Creamy Mexican Street Corn in a Cup

 

Video

(Esquites) Delight 🌽✨

All the bold, smoky, creamy flavors of elote—served warm and spoonable in a cup. This classic Mexican street food is quick, comforting, and wildly addictive.

📝 Ingredients (Serves 3–4)

• 3 cups corn kernels (fresh, frozen, or canned—drained)
• 1 tbsp butter
• 1 tbsp olive oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• ¼–⅓ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• ½ cup crumbled cotija cheese (or feta)
• 1 tsp chili powder or tajín (to taste)
• 1–2 tbsp fresh lime juice
• Salt, to taste
• Fresh cilantro, chopped
• Optional: smoked paprika, hot sauce, or jalapeño

👩‍🍳 Instructions

1. Sauté base: Heat butter and olive oil in a skillet over medium heat. Add onion; cook until soft (2–3 min).
2. Char the corn: Add corn and cook 5–7 minutes, stirring occasionally, until lightly charred and fragrant. Add garlic; cook 30 seconds.
3. Make it creamy: Lower heat. Stir in mayonnaise and crema until glossy and well coated.
4. Season: Add chili powder/tajín, lime juice, salt, and half the cheese. Mix well.
5. Serve: Spoon into cups. Top with remaining cheese, cilantro, extra chili, and a squeeze of lime.

🥗 Nutrition (approx. per serving)

• Calories: ~240
• Protein: ~7 g
• Carbs: ~26 g
• Fat: ~14 g

💡 Pro Tips

• For authentic street flavor, char the corn hard—don’t rush it.
• Balance is key: creamy + tangy (lime) + salty (cheese) + spicy.
• If using frozen corn, pat dry first to help it char.

🌱 Variations

• Lighter: Swap half the mayo with Greek yogurt.
• Vegan: Use vegan mayo/cream and dairy-free feta.
• Protein boost: Add black beans or grilled chicken.

Spinach Artichoke Pastina

 

Video

🥬🧀

Protein 💪 22g Protein

Creamy, cozy, and packed with flavor, this Spinach Artichoke Pastina is the ultimate comfort bowl with a healthy twist. Inspired by the classic dip, it’s rich, cheesy, and perfect for a quick, satisfying meal.

📝 Ingredients: 🧂

• 1 cup dry pastina
• 1 cup fresh spinach (chopped)
• ½ cup artichoke hearts (chopped, drained)
• 2 cloves garlic (minced)
• 1 tbsp butter
• ½ cup milk
• ⅓ cup grated Parmesan cheese
• Salt & black pepper to taste
• Red pepper flakes (optional)

👩‍🍳 Instructions:

1. Cook pastina in salted water according to package directions. Drain and set aside.
2. In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
3. Add spinach and cook until wilted, then stir in artichokes.
4. Pour in milk and Parmesan, stirring until creamy and smooth.
5. Fold in cooked pastina, season to taste, and serve warm.

✅ Macros Summary:

• ✯ Protein: 22 g
• ✯ Carbs: 45 g
• ✯ Fat: 14 g
• ✯ Calories: 380 kcal
• ✯ Time: 20 minutes ⏱️
• ✯ Serving: 1 🍽️

Baked French Onion Chicken

 

Video

Looking for an easy, comforting dinner? This Baked Caramelized Onions and Chicken is rich, creamy, and full of flavor. Juicy chicken thighs baked with sweet onions, sun-dried tomatoes, and roasted garlic make the perfect one-pan meal! This recipe is perfect for weeknight dinners, cozy meals, or whenever you want a flavorful, one-pan comfort dish. The onions become soft and golden, the chicken stays juicy, and the creamy sauce ties everything together beautifully. Best of all, you get perfectly cooked onions without standing over the stove all day!

📌 Ingredients:

• 3 large yellow onions, sliced thinly 
• Oil packed Sun dried tomatoes: 1/2 cup, drained
• Salt, Italian seasoning, paprika: 1 tsp EACH
• balsamic vinegar or glaze: 1 tsp
• An entire bulb of garlic 
• A heavy drizzle of olive oil or the oil from sun dried tomatoes 
• Boneless skinless chicken thighs: 770 g, 1.7 lbs
• Onion powder, garlic powder and salt: 1/2 tsp of EACH
• Olive oil : 1 tsp
• A handful of chopped parsley 
• Heavy cream: 1/2 cup

Instructions:

 1. Preheat oven to 400°F (200°C).

 2. In a 9×13-inch (23×33 cm) baking dish, combine onions, sun-dried tomatoes, seasonings, and balsamic vinegar. Place the garlic bulb in the center, drizzle with olive oil, cover with foil, and bake for 1 hour 20 minutes, tossing halfway through.

