Pasta and Peas (Pasta e Piselli)

 

Video

Servings : 4

Ingredients:  

• 1 lb Ditalini pasta
• 1 lb Frozen peas
• 1 Yellow onion, finely chopped
• 1.5 cups Pecorino Romano, grated
• 4 cups Water (plus more if needed)
• Olive oil
• Salt & Pepper

1. To a large pan or pot, over medium heat, add the olive oil.
2. Once olive oil is heated through, add the chopped onion. Season with salt and pepper.
3. Once onion is fragrant, add the peas. Cook for about 1-2 minutes. Pour in about 2.5-3 cups of water.
4. Once water and peas come to a boil,  Remove half of the peas and blend until smooth. Pour it back in! This is the secret to how to cook peas so they become a rich sauce. 
5. Add the cream mixture back into the pan. Adjust for salt and pepper if needed.
6. Once it comes back to a boil, Add your Ditalini and cook for 10 minutes, stirring frequently. Add a splash of water if it gets too dry. 
7.  Remove from heat.
8. Off heat, add a bit of olive oil and grated parmigiano. Stir. This will give the dish an even creamier consistency.
9. Serve, top with more grated parmigiano and enjoy!

Directions: 

1. In a large pot, sauté the chopped onion in olive oil until soft. 

2. Add the frozen peas, salt, pepper, and water. Simmer for 5 minutes. 

3. Remove half of the peas and blend until smooth. Pour it back in! This is the secret to how to cook peas so they become a rich sauce. 

4. Add your Ditalini and cook for 10 minutes, stirring frequently. Add a splash of water if it gets too dry. 

5. Turn off the heat. Stir in the Pecorino Romano until it creates a thick, cheesy sauce.

Corn e Pepe (Cacio e Pepe with Summer Corn)

 

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

Click here for the printable recipe

• ½ lb mezzi rigatoni (or other short pasta)

• 2 ears fresh sweet corn, kernels removed

• 2 tbsp unsalted butter, divided

• 1 tsp freshly cracked black pepper, plus more for serving

• 3½ oz freshly grated Pecorino Romano (about 1¼ cups), plus more for serving

• Kosher salt

• Optional: 1 tsp finely grated lemon zest

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Instructions:

1. Bring about 3 quarts of generously salted water to a boil. Cook the mezzi rigatoni until 1–2 minutes shy of al dente. Reserve 2 cups of the pasta water before draining.

2. Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon butter, followed by the corn. Spread into an even layer and cook undisturbed for 2–3 minutes before stirring. Continue cooking, stirring only occasionally, until the corn is tender with golden brown, lightly charred spots, about 6–8 minutes. Reduce the heat to medium if needed. Transfer to a bowl.

3. Return the skillet to medium heat. Add the remaining 1 tablespoon butter and the black pepper. Cook, stirring constantly, until fragrant, about 30–60 seconds.

4. Add the drained pasta to the skillet along with ¼ cup of the reserved pasta water. Toss over medium heat for 1–2 minutes, adding a splash more pasta water if needed, until the pasta is just al dente.

5. While the pasta finishes cooking, place the Pecorino Romano in a medium bowl. Let the reserved pasta water cool for about 30 seconds, then gradually whisk in ¼ cup of the pasta water until a thick, smooth paste forms. Add another tablespoon or two of pasta water if needed. The mixture should be smooth and spreadable, similar to mashed potatoes, not runny.

6. Remove the skillet from the heat and let it cool for about 30 seconds. Add the Pecorino paste and toss vigorously until the pasta is evenly coated. Add more pasta water, a splash at a time, until the sauce becomes silky, glossy, and coats every piece of pasta.

7. Fold in the charred corn, reserving a small handful for garnish if desired. Stir in the lemon zest, if using.

8. Divide between bowls and top with the remaining charred corn, more freshly grated Pecorino Romano, and plenty of freshly cracked black pepper. Serve immediately.

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Authentic Nonna Sauce

 

Link

Ingredients (for 4–6 servings)

Tomato Sauce Italian 2

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, peeled and smashed (not minced)
• 2 (28 oz / 800g) cans of whole peeled San Marzano tomatoes, crushed by hand
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, for acidity balance)
• 8–10 fresh basil leaves, torn
• Salt, to taste
• Black pepper, to taste
• Optional: 1 small carrot, grated (adds natural sweetness)
• Optional: A Parmesan rind, added to the sauce while it simmers
• Optional: 1 small meat bone (beef or pork) or sausage for added depth

Tools You’ll Need

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Chef’s knife and cutting board
• Hand blender (optional, if you prefer a smoother texture)
• Ladle (for serving or reserving)

Preparation Steps

• Crush the tomatoes by hand.
• Open the cans and pour into a large bowl. Crush with clean hands for a rustic texture. Do not discard the juice.
• Chop your onion.
• Keep it fine for better melting into the sauce. Peel and smash the garlic cloves. Do not mince.
• Gather your basil and any optional ingredients.
• Rinse and tear basil leaves by hand. If using meat, pat dry. If using carrot, grate it now.

