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Air Fryer Recipe, Los Angeles, CA (2026)

02/10/2026

Herb-Glazed Salmon with Cheesy Asparagus & Roasted Baby Potatoes

Crispy-edged salmon brushed with a buttery herb glaze, served with tender roasted baby potatoes and cheesy asparagus. This is an easy, restaurant-style dinner that feels special but comes together without stress.

Servings: 4

🧾 Ingredients

For the salmon

4 salmon fillets (5–6 oz each)

2 tbsp olive oil

2 tbsp butter, melted

3 cloves garlic, minced

2 tbsp fresh parsley, chopped

1 tbsp fresh chives or dill, chopped

½ tsp salt

½ tsp black pepper

½ tsp paprika

For the roasted potatoes

1½ lbs baby potatoes, halved

2 tbsp olive oil

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

For the cheesy asparagus

1 lb asparagus, trimmed

1 tbsp olive oil

½ cup shredded mozzarella or parmesan

Salt and pepper, to taste

👩‍🍳 Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

Toss baby potatoes with olive oil, salt, pepper, and garlic powder. Spread on the sheet pan and roast for 20 minutes.

Meanwhile, whisk melted butter, olive oil, garlic, parsley, chives, salt, pepper, and paprika.

Push potatoes to one side of the pan. Add salmon fillets and brush generously with the herb glaze.

Toss asparagus with olive oil, salt, and pepper. Add to the pan.

Return pan to the oven and roast for 12–15 minutes, until salmon is flaky and potatoes are golden.

Sprinkle cheese over the asparagus and broil for 2–3 minutes until melted and bubbly.

Spoon extra herb glaze over the salmon before serving.

🍽️ Serving Suggestions

Serve with lemon wedges for brightness

Add a simple green salad or crusty bread

Great for meal prep—reheats well

02/07/2026

🌿 Herb-Crusted Chicken with Creamy Garlic Penne & Roasted Potatoes 🍗🥔🍝

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Calories per serving: ~650 kcal

Ingredients 🛒
For the Chicken 🍗

2 large chicken breasts, butterflied and halved

1 tbsp olive oil 🫒

1 tsp garlic powder

1 tsp paprika

½ tsp dried oregano

Salt & pepper to taste 🧂

For the Potatoes 🥔

4 medium baby potatoes, halved

1 tbsp olive oil

½ tsp dried rosemary

Salt & pepper

Chopped parsley (for garnish) 🌿

For the Creamy Garlic Penne 🍝

200g (7 oz) penne pasta

1 tbsp butter 🧈

2 garlic cloves, minced 🧄

200ml (¾ cup + 1 tbsp) heavy cream 🥛

50g (½ cup) grated Parmesan cheese 🧀

Handful of chopped fresh parsley 🌿

Salt & pepper to taste

Instructions 👩‍🍳

Preheat oven to 200°C (390°F).

Toss halved potatoes with olive oil, rosemary, salt & pepper. Place on a baking tray cut-side down and roast for 25–30 minutes until golden and crispy.

Cook pasta in salted boiling water for 9–11 minutes until al dente. Drain and set aside.

Rub chicken pieces with olive oil, garlic powder, paprika, oregano, salt & pepper.

Heat a grill pan or skillet over medium-high heat. Sear chicken for 4–5 minutes per side until deeply golden and cooked through (internal temp 74°C/165°F). Rest before slicing.

For the sauce, melt butter in a pan, sauté garlic for 30 seconds, then add cream. Bring to a simmer and stir in Parmesan. Let thicken for 2–3 minutes.

Stir in chopped parsley and cooked penne. Toss to coat well.

Serve sliced chicken alongside creamy penne and roasted potatoes. Garnish everything with extra parsley.

