This comforting dish features tender shredded chicken smothered in a rich, creamy gravy, served over fluffy mashed potatoes. Perfect for a cozy dinner!

Ingredients

For the Chicken and Gravy:

• 2 boneless, skinless chicken breasts (or 3-4 boneless thighs)
• 2 cups chicken broth
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp paprika
• ½ cup heavy cream (or milk for a lighter option)
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Mashed Potatoes:

• 4 large potatoes, peeled and cut into chunks
• 3 tbsp butter
• ½ cup milk or heavy cream
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Cook the Chicken:

• In a pot or deep skillet, heat butter and olive oil over medium heat.
• Add the chopped onion and cook until soft. Add the minced garlic and cook for another 30 seconds.
• Place the chicken in the pot, season with salt, black pepper, thyme, and paprika.
• Pour in the chicken broth, bring to a simmer, cover, and let cook for 20-25 minutes, or until the chicken is tender and easily shreds.
• Remove the chicken, shred it with two forks, and set it aside.

2. Make the Gravy:

• In the same pot, add the heavy cream and bring to a light simmer.
• Stir in the cornstarch mixture and whisk until the gravy thickens.
• Return the shredded chicken to the pot, mix well, and let it simmer for 5 more minutes.

3. Prepare the Mashed Potatoes:

• Boil the potatoes in salted water until fork-tender (about 15-20 minutes).
• Drain and mash with butter, milk, salt, and black pepper until smooth and creamy.

4. Assemble and Serve:

• Spoon a generous portion of mashed potatoes onto a plate.
• Top with shredded chicken and creamy gravy.
• Garnish with fresh parsley (optional) and serve hot.

Enjoy this comforting, flavorful dish with a side of roasted vegetables or buttered rolls!

This recipe for grilled chicken bites with creamy garlic sauce is perfect as a light meal or a delicious side dish. It features a rich flavor and a wonderfully creamy texture.

Ingredients

For the Chicken:

• 500g chicken breast, cut into cubes
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp dried thyme (optional)
• Juice of half a lemon

For the Creamy Garlic Sauce:

• 2 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp white pepper
• 1 tsp lemon juice (optional)
• 1 tsp chopped parsley for garnish

Instructions

1. Prepare the Chicken:
   • In a bowl, mix the chicken with olive oil, paprika, garlic powder, black pepper, salt, thyme, and lemon juice.
   • Let it marinate for 15-30 minutes.
2. Grill the Chicken:
   • Heat a grill pan or grill over medium-high heat.
   • Grill the chicken pieces for 3-4 minutes on each side until fully cooked and golden brown.
   • Remove from the grill and set aside.
3. Prepare the Creamy Garlic Sauce:
   • In a pan, melt the butter and add the minced garlic, sautéing until fragrant.
   • Add the heavy cream and let it simmer on low heat for 2-3 minutes.
   • Stir in the Parmesan cheese, salt, white pepper, and lemon juice until the cheese melts.
4. Serving:
   • Dip the grilled chicken pieces in the sauce or drizzle the sauce over them.
   • Garnish with chopped parsley and serve hot.

Serving Suggestions:

• Serve with white rice or mashed potatoes.
• Pair with garlic bread or roasted vegetables.

Enjoy a delicious and easy-to-make meal!

This Pork Schnitzel with Dijon Gravy is the perfect balance of crispy, golden-brown breading and a luscious, tangy mustard-infused sauce. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this recipe delivers restaurant-quality flavors in every bite!

Ingredients

For the Schnitzel:

• 4 boneless pork chops (pounded to ¼-inch thickness)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup breadcrumbs (preferably panko for extra crunch)
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and black pepper, to taste
• ½ cup vegetable oil (for frying)

For the Dijon Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste
• 1 teaspoon fresh thyme (optional, for garnish)

Instructions

Step 1: Prepare the Schnitzel

1. Set up a dredging station: Place flour in one shallow bowl. In a second bowl, whisk together eggs and milk. In a third bowl, mix breadcrumbs with garlic powder, paprika, salt, and pepper.
2. Coat the pork: Dredge each pork chop in flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
3. Fry to perfection: Heat oil in a large skillet over medium-high heat. Fry each schnitzel for about 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Step 2: Make the Dijon Gravy

1. Prepare the roux: In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden brown.
2. Add liquids: Slowly whisk in chicken broth, followed by heavy cream, Dijon mustard, and Worcestershire sauce. Stir constantly until thickened (about 3-5 minutes). Season with salt and pepper to taste.