Cooking Instructions

1. Sauté aromatics.
1. In a large pot over medium-low heat, warm the olive oil. Add chopped onion and stir gently for 5–7 minutes until translucent. Do not brown. Add the garlic and stir for another 1–2 minutes until fragrant.
2. Add tomato paste.
1. Stir in the tomato paste and cook gently for 1–2 minutes to deepen the flavor.
3. Add tomatoes.
1. Pour in the hand-crushed tomatoes and all their juices. Stir to combine.
4. Season.
1. Add salt, a few grinds of black pepper, and sugar (if needed). If using, add the grated carrot and Parmesan rind or meat bone now.
5. Bring to a gentle simmer.
1. Reduce the heat to low and let it simmer uncovered for at least 1.5 to 2 hours. Stir every 20 minutes to prevent sticking. The longer it simmers, the deeper the flavor.
6. Add basil near the end.
1. In the last 15–20 minutes, stir in torn basil leaves.
7. Taste and adjust.
1. Remove garlic cloves, Parmesan rind, or meat if used. Taste for salt, sweetness, and acidity.

Optional: Blend.

• For a smoother sauce, you may partially blend with a hand blender. Many Italians leave it rustic.

Serving Suggestions

• Serve over al dente pasta, preferably rigatoni, bucatini, or spaghetti.
• Top with freshly grated Parmigiano-Reggiano or Pecorino Romano.
• Serve with a hunk of crusty bread and a glass of red wine.
• Use in lasagna, stuffed shells, or eggplant parmigiana.
• Leftovers improve by the day and can be refrigerated up to 5 days or frozen up to 3 months.

The Old Cuban

 

Video

If James Bond ever traded his Martini for something a little more tropical after a long day of chasing villains, I imagine it might look something like this.

The Old Cuban is crisp, refreshing, and effortlessly elegant. Bright lime, aged rum, fresh mint, and sparkling wine come together to create a cocktail that feels like a sophisticated trip to the tropics.

Recipe:

• 1.5 oz Aged Rum
• 3/4 oz Lime Juice
• 1/2 oz Simple Syrup
• 6–8 Mint Leaves
• 2–4 Dashes Angostura Bitters
• Dry Sparkling Wine
• Mint Garnish

Shake everything except the sparkling wine, strain into a coupe, and top with bubbles.

Originally created by Audrey Saunders at the Pegu Club in New York City.

Luciano monosilio's carbonara

 

video

Recipe for Luciano monosilio's carbonara for 2 portions:

• 200g dried spaghetti(chef uses spaghettoni in his restaurant which is slightly thicker)
• 3 egg yolks 
• 150g guanciale, skin removed and cut into thick cubes
• 22g Pecorino romano 
• 22g Grana Padano
• 4g of ground black peppercorns

1. - Starting in a cold pan, heat the guanciale up on low heat, raising it to medium after about 5 minutes, then again to medium-high once the oils have come out and allow the guanciale to fry in its own fat. This should take 12-15 minutes 
2. - ⁠once it is golden brown, pour the oil out and allow the guanciale cubes to cool and crisp on a wire rack 
3. - ⁠whisk the egg yolks with the grated cheese, ground black pepper and 2-3 tbsp of guanciale oil 
4. - ⁠now cook your pasta in lightly salted water, and when it is close to being done add in a cup worth of pasta water into the egg yolks and cheese. Whisk to combine
5. - ⁠add the fully cooked pasta into the egg mixture and toss well to combine, now move it over a pot of simmering water and continue to stir and cook/thicken the egg yolks, adding more pasta water as needed to get the right consistency
6. - ⁠pour the crispy guanciale into the pasta and give it a mix, then taste and adjust the seasoning with more salt if needed and black pepper
7. - ⁠plate and grate on a bit more Pecorino Romano and ground black pepper 

Tips:

Tip 1: Thick cubes of guanciale for a balance fat-meat ratio

Tip 2: Start cooking the guanciale in a cold pan on low heat, increasing the heat gradually until high heat when the guanciale can be covered and fried in its own fat 

Tip 3: Let the Guanciale cool separately from the oil for a crispier texture 

Tip 4: While not traditional, you can use a blend of Pecorino romano, Grana Padano, or even Parmesan cheese 

Tips 5: use lots of black pepper 

Tip 6: you do not need to salt the pasta very aggressively 

Tip 7: The water does not need to be boiling when you add the pasta in(just try to make sure the pasta is fully submerged as quickly as possible)

Tip 8: you do not need to keep stirring the pasta if you are boiling in enough pasta water  

Tip 9: the pasta should be filled cooked once it goes into the sauce 

Tip 10: the Bain Marie portion makes this recipe a lot more forgiving since there's a lower chance of overcooking the eggs