 3. About 30 minutes before the onions are done, rinse and pat dry the chicken, cut into strips, and season lightly.

 4. Fry chicken in batches for 3–4 minutes per side (less for extra juicy).

 5. Once onions are done, remove garlic to cool, squeeze the cloves, and stir in the cooked chicken, heavy cream, and parsley. Mix everything together.

 6. Serve with crusty bread or mashed potatoes and enjoy!

Pro Tips:

 • Let the onions and sun-dried tomatoes roast undisturbed for at least 30 minutes for maximum flavor.

 • Swap chicken thighs for shredded rotisserie chicken to save time.

 • Leftovers keep in an airtight container in the fridge; reheat gently in a skillet or oven.

 • Optional: sprinkle with Parmesan before serving for extra richness.

Why You’ll Love This Recipe:

 • Easy, one-pan comfort food

 • Juicy chicken and soft, flavorful onions

 • Rich, creamy, and satisfying

 • Perfect for family dinners or meal prep

Coquillage Cocktal

 

Coquillage

• 1.5oz Rye Whiskey (@sazeracrye)
• 1.5oz Coffee Liqueur (@quickbrownfox_nz)
• 0.5oz Campari (@campariofficial)
• 2 dashes Cocoa Bitters
• Orange twist 🍊

 Stir on ice and strain in a rocks glass over a large cube. Express orange peel oils and drop in glass.

Fernana Cocktail

 

• 1 oz. overproof Jamaican rum
• ¾ oz. rye whiskey
• ½ oz. Fernet Branca
• ½ oz. banana liqueur
• 1 tsp. demerara syrup
• 2 dashes Angostura bitters

Summer Salmon Skillet

 

Article

• Yields:4 serving(s)
• Prep Time:10 mins
• Total Time:25 mins
• Cal/Serv:484

Ingredients

• 4 (5- to 6-oz.) center-cut skinless salmon fillets
• 1/2 tsp. ground cumin
• 1/2 tsp. sweet paprika
• 2 1/4 tsp. kosher salt, divided 
• 1 Tbsp. harissa paste
• 1 shallot, finely chopped 
• 3 garlic cloves, thinly sliced 
• 8 oz. yellow and red grape or cherry tomatoes
• 3 Tbsp. extra-virgin olive oil, divided 
• 2 Tbsp. crumbled feta or goat cheese
• 1 Tbsp. finely chopped fresh dill

Directions

Step 1

Arrange a rack in center of oven; place a large stainless steel or cast-iron skillet on rack. Preheat oven to 450°.

Step 2

Pat salmon dry; season all over with cumin, paprika, and 1 1/2 tsp. salt. Rub one side of each fillet with harissa paste.

Step 3

In a medium bowl, toss shallot, garlic, tomatoes, and 1 Tbsp. oil; season with remaining 3/4 tsp. salt and toss again to combine.

Step 4

Using an oven mitt or dry kitchen towel, remove skillet from oven and drizzle in remaining 2 Tbsp. oil. Arrange salmon in skillet harissa side up, then scatter tomato mixture around fish.

Step 5

Bake until salmon flesh easily flakes with a fork and tomatoes are softened, 9 to 11 minutes.

Step 6

Top salmon and tomatoes with feta and dill.

One-Pot Cheddar Tomato Mac

 

Article

Ingredients

Yield:4 to 6 servings

• 4 tablespoons unsalted butter, divided
• ½ cup panko bread crumbs
• Salt
• 1 (4½-ounce) tube double-concentrated tomato paste or 1 (6-ounce) can tomato paste
• 3 garlic cloves, finely grated or finely chopped
• ½ teaspoon smoked paprika
• Pinch of ground cayenne (optional)
• 1 pound short pasta (such as elbows or medium shells)
• 1 (8-ounce) block sharp, yellow Cheddar, coarsely grated (about 2 cups)

Preparation

Step 1

In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add the panko and a pinch of salt and toast, stirring, until golden, 2 to 5 minutes. Scrape into a small bowl. (Don’t worry about getting every little speck out of the pot.)

