Style and lifestyle

17/07/2025

I was amazed with this wonderful view of nature... Just perfect to find serenity and peace of mind...

16/07/2025

❤

16/07/2025

Let's eat

15/07/2025

Amazing view

15/07/2025

🔥 Hot Honey Chicken Thighs
📝 Ingredients:
For the chicken:

6 bone-in, skin-on chicken thighs (about 2 lbs)

1 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

½ tsp cayenne pepper (optional for more heat)

For the hot honey glaze:

⅓ cup honey

2 tbsp hot sauce (like Frank’s RedHot or Sriracha)

1 tbsp apple cider vinegar

½ tsp red pepper flakes (optional)

1 tbsp butter (optional for richness)

👨‍🍳 Instructions:
Prep the chicken:

Preheat your oven to 425°F (220°C).

Pat the chicken thighs dry with paper towels.

In a bowl, mix the salt, pepper, garlic powder, smoked paprika, and cayenne.

Rub the chicken thighs with olive oil and season evenly with the spice mix.

Sear the chicken:

In an oven-safe skillet (like cast iron), heat a tablespoon of oil over medium-high heat.

Place the thighs skin-side down and sear for 4–5 minutes until the skin is golden and crispy.

Flip and cook for 2 more minutes.

Bake:

Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until internal temp reaches 165°F (74°C).

Make the hot honey glaze:

While the chicken bakes, combine honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over medium heat.

Simmer for 2–3 minutes, stirring. Add butter if using, and stir until melted. Set aside.

Glaze and broil:

Once the chicken is cooked, brush generously with the hot honey glaze.

Optionally, broil for 2–3 minutes to caramelize the glaze (watch closely to avoid burning!).

Serve:

Drizzle extra hot honey over the top before serving.

Pairs well with mashed potatoes, roasted veggies, or a crisp salad.

14/07/2025

So refreshing

14/07/2025

Going

13/07/2025

Riva del Garda

12/07/2025

Yummy

🧁 Mini Veggie Egg Muffins (Healthy Little Snacks)
📝 Ingredients:
6 large eggs

¼ cup milk (or dairy-free alternative)

½ cup chopped spinach

¼ cup chopped bell pepper

¼ cup cherry tomatoes, chopped

¼ cup shredded cheese (optional)

Salt & pepper to taste

Olive oil or cooking spray (for greasing)

👨‍🍳 Instructions:
Preheat oven to 375°F (190°C). Lightly grease a muffin tin.

Whisk the eggs and milk in a bowl. Season with salt and pepper.

Prepare veggies: Wash and chop spinach, bell pepper, and tomatoes.

Fill muffin cups: Add a spoonful of veggies to each muffin cup, then pour egg mixture on top to fill.

Top with cheese if using.

Bake for 18–20 minutes or until set and slightly golden.

Cool and enjoy! These can be refrigerated for 3–4 days or frozen for later.

✅ Variations:
Swap veggies with mushrooms, zucchini, or onions.

Add turkey, chicken, or tofu for extra protein.

Use egg whites only for lower fat.

12/07/2025

🥩 Beef and Vegetable Stir Fry
📝 Ingredients:
For the beef:

1 lb (450g) flank steak or sirloin, thinly sliced against the grain

2 tbsp soy sauce

1 tbsp cornstarch

1 tsp sesame oil (optional)

For the sauce:

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp hoisin sauce (optional for sweetness)

1 tbsp rice vinegar (or apple cider vinegar)

1 tbsp brown sugar or honey

2 tsp cornstarch

¼ cup water

1 tsp grated ginger

2 cloves garlic, minced

For the stir fry:

2 tbsp oil (vegetable or peanut)

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, thinly sliced

½ onion, sliced

Green onions or sesame seeds (for garnish)

👨‍🍳 Instructions:
Marinate the beef:

In a bowl, mix sliced beef with 2 tbsp soy sauce, cornstarch, and sesame oil.

Let it sit for 10–15 minutes while you prep the veggies and sauce.

Make the sauce:

In a bowl, whisk together soy sauce, oyster sauce, hoisin, vinegar, brown sugar, cornstarch, water, ginger, and garlic. Set aside.

Stir-fry the beef:

Heat 1 tbsp oil in a large skillet or wok over high heat.

Add beef in a single layer and sear quickly for 2–3 minutes. Remove and set aside.

Cook the veggies:

In the same pan, add another 1 tbsp oil.

Stir-fry broccoli, carrots, onions, and bell pepper for 3–4 minutes until crisp-tender.

Combine everything:

Return beef to the pan.

Pour in the sauce and stir well to coat. Cook for 1–2 more minutes until sauce thickens.

Serve:

Serve hot over steamed rice or noodles.

Garnish with green onions or sesame seeds if desired.

11/07/2025

🧁 Mini Veggie Egg Muffins (Healthy Little Snacks)
📝 Ingredients:
6 large eggs

¼ cup milk (or dairy-free alternative)

½ cup chopped spinach

¼ cup chopped bell pepper

¼ cup cherry tomatoes, chopped

¼ cup shredded cheese (optional)

Salt & pepper to taste

Olive oil or cooking spray (for greasing)

👨‍🍳 Instructions:
Preheat oven to 375°F (190°C). Lightly grease a muffin tin.

Whisk the eggs and milk in a bowl. Season with salt and pepper.

Prepare veggies: Wash and chop spinach, bell pepper, and tomatoes.

Fill muffin cups: Add a spoonful of veggies to each muffin cup, then pour egg mixture on top to fill.

Top with cheese if using.

Bake for 18–20 minutes or until set and slightly golden.

Cool and enjoy! These can be refrigerated for 3–4 days or frozen for later.

✅ Variations:
Swap veggies with mushrooms, zucchini, or onions.

Add turkey, chicken, or tofu for extra protein.

Use egg whites only for lower fat.

11/07/2025

Yummy