Tip 11: you can be generous with the amount of pasta water used to finish the sauce 

Tip 12: use the Nappe consistency test to check if the sauce is cooked enough

Spicy Ground Meat & Chickpea Stew with Spinach

 

Video

Spicy Ground Meat & Chickpea Stew with Spinach

A protein-packed, one-pot wonder featuring savory ground meat, tender chickpeas, and fresh spinach simmered in a rich, spiced tomato sauce. This hearty stew is perfect for meal prep, freezes beautifully, and comes together in under 40 minutes. It's a versatile dish that works beautifully over rice, with crusty bread, or on its own.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4-6

Ingredients:

• 1 lb ground beef, turkey, or lamb
• 1 can (15 oz) chickpeas, rinsed and drained
• 3 cups fresh spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef or vegetable broth
• 2 tbsp olive oil
• Spices: 
• 1 tbsp cumin, 
• 1 tsp paprika, 
• 1 tsp coriander, 
• 1/2 tsp cinnamon, 
• 1/2 tsp cayenne pepper (adjust to taste), 
• salt and black pepper
• Optional: 1 tbsp tomato paste for extra richness

Instructions:

1. Brown the Meat: Heat 1 tbsp olive oil in a large pot or deep skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Drain excess fat if needed. Remove meat and set aside.
2. Sauté Aromatics: In the same pot, add the remaining oil. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and all spices (cumin, paprika, coriander, cinnamon, cayenne). Cook for 1 minute until fragrant.
3. Build the Sauce: Stir in the tomato paste (if using), diced tomatoes, tomato sauce, and broth. Bring to a simmer.
4. Combine: Return the cooked meat to the pot. Add the rinsed chickpeas. Stir well and simmer uncovered for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
5. Add Greens: Stir in the fresh spinach and cook for 2-3 minutes until wilted.

Serve: Taste and adjust seasoning with salt and pepper. Serve hot over rice, quinoa, couscous, or with crusty bread.

SLOW COOKER BEEF BOURGUIGNON

 

Video

Serves: 6

Ingredients

• 2 tbsp extra virgin olive oil
• 1kg beef cheek, cut into 4cm cubes
• ½ tsp salt
• 1 tsp black pepper
• 2 tbsp plain flour
• 1 brown onion, chopped
• 2 garlic cloves, chopped
• 2 carrots, chopped into 4cm chunks
• 3 celery ribs, chopped into 4cm chunks
• 1 tbsp dried Italian herbs
• 2 tbsp tomato paste
• 400g tinned tomatoes
• 1 cup beef stock
• 2 tbsp Worcestershire sauce
• 2 cups baby potatoes or Yukon Gold potatoes
• 1 tbsp fresh thyme (or 1 tsp dried)

To Serve:

Fresh parsley

Creamy mashed potato, rice or crusty bread

Method

1. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper, then toss in the flour to coat.

2. Brown the beef in batches, cooking for a few minutes on each side until golden.

3. Add the browned beef, onion, garlic, carrots, celery, dried Italian herbs, tomato paste, tinned tomatoes, beef stock and Worcestershire sauce to the slow cooker. Stir to combine.

4. Cover and cook on low for 8 hours or high for 4 hours.

5. Halfway through cooking, add the mushrooms and thyme. Stir gently to combine.

6. Once the beef is tender and falling apart, sprinkle over the parsley and give everything a final stir.

7. Serve with creamy mashed potato, rice or crusty bread.

Notes:

Freezer-friendly: Allow to cool completely before portioning into airtight containers. Freeze for up to 3 months and thaw overnight before reheating.

Dump bag-friendly: Brown the beef first (optional), then place all ingredients except the mushrooms, thyme and parsley into a large zip-lock bag. Freeze flat. Defrost overnight before cooking and add the remaining ingredients during cooking as directed.

Oven-friendly: Heat the olive oil in a Dutch oven and brown the beef as per the recipe. Add the remaining ingredients except the mushrooms, thyme and parsley. Cover and cook at 160°C for 2½–3 hours. Add the mushrooms and thyme for the final

45 minutes of cooking. Finish with fresh parsley before serving.

Optional add-ins: A splash of red wine or a bay leaf for extra depth of flavour.

Avocado Pit recipe to drink

 

Video

Here is the full transcript extracted from the audio of the video:

"You're missing out on probably 70% of nutrients, or even more. The pit—the thing you mercilessly stab before discarding it into the trash—is one of the most powerful anti-inflammatory ancient medicines on Earth. Stronger than turmeric, stronger than green tea.

Let me show you why the hardest part is actually the one that heals you fastest.

70% of avocado's antioxidants are actually in the seed. The pit actually contains tannins, flavonoids, and phenolic compounds that obliterate—absolutely obliterate—free radicals. Avocado pits contain compounds that kill cancer cells in lab studies while leaving healthy cells untouched.

So how do you use it? 

