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Kitchen and Recipes, Atlanta, GA (2025)

01/31/2025

Garlic Butter Beef Tips with Cheesy Rigatoni

Ingredients:

12 oz rigatoni pasta
1 lb beef tips, cut into bite-sized pieces
3 tablespoons butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
Salt and black pepper, to taste
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Directions:

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package instructions. Drain and set aside.
Sear the Beef Tips:

While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season the beef tips with salt, black pepper, and garlic powder.
Sear the beef in batches for 2-3 minutes per side until browned and cooked to your preferred doneness. Remove from the skillet and set aside.
Make the Garlic Butter:

In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter.
Add the minced garlic and sauté for about 1 minute until fragrant.
Prepare the Cream Sauce:

Pour in the heavy cream and add the Italian seasoning. Stir and bring to a gentle simmer.
Mix in the Parmesan and mozzarella cheeses, stirring until the sauce is smooth and creamy.
Combine Everything:

Return the cooked rigatoni to the skillet and toss to coat it evenly in the sauce.
Add the seared beef tips back to the skillet and drizzle with the remaining tablespoon of butter.
Gently toss everything together to combine.
Serve:

Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve warm.
Cooking Time: 30 minutes | Servings: 4

01/31/2025

Easy & Delicious Dumplings

Ingredients:

1 lb minced meat (replace pork with beef if applicable)
1/4 cup chopped carrots
1/4 cup chopped broccoli
1/4 cup chopped mushrooms
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil
1 tbsp cornstarch
1/2 tsp black pepper
Directions:

Step 1: Prepare the Filling

In a large bowl, combine the minced meat, carrots, broccoli, mushrooms, soy sauce, oyster sauce, cooking oil, cornstarch, and black pepper.
Mix thoroughly until all ingredients are evenly combined.
Step 2: Assemble the Dumplings

Lay out the wonton wrappers on a clean surface.
Place a small spoonful of the filling in the center of each wrapper.
Dab water around the edges of the wrapper to help seal.
Fold the wrapper over the filling and press the edges firmly to seal.
Step 3: Cook the Dumplings

Bring a pot of water to a boil.
Place the dumplings in a steamer basket and steam over boiling water for 12 minutes.
Step 4: Serve

Carefully remove the dumplings from the steamer.
Serve hot with your favorite dipping sauce.
Enjoy these simple yet delicious dumplings!

01/31/2025

Poor Man's Prime Rib
Ingredients:
3-pound beef eye of round roast
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Directions:
Preheat the Oven
Preheat the oven to 500°F (260°C).

Season the Roast
Season the roast generously with salt, pepper, garlic powder, and onion powder. Place it in a roasting pan or baking dish. Do not cover the roast or add water.

Start Roasting
Place the roast in the preheated oven. Immediately reduce the oven temperature to 475°F (245°C). Roast for 21 minutes (seven minutes per pound).

Turn Off the Oven
After the roasting time is complete, turn off the oven. Leave the roast in the hot oven for 2½ hours without opening the door at all. This step ensures even cooking and a tender result.

Check and Serve
Remove the roast from the oven. The internal temperature should be at least 145°F (65°C). Carve the roast into thin slices and serve.

Enjoy this flavorful and budget-friendly take on prime rib!

01/31/2025

Mongolian Ground Beef Noodles 🍜

Ingredients:

1 lb (450g) lean ground beef
8 oz (225g) linguine or spaghetti noodles
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup (60ml) low-sodium soy sauce
1/4 cup (60ml) hoisin sauce
1/4 cup (60ml) beef broth
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes (optional, for heat)
2 tablespoons vegetable oil
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions:

Cook the Noodles:

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:

In a small bowl, whisk together the soy sauce, hoisin sauce, beef broth, brown sugar, and crushed red pepper flakes. Set the sauce aside.
Cook the Beef:

In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add Aromatics:

Reduce the heat to medium. Add the minced garlic and ginger to the skillet with the beef. Cook for about 1 minute, stirring, until fragrant.
Combine Sauce and Beef:

Pour the prepared sauce into the skillet with the beef. Stir well to combine and let it simmer for 2–3 minutes until the sauce slightly thickens.
Mix in Noodles:

Add the cooked noodles to the skillet, tossing to coat them evenly with the beef and sauce mixture. Cook for an additional 2 minutes to heat through.
Serve:

Transfer the noodles to serving plates. Garnish with sliced green onions and sesame seeds. Enjoy while hot!
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

01/31/2025

Homemade Chili Seasoning - No Added Salt

Ingredients:

3 tablespoons chili powder
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne powder
1 teaspoon black pepper
2 teaspoons cumin
Directions:

In a bowl, combine the chili powder, paprika, onion powder, garlic powder, cayenne powder, black pepper, and cumin.
Stir the spices together until evenly mixed.
Transfer the seasoning mix to an airtight container and store in a cool, dry place for up to 6 months.
To Use:
Add 2 tablespoons of the seasoning to a pot of chili. For extra flavor, add salt to taste if desired or garnish with shredded cheddar cheese. Enjoy!

