Mikea Hedwig

12/28/2025

Classic Creamy Beef Stroganoff with Egg Noodles

Ingredients:
1 lb. egg noodles
1-1.5 lbs. beef (ribeye, sirloin, or ground beef)
1 medium yellow onion, chopped
8 oz. mushrooms, sliced
2 tbsp olive oil
2 tbsp butter
2 garlic cloves, minced
1 tbsp flour
1 cup beef broth
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ cup sour cream
Salt, pepper, and optional paprika for garnish

Instructions:
Cook the Noodles: Boil egg noodles according to the package, drain, and toss with butter.
Sauté Beef: Heat olive oil and butter in a pan. Cook seasoned beef until browned. Remove from heat.
Prepare Vegetables: In the same pan, sauté onions and mushrooms until golden. Add garlic and cook briefly.
Make Sauce: Sprinkle flour over vegetables, stir, and cook for 1-2 minutes. Gradually add broth, Worcestershire sauce, and Dijon mustard.
Combine: Add cooked beef and sour cream to the sauce. Stir and simmer on low heat.
Serve: Pour over egg noodles or mix together. Garnish with paprika or parsley.

12/28/2025

Succulent Short Ribs Slow-Cooked in Cola with Creamy Parmesan Risotto

Ingredients:

2 lbs short ribs
2 cans cola
2 cups beef broth
1 onion, chopped
4 cloves garlic, minced
1 cup arborio rice
1/2 cup grated Parmesan cheese
4 cups chicken broth
2 tablespoons butter
Salt and pepper to taste

Directions:

Preheat oven to 325°F (163°C).
In a large oven-safe pot, sear short ribs until browned on all sides. Remove and set aside.
In the same pot, sauté onions and garlic until translucent.
Return ribs to the pot, add cola and beef broth, and bring to a simmer.
Cover and transfer to the oven. Braise for about 3 hours, or until the meat is tender.
For the risotto, melt butter in a saucepan over medium heat. Add arborio rice and toast for 2 minutes.
Gradually add chicken broth, stirring constantly, until the rice is creamy and al dente.
Stir in Parmesan cheese, season with salt and pepper.
Serve the braised short ribs over the creamy risotto.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

12/28/2025

Cheesy Meatball Pasta Bake Recipe

Ingredients Overview:

For the Meatballs: Lean beef, breadcrumbs (or grated vegetables as an alternative), egg, garlic, and spices.
For the Sauce: A flavorful blend of sautéed onion, celery, and carrots with plum tomatoes, tomato paste, passata, maple syrup, and herbs.
For Baking: Combine with pasta, layer in a dish, sprinkle with mozzarella and cheddar, and bake.
Steps:

Prepare the meatballs, ensuring they’re tender yet firm by using a mix of breadcrumbs and egg.
Create a tomato sauce base with aromatic vegetables and simmer with herbs for depth of flavor.
Assemble the pasta bake, layering pasta, sauce, and meatballs. Top generously with cheese and bake to perfection.
Pair this dish with a fresh salad or steamed vegetables for a balanced, crowd-pleasing meal

12/28/2025

Flavorful and Quick Bang Bang Chicken Skillet
Ingredients:

6 boneless, skinless chicken thighs
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
2 tbsp olive oil
1 recipe of Bang Bang sauce (or store-bought)
Chopped green onions
Directions:

In a small dish, combine salt, pepper, and paprika. Season both sides of the chicken thighs.
Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5 minutes per side or until it reaches an internal temperature of 165°F. Remove and keep warm.
Pour Bang Bang sauce into the skillet, stirring well to lift browned bits from the pan. Simmer for 1-2 minutes to warm the sauce.
Return the chicken to the pan, coating generously with the sauce.
Garnish with green onions and serve alongside a fresh wedge salad, roasted vegetables, or fluffy rice.

12/28/2025

Spicy Cajun Salmon and Shrimp Delight

Transform your dinner routine with this gourmet take on Cajun salmon and shrimp. Bathed in a luscious Cajun cream sauce featuring Monterey Jack cheese and vibrant baby spinach, this dish is sure to impress.

Ingredients:
For the Creamy Sauce:

5 tbsp unsalted butter
1 tbsp all-purpose flour
2 tsp Cajun spice blend
1 tsp smoked paprika
1 cup heavy cream
1 cup chicken stock
1 cup shredded Monterey Jack cheese
2 cups fresh baby spinach leaves
For the Seafood:

4 skinless salmon fillets (about 4 oz each)
1 lb jumbo shrimp, peeled and deveined
2 tbsp Cajun seasoning (split)
2 tbsp unsalted butter
1 tbsp olive oil
Chopped parsley for garnish

Steps:
Craft the Sauce: Melt butter in a skillet over medium heat. Sprinkle in flour and spices, stirring to blend. Slowly whisk in cream and stock. Simmer gently until thick. Stir in cheese and spinach until creamy and vibrant.
Cook the Seafood: Season salmon with Cajun seasoning. Heat butter and oil in a pan, then sear salmon until cooked through. Remove and tent with foil. Repeat with shrimp, cooking until pink and opaque.
Assemble and Serve: Nestle salmon and shrimp into the sauce, garnish with parsley, and pair with your favorite side dishes.