1. Cut the avocado, remove the pit, and rinse it. 
2. Let it dry for a day or two until the skin peels off. 
3. Chop it into pieces with a heavy knife carefully—and this thing is probably tougher than your last relationship. 
4. Add half a teaspoon to smoothies, soups, or teas. It's bitter, so you want to mix it probably with berries, maybe even half a banana.
5. Within two weeks, inflammation drops, joint pain eases, digestion improves, skin starts to clear up.

If you're interested in taking your life to the next level, my friend, check out Drew's Life Reset events. All kinds of amazing things are happening in there with like-minded individuals taking their health to the next level. Check out Drew's Life Reset."

Aperol Spritz Margarita

 

Video

INGREDIENTS:

• 2 oz tequila
• 1 oz Aperol
• 3/4 oz lime juice, freshly squeezed
• Optional: 1/2 oz agave syrup
• Prosecco

METHOD:

1. Swipe a lime wedge along the rim of your glass, then sprinkle with salt.
2. Add tequila, Aperol, lime juice and option agave syrup to a cocktail shaker. Add ice and shake until chilled.
3. Strain into your prepped glass filled with fresh ice.
4. Top with prosecco and garnish with an orange slice.

Slow cooker beef ragu with pappardelle

 

Video

This slow cooker beef ragu with pappardelle is rich, tender and full of deep flavor 🤍

Slow cooked beef in a thick tomato sauce over silky pasta is pure comfort food

Ingredients

• • 2 lb beef chuck roast
• • 12 oz pappardelle pasta
• • 1 small onion, chopped
• • 3 cloves garlic, minced
• • 1 cup crushed tomatoes
• • 1 cup beef broth
• • 2 tbsp tomato paste
• • 1 tsp Italian seasoning
• • 1/2 tsp salt
• • 1/2 tsp black pepper

Instructions

1. Place beef, onion and garlic in the slow cooker
2. Add crushed tomatoes, beef broth and tomato paste
3. Season with Italian seasoning, salt and pepper
4. Cover and cook on LOW for 7–8 hours
5. Shred the beef with forks and stir into the sauce
6. Cook pappardelle pasta until al dente
7. Add pasta to the slow cooker and toss with sauce
8. Serve hot with extra sauce on top

Creamy Slow Cooker White Beans & Potatoes

 It was fine...but not a batch cook option...

Creamy Slow Cooker White Beans & Potatoes

​This recipe relies on the starch from the potatoes and a quick mashing trick at the end to create a naturally rich, velvety sauce without needing any heavy cream.

4 hours (High) or 6-7 hours (Low)

4 servings

Ingredients

• ​2 cups white beans (If using canned: use two 15-oz cans, rinsed and drained. If using dry: use 2 cups of beans that have been soaked overnight and drained).
• ​3–4 medium potatoes (Yukon Gold or Russet work best), peeled and cubed into 1-inch pieces
• ​1 medium onion, finely chopped
• ​3–4 garlic cloves, minced
• ​3–4 cups vegetable or chicken broth (Use 3 cups for a thicker, stew-like consistency; 4 cups if you prefer it more like a soup)
• ​2 tbsp olive oil
• ​1 tsp salt (adjust to taste based on how salty your broth is)
• ​Optional Herb Seasoning (Looking closely at the flecks in the image, adding 1 tsp of Italian seasoning or dried oregano/parsley elevates the flavor perfectly).

​Step-by-Step Instructions

​1. Layer the Base

​Add the finely chopped onion, minced garlic, and 2 tablespoons of olive oil directly into the bottom of your slow cooker. Give it a quick stir to coat the aromatics in the oil.

​2. Add the Mains and Liquid

​Add the cubed potatoes and your 2 cups of drained white beans (canned or pre-soaked) into the pot. Pour over the chicken or vegetable broth and add the 1 tsp of salt (plus dried herbs if using). Stir gently to combine.

​3. Slow Cook

​Low Heat: Cover and cook for 6 to 7 hours (recommended if using soaked dry beans).

​High Heat: Cover and cook for 4 hours (works great if using canned beans).

​The dish is ready when the potatoes are completely fork-tender and the beans are buttery-soft.

​4. Create the "Creamy" Texture

​To get that exact thick, rich texture shown in the reel: take a potato masher or a large wooden spoon and firmly mash about 1/4 of the potatoes and beans right against the side of the slow cooker bowl. Stir everything back together; the mashed starches will instantly thicken the broth into a creamy sauce.

​5. Adjust and Serve

​Taste the broth. Add a bit more salt or a crack of black pepper if needed. Serve hot in warm bowls alongside a slice of crusty bread.

​Estimated Nutritional Information

​Per serving (based on 4 equal servings, using low-sodium vegetable broth and canned cannellini beans):

Metric

Amount

Calories

360 kcal

Total Fat

7.5g

Saturated Fat

1g

Sodium

780mg (will vary by broth/added salt)

Total Carbohydrates

62g

Dietary Fiber

12g

Sugars

3g

Protein

14g

Note: This dish is naturally packed with plant-based protein and an incredible amount of dietary fiber, making it incredibly filling despite being relatively low in fat.

