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Willie,K,Needham Keto, 3037 Beeghley Street De Leon, New York, NY (2025)

05/08/2025

Savory Turkey and Cranberry Crescent Ring🥰😍

05/08/2025

Surf & Turf Foil Packets with Sirloin and Shrimp 🍤🥩🌿
Ingredients:
½ lb sirloin steak, cut into 1-inch cubes
½ lb raw shrimp, cleaned and deveined
1 cup baby tomatoes, halved
½ small red onion, cut into thin wedges
3 garlic cloves, minced
1 tbsp seafood seasoning blend
1 tsp dried thyme
1 tsp ground cumin
1 tbsp olive oil
Fresh parsley, chopped, for garnish
Green onions, thinly sliced, for garnish
Lime wedges, for serving
Instructions:
Prepare the Oven and Foil
Preheat the oven to 425°F. Cut 4 sheets of foil, each about 12x12 inches.
Combine Ingredients
In a large bowl, mix the steak cubes, shrimp, grape tomatoes, red onion, garlic, seafood seasoning, thyme, cumin, and olive oil until everything is evenly coated.
Assemble Foil Packets
Divide the mixture evenly among the four foil sheets. Wrap and tightly seal the foil around the ingredients to create individual packets.
Bake the Foil Packets
Place the packets on a large baking sheet and bake for 15 minutes, or until the steak reaches an internal temperature of 130°F (use an instant-read thermometer to check through the foil).
Serve and Garnish
Carefully open each packet, being mindful of the steam. Garnish with fresh parsley and green onions, and serve with lime wedges on the side.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: Approximately 310 kcal

05/07/2025

Italian Basil Chicken Cutlets with Tomato and Burrata Topping 🍅🌿

05/07/2025

Caramelized Onion and Cheddar Focaccia 🧅🧀
Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇👇

05/07/2025

Garlic Parmesan Chicken Skewers🌶️✨
Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇👇

05/07/2025

Creamy Chicken Bacon Caesar Pasta Salad 🥗
Ingredients:
1.5 lbs boneless, skinless chicken breasts or tenderloins, diced
2 tbsp seasoning of choice (Cajun, lemon pepper, or your favorite poultry blend)
8 strips bacon, chopped
1 lb short pasta (rotini, fusilli, or similar)
12 oz romaine lettuce, chopped
1/2 cup freshly shredded Parmesan cheese (plus more for garnish)
1/2 cup garlic butter croutons, lightly crushed
1 tsp salad seasoning (or to taste)
1/2 cup Caesar dressing
1/3 cup ranch dressing
2 tbsp olive oil
Optional Homemade Caesar Dressing:
1 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
3 cloves garlic, minced
2 tbsp fresh lemon juice
3/4 cup finely grated Parmigiano-Reggiano
1/4 tsp salt
1/2 tsp freshly ground black pepper
Instructions:
1️⃣ Prepare the Chicken & Bacon
Season the diced chicken with your chosen seasoning blend.
Heat a skillet over medium-low heat and cook the bacon until crispy. Once done, transfer it to a paper towel-lined plate to drain excess grease.
Remove most of the bacon grease from the skillet, leaving just a little for flavor.
2️⃣ Cook the Chicken
Add olive oil to the same skillet and cook the seasoned chicken for about 3-4 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and set aside.
3️⃣ Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
Drain and rinse under cold water to stop the cooking process and cool it down.
4️⃣ Assemble the Salad

In a large mixing bowl, combine the cooked pasta, chicken, crispy bacon, Parmesan cheese, and salad seasoning.
Pour in the Caesar and ranch dressings, mixing everything well to coat.
5️⃣ Final Touches & Serving
Right before serving, toss in the romaine lettuce and crushed croutons for freshness and crunch.
Garnish with extra Parmesan cheese and a sprinkle of salad seasoning for extra flavor.
Recipe Details:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Category: Main Course, Salad
Servings: 6
Calories: ~550 kcal per serving

05/07/2025

Almond Cherry Cake Recipe with Buttermilk – Perfect for Every Occasion
Ingredients:
6 tablespoons unsalted butter, softened
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1 large egg, at room temperature
3/4 cup low-fat buttermilk
1 teaspoon pure almond extract
2 cups frozen, pitted cherries, thawed
1/4 cup sliced almonds
1–2 tablespoons turbinado sugar (for sprinkling)
Instructions
Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with cooking spray.
In a large mixing bowl, use an electric mixer to beat the softened butter and 1 cup of sugar on medium speed for 3-5 minutes until light and fluffy.
Add the egg, buttermilk, and almond extract to the bowl, and continue mixing until smooth.
Sift the flour, baking powder, and salt into the bowl. Mix on low speed until just combined and smooth.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Gently arrange the thawed cherries on top of the batter, pressing them down slightly.
Sprinkle the sliced almonds and turbinado sugar over the cake.
Bake for 50-55 minutes, or until the top is golden brown, and the cake is firm and springy when gently touched.
Let the cake cool on a wire rack until it reaches room temperature, or is just slightly warm. Optionally, dust with powdered sugar before serving.
Details: This almond cherry cake combines the richness of buttermilk with the nutty flavor of almonds, creating a moist and flavorful treat that’s perfect for any occasion. The cherries add a juicy burst of sweetness, while the turbinado sugar gives it a slight crunch and caramelized flavor.
Prep Time: 15 minutes
Cook Time: 50 minutes
Nutrition
Serving Size: 8 servingsCalories: 250 kcal per serving

