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Brian Morabito, Kanpur Cantonment (2025)

26/07/2025

# # # 🍽️ **Lemon Butter Salmon with Crispy Potatoes and Broccoli**

**Crispy, golden potatoes, tender roasted broccoli, and flaky salmon in a rich lemon butter sauce. All made in one pan!**

---

# # # # 📝 **Ingredients (Serves 4):**

* 4 salmon fillets 🐟
* 1 lb baby potatoes, halved 🥔
* 2 cups broccoli florets 🥦
* 3 tbsp butter 🧈
* 2 tbsp olive oil 🛢️
* 2 garlic cloves, minced 🧄
* Zest and juice of 1 lemon 🍋
* Salt and black pepper, to taste 🧂
* Fresh parsley, for garnish 🌿

---

# # # # 🔥 **Instructions:**

1. **Preheat Oven**
Preheat your oven to 425°F (220°C).

2. **Roast the Potatoes**
Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet, cut side down. Roast for 20 minutes.

3. **Add Broccoli**
After 20 minutes, add broccoli florets to the pan. Drizzle with the remaining olive oil, season with salt and pepper, and roast for another 10 minutes.

4. **Prepare the Lemon Butter**
While veggies roast, melt butter in a small saucepan over medium heat. Add minced garlic, lemon zest, and lemon juice. Cook for 1–2 minutes, just until fragrant. Set aside.

5. **Add the Salmon**
Remove the sheet pan from the oven. Push potatoes and broccoli to the sides. Place salmon fillets in the center. Brush generously with the lemon butter sauce and season with salt and pepper.

6. **Final Bake**
Return to oven and bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.

7. **Serve & Garnish**
Drizzle any remaining lemon butter over everything. Garnish with chopped fresh parsley. Serve immediately!

---

💡 **Tips:**

* For extra crispiness, broil the salmon for 1–2 minutes at the end.
* Add chili flakes for a spicy kick 🌶️
* Pairs beautifully with a chilled glass of sauvignon blanc or sparkling water with lemon!

---

❤️

26/07/2025

# # # 🍽️ **Creamy Salsa Verde Chicken Bake**

**Tender chicken baked in a cheesy, zesty green salsa sauce — perfect over rice or in tacos!**

---

# # # # 📝 **Ingredients (Serves 4)**

* 4 boneless, skinless chicken breasts or thighs
* 1 cup salsa verde (store-bought or homemade)
* 1/2 cup sour cream or Greek yogurt
* 1/2 tsp cumin
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/4 tsp salt (adjust to taste)
* 1 cup shredded Monterey Jack or pepper jack cheese
* Optional garnish: chopped cilantro, sliced jalapeños, lime wedges

---

# # # # 🔥 **Instructions**

1. **Preheat Oven**
Set oven to 375°F (190°C).

2. **Mix the Sauce**
In a bowl, combine salsa verde, sour cream, cumin, garlic powder, onion powder, and salt.

3. **Assemble the Bake**
Place chicken in a baking dish. Pour the creamy salsa verde mixture over the top. Sprinkle shredded cheese evenly over everything.

4. **Bake**
Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and cheese is bubbly.

5. **Garnish & Serve**
Top with fresh cilantro, jalapeños, and a squeeze of lime. Serve with rice, tortillas, or a side salad.

---

💡 **Tips:**

* Add black beans or corn to the dish for a heartier version.
* Want it spicier? Use a hot salsa verde or mix in a spoonful of green chili paste.
* Leftovers are great for burrito bowls or enchiladas!

---

❤️ **Save this for a cozy weeknight dinner!**

26/07/2025

# # # 🥗 **Burrata Tomato Peach Salad**

**Juicy peaches, sweet tomatoes, creamy burrata — the ultimate summer combo!**

---

# # # # 📝 **Ingredients (Serves 2–4)**

* 2 ripe peaches, sliced
* 1 cup cherry tomatoes, halved (or heirloom tomatoes, sliced)
* 1 ball burrata cheese
* Fresh basil leaves
* 1–2 tbsp extra virgin olive oil
* 1 tbsp balsamic glaze (or reduction)
* Flaky sea salt & freshly cracked black pepper
* Optional: prosciutto slices or arugula for extra flair

---

# # # # 🥄 **Instructions**

1. **Slice & Arrange**
On a serving plate, layer sliced peaches and tomatoes.