Step 2

To the same pot, combine the remaining 3 tablespoons butter, tomato paste, garlic, paprika and cayenne, if using. Set over medium and stir until the butter is melted and the tomato paste is a shade darker and sticking to the pot, 5 to 7 minutes. 

Step 3

Add 6 cups water and 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon coarse kosher salt). Bring to a boil over high.

Step 4

Add the pasta, reduce heat to medium, and simmer, stirring and scraping often to keep the pasta from sticking, until the pasta is just tender and the liquid is stewy, 8 to 12 minutes. If the pasta ever looks dry, add ¼ cup water.

Step 5

Turn off the heat. Add the Cheddar and stir just to distribute. Cover and let sit for 3 minutes. (This will help the sauce get thick and glossy.) Uncover and stir until the cheese is melted. Taste for salt and cayenne. Eat right away, topping bowls with the breadcrumbs.

French Onion Chicken Orzo Casserole

 

Video

🧅 35g Protein

This dish combines the rich, sweet, savory depth of French Onion Soup with a hearty chicken and pasta bake. The caramelized onions melt into the beef broth to create a glossy, flavorful sauce that the orzo soaks up perfectly. Topped with bubbly Gruyère cheese, it is pure comfort.

📝 Ingredients:

✦ 1.5 lbs Chicken Breasts or Thighs, cut into bite-sized pieces

✦ 2 large Yellow Onions, thinly sliced

✦ 4 tbsp Butter

✦ 1.5 cups Orzo Pasta (uncooked)

✦ 3 cloves Garlic, minced

✦ 3 cups Beef Broth (crucial for that "French Onion" color and taste)

✦ 1/2 cup White Wine (or extra broth)

✦ 1 tbsp Fresh Thyme (or 1 tsp dried)

✦ 1.5 cups Gruyère or Swiss Cheese, shredded (Mozzarella works too)

✦ Salt and Black Pepper

👩‍🍳 Instructions:

1- **The Onions (Patience is Key):** Melt butter in a large oven-safe skillet or Dutch oven over medium heat. Add the sliced onions and cook for 15–20 minutes, stirring often, until they are soft, sticky, and caramelized deep brown.

2- Push onions to the side. Increase heat to medium-high. Add the chicken pieces. Season with salt, pepper, and thyme. Cook until browned on the outside.

3- Stir the onions and chicken together. Add the garlic and uncooked orzo. Toast the orzo for 1 minute.

4- **Deglaze:** Pour in the white wine (if using) to scrape up any browned bits from the bottom. Then pour in the beef broth.

5- Bring to a simmer. Cover and cook on the stove (or transfer to a 400°F/200°C oven) for 12–15 minutes, or until the orzo is tender and most liquid is absorbed (it should still be creamy, not dry).

6- **The Cheesy Top:** Remove from heat. Sprinkle the shredded Gruyère cheese generously over the top.

7- Broil for 3–5 minutes until the cheese is bubbling and golden brown.

8- Garnish with fresh thyme or parsley before serving.

✅ Macros Summary:

✯ Protein: 35g

✯ Carbs: 38g

✯ Fat: 18g

✯ Calories: 480

✯ Time: 45 min ⏱️

✯ Serving: 5 Servings 🍽️

#frenchonion #orzorecipes #chickenbake #comfortfood #onepotmeal #dinnerideas

Creamy Pesto Chicken with Roasted Tomatoes (Mediterranean-Friendly)

 

Video

Tender chicken breasts coated in a creamy, flavorful pesto sauce with roasted cherry tomatoes and optional spinach—a healthy Mediterranean-style dish.

Time & Yield

• Total Time: 30–35 minutes
• Servings: 4–5

Ingredients

• 4–5 boneless, skinless chicken breasts
• 1–2 tbsp olive oil
• 3 garlic cloves, minced
• 1 shallot, finely chopped (optional)
• ½ cup Greek yogurt (or light cream)
• ½ cup pesto sauce (preferably olive-oil based)
• ¼ cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1–2 cups fresh spinach (optional)
• Salt & pepper, to taste

Instructions

Cook Chicken:

Heat olive oil in a skillet over medium heat. Cook chicken breasts until golden and cooked through. Remove and set aside.

