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Best Recipes, Las Vegas, NV (2025)

06/21/2025

Tortilla Egg Bake (Quiche Style)

Ingredients:

Flour tortilla

Eggs (2–3)

Milk (splash, optional)

Sliced mushrooms

Sliced tomatoes

Shredded cheese (cheddar, mozzarella, or your choice)

Salt, pepper, herbs

Instructions:

1. Preheat oven to 350°F (175°C).

2. Press a tortilla into a greased oven-safe bowl or ramekin to form a shell.

3. Beat eggs with milk, salt, pepper, and herbs.

4. Pour egg mixture into the tortilla shell.

5. Layer in mushrooms, tomatoes, and cheese.

6. Bake for 20–25 minutes, or until eggs are fully set and top is golden.

05/27/2025

Seafood Pasta with Grilled Lobster Tail
Ingredients:

1 lobster tail, grilled to perfection

1 cup shrimp, peeled and deveined (approx. 225 g)

1 cup pasta (linguine or spaghetti works well) (approx. 100 g dry)

2 tablespoons olive oil (30 mL)

2 garlic cloves, minced

1/2 cup white wine (optional, for deglazing) (125 mL)

Fresh parsley, chopped for garnish

Fresh herbs (such as thyme or basil) for seasoning

Salt and pepper to taste

Lemon wedges, for serving

Instructions:

Prepare the Lobster Tail:

Preheat the grill to medium-high heat.

Season the lobster tail with olive oil, salt, pepper, and your choice of fresh herbs (such as thyme or basil).

Grill the lobster tail for 4–6 minutes on each side until the meat is tender and has a golden-brown crust. Set aside.

Cook the Shrimp and Pasta:
4. In a large skillet, heat olive oil over medium heat.
5. Add the garlic and sauté for 1 minute until fragrant.
6. Add the shrimp to the skillet and cook for 2–3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
7. In the same skillet, deglaze with white wine (if using), scraping up any flavorful bits from the pan.
8. Cook the pasta according to package instructions, drain, and toss with the shrimp in the skillet.

Serve the Dish:
9. Plate the pasta mixed with shrimp, arranging the grilled lobster tail next to the pasta.
10. Garnish with fresh herbs, such as chopped parsley, for added flavor and color.
11. Serve with a wedge of lemon for an extra burst of freshness.

Let me know if you'd like a creamy version or an alternative using scallops or crab!

05/27/2025

Pepper Steak Pasta Delight 🍝✨
"A bold fusion of tender steak, vibrant peppers, and flavorful sauce tossed with al dente pasta, making it the perfect hearty meal for any occasion."

Ingredients:

12 oz penne or your favorite pasta 🍝
1 lb sirloin steak, cut into bite-sized pieces 🥩
1 tbsp olive oil 🫒
1 red bell pepper, diced 🌶️
1 yellow bell pepper, diced 🌶️
1 small red onion, sliced 🧅
3 garlic cloves, minced 🧄
1/4 tsp red chili flakes (optional)
1/2 cup beef broth 🥣
1/2 cup heavy cream 🥛
1/4 cup grated Parmesan cheese 🧀
1 tsp Italian seasoning 🌿
Salt and black pepper, to taste 🧂
Fresh basil, chopped (for garnish) 🌿
Instructions:
1️⃣ Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2️⃣ Sear the Steak:

Heat olive oil in a large skillet over medium-high heat. Season the steak pieces with salt and pepper.
Sear the steak in batches for 2-3 minutes per side until browned but still tender. Remove and set aside.
3️⃣ Cook the Vegetables:

In the same skillet, add the bell peppers and red onion. Sauté for 4-5 minutes until softened.
Add the minced garlic and red chili flakes (if using) and cook for 1 more minute.
4️⃣ Make the Sauce:

Pour in the beef broth, stirring to deglaze the pan and scrape up any browned bits.
Lower the heat and stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 3-4 minutes until slightly thickened.
5️⃣ Combine Everything:

Return the steak to the skillet and toss to coat in the sauce. Add the cooked pasta and mix until everything is evenly coated.
6️⃣ Serve:

Transfer to serving bowls, garnish with fresh basil, and enjoy this hearty pasta dish warm.
Chef’s Tips:

Customization: Add cherry tomatoes or mushrooms for extra flavor.
Zesty Twist: Squeeze some fresh lemon juice over the dish before serving for a bright finish.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

05/27/2025

Filet Mignon & Lobster Tail

Ingredients:

For the Filet Mignon (New York Steak):
- 1 (6–8 oz) filet mignon (or New York strip, 1.5" thick)
- 1 tbsp high-smoke-point oil (e.g., grapeseed or avocado)
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper

For the Poached Lobster Tail:
- 1 (4–6 oz) lobster tail (shell removed, deveined)
- 2 cups court bouillon (or substitute: 2 cups water + 1 tbsp white wine, 1 tsp lemon juice, 1 bay leaf, 5 peppercorns)
- 1 tbsp butter (for finishing)