Sheet Pan Garlic Parmesan Chicken and Potatoes

 

Article

Sheet Pan Garlic Parmesan Chicken and Potatoes 🧄🧈

For the potatoes:

• - 1.5 lbs (680 g) baby potatoes
• - 1/3 cup butter, melted
• - 1 cup parmesan cheese
• - 8 garlic cloves, minced
• - Seasonings: 2 tsp each of paprika, oregano, garlic powder, salt, black pepper
• - 3 tbsp olive oil

For the chicken:

• - 6 to 8 chicken thighs, boneless & skinless
• - Seasonings: 
• 1 tbsp seasoning salt, 
• 1 tbsp paprika, 
• 2 tsp garlic powder, 
• 2 tsp onion powder, 
• 2 tsp italian seasoning, 
• 1 tsp cumin
• - 1 lemon, juiced
• - 2 tbsp mayonnaise

For the garlic & onion:

• - 2 garlic heads + 2 tbsp olive oil + 2 tsp salt
• - 1 red onion, cut into chunks + olive oil, drizzled

For the Aioli:

• - 1/3 cup greek yogurt + 1/3 cup mayonnaise
• - 2 roasted garlic heads
• - 1/4 lemon, juiced
• - 2 tsp black pepper + 1 tsp salt
• - 3 tbsp chives, chopped

For the Baste (optional ):

• - 1/4 cup mayonnaise
• - 1/4 cup parmesan
• - 2 tsp paprika

Instructions:

1. In a bowl, combine the chicken, seasonings, lemon juice, garlic, and mayonnaise. Mix well and marinate for as long as you wish (up to overnight).

2. Preheat your oven to 375°F (190°C). Add the potatoes to a large casserole dish. Toss with the melted butter, parmesan, olive oil, garlic, and seasonings. Spread evenly.

3. Top with the chicken thighs. Add the red onion chunks around the dish & drizzle them with olive oil.

4. Slice the tops off the garlic heads, drizzle with olive oil and salt, wrap in foil, & place in dish.

5. Bake for 40 mins. Broil for the last 2–3 mins if desired.

6. Optional but recommended: Mix together mayo, parmesan, and paprika. At the 20-min mark, baste the chicken & return to the oven.

7. In a bowl, combine the yogurt, mayo, lemon juice, salt, pepper, and chives. Squeeze in as much of the roasted garlic as you wish OR chop them up first. Mix.

8. Finish with fresh parm, chives, & lemon slices. Enjoy!

ONE PAN MEXICAN QUINOA + GROUND BEEF

 

Video

ONE PAN MEXICAN QUINOA + GROUND BEEF 🔥

✨ Makes 4 servings

Macros Per Serving: 540 Cal • 50g C | 19g F | 41g P | 9g Fiber

Ingredients:

• 1 lb 95% lean ground beef

• ½ cup uncooked quinoa

• 2 bell peppers, diced

• ½ yellow onion, diced

• 1 (15 oz) can black beans, drained & rinsed

• 1 (15 oz) can corn, drained & rinsed

• 1 (28 oz) can diced tomatoes

• 4 servings taco seasoning

• 4 oz shredded Mexican cheese

• 1 tbsp olive oil

• 1 tbsp minced garlic

• optional: Lime, cilantro & jalapeños for topping

Instructions:

1️⃣ Cook quinoa according to package directions.

2️⃣ Heat olive oil in a large skillet. Add onion and garlic and cook until softened.

3️⃣ Add ground beef and cook through, breaking it apart as it cooks.

4️⃣ Stir in bell peppers and cook for 2–3 minutes.

5️⃣ Add black beans, corn, diced tomatoes, and taco seasoning.

6️⃣ Stir in cooked quinoa and mix until combined.

7️⃣ Remove from heat, top with shredded cheese, and let melt.

8️⃣ Divide into 4 meal prep containers and top with fresh cilantro, lime, and jalapeños if desired.

Store in the fridge up to 4 days and heat up when ready to eat

Chicken Broccoli Rice Casserole

 

Article

Prep:

10minutes mins

Cook:

27minutes mins

Total:

37minutes mins

Yield:

6 servings

• ▢1 tbsp olive oil
• ▢1.5 lbs chicken breast, cut into 1-inch cubes
• ▢2 tbsp butter
• ▢½ onion, diced
• ▢3 cloves minced garlic
• ▢1.5 cups uncooked jasmine rice, or long-grain white rice
• ▢4.5 cups chicken broth
• ▢1 tsp salt, + more to taste
• ▢½ tsp pepper
• ▢1 tsp paprika
• ▢1 tsp garlic powder
• ▢12 oz broccoli florets, 3 cups
• ▢⅓ cup milk of choice
• ▢1 tsp dijon mustard
• ▢½ cup plain non-fat Greek yogurt
• ▢1.5 cups shredded cheddar cheese, + ⅓ cup extra for the topping if desired!
• ▢¼ cup parmesan
• ▢Fresh chopped parsley, for garnish, optional

