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Cuisinero TV, Kalaw, Manila (2025)

13/12/2025

A jar full of crunch — homemade pickled goodness!

Recipes👇

1. Red Onion Pickles

Ingredients:
2 small red onions
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
2 garlic cloves
1 teaspoon mixed peppercorns

Instructions
Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2-3 weeks.

Great in salads, tacos, burgers, sandwiches, wraps, grilled meats and more.

2. Pickled Okra

Ingredients
1 pound fresh okra, washed and trimmed
2 cups white vinegar (5% acidity)
1 cup water
2 tablespoons kosher salt
1 tablespoon sugar (optional, balances the vinegar)
4 cloves garlic, peeled
1 teaspoon mustard seeds
1 teaspoon dill seeds or a few fresh dill sprigs
1 teaspoon red pepper flakes (optional, for heat)
½ teaspoon black peppercorns

Instructions
If canning, sterilize jars and lids by boiling them in water for 10 minutes.
If refrigerating, clean jars thoroughly with hot, soapy water.

Boil okra in water for 2–3 minutes, then immediately transfer to ice water to keep them crisp. This step is optional but helps preserve a firm texture.
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar. Pack okra upright as tightly as possible without crushing.
Pour the hot brine over the okra, leaving about ½ inch of headspace. Make sure all okra is submerged.

Seal and store
• For refrigerator pickles: Let jars cool to room temperature, then cover and refrigerate for at least 3–5 days before eating.
• For canned pickles: Process in a boiling water bath for 10 minutes, then cool and store in a cool, dark place. They will last several months.

Pickled okra is great on its own, in Bloody Marys, or as a tangy side.

3. Pickled Garlic

Ingredients
2 cups whole garlic cloves, peeled
1 cup white vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar (optional)
1 teaspoon mustard seeds
1 teaspoon black peppercorns
Fresh herbs like dill or thyme (optional)

Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for fridge pickles.

Boil peeled garlic cloves 1–2 minutes, then transfer to ice water. This softens the flavor and keeps garlic firm.
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.

Place peppercorns, mustard seeds, and herbs (if using) at the bottom of each jar. Add garlic cloves, packing lightly but not crushing.
Pour hot brine over garlic, leaving about ½ inch of headspace. Ensure garlic is fully submerged.

Seal and store
• Fridge pickles: Cool, cover, and refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in a cool, dark place.

Pickled garlic mellows in flavor, becomes slightly sweet, and is great for cooking or snacking.

4. Pickled Watermelon Rind

Ingredients
4 cups watermelon rind, chopped (white part only, green outer skin removed)
1 cup sugar
1 cup white vinegar (5% acidity)
½ cup water
½ teaspoon salt
½ teaspoon whole cloves
½ teaspoon allspice berries
½ cinnamon stick (optional)

Instructions
Remove any pink flesh and the green skin. Cut into 1-inch cubes.
Optional: Soak in cold water 1 hour to reduce bitterness.

In a saucepan, combine sugar, vinegar, water, and salt. Bring to a boil, stirring until sugar dissolves.
Add cloves, allspice, cinnamon, and watermelon rind to the boiling syrup. Simmer 10–15 minutes until rind is tender but still slightly crisp.

Transfer rind and syrup into sterilized jars. Ensure rind is fully covered.

Seal and store
• Refrigerator pickles: Cool, cover, refrigerate. Ready in 2–3 days; lasts 2–3 weeks.
• Canning: Boil water bath 10 minutes, cool, store in a cool, dark place for several months.

5. Garlic Dill Pickles (Refrigerator Style)

Ingredients:
6 small cucumbers (Kirby or pickling cucumbers), sliced into spears or rounds
1 cup white vinegar
1 cup water
1 tbsp kosher or pickling salt
1 tsp sugar (optional)
4 cloves garlic, peeled and smashed
1 tsp whole black peppercorns
½ tsp red pepper flakes (optional, for a kick)
2–3 sprigs fresh dill (or 1 tsp dried dill per jar)
Optional: bay leaf, coriander seeds

Instructions:
Prep the cucumbers:
Wash and slice cucumbers into spears or rounds. Tightly pack into a clean glass jar along with garlic, dill, and spices.