Tips & Variations 💡

Swap parsley for basil or chives for a different herbal kick

Add a pinch of chili flakes to the cream sauce for heat

Chicken thighs can be used for juicier meat

02/04/2026

Lemon Dijon Chicken Orzo Bowl with Lemon Feta Yogurt Sauce

Ingredients
For the Lemon Dijon Chicken:

1 lb chicken breast, cut into 1-inch pieces

2 tbsp Dijon mustard

1 tbsp olive oil

1 lemon, juiced and zest reserved

1 tsp dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

For the Orzo Bowl:

1 cup dried orzo

2 cups chicken broth

1 cup English cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/4 cup Kalamata olives, sliced

For the Lemon Feta Yogurt Sauce:

1/2 cup Greek yogurt

1/4 cup feta cheese, crumbled

1 tbsp fresh lemon juice

1 clove garlic, grated

1 tsp dried dill

For Garnish:

Fresh mint leaves

Extra feta crumbles

Directions
In a bowl, whisk together Dijon mustard, olive oil, lemon juice, zest, oregano, salt, and pepper; toss chicken in the marinade and let sit for 15 minutes.

In a medium pot, bring chicken broth to a boil, add orzo, and cook according to package instructions until al dente; drain any excess liquid and let cool slightly.

Heat a large skillet over medium-high heat and cook the chicken pieces for 6 to 8 minutes until golden brown and cooked through.

While chicken cooks, whisk the Greek yogurt, crumbled feta, lemon juice, grated garlic, and dill in a small bowl until combined.

In a large serving bowl, combine the cooked orzo with diced cucumber, tomatoes, red onion, and olives.

Top the orzo mixture with the warm lemon Dijon chicken.

Drizzle the lemon feta yogurt sauce generously over the bowl.

Garnish with fresh mint and additional feta before serving.

Nutritional Info (per serving, serves 4)
Calories: 480

Protein: 38g

Carbohydrates: 42g

Fat: 18g

Fiber: 3g

Sugar: 4g

Sodium: 890mg

01/26/2026

Recipe for Fried Chicken Sandwich
(Makes 4 servings)

Ingredients for Marinating Chicken:
4 boneless chicken thighs
300ml buttermilk
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper

How to Prepare Chicken:
In a bowl or container, combine all marinating ingredients together until blended well. Place thighs into this mixture, cover and place in refrigerator for 4-24 hrs before cooking.

Ingredients for Coating Chicken:
200g plain flour
2 tbsp cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
Salt and pepper

How to Coat Chicken:
Combine all coating ingredients into one bowl or container. Once allowed to rest in refrigerator, remove thighs from marinade (let excess marinade through) and coat entire thigh with flour mixture while firmly pressing down on each coated side of the thigh. To achieve extra crunch, use additional buttermilk followed by another layer of coating.

How to Fry the Chicken:
Heat oil to 175°C in a large deep frying pan. Carefully lower in the thighs (ensure they do not touch) and fry for about 6-8 minutes on each side until they turn golden brown, verifying the internal temperature reaches 75°C after completing both sides.

How to Construct the Sandwich:
Preheat grill. Cut open each bun horizontally, spreading mayonnaise or spicy aioli onto both halves; place lettuce, fried chicken, pickles and if desired, cheese or slaw onto bottom half of the bun. Top with the other half of the bun & enjoy with fries! 🍔👌😋

01/26/2026

Chicken with Buttered Noodles
Ingredients
1 lb boneless, skinless chicken breasts or thighs
Salt and pepper, to taste
1 tsp garlic powder (optional, for flavor)
2 tbsp olive oil or butter (for cooking chicken)
12 oz egg noodles (or any pasta you like)
4 tbsp unsalted butter
¼ cup grated Parmesan (optional, for extra flavor)
1–2 tbsp fresh parsley, chopped (optional garnish)
Instructions
1. Cook the noodles
Boil the noodles in salted water according to package instructions until al dente. Drain and toss with 2–3 tablespoons of butter while still hot. Set aside.
2. Cook the chicken
Season the chicken with salt, pepper, and garlic powder.
Heat olive oil or butter in a skillet over medium-high heat.
Cook chicken 4–6 minutes per side (depending on thickness) until golden brown and fully cooked (internal temp 165°F / 74°C). Remove from skillet and let rest for a few minutes.
3. Combine & Serve
Slice the chicken into strips or bite-sized pieces.
Toss the buttered noodles with any pan juices from the chicken for extra flavor.
Plate noodles, top with chicken, sprinkle with Parmesan and parsley if desired.
Prep + Cook Time: ~30 minutes
Servings: 4

01/11/2026

Honey Lime Chicken & Avocado Rice Stack

Ingredients:

1 lb (450 g) boneless, skinless chicken breast

2 tbsp olive oil

2 tbsp honey

Juice and zest of 1 lime

1 tsp chili powder

Salt and pepper, to taste

2 cups cooked rice (white, brown, or jasmine)

1 avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, diced

Fresh cilantro, chopped for garnish

Directions:

In a bowl, mix olive oil, honey, lime juice and zest, chili powder, salt, and pepper. Marinate chicken for at least 20 minutes.

