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Stay Delicious, 344 SW 14th Avenue, Fort Lauderdale, FL (2026)

01/03/2026

Pommes Fondantes 🥔
A great classic of French cuisine, also popular in England. You can find several variations online, but this is my favorite: slightly crispy on the outside, soft on the inside, cooked with butter, garlic, herbs, and a beef demi-glace.

Ingredients:
5 potatoes
35 g extra virgin olive oil
30 g butter
2 cloves garlic
75 g beef demi-glace
Aromatic herbs tt
Water or beef broth tt
Salt tt

Peel the potatoes and cut them in half. From each potato, cut into 4 discs of the same size and thickness. There will obviously be some leftovers, so save the leftover potatoes for another recipe.
Soak the potatoes in cold water for 30 minutes. Drain and pat dry with paper towels.
Heat extra virgin olive oil in a pan and begin browning the potato medallions on one side. Once golden, flip the medallions, add the butter, herbs (I used marjoram, sage, thyme, and hare grass), the demi-glace, and add water or beef broth until the potatoes are almost completely covered. Cover with parchment paper and cook for at least 15 minutes. After 15 minutes, flip the potatoes, cover again, and cook for another 5-10 minutes.
Let the sauce reduce slightly and coat the potatoes with the sauce, then let them cool. Transfer them to a baking sheet and glaze them with the sauce they were cooked in.
Before serving, reheat them in the oven at 100°C (212°F) for about 10 minutes and sprinkle a few flakes of Maldon salt on top.
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01/03/2026

🧀 Fluffy Cheesy Mashed Potato Puffs 😋

01/03/2026

Finnish salmon soup- Lohikeitto! 🇫🇮✨ 🤤⁣ Welcome to episode 1 of our Nordic food series - where we’re making Scandinavian comfort food inspired by my ancestry and time spent in Norway as an exchange student in high school! First up - this incredible salmon soup!
⁣
✨Recipe below, or we also have process shots, FAQs, substitutions & variations, & more on our site AFullLiving.Com!⁣

Ingredients✨
2 pounds salmon, skin on
Boiling hot water
5 cups water (to make fish stock with salmon skin)
4 tbsp unsalted butter
4 medium leeks, cleaned & sliced
Kosher salt to taste
1/4 tsp allspice
3-4 potatoes
3-4 large carrots
1 cup heavy cream
1 cup fresh dill, chopped
Black pepper to taste

Instructions✨

1. Start by removing the skin of the salmon. Sure, you can use a knife, but we like to use this boiling water method so that it comes off nice and clean & easy! Yes, it will begin to cook the salmon ever so slightly but don’t worry, this won’t impact the final result.
2. Carefully remove the skin, then add to a pot with boiling water & boil for about 10 mins to create the fish stock. Strain, then reserve the stock for later.
3. In the same pot, melt butter, then add in the cleaned leeks with a pinch of salt. Cook until beginning to soften, then add in the allspice.
4. Next, add potatoes, carrots, & the reserved fish stock. Bring to a boil, then reduce the heat & cover to a simmer for 10-15 minutes until the potatoes have softened.
5. Once the potatoes are soft, add in the heavy cream, the salmon pieces, & the dill. Reduce the heat to low, &stir constantly to cook the salmon. This will only take 2-4 minutes!
6. To serve, garnish with more dill and black pepper. Enjoy!
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01/03/2026

We can't get enough of this super quick and easy Beef Enchilada Casserole with ground beef and black beans! Ready in just 15 minutes!

01/03/2026

Cheesy arancini with romesco sauce and extra parmesan – hits the spot 🧀
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01/02/2026

🥗 High-Protein Tuna Egg Avocado Salad Bowl
⏱ Time
Prep: 10 minutes
Cook: 8–10 minutes
🧾 Ingredients
1 can tuna (in water or olive oil), drained 🐟
2 boiled eggs 🥚
½ avocado, sliced 🥑
1 cup romaine or lettuce 🥬
½ cucumber, sliced 🥒
1 tomato, sliced 🍅
2 tbsp red onion, finely chopped 🧅
Mixed olives (green & black) 🫒
Salt & black pepper
Dressing (optional)
1 tbsp olive oil
Lemon juice 🍋 or apple cider vinegar
👩‍🍳 Instructions
1️⃣ Boil the eggs
Cook eggs for 8–10 minutes, cool, peel, and slice
2️⃣ Prepare the tuna
Mix tuna with red onion, salt, pepper, and a little olive oil
3️⃣ Assemble the bowl
Start with lettuce
Add cucumber, tomato, avocado, olives
Place tuna in the center
Add sliced eggs on top
4️⃣ Finish
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01/02/2026