Sauté Aromatics:

In the same skillet, add a bit more olive oil if needed. Sauté garlic and shallot until fragrant, about 1–2 minutes.

Prepare Sauce:

Reduce heat to low and stir in Greek yogurt, pesto, and Parmesan until smooth. Simmer gently—do not boil to prevent yogurt from curdling.

Add Vegetables & Chicken:

Add cherry tomatoes and spinach (if using). Cook 2–3 minutes until tomatoes soften and spinach wilts. Return chicken to the skillet, coating it with the sauce. Season with salt and pepper.

Serve:

Serve warm over whole-grain pasta, quinoa, or alongside a green salad.

Notes

Using Greek yogurt instead of heavy cream keeps it Mediterranean diet friendly without sacrificing creaminess.

Cherry tomatoes add natural sweetness and antioxidants.

Optional spinach increases fiber and nutrients for a balanced meal.

Beef And Caramelized Onion Ragù

 

Article

Ingredients

• 2 tablespoon olive oil
• 1 1/2 pound chuck roast, cut into 6 pieces
• 2 1/2 teaspoons kosher salt, divided
• 3 pounds onions, about 4 large onions, halved and thinly sliced
• 2 garlic cloves, chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 1/3 cup tomato paste
• 1 bay leaf
• 1 cup sweet marsala wine
• 3/4 cup water
• 1 (3-inch) piece parmesan rind
• 1 pound paccheri pasta
• 1 cup freshly grated parmesan cheese, plus more to serve. 

Instructions

1. Heat a large braiser over medium high heat. To the hot pan add the oil and heat another few seconds. Dry the chuck roast well with a paper towel, and season with 1 teaspoon salt.
2. Add the meat to the pan and cook, undisturbed, until deep golden brown on the first side, about 4 minutes. Flip the meat and brown on the other side, another 3 to 4 minutes. Remove the meat to a plate. To the hot pan, add the onions and another 1 teaspoon salt. Stir to combine. Cook, stirring often and scraping the brown bits from the bottom of the pan, until the onions are lightly browned and soft, about 15 minutes. If at any point the bottom of the pan starts to get too dark and approach burning, add a few tablespoons of water to the pan and scrape the bottom to release it.
3. Reduce the heat to medium and add the garlic, carrot and celery along with the remaining 1/2 teaspoon salt. Cook, stirring occasionally until the vegetables are soft and fragrant, about 4 minutes. Add the tomato paste and stir with the vegetables for about 3 minutes for it to caramelize slightly. Add the bay leaf, marsala wine and water. Nestle the seared meat into the sauce along with the parmesan rind. Cover with the lid and adjust the heat to maintain a gentle simmer. Cook covered for 1 hour and 45 minutes.
4. Remove the lid and stir the sauce. Return the lid to the pan but place it slightly askew so just a little bit of air gets in. Cook for another 45 minutes at a low simmer. Allow the sauce to rest for 15 minutes before shredding the meat and removing and discarding the bay leaf, parmesan rind and any extra fat. Return the sauce to low heat to keep warm.
5. Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook until al dente, about 1 minute less than package directions. Using a pasta spider remove the pasta directly from the water to the sauce along with 1/2 cup pasta water. Adjust the heat to medium and sprinkle the bare pasta with the cheese. Toss well to coat, adding more pasta water as needed to create a light sauce that clings to the pasta. Serve with more parmesan if desired.

Chicken Biryani

 

Article - Article provides serving updates for ingredients

Ingredients

• 4 tablespoons vegetable oil, divided
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 2 medium tomatoes, peeled and chopped
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon ground black pepper
• ½ teaspoon ground turmeric
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• ½ teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks

Rice:

• 1 pound basmati rice
• 2 ½ tablespoons vegetable oil
• 1 large onion, diced
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• ½ teaspoon ground ginger
• 1 pinch powdered saffron
• 4 cups chicken stock
• 1 ½ teaspoons salt

Directions

1. Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside.
2. Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.
3. Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.
4. Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
5. Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.
6. Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.
7. Heat stock and salt in a medium pot until hot; pour over rice and stir well.
8. Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.
9. Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
10. Spoon biryani onto a warm serving dish.