Preheat a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side until fully cooked and golden brown. Let rest, then slice.

On each plate, layer cooked rice as the base.

Top rice with diced avocado, cherry tomatoes, red onion, and sliced chicken.

Drizzle extra honey-lime mixture over the stack.

Garnish with fresh cilantro and serve immediately.

Nutritional Info (per serving, serves 4):

Calories: 420 kcal

Protein: 32 g

Carbohydrates: 38 g

Fat: 18 g

Fiber: 7 g

Sugar: 8 g

01/07/2026

Bacon Lasagna Burger - A Flavor-Packed Fusion of Comfort Foods

This Bacon Lasagna Burger combines the hearty flavors of lasagna with a juicy burger, wrapped in crispy bacon. It’s the ultimate comfort food fusion!

Ingredients:
- 1 pound ground beef
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 8 strips of bacon
- 1/2 cup marinara sauce
- Burger buns

Instructions:
1. In a mixing bowl, combine the ground beef, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well blended.
2. Shape the mixture into patties. Wrap each patty with 2 strips of bacon, securing with toothpicks if needed.
3. In a skillet over medium heat, cook each bacon-wrapped patty until the bacon is crispy and the burger is cooked to your desired doneness.
4. When the burgers are cooked, add a spoonful of marinara sauce on top of each patty, followed by additional mozzarella cheese if desired. Let the cheese melt slightly.
5. Place each patty on a burger bun, adding more marinara sauce if you like. Enjoy this indulgent twist on a classic burger!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves 4

01/04/2026

Steak Frites with Béarnaise Sauce

Ingredients:

2 boneless ribeye steaks (about 1 inch thick)
Salt and black pepper, to taste
2 tablespoons olive oil
1 cup frozen French fries or homemade fries
Fresh parsley, for garnish
For the Béarnaise Sauce:

1/4 cup white wine vinegar
1/4 cup dry white wine
2 tablespoons finely chopped shallots
1/2 teaspoon dried tarragon
2 large egg yolks
1/2 cup unsalted butter, melted
1 tablespoon fresh tarragon, chopped
Salt and pepper, to taste
Instructions:

Prepare the Fries:

If using frozen French fries, bake according to the package instructions until golden and crispy. If making homemade fries, cut potatoes into thin strips, toss with olive oil, salt, and pepper, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway through for even crispness.
Cook the Steaks:

Season the ribeye steaks generously with salt and black pepper on both sides.
Heat olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare (or longer for your preferred doneness). Let the steaks rest for 5-10 minutes before slicing into thin pieces.
Make the Béarnaise Sauce:

In a small saucepan, combine white wine vinegar, white wine, shallots, and dried tarragon. Bring to a simmer and cook for 3-4 minutes, reducing the mixture by half.
Remove from heat and allow to cool slightly.
In a separate bowl, whisk egg yolks until smooth. Gradually add the vinegar reduction, whisking constantly.
Return the bowl to the heat (or use a double boiler) and whisk continuously until the sauce thickens and becomes creamy.
Slowly drizzle in the melted butter while whisking to emulsify the sauce. Once combined, stir in fresh tarragon and season with salt and pepper to taste.
Assemble the Dish:

Arrange the sliced steak on a plate and drizzle with the rich Béarnaise sauce. Add crispy French fries on the side and garnish with chopped parsley.
Serve:

Serve immediately, offering extra Béarnaise sauce on the side if desired.
This classic French-inspired dish pairs a perfectly cooked steak with creamy, tangy Béarnaise sauce and crispy fries, creating a rich and indulgent meal that's sure to impress!