Make the brine:
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.

Pour the brine:
Carefully pour hot brine into the jar to fully cover the cucumbers. Tap jar gently to release any air bubbles.

Seal and chill:
Let cool to room temperature. Seal the jar with a lid and refrigerate.

Ready to eat:
Let the pickles sit in the fridge at least 24–48 hours for best flavor. They’ll keep well for up to 2 months in the refrigerator.

6. Pickled Whole Peppers (Refrigerator Style)

Ingredients:
12–15 small whole peppers (jalapeños, banana peppers, serranos, cherry peppers, etc.)
1½ cups white vinegar (5% acidity)
1½ cups water
1 tbsp kosher or pickling salt
1 tbsp sugar (optional, balances flavor)
4 cloves garlic, smashed
1 tsp whole black peppercorns
1 tsp mustard seeds (optional)
Fresh dill sprigs or ½ tsp dried dill (optional)
1–2 bay leaves (optional)

Instructions:
Prep the peppers: Wash peppers well. Prick each pepper once or twice with a toothpick to prevent floating and help the brine pe*****te.

Pack the jar: In a clean glass jar, place garlic, peppercorns, mustard seeds, and dill. Pack whole peppers tightly into the jar.

Make the brine: In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring to dissolve salt and sugar.

Pour and seal: Carefully pour hot brine over the peppers to cover completely. Tap the jar to release air bubbles and top off with more brine if needed. Let cool, then seal with lid.

Refrigerate: Chill in the fridge for at least 4–5 days before using for best flavor. Keeps well for 1–2 months refrigerated.

Tips:
Use gloves when handling hot peppers like jalapeños or habaneros.
Add carrot slices, onion wedges, or cauliflower for a colorful pickled mix.

7. Quick Pickled Jalapeños

Ingredients:
10–12 fresh jalapeños, sliced into rings
1 cup white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
½ teaspoon oregano (optional)
½ teaspoon peppercorns (optional)

Instructions:
1. Prepare Jalapeños: Slice jalapeños (wear gloves if sensitive). Pack tightly into a clean 16 oz jar.
2. Make Brine: In a small saucepan, bring vinegar, water, sugar, salt, garlic, and spices to a boil. Stir until dissolved.
3. Pour Brine: Carefully pour hot brine over jalapeños, covering them completely. Let cool to room temperature.
4. Refrigerate: Seal and refrigerate for at least 24 hours before eating. Best after 2–3 days. Keeps up to 2 months refrigerated.

12/12/2025

Smash Burger Taco

A smash burger taco consists of a crispy, thin, beautifully crusted beef patty inside a golden tortilla with burger sauce, lettuce, and pickles! They are juicy and absolutely delicious. A tortilla is place on top of the meat and smashed on a hot griddle; very easy to make in 15 minutes.

Ingredients

1 pound ground beef, 80/20 fat percentage
1 teaspoon kosher salt
10 cracks fresh black pepper
6 (six-inch) flour tortillas (flour works best they’re more absorbent and the meat sticks better)
6 slices muenster or provolone cheese
shredded lettuce, chopped white onion, and dill pickle chips for topping

BURGER SAUCE

1/2 cup mayonaise
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon mustard
2 tablespoons minced bread & butter pickles
1 tablespoon pickle brine
10 cracks fresh black pepper
1/4 teaspoon Worcestershire sauce

Instructions :

Add all burger sauce ingredients to a bowl and whisk to combine. Refrigerate until ready to use; can be made 3 days in advance.

Mix the salt and pepper into a bowl. Evenly distribute it over the top and bottom of your ground beef chunk or log.

Divide and roll your beef into 2 1/2 ounce balls. You don't want to be to rough with the meat or it will be tough. Less handling is better.

Place each ball on a plate and put them in the fridge until your flat top is preheated.