Rigatoni with Spicy Sausage and Cannellini Beans

 

Article

Total Time:1 hr 10 mins

Servings: 3

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• ½ large onion, coarsely chopped
• ½ pound hot Italian sausage, casings removed
• ½ cup dry red wine
• ½ (28-ounce) can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved
• ¼ teaspoon crushed red pepper
• Kosher salt
• Freshly ground black pepper
• ½ pound rigatoni
• ½ (15-ounce) can cannellini beans, drained and rinsed
• ¼ cup freshly grated Parmesan cheese, plus more for serving
• 1 tablespoon coarsely chopped basil, plus leaves for garnish
• 1 tablespoon unsalted butter, cut into small pieces

Servings:6

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1 large onion, coarsely chopped
• 1 pound hot Italian sausage, casings removed
• 1 cup dry red wine
• 1 (28-ounce) can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved
• 1/2 teaspoon crushed red pepper
• Kosher salt
• Freshly ground black pepper
• 1 pound rigatoni
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons coarsely chopped basil, plus leaves for garnish
• 2 tablespoons unsalted butter, cut into small pieces

Directions

1. In a large, deep skillet, heat the oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden, about 1 minute. Add the onion and sausage; break the meat up with a wooden spoon and cook until it just loses its pink color, about 7 minutes. Add the wine and cook over high heat until reduced by half, about 10 minutes. Stir in the tomatoes, their liquid, and the crushed red pepper; season with salt and pepper. Cook over moderate heat until slightly thickened, about 30 minutes.
2. 
   
3. Meanwhile, in a large pot of boiling salted water, cook the rigatoni until al dente. Drain well, reserving 1/2 cup of the pasta cooking water.
4. 
   
5. Add the rigatoni to the sauce and gently stir in the beans, 1/2 cup of Parmesan, the chopped basil, and the butter. Cook, stirring gently, until heated through, about 3 minutes. Add some of the reserved pasta cooking water if the pasta looks dry. Transfer to warmed bowls, garnish with basil leaves, and serve. Pass additional Parmesan at the table.

Cooking Potatoes - Timing

Recipe

• 2 medium potatoes
• Add to pot with cold water on high heat
• Potatoes are ready in 9-10 minute
• Drain water and cover without heat

 

The time it takes to boil a potato depends entirely on size and texture. Whether you are making a fluffy mash or a firm potato salad makes a big difference.

The "Perfect Boil" Checklist

1. ​Start Cold: Always put your potatoes in the pot and cover them with cold water before turning on the heat. If you drop them into boiling water, the outside overcooks and turns to mush before the inside is soft.
2. ​Salt Heavily: Add about a teaspoon of salt per quart of water. This is your only chance to season the inside of the potato.
3. ​The Fork Test: They are done when a fork or paring knife slides into the center with zero resistance. If the potato hangs onto the fork, it needs another 3–5 minutes.

1. ​Drain & Steam: Once drained, let them sit in the hot pot for 1–2 minutes off the heat. This lets excess moisture evaporate, preventing "soupy" mashed potatoes.

Potato Size	Time (Once boiling)	Best For...
Small / Cubed (1-inch)	10–15 minutes	Quick meals, potato salad
Medium Whole	20–25 minutes	Smashing, mashing
Large Whole	30–40 minutes	Mashing (if you have the time)

Potato Size	Time (Once boiling)	Best For...
Small / Cubed (1-inch)	10–15 minutes	Quick meals, potato salad
Medium Whole	20–25 minutes	Smashing, mashing
Large Whole	30–40 minutes	Mashing (if you have the time)

SPICY PEANUT CHICKEN NOODLES

 

Article

50g Protein | 676 Cal | 26 Fat | 60 Carbs

INGREDIENTS FOR 2

• For the miso peanut sauce
• 40g peanut butter
• 25g white miso
• 20ml rice vinegar
• 20ml soy sauce
• 1 tbsp sugar
• ½ tsp MSG (optional)
• 65ml water
• 
  

For the herb salad

• ½ cucumber
• 10g fresh coriander
• 4 spring onions
• 
  

For the spicy chicken

• 1 garlic cloves
• 1 tbsp gochujang
• 1 tbsp Korean chilli flakes
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 400g chicken mince
• 1 tbsp vegetable oil
• 
  

To serve

• 200g udon noodles

METHOD

To make the miso peanut sauce, whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar and MSG until smooth. Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside.

