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03/01/2026

Balkan Recipe: Stuffed Peppers (Speca të Mbushur) with Meat & Rice😘😎🥰
A classic Balkan comfort meal: peppers stuffed with seasoned minced meat and rice, baked in a rich tomato sauce until tender and juicy.
Ingredients (Serves 4)

8–10 bell peppers

500 g ground beef (or mixed beef/pork)

120 g rice (uncooked)

1 onion, finely chopped

3 garlic cloves, minced

2 tbsp olive oil

400 g crushed tomatoes (or passata)

2 tbsp tomato paste

400–500 ml water or stock

1 tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp dried oregano

Fresh parsley (optional)

Instructions

Prep peppers: Cut tops off peppers and remove seeds.

Make filling: Mix ground meat, rice, onion, garlic, salt, pepper, paprika, oregano, and 2 tbsp crushed tomatoes.

Stuff: Fill peppers about ¾ full (rice expands).

Sauce: Mix remaining crushed tomatoes, tomato paste, water/stock, a bit of salt and pepper. Pour into a baking dish.

Bake: Place stuffed peppers upright in the dish. Cover with foil and bake at 190°C (375°F) for 45 minutes.

Finish: Remove foil and bake 15 minutes more.

Serve: Rest 10 minutes. Serve with bread or yogurt.

Tip: Don’t overfill peppers—rice needs space to expand.

03/01/2026

Italian Recipe: Spaghetti Carbonara (Classic & Creamy — No Cream)😘🥰😎
A true Italian classic: spaghetti coated in a silky egg-and-cheese sauce with crispy guanciale (or pancetta). Fast, rich, and restaurant-level if done right.

Ingredients (Serves 2)

200 g spaghetti

120–150 g guanciale (best) or pancetta/bacon, diced

2 large eggs + 1 egg yolk (for extra creaminess)

60–80 g Pecorino Romano (or parmesan), finely grated

½ tsp black pepper (more is good)

Salt for pasta water

Instructions

Cook pasta: Boil spaghetti in well-salted water until al dente. Save ½ cup pasta water.

Cook meat: In a pan, cook guanciale/pancetta on medium heat until crispy and fat is rendered. Turn off heat.

Mix eggs + cheese: In a bowl, whisk eggs + yolk with grated cheese and lots of black pepper.

Combine: Add hot drained pasta to the pan with guanciale. Toss.

Make sauce (no scrambling): Remove pan from heat. Add egg-cheese mixture and toss quickly. Add a splash of pasta water until creamy and glossy.

Serve: Top with extra cheese and black pepper.

Tip: Keep the pan OFF heat when adding eggs—use pasta heat to make the sauce silky, not scrambled.

24/12/2025

When I make Chicken like this, everyone asks me for the recipe.

22/12/2025

Cat FREEZES as a Hamster Peeks Out 😳🐹🐱

20/12/2025

Delicious and healthy! I can't stop cooking this vegetable recipe.

19/12/2025

Simply pour the minced meat over the potatoes! ️Delicious Easy Dinner

17/12/2025

Potatoes and Ground beef! It's so delicious that you want to cook it over and over again!

16/12/2025

15/12/2025

Garlic Butter Shrimp with Lemon Rice

Ingredients

For the shrimp:

500 g raw shrimp, peeled and deveined

2 tbsp olive oil

30 g butter

4 cloves garlic, finely chopped

1 tsp salt

½ tsp black pepper

½ tsp paprika

Juice of ½ lemon

1 tbsp fresh parsley, chopped

For the lemon rice:

250 g long-grain rice

500 ml water or chicken stock

1 tbsp olive oil or butter

1 tsp salt

Zest of 1 lemon

1 tbsp lemon juice

Instructions
1. Cook the rice

Rinse the rice under cold water until the water runs clear.

In a pot, heat olive oil or butter over medium heat.

Add the rice and stir for 1 minute.

Add water or stock and salt, bring to a boil.

Reduce heat, cover, and cook for 12–15 minutes until the liquid is absorbed.

Remove from heat, stir in lemon zest and lemon juice, then fluff with a fork.

2. Cook the shrimp

Pat the shrimp dry with paper towels.

Season with salt, pepper, and paprika.

Heat olive oil in a large pan over medium-high heat.

Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through.

Reduce heat to medium, add butter and garlic.

Cook for 30–40 seconds, stirring, until fragrant (do not burn).

Squeeze lemon juice over the shrimp and sprinkle with parsley.

3. Serve

Spoon the lemon rice onto plates or bowls.

Top with garlic butter shrimp and drizzle the pan sauce over everything.

Garnish with extra parsley and lemon wedges if desired.

Tip: Shrimp cook very fast—remove them from heat as soon as they turn pink to keep them juicy.

