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Hestia TV, PUROK 4 SANTOL LA FILIPINA TAGUM CITY, Tagum City (2025)

25/09/2025

Mayo Parmesan Chicken Recipe
Recipe in Firsτ Coʍmеոτ 👇
Enjoy ❤️👇

25/09/2025

Grilled Chicken Bowl 🍗🥗

Season chicken with paprika, garlic, salt & pepper.

Grill until juicy & charred.

Slice & serve with roasted sweet potato fries 🍠 and fresh avocado salsa 🥑🍅.

23/09/2025

Mediterranean Greek Chicken Wraps & Lemon Herb Sauce
Ingredients

For the Chicken:

1 lb boneless, skinless chicken breasts or thighs

3 tbsp olive oil

Juice of 1 lemon

2 garlic cloves, minced
⬇️⬇️⬇️💙❣️

20/09/2025

Cajun Surf & Turf with Creamy Pepper Pasta

Ingredients:

For the Steak:

1 ribeye or strip steak (8-10 oz)

Salt and freshly ground black pepper

1 tbsp olive oil

For the Cajun Shrimp:

12 large shrimp, peeled and deveined

2 tbsp butter

1 tbsp Cajun seasoning

1 garlic clove, minced

For the Creamy Pepper Pasta:

8 oz pasta (penne or rigatoni)

1 tbsp olive oil

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Instructions:

Cook the Steak:

Preheat a cast iron skillet or grill pan over high heat.

Season steak with salt and pepper and rub with olive oil.

Sear steak 3-4 minutes per side for medium-rare, or to desired doneness. Rest for 5 minutes before slicing.

Prepare Cajun Shrimp:

Melt butter in a skillet over medium heat.

Add garlic and sauté briefly.

Toss shrimp with Cajun seasoning, then cook in the butter until pink and cooked through, about 2-3 minutes per side.

Make Creamy Pepper Pasta:

Cook pasta according to package directions until al dente. Drain and set aside.

Heat olive oil in a pan over medium heat. Sauté green and red peppers until tender, about 5 minutes.

Lower heat and add heavy cream, stirring to combine.

Add Parmesan cheese and stir until melted and creamy.

Season with salt and pepper.

Toss cooked pasta in the creamy pepper sauce.

To Serve:
Plate the sliced medium-rare steak alongside the Cajun shrimp over a bed of creamy pepper pasta. Serve immediately for a colorful, flavorful meal.

16/09/2025

Bang Bang Salmon Made Perfect in Just 15 Minutes

For the Salmon:

4 salmon fillets (6 oz each), skin-on or skinless

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon garlic powder

1 teaspoon paprika

For the Bang Bang Sauce:

½ cup mayonnaise (or Greek yogurt for a lighter version)

3 tablespoons sweet chili sauce

2 tablespoons sriracha (adjust to taste)

1 tablespoon honey

Juice of 1 lime

2 green onions, finely chopped

Instructions

Prepare the Salmon: Pat dry with paper towels. Season with salt, pepper, garlic powder, and paprika.

Heat Your Pan: Add olive oil to a large skillet over medium-high heat.

Cook the Salmon: Place salmon in the pan, skin-side down if using skin-on. Cook for 4-5 minutes, flip, and cook for another 2-3 minutes until done.

Prepare Bang Bang Sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.

Finish and Serve: Drizzle the Bang Bang sauce over the salmon and sprinkle with chopped green onions

15/09/2025

Mediterranean Cheesy Garlic Mushroom Stuffed Chicken
Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

Salt and pepper to taste

(Optional) Onion powder, garlic powder, paprika – for extra seasoning

For the Filling:

1 cup mushrooms, finely chopped (cremini or button)

15/09/2025

Greek Chicken Meatballs with Homemade Tzatziki
Ingredients:
For the Chicken Meatballs:
1 lb ground chicken
1/3 cup breadcrumbs (panko or regular)
1/4 cup finely chopped red onion

13/09/2025

Braised Lamb Shanks
Ingredients

Meat:

4 lamb shanks

Produce:

1 large onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

4 garlic cloves, minced

2 bay leaves

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 can tomatoes (whole or diced)

Canned Goods:

2 cups beef broth

2 tbsp tomato paste

Condiments:

1 tbsp Worcestershire sauce

Baking & Spices:

Salt and freshly ground black pepper, to taste

Oils & Vinegars:

2 tbsp olive oil

Beer, Wine & Spirits:

2 cups red wine (dry, such as Cabernet Sauvignon or Merlot)

Instructions

Preheat Oven:

Preheat your oven to 325°F (160°C).

Season & Sear the Lamb:

Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.

In a large Dutch oven or oven-safe pot, heat 2 tbsp olive oil over medium-high heat.

Sear the lamb shanks on all sides until browned (about 3–4 minutes per side). Remove and set aside.

Sauté the Vegetables:

In the same pot, add chopped onion, carrots, celery, and garlic. Sauté for about 5–7 minutes until softened and lightly browned.

Deglaze with Wine:

Pour in the red wine and scrape up any browned bits from the bottom of the pot.

Simmer for 5 minutes to reduce slightly.

Add Remaining Ingredients:

Stir in tomato paste, Worcestershire sauce, canned tomatoes, beef broth, bay leaves, rosemary, and thyme.

Return the lamb shanks to the pot, nestling them into the liquid and vegetables.