Turn your flat top onto high heat, ungreased and allow the flat top to get ripping hot, hotter than you think is needed. This is important to getting crispy, crispy, juicy beef.

Place each ball on the hot flat top and set a 6 inch tortilla on top.

Use your smashing tool to press down very firmly on top of each tortilla, smashing the meat until it is as thin as it goes. Let them cook for 1 minute, then press down on top of each tortilla again, which will get some of the fat out for the edges to cook in.

Then let cook disturbed for 2 to 3 minutes. (The patties are so thin, this is definitely enough time for them to cook through.)

Use a stiff steel spatula to scrape underneath one of the burgers and see if it is browned and crispy. (Be forceful; the beef might be sticking a little to the surface but that's okay). If it's not browned and crispy, increase the temperature of your grill (but it should be smoking hot.)

Once browned and crisp, flip smash burger tacos onto their tortilla side and let cook another 2ish minutes so the tortilla can crisp up by cooking on the surface. Top with cheese, which will melt as the tortillas crisp.

Remove and add burger sauce and toppings, then enjoy!

12/12/2025

Flaky, cheesy spinach puffs are filled with a rich blend of cream cheese, spinach, and Parmesan, all wrapped in buttery puff pastry.

Ingredients:
1/2 cup frozen spinach, thawed & drained)
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions:
In a bowl, mix together cream cheese, spinach, Parmesan, garlic, salt, pepper, and red pepper flakes.

Preheat oven to 400°F. Roll out the thawed puff pastry on a lightly floured surface. Cut into 9 squares.

Place a spoonful of filling in the center of each puff pastry square. Fold the pastry diagonally into a triangle or pinch the corners together to create a puff shape. Press the edges lightly to seal.

Brush the tops with beaten egg. Bake for 15-18 minutes, or until golden brown and puffy.

Let cool for a few minutes and serve warm!

゚

11/12/2025

Pure happiness in evey Bite-sized cheesecake magic, four ways — sweet little moments

The snack you didn't know you needed.

1️⃣🥜 Peanut Butter Cheesecake Bites

Ingredients

Crust
1 cup crushed chocolate cookies (like Oreos, no filling)
3 tbsp melted butter

Cheesecake Filling
8 oz cream cheese, softened
¼ cup granulated sugar
¼ cup creamy peanut butter
1 tsp vanilla extract
1 large egg
6–8 mini peanut butter cups, chopped

Topping (optional)
Melted peanut butter
Melted chocolate
More chopped peanut butter cups

Instructions
1. Prep: Preheat oven to 325°F (163°C). Line a mini muffin pan with mini liners.
2. Make the crust: Mix crushed cookies and melted butter. Press 1 spoonful into each mini liner.
3. Make the filling:
Beat cream cheese, sugar, peanut butter, and vanilla until smooth. Add egg and mix gently. Fold in chopped peanut butter cups.
4. Fill: Spoon cheesecake batter over each crust, filling ¾ full.
5. Bake: Bake 12–14 minutes until centers are set. Cool completely.
6. Top (optional): Melted peanut butter and Drizzle with melted chocolate and sprinkle more chopped peanut butter cups.
7. Chill: Refrigerate at least 1 hour before serving.

2️⃣🍌 Banana Pudding Cheesecake Bites

Ingredients

Crust
1 cup crushed Nilla wafers
3 tbsp melted butter

Cheesecake Filling
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp vanilla extract
½ cup mashed ripe banana (about 1 small banana)
¼ cup instant vanilla pudding mix (dry)

Topping
Whipped cream
Mini Nilla wafers
Banana slices (optional)

Instructions
1. Prep: Preheat oven to 325°F (163°C). Line a mini muffin pan with mini cupcake liners.
2. Crust: Combine crushed Nilla wafers and melted butter. Press about 1 teaspoon into each liner.
3. Filling:
Beat cream cheese and sugar until smooth. Mix in egg and vanilla. Add mashed banana and dry pudding mix; beat just until combined.
4. Fill: Spoon mixture into the cups, filling each about ¾ full.
5. Bake: Bake 12–14 minutes or until centers are just set. Cool completely.
6. Chill: Refrigerate at least 1–2 hours for best texture.
7. Top: Add a swirl of whipped cream and a mini Nilla wafer before serving. Add a banana slice if serving immediately.