15/12/2025

Slow-Cooked Beef Stew with Potatoes & Carrots

Ingredients

800 g beef chuck, cut into large cubes

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, chopped

2 tbsp tomato paste

2 tbsp all-purpose flour

1 liter beef stock

2 bay leaves

1 tsp dried thyme

1 tsp paprika

1 tsp salt (or to taste)

½ tsp black pepper

4 medium potatoes, peeled and cut into chunks

3 carrots, sliced

Fresh parsley, chopped (for garnish)

Instructions
1. Brown the beef

Pat the beef dry with paper towels.

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the beef in batches and brown well on all sides.

Remove the beef and set aside.

2. Build the flavor

In the same pot, add the chopped onion and cook for 3–4 minutes until soft.

Add the garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste and cook for 1 minute.

Sprinkle in the flour and stir well to coat everything.

3. Simmer the stew

Slowly pour in the beef stock, stirring constantly to avoid lumps.

Add bay leaves, thyme, paprika, salt, and pepper.

Return the beef to the pot and bring to a gentle simmer.

Cover and cook on low heat for 1½–2 hours, stirring occasionally.

4. Add vegetables

Add the potatoes and carrots to the pot.

Cover and continue cooking for another 30–40 minutes, until the beef is fork-tender and the vegetables are soft.

5. Serve

Remove the bay leaves.

Taste and adjust seasoning if needed.

Serve hot, garnished with fresh parsley and crusty bread on the side.

Tip: This stew tastes even better the next day as the flavors deepen.

14/12/2025

Creamy Mushroom Risotto (Restaurant Style)

Ingredients

300 g arborio rice

250 g mushrooms (button or cremini), sliced

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 liter vegetable or chicken stock (kept hot)

2 tbsp olive oil

30 g butter

60 g grated parmesan cheese

100 ml dry white wine (optional)

1 tsp salt (or to taste)

½ tsp black pepper

1 tbsp fresh parsley, chopped (optional)

Instructions
1. Prepare the base

Heat the stock in a pot and keep it warm on low heat.

In a large pan, heat olive oil and half of the butter over medium heat.

Add the chopped onion and cook for 3–4 minutes until soft and translucent.

Add the garlic and cook for 30 seconds until fragrant.

2. Cook the mushrooms

Add the sliced mushrooms to the pan.

Cook for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.

3. Toast the rice

Add the arborio rice to the pan and stir for 1–2 minutes until the grains are lightly toasted and coated in oil.

4. Deglaze

Pour in the white wine (if using) and let it cook off, stirring, until mostly evaporated.

5. Cook the risotto

Add one ladle of warm stock to the rice and stir gently.

Once the liquid is almost absorbed, add another ladle of stock.

Continue this process, stirring often, for 18–20 minutes, until the rice is creamy and tender but still slightly firm in the center.

6. Finish the risotto

Turn off the heat.

Stir in the remaining butter and grated parmesan cheese.

Season with salt and black pepper to taste.

Cover and let rest for 2 minutes.

7. Serve

Spoon the risotto onto plates or into shallow bowls.

Garnish with fresh parsley and extra parmesan if desired.

Serve immediately while creamy.

Tip: Risotto should be creamy and slightly loose, not dry. Add a little extra stock if needed before serving.

14/12/2025

Crispy Baked Chicken Parmesan (Chicken Parmigiana Recipe) 🥰🧡

Ingredients

For the chicken:

3–4 chicken breasts, halved lengthwise

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp sweet paprika

For breading:

2 eggs

60 g all-purpose flour

120 g breadcrumbs (panko works best)

40 g grated parmesan cheese

For the sauce & topping:

400 g marinara or tomato sauce

150 g shredded mozzarella cheese

2 tbsp olive oil

Fresh basil or parsley for garnish (optional)

Instructions
1. Prepare the chicken

Preheat the oven to 200°C (400°F).

Season the chicken on both sides with salt, pepper, garlic powder, and paprika.

2. Bread the chicken

Prepare three bowls:

One with flour

One with beaten eggs

One with breadcrumbs mixed with parmesan

Coat each chicken piece in flour, then egg, then breadcrumb mixture. Press gently to stick.

3. Bake the chicken

Place the breaded chicken on a baking tray lined with parchment paper.

Drizzle or brush lightly with olive oil.

Bake for 20 minutes, flipping halfway, until golden and crispy.

4. Add sauce & cheese

Remove the tray from the oven.

Spoon tomato sauce over each chicken piece.

Sprinkle generously with mozzarella cheese.

Return to the oven and bake for another 10–12 minutes, until cheese is melted and bubbly.

5. Serve

Let the chicken rest for 5 minutes.

Garnish with fresh basil or parsley.

Serve with pasta, salad, or garlic bread.

Tip: For extra crispiness, broil for 2 minutes at the end (watch closely).