01/03/2026

Baked Cajun Shrimp

Ingredients:

12 shrimp, peeled, deveined, and cooked
1 tablespoon canola oil
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon thyme leaves
¼ teaspoon ground oregano
Here’s your polished, ready-to-publish recipe article for Baked Cajun Shrimp:

Instructions :

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil; lightly oil or spray.
Coat Shrimp in Oil: Place 12 cooked shrimp in a bowl. Add 1 Tbsp canola oil; toss or cover and gently shake to coat.
Mix Seasoning: Combine 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1½ tsp salt, ½ tsp cayenne, ½ tsp thyme leaves, ¼ tsp ground oregano.
Season Shrimp: Add spice mix to shrimp; toss until evenly coated.
Bake: Arrange shrimp in a single layer on prepared sheet. Bake 10 minutes (if using cooked shrimp, you’re heating + toasting spices; if raw, bake until fully cooked see Tips).
Serve: Transfer to a platter. Serve warm with lemon wedges. Enjoy!

12/31/2025

Strawberry Shortcake Cheesecake Cake
Layers

Moist vanilla cake

Rich, tangy cheesecake

Fresh strawberry compote or preserves

Whipped cream or cream cheese frosting

Crushed golden Oreos or shortbread crumbs for that “shortcake” texture

Ingredients
Vanilla Cake:

2½ cups all-purpose flour

2½ tsp baking powder

½ tsp salt

¾ cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

Cheesecake Layer:

24 oz (3 blocks) cream cheese, softened

¾ cup granulated sugar

3 large eggs

1 tsp vanilla extract

¼ cup sour cream

¼ cup heavy cream

Strawberry Filling:

1½ cups fresh strawberries, diced

2–3 tbsp sugar

1 tsp lemon juice
(or use ¾ cup strawberry preserves)

Frosting:

1 cup heavy whipping cream (cold)

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

Shortcake Crumble Topping (optional):

10 golden Oreos (or shortbread cookies), crushed

2 tbsp butter, melted

1 tbsp strawberry gelatin mix (for color/flavor)

Instructions
1. Make the Cheesecake Layer:

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment.

Beat cream cheese until smooth. Add sugar, eggs (one at a time), vanilla, sour cream, and cream.

Pour into pan and bake for 45–55 minutes until center is set. Cool and refrigerate at least 4 hours or overnight.

2. Make the Vanilla Cake:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy.

Add eggs one at a time, then vanilla. Alternate adding flour and milk until combined.

Divide into pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.

3. Make Strawberry Filling:

Combine strawberries, sugar, and lemon juice in a saucepan.

Cook over medium heat for 10 minutes, stirring occasionally, until thickened. Cool.

4. Make Frosting:

Beat cream cheese until smooth. Add powdered sugar and vanilla.

In a separate bowl, whip heavy cream to stiff peaks.

Gently fold whipped cream into the cream cheese mixture.

5. Assemble the Cake:

Place one vanilla cake layer on a plate. Spread a thin layer of frosting, then spoon on strawberry filling.

Add the cheesecake layer, then another thin layer of filling/frosting.

Top with second vanilla cake. Frost top and sides with remaining frosting.

6. Add Crumble (Optional):

Mix crushed Oreos, melted butter, and gelatin powder. Press gently onto sides of cake for that iconic shortcake crumble look.

7. Chill & Serve:

Chill for at least 1 hour before slicing. Garnish with fresh strawberries if desired.

12/30/2025

🥔🥩🦐 Steak, Shrimp & Mushroom Loaded Baked Potatoes

⏱ Time

50–60 minutes

🍽 Serves

4

⸻

🧾 Ingredients

🥔 Baked Potatoes
• 4 large russet potatoes
• Olive oil
• Salt

🥩 Steak
• 300 g (10–12 oz) ribeye or sirloin, cubed or sliced
• Salt & black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp butter

🦐 Shrimp
• 250 g (8–9 oz) shrimp, peeled & deveined
• Salt & pepper
• ½ tsp paprika
• 1 tbsp butter
• 1 clove garlic, minced
• Squeeze of lemon

🍄 Mushrooms
• 200 g mushrooms, sliced
• 1 tbsp butter
• 1 clove garlic, minced
• Salt & pepper

🧀 Toppings
• 1 cup shredded cheddar or mozzarella
• Sour cream or garlic aioli
• Chopped green onions or parsley

⸻

👨‍🍳 Instructions

1️⃣ Bake the Potatoes
• Preheat oven to 220°C / 425°F.
• Scrub potatoes, pierce with a fork.
• Rub with olive oil and salt.
• Bake directly on rack for 45–55 minutes until tender.

