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chicken and pepper stir fryIngredients1 pound chicken breast, sliced2 bell peppers, sliced1 onion, sliced
25/07/2026

chicken and pepper stir fry
Ingredients
1 pound chicken breast, sliced
2 bell peppers, sliced
1 onion, sliced

Ingredients:For the Chicken Wings:2 lbs (900 g) chicken wings, split into drumettes and flats2 tablespoons olive oil1 te...
25/07/2026

Ingredients:
For the Chicken Wings:
2 lbs (900 g) chicken wings, split into drumettes and flats
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Honey Chipotle Glaze:1/4 cup honey
2 tablespoons barbecue sauce
1 tablespoon hot sauce
1 tablespoon butter
1 teaspoon apple cider vinegar
1 teaspoon chili powder
For the Nachos
1 large bag tortilla chips
1 cup shredded lettuce
1 medium tomato, diced
1/4 cup red onion, finely diced
2 tablespoons sliced black olives
1/2 cup sour cream
Guacamole
2 ripe avocados
1 tablespoon lime juice
2 tablespoons diced tomato
1 tablespoon finely diced red onion
1 tablespoon chopped cilantro
Salt and black pepper, to taste
Instructions:
Pat the chicken wings dry with paper towels. Toss with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, black pepper, and cayenne if using. Let marinate for at least 30 minutes.
Preheat the oven to 400°F (200°C).
Arrange the wings on a wire rack over a baking sheet and bake for 40–45 minutes, flipping halfway through, until golden brown and crispy.
Alternatively, air fry at 390°F (200°C) for 22–25 minutes, shaking the basket halfway through.
In a small saucepan combine the honey, barbecue sauce, hot sauce, butter, apple cider vinegar, and chili powder.
Simmer for 2–3 minutes until smooth and glossy.
Brush or toss the hot wings in the glaze until evenly coated.
Mash the avocados in a bowl. Stir in the lime juice, diced tomato, red onion, cilantro, salt, and black pepper until well combined.
Spread the tortilla chips onto a large serving platter.
Top with shredded lettuce, diced tomatoes, red onion, sliced black olives, dollops of sour cream, and spoonfuls of fresh guacamole.
Arrange the glazed chicken wings on top or alongside the nachos.
Serve immediately while the wings are hot and crispy with extra hot sauce or lime wedges if desired.
Chef's Tips:
Bake the wings on a wire rack for maximum crispiness.
Freshly made guacamole gives the best flavor and texture.
Add shredded cheddar or Monterey Jack cheese if you prefer cheesy nachos.
Pickled jalapeños make a great spicy topping.
Finish with fresh cilantro and a squeeze of lime just before serving.

HungryGarlic Butter Ribeye Steak with Cheesy Garlic Toast & Green Beans😋😋😘
25/07/2026

Hungry

Garlic Butter Ribeye Steak with Cheesy Garlic Toast & Green Beans😋😋😘

Beef Shepherds PieClassic Comfort: Hearty Beef Shepherd's PieIngredients:1 lb ground beef1 onion, chopped2 cloves garlic...
25/07/2026

Beef Shepherds Pie

Classic Comfort: Hearty Beef Shepherd's Pie

Ingredients:

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
1 teaspoon dried thyme
Salt and pepper to taste
4 cups mashed potatoes (prepared)
1 cup shredded cheddar cheese (optional)

Breakfast yummySteak & Cheesy Eggs Breakfast with Sautéed Peppers & Onions😋😋
25/07/2026

Breakfast yummy

Steak & Cheesy Eggs Breakfast with Sautéed Peppers & Onions😋😋

Ingredients:For the Steak:2 ribeye, New York strip, or sirloin steaks (about 8 oz / 225 g each)1 tablespoon olive oil1 t...
25/07/2026