2. **Add Burrata**
Tear the burrata and place it gently on top or in the center.

3. **Season**
Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper.

4. **Garnish**
Add fresh basil leaves. Optional: tuck in a few slices of prosciutto or a handful of arugula.

5. **Serve Immediately**
Best served fresh, with crusty bread or as a side to grilled meats.

---

💡 **Tips:**

* Use white balsamic for a lighter look.
* Swap peaches for nectarines or plums if desired.
* Add toasted pine nuts or walnuts for crunch!

---

26/07/2025

# # # 🔥 **Grilled Paprika Chicken Thighs**

**Juicy, smoky, and bursting with bold flavor!**

---

# # # # 📝 **Ingredients**

* 2 lbs (900g) boneless, skinless chicken thighs
* 2 tbsp olive oil
* 1 tbsp smoked paprika
* 1 tsp sweet paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp dried oregano
* 1/2 tsp cayenne pepper (optional, for heat)
* 1 tsp salt
* 1/2 tsp black pepper
* Juice of 1 lemon

---

# # # # 🔥 **Instructions**

1. **Prep the Chicken:**
Pat the chicken thighs dry with paper towels. Place in a large bowl or zip-top bag.

2. **Make the Marinade:**
In a small bowl, whisk together olive oil, both paprikas, garlic powder, onion powder, oregano, cayenne (if using), salt, pepper, and lemon juice.

3. **Marinate:**
Pour marinade over chicken. Mix well to coat. Let marinate for at least 30 minutes (or up to 12 hours in the fridge for deeper flavor).

4. **Grill:**
Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until nicely charred and internal temp reaches 165°F (74°C).

5. **Rest & Serve:**
Let the chicken rest for 5 minutes before slicing. Serve with grilled veggies, rice, or a fresh salad.

---

💡 **Tips:**

* No grill? Cook on a stovetop grill pan or broil in the oven.
* Add a touch of honey to the marinade for a sweet-smoky twist.
* Great for meal prep — it reheats beautifully!

---

❤️

26/07/2025

# # # 🧆 **Greek Chicken Meatballs with Homemade Tzatziki Sauce** 🇬🇷

**Juicy, herby, and packed with Mediterranean flavor! Perfect for meal prep, wraps, or party platters.**

---

# # # # 📝 **Ingredients**

**For the Chicken Meatballs:**

* 1 lb (450g) ground chicken
* 1/3 cup breadcrumbs
* 1 egg
* 2 cloves garlic, minced
* 1/4 cup red onion, finely chopped
* 1/4 cup fresh parsley, chopped
* 1 tsp dried oregano
* 1/2 tsp ground cumin
* 1/2 tsp salt
* 1/4 tsp black pepper
* Zest of 1 lemon
* 1–2 tbsp olive oil (for pan-frying)

**For the Homemade Tzatziki Sauce:**

* 1 cup Greek yogurt
* 1/2 cucumber, grated & squeezed dry
* 1 clove garlic, minced
* 1 tbsp olive oil
* 1 tbsp fresh dill or mint, chopped
* 1 tsp lemon juice
* Salt to taste

---

# # # # 🔥 **Instructions**

1. **Make the Tzatziki**
In a bowl, mix Greek yogurt, cucumber, garlic, olive oil, lemon juice, herbs, and salt. Chill in the fridge while you make the meatballs.

2. **Mix the Meatballs**
Combine all chicken meatball ingredients in a large bowl. Mix until just combined — don’t overwork it.

3. **Shape & Cook**
Form into 1.5-inch meatballs. Heat a bit of olive oil in a pan over medium heat. Cook meatballs 5–6 minutes per side, or until golden and fully cooked (internal temp 165°F / 74°C).

4. **Serve**
Serve warm with tzatziki sauce. Great with pita, rice, or salad!

