Mikea Hedwig, 2736 20th Street, North Las Vegas, NV (2026)

01/05/2026

Classic Creamy Beef Stroganoff with Egg Noodles

Ingredients:
1 lb. egg noodles
1-1.5 lbs. beef (ribeye, sirloin, or ground beef)
1 medium yellow onion, chopped
8 oz. mushrooms, sliced
2 tbsp olive oil
2 tbsp butter
2 garlic cloves, minced
1 tbsp flour
1 cup beef broth
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ cup sour cream
Salt, pepper, and optional paprika for garnish

Instructions:
Cook the Noodles: Boil egg noodles according to the package, drain, and toss with butter.
Sauté Beef: Heat olive oil and butter in a pan. Cook seasoned beef until browned. Remove from heat.
Prepare Vegetables: In the same pan, sauté onions and mushrooms until golden. Add garlic and cook briefly.
Make Sauce: Sprinkle flour over vegetables, stir, and cook for 1-2 minutes. Gradually add broth, Worcestershire sauce, and Dijon mustard.
Combine: Add cooked beef and sour cream to the sauce. Stir and simmer on low heat.
Serve: Pour over egg noodles or mix together. Garnish with paprika or parsley.

01/05/2026

Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto

Ingredients:

2 lbs short ribs
2 cans cola
2 cups beef broth
1 onion, chopped
4 cloves garlic, minced
1 cup arborio rice
1/2 cup grated Parmesan cheese
4 cups chicken broth
2 tablespoons butter
Salt and pepper to taste

Directions:

Preheat oven to 325°F (163°C).
In a large oven-safe pot, sear short ribs until browned on all sides. Remove and set aside.
In the same pot, sauté onions and garlic until translucent.
Return ribs to the pot, add cola and beef broth, and bring to a simmer.
Cover and transfer to the oven. Braise for about 3 hours, or until the meat is tender.
For the risotto, melt butter in a saucepan over medium heat. Add arborio rice and toast for 2 minutes.
Gradually add chicken broth, stirring constantly, until the rice is creamy and al dente.
Stir in Parmesan cheese, season with salt and pepper.
Serve the braised short ribs over the creamy risotto.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 800 kcal | Servings: 4 servings

01/05/2026

Easy Cajun Salmon and Shrimp

Ingredients:

2 Salmon fillets (6 oz each)
8 large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper to taste
Chopped parsley for garnish

Instructions:

Prepare Cajun Seasoning: If you don’t have Cajun seasoning, mix paprika, cayenne pepper, garlic powder, and thyme.
Season the Seafood: Pat salmon and shrimp dry, then generously coat with Cajun seasoning.
Heat the Skillet: Warm olive oil and butter over medium-high heat until aromatic.
Cook the Salmon: Place fillets skin-side down (if applicable) in the skillet for 4-5 minutes. Flip and cook another 4-5 minutes until flakey.
Cook the Shrimp: Move salmon to one side and sauté shrimp for 2-3 minutes on each side until pink.
Add Garlic and Lemon: Stir in garlic just before shrimp finish, and squeeze lemon juice over the dish.
Garnish and Serve: Plate everything, sprinkle parsley, and enjoy with your favorite sides like rice or mashed potatoes.

01/05/2026

Savory Spanish Chicken and Rice

Transport your taste buds to Spain with this delightful one-pan meal! Succulent chicken breasts are seasoned with a flavorful homemade spice mix and nestled atop aromatic long-grain rice cooked with vibrant vegetables and tangy lemon slices.

Ingredients:
Seasoning: Paprika, mild chili powder, cumin, onion & garlic granules, coriander, oregano, salt, and black pepper.
For Rice: Onion, garlic, carrot, courgette, green bell pepper, peas, tomato paste, chicken stock, and long-grain rice.
Chicken: Boneless, skinless chicken breasts flattened for even cooking, olive oil spray, and seasoning.

Instructions:
Prepare the seasoning: Mix spices in a bowl.
Cook vegetables and rice: Sauté onion, garlic, carrot, courgette, and bell pepper. Stir in rice, seasoning, tomato paste, and chicken stock. Simmer until rice is tender, adding peas towards the end.
Cook chicken: Coat chicken with seasoning and pan-fry until golden brown and cooked through.
Serve: Plate the rice, top with chicken, garnish with lemon slices and fresh coriander.
A wholesome meal perfect for families, packing vibrant flavors into every bite.

01/05/2026

Beef and Noodles

Ingredients

2 teaspoons kosher salt
2 teaspoons ground black pepper
3 pounds chuck roast (trimmed)
2 tablespoons olive oil
2 cups diced carrots
1 cup diced onion
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef stock
2 cups water
2 tablespoons fresh thyme
2 bay leaves
12 ounces egg noodles
1/2 cup frozen peas
Instructions

Preheat oven to 325°F.
Season chuck roast with salt and pepper; set aside.
Heat oil in a large oven-safe Dutch oven over medium-high heat. Sear roast on all sides. Remove and set aside.
Sauté carrots and onion in the same pot until softened. Add garlic and cook briefly.
Stir in tomato paste, then add beef stock, water, thyme, and bay leaves. Bring to a boil.
Return beef to the pot, cover, and bake for 2.5–3 hours until tender.
Shred beef directly in the pot, then bring the mixture to a simmer.
Add noodles and peas, cooking until noodles are tender (10–12 minutes).
Serve hot and enjoy!

01/05/2026

Savory-Sweet Teriyaki Chicken Tacos with Fruity Salsa

Elevate your taco game with this Savory-Sweet Teriyaki Chicken Taco recipe! The tender, marinated chicken is grilled to perfection and topped with a delightful pineapple and pear salsa, giving each bite a fruity kick. This is an irresistible blend of Japanese and Mexican cuisines, ideal for casual dinners or festive occasions.