Ingredients:
For the Steak:
2 ribeye, New York strip, or sirloin steaks (about 8 oz / 225 g each)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
2 cloves garlic, smashed
For the Creamy Broccoli Pasta:
12 oz (340 g) rigatoni pasta
3 cups broccoli florets
2 tablespoons butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
For Garnish:
Fresh parsley, chopped
Extra grated Parmesan
Instructions:
Pat the steaks dry with paper towels. Rub them with olive oil, then season evenly with the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper. Let the steaks rest at room temperature for 20–30 minutes.
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions. During the last 2–3 minutes of cooking, add the broccoli florets to the same pot. Drain both together and set aside.
Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the heavy cream and stir in the onion powder, garlic powder, Italian seasoning, and crushed red pepper flakes if using. Simmer for 2–3 minutes.
Gradually add the Parmesan and mozzarella cheeses, stirring continuously until smooth and creamy. Season with salt and black pepper to taste.
Add the cooked rigatoni and broccoli to the sauce. Toss gently until everything is evenly coated in the creamy Parmesan sauce. Keep warm over low heat.
Heat a cast-iron skillet or grill pan over medium-high heat. Cook the steaks for about 3–5 minutes per side, depending on the desired doneness.
During the final minute of cooking, add the butter and smashed garlic. Spoon the melted butter over the steaks repeatedly for extra flavor.
Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing.
Chef's Tips:
Ribeye provides the richest flavor, while sirloin offers a leaner option.
Freshly grated Parmesan melts much better than pre-shredded cheese.
Avoid overcooking the broccoli to keep it bright green and slightly crisp.
Let the steak rest before slicing to keep it juicy and tender.
Add sautéed mushrooms or crispy bacon for even more flavor.

yummy yummySweet & Savory Honey Garlic Chicken with Buttered Corn😋😋
25/07/2026

yummy yummy

Sweet & Savory Honey Garlic Chicken with Buttered Corn😋😋

YummyGarlic Butter Lamb Chops with Shrimp and Fried Rice😋
25/07/2026

Yummy
Garlic Butter Lamb Chops with Shrimp and Fried Rice😋

Ingredients:For the Steak:2 ribeye steaks (10–12 oz / 280–340 g each)2 tablespoons olive oil1 teaspoon kosher salt1 teas...
25/07/2026

Ingredients:
For the Steak:
2 ribeye steaks (10–12 oz / 280–340 g each)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon unsalted butter
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary
For the Garlic Shrimp:
8 oz (225 g) large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon paprika
Salt and black pepper, to taste
For the Noodles:
8 oz (225 g) spaghetti, lo mein noodles, or egg noodles
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 cup broccoli florets
½ cup sliced carrots
½ cup sliced onions
2 green onions, sliced
Teriyaki Sauce
¼ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions:
Cook the spaghetti, lo mein noodles, or egg noodles according to the package directions until al dente. Drain and set aside.
In a small saucepan, combine the soy sauce, oyster sauce, brown sugar, honey, ginger, garlic, and sesame oil. Bring to a gentle simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
Pat the ribeye steaks dry and season both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Heat a grill or cast-iron grill pan over high heat until very hot. Grill the steaks for 3–5 minutes per side for medium-rare, turning only once to develop deep grill marks. During the final minute, add the butter, garlic, and thyme, then baste the steaks. Transfer to a plate and let rest for 5–10 minutes before slicing.
Heat the olive oil in a skillet over medium-high heat. Add the shrimp, garlic, paprika, salt, and pepper. Cook for 1–2 minutes per side until pink. Remove from the skillet.
Heat the vegetable oil and sesame oil in a wok or large skillet. Add the garlic, onions, broccoli, and carrots. Stir-fry for 3–4 minutes until crisp-tender.
Add the cooked pasta to the vegetables. Pour in the teriyaki sauce and toss until evenly coated. Fold in the cooked shrimp and garnish with sliced green onions.
Arrange the teriyaki noodles with shrimp on one side of the plate and the sliced grilled ribeye steak on the other. Serve immediately while hot.

25/07/2026

Milo Love Cat Treats


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