2️⃣ Cook the Steak
• Season steak with salt, pepper, and garlic powder.
• Heat olive oil in a skillet over high heat.
• Sear steak 2–3 minutes per side.
• Add butter, baste, then remove and rest.

3️⃣ Cook the Shrimp
• Season shrimp with salt, pepper, and paprika.
• Melt butter in a pan over medium-high heat.
• Add garlic, then shrimp.
• Cook 1–2 minutes per side.
• Finish with lemon juice.

4️⃣ Sauté the Mushrooms
• Melt butter over medium heat.
• Add mushrooms and cook until golden.
• Stir in garlic, season, and remove.

5️⃣ Assemble
• Slice potatoes open, fluff inside.
• Add cheese, steak, shrimp, and mushrooms.
• Return to oven 5 minutes to melt cheese.

6️⃣ Serve
• Top with sour cream or aioli.
• Garnish with green onions or parsley.

12/29/2025

🍫 Ferrero Rocher Cake – Full Recipe 🍰

Ingredients

For the Cake:
• 4 eggs
• 1 cup granulated sugar
• 1 cup milk
• ½ cup vegetable oil
• 2 tablespoons cocoa powder
• 1 packet vanilla extract
• 1 packet baking powder
• 2 cups flour

For the Cream:
• 1 liter milk
• 1 cup granulated sugar
• 3 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1 packet vanilla
• 1 tablespoon butter
• 1 packet cream (200 ml)

For the Middle Layer & Topping:
• 1 cup coarsely chopped hazelnuts
• 6–8 Ferrero Rocher chocolates (chopped)

For the Ganache:
• 200 ml liquid cream
• 160 g dark chocolate

⸻

Preparation

1️⃣ Cake:
Beat the eggs and sugar until fluffy. Add the milk and liquid oil. Add the cocoa, vanilla, and baking powder. Sift in the flour and mix.
Pour into a greased 26 cm pan.
Bake in a 170°C oven for about 35–40 minutes. Once cooled, slice the cake into 2 or 3 layers.

2️⃣ Cream:
Place milk, sugar, flour, cornstarch, and cocoa in a saucepan. Cook, stirring constantly, until thickened. Remove from heat and add vanilla and butter.
Once cooled, add the cream and beat with a mixer.

3️⃣ Ganache:
Heat the cream (do not boil). Add the chocolate and stir until melted.

4️⃣ Assembling the Cake:
• Spread cream on the first cake layer.
• Sprinkle with hazelnuts and chopped Ferrero Rocher.
• Prepare the other layers in the same way.
• Cover the top and sides of the cake with ganache.

5️⃣ Decoration:
Decorate with Ferrero Rocher chocolates, chopped hazelnuts, or grated chocolate.

📌 Serving Suggestion:
Chill in the refrigerator for at least 3–4 hours. It tastes amazing when sliced 🤎🍫

12/29/2025

Nutella Cupcakes Recipe

Ingredients

For the Cupcakes:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
½ cup hot coffee (or hot water)
½ cup Nutella (for filling)

For the Nutella Buttercream:

1 cup unsalted butter, softened
2 cups powdered sugar
½ cup Nutella
2 tbsp heavy cream (or milk)
1 tsp vanilla extract
Pinch of salt

For Topping:

Chopped hazelnuts
Chocolate shavings
Ferrero Rocher or other chocolate hazelnut candy

Instructions

1️⃣ Make the Cupcakes:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix sugars, oil, eggs, and vanilla until well combined.
Gradually add the dry ingredients, alternating with buttermilk.

Stir in hot coffee (batter will be thin—this is normal!).

Fill liners ¾ full and bake for 18-20 minutes, until a toothpick comes out clean.

Let them cool completely.

Once cooled, scoop out a small center from each cupcake and fill with Nutella.

2️⃣ Make the Nutella Buttercream:

Beat butter until creamy.
Gradually add powdered sugar and mix until smooth.
Add Nutella, heavy cream, vanilla, and salt, then beat until fluffy.

