Rani Foodies

10/08/2025

10/08/2025

Garlic Butter Lobster Tails Recipe
Ingredients

4 lobster tails

4 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tbsp lemon juice (plus lemon wedges for serving)

1 tsp lemon zest

1 tsp paprika (optional, for color)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

1. Prepare Lobster Tails

Use kitchen scissors to cut down the top shell lengthwise, stopping just before the tail fin.

Gently lift the lobster meat, pulling it upward to rest on top of the shell. This is called "butterflying."

2. Make Garlic Butter

In a small bowl, mix melted butter, minced garlic, lemon juice, lemon zest, paprika, salt, and pepper.

3. Brush Lobster Tails

Place lobster tails on a baking sheet.

Brush generously with garlic butter mixture, reserving some for basting.

4. Cook (choose your method):

Broil: Preheat oven to 220°C / 425°F, broil lobster tails on the middle rack for 8–10 minutes (depending on size), basting halfway through.

Grill: Preheat grill to medium-high, cook flesh side up for 6–8 minutes, basting often, until opaque and slightly golden.

5. Serve

Drizzle with remaining garlic butter.

Garnish with fresh parsley and serve with lemon wedges.

10/08/2025

Brussels Sprouts with Butter & Garlic Recipe
Ingredients:

500 g (about 1 lb) Brussels sprouts, trimmed and halved

3 tbsp unsalted butter

2 cloves garlic, minced

Salt and black pepper, to taste

1 tbsp olive oil (optional, helps prevent burning)

2 tbsp grated Parmesan cheese (optional, for topping)

Squeeze of lemon juice (optional, for freshness)

Instructions:

1. Bring a pot of salted water to a boil. Add Brussels sprouts and cook for 3–4 minutes until just tender. Drain well and pat dry.

2. In a large skillet, melt the butter (with a little olive oil if using) over medium heat.

3. Add garlic and cook for 30 seconds until fragrant.

4. Add Brussels sprouts, cut side down, and sauté for 5–7 minutes until golden and slightly crispy.

5. Season with salt and pepper.

6. Optional: sprinkle with Parmesan and a squeeze of lemon juice before serving.

10/08/2025

French Onion Meatloaf Recipe
Ingredients:

1 ½ lbs (700 g) ground beef (or half beef, half pork)

1 large onion, thinly sliced

2 tbsp butter

1 tbsp olive oil

2 cloves garlic, minced

1 tsp fresh thyme (or ½ tsp dried)

1 tbsp Worcestershire sauce

½ cup beef broth (plus extra for topping)

1 cup breadcrumbs (panko or regular)

2 eggs, lightly beaten

1 cup shredded Gruyère or Swiss cheese (mozzarella works too)

½ cup grated Parmesan cheese

Salt & black pepper, to taste

2 tbsp fresh parsley, chopped

Optional glaze:

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

Instructions:

1. Caramelize the onions:

In a skillet, melt butter and olive oil over medium-low heat.

Add onions, cook slowly until golden and caramelized (20–25 minutes).

Stir in garlic, thyme, Worcestershire sauce, and beef broth. Simmer until liquid reduces. Let cool slightly.

2. Prepare the meatloaf mixture:

In a large bowl, combine ground beef, breadcrumbs, eggs, Parmesan, parsley, salt, and pepper.

Mix in half of the caramelized onion mixture.

3. Shape the loaf:

Place meat mixture onto a lined baking sheet or loaf pan.

Make a slight well in the center and fill with half of the Gruyère/Swiss cheese.

Seal the meatloaf over the cheese so it’s stuffed.

4. Top & bake:

Spread the remaining caramelized onions over the top.

If using, brush glaze over.

Bake at 180°C / 350°F for 50–60 minutes (until cooked through, 160°F internal temp).

5. Finish with cheese:

In the last 5 minutes, sprinkle remaining Gruyère/Swiss over the top and broil until melted and bubbly.

10/08/2025

Mediterranean Mint & Feta Stuffed Flatbreads
Ingredients:

For the flatbread dough:

2 cups all-purpose flour

1 tsp salt

1 tsp sugar

2 tsp instant yeast

3 tbsp olive oil

¾ cup warm water (adjust as needed)

For the filling:

1 ½ cups crumbled feta cheese

2 tbsp fresh mint leaves, finely chopped

2 tbsp fresh parsley, finely chopped

1 small garlic clove, minced

½ tsp black pepper

1 tbsp olive oil (optional, for creamier filling)

For cooking/serving:

Olive oil or butter for brushing

Extra mint or tzatziki for dipping

Instructions:

1. Make the dough:

In a bowl, mix flour, salt, sugar, and yeast.

