https://www.facebook.com/126178840587951/

Kitchen delights, Albuquerque, NM (2025)

09/16/2025

Quiche Lorraine

Ingredients:

1 sheet shortcrust pastry

4 eggs

1 cup thickened cream

1/2 cup milk

1 cup grated Gruyere cheese

200g bacon, diced

1 small onion, finely chopped

Salt and pepper, to taste

Instructions:

Preheat oven to 180°C (350°F). Line a 23cm tart tin with pastry. Trim edges, prick base with a fork, and blind bake for 10 minutes. Remove weights and bake another 5 minutes.

In a pan, cook bacon and onion over medium heat until golden. Set aside to cool slightly.

In a bowl, whisk eggs, cream, and milk. Season with salt and pepper.

Scatter bacon mixture and cheese over pastry shell. Pour in egg mixture.

Bake for 30–35 minutes or until golden and just set. Let cool slightly before serving.

09/16/2025

Italian-Style Chicken Casserole

Ingredients:

1 tbsp olive oil

600g chicken thigh fillets, trimmed and halved

1 leek, trimmed and sliced

2 garlic cloves, crushed

400g can diced tomatoes

½ cup chicken stock

2 tbsp tomato paste

1 tsp dried Italian herbs

Salt and pepper, to taste

Fresh basil or parsley, to serve (optional)

Instructions:

Heat oil in a large frying pan over medium-high heat. Add chicken and cook until browned. Transfer to a plate.

In the same pan, sauté leek for 2–3 minutes until softened. Add garlic and cook for 1 minute.

Return chicken to the pan. Stir in tomatoes, stock, tomato paste, and Italian herbs. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer covered for 25–30 minutes, until chicken is cooked through and sauce thickens slightly.

Serve warm, garnished with fresh herbs if desired.

09/16/2025

Easy Chicken Curry

Ingredients:

1 tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, crushed

1 tbsp grated fresh ginger

2 tbsp curry powder

500g chicken thigh fillets, chopped

400g can diced tomatoes

1 cup coconut milk

Salt and pepper, to taste

Fresh coriander, to serve

Steamed rice, to serve

Instructions:

Heat oil in a large saucepan over medium heat. Add onion and cook for 3–4 minutes until softened.

Stir in garlic, ginger, and curry powder. Cook for 1–2 minutes until fragrant.

Add chicken and cook for 5 minutes, stirring, until browned.

Pour in tomatoes and coconut milk. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked and sauce has thickened.

Serve with steamed rice and fresh coriander.

09/16/2025

Oxtail Soup

Ingredients:

1.5 kg oxtail, cut into pieces

2 tbsp vegetable oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 garlic cloves, minced

2 bay leaves

1 tsp dried thyme

1 tsp black peppercorns

1.5L beef stock

1 tbsp tomato paste

2 tbsp Worcestershire sauce

Salt, to taste

Fresh parsley, chopped (for garnish)

Instructions:

Heat the oil in a large pot over medium-high heat. Brown the oxtail pieces in batches, then set them aside.

In the same pot, add the onion, carrots, celery, and garlic. Cook for 5 minutes until softened.

Stir in the tomato paste, Worcestershire sauce, thyme, bay leaves, and black peppercorns.

Add the oxtail back into the pot along with the beef stock. Bring to a boil.

Reduce heat, cover, and simmer for 3–4 hours, until the oxtail is tender and the meat is falling off the bones.

Remove the oxtail from the pot and shred the meat. Discard the bones and return the meat to the pot.

Season with salt to taste and serve with a garnish of fresh parsley

09/16/2025

Creamy Mushroom Soup

Ingredients:

2 tbsp butter

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

500g (1 lb) mushrooms, sliced (button, cremini, or mixed)

1 tsp thyme (fresh or dried)

3 tbsp plain flour

4 cups vegetable or chicken stock

1 cup heavy cream

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Instructions:

In a large pot, heat butter and olive oil over medium heat.

Add onion and garlic, sauté until soft and fragrant (about 3–5 minutes).

Add mushrooms and thyme, cook until mushrooms are golden and their moisture has evaporated (8–10 minutes).

Sprinkle in flour, stir and cook for 1–2 minutes to eliminate raw flour taste.

Gradually pour in stock, stirring constantly to avoid lumps.

Bring to a simmer and cook for 10–15 minutes, stirring occasionally.