For the Creamy Mashed Potatoes:
- 1 large Yukon Gold potato (peeled, cubed)
- 3 tbsp heavy cream (warmed)
- 2 tbsp unsalted butter
- Salt and white pepper to taste
- Pinch of nutmeg (optional)

For the Beef Jus:
- 1 cup high-quality beef stock (reduced to ¼ cup)
- 1 tsp shallot (minced)
- 1 tsp red wine (optional)
- 1 tsp cold butter (to finish)

For Garnish:
- Microgreens (pea shoots or radish sprouts)
- Crispy fried onion rings (store-bought or homemade)

Instructions:

1. Prepare the Beef Jus (Can Be Made Ahead):
- In a small saucepan, simmer beef stock with shallots and red wine until reduced to a syrupy consistency (~15–20 mins). Strain, whisk in cold butter for shine, and set aside.

2. Cook the Mashed Potatoes:
- Boil potatoes in salted water until tender (~15 mins). Drain, then pass through a ricer or mash finely.
- Heat cream and butter in a pot, then fold into potatoes. Season with salt, white pepper, and nutmeg. Keep warm.

3. Poach the Lobster Tail:
- Bring court bouillon to a gentle simmer (160–180°F / 70–80°C).
- Add lobster tail and poach for 4–6 mins until opaque. Remove, brush with melted butter, and cover to keep warm.

4. Sear the Filet Mignon:
- Pat steak dry, season generously with salt and pepper.
- Heat oil in a cast-iron skillet over high heat until smoking. Sear steak for 3–4 mins per side for medium-rare (125°F internal).
- In the last minute, add butter, thyme, and garlic. Baste the steak, then rest for 5 mins.

5. Assemble
- Base:Spread mashed potatoes in a smooth mound in the center of a rustic ceramic plate.
- Steak: Slice filet mignon against the grain and place atop the potatoes.
- Lobster: Arrange the poached lobster tail over the steak.
- Sauce: Drizzle beef jus over the beef and around the plate.
- Garnish: Top with microgreens and place crispy onion rings on top of lobster.

05/24/2025

Grilled Skewers (Vegetable, Beef, and Shrimp Skewers)
Ingredients:

Beef skewers: Cubed sirloin or ribeye steak, olive oil, garlic, salt, pepper

Shrimp skewers: Jumbo shrimp, lemon juice, garlic, parsley, olive oil

Veggie skewers: Zucchini, bell peppers (red, yellow, green), cherry tomatoes, red onion, olive oil, salt, pepper

Instructions:

Marinate:

Beef: Mix olive oil, minced garlic, salt, and pepper. Toss beef cubes. Marinate 30 mins.

Shrimp: Combine lemon juice, garlic, parsley, and olive oil. Toss shrimp. Marinate 15–20 mins.

Veggies: Drizzle with olive oil, season with salt and pepper.

Assemble skewers accordingly.

Grill on medium-high heat:

Veggies: 8–10 mins

Beef: 3–4 mins per side (medium rare)

Shrimp: 2–3 mins per side

Serve with a dipping sauce or rice if desired.

05/24/2025

Steak with Baked Potato and Broccolini

Ingredients:

For the steak:

1 ribeye or sirloin steak

Salt and pepper

1 tbsp butter

2 cloves garlic, smashed

Fresh thyme or rosemary

For the baked potato:

1 large russet potato

Butter, sour cream, shredded cheese, chives (for topping)

For the broccolini:

1 bunch broccolini

Olive oil

Salt and pepper

Optional: lemon juice or garlic for extra flavor

Instructions:

1. Steak:

Season steak with salt and pepper.

Sear in a hot pan with oil for 3–4 minutes per side.

Add butter, garlic, and herbs, basting the steak for another 2–3 minutes.

Rest for 5 minutes before serving.

2. Baked Potato:

Pierce the potato with a fork and bake at 400°F (200°C) for 45–60 minutes.

Slice open, fluff the inside, and add butter, cheese, sour cream, and herbs.

3. Broccolini:

Toss with olive oil, salt, and pepper.

Roast at 400°F (200°C) for 15 minutes or sauté in a pan for 5–7 minutes.

Optionally drizzle with lemon juice.

05/24/2025

Seared Beef Tips with Caramelized Onions & Creamy Mashed Potatoes

Ingredients:

For the Beef:

1 ½ lbs beef sirloin or tenderloin, cut into bite-sized chunks

1 tbsp olive oil

1 tbsp butter

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp smoked paprika

For the Caramelized Onions & Sauce:

1 large onion, thinly sliced

2 tbsp butter

1 cup beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

½ tsp red chili flakes (optional)

1 tbsp cornstarch + 2 tbsp water (for slurry)

For the Mashed Potatoes:

2 lbs Yukon gold potatoes, peeled and diced

½ cup heavy cream

4 tbsp butter

½ tsp salt

¼ tsp black pepper

For Garnish:

Chopped chives

Red chili flakes

Instructions:

Prepare the Mashed Potatoes:

Boil potatoes in salted water until fork-tender, about 15 minutes.