01/31/2025

Pastina Soup

Ingredients:

1 cup pastina (or any small-shaped pasta like tiny stars)
2 medium carrots, peeled and diced
1 medium yellow onion, chopped
4 garlic cloves, minced
2 celery stalks, chopped
6 cups low-sodium vegetable or chicken broth
Parmesan rind (optional)
Fresh parsley, chopped
Grated Parmesan cheese
Extra virgin olive oil
Salt and black pepper, to taste
Directions:

Prepare the Base:

Heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion, carrots, celery, and minced garlic for 5–7 minutes, stirring occasionally, until the vegetables are tender and aromatic.
Simmer the Broth:

Pour in the vegetable or chicken broth. If using, add the Parmesan rind for extra flavor.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15–20 minutes to allow the flavors to meld.
Cook the Pasta:

Add the pastina to the simmering broth and cook according to the package instructions (typically 6–8 minutes), stirring occasionally to prevent sticking.
Finalize the Soup:

Remove and discard the Parmesan rind (if used).
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Serve:

Ladle the soup into bowls.
Garnish each serving with grated Parmesan cheese, a sprinkle of fresh parsley, and a drizzle of extra virgin olive oil for added richness.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

01/31/2025

Creamy Maja Blanca Recipe

Ingredients:

4 cups coconut milk
1 can evaporated milk (360 ml)
1 can condensed milk (390 g)
1 can cream-style corn
1 can whole kernel corn (reserve half for toppings)
3/4 cup white sugar (adjust as needed)
2 cups cornstarch + 2 cups water to dissolve cornstarch
Grated cheese for toppings
Directions:

Combine the Ingredients:

In a pot, add the coconut milk, evaporated milk, condensed milk, cream-style corn, whole kernel corn, and sugar.
Mix well until the sugar dissolves. Taste the mixture and adjust the sweetness by adding or reducing sugar as needed.
Heat the Mixture:

Turn on the heat to medium and let the mixture come to a boil.
Prepare the Cornstarch Mixture:

In a bowl, dissolve the cornstarch in water, ensuring there are no lumps. Set aside.
Thicken the Mixture:

Once the milk mixture starts boiling, slowly pour in the cornstarch mixture while stirring continuously and vigorously.
Cook for at least 5 minutes, stirring frequently to prevent burning and sticking to the pot.
Transfer and Cool:

Once the mixture has thickened and is fully cooked, transfer it to a tray or mold immediately. Smooth out the top and set aside to cool completely.
Add Toppings and Serve:

Top with grated cheese and the reserved whole kernel corn (optional).
Slice into pieces and serve. Enjoy!

01/31/2025

Northern Lights Glow Punch

Ingredients:

1 1/2 cups blueberry juice (or blueberry concentrate)
1/2 cup pineapple juice
1 1/2 cups white cranberry juice
Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇👇

01/30/2025

Chinese Chicken Cabbage Stir-Fry

Ingredients:

For the Chicken Marinade:

1½ pounds chicken tenders, diced into 1-inch pieces
2 tablespoons olive oil
2 tablespoons fresh ginger, finely minced
1 tablespoon chicken seasoning
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon browning sauce (or burnt sugar)
2 tablespoons soy sauce
For the Stir-Fry:

3 tablespoons cooking oil, divided
1 whole scotch bonnet pepper (plus extra minced for heat lovers)
2 bell peppers (any color), cut into thin strips
1 large onion, cut into thin strips
2 medium carrots, cut into thin strips
4 cloves garlic, minced
1 medium head cabbage (about 2 pounds), cut into medium-thick strips
2 sprigs fresh thyme (about 1 teaspoon leaves)
1 teaspoon black pepper
2 tablespoons hoisin sauce
2-3 tablespoons additional soy sauce, to taste
3 green onions (scallions), green parts only, chopped
2-3 tablespoons water, as needed
Directions:

Marinate the Chicken:
In a bowl, combine the chicken tenders with olive oil, minced ginger, chicken seasoning, brown sugar, black pepper, browning sauce, and soy sauce. Mix thoroughly to coat the chicken evenly. Set aside for at least 20 minutes to marinate.

Prepare the Stir-Fry Ingredients:
Slice the bell peppers, onion, and carrots into thin strips. Mince the garlic and set all vegetables aside. Chop the green onion greens and prepare the cabbage by cutting it into medium-thick strips.