Stir in cream, season with salt and pepper, and heat through without boiling.

Blend part or all of the soup with an immersion blender for a smoother texture, if desired.

Garnish with fresh parsley and serve hot

09/16/2025

Corned Beef Hash

Ingredients:

2 cups cooked corned beef, finely chopped

2 cups cooked potatoes, diced or mashed

1 small onion, finely chopped

1 egg

1/4 cup flour (optional, for binding)

Salt and pepper, to taste

Butter or oil, for frying

Optional toppings: sour cream, chopped spring onion

Instructions:

In a large bowl, combine chopped corned beef, potatoes, onion, egg, and flour (if using). Mix well.

Season with salt and pepper.

Heat a skillet over medium heat and add a little butter or oil.

Shape the mixture into patties or spoon mounds directly into the pan.

Cook for 3–5 minutes on each side, until golden and crisp.

Serve hot with a dollop of sour cream and spring onion, if desired.

09/16/2025

Grilled Salmon & Shrimp Fettuccine Alfredo
This elegant dish combines perfectly grilled salmon and tender shrimp with rich, creamy Alfredo-coated fettuccine. It's a restaurant-quality meal you can easily make at home for a special occasion or a flavorful weeknight dinner.
Ingredients
For the Seafood:
2 salmon fillets (6 oz / 170g each)
12–16 large shrimp (about 1 lb / 450g), peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried dill (or 1 tablespoon fresh)
½ teaspoon smoked paprika
Salt and freshly cracked black pepper, to taste
Lemon wedges, for serving
For the Pasta:
12 oz (340g) fettuccine
Salt for pasta water
For the Alfredo Sauce:
½ cup (1 stick) unsalted butter
4 garlic cloves, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese (plus more for serving)
¼ teaspoon freshly grated nutmeg (optional)
Salt and freshly cracked black pepper, to taste
¼ cup reserved pasta water (optional, for thinning)
Optional Garnish:
Fresh parsley or chives, chopped
Instructions
1. Marinate the Seafood
Pat the salmon and shrimp dry with paper towels.
In a bowl, mix olive oil, garlic, dill, smoked paprika, salt, and pepper.
Add the salmon and shrimp and coat evenly. Let sit at room temperature for 15–20 minutes.
2. Grill the Seafood
Preheat a grill or grill pan to medium-high and oil the grates lightly.
Grill the salmon for 4–6 minutes per side, until cooked through and flaky.
Grill the shrimp for 2–3 minutes per side, until pink and opaque.
Set aside. Flake the salmon into large chunks and leave the shrimp whole.
3. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine until al dente according to package directions.
Reserve ½ cup of pasta water, then drain and set aside.
4. Make the Alfredo Sauce
In a large skillet, melt the butter over medium heat.
Add the garlic and sauté for about 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer, not a boil.
Lower the heat and gradually whisk in the Parmesan until fully melted and smooth.
Add nutmeg (if using), and season with salt and pepper to taste.
5. Combine and Serve
Add the fettuccine to the sauce and toss until well coated.
If the sauce is too thick, add a bit of reserved pasta water to loosen it.
Gently fold in the flaked salmon and shrimp.
Serve warm, garnished with parsley or chives and extra Parmesan if desired.
Add lemon wedges on the side for a fresh finishing touch.
Tips for Success
Use fresh Parmesan cheese. Pre-shredded varieties may result in a gritty texture.
Avoid overcooking the seafood. Both shrimp and salmon cook quickly and become dry if overdone.
Reserve pasta water. It helps thin and bind the sauce, creating a silkier texture.
Serve immediately. Alfredo sauce thickens as it cools, so enjoy it fresh off the stove.
Prep Time: 20 minutes (plus marinating time)
Cook Time: 30–35 minutes
Total Time: Approximately 55 minutes
Servings: 4

09/15/2025

Chicken Chow Mein with the Best Chow Mein Sauce
Ingredients:
For the Stir-Fry:
1 lb (450g) chicken breast, thinly sliced
2 tbsp oil (vegetable or sesame)
2 cups shredded cabbage
1 carrot, julienned
½ onion, sliced
2 cloves garlic, minced
14 oz chow mein noodles (or yakisoba, cooked per package)
For the Sauce:
¼ cup soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
1 tsp sesame oil
½ tsp cornstarch
¼ cup water
Preparation:
In a small bowl, mix all sauce ingredients and set aside.
Heat 1 tbsp oil in a large pan or wok over medium-high heat. Cook chicken until browned and cooked through. Remove from pan.
Add remaining oil, then sauté garlic, onion, cabbage, and carrot for 2–3 minutes.
Add noodles and cooked chicken back to the pan.
Pour in the sauce and toss everything to coat evenly.
Stir-fry for another 2–3 minutes until heated through and coated.