For the herb salad, slice the cucumber into thin half moons, pick the coriander leaves and finely slice the green tops of the spring onions. Combine in a bowl. Chill in iced water if you want more crunch.

Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar and the white parts of the spring onions to a blender. Blitz until smooth and set aside.

Heat a large frying pan over high heat. Add the oil, then the chicken mince. Press it flat and let it brown deeply on one side before breaking it up. Cook through, then pour in the chilli sauce. Stir and let it bubble for 2–3 minutes until thick, sticky and fully coating the chicken.

Cook the noodles according to pack instructions. Drain and toss immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.

Divide the saucy noodles between bowls. Top with the spicy chicken and the herb salad. Finish with extra miso peanut sauce if you like.

Crispy chilli peanut butter udon

 

Article

When it’s been a long day and you just want something quick, comforting, and actually delicious 🍜🔥

This crispy chilli peanut butter udon comes together in minutes, with creamy, spicy, slurpy goodness in every bite.

Ingredients 

• - 2 tbsp Marion’s Kitchen Crispy Chilli Oil
• - 1 tbsp peanut butter, smooth (but chunky is fine too)
• - 1 tbsp mirin
• - 1 tbsp soy sauce
• - 2 tsp black vinegar
• - 1 tbsp water
• - 1 spring onions, finely chopped to serve
• - Coriander, chopped to serve
• - 2 packs udon
• - 2 soft-boiled eggs, to serve

Steps:

1. Cook the udon noodles according to the packet instructions.

2. In a mixing bowl, combine the Crispy Chilli Oil, peanut butter, mirin, soy sauce, black vinegar, and water. Stir until the sauce is smooth and well combined.

3. Top with soft-boiled eggs, spring onion, and coriander. #easyrecipe #noodles

One-Pan Cheesy Ground Beef and Potatoes

Article 

Prep time 10 minutes

Cook time 30 minutes to 35 minutes

Serves 4

Ingredients

• 1 tablespoon neutral oil, such as canola or vegetable
• 1 pound lean ground beef
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided, plus more for garnish
• 1 1/2 pounds baby gold potatoes, peeled if desired and halved
• 2 teaspoons fresh thyme leaves (about 8 sprigs), plus more for garnish
• 1 teaspoon paprika
• 1 1/2 cups low-sodium beef broth
• 1/4 cup heavy cream
• 4 ounces shredded sharp cheddar cheese (about 1 cup)

Instructions

• Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef, 1 diced medium yellow onion, 1 teaspoon garlic powder, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Cook, breaking up the meat into medium pieces, until browned and cooked through, 6 to 8 minutes.
• Stir in 1 1/2 pounds halved baby gold potatoes, 2 teaspoons fresh thyme leaves, 1 teaspoon paprika, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Stir in 1 1/2 cups low-sodium beef broth and 1/4 cup heavy cream; bring to a simmer. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir. Continue to cook uncovered, reducing the heat to medium-low if the pan begins to look dry, until the potatoes are tender, 10 to 15 minutes more.
• Stir in 4 ounces shredded sharp cheddar cheese until melted. Taste and season with more kosher salt as needed. Garnish with more fresh thyme leaves and black pepper if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Pasta With Lentils (Pasta e Lenticchie)

 

Article

Servings:

6 servings

Prep:

10minutes mins

Cook:

25minutes mins

Total:

35minutes min

Ingredients

• 2 tablespoons olive oil
• ½ onion, diced
• 2 Medium Yukon Gold potatoes, petite diced
• 1 carrot, diced
• 2 ribs celery, diced
• 2 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon salt, or more to taste
• 1 teaspoon homemade Italian seasoning, or store-bought
• 1 cup Green or brown lentils, rinsed
• 4-5 cups (1200 ml ) vegetable broth, or chicken broth for added flavor
• 1 cup Ditalini pasta, or other small pasta shape
• ½ cup freshly grated Parmigiano cheese, plus more for serving
• Drizzle of extra-virgin olive oil, for finishing
• Fresh parsley, chopped, for garnish