Add olive oil and warm water gradually, mixing until a soft dough forms.

Knead for 6–8 minutes until smooth and elastic.

Place in an oiled bowl, cover, and let rise for 1 hour (until doubled).

2. Prepare the filling:

In a bowl, combine feta, mint, parsley, garlic, black pepper, and olive oil.

Mix until crumbly but spreadable.

3. Shape the flatbreads:

Punch down dough and divide into 6 equal pieces.

Roll each piece into a small circle (about 6–7 inches wide).

Place 2–3 tbsp of filling in the center.

Fold over into a half-moon or bring edges together like a pouch, sealing well.

Gently roll again to flatten slightly without breaking.

4. Cook:

Heat a skillet or griddle over medium-high heat.

Brush lightly with olive oil or butter.

Cook each stuffed flatbread for 2–3 minutes per side until golden brown and slightly puffed.

5. Serve:

Brush with extra olive oil or melted butter.

Serve warm with tzatziki, hummus, or a fresh tomato-cucumber salad.

10/08/2025

Homemade Rosemary Bagels Recipe
Ingredients:

For the dough:

4 cups bread flour (or all-purpose flour, but bread flour gives better chew)

1 ½ tsp salt

1 tbsp sugar

2 tsp instant yeast

1 ¼ cups warm water (adjust slightly if needed)

2 tbsp olive oil

2 tbsp fresh rosemary, finely chopped

For boiling:

8 cups water

2 tbsp honey (or sugar)

1 tsp baking soda

For topping:

1 tbsp fresh rosemary, finely chopped

Coarse salt (optional)

Olive oil or egg wash for brushing

Instructions:

1. Make the dough:

In a large bowl, mix flour, salt, sugar, and yeast.

Add warm water, olive oil, and rosemary.

Mix into a rough dough, then knead 8–10 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise for 1 hour (until doubled).

2. Shape the bagels:

Punch down dough and divide into 8 equal pieces.

Roll each piece into a ball, then poke a hole in the center with your thumb.

Stretch gently to form a ring about 2–3 inches wide.

Place on a floured tray, cover, and let rest 15 minutes.

3. Boil:

Bring water, honey, and baking soda to a boil.

Boil bagels 1–2 at a time, about 1 minute per side (this gives them chewiness).

Remove with a slotted spoon, drain briefly.

4. Bake:

Place boiled bagels on a parchment-lined baking sheet.

Brush with olive oil (or egg wash).

Sprinkle with extra rosemary and coarse salt if desired.

Bake at 200°C / 400°F for 20–25 minutes until golden brown.

5. Cool & serve:

Let cool slightly before slicing.

Perfect with cream cheese, roasted veggies, or as a sandwich base.

10/06/2025

Creamy Baked Chicken Breasts with Garlic Parmesan Sauce:
Ingredients:

4 large chicken breasts (halved lengthwise for thinner pieces)

2 tbsp olive oil

3 cloves garlic (minced)

1 tbsp Dijon mustard

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp paprika

Salt and black pepper (to taste)

1 tbsp butter

Fresh parsley (chopped, for garnish)

Instructions:

1. Prep the chicken

Preheat oven to 200°C (400°F).

Season chicken with salt, pepper, paprika, and a drizzle of olive oil.

2. Sear the chicken

In a large skillet over medium-high heat, sear chicken breasts in olive oil for about 2–3 minutes per side until golden (they don’t need to cook through). Transfer to a baking dish.

3. Make the creamy sauce

In the same skillet, melt butter.

Add garlic and cook for 1 minute until fragrant.

Stir in Dijon mustard, chicken broth, and Italian seasoning. Simmer for 2–3 minutes.

Lower heat and whisk in heavy cream and Parmesan cheese until smooth.

4. Bake the chicken

Pour the sauce over the chicken in the baking dish.

Bake uncovered for 20–25 minutes, until chicken is cooked through (internal temp: 74°C / 165°F).

5. Finish & serve

Garnish with fresh parsley.

Serve with roasted baby potatoes, steamed veggies, or crusty bread.

10/06/2025

Cheesy Stuffed Chicken Roulade with Garlic Butter Sauce.
Ingredients:

For the chicken:

4 large chicken breasts (butterflied & pounded thin)

1 cup mozzarella (shredded or sliced)

½ cup mushrooms (sautéed, optional)

2 cloves garlic (minced)

1 tbsp olive oil

1 tsp paprika

1 tsp Italian seasoning

Salt & black pepper (to taste)

Fresh parsley (chopped, for garnish)

For the sauce:

3 tbsp butter

2 cloves garlic (minced)

½ cup chicken broth

½ cup heavy cream

½ cup Parmesan cheese (grated)

1 tsp Dijon mustard

½ tsp dried thyme (or fresh sprig rosemary for garnish)

Salt & pepper (to taste)

Instructions:

1. Prepare the filling

Heat olive oil in a pan, sauté garlic and mushrooms for 3–4 minutes until softened. Season lightly.