Step 3: Serve and Enjoy!

• Place the crispy schnitzel on a plate and generously drizzle with the rich Dijon gravy.
• Garnish with fresh thyme and serve with mashed potatoes, buttered noodles, or roasted vegetables for a complete meal.

Why You’ll Love This Recipe

✔ Perfectly crispy schnitzel with a golden-brown crust
✔ Rich and creamy Dijon gravy that adds depth and flavor
✔ Easy to make with simple ingredients
✔ Pairs beautifully with a variety of side dishes

This Pork Schnitzel with Dijon Gravy is a true comfort food classic with a gourmet twist. Try it once, and it’s sure to become a family favorite!

Ingredients:

• lamb chops – 4 pieces
• fish fillets (like tilapia or salmon) – 2 fillets
• lobster tails – 2 pieces
• shrimp – 200 g, peeled and cleaned
• ar yellow rice – 1 cup
• pic garlic – 4 teeth, chopped
• lemon – 1, juice and zest
• fresh herbs (such as parsley or cilantro) – to taste
• -️ olive oil – 4 tablespoons
• 🧂 sal – al gusto
• – pepper – to taste

Instrucciones:

1. Prepare the yellow rice: In a pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and suffer until golden brown. Add the rice and stir well to soak up the oil. Add 2 cups of water, salt and lemon juice. Bring to a boil, then reduce heat and cook covered for 20 minutes or until rice is tender and water has absorbed.
2. Cooking the lamb chops: While the rice is cooking, season the lamb chops with salt, pepper and the zest of lemon. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the lamb chops for 4-5 minutes on each side or until golden brown and cooked to desired point. Draw from the fire and let it rest.
3. Seal the fish: In the same pan, add a little more oil if necessary. Season fish fillets with salt and pepper. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Pick up and reserve.
4. Cook Lobster and Shrimp: In the same pan, add the lobster tails and shrimp. Cook for 3-4 minutes, turning once, until pink and cooked. Add some minced garlic and fresh herbs at the end to enhance the flavor.
5. Plate Assemble: On a large plate, place a portion of yellow rice in the center. Up put the lamb chops, seal fish, lobster tails and shrimp on. Decor

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp lemon juice

For the Salad:

• 2 cups mixed salad greens (lettuce, spinach, arugula)
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ red onion, thinly sliced
• ½ avocado, sliced
• ¼ cup feta cheese (optional)
• ¼ cup croutons (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Coat the chicken breasts and let them marinate for at least 15 minutes (or overnight for more flavor).
2. Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for about 6-7 minutes per side until fully cooked (internal temperature should reach 165°F or 75°C). Let it rest for a few minutes, then slice it.
3. Prepare the Salad: In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and avocado.
4. Make the Dressing: In a small jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
5. Assemble: Add the sliced grilled chicken on top of the salad. Sprinkle feta cheese and croutons if using. Drizzle with the dressing.
6. Serve & Enjoy!

Would you like any modifications, such as a different dressing or ingredient substitutions?

Creamy Cajun Steak Alfredo is a luxurious dish that combines the spicy flavors of Cajun seasoning with rich Alfredo sauce, tender steak slices, and delicious pasta. Here’s how to make it:

Ingredients:

For the Steak:

2 steak cuts (Ribeye or Filet Mignon)

1 tbsp Cajun seasoning

1 tsp salt

1 tsp black pepper

2 tbsp butter

1 tbsp olive oil

For the Cajun Alfredo Sauce:

2 cups heavy whipping cream

1 cup grated Parmesan cheese

2 tbsp butter

4 garlic cloves, minced

1 tsp Cajun seasoning

½ tsp paprika

½ tsp red pepper flakes (optional)

Salt and pepper to taste

For the Pasta:

300g fettuccine pasta (or any preferred type)

Boiling water + 1 tbsp salt for cooking

Instructions:

Cooking the Steak:

1. Season both sides of the steak with Cajun seasoning, salt, and pepper.
2. Heat the butter and olive oil in a skillet over high heat.
3. Add the steak and cook for 3-4 minutes per side (for medium doneness) or to your preference.
4. Transfer the steak to a plate and let it rest for 5 minutes before slicing it into thin strips.