Instructions 

1. Sauté the vegetables: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and potato. Cook for about 5–6 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds.
2. Add tomato paste and seasonings: Stir in the tomato paste, salt, and Italian seasoning. Let the tomato paste cook for 1–2 minutes to deepen its flavor.
3. Rinse lentils
4. Add lentils and broth: Add the lentils and pour in the broth. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stiring occasionally, or until the lentils are tender but not mushy.
5. Add the pasta: Stir in the pasta directly into the pot with the lentils. Continue cooking uncovered for another 8–10 minutes, stirring occasionally, until the pasta is al dente and the mixture has thickened into a hearty stew-like consistency. (Add a splash of water or broth if needed.)
6. Finish with cheese and olive oil: Stir in the grated Parmigiano cheese until melted and creamy. Taste and adjust seasoning with more salt if needed.
7. Serve: Ladle into bowls and drizzle with a bit of good-quality extra-virgin olive oil. Sprinkle with more Parmigiano and chopped parsley. Serve warm with crusty Italian bread for soaking up every last drop.

Notes

Top Recipe Tips (from Elena’s Cucina)

• Don’t skip sautéing the vegetables—this step builds the base flavor.
• Always rinse lentils before cooking to remove any dust or debris.
• Cook the pasta directly in the soup for a creamy texture and deeper flavor.
• Adjust the consistency: thicker like a stew or thinner like soup—your choice!
• Drizzle with high-quality olive oil before serving; it makes all the difference.

Nutrition

Serving: 6g

Calories: 342kcal

Carbohydrates: 52g

Protein: 16g

Fat: 8g

Saturated Fat: 2g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 4g

Cholesterol: 6mg

Sodium: 1361mg

Potassium: 633mg

Fiber: 12g

Sugar: 5g

Vitamin A: 2281IU

Vitamin C: 11mg

Calcium: 137mg

Iron: 3mg

Slow Cooker Chili - NY Times

 

Article

Total Time - 4 hours, 30 minutes

Ingredients

Yield:  3 to 4 servings

• 1 tablespoons olive oil
• 1/2 large yellow or red onion, finely chopped
• Kosher salt
• 455g ground beef, 80 percent lean, 20 percent fat
• 8garlic cloves, finely chopped
• 85g can tomato paste
• 1/2 teaspoon sweet paprika
• 1teaspoon chipotle powder
• 1teaspoon ground cumin
• 1teaspoon garlic powder
• 1teaspoon onion powder
• 1teaspoon mustard powder
• 1teaspoon hot smoked paprika
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon ground cinnamon
• 174ml pilsner beer, such as Modelo Especial
• 200g can diced or crushed tomatoes in juice
• 2 tablespoons cup cider vinegar
• 1 tablespoons maple syrup or dark brown sugar
• 1 tablespoons soy sauce
• 2teaspoons beef stock bouillon paste, such as Better Than Bouillon
• 3/4 teaspoons unsweetened cocoa powder
• 395g cans kidney beans, drained and rinsed
• 395g cans pinto beans, drained and rinsed
• 1teaspoon Worcestershire sauce
• Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Yield: 6 to 8 servings

• 2tablespoons olive oil
• 1large yellow or red onion, finely chopped
• Kosher salt
• 2pounds ground beef, 80 percent lean, 20 percent fat
• 8garlic cloves, finely chopped
• 1(6-ounce) can tomato paste
• 1tablespoon sweet paprika
• 2teaspoons chipotle powder
• 2teaspoons ground cumin
• 2teaspoons garlic powder
• 2teaspoons onion powder
• 2teaspoons mustard powder
• 2teaspoons hot smoked paprika
• ½teaspoon cayenne powder
• ½teaspoon ground cinnamon
• ¼teaspoon ground cloves
• 12ounces (1½ cups) pilsner beer, such as Modelo Especial
• 1(14-ounce) can diced or crushed tomatoes in juice
• ¼cup cider vinegar
• 2tablespoons maple syrup or dark brown sugar
• 2tablespoons soy sauce
• 2teaspoons beef stock bouillon paste, such as Better Than Bouillon
• 1½teaspoons unsweetened cocoa powder
• 2(14-ounce) cans kidney beans, drained and rinsed
• 2(14-ounce) cans pinto beans, drained and rinsed
• 1tablespoon Worcestershire sauce
• Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Preparation

Step 1

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Step 2

Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and ½ cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

Step 3

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of ½ cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.