12/28/2025

Chicken and Shrimp Alfredo 🔥🔥

**Ingredients:**
- 200g fettuccine pasta
- 200g chicken breast, sliced
- 150g shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon unsalted butter

**Directions:**
1. Cook fettuccine pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chicken slices and cook until golden brown and no longer pink inside. Remove chicken from the skillet.
3. In the same skillet, add the shrimp and cook until they turn pink. Remove shrimp and set aside with the chicken.
4. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
6. Return chicken and shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes, or until heated through.
7. Toss cooked pasta in the Alfredo sauce until well coated. Garnish with fresh parsley before serving.

12/28/2025

Classic Chicken Piccata with Zesty Lemon Caper Sauce 🔥✅️

Ingredients:

4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chicken broth
1/4 cup lemon juice
2 tablespoons capers, drained
1 tablespoon fresh parsley, chopped
Lemon slices, for garnish
Directions:

Prepare the Chicken:
Flatten the chicken breasts to 1/4 inch thickness using a meat mallet or rolling pin. In a shallow bowl, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.
Cook the Chicken:
In a large skillet, heat olive oil and butter over medium heat. Add chicken; cook until golden brown on each side and no longer pink, about 3-4 minutes per side. Remove chicken from the skillet and keep warm.
Make the Lemon Sauce:
In the same skillet, add chicken broth and lemon juice. Bring to a boil while scraping up any browned bits from the pan. Stir in capers and simmer until the sauce is slightly reduced, about 2 minutes.
Serve:
Return chicken to the skillet and heat through. Garnish with chopped parsley and lemon slices. Serve the chicken drizzled with the lemon caper sauce.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal per serving | Servings:

12/28/2025

12/28/2025

Gourmet Butter Garlic Lobster Tails
Ingredients:

4 lobster tails
1/2 cup unsalted butter, melted
4 garlic cloves, minced
1 tablespoon fresh lemon juice
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with foil.
Using kitchen shears, cut the top shell of each lobster tail down to the fin, and gently pull the meat out, resting it on top of the shell.
In a small bowl, mix together the melted butter, minced garlic, lemon juice, paprika, salt, and pepper.
Place the prepared lobster tails on the baking sheet and generously brush the butter mixture over the lobster meat.
Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and slightly browned on top.
Remove from the oven and garnish with fresh parsley and lemon wedges before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal | Servings: 4 servings

12/27/2025

Pan-Seared Mediterranean Cod in Tomato Basil Sauce

Ingredients:

4 cod fillets
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups cherry tomatoes, halved
1 can (14.5 oz) diced tomatoes
1/2 cup fresh basil leaves, chopped
1/4 cup dry white wine
Salt and pepper to taste
Lemon wedges for serving
Directions:

Season the cod fillets with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the cod fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, and sauté for 2-3 minutes until softened.
Add the cherry tomatoes and cook for another 3 minutes until they start to break down.
Stir in the diced tomatoes, white wine, and half of the basil. Simmer for 10 minutes to allow the flavors to meld.
Return the cod fillets to the skillet and spoon the sauce over the top. Simmer for another 2-3 minutes to heat the fish through.
Serve the cod fillets with the tomato basil sauce spooned over the top and garnished with the remaining basil and lemon wedges.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 250 kcal | Servings: 4 servings

12/27/2025

Savory Steak Diane with Creamy Cognac Sauce

Ingredients:
4 beef tenderloin steaks, 1-inch thick
1 tablespoon olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1/2 cup cognac
1 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Directions:
Season the steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallot and garlic, and sauté until softened, about 2 minutes.
Carefully add the cognac to the skillet. Allow it to cook down for about 1 minute.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook, stirring frequently, until the sauce has thickened, about 5 minutes.
Return the steaks to the skillet and spoon the sauce over them. Cook for an additional 2-3 minutes, or until the steaks are heated through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 600 kcal | Servings: 4 servings

12/27/2025

Golden Honey-Glazed Chicken with a Mustard Twist

Recipe:

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1 teaspoon fresh thyme leaves
2 cloves garlic, minced
Directions:

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large ovenproof skillet over medium-high heat.
Add the chicken to the skillet and sear until golden, about 3-4 minutes per side.
In a small bowl, whisk together honey, both mustards, apple cider vinegar, thyme, and garlic.
Pour the honey mustard mixture over the chicken in the skillet.
Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is thoroughly cooked and the sauce has thickened.
Baste the chicken with the sauce halfway through cooking.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 310 kcal | Servings: 4 servings