3️⃣ Assemble & Decorate:

Pipe Nutella buttercream onto cooled cupcakes.
Garnish with chopped hazelnuts, chocolate shavings, and a Ferrero Rocher.

Enjoy these rich, chocolatey, and nutty delights! 🤎

12/27/2025

Lobster Mac and Cheese

Creamy, cheesy, and loaded with tender lobster, this Lobster Mac and Cheese is pure comfort with an elegant seafood twist. Rich cheddar sauce, buttery lobster, and pasta come together in a dish that feels indulgent yet totally homemade.

RECIPE:

8 oz elbow macaroni
2 cups cooked lobster meat, chopped
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
1 tbsp chopped fresh parsley (optional, for garnish)
1/2 cup buttered breadcrumbs (optional topping)

STEP 1:
Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and set aside.

STEP 2:
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until smooth and lightly bubbling.

STEP 3:
Slowly whisk in the milk and heavy cream. Continue stirring for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

STEP 4:
Lower the heat and add cheddar, mozzarella, and Parmesan cheese. Stir until fully melted and smooth. Season with salt, pepper, paprika, and garlic powder.

STEP 5:
Fold in the cooked macaroni and chopped lobster meat, gently mixing to coat everything evenly in the cheese sauce.

STEP 6:
Transfer to a greased baking dish. Sprinkle breadcrumbs on top if using. Broil for 2–3 minutes until lightly golden on top, or serve straight from the stove for extra creaminess.

Chef’s tip: Use freshly cooked or high-quality frozen lobster meat for the best flavor and texture. Avoid overbaking to keep the lobster tender.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 4
Calories: ~620 kcal
Protein: ~32 g

12/25/2025

Air Fryer Buffalo Chicken Mozzarella Sticks

Ingredients:

2 chicken breasts, cooked and shredded
1/2 cup buffalo sauce (adjust to taste)
1 cup shredded mozzarella cheese
1/2 cup breadcrumbs (panko works best)
1/4 cup grated Parmesan cheese
1 egg, beaten
1/2 cup all-purpose flour
Salt & pepper to taste
Cooking spray
Preparation:

Preheat your air fryer to 375°F (190°C).
In a bowl, mix the shredded chicken with buffalo sauce until well coated.
Roll small portions of the buffalo chicken mixture into bite-sized balls, then insert a piece of mozzarella cheese into the center of each ball, shaping it into a stick.
Set up a breading station: Place flour in one bowl, the beaten egg in another, and the breadcrumbs mixed with Parmesan cheese in a third.
Dredge each chicken stick first in the flour, then dip in the egg, and coat with the breadcrumb mixture.
Spray the air fryer basket with cooking spray and arrange the mozzarella sticks in a single layer.
Air fry for 8-10 minutes, flipping halfway through, until golden and crispy.
Serve with ranch or blue cheese dressing for dipping. Enjoy your spicy, cheesy buffalo chicken mozzarella sticks!

12/24/2025

Creamy Cajun Shrimp Pasta Bake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 620
Protein: 34g

Ingredients:

12 oz penne pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
2 tsp Cajun seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups heavy cream
1/2 cup whole milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup cream cheese, softened
1/4 cup chopped green onions
2 tbsp chopped fresh parsley
Cooking spray

Instructions:

Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and set aside. In a large skillet over medium heat, heat olive oil and butter, add the shrimp, sprinkle with Cajun seasoning, paprika, salt, and black pepper, and cook until the shrimp turn pink, about 2 minutes per side, then remove and set aside. In the same skillet, add garlic and sauté briefly until fragrant, then pour in heavy cream and milk, stirring gently as it simmers. Add cream cheese, Parmesan, and half of the mozzarella, stirring until the sauce becomes smooth and creamy. Stir in cooked pasta and shrimp until fully coated. Transfer the mixture to a lightly greased baking dish, top with remaining mozzarella, and bake in a preheated 375°F oven until bubbly and lightly golden, about 20 minutes. Garnish with green onions and fresh parsley before serving.