09/15/2025

Chicken Cobbler
Ingredients:
2 cups cooked shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup shredded cheddar cheese
1/2 cup (1 stick) butter, melted
1 cup all-purpose flour
1 cup milk
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 (10.5 oz) can cream of chicken soup
1 1/2 cups chicken broth
Instructions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Spread shredded chicken evenly in the bottom of the dish.
Top with frozen vegetables and then sprinkle shredded cheese on top.
In a bowl, mix together flour, milk, baking powder, garlic powder, onion powder, salt, and pepper to form a batter. Pour evenly over the chicken mixture—do not stir.
In another bowl, whisk together the cream of chicken soup and chicken broth. Slowly pour over the batter—again, do not stir.
Drizzle melted butter over the top.
Bake uncovered for 45–50 minutes, or until golden and bubbly.
Let rest 5–10 minutes before serving.

09/15/2025

TikTok Parmesan-Crusted Roasted Potatoes
Ingredients:
1.5 lbs baby potatoes, halved
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions:
Preheat oven to 400°F (200°C).
In a small bowl, mix Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Pour olive oil into a parchment-lined baking dish or sheet pan.
Evenly sprinkle the Parmesan mixture over the oiled surface.
Press the cut side of each potato into the cheese mixture and place flat-side down.
Roast for 30–40 minutes or until potatoes are tender and the cheese is golden and crispy.
Let cool slightly, then carefully lift potatoes with a spatula to keep the crust intact.
Garnish with parsley, if desired. Serve warm.

09/15/2025

Cheddar Bay Biscuit Chicken Cobbler
Ingredients:
2 cups cooked shredded chicken
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 (10.5 oz) can cream of chicken soup
1 1/2 cups chicken broth
1 (11.36 oz) box Red Lobster Cheddar Bay Biscuit mix (with seasoning packet)
1/2 cup butter, melted
3/4 cup milk
Instructions:
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Spread shredded chicken evenly in the bottom of the dish.
Top with frozen vegetables and shredded cheddar cheese.
In a medium bowl, whisk together cream of chicken soup and chicken broth. Pour evenly over the chicken and vegetables—do not stir.
In another bowl, combine Cheddar Bay Biscuit mix (reserving the seasoning packet), milk, and melted butter to form a batter. Gently spread the batter over the casserole—do not stir.
Sprinkle the seasoning packet evenly over the top.
Bake uncovered for 45–50 minutes, or until golden and bubbly.
Let cool 5–10 minutes before serving.

09/15/2025

Ingredients:
1 Tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 tsp dried oregano
½ tsp chili flakes (adjust to taste)
1 can (about 540 ml) chickpeas, drained and rinsed
½ cup (≈ 60 g) sundried tomatoes, sliced
1 can (400 ml) full‑fat coconut milk
3 Tbsp tomato paste
Salt and pepper to taste
1 cup baby spinach
14 g fresh basil, julienned
Instructions:
Prep aromatics: In a large pan over medium heat, warm the olive oil. Sauté the diced onion until translucent (~3–4 minutes).
Add the minced garlic, oregano, and chili flakes. Cook for another 1–2 minutes until fragrant.
Add the main ingredients: Stir in the chickpeas and sundried tomatoes. Pour in the coconut milk and tomato paste, then season with salt and pepper.
Bring the mixture to a simmer, then reduce heat to low. Let it cook for 10–15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
Just before serving, stir in the fresh basil and spinach so the greens wilt lightly.
Serve hot—enjoy on its own, with naan, rice, or your favorite grain/base.
This flavor-packed chickpea dish rivals the viral “Marry Me Chicken” and comes together in just 20 minutes. Let me know if you want more recipe ideas with macros!

Kitchen delights

09/16/2025

09/16/2025

09/16/2025

09/16/2025

09/16/2025

09/16/2025

09/16/2025

09/15/2025

09/15/2025

09/15/2025

09/15/2025

09/15/2025

Address

Website

Alerts

Shortcuts

Share

Category