The most delicious dinner in 10 minutes

 

Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz (225g) spaghetti or any pasta
• 1 lb (450g) shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (optional for spice)
• Juice of ½ lemon
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped parsley
• Salt and black pepper to taste

Instructions:

1. Cook the Pasta (5 minutes):

   • Boil salted water and cook the pasta until al dente. Drain and set aside.

2. Prepare the Shrimp (3 minutes):

   • While pasta is cooking, melt butter in a skillet over medium-high heat.
   • Add minced garlic and red pepper flakes, sauté for 30 seconds.
   • Toss in the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink and opaque.

3. Combine and Serve (2 minutes):

   • Add the drained pasta to the skillet, squeeze in fresh lemon juice, and toss everything together.
   • Sprinkle Parmesan and parsley on top, toss well, and serve hot.

Optional Add-ins:

• Cherry tomatoes for a fresh burst
• Spinach for extra greens
• A drizzle of olive oil for extra richness

Quick, easy, and packed with flavor! Let me know if you need more quick recipes.

Creamy Garlic Parmesan Chicken Wings

 

Creamy Garlic Parmesan Chicken Wings 

Ingredients:

For the Wings:

• 2 lbs (about 1 kg) chicken wings (split into drumettes and flats)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili flakes (optional for heat)

For the Garlic Parmesan Sauce:

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 tbsp cream cheese (optional for extra creaminess)
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Prepare and Cook the Wings:

1. Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C).
2. Pat the chicken wings dry with paper towels to remove excess moisture.
3. In a large bowl, toss the wings with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
4. Arrange the wings on a baking sheet lined with parchment paper or in the air fryer basket.
5. Bake: Cook for 40-45 minutes, flipping halfway through, until golden and crispy.
   Air Fry: Cook for 25-30 minutes, shaking the basket halfway through.

2. Prepare the Sauce:

1. In a saucepan over medium heat, melt the butter.
2. Add the minced garlic and sauté until fragrant (about 1-2 minutes).
3. Pour in the heavy cream and stir well.
4. Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese melts and the sauce thickens.
5. (Optional) Stir in cream cheese for a richer, creamier texture.

3. Toss and Serve:

1. Once the wings are cooked, transfer them to a large bowl.
2. Pour the creamy garlic Parmesan sauce over the wings and toss until well coated.
3. Garnish with chopped parsley and extra Parmesan cheese.

Serving Suggestions:

• Serve with ranch or blue cheese dressing.
• Pair with celery and carrot sticks.
• Enjoy with a side of fries or garlic bread.

Let me know if you need any tips!

Old Fashioned Goulash Recipe

 

Old-Fashioned Goulash Recipe, 

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Ingredients:

For the goulash:

• 1 lb (450g) ground beef (or ground turkey)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (green or red)
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (15 oz) tomato sauce
• 1 cup beef broth (or water)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for added depth)
• 1 tsp Italian seasoning
• 1 tsp paprika (smoked or sweet)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (optional, for topping)
• 1 bay leaf (optional, for extra flavor)
• 1 tbsp olive oil (for sautéing)

For garnish (optional):

• Fresh parsley, chopped
• Grated Parmesan cheese

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Instructions:

1. Brown the beef:

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

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2. Sauté the vegetables:

1. Add the chopped onion and bell pepper to the beef, cooking for about 3-5 minutes until softened.
2. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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3. Add liquids and seasonings:

1. Stir in the diced tomatoes (with juice), tomato sauce, and beef broth.
2. Add Worcestershire sauce, soy sauce (if using), Italian seasoning, paprika, salt, pepper, and bay leaf.
3. Bring to a simmer and let cook for about 10 minutes to allow flavors to meld.

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4. Cook the macaroni:

1. Stir in the uncooked elbow macaroni, making sure it's submerged in the sauce.
2. Cover and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.

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5. Add cheese and serve:

1. Remove the bay leaf, then stir in shredded cheddar cheese if using, or sprinkle it on top before serving.
2. Garnish with fresh parsley and grated Parmesan cheese.

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Serving Suggestions:

• Serve with crusty bread or garlic toast.
• Pair with a side salad for a complete meal.
• Leftovers taste even better the next day, making it a great make-ahead dish.

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Tips:

• For extra flavor, add a splash of red wine when sautéing the vegetables.
• Use ground turkey or chicken for a lighter version.
• Swap elbow macaroni with small shells or rotini for variety.
• Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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Enjoy this old-fashioned goulash—a comforting, flavorful, and easy-to-make dish that’s perfect for any occasion!

The Classic Dish: Beef Liver and Onions

 

Ingredients :

• ¼ cup of flour.
• 1 lb beef liver.
• ¼-½ cup of butter.
• ½ tsp of salt.
• ⅛ tsp of pepper.
• Oil to taste.
• 1-2 tbsp of fresh minced sage.
• 2 cups of thinly sliced onions.
• ½ cup of beef stock.
• 1 tbsp of minced Italian parsley.
• ¼ cup of dry white wine.

Directions :

In a bag, mix together the flour, salt and pepper.
Cut the liver into ½ inch strips and shake in the bag to coat.
In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium high.
Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
Cook the liver for 5 minutes or so until browned.
Once cooked, return the onions to the skillet and heat together.
Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
Pour over the liver and onions and sprinkle with parsley and serve.