3️⃣🫐 Blueberry Swirl Cheesecake Bites

Ingredients

Crust
1 cup graham cracker crumbs
3 tbsp melted butter
1 tbsp sugar (optional)

Cheesecake Filling
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp vanilla extract
2 tbsp sour cream (optional but extra creamy)

Blueberry Swirl
½ cup blueberries (fresh or frozen)
1 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tsp water (slurry)

Topping (optional)
Whipped cream
Blueberry

Instructions

Prepare the blueberry swirl
1. In a small saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat until berries burst.
3. Add cornstarch slurry and cook 1–2 minutes until thickened.
4. Let cool completely.

Make the cheesecake bites
1. Prep: Preheat oven to 325°F (163°C). Line a mini muffin tin with mini cupcake liners.
2. Crust:
Mix graham crumbs, melted butter, and sugar. Press 1 teaspoon into each liner.
3. Filling:
Beat cream cheese and sugar until smooth. Add egg, vanilla, and sour cream; mix gently until combined.
4. Fill:
Spoon cheesecake batter into each cup, about ¾ full.
5. Swirl:
Add a small dot of blueberry sauce on top and use a toothpick to swirl gently.
6. Bake:
Bake 12–14 minutes, or until centers are set.
7. Chill:
Cool completely, then refrigerate at least 1 hour.
8. Serve:
Add a tiny extra swirl of blueberry sauce on top if desired. Top with whipped cream and blueberry.

4️⃣🍪 Cookies & Cream Cheesecake Bites

Ingredients

Crust
1 cup crushed Oreo cookies (filling removed or left in—your choice)
3 tbsp melted butter

Cheesecake Filling
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp vanilla extract
¼ cup sour cream (optional but extra smooth)
6–8 Oreo cookies, finely chopped

Topping (optional)
Whipped cream
Mini Oreos or crushed Oreo crumbs

Instructions
1. Prep: Preheat oven to 325°F (163°C). Line a mini muffin pan with mini cupcake liners.
2. Make the crust:
Mix crushed Oreos with melted butter. Add about 1 teaspoon to each liner and press firmly.
3. Make the filling:
Beat cream cheese and sugar until smooth.
Add egg and vanilla; mix gently.
Add sour cream and stir.
Fold in chopped Oreos.
4. Fill:
Spoon batter into each cup, filling ¾ full.
5. Bake:
Bake 12–14 minutes or until centers are set. Cool completely.
6. Chill:
Refrigerate 1–2 hours for the best texture.
7. Top:
Add whipped cream and crushed Oreos or a mini Oreo before serving.

11/12/2025

Silky, sweet, and melt-in-your-mouth — Flan in 5 Ways …!

1️⃣🧀 🍮 Cream Cheese Flan

Ingredients:
1 cup sugar (for caramel)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 package (8 oz) cream cheese, softened
3 large eggs
1 tsp vanilla extract

Instructions:
Make the Caramel: In a heavy saucepan over medium heat, melt the sugar until golden brown. Quickly pour into a flan mold or round cake pan, swirling to coat the bottom evenly. Set aside.

Prepare the Flan Mixture: In a blender, combine cream cheese, condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth and creamy.

Assemble: Pour the mixture over the caramel in the pan. Cover tightly with foil.

Bake in Water Bath: Place the flan pan inside a larger baking dish. Fill the larger dish halfway with hot water. Bake at 350°F (175°C) for 50–60 minutes, or until the center is just set (a knife should come out mostly clean).

Cool & Serve: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours (overnight is best). To serve, run a knife around the edges and invert onto a serving plate.

Result: A silky, custardy flan with the rich tang of cream cheese and a glossy caramel top.

