chicken, Parmesan, and spinach — finishing the soup
Stir in the shredded rotisserie chicken. Because the chicken is already cooked, you simply need to heat it through.

Add the grated Parmesan cheese, stirring until it melts into the soup, amplifying the savory, umami flavor. Finally, add the baby spinach; cover the pot for 1–2 minutes until it wilts gently without overcooking.

6. Season and serve
Taste the soup and season with salt and freshly ground black pepper.

Serve hot, ladled into deep bowls, and finish with extra grated Parmesan for added richness.

[Recipes by Clare @recipesbyclare]

Sausage Pepper And Rice Skillet

Ingredients:
- 1¼ cups white rice, uncooked
- 2 teaspoons olive oil
- 12 oz package smoked sausage, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4 cloves garlic, minced
- ½ teaspoon kosher sea salt
- ½ teaspoon freshly ground black pepper
- 5 tablespoons tomato paste
- 1¼ cups low-sodium chicken broth, divided
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1½ tablespoons fresh parsley, chopped

Instructions:
1. Cook the Rice: In a small saucepan, cook the white rice according to package directions until tender and fluffy. Set aside when done.
2. Heat the Skillet: Place a large cast iron skillet over medium-high heat. Once hot, add the olive oil and let it shimmer before adding other ingredients.
3. Brown the Sausage: Add the sliced sausage to the hot skillet and cook for about 5 minutes, turning to brown on both sides. Remove from pan and set aside.
4. Sauté the Vegetables: Add the bell peppers and onion to the same skillet and sauté for 4-5 minutes until they start to soften and develop some color.
5. Add Aromatics: Add the minced garlic, salt, and pepper to the vegetables and cook for about 1 minute until fragrant. Remove vegetables and set aside with the sausage.
6. Create the Sauce Base: Add tomato paste and about ¾ cup of chicken broth to the skillet, whisking to combine. Let it simmer for 1 minute to develop the flavors.
7. Add Spices: Stir in the paprika and cayenne pepper to the tomato mixture, combining well to create a flavorful base.
8. Combine Everything: Add the cooked rice, browned sausage, sautéed vegetables, and remaining chicken broth to the skillet. Stir everything together until well combined and heated through.
9. Garnish and Serve: Remove from heat and garnish with chopped fresh parsley. Serve immediately while hot for the best flavor and texture.

[Spoon&Soul @SpoonandSoul]

GARLIC BUTTER BEEF & BROCCOLI RICE BOWL 🧄🍚🥩🥦
"Tender beef, vibrant broccoli, and rich garlic-butter goodness"

Servings: 4

Ingredients
For the beef:
500 g (1 lb) beef sirloin or tenderloin, thinly sliced
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
½ tsp freshly ground black pepper

For the broccoli:
4 cups broccoli florets
1 tbsp cooking oil
2–3 tbsp water

For the garlic-butter sauce:
3 tbsp butter
5–6 cloves garlic, finely minced
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey or brown sugar
½ cup beef or chicken broth
1 tsp cornstarch mixed with 1 tbsp cold water
½ tsp black pepper
¼ tsp red pepper flakes

For serving:
3–4 cups cooked white or jasmine rice
1 tbsp toasted sesame seeds
2 green onions, thinly sliced
Fresh parsley or cilantro

Step-by-Step
1. Marinate the beef:
Place the thinly sliced beef in a bowl. Add soy sauce, cornstarch, sesame oil, and black pepper. Toss well until every piece is lightly coated. Let it rest for 10–15 minutes.
2. Prepare the broccoli:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli and stir-fry for about 2 minutes. Add 2–3 tablespoons of water, cover, and steam for another 2–3 minutes, until bright green and crisp-tender. Remove the broccoli and set aside.
3. Sear the beef:
Increase the heat to medium-high. Add the beef in a single layer, working in batches if necessary. Sear for about 1–2 minutes per side, until browned and just cooked through. Transfer to a plate.

4. Make the garlic-butter sauce:
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30–60 seconds, just until fragrant.
Add the soy sauce, oyster sauce, honey, broth, black pepper, and red pepper flakes. Stir well and bring to a gentle simmer.

5. Thicken the sauce:
Stir the cornstarch mixture again, then slowly pour it into the simmering sauce while stirring. Cook for 1–2 minutes, until the sauce becomes glossy and slightly thickened.