---

💡 **Tips:**

* For extra moisture, add a tablespoon of Greek yogurt to the meatball mix.
* Want it spicy? Add a pinch of red chili flakes.
* Can also bake meatballs at 400°F (200°C) for 18–20

23/07/2025

# # # 🥬 **BLT Egg Salad Lettuce Wraps Recipe**

---

# # # 🧾 **Ingredients:**

* **6 large eggs**, hard-boiled & chopped
* **6 slices bacon**, cooked & crumbled
* **1/2 cup cherry tomatoes**, diced
* **1/4 cup mayonnaise** (or Greek yogurt for a lighter option)
* **1 tsp Dijon mustard**
* **Salt & black pepper**, to taste
* **1 tbsp chopped chives** or green onion (optional)
* **Lettuce leaves** (romaine, butter, or iceberg—your choice)

---

# # # 🥣 **Instructions:**

1. **Boil Eggs:** Place eggs in a pot of water, bring to a boil, then simmer for 10–12 minutes. Cool, peel, and chop.
2. **Cook Bacon:** Crisp up bacon in a skillet or oven. Drain on paper towels, then crumble.
3. **Mix Egg Salad:** In a mixing bowl, combine chopped eggs, bacon, tomatoes, mayo, Dijon mustard, chives, salt, and pepper. Stir until creamy and well-mixed.
4. **Build the Wraps:** Spoon the egg salad into large, crisp lettuce leaves.
5. **Serve Fresh:** Eat immediately or chill and serve later for a refreshing, protein-rich snack or lunch.

---

# # # 💡 Optional Add-Ons:

* Add diced avocado 🥑 for creamy richness
* Sprinkle with paprika or everything bagel seasoning
* Drizzle with hot sauce or balsamic glaze for a flavor kick

---

🌟 Great for meal prep, low-carb lifestyles, or a quick weekday lunch!
\

23/07/2025

# # # 🍝 **Cajun Chicken Rigatoni in Creamy Mozzarella Garlic Alfredo**

*Spicy, cheesy, creamy pasta heaven you’ll want on repeat.* 🔥

---

# # # 🧾 **Ingredients:**

* **1/4 lb** boneless, skinless chicken breasts, sliced into strips
* **12 oz** rigatoni pasta
* **1 tbsp** olive oil
* **2 tbsp** butter
* **1 tbsp** Cajun seasoning (more if you like it spicy)
* **1 tsp** garlic powder
* **Salt & black pepper**, to taste
* **4 cloves** garlic, minced
* **1 cup** chicken broth
* **1 cup** heavy cream
* **2 oz** cream cheese
* **1 cup** shredded mozzarella
* **½ cup** grated Parmesan
* **Fresh chopped parsley**, for garnish
* **Optional:** ½ cup reserved pasta water (to loosen sauce)

---

# # # 🔥 **Directions:**

1. **Cook pasta** in salted boiling water until *al dente*. Drain and reserve ½ cup of the pasta water.
2. **Season chicken** with Cajun seasoning, garlic powder, salt & pepper.
3. **Sear chicken:** Heat olive oil in a skillet over medium-high. Cook chicken for 5–6 mins until golden & cooked through. Remove and set aside.
4. **Start the sauce:** In the same skillet, melt butter. Add minced garlic and sauté \~1 minute.
5. **Deglaze:** Add chicken broth + heavy cream, scraping up the pan bits. Bring to a simmer.
6. **Creamy magic:** Stir in cream cheese, mozzarella, and Parmesan. Mix until smooth and creamy. Use reserved pasta water if needed to thin.
7. **Bring it together:** Add cooked rigatoni and chicken. Toss to coat and simmer a couple minutes to marry flavors.
8. **Serve hot**, garnished with parsley—and extra mozzarella if you're feeling it 🧀

---

# # # 💡 **Tips:**

* Add mushrooms or spinach for extra veggies 🌿
* Make it smoky with a dash of smoked paprika
* Spice it up with crushed red pepper or extra Cajun heat

---

23/07/2025

# # # 🐟 **Crab & Shrimp Stuffed Salmon**

# # # 🧾 **Ingredients:**

# # # # For the Salmon:

* 2 salmon fillets (6–8 oz each)
* 1 tbsp olive oil or melted butter
* Salt & pepper to taste
* Paprika (optional, for color)

