Mfn Cornbread

04/11/2025

Steak and lobster tail platter !

04/11/2025

Honey garlic salmon, shrimp fried rice and mixed veggies

04/11/2025

Hot lemon pepper wings

03/11/2025

HUGE POT of Chilli At Home
Ingredients:
1 pound ground beef (or turkey/chicken for variation)
2 cans of beans (pinto, black, kidney, or white beans, your choice!)
2 tablespoons olive oil
1 cup chopped bell peppers (vary colors for a vibrant presentation)
1/2 cup chopped onions (diced finely for those who prefer milder taste)
2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)
2 cans (28 ounces each) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon fresh cilantro, chopped
Hot sauce, to taste
Salt and pepper, to taste
Step by Step:
In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.
Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.
Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.
Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.
Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side

30/10/2025

Creamy Lemon Herb Chicken with Roasted Potatoes, Broccoli & Rice 😋
Ingredients:
🍗 2 boneless chicken breasts
🍋 Juice of 1 lemon + extra wedges for serving
🧄 2 garlic cloves, minced
🌿 2 tbsp fresh parsley, chopped (plus more for garnish)
🛢️ 3 tbsp olive oil (divided)
🥔 2 medium potatoes, peeled and diced
🥦 2 cups broccoli florets
🍚 1 cup basmati or jasmine rice
🧂 Salt & pepper, to taste
For the Creamy Herb Sauce:
🥄 2 tbsp mayonnaise or Greek yogurt
🥄 1 tbsp Dijon mustard
🍋 1 tbsp lemon juice
🧂 Salt & black pepper, to taste
🌿 1 tsp dried or fresh herbs (e.g. thyme or oregano)
👩‍🍳 Instructions:
Cook the rice: Rinse rice under cold water. Cook in 2 cups of water until fluffy (12–15 minutes). Set aside and keep warm.
Roast potatoes: Toss diced potatoes with 1.5 tbsp olive oil, salt, pepper, and half of the parsley. Roast at 200°C (400°F) for 25–30 minutes until golden and crisp.
Steam or blanch broccoli: Cook broccoli florets in boiling water for 2–3 minutes or steam until just tender. Drain and set aside.
Grill the chicken: Season chicken with lemon juice, garlic, salt, pepper, and 1 tbsp olive oil. Grill or pan-sear 6–7 minutes per side until golden and cooked through. Let rest and slice.
Make the sauce: Mix mayo or yogurt, Dijon mustard, lemon juice, herbs, salt, and pepper until smooth.
Assemble the dish: Plate the rice, top with grilled chicken slices, potatoes, and broccoli. Drizzle creamy sauce over chicken. Garnish with lemon wedges and fresh parsley.
🔄 Notes & Substitutions:
Yogurt can be used instead of mayo for a lighter sauce.
Add a sprinkle of parmesan to the potatoes before roasting for extra flavor.

30/10/2025

Glazed Chicken Filets with Rice, Garlic Potatoes & Roasted Veggies 😋
Ingredients
For the Chicken & Glaze:
2 chicken breasts, cut into thick strips 🍗
2 tbsp olive oil 🫒
Salt & black pepper to taste 🧂
2 cloves garlic, minced 🧄
3 tbsp soy sauce 🍶
1 tbsp honey 🍯
1 tsp Dijon mustard (optional)
1 tbsp lemon juice 🍋
½ tsp cornstarch (for thickening)
Chopped fresh parsley for garnish 🌿
For the Garlic Potatoes:
400g waxy potatoes, peeled and cubed 🥔
2 tbsp olive oil 🫒
1 garlic clove, finely chopped 🧄
Salt & pepper to taste 🧂
1 lemon wedge (for serving) 🍋
Chopped parsley 🌿
For the Sautéed Mushrooms:
200g mushrooms, sliced 🍄
1 small onion, thinly sliced 🧅
1 tbsp olive oil 🫒
Salt & pepper to taste 🧂
For the Roasted Tomatoes:
6 small vine tomatoes 🍅
Drizzle of olive oil 🫒
Salt to taste 🧂
For the Rice:
200g basmati rice 🍚
Salt for cooking water 🧂
Fresh parsley for garnish 🌿
👩‍🍳 Instructions
Start the potatoes: Boil the cubed potatoes in salted water for 10–12 minutes until just tender. Drain.
Sauté potatoes: In a pan, heat olive oil and cook potatoes with chopped garlic until golden and crispy (about 8–10 minutes). Season and finish with lemon juice and parsley.
Roast tomatoes: Preheat oven to 200°C (390°F). Place whole tomatoes on a baking tray, drizzle with olive oil and salt. Roast for 12–15 minutes until blistered.
Sauté mushrooms: In a separate pan, heat olive oil and sauté onions for 2 minutes. Add mushrooms and cook until browned and soft (about 7 minutes). Season to taste.
Cook the rice: Rinse and cook the rice in salted water according to package instructions. Fluff and set aside.
Prepare the chicken glaze: In a small bowl, mix soy sauce, honey, lemon juice, garlic, mustard, and cornstarch.
Cook the chicken: In a large pan, heat olive oil and cook seasoned chicken for 6–8 minutes per side until golden and cooked through. Pour in the glaze and simmer for 2–3 minutes until thickened and glossy.
Assemble the plate: Scoop rice onto the plate, add chicken with glaze, crispy potatoes, sautéed mushrooms, and roasted tomatoes. Garnish everything with fresh parsley.
💡 Notes & Variations
Swap honey with maple syrup or agave for a twist.
Add chili flakes to the glaze for a spicy kick.
Substitute basmati rice with quinoa or mashed potatoes.
Roasted bell peppers can be added for extra color.

30/10/2025

Chicken Fajita Rice Bake😋
Ingredients:
2 cups cooked rice (white or brown)
2 chicken breasts, cut into strips or cubes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or a mix)
½ cup sour cream (for topping)
Fresh coriander or parsley, for garnish
Instructions:
1. Preheat oven:
Set to 190°C (375°F).
2. Cook the chicken:
In a large pan, heat olive oil over medium heat.
Add chicken, season with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
Cook until golden brown and fully cooked (about 6–8 minutes).
Remove and set aside.
3. Sauté the vegetables:
In the same pan, add a bit more oil if needed.
Sauté the onions and bell peppers until soft and slightly charred (about 5 minutes).
4. Assemble the bake:
In a baking dish, spread the cooked rice evenly.
Layer the sautéed peppers and onions over the rice.
Add the cooked chicken on top.
Sprinkle shredded cheese evenly over the top.
5. Bake:
Place in the oven for 10–15 minutes, until the cheese melts and everything is heated through.
6. Serve:
Top with a dollop of sour cream and fresh coriander or parsley.
Serve warm and enjoy!
🍋 Optional Add-ins:
A squeeze of lime juice before serving for freshness.
Add corn or black beans for extra texture.
Use spicy salsa instead of sour cream for a kick

21/10/2025

21/10/2025

YAY

21/10/2025

20/10/2025

What do you guys think. Is this cooked too much or not enough

17/10/2025

What we Cook Today????