Ingredients

Chicken:
1 lb boneless, skinless chicken breasts (sliced into strips)
½ cup teriyaki sauce
1 tbsp honey
2 garlic cloves, minced
1 tbsp sesame oil

Pineapple-Pear Salsa:
1 cup fresh pineapple (grilled and diced)
1 ripe pear (diced)
¼ cup red onion (minced)
1 jalapeño (seeded and diced)
Juice of 1 lime
2 tbsp cilantro (chopped)

To Serve:
8 tortillas (flour or corn)
Optional: shredded cabbage, sliced avocado

Directions

Mix marinade ingredients (teriyaki sauce, honey, garlic, sesame oil). Add chicken and chill for 30 minutes.
Grill chicken strips over medium heat, cooking 3-4 minutes per side. Let rest, then slice.
Prepare salsa by combining grilled pineapple, pear, onion, jalapeño, lime juice, and cilantro.
Heat tortillas briefly on a skillet or grill. Assemble tacos with chicken, salsa, and optional garnishes.

01/05/2026

Spicy Cajun Salmon and Shrimp Delight

Transform your dinner routine with this gourmet take on Cajun salmon and shrimp. Bathed in a luscious Cajun cream sauce featuring Monterey Jack cheese and vibrant baby spinach, this dish is sure to impress.

Ingredients:
For the Creamy Sauce:

5 tbsp unsalted butter
1 tbsp all-purpose flour
2 tsp Cajun spice blend
1 tsp smoked paprika
1 cup heavy cream
1 cup chicken stock
1 cup shredded Monterey Jack cheese
2 cups fresh baby spinach leaves
For the Seafood:

4 skinless salmon fillets (about 4 oz each)
1 lb jumbo shrimp, peeled and deveined
2 tbsp Cajun seasoning (split)
2 tbsp unsalted butter
1 tbsp olive oil
Chopped parsley for garnish

Steps:
Craft the Sauce: Melt butter in a skillet over medium heat. Sprinkle in flour and spices, stirring to blend. Slowly whisk in cream and stock. Simmer gently until thick. Stir in cheese and spinach until creamy and vibrant.
Cook the Seafood: Season salmon with Cajun seasoning. Heat butter and oil in a pan, then sear salmon until cooked through. Remove and tent with foil. Repeat with shrimp, cooking until pink and opaque.
Assemble and Serve: Nestle salmon and shrimp into the sauce, garnish with parsley, and pair with your favorite side dishes.

01/05/2026

Zesty Lemon Seafood Feast 🍋🦀
Ingredients:

3 lemons, divided use
1/2 cup Old Bay seasoning, plus extra for sprinkling
8 garlic cloves, smashed
1 onion, peeled and quartered
1 pound small Yukon gold potatoes, cut in half
2 pounds of assorted seafood (shrimp, crab legs, mussels, clams)
4 ears of corn, split in half
1/4 cup unsalted butter, melted
Fresh parsley, chopped, for garnish
Instructions:

Fill a large pot with 4 quarts of water. Juice 2 lemons and toss the squeezed halves into the pot.
Add Old Bay seasoning, garlic, and onion to the water. Bring to a rolling boil.
Toss in the potatoes and cook for 10 minutes until they start to soften.
Add corn to the pot and boil for another 5 minutes.
Introduce the seafood mix to the pot. Cook for 4-5 minutes for shrimp and 6-7 minutes for crab legs, clams, and mussels, until they are perfectly cooked.
Drain the pot and transfer everything to a large serving dish. Drizzle with melted butter and top with parsley and fresh lemon slices.
Sprinkle a bit more Old Bay seasoning on top for a flavorful finish.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Calories: 450 kcal | Servings:

01/05/2026

Simplified Hearty Italian Tortellini Soup
Ingredients:

1 lb Italian sausage (casings removed)
1 onion, diced
2 cloves garlic, minced
1 carrot, finely diced
1 stalk celery, finely diced
6 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
9 oz cheese tortellini
3 cups fresh spinach
Grated Parmesan cheese (for garnish)
Directions:

Brown the Sausage: Heat a large pot over medium heat. Cook sausage until browned and crumbly. Remove with a slotted spoon and set aside.
Sauté Veggies: In the same pot, sauté onion, garlic, carrot, and celery until softened (about 5 minutes).
Build the Base: Add sausage back to the pot. Pour in chicken broth and diced tomatoes. Stir in basil, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
Cook Tortellini: Add tortellini and cook according to package directions (7-10 minutes).
Add Spinach: Stir in spinach and cook for 2 minutes until wilted.
Serve: Ladle into bowls, sprinkle with Parmesan, and serve hot.
Nutrition: 460 kcal per serving | Serves 6 | Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes

01/05/2026

Chicken and Shrimp Alfredo 🔥🔥

**Ingredients:**
- 200g fettuccine pasta
- 200g chicken breast, sliced
- 150g shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon unsalted butter

**Directions:**
1. Cook fettuccine pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chicken slices and cook until golden brown and no longer pink inside. Remove chicken from the skillet.
3. In the same skillet, add the shrimp and cook until they turn pink. Remove shrimp and set aside with the chicken.
4. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
6. Return chicken and shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes, or until heated through.
7. Toss cooked pasta in the Alfredo sauce until well coated. Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal | Servings: 4 servings

01/05/2026

Quick & Savory Beef and Noodles Delight

01/05/2026

Hibachi-Style Fried Rice with Chicken 🔥🔥

Whip up some Hibachi magic in your own kitchen with this Chicken Fried Rice recipe! It’s quick, satisfying, and packs a flavorful punch. 🍚🐔

Mikea Hedwig

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