Instructions 

1. In a large deep skillet, heat the olive oil over medium heat.
2. Add the chicken breast cubes and season generously with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until they are nice and browned but not cooked through.
3. Add in the butter, onion and garlic and stir for 2-3 minutes. Add in the rice, chicken broth, salt, pepper, paprika, garlic powder, and stir.
4. Bring to a boil over high heat, then lower the heat to medium low. Cover and cook for 10 minutes.
5. Add in the broccoli florets, stir, then cover and cook for an additional 8-10 minutes until the rice is cooked and the broccoli is tender. Turn the heat to low.
6. Stir in the milk, dijon mustard, Greek yogurt, shredded cheddar, and ¼ cup parmesan until creamy. Top with the remaining shredded cheese (if desired) and cover until melted. Serve topped with fresh parsley if desired. Enjoy!

Notes

• Use long-grain rice so the texture stays fluffy instead of sticky.
• Cut the chicken into evenly sized pieces so it cooks quickly and stays tender!
• Chop the broccoli into small florets so it cooks evenly with the rice.
• Taste the rice before serving to make sure it's fully cooked.
• Let the casserole rest for a few minutes before serving so the creamy sauce can thicken slightly.
• 
  
• Freshly shredded cheese also melts more smoothly than pre-shredded cheese, which can help the sauce stay creamy.
• To make dairy free, use 2 tbsp nutritional yeast, 1 container Kite Hill cream cheese, and dijon mustard!
• Store leftovers in an airtight container in the fridge for up to 4 days.
• To reheat, warm individual portions in the microwave or heat the casserole gently on the stovetop. Adding a splash of milk or broth helps keep the rice creamy.
• This casserole can also be frozen for up to 2 months! Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1cup | Calories: 541kcal | Carbohydrates: 46g | Protein: 41g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1497mg | Potassium: 785mg | Fiber: 2g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 54mg | Calcium: 344mg | Iron: 2mg

Creamy Lemon Chicken Orzo

 

Video

 

Tried this recipe from @britscookin and it was a hit! The creamy Parmesan orzo paired with lemon makes for the perfect weeknight dinner.

Ingredients:
2 lbs chicken breasts
Equal Parts: Garlic & Herb seasoning, Smoked paprika, and Lemon pepper seasoning
4 tbsp butter
1 small onion, diced

2 cups dry orzo
3½ cups chicken stock
Garlic, salt & pepper, to taste
1-2 tbsp Dijon mustard
¼ cup heavy cream
½ cup freshly grated Parmesan
Juice of 1/2 lemon 
Fresh parsley

Directions:

1. Season the chicken generously with olive oil, Garlic & Herb seasoning, smoked paprika, and lemon pepper.

2. In a large skillet, sear the chicken on both sides until browned, then remove and set aside. (It won’t fully be cooked.)

3. Add butter and onion to the skillet. Cook until the onion begins to soften and the brown bits have been scraped from the bottom.

4. Add the orzo, chicken stock, and Dijon mustard. Stir to combine and bring to a boil. Add salt and pepper to taste.

5. Cut the chicken into bite-sized pieces and add it back to the skillet.

6. Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.

7. Remove from heat and stir in the heavy cream, Parmesan, and lemon juice.

8. Add fresh parsley and serve!

Spicy Tomato Carbonara

 

Article

Original recipe (1X) yields 4 servings - Go to Website to change serving size

Ingredients

• 8 ounces uncooked bucatini
• 3 large egg yolks
• 3 ounces grated Parmesan cheese (about 1 cup), plus more for serving
• 1/2 teaspoon black pepper
• 4 ounces Italian pancetta, chopped (about 1/3 cup)
• 3 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper
• Chopped parsley and/or chives, for serving

Directions

1. Bring a large pot of salted water to a boil over high. Add bucatini and cook according to package instructions for al dente, about 8 minutes. Remove the pot from the heat.
2. Meanwhile, whisk egg yolks, Parmesan, and black pepper in a medium heatproof bowl. Set next to the stove.
3. While the pasta is finishing cooking, heat pancetta in a large skillet over medium. Cook, stirring occasionally, until the fat renders and the pancetta browns, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate. Whisk 2 tablespoons pancetta fat into the egg mixture, 1 tablespoon at a time, until smooth.
4. Add tomato paste to the remaining pancetta drippings in the pan over medium-low. Cook, stirring occasionally, until the tomato paste darkens and thickens, about 3 minutes. Remove the pan from the heat and using tongs, add the hot pasta directly to the tomato paste in the pan. Add the crushed red pepper, half of the pancetta, 1/4 cup pasta cooking water, and the egg mixture. Toss, using tongs, until a smooth sauce forms, adding more cooking water as needed to achieve your desired texture.
5. Serve the pasta with the remaining pancetta, herbs, and more Parmesan.