Walking Taco Casserole

 

Ingredients :

• 1 lb Ground chicken, beef or turkey
• 1 small onion sliced
• 1/2 Can of Rotel (diced tomatoes with green chillies)
• 1 Packet of Taco seasoning
• 1 Bag of Frito Corn Chips
• 1 Can Black Beans, drained and rinsed
• 1 Can Enchilada Sauce (10 oz)
• 2 oz. Cream Cheese
• 2 C. Shredded Cheese

Directions :

In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated. Add black beans and cream cheese. Turn off the heat and stir in the cream cheese until melted and combined. Stir in the enchilada sauce.
Spray a 9×13 pan with cooking spray. Dump 1/2 of the bag of Fritos into the bottom of the pan. Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese.
Bake at 325 degrees for 20 minutes or until cheese is melted and casserole is heated through

Sautéed Cabbage with Bacon

 

Sautéed Cabbage with Bacon,

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Ingredients:

• 1 medium head of green cabbage, cored and thinly sliced (about 6-8 cups)
• 6 slices of bacon, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (optional, for extra richness)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional, for added depth)
• 1 tbsp apple cider vinegar (optional, for a tangy kick)
• 1/2 tsp red pepper flakes (optional, for heat)

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Instructions:

1. Cook the bacon:

1. Heat a large skillet or cast-iron pan over medium heat.
2. Add the chopped bacon and cook until crispy, about 5-7 minutes.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2-3 tablespoons of bacon grease in the pan.

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2. Sauté the onion and garlic:

1. In the same pan with the bacon grease, add the chopped onion.
2. Cook for 3-4 minutes until softened and slightly caramelized.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

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3. Cook the cabbage:

1. Add the sliced cabbage to the pan, stirring to coat it with the bacon grease and onions.
2. Season with salt, black pepper, and smoked paprika (if using).
3. Sauté for 8-10 minutes, stirring occasionally, until the cabbage becomes tender and lightly browned.
4. If desired, stir in the apple cider vinegar and red pepper flakes for added flavor.
5. Add the butter at the end for extra richness (optional).

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4. Finish and serve:

1. Stir the crispy bacon back into the cabbage.
2. Taste and adjust seasoning as needed.
3. Serve hot as a side dish for roasted meats, grilled chicken, or even as a standalone dish.

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Tips:

• Use a mix of green and purple cabbage for extra color.
• For a heartier meal, add cooked sausage or shredded chicken.
• Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.

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Enjoy your sautéed cabbage with crispy bacon—simple, savory, and packed with flavor!

Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

 

Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting, 

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Ingredients:

For the dough:

• 3 1/4 cups (400g) all-purpose flour (plus extra for dusting)
• 1 packet (2 1/4 tsp) instant yeast
• 1/4 cup (50g) granulated sugar
• 1/2 tsp salt
• 3/4 cup (180ml) whole milk, warmed (110°F/45°C)
• 1/4 cup (60g) unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

For the cinnamon-walnut filling:

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) brown sugar, packed
• 1 1/2 tbsp ground cinnamon
• 1/2 cup (60g) chopped walnuts, toasted
• 1/4 tsp salt

For the cream cheese frosting:

• 4 oz (113g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (to adjust consistency)
• Pinch of salt

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Instructions:

1. Prepare the dough:

1. In a large mixing bowl, combine warm milk, melted butter, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Add the egg and vanilla, mixing until combined.
3. Gradually add the flour and salt, stirring until a sticky dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook.)
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.

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2. Make the cinnamon-walnut filling:

1. In a bowl, mix the softened butter, brown sugar, cinnamon, and salt until well combined.
2. Stir in the chopped walnuts.

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3. Assemble the rolls:

1. Once the dough has risen, punch it down and roll it out on a floured surface into a 16x12-inch rectangle.
2. Spread the cinnamon-walnut filling evenly over the dough.
3. Roll up the dough tightly from the long side into a log.
4. Cut into 12 equal rolls and place them in a greased 9x13-inch baking dish.
5. Cover with a towel and let them rise again for about 30-45 minutes.

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4. Bake the rolls:

1. Preheat the oven to 350°F (175°C).
2. Bake for 20-25 minutes or until golden brown and cooked through.
3. Let the rolls cool slightly before frosting.

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5. Make the cream cheese frosting:

1. In a bowl, beat the softened cream cheese and butter until smooth.
2. Add powdered sugar, vanilla extract, milk, and a pinch of salt. Mix until creamy and spreadable.
3. Adjust the consistency with more milk if needed.

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6. Frost and serve:

1. Spread the cream cheese frosting over the warm cinnamon rolls.
2. Sprinkle extra chopped walnuts on top for added crunch (optional).
3. Serve warm and enjoy!

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Tips:

• For overnight rolls, assemble them, cover, and refrigerate overnight. Let them come to room temperature before baking.
• Store leftovers in an airtight container for up to 3 days. Reheat in the microwave for a fresh-from-the-oven taste.

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Enjoy these soft and fluffy cinnamon-walnut rolls with rich cream cheese frosting! Perfect for breakfast, brunch, or a sweet treat any time of day.