# # # # For the Stuffing:

* 1/3 cup cooked shrimp, chopped
* 1/3 cup lump crab meat (fresh or canned, drained)
* 2 tbsp cream cheese, softened
* 1 tbsp mayonnaise
* 1 tbsp Dijon or whole grain mustard
* 1 tsp lemon juice
* 1 garlic clove, minced
* 1 tbsp chopped parsley or chives
* 1/4 cup shredded mozzarella or Parmesan
* Salt & black pepper to taste

---

# # # 🔥 **Instructions:**

1. **Preheat oven** to 375°F (190°C).
2. **Slice a pocket** down the center of each salmon fillet (don’t cut all the way through). Pat dry and season with salt, pepper, and paprika.
3. **Mix stuffing:** In a bowl, stir together shrimp, crab, cream cheese, mayo, mustard, lemon juice, garlic, herbs, and cheese. Season to taste.
4. **Stuff the salmon:** Spoon the creamy seafood mixture into each fillet.
5. **Bake:** Place fillets in a greased baking dish or lined sheet pan. Drizzle with olive oil or melted butter. Bake for 20–25 minutes or until salmon is flaky and stuffing is golden.
6. **Serve hot** with lemon wedges and your favorite sides!

---

# # # 🍽️ Pro Serving Ideas:

* Pair with roasted asparagus, garlic mashed potatoes, or a light Caesar salad.
* Drizzle with a touch of garlic butter or a lemon cream sauce for extra luxury.

---

**Tag someone you’d make this for!**
\

23/07/2025

# # # 🐟 **Crab & Shrimp Stuffed Salmon**

**Prep Time:** 15 minutes
**Cook Time:** 20–25 minutes
**Total Time:** 35–40 minutes
**Servings:** 2–4

---

# # # 🧾 **Ingredients:**

# # # # For the Salmon:

* 2 salmon fillets (6–8 oz each), skin on or off
* 1 tablespoon olive oil or melted butter
* Salt & black pepper to taste
* Paprika (optional, for color)

# # # # For the Stuffing:

* 1/3 cup cooked shrimp, chopped
* 1/3 cup lump crab meat (drain if canned)
* 2 tablespoons cream cheese, softened
* 1 tablespoon mayonnaise
* 1 tablespoon Dijon mustard or whole grain mustard
* 1 teaspoon lemon juice
* 1 garlic clove, minced
* 1 tablespoon chopped parsley or chives
* 1/4 cup shredded mozzarella or Parmesan cheese
* Salt and pepper to taste

---

# # # 🔪 **Instructions:**

1. **Preheat oven** to 375°F (190°C).
2. **Prepare salmon:** Pat fillets dry. Use a sharp knife to cut a pocket or slit down the center of each salmon piece (don’t cut all the way through). Season with salt, pepper, and paprika.
3. **Make the stuffing:** In a bowl, combine shrimp, crab, cream cheese, mayo, mustard, lemon juice, garlic, herbs, cheese, salt, and pepper. Mix until creamy and well combined.
4. **Stuff the salmon:** Spoon the mixture evenly into the slits of each salmon fillet.
5. **Bake:** Place stuffed salmon in a greased baking dish or lined sheet pan. Drizzle lightly with olive oil or melted butter. Bake for 20–25 minutes, or until the salmon flakes easily and the stuffing is golden.
6. **Serve warm** with lemon wedges and a side of roasted veggies, rice, or mashed potatoes.