Coffee Old Fashioned

 

Ingredients

• 2 ounces rye whiskey
• 1/2 ounce coffee liqueur
• 3-4 dashes orange bitters
• Orange peel, for garnish

Directions

1. Add the whiskey, coffee liqueur and orange bitters to a mixing glass filled with ice, and stir until well-chilled.
2. Strain into a rocks glass with a large ice cube.
3. Express oils from the orange peel into the drink and add to the glass.

Marry Me Orzo

Article

Prep 5minutes minsCook 20minutes mins

This Marry Me orzo is the perfect one-pot recipe - it's rich and comforting, but is ready in under 25 minutes and made with a handful of ingredients.

Servings 4

• ▢1 tablespoon olive oil
• ▢1 small white onion diced
• ▢2 garlic cloves minced
• ▢100 g sun-dried tomatoes minced
• ▢1 tablespoon tomato paste
• ▢1 teaspoon smoked paprika
• ▢0.5 teaspoon cayenne pepper
• ▢0.5 teaspoon dried oregano
• ▢Salt and pepper to taste
• ▢1.5 cups dried orzo
• ▢570 g jarred chickpeas chickpeas + stock
• ▢400 ml vegetable stock
• ▢100 g fresh spinach chopped
• ▢30 g hard cheese Pecorino or Parmesan, grated
• ▢6-8 fresh basil leaves
• ▢0.5 teaspoon chili flakes optional

Method

Heat the oil in your pan, and add the diced onion. Saute for 3-4 minutes, stirring often.

1 tablespoon olive oil,1 small white onion

Add the minced garlic, seasonings, and tomato paste to the pan and stir it into the onions. Cook down for a minute, stirring occasionally.

2 garlic cloves,1 tablespoon tomato paste,1 teaspoon smoked paprika,0.5 teaspoon cayenne pepper,0.5 teaspoon dried oregano,Salt and pepper

Add the dried orzo, chickpeas and the stock from the jar, and vegetable stock. Stir, then place the lid on your pan and simmer for 10 minutes.

1.5 cups dried orzo,570 g jarred chickpeas,400 ml vegetable stock

Remove the lid from the pan and add the spinach, sun-dried tomatoes, and hard cheese. Stir everything into the orzo mixture until the spinach has wilted. Test the orzo to make sure it's cooked - add more water or vegetable stock if necessary.

100 g sun-dried tomatoes,100 g fresh spinach,30 g hard cheese

Finish with more hard cheese, basil leaves, and the chili flakes if using.

6-8 fresh basil leaves,0.5 teaspoon chili flakes

Calories 598kcal

Carbohydrates 102g

Protein 27g

Fat 11g

Cocktail Garnish Tips

 https://www.instagram.com/reels/DYpMy11gpoq/

https://www.instagram.com/reel/DWPSZyrCKvA/?igsh=MTB2Z2liNTJnOW95bQ==

Broccoli cheddar chicken orzo

Article

Video

• 1.5 lb chicken
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp butter
• 1 yellow onion
• 2 carrots
• 2 tbsp minced garlic (or 4 cloves)
• 1 cup orzo
• 2 1/2 cups chicken broth
• 1 head of broccoli (about 2 cups)
• 1/4 cup milk
• 6 oz shredded cheddar
• 1/4 cup grated Parmesan

INSTRUCTIONS

• 1

  Cut the chicken breasts into cubes and place them in a bowl.

• 2

  Add salt, pepper, garlic powder, and paprika to the chicken and mix well.

• 3

  Heat oil in a pan over medium heat and cook the chicken for about 10 minutes until cooked through.

• 4

  Set the cooked chicken aside.

• 5

  In the same pan, add butter, chopped onion, diced carrots, and minced garlic. Cook for about 3 to 4 minutes.

• 6

  Toast 1 cup of orzo in the pan with the vegetables.

• 7

  Add 2 1/2 cups of chicken broth to the pan and let it cook uncovered for about 5 minutes.

• 8

  After 5 minutes, add the chopped broccoli to the pan and cover it, cooking for another 5 minutes.

• 9

  Return the cooked chicken to the pan to warm it up.

• 10

  Stir in 1/4 cup of milk, 6 ounces of shredded cheddar cheese, and 1/4 cup of grated Parmesan cheese.

• 11

  Let everything melt together, then season with salt, pepper, and red pepper flakes to taste.