2️⃣🍫🍮 Chocoflan (Impossible Cake)

Ingredients
FOR THE CARAMEL
1 cup sugar

FOR THE FLAN
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 tsp vanilla extract
Pinch of salt

FOR THE CHOCOLATE CAKE
1 box chocolate cake mix (plus ingredients on the box)
OR homemade:
1 cup all-purpose flour
1 cup sugar
½ cup cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 egg
½ cup oil
1 cup milk or buttermilk
1 tsp vanilla extract

Instructions

1. Make the Caramel
In a saucepan over medium heat, melt 1 cup sugar until amber. Immediately pour into a bundt pan, tilting to coat the bottom. Let it harden.

2. Make the Flan
In a bowl, whisk together: condensed milk, evaporated milk, eggs, vanilla, salt. Set aside.

3. Make the Chocolate Cake Batter
Use either boxed cake mix (follow box instructions) or the homemade recipe above.

4. Layer the Cake
Pour the chocolate cake batter into the round pan (on top of the caramel). Slowly pour the flan mixture over the cake batter.
(They will switch places during baking — that’s the “impossible” magic!)

5. Bake (Water Bath)
Cover the bundt pan with foil. Place it inside a larger baking dish filled halfway with hot water. Bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes. It’s done when a toothpick inserted into the cake part comes out clean.

6. Cool & Flip
Let cool completely (at least 1 hour). Chill for 4 hours or overnight. Run a knife around the edges, then flip onto a plate — caramel will drip beautifully!

To Serve
Top with extra caramel. Add strawberries or whipped cream

3️⃣💜🍮 Ube Flan (Filipino Purple Yam Flan)

Ingredients
For the Caramel
1 cup sugar
¼ cup water (optional, helps melt evenly)

For the Ube Flan
10 large egg yolks
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
½ cup ube halaya (homemade or store-bought)
1 tsp ube flavoring (for deeper color & aroma)
1 tsp vanilla extract
Pinch of salt

Instructions

1. Make the Caramel
In a saucepan, heat 1 cup sugar (plus optional water) over medium heat. Cook until golden amber. Immediately pour into your round pan, or loaf pan. Tilt to coat the bottom. Let it harden.

2. Prepare the Ube Flan Mixture
In a large bowl, whisk egg yolks gently (avoid bubbles). Add condensed milk, evaporated milk, and whisk until smooth. Add ube halaya, ube flavor, vanilla, and salt. Mix until fully combined. Strain mixture 1–2 times to ensure a silky-smooth flan.

3. Steam or Bake

To Steam (Traditional Filipino method)
Cover pan with foil. Steam over low heat for 30–40 minutes, or until set.
Tip: Low heat = no bubbles.

To Bake (Water Bath)
Preheat oven to 350°F (175°C). Place the pan in a larger baking dish filled with hot water. Bake for 50–60 minutes or until the center jiggles slightly.

4. Cool & Flip
Let flan cool completely. Refrigerate for at least 4 hours or overnight. Run a knife around edges, flip onto a plate, and serve.

Texture Tips
Use only egg yolks for the creamiest, custard-rich texture. Strain twice to remove bubbles & ube bits. Cook low and slow to avoid holes.

4️⃣🍮Classic Filipino Leche Flan

Ingredients
Caramel
1 cup sugar
¼ cup water (optional for easier melting)

Flan Mixture
10–12 large egg yolks
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tsp vanilla extract
Pinch of salt

Instructions

1. Make the Caramel
In a small saucepan, melt sugar (and water if using) over medium heat. Cook until deep golden amber — do NOT stir, swirl the pan instead. Immediately pour into llaneras or a round baking pan. Tilt to coat the bottom evenly. Let it harden.

2. Make the Flan Mixture
In a bowl, gently whisk egg yolks (avoid bubbles). Add condensed milk and evaporated milk. Add vanilla and salt. Mix until smooth. Strain the mixture 1–2 times for extra silky texture.