---

# # # 💡 Optional Add-ons:

* Drizzle with garlic butter before serving
* Add crushed red pepper flakes for a spicy kick
* Finish with fresh dill or a lemon herb sauce

---

23/07/2025

# # # 🍋 **Creamy Lemon Pasta with Burrata & Pine Nuts**

**Prep Time:** 10 min
**Cook Time:** 15 min
**Total Time:** 25 min
**Servings:** 2–3
**Calories:** \~470 per serving

---

# # # 🧄 Ingredients Overview:

* **Pasta:** 8 oz spaghetti or linguine
* **Sauce Base:** Olive oil, garlic, heavy cream, lemon zest + juice, Parmesan
* **Toppings:** Burrata, toasted pine nuts, herbs (optional but lovely)

---

# # # 🔪 Directions Summary:

1. **Cook pasta** → Save ½ cup pasta water.
2. **Sauté garlic** in olive oil → add cream, zest, juice. Simmer.
3. **Add Parmesan**, stir until smooth.
4. **Toss pasta in sauce**, adjust with reserved water.
5. **Plate & finish** → torn burrata, pine nuts, fresh herbs.
6. **Serve warm**, enjoy immediately.

---

# # # 💡 Tips & Add-Ons:

* **Protein Boost:** Add grilled shrimp, lemon chicken, or sautéed mushrooms.
* **Want extra tang?** Add a touch of white wine before cream.
* **Make it extra luxe:** Drizzle with truffle oil or add baby arugula.
* **Nut allergy?** Sub pine nuts with crispy breadcrumbs or skip altogether.

---

$# # # 🌯 **Creamy Chicken Tortilla Wraps – Quick Summary****Prep Time:** \~15 minutes**Cook Time:** None (if chicken is ...$

23/07/2025

# # # 🌯 **Creamy Chicken Tortilla Wraps – Quick Summary**

**Prep Time:** \~15 minutes
**Cook Time:** None (if chicken is pre-cooked)
**Servings:** 4 wraps

# # # # 🥣 Filling Ingredients:

* Cooked shredded chicken mixed in a creamy, spiced sauce
* Crisp veggies (lettuce, tomatoes, onion)
* Cheese of choice

# # # # 🧄 Creamy Sauce Base:

* Sour cream + mayo
* Garlic powder, paprika, chili powder
* Salt & pepper to taste

# # # # Optional Add-ons:

* 🥑 Avocado slices for richness
* 🌶️ Jalapeños for heat
* 🥫 Salsa or hot sauce for extra zing

---

# # # 🔧 Tips & Variations:

* **Want it warm?** Toast the wrap on a skillet or panini press for a melty, grilled version.
* **Low-carb?** Swap tortilla with large lettuce leaves.
* **Extra crunch?** Add crushed tortilla chips or roasted corn inside before rolling.

---

22/07/2025

# # # Moroccan Lamb Tagine with Potatoes, Peas & Fresh Herbs

# # # # Ingredients:

* 2 lamb shanks or 1.5 lbs lamb shoulder, cut into cubes
* 2 tablespoons olive oil
* 1 large onion, chopped
* 3 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 tablespoon smoked paprika
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground turmeric
* Salt and pepper to taste
* 1/4 teaspoon chili flakes (optional)
* 2 cups potatoes, peeled and cubed
* 1.5 cups tomato passata
* 1.5 cups water or lamb broth
* 1.25 cups green peas (fresh or frozen)
* 1 tablespoon lemon juice
* Fresh herbs (like cilantro or parsley), chopped for garnish

---

# # # Instructions:

1. **Brown the lamb:**
Heat olive oil in a large heavy-bottom pot or tagine over medium-high heat.
Add lamb pieces, season with salt and pepper, and brown on all sides (about 5-7 minutes). Remove and set aside.

2. **Sauté aromatics:**
In the same pot, add chopped onion and garlic. Cook until softened and fragrant, about 5 minutes.

3. **Add spices:**
Stir in cumin, coriander, smoked paprika, cinnamon, turmeric, chili flakes (if using), and a pinch of salt and pepper. Cook for 1 minute to toast spices.

4. **Combine and simmer:**
Return lamb to the pot. Add tomato passata, water or broth, and potatoes. Stir well.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, until lamb is tender and potatoes are cooked.

5. **Add peas and lemon:**
Stir in green peas and cook for another 5-10 minutes until peas are tender but still bright green.
Remove from heat and stir in lemon juice.

6. **Serve:**
Garnish with fresh chopped herbs. Serve with couscous, rice, or crusty bread to soak up the delicious sauce.

---

Brian Morabito

26/07/2025

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