Preparing the Cajun Alfredo Sauce:

1. In the same skillet, add butter and minced garlic, sautéing until fragrant.
2. Pour in the heavy cream and heat without boiling.
3. Stir in Parmesan cheese, Cajun seasoning, paprika, and red pepper flakes until the cheese melts and the sauce becomes creamy.
4. Taste and adjust with salt and pepper as needed.

Cooking the Pasta:

1. Boil the pasta in salted water until al dente (according to package instructions).
2. Drain and immediately mix it into the Alfredo sauce, stirring well to coat.

Serving:

Place the creamy pasta on a serving plate.

Arrange the sliced steak on top.

Garnish with chopped parsley and extra Parmesan cheese for more flavor.

Serve immediately and enjoy this creamy, Cajun-spiced steak Alfredo!

Would you like me to add a special twist to the dish, such as grilled vegetables or lighter sauce alternatives?

An English Breakfast is a hearty and filling meal typically enjoyed in the morning, featuring a variety of components that come together for a delicious start to the day. Here’s how to make a classic English Breakfast!
Ingredients:
For the breakfast:
4 sausages
4 slices of turkey bacon
4 eggs
1 can of baked beans (about 15 oz)
2 tomatoes, halved
4 slices of black pudding (optional)
4 slices of bread (for toasting)
Butter (for frying and spreading)
Salt and pepper, to taste
Instructions:
Cook the sausages:
In a large frying pan over medium heat, cook the sausages until browned and cooked through, about 10-12 minutes. Remove and keep warm.
Cook the bacon:
In the same pan, add the bacon slices and fry until crispy. Remove and keep warm.
Prepare the baked beans:
In a small saucepan, heat the baked beans over low heat until warmed through.
Cook the tomatoes:
In the same frying pan, add the halved tomatoes, cut side down, and cook for about 3-4 minutes until softened. Remove and keep warm.
Cook the eggs:
You can fry or scramble the eggs in the same pan, using a little butter if needed. Cook them to your desired doneness, seasoning with salt and pepper.
Fry the black pudding (if using):
If you’re including black pudding, add it to the frying pan and cook for about 2-3 minutes on each side until crispy.
Toast the bread:
Toast the slices of bread in a toaster or on a griddle until golden brown. Spread with butter.
Serve:
Plate the dish:
Arrange the sausages, bacon, eggs, baked beans, tomatoes, and black pudding (if using) on a large plate. Serve with the toasted bread on the side.
Helpful Tips:
Feel free to customize your English breakfast by adding mushrooms, hash browns, or fried potatoes.
Enjoy with a cup of tea or coffee for the full experience!
Enjoy your hearty English Breakfast! 🍳🥓🍅

This Herbed Garlic Grilled Ribeyes recipe start out on the grill and finish in a cast-iron skillet, while being basted with herbed garlic butter. Pair these ribeye steaks with my easy scalloped potatoes for a delicious dinner for two!

WOULD YOU EAT THIS TREMENDOUS RIBEYE STEAK WITH CHEESY SCALLOPED POTATOES

Ingredients:

For the Ribeye Steak:

2 ribeye steaks (about 1 inch thick)

2 tbsp olive oil

Salt and black pepper to taste

2 cloves garlic, minced

1 sprig fresh rosemary or thyme (optional)

For the Cheesy Scalloped Potatoes:

4 large potatoes, peeled and thinly sliced

2 tbsp unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp all-purpose flour

1 cup milk

1 cup heavy cream

1 1/2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

1/4 tsp paprika (optional)

Instructions:

Prepare the Cheesy Scalloped Potatoes:

Preheat your oven to 375°F (190°C). Grease a baking dish.

In a saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.

Stir in minced garlic and cook for another minute.

Add flour and cook for 1-2 minutes, stirring constantly.

Gradually whisk in milk and heavy cream, and cook until the mixture thickens, about 5 minutes.

Remove from heat and stir in shredded cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, and paprika if using.

Assemble and Bake:

Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes.

Repeat with the remaining potatoes and cheese sauce.

Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let cool for a few minutes before serving.

Cook the Ribeye Steaks:

While the potatoes are baking, season the ribeye steaks with salt and black pepper.

Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or to your desired doneness.

During the last minute of cooking, add minced garlic and rosemary or thyme if using, and baste the steaks with the melted oil.

Serve:

Slice the ribeye steaks and serve alongside the cheesy scalloped potatoes. Enjoy your delicious and hearty meal!