05/07/2025

Mini Pineapple Upside-Down Cookie Cakes – A Sweet, Tropical Twist on a Classic Favorite

05/07/2025

Try this Savory Cranberry Ricotta Toast with Prosciutto and Fresh Sage for the perfect holiday appetizer or snack.

05/07/2025

Asian-Style Crispy Garlic Chicken🍗✨
Recipe:
Ingredients:
500 grams boneless chicken thighs
2 tablespoons cornstarch
1 tablespoon dark soy sauce
1.5 tablespoons minced garlic
1 teaspoon ginger, minced
1 red bell pepper, sliced
⅓ cup green onion, chopped
⅓ cup oil for frying
For Chinese Garlic Sauce:
2 tablespoons soy sauce
¼ cup chicken broth
2 teaspoons rice vinegar
1 tablespoon light brown sugar
1 teaspoon sesame oil
1 teaspoon Sriracha
¼ cup water
½ teaspoon pepper
1 tablespoon cornstarch
Directions:
Prep Sauce and Marinate Chicken:
In a mixing bowl, combine all the sauce ingredients and set aside.
Cut chicken thighs into bite-sized pieces and place in a separate bowl.
Add dark soy sauce and 2 tablespoons cornstarch to the chicken, toss to coat evenly.
Cook Chicken:
4. Heat 1/3 cup oil in a skillet on medium heat. Add half of the marinated chicken spaced apart. Cook for 2-3 minutes per side.
5. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet.
Cook Aromatics and Sauce with Chicken:
6. Heat the remaining oil, add ginger and garlic, sauté for 30 seconds.
7. Add chicken, bell pepper, and green onions. Pour over the sauce, mix well.
8. Cook for 2-3 minutes until the sauce thickens.
Serve hot with rice.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 300 kcal | Servings: 4

05/06/2025

Herb and Feta Olive Oil Dip🌿
Dip into Mediterranean Bliss! 🌿
Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇👇

05/06/2025

Classic Chicken Parmesan Bake 🧀🍅
Ingredients:
For the Chicken:
3 chicken breasts, sliced lengthwise to make 6 cutlets
1/2 cup all-purpose flour (or a gluten-free or whole wheat alternative)
3 eggs, whisked
1/3 cup olive oil
Breadcrumb Coating:
1½ cups breadcrumbs
1/2 cup shredded Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
1 tsp garlic powder
For the Topping:
6 slices mozzarella cheese
1½ cups marinara sauce
1/3 cup shredded Parmesan cheese
2 tbsp fresh basil, chopped
Instructions:
1. Prepare the Chicken:
Preheat your oven to 425°F (220°C).
Place the chicken cutlets in a large zip-top bag or between two sheets of parchment paper. Pound them with a rolling pin or the flat side of a meat mallet until about 1/2 inch thick. Pat dry with paper towels.
2. Make the Breadcrumb Coating:
In a shallow dish, combine breadcrumbs, shredded Parmesan cheese, salt, pepper, Italian herbs, and garlic powder.
3. Set Up the Dredging Station:
Arrange three shallow bowls: one with flour, one with whisked eggs, and one with the breadcrumb mixture.
4. Bread the Chicken:
Coat each chicken cutlet in flour, shaking off the excess. Dip it into the eggs, ensuring it’s fully coated. Finally, press the chicken into the breadcrumb mixture, firmly packing it on both sides. Repeat for all the cutlets.
5. Brown the Chicken:
Heat 3 tablespoons of olive oil in a skillet over low to medium heat. Brown the breaded chicken cutlets for 2–3 minutes on each side, until golden. Work in batches, adding more oil as needed.
6. Assemble and Bake:
Arrange the browned chicken in a baking dish. Top each piece with a slice of mozzarella cheese, then spoon marinara sauce over the chicken.
Bake uncovered for 14 minutes. Remove from the oven, sprinkle with shredded Parmesan cheese, and broil on high for 1 minute to brown and melt the cheese.
7. Garnish and Serve:
Sprinkle the baked chicken with fresh basil before serving. Pair with pasta, a fresh salad, or crusty bread for a complete meal.

Willie,K,Needham Keto

05/08/2025

05/08/2025

05/07/2025

05/07/2025

05/07/2025

05/07/2025

05/07/2025

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