12/23/2025

Luscious Chocolate Caramel Coffee Cake 🍫☕🍰

Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee granules dissolved in 2 tbsp hot water
1 cup chocolate chips
½ cup caramel sauce (store-bought or homemade)

Directions:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix together the buttermilk, vegetable oil, eggs, vanilla extract, and dissolved coffee until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, drizzle the caramel sauce over the top.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes.

12/19/2025

Creamy Lobster Pasta
Rich, luxurious, and bursting with sweet lobster flavor — this dish brings restaurant elegance straight to your table. Silky cream sauce, garlic butter, and tender lobster tossed with perfectly cooked pasta… pure indulgence!

⸻

Ingredients

For the pasta:
• 250 g linguine, fettuccine, or tagliatelle
• Salt, for pasta water

For the lobster & sauce:
• 2 lobster tails (about 200–250 g meat), cooked & chopped
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 small shallot, finely chopped
• ½ cup dry white wine (or seafood stock)
• ¾ cup heavy cream
• ¼ cup grated Parmesan cheese
• Zest of ½ lemon
• 1 tbsp lemon juice
• ½ tsp chili flakes (optional)
• 1 tbsp chopped parsley or chives
• Salt & pepper, to taste

⸻

👩‍🍳 Instructions

1. Cook the pasta:
Boil pasta in salted water until al dente.
Reserve ½ cup of pasta water, then drain and set aside.

2. Sauté the aromatics:
In a large skillet, melt butter over medium heat.
Add garlic and shallot, and sauté for 1–2 minutes until fragrant.

3. Deglaze & simmer:
Pour in white wine (or stock), scraping up any bits from the pan.
Let it reduce by half — about 2–3 minutes.

4. Make it creamy:
Lower heat, stir in the cream, Parmesan, lemon zest, and a pinch of chili flakes.
Simmer gently until sauce thickens slightly (3–4 minutes).

5. Add lobster & pasta:
Toss in chopped lobster and warm gently (don’t overcook).
Add pasta to the sauce, tossing to coat evenly.
If it’s too thick, splash in a bit of reserved pasta water for that silky restaurant finish.

6. Serve:
Plate the pasta, drizzle with a bit more butter or olive oil, and top with parsley and a squeeze of fresh lemon juice
Serve immediately — ideally with a glass of crisp white wine.

12/17/2025

Would You Eat Baked Lobster Tails with Garlic Herb Butter Sauce

Ingredients:

4 lobster tails

½ cup (1 stick) unsalted butter, melted

4 cloves garlic, minced

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh chives, chopped

1 teaspoon fresh thyme leaves

1 tablespoon lemon juice

Zest of 1 lemon

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Directions:

Prep the Lobster Tails:
Preheat oven to 425°F (220°C). Using kitchen shears, cut down the top shell of each lobster tail, stopping at the base. Gently lift the meat through the cut shell and lay it on top, keeping it attached at the base.

Make the Garlic Herb Butter:
In a small bowl, combine the melted butter, garlic, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.

Assemble and Bake:
Place the lobster tails on a baking sheet lined with foil. Brush generously with the garlic herb butter mixture, reserving some for serving.

Bake the Lobster:
Bake in the preheated oven for 10–12 minutes, or until the lobster meat is opaque and slightly golden. Avoid overbaking.

Serve:
Drizzle with the remaining garlic herb butter. Serve immediately with lemon wedges and your favorite sides.

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Kcal: Approx. 290 kcal per lobster tail | Servings: 4

12/17/2025

🍤 Shrimp Glass Noodle Salad

A light, spicy, and refreshing bowl full of texture and flavor! 🌶️🥒

Ingredients:
🍤 Shrimp (cooked)
🍜 Glass noodles (soaked & drained)
🥒 Cucumber slices
🥬 Spinach or lettuce
🥚 Boiled egg halves
🌽 Sweet corn
🌿 Cilantro
✨ Sesame seeds & chili flakes

Dressing:
🧄 Garlic, 🧅 green onion, 🍋 lime juice, 🥄 soy sauce, 🍯 honey, 🌶️ chili oil

Instructions:

Toss noodles, shrimp, veggies & egg in a large bowl 🥗

Pour dressing over and mix well 🍋

Top with sesame & chili flakes ✨

Serve chilled for a perfect summer bite 😋

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