Ingredients:

• – 1 pound flank steak, thinly sliced against the grain
• – 2 tablespoons soy sauce
• – 1 tablespoon cornstarch
• – 2 tablespoons vegetable oil, divided
• – 1 medium onion, sliced
• – 1 bell pepper (red or green), sliced
• – 2 cloves garlic, minced
• – 1 tablespoon ginger, minced
• – 1 tablespoon oyster sauce
• – 1 tablespoon rice vinegar
• – 1 teaspoon sugar
• – Salt and pepper to taste
• – Green onions, chopped (for garnish)
• – Cooked rice (for serving)

Instructions:

1. Marinate the Steak:

– In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well to coat the meat evenly. Let it marinate for about 15-20 minutes.

2. Prepare the Vegetables:

– While the steak is marinating, slice the onion and bell pepper, and mince the garlic and ginger.

3. Heat the Oil:

– In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until hot.

4. Cook the Steak:

– Add the marinated steak to the skillet in a single layer. Sear for about 2-3 minutes on each side until browned and cooked through. Remove the steak from the skillet and set aside.

5. Stir-Fry the Vegetables:

– In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, and stir-fry for about 3-4 minutes until they are tender-crisp.

– Add the minced garlic and ginger, and stir-fry for an additional 30 seconds until fragrant.

6. Combine and Season:

– Return the cooked steak to the skillet with the vegetables. Add the oyster sauce, rice vinegar, sugar, salt, and pepper. Stir well to combine and heat through for another 2 minutes.

7. Serve:

– Remove from heat and garnish with chopped green onions. Serve hot over cooked rice.

Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 4

Indulge in this flavorful Sizzling Chinese Pepper Steak with Onions, a delightful dish that will surely impress your family and friends!

A flavorful and comforting dish that’s perfect for a weeknight dinner.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
10 ounces cremini mushrooms, sliced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
1 pound pasta (penne, rotini, or your favorite)

Instructions:

Cook the pasta: Cook the pasta according to package directions. Drain and set aside.
Season the chicken: Season the chicken with Cajun seasoning.
Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until softened. Add the mushrooms and cook until browned.
Cook the chicken: Add the seasoned chicken to the skillet and cook until browned and cooked through.
Make the sauce: Pour in the heavy cream and chicken broth. Bring to a boil, then reduce heat and simmer for 5-10 minutes, or until thickened.
Combine ingredients: Add the cooked pasta to the sauce and toss to coat. Stir in the Parmesan cheese and red pepper flakes.
Serve: Serve immediately, garnished with fresh parsley, if desired.
Tips:

For a spicier dish, add more Cajun seasoning or red pepper flakes.
You can substitute heavy cream with half-and-half or milk for a lighter sauce.
Serve with a side salad or garlic bread.
Enjoy this delicious and comforting dish!

Ingredients:

For the Cookie Dough:

• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, melted
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups chocolate chips
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

Directions:

Preheat Oven:

Preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper.

Prepare Cookie Dough:

In a medium bowl, whisk together the flour, baking soda, and salt.

In a separate large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth.

Beat in the vanilla extract, egg, and egg yolk until well combined.

Gradually mix in the dry ingredients, then fold in the chocolate chips.

Make Cheesecake Filling:

In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Assemble Cookies:

Form tablespoon-sized balls of cookie dough and make a hole in the center of each ball.

Fill the hole with a small amount of the cheesecake mixture, then cover with more cookie dough, sealing the cheesecake inside.

Bake:

Place the stuffed cookie balls on the prepared cookie sheets and bake for 15-18 minutes, or until the edges are lightly golden.

Let cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Prep and Cook Times:

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Nutrition:

Calories: ~310 kcal per cookie

Servings: 24 cookies

Chill the Cookie Dough: Refrigerate the dough for 30 minutes to make it easier to handle.

Add Flaky Sea Salt: For an extra flavor boost, sprinkle flaky sea salt on top before baking!

Experiment with Flavors: Try adding a swirl of fruit preserves or chocolate ganache to the cheesecake filling for a delicious twist.

Enjoy the delightful combination of Cheesecake and Chocolate Chip Cookies in every bite!

Ingredients:

• 2 chicken breasts, cubed
• 1 cup sliced mushrooms
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 8 oz pasta (spaghetti or linguine)
• Salt, pepper, and fresh thyme for seasoning

Directions:

Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until browned, about 7-8 minutes. Remove and set aside.

In the same skillet, sauté the garlic and mushrooms until softened, about 4-5 minutes.

Add chicken broth and let it simmer for 2 minutes. Pour in the heavy cream and bring to a gentle boil.

Stir in the Parmesan cheese and cook until the sauce thickens.

Cook the pasta according to package directions and drain.

Add the cooked pasta and chicken back into the skillet, stirring to coat with the creamy sauce.

Season with thyme, salt, and pepper, then serve hot.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 cup beef broth (additional for sauce if needed)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Directions:

Preheat the oven to 325°F (163°C).

Season the lamb shanks with salt and pepper. In a large oven proof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides.

Remove the shanks and set aside.

In the same pot, add onions, garlic, carrot, and celery. Sauté until softened.

Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.

Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a simmer.

Return the lamb shanks to the pot, cover, and transfer to the oven.

Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.

Adjust seasoning with salt and pepper, and serve hot.

Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes

Kcal: 450 kcal | Servings: 4 servings

Ingredients:

2 chicken breasts, sliced

1 tbsp Cajun seasoning

2 tbsp olive oil

1/2 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 cup penne or fettuccine pasta, cooked

1 tbsp butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions:

Season the chicken with Cajun seasoning, salt, and pepper.

Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes, until browned and cooked through. Remove and set aside.

In the same skillet, melt butter. Add chicken broth, heavy cream, and Parmesan cheese, stirring until the sauce thickens.

Add the cooked pasta and chicken to the skillet. Toss to coat everything in the creamy sauce.

Garnish with fresh parsley before serving.

Cheesecake Crescent Rolls Casserole Recipe

This decadent dessert is perfect for gatherings or as a comforting treat at home. Creamy, sweet, and easy to make, it’s a guaranteed crowd-pleaser!

Ingredients:

• 2 cans of crescent rolls (refrigerated)
• 2 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon

Instructions:

1. Prepare Your Oven and Pan
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
2. Create the Bottom Layer
   Unroll one can of crescent rolls and spread the dough evenly across the bottom of the prepared baking dish. Press the seams together to form a solid layer.
3. Make the Cheesecake Filling
   In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Use a hand mixer or whisk until smooth and creamy.
4. Assemble the Layers
   Spread the cream cheese mixture evenly over the crescent roll layer. Open the second can of crescent rolls and gently place it over the filling, creating a top crust. Again, press the seams together carefully.
5. Add the Topping
   Pour the melted butter over the top layer of crescent rolls. Sprinkle the cinnamon-sugar mixture generously across the surface for a sweet, caramelized finish.
6. Bake to Perfection
   Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and slightly crispy.
7. Cool and Serve
   Remove the casserole from the oven and let it cool for at least 20 minutes. Slice into squares or rectangles and serve warm or chilled.

Tips for the Best Cheesecake Crescent Rolls:

• For extra richness, drizzle honey or maple syrup on top before serving.
• Add a handful of fresh berries or a dollop of whipped cream for an elegant presentation.
• Store leftovers in the refrigerator for up to 3 days, reheating in the oven for a freshly baked texture.

Enjoy this indulgent dessert with family and friends—it’s bound to become a favorite! 🍰✨

Ingredients

• Base layers:
• 2 cups of shredded lettuce
• 1 can (15 oz) of refried beans
• 1 cup of cooked ground beef or turkey (seasoned with taco seasoning)
• Toppings:
• 1 cup of diced tomatoes
• 1 cup of shredded cheese
• 1/2 cup of black olives (sliced)
• 1/2 cup of sour cream
• 1/2 cup of guacamole
• Tortilla chips for serving (optional).

Steps to Prepare

1. Layer 1: Spread lettuce evenly on the bottom of a large serving dish.
2. Layer 2: Evenly spread refried beans over the lettuce.
3. Layer 3: Add seasoned ground beef or turkey on top of the beans.
4. Layer 4: Sprinkle shredded cheese over the meat.
5. Layer 5: Add diced tomatoes evenly.
6. Layer 6: Top with sliced black olives.
7. Layer 7: Finish with dollops of sour cream and guacamole on top.

Serve:

Chill the salad for 15-20 minutes before serving. Serve with tortilla chips for added crunch. Perfect for parties or taco nights! 🥳🌟

This soft and fluffy sourdough bread, topped with sesame seeds, has a stunning braided design that’s perfect for special occasions or everyday indulgence. The natural sourdough flavor pairs beautifully with the nutty sesame crunch.

Ingredients:

For the Dough:

• 1/2 cup (120g) active sourdough starter
• 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) water
• 2 1/2 cups (315g) bread flour
• 3 tbsp sugar
• 1/2 tsp salt
• 2 tbsp softened butter

For the Topping:

• 1 beaten egg
• 2-3 tbsp sesame seeds

Instructions:

1. Prepare the Dough:
   • Mix sourdough starter, milk, water, and sugar. Add flour and salt gradually, kneading for 8-10 minutes. Incorporate butter until smooth and elastic.
2. Bulk Fermentation:
   • Let the dough rise in a greased bowl for 4-6 hours (or refrigerate overnight for extra flavor).
3. Shape the Dough:
   • Divide into three equal parts, roll into ropes, and braid. Tuck the ends under and place on a parchment-lined tray.
4. Final Proof:
   • Cover with a damp cloth and proof for 1-2 hours until puffy.
5. Bake:
   • Preheat oven to 375°F (190°C). Brush with egg wash, sprinkle with sesame seeds, and bake for 25-30 minutes.
6. Cool and Serve:
   • Allow to cool before slicing. Enjoy toasted or fresh!

Tips:

• For extra flavor, toast the sesame seeds before using.
• Keep dough ropes even for a neat braid.

This bread is as delicious as it is stunning—perfect for sharing or enjoying solo! 🥖✨

Ingredients:

• For the Brownie Layer:
• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• For the Cheesecake Layer:
• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Prepare the Brownie Layer:

• Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
• Mix melted butter and sugar. Stir in eggs, cocoa powder, flour, and salt. Spread into the pan.

1. Prepare the Cheesecake Layer:

• Beat cream cheese, sugar, egg, and vanilla until smooth. Spread over the brownie batter.

1. Swirl Layers:

• Use a knife to swirl the cheesecake layer into the brownie batter for a marbled effect.

1. Bake:

• Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely before cutting.

Enjoy your rich and creamy Cheesecake Brownies! 🍫🧀