Let’s make a zucchini & lobster roll! 🦞 It’s a great way to use the small lobster pieces like knees or broken claws and guests always love it! I serve it with a chili lobster tail and a lobster bisque hollandaise 🔥
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01/02/2026

🌯🧀 Crispy Beef Cheese Chimichangas 🧀🌯
Golden fried tortillas stuffed with seasoned ground beef and sharp cheddar for ultimate comfort food.
INGREDIENTS:
1 lb lean ground beef
1 cup shredded sharp cheddar cheese
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01/02/2026

Inspired by Julia Child’s cookbook, I’ve made Boeuf Bourguignon! A classic French dish 🍽 I couldn’t find burgundy wine so I went with Madeira instead which turned out pretty nice👌

Ingredients:
- Chuck Roast Beef 1-2lbs
- Yellow Onion
- Pearl onions
- Garlic
- Carrots
- AP flour
- Beef Stock - 3 cups
- Madeira cooking wine - 3 cups
- Bay leaves
- Thyme
- Tomato paste
- Salt and pepper
- Mushrooms
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01/02/2026

Masala Prawns Fry (Dry & Spicy) 🍤
Ingredients
Prawns – 300 g (cleaned & deveined)
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp (adjust)
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Ginger-garlic paste – 1 tsp
Lemon juice – 1 tsp
Salt – to taste
Oil – 2–3 tbsp
Curry leaves – few (optional)
Fresh coriander – for garnish
Method
Marinate prawns with turmeric, red chilli powder, coriander powder, cumin powder, ginger-garlic paste, lemon juice & salt. Rest 10–15 minutes.
Heat oil in a pan. Add curry leaves (optional).
Add marinated prawns on medium-high heat.
Fry for 2–3 minutes, flip and cook another 2 minutes till prawns curl and turn slightly crisp.
Sprinkle garam masala, toss once and switch off flame.
Garnish with fresh coriander.
Tips
Don’t overcook prawns—they turn rubbery.
For extra crispiness, add 1 tsp rice flour or cornflour to the marinade.
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01/02/2026

The Best Romanian Cevapcici (Mici)
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01/01/2026

🥘 Mutton Curry Recipe
Ingredients:
Mutton – 500 g (with bone, cleaned and cut into pieces)
Onions – 3 medium (finely sliced)
Tomatoes – 2 medium (finely chopped)
Ginger-garlic paste – 2 tbsp
Green chilies – 2 (slit)
Curd – ¼ cup
Red chili powder – 1½ tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Salt – to taste
Oil – 4 tbsp
Water – as required
Fresh coriander – for garnish
Whole Spices:
Bay leaf – 1
Cloves – 3
Green cardamom – 2
Cinnamon – 1-inch piece
Cumin seeds – 1 tsp
Method:
Marinate the mutton:
In a bowl, add mutton, curd, 1 tsp red chili powder, turmeric powder, salt, and half of the ginger-garlic paste. Mix well and let it marinate for at least 1 hour (or overnight for best flavor).
Fry the onions:
Heat oil in a heavy-bottomed pan or pressure cooker. Add the whole spices and let them splutter.
Add sliced onions and sauté until golden brown.
Add ginger-garlic & tomatoes:
Add remaining ginger-garlic paste and green chilies. Sauté for a minute until fragrant.
Add chopped tomatoes and cook until they soften and oil separates.
Add spices:
Add red chili powder, coriander powder, and garam masala. Mix well.
Cook the mutton:
Add the marinated mutton pieces and mix to coat with the masala.
Cook on high for 5–7 minutes until the mutton changes color and releases some juices.
Add water & pressure cook:
Add 1 cup water, mix, and close the lid.
Pressure cook for 5–6 whistles or until the mutton is tender (adjust based on the type of meat).
Thicken the gravy:
Open the lid and cook on medium heat until the gravy thickens to your liking and oil starts to separate.
Garnish & serve:
Sprinkle some fresh coriander leaves and serve hot.
🍽️ Serving Suggestions:
Serve with steamed rice, roti, naan, or paratha and a wedge of lemon or onion rings on the side.
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