Cook the Chicken:
Heat 1½ tablespoons of cooking oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides and fully cooked, about 5–7 minutes. Remove the chicken from the skillet and set it aside.

Sauté the Aromatics:
In the same wok, add the remaining 1½ tablespoons of cooking oil. Add the scotch bonnet pepper, minced garlic, and fresh thyme leaves. Stir-fry for about 1 minute until fragrant.

Cook the Vegetables:
Add the sliced bell peppers, onion, and carrots to the wok. Stir-fry for 2–3 minutes until they start to soften. Add the cabbage and stir well to combine.

Season the Stir-Fry:
Sprinkle the black pepper over the vegetables and add the hoisin sauce. Stir to distribute the flavors evenly. If needed, add 2–3 tablespoons of water to help the cabbage cook down slightly.

Combine the Chicken and Vegetables:
Return the cooked chicken to the wok and add additional soy sauce to taste. Stir everything together and cook for another 3–5 minutes until the cabbage is tender but still slightly crisp.

Finish the Dish:
Remove from heat and sprinkle with chopped green onions. Serve hot with your choice of rice or noodles.

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Serves: 4–6 people

01/30/2025

Kielbasa and Cabbage Soup

Ingredients:

1 lb beef sausage (replacing kielbasa sausage), sliced into rounds
1 medium onion, diced
3 cloves garlic, minced
4 cups green cabbage, chopped
3 large carrots, sliced
3 medium potatoes, diced
6 cups chicken or vegetable broth
1 can (14.5 oz) diced tomatoes, with juice
1 bay leaf
1 tsp smoked paprika (optional for a smoky flavor)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:

Brown the Sausage:
In a large pot or Dutch oven, cook the sliced beef sausage over medium heat until browned. Remove and set aside.

Sauté the Vegetables:
Using the same pot, add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.

Add Vegetables and Broth:
Add the chopped cabbage, carrots, potatoes, diced tomatoes (with juice), bay leaf, and smoked paprika (if using). Stir to combine.

Simmer the Soup:
Pour in the broth and mix well. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 25–30 minutes, or until the potatoes and carrots are tender.

Add Sausage and Seasonings:
Return the browned sausage to the pot. Season the soup with salt and pepper to taste. Let it simmer for a few more minutes to heat through.

Garnish and Serve:
Remove the bay leaf, garnish the soup with fresh parsley, and serve warm.

Prep Time: Not specified | Cooking Time: 30–35 minutes | Total Time: Not specified
Servings: Not specified

01/30/2025

Spicy Honey Garlic Dipping Sauce

Ingredients:

3 tbsp honey
2 tbsp soy sauce
2 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp sriracha sauce (adjust to heat preference)
1 tsp chili flakes (optional, for extra spice)
1/2 tsp grated ginger (optional)
1/4 tsp black pepper
1 tbsp water (to adjust consistency, if needed)
Directions:

Mix the Sauce:
In a small bowl, whisk together the honey, soy sauce, rice vinegar, garlic, sriracha, chili flakes, ginger (if using), black pepper, and water until well combined.

Taste and Adjust:
Taste the sauce and adjust the flavor to your preference. Add more honey for sweetness, or increase the sriracha or chili flakes for additional heat.

Serve:
Transfer the dipping sauce to a small bowl and serve alongside your favorite appetizers such as spring rolls, chicken wings, dumplings, or fried foods.

Variations:

Tangy Twist: Add a squeeze of fresh lime juice for a zesty kick.
Smoky Flavor: Stir in a pinch of smoked paprika or a dash of liquid smoke for a smoky profile.
Creamy Version: Mix in a tablespoon of mayonnaise or sour cream for a creamy consistency.
Prep Time: 5 minutes | Total Time: 5 minutes

01/30/2025

Caprese Stuffed Avocado

Ingredients:

½ cup grape or cherry tomatoes, halved
4 oz (120g) baby mozzarella balls (bocconcini)
2 tablespoons basil pesto (homemade or store-bought)
1 teaspoon minced garlic
¼ cup olive oil
Salt and pepper to season
2 ripe avocados, peeled, seeded, and halved
Fresh basil leaves (optional, for serving)
2 tablespoons balsamic glaze (reduction) to drizzle
2 tablespoons fresh basil, chopped
Directions:

In a bowl, combine the tomatoes, mozzarella balls, pesto, garlic, olive oil, salt, and pepper. Toss well to evenly distribute all the flavors.
Arrange the prepared avocado halves on a serving plate with fresh basil leaves if desired.
Spoon the Caprese filling into each avocado half. Drizzle with balsamic glaze.
Sprinkle with chopped fresh basil and serve immediately.
No Prep Time | No Cooking Time | No Total Time
No Kcal | No Servings

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