3. Steam or Bake

To Steam (Traditional Filipino Style)
Cover pan tightly with foil. Steam over low heat for 30–40 minutes until set.
Low heat prevents bubbles.

To Bake (Water Bath Method)
Preheat oven to 350°F (175°C). Place your llaneras/pan in a larger baking tray with hot water. Bake for 45–55 minutes until the center jiggles slightly.

4. Chill & Flip
Cool completely. Refrigerate at least 4 hours or overnight. Run a thin knife around the edges, flip onto a plate, and release.

Tips for Super Smooth Leche Flan
Use only egg yolks (no whites = creamier).
Strain to remove foam.
Steam on low, bake in gentle water bath.
Don’t overcook — center should wobble.

5️⃣☕🍮 Mocha Flan

Ingredients
For the Caramel
1 cup sugar
¼ cup water (optional)

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
5 large eggs
2 tsp instant coffee (or 1 tbsp brewed espresso, cooled)
2 tbsp cocoa powder
1 tbsp hot water (to dissolve cocoa)
1 tsp vanilla extract
Pinch of salt

Instructions

1. Make the caramel
In a saucepan, combine 1 cup sugar + ¼ cup water. Cook over medium heat (don’t stir) until golden amber. Quickly pour into your llanera or baking dish, tilting to coat the bottom evenly. Set aside to harden.

2. Prepare the mocha mixture
In a small bowl, dissolve cocoa powder in 1 tbsp hot water until smooth. Dissolve instant coffee in 1–2 tbsp hot water (or use espresso).

In a large bowl, whisk together: eggs, condensed milk, evaporated milk, cocoa mixture, coffee mixture, vanilla extract, pinch of salt.
Mix gently to avoid bubbles. Strain mixture for a smoother texture.

3. Steam or bake

Option A – Steam (Llanera style):
Cover flan tightly with foil. Steam over low heat for 45–55 minutes, or until set.

Option B – Bake (Custard style):
Preheat oven to 350°F (175°C). Place flan dish in a large baking pan and fill with hot water halfway up the sides (water bath). Bake 50–60 minutes, or until the center is barely jiggly.

4. Chill & Serve
Allow to cool completely, then refrigerate at least 4 hours (overnight is best). Run a knife around the edges, invert onto a plate, and let caramel drizzle over.

10/12/2025

Warning: May cause extreme happiness and spontaneous dancing. Proceed with caution (or don't!).

Fudgy Double Chocolate Brownies

Ingredients:
1 cup (2 sticks) unsalted butter
8 oz (225 g) semisweet or dark chocolate, chopped
1 ½ cups granulated sugar
½ cup brown sugar, packed
4 large eggs, room temperature
2 tsp vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp salt
1 cup chocolate chips or chunks

Instructions:
Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment paper.
Melt butter & chocolate together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth, then let cool slightly.
Whisk sugars into the melted chocolate mixture.
Add eggs and vanilla, one at a time, mixing well until glossy and thick.
Sift in flour, cocoa, and salt. Gently fold until just combined—do not overmix.
Fold in chocolate chips for that double chocolate bite.
Pour batter into pan and smooth the top.
Bake for 28–35 minutes, until the edges are set but the center is slightly soft. (A toothpick should come out with moist crumbs, not dry.)
Cool in pan before slicing into squares.

10/12/2025

“Plot twist: The main character was the scampi all along. ✨🍤”

Recipes👇

1. Air Fryer Garlic Parmesan Shrimp

Ingredients:
1 bag frozen shrimp, thawed, shelled and deveined 12 oz.
1 tablespoon olive oil
2 teaspoons lemon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon minced garlic
1/2 cup fresh shredded Parmigiana Parmesan cheese

Pat dry your shrimp with a paper towel and place them in a medium bowl.
Add the olive oil, lemon pepper, salt, garlic powder, minced garlic, and cheese to the bowl and mix to coat all the shrimp.
Place the shrimp in the air fryer in a single layer, working in batches if necessary. Cook on manual setting, at 360°F for 10 minutes, turning the shrimp over after 5 minutes.
Serve and enjoy with a cocktail sauce, over pasta, or in a salad!