Finish with salt, pepper, and red pepper flakes to taste

Chicken Taco Skillet with Rice

 

Video

Article

INGREDIENTS

• 1 lb boneless, skinless chicken breast

• 1 Tbsp extra-virgin olive oil 

• 2 bell peppers (I use 1 green & 1 red)

• 1 small yellow onion (or ½ medium)

• 3 garlic cloves

• 1 (14 oz) can diced tomatoes (I use fire-roasted)

• ½ cup white rice (I use jasmine rice)

• 1 cup chicken broth

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup corn

• ½ cup shredded Mexican cheese

• ¼ c cilantro, chopped

• squeeze fresh lime

For Taco Seasoning

• 1 Tbsp chili powder

• 2 tsp ground cumin

• 1 tsp each: paprika, smoked paprika, dried oregano

• ½ tsp each: garlic powder, onion powder

• ½ tsp kosher salt (more to taste)

• ¼ tsp black pepper

Optional for cilantro lime sauce: 1 c greek yogurt, 1 c cilantro, 2 Tbsp lime juice, ½ Tbsp honey, 1 clove garlic, ½ tsp kosher salt, pinch black pepper

DIRECTIONS

• Cut chicken in bite sized pieces and chop onion + peppers. Mince garlic. Heat olive oil in a large skillet on medium-high. Add onion + peppers & saute until soft, ab 3-4 min. 

• Add garlic until fragrant, ab 30 seconds. Add chicken + seasonings. Stir to make sure chicken is coated. Cook 3-4 min on one side.  Flip and cook another 3-4 min until cooked to internal temp of 165℉ (75°C).

• Add tomatoes, dry rice + broth. Stir & bring to a boil. Reduce to low heat, cover, simmer 15-20 min until rice is cooked, stirring occasionally. 

• Add black beans + corn. Stir & cook another 2-3 min. 

• Turn off heat. Add cheese, cilantro + lime. Give everything one last stir.

• Hint: make the cilantro lime sauce by blending the ingredients listed above and serve with the meal.

STORAGE

• Refrigerator - store leftovers up to 3-4 days. 

NUTRITION (per 1.5 cup serving, makes 5 servings total)

• 380 cal, 30g pro, 46g carb, 10g fiber, 9g fat 

https://mallorythedietitian.com/chicken-taco-skillet/

chicken broccoli & rice

Video

Article

literally the best way to have chicken broccoli & rice 🫠 one pan, easy, and ready in 30 minutes. It’s like the broccoli chicken rice casserole I had growing up but made in a skillet instead of in the oven so there’s no need to even turn on the oven! 👏🏼

INGREDIENTS

• 1 Tbsp extra virgin olive oil

• 1.5 lb boneless, skinless chicken breast

• ½  yellow onion, chopped

• 3 cloves garlic, minced

• 1 tsp each: paprika, garlic powder

• ½ tsp dried oregano

• 1 tsp kosher salt (more to taste)

• 1 c jasmine rice

• 3 c chicken broth

• 4 c broccoli florets

• 2 Tbsp lemon juice

• ½ Tbsp dijon mustard

• ½ c Greek yogurt

• ½ c shredded cheddar cheese

• ½ c shredded mozzarella cheese

DIRECTIONS

• Prep cheese mixture. In a small bowl, combine the Greek yogurt, cheeses, lemon juice + Dijon. Stir to combine. Set aside.

• Cut chicken into bite-sized pieces. Chop onion, mince the garlic, and cut the broccoli florets into small pieces. Heat a large skillet on medium heat. Add oil. Once hot add onion, garlic, chicken & seasonings. Cook 6-8 min until chicken is fully cooked to internal temp 165℉ (75°C).

• Add rice + broth. Bring to boil. Lower heat, cover, simmer 3-5 min.

• Add broccoli. Stir & cover again. Simmer 15-18 min, stirring occasionally so the rice doesn’t stick to the bottom of the pan. 

• Turn off heat and stir in cheese mixture until it melts. Add salt as needed.

STORAGE

• Refrigerator - store in an airtight container up to 3-4 days. Reheat in  microwave or on low heat on the stovetop. You may need to add a bit of liquid to get it back to the right consistency.

NUTRITION per 1.5 cup serving (makes 6 servings)

370 calories, 34g protein, 33g carb, 2g fiber, 10g fat

https://mallorythedietitian.com/chicken-and-rice-skillet-with-broccoli/

Chicken and Noodles - Slow Cooker

 

Video

Slow Cooker Fakeaway you NEED to make🥡

Shopping list:

• * 600g chicken breast, diced
• * 3 packets straight-to-wok noodles
• * green pepper, slice
• * 1 red pepper, sliced
• * 1 onion, sliced
• * 1 tbsp sesame oil
• * 1 tbsp Siracha sauce
• * 2 tbsp hoisin sauce
• * 50ml reduced-salt soy sauce
• * 1 tbsp cornflour
• * 1/2 tsp Chinese 5 spice

Directions

Trhough everything but noodles into slowcooker

High Heath fo 2.5 hours

If you want to add noodles, add them at the 2 hour mark

Nutrition

Serves 4

Each serving:

Calories 530

Protein 43 g

Carbs 56 g

Fat 12 g

Fibre 6 g