Set aside to cool slightly.

2. Prepare the chicken

Butterfly chicken breasts and pound until thin and even.

Season both sides with salt, pepper, paprika, and Italian seasoning.

Place a spoonful of mushrooms and mozzarella inside each piece. Roll tightly and secure with toothpicks.

3. Sear the chicken

Heat olive oil in a skillet over medium-high heat.

Sear chicken rolls for 2–3 minutes per side until golden brown (they don’t need to be fully cooked).

Transfer to a baking dish.

4. Make the sauce

In the same skillet, melt butter. Add garlic and cook 1 minute.

Stir in chicken broth, Dijon mustard, and thyme. Simmer 2 minutes.

Add cream and Parmesan, whisk until smooth. Season with salt & pepper.

5. Bake the chicken

Pour sauce over chicken rolls.

Bake at 190°C (375°F) for 20–25 minutes, until chicken is cooked through (internal temp 74°C / 165°F).

6. Serve

Let rest for 5 minutes, remove toothpicks.

Garnish with fresh parsley or rosemary.

Serve with roasted potatoes, pasta, or steamed veggies.

10/06/2025

Honey Garlic Chicken with Creamy Parmesan Pasta
Ingredients

For the chicken:

500 g (1 lb) chicken breast or thighs, cut into strips

2 tbsp cornstarch (or flour)

Salt & black pepper (to taste)

2 tbsp olive oil (for frying)

Honey garlic glaze:

3 tbsp honey

2 tbsp soy sauce

2 tbsp ketchup (or chili sauce for a kick)

3 cloves garlic, minced

1 tbsp butter

For the creamy pasta:

300 g (10 oz) spaghetti (or linguine/fettuccine)

2 tbsp butter

3 cloves garlic, minced

1½ cups heavy cream (or full cream milk for lighter)

1 cup parmesan cheese (freshly grated)

½ tsp black pepper

Salt, to taste

Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the pasta

Cook spaghetti in salted boiling water until al dente. Drain and set aside.

2. Cook the chicken

Season chicken strips with salt and pepper, then lightly coat with cornstarch.

Heat oil in a pan and cook chicken until golden and crispy. Remove and set aside.

3. Make the honey garlic glaze

In the same pan, melt butter, then sauté garlic.

Add honey, soy sauce, and ketchup. Stir until bubbly.

Toss chicken back in and coat with the sticky glaze.

4. Make the creamy pasta sauce

In another pan, melt butter and sauté garlic.

Add cream, bring to a gentle simmer.

Stir in parmesan, salt, and pepper until creamy.

Toss in cooked pasta until well coated.

5. Serve

Plate creamy pasta and top with honey garlic chicken.

Garnish with parsley.

10/06/2025

Cheesy Zucchini & Sausage Breakfast Casserole
Ingredients:

1 lb (450g) ground sausage (or ground beef/turkey)

1 medium onion, diced

1 red bell pepper, diced

2 medium zucchinis, thinly sliced (or use a mandolin)

8 large eggs

1 cup milk (or half-and-half for creamier texture)

2 cups shredded cheese (mozzarella + cheddar mix works well)

2 cloves garlic, minced

1 tsp dried Italian herbs (oregano, basil, thyme)

½ tsp paprika

Salt and black pepper, to taste

Fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Cook sausage & veggies:

In a skillet, cook the sausage until browned.

Add onion, bell pepper, and garlic. Sauté until softened. Remove from heat.

3. Prepare zucchini:

Slice zucchinis thinly. Lightly salt them and let sit 10 minutes, then pat dry (to avoid excess water in casserole).

4. Whisk eggs:

In a bowl, whisk together eggs, milk, Italian herbs, paprika, salt, and pepper.

5. Assemble casserole:

Layer zucchini slices in the baking dish.

Add sausage mixture over the zucchini.

Pour egg mixture evenly on top.

Sprinkle with shredded cheese.

6. Bake:

Bake uncovered for 35–40 minutes, until eggs are set and cheese is golden.

Let rest 10 minutes before slicing.

7. Serve:

Garnish with fresh parsley and enjoy warm.

10/04/2025

10/04/2025