2. Bang Bang Shrimp

Ingredients:
Bang Bang Sauce:
¼ cup mayonnaise
¼ cup Thai sweet chili sauce
Sriracha sauce , to taste

Fried Shrimp:
½ cup buttermilk
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
1 pound large shrimp , peeled and deveined, tails removed
Canola oil , or peanut oil, for frying
¾ cup cornstarch

Instructions:
Bang Bang Sauce:
In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.

Fried Shrimp:
In a large bowl, combine buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.

In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until temperature reaches 375°F on a digital thermometer.

In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.

Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.

Place in a serving bowl and add sauce. Toss to coat. Serve warm. Enjoy!

3. Cajun Garlic Butter Shrimp

Ingredients:
1 lb peeled and deveined large shrimp
4 tbsp salted butter
6 cloves of garlic finely chopped
2 tsp Cajun seasoning
1/2 tsp thyme
1 tsp red pepper flakes
1 tsp oyster sauce
2 tsp lemon juice

Instruction:
1. Place a light-colored pan over medium heat. Once hot, add the butter and garlic. Cook for 1-2 minutes, stirring often, until the garlic turns light golden and aromatic (do not burn).
2. Add the Cajun seasoning, thyme, and red pepper flakes. Cook for minute to bloom the spices.
3. Stir in the oyster sauce and lemon juice.
4. Add the shrimp to the pan in a single layer. Sear for 2–3 minutes on one side until the shrimp begins to turn pink, then flip and cook for another 2–3 minutes on the other side.
5. Remove from heat immediately once the shrimp is fully pink and opaque. Spoon the garlic butter sauce over the shrimp and serve hot.

4. Coconut Shrimp

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
Neutral oil for frying

Serving Sauce (Optional)
3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves

Directions:
Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.

Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time, do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.

Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Mix dipping sauce ingredients together and serve with shrimp.

Cover and store leftover shrimp in the refrigerator for up to 3 days.

5. Scampi Shrimp

1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
2 tbsp olive oil
4 garlic cloves, minced
½ tsp red pepper flakes (optional, for heat)
½ cup dry white wine (or chicken broth)
Juice of 1 lemon
¼ cup fresh parsley, chopped
Salt and black pepper to taste
½ tsp Italian seasoning (optional)

Instructions:
Heat butter and olive oil in a large skillet over medium heat. Add shrimp, season with salt, pepper, and Italian seasoning, and cook 1–2 minutes per side until pink. Remove from pan.

In the same pan, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Pour in white wine (or broth) and cook for 2–3 minutes until slightly reduced. Stir in lemon juice and parsley.

Return shrimp to the pan, tossing to coat in the sauce. Adjust seasoning and let cook for 1 more minute.

Serve Immediately, Enjoy with crusty bread, rice, or roasted vegetables. Garnish with extra parsley and lemon wedges.

09/12/2025

ROASTED CHICKEN WITH VEGETABLES (One-Pan Meal)

Ingredients:
4 chicken thighs or breasts
2 cups potatoes, cubed
1 cup carrots, sliced
1 lb asparagus, trimmed
1 zucchini, sliced
1 red bell pepper, chunks
3 tbsp olive oil
4 garlic cloves, minced
1 tsp paprika
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
Optional: lemon slices, rosemary, thyme

Instructions

Preheat to 400°F (200°C).
In a bowl, mix:
olive oil + garlic + paprika + Italian seasoning + garlic powder + onion powder + salt + pepper.
Coat chicken generously.
Arrange vegetables on a sheet pan. Drizzle with a little olive oil, salt, and pepper.
Place chicken on top of the vegetables. Add optional lemon slices or herbs.
Bake for 25–35 minutes, depending on the thickness of the chicken, until internal temp reaches 165°F (74°C).
Broil 2–3 mins to brown the top (optional).
Let rest for 5 minutes. Spoon pan juices over the chicken.
Enjoy with rice, quinoa, or bread!

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