Drain and mash with butter, heavy cream, salt, and black pepper until smooth. Keep warm.

Caramelize the Onions:

In a pan over medium-low heat, melt butter and cook onions until deep golden brown, about 20 minutes.

Add Worcestershire sauce and stir. Remove from pan and set aside.

Sear the Beef:

Season beef chunks with salt, pepper, garlic powder, and smoked paprika.

Heat olive oil and butter in the same pan over medium-high heat. Sear beef for 2-3 minutes per side until a deep crust forms. Remove and set aside.

Make the Sauce:

Pour beef broth into the pan, scraping up browned bits. Stir in Dijon mustard and chili flakes.

Add the cornstarch slurry and simmer until thickened. Return beef and onions to the pan, tossing to coat.

Assemble & Serve:

Spoon mashed potatoes onto a plate, top with beef and caramelized onions, and drizzle with sauce.

Garnish with chopped chives and extra chili flakes. Serve hot.

05/24/2025

Chicken Alfredo Pasta

Ingredients
* 2 chicken breasts, cooked and sliced
* 1 lb fettuccine pasta
* 1/2 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/4 cup butter
* 2 garlic cloves, minced
* Salt and pepper to taste
* Fresh parsley for garnish

Instructions
1. Cook the fettuccine pasta according to package directions, then set aside.
2. In a large pan, melt butter over medium heat. Add garlic and sauté until fragrant.
3. Add heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, and pepper, and cook until the sauce thickens.
4. Add the cooked chicken and pasta to the sauce, tossing to coat.
5. Serve with a sprinkle of fresh parsley.

05/23/2025

Yummy

05/23/2025

Lemon garlic butter chicken served with creamy parmesan linguine

Ingredients:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Zest and juice of 1 lemon

1/2 tsp Italian seasoning

Salt and pepper, to taste

1/2 tsp paprika

3 tbsp butter, divided

3 cloves garlic, minced

Fresh parsley, chopped, for garnish

8 oz linguine

2 tbsp butter

3/4 cup grated Parmesan cheese

1/2 cup heavy cream

Salt and pepper, to taste

1/2 tsp garlic powder

Fresh parsley, chopped, for garnish

Directions:

Bring a large pot of salted water to a boil and cook the linguine until al dente. Once done, drain and set aside.

In a mixing bowl, toss the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper until well coated.

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and sauté for about 5–6 minutes, or until the pieces are golden and cooked through. Transfer the chicken to a plate and set aside.

In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1–2 minutes until it's aromatic but not browned.

Stir in the heavy cream and bring the mixture to a gentle simmer. Season with garlic powder, salt, and pepper, and let the sauce bubble for a few minutes until it begins to thicken.

Add the Parmesan cheese to the sauce and stir continuously until it melts into a creamy blend.

Add the cooked linguine into the skillet and gently toss it in the sauce until every strand is coated. Return the cooked chicken to the pan and stir to combine everything.

Finish with a generous sprinkle of chopped parsley. Serve warm and enjoy the zesty, buttery goodness.

Cooking Time: 25 minutes | Servings: 4 | Calories: 530 per serving

05/23/2025

Tropical Black Bean Salad loaded with Mango, Avocado and Cilantro ☀️✨😋

Ingredients:
1 can (15 oz / 425g) black beans, rinsed and drained
1 large ripe mango, peeled and diced
1 large ripe avocado, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeño, minced (optional, for heat)
1/2 cup (20g) fresh cilantro, chopped
For the Lime Dressing:
1/4 cup (60ml) fresh lime juice
2 tablespoons (30ml) olive oil
1/2 teaspoon ground cumin
Salt and black pepper to taste

Directions:
1. In a large serving bowl, combine the rinsed black beans, diced mango, diced avocado, diced red bell pepper, finely chopped red onion, and minced jalapeño (if using).
2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper until well combined.
3. Pour the dressing over the salad ingredients. Add the chopped cilantro.
4. Toss gently to combine everything, being careful not to mash the avocado.
5. Taste and adjust seasoning if needed. Serve immediately or chill for up to an hour (avocado may brown slightly if made too far ahead).

Recipe Information:
Preparation Time: 15 min | Cooking Time: 0 min | Total Time: 15 min | Calories per Serving: approx. 300 | Number of Servings: 4

05/22/2025

Cajun Steak and Shrimp Pasta

Ingredients:
• 1 ribeye or sirloin steak (8-10 oz)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp butter
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter................

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