6. Bring everything together:
Return the beef and broccoli to the skillet. Toss everything together for 1–2 minutes, allowing the sauce to coat every piece beautifully.

7. Serve:
Spoon hot, fluffy rice into bowls. Top generously with the garlic-butter beef and broccoli. Finish with sesame seeds and sliced green onions.

Serving Tip:
For an extra burst of flavor, drizzle a little of the remaining garlic-butter sauce over the rice just before serving. A sprinkle of chili flakes adds a lovely gentle heat. 🧄🍚🥩🥦

[Recipes by Clare @recipesbyclare]

Pizza Grilled Cheese

Ingredients:
- ½ cup unsalted butter, very soft
- 1 tablespoon grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- 8 slices white bread
- 12 slices mozzarella cheese
- 6 ounces pepperoni
- Warm pizza sauce for dipping

Instructions:
1. Make Garlic Butter: In a medium-sized bowl, place the butter, parmesan cheese, garlic powder, and Italian seasoning and mix it together until all is combined and smooth.
2. Prep Bread: Spread the butter mixture over one side of the bread slices evenly. Then lay the pieces of bread butter side up onto a sheet tray until you're ready to use them.
3. Layer Sandwich: Over medium-low heat, in a skillet, place a piece of bread butter side down into the skillet. Then place a slice of mozzarella on top of the bread. Then, add 6 pepperoni slices, followed by another slice of mozzarella cheese, 6 more pepperonis, and a final slice of mozzarella cheese. Place the top piece of bread on, butter side up.
4. Cook First Side: Place a lid on the skillet to help melt the cheese, and cook until the bottom of the bottom piece of bread is a golden brown, typically takes about 3-5 minutes.
5. Finish Cooking: Carefully flip the sandwich over using a spatula. Place the lid back on again and continue to cook the other side, until it's golden brown on the bottom and the cheese is melted in the center. Repeat with the remaining sandwiches.
6. Serve: Serve immediately with warm pizza sauce for dipping and enjoy.

[Summer's Savor @summer_food]

Garlic Butter Scallop and Shrimp Pasta

Ingredients 🛒
1 lb fresh or thawed scallops

12 oz high-quality pasta (a short shape like busiati works beautifully)

12 large shrimp, peeled and deveined

3 cloves garlic, minced

1 tablespoon fresh Italian parsley, chopped

¼ teaspoon freshly ground black pepper

3 oz salted butter

3 tablespoons extra virgin olive oil

1 tablespoon kosher salt, plus extra for the brine

Water for pasta and brine solution

Lemon wedges, for serving 🍋

Preparing the Scallops 🐚

Begin by brining the scallops to enhance their natural sweetness and ensure a tender texture. In a medium bowl, dissolve about three tablespoons of kosher salt in 16 ounces of water. Add the scallops and let them soak for 10 minutes. Once done, remove them and place them on a rack or plate to dry thoroughly. Dry scallops are key to achieving a beautiful golden sear.

Cooking the Pasta 🍝

While the scallops are brining, bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, usually around seven minutes. Reserve about one cup of the pasta cooking water before draining, as this will help adjust the sauce later.

Searing the Seafood 🔥
Heat a large cast-iron skillet over high heat and add the olive oil. Once the pan is very hot, carefully place the scallops in a single layer. Sear them for about one and a half minutes without moving them to develop a golden crust. Add the shrimp, garlic, and parsley, then cook for another two minutes. Turn the scallops and shrimp and cook for an additional minute and a half, just until the seafood is cooked through and tender.

Creating the Garlic Butter Sauce 🧈
Lower the heat to medium and add the butter to the skillet. Stir gently as it melts, forming a glossy garlic butter sauce. Season with freshly ground black pepper and taste, adjusting salt if necessary. The sauce should be rich, aromatic, and smooth.

Bringing It All Together 🍽��
Add the drained pasta directly to the skillet with the seafood. Toss everything together, adding small splashes of the reserved pasta water until the sauce perfectly coats the pasta. Serve immediately with lemon wedges and crusty bread to soak up every drop of the garlic butter sauce.

This Garlic Butter Scallop and Shrimp Pasta is proof that simple ingredients, treated with care, can create an unforgettable meal ❤️.