Braise in the Oven:

Cover the pot with a lid and transfer it to the preheated oven.

Braise for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.

Serve:

Remove bay leaves and herb stems before serving.

Serve lamb shanks over mashed potatoes, polenta, or creamy risotto, topped with the braising sauce.Enjoy!

13/09/2025

Mediterranean chicken meatballs with roasted patatoes and tazatki
Ingredients
1 lb (450g) ground chicken
2 cloves garlic, minced
¼ cup finely chopped red onion

11/09/2025

Beer Cheese Dip - Pub house style - all made in your kitchen. Recipe 👇

11/09/2025

🦞 Lobster Mac & Cheese

A decadent twist on the classic comfort food—tender lobster chunks folded into creamy, cheesy macaroni, topped with golden breadcrumbs. Perfect for a cozy dinner or a show-stopping side dish.

🛒 Ingredients (Serves 4–6)

For the Pasta & Lobster:

450g (1 lb) elbow macaroni (or cavatappi for extra texture) 🍝

2 whole lobsters (about 1 ½ lbs each) or 450g (1 lb) lobster meat 🦞

1 lemon wedge 🍋

1 tsp salt 🧂

For the Cheese Sauce:

4 tbsp unsalted butter 🧈

4 tbsp all-purpose flour 🌾

4 cups whole milk (warm) 🥛

1 cup heavy cream 🥛✨

2 tsp Dijon mustard 🌿

½ tsp smoked paprika 🌶️

½ tsp cayenne pepper (optional for spice) 🔥

Salt & black pepper to taste 🧂

Cheese Blend (about 4 cups total):

1 ½ cups sharp cheddar 🧀

1 cup Gruyère (melty & nutty) 🧀

1 cup Fontina or Havarti 🧀

½ cup Parmesan (for sharpness) 🧀✨

For the Topping:

1 cup panko breadcrumbs 🍞

2 tbsp butter, melted 🧈

¼ cup Parmesan 🧀

2 tbsp fresh parsley, chopped 🌿

👩‍🍳 Instructions
1. Prepare the Lobster

Bring a large pot of salted water to a boil. Add lemon wedge. 🍋

Add lobsters and cook 7–8 minutes until bright red. Remove and let cool.

Crack open claws and tails, remove meat, and chop into bite-sized chunks. Reserve. 🦞

(Shortcut: Use pre-cooked lobster meat if available.)

2. Cook the Pasta

In the same pot, cook pasta until just al dente (1 minute less than package).

Drain and drizzle lightly with olive oil to prevent sticking. 🍝

3. Make the Cheese Sauce

In a saucepan, melt butter over medium heat. Stir in flour to make a roux. Cook 1–2 minutes.

Slowly whisk in warm milk and cream until smooth.

Stir in Dijon, paprika, cayenne, salt, and pepper.

Add cheeses (reserve some for topping) and stir until creamy. 🧀✨

4. Combine & Bake

Preheat oven to 190°C (375°F). 🔥

In a large bowl, mix pasta, cheese sauce, and lobster chunks.

Transfer to a buttered baking dish. Sprinkle remaining cheese over top.

Mix breadcrumbs, melted butter, Parmesan, and parsley. Sprinkle over pasta. 🌿

Bake uncovered for 25–30 minutes, until golden and bubbly.

🌟 Chef’s Tips

Luxury Boost: Drizzle with white truffle oil before serving.

Extra Creamy: Fold in a splash of mascarpone or cream cheese with the sauce.

Make Ahead: Assemble the dish (without baking), refrigerate, then bake before serving.

🍽️ Serving Suggestions

Garnish with fresh chives or parsley 🌿

Serve with a crisp green salad 🥗 and a glass of Chardonnay 🍷

For an elegant touch, top with butter-poached lobster claw meat before serving. 🦞✨

09/09/2025

Grilled Balsamic Steak Caprese with Mozzarella, Tomatoes, and Basil

Ingredients:

2 (8 oz) ribeye steaks (or your preferred cut)
2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons balsamic vinegar
2 teaspoons honey (optional, for a touch of sweetness)
2 tablespoons fresh basil, chopped (plus extra for garnish)
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, sliced
1 tablespoon olive oil (for drizzling)
Balsamic glaze, for drizzling
Fresh basil leaves, for garnish

Directions:

1. Brush both sides of the steaks with olive oil and season generously with salt and black pepper. Preheat your grill to medium-high heat.
2. Place the steaks directly over the heat and grill for about 4–5 minutes per side for medium-rare, or adjust the time depending on your preferred doneness. Remove from the grill and let the meat rest for 5 minutes.
3. While the steaks are grilling, pour the balsamic vinegar and honey (if using) into a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the mixture reduces by half and thickens into a glaze. Set aside to cool slightly.
4. In a small bowl, combine the halved cherry tomatoes with chopped basil, a drizzle of olive oil, and a light sprinkle of salt. Toss gently until well mixed.
5. Slice the rested steaks against the grain and arrange them on serving plates. Place fresh mozzarella slices on top of the steak, then spoon the tomato-basil mixture over the mozzarella.
6. Drizzle the balsamic glaze across the entire dish, finishing with extra basil leaves for garnish. Serve immediately while the steak is still warm.

Prep Time:10 minutes
Cook Time:10–15 minutes
Total Time:25 minutes
Servings:2

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