Mediterranean Lamb Shanks with Lemon and Oregano

 

Mediterranean Lamb Shanks with Lemon and Oregano

Ingredients:

4 lamb shanks

3 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

2 lemons (juice and zest)

1 cup chicken or beef broth

1/2 cup dry white wine

2 tablespoons dried oregano (or fresh, chopped)

1 teaspoon ground cumin

1/2 teaspoon paprika

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

2 sprigs fresh rosemary (optional)

Fresh parsley, for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (160°C).

2. Sear the Lamb Shanks: Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the lamb shanks with salt, pepper, and paprika. Sear them on all sides until browned, about 3-4 minutes per side. Remove and set aside.

3. Sauté Aromatics: In the same pot, add the remaining olive oil and cook the chopped onions until soft and translucent (5 minutes). Add the minced garlic and cook for another 1-2 minutes.

4. Deglaze the Pot: Pour in the white wine and scrape up any browned bits on the bottom of the pot. Let the wine simmer for 2 minutes.

5. Combine Flavors: Add the chicken or beef broth, lemon juice, lemon zest, oregano, and cumin to the pot. Stir to combine.

6. Braise the Lamb: Return the lamb shanks to the pot, making sure they're partially submerged in the liquid. Add the rosemary sprigs if using. Cover the pot with a lid and transfer to the preheated oven.

7. Cook Until Tender: Braise the lamb shanks in the oven for 2.5 to 3 hours, until the meat is tender and falling off the bone. Check periodically and add more broth if needed.

8. Garnish and Serve: Remove the pot from the oven and let it rest for 10 minutes. Garnish the lamb with freshly chopped parsley and serve with rice, mashed potatoes, or crusty bread to soak up the juices.

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Prep Time: 20 minutes | Cook Time: 3 hours | Servings: 4 | Calories: ~450 kcal per serving

Enjoy this hearty and flavorful Mediterranean dish, perfect for  #foodaroundtheworld  

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Creamy Mexican Chicken Casserole

  

 Creamy Mexican Chicken Casserole

Description:

A cheesy, creamy, flavor-packed casserole loaded with tender chicken, corn, beans, and gooey melted cheese — the ultimate Tex-Mex comfort food for busy weeknights!

Ingredients:

3 cups cooked chicken, shredded (rotisserie works great)

1 can (10 oz) Rotel diced tomatoes with green chilies, drained slightly

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 packet (1 oz) taco seasoning mix

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

2 cups crushed tortilla chips (or Doritos, for extra flavor)

Fresh cilantro or green onions, for garnish

Instructions:

Preheat the Oven:

Preheat to 350°F (175°C). Grease a 9x13-inch baking dish.

Mix the Base:

In a large bowl, combine cream of chicken soup, sour cream, Rotel, and taco seasoning. Stir until smooth.

Add the Good Stuff:

Stir in shredded chicken, corn, black beans, and 1 cup of cheese.

Layer the Casserole:

Spread half of the crushed tortilla chips in the bottom of the baking dish.

Pour the chicken mixture over the chips.

Top with remaining chips and cheese.

Bake:

Bake uncovered for 25–30 minutes, until hot and bubbly with golden cheese on top.

Garnish & Serve:

Sprinkle with cilantro or green onions before serving.

Enjoy warm with a side of guacamole, salsa, or Spanish rice.

Decadent Chocolate Layer Cake with Vanilla Cream Filling

 

Decadent Chocolate Marshmallow Pecan Layer Cake

✨ Makes one 3-layer 8-inch cake (or two thicker 9-inch layers)

🥄 Chocolate Cake Layers

Ingredients:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

2 tsp baking soda

1 tsp baking powder

½ tsp salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot water (or hot brewed coffee for depth)

Instructions:

Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment.

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Add eggs, buttermilk, oil, and vanilla. Beat until combined.

Slowly add hot water or coffee while mixing — the batter will be thin.

Divide into pans and bake 30–35 minutes, or until a toothpick comes out clean.

Cool in pans 10 minutes, then turn out to cool completely.

🍥 Creamy White Filling with Pecans

Ingredients:

1 ½ cups heavy whipping cream

¾ cup powdered sugar

8 oz cream cheese, softened

½ tsp vanilla extract

1 cup chopped toasted pecans

Instructions:

Beat cream cheese until smooth. Add powdered sugar and vanilla.

In a separate bowl, whip cream until stiff peaks form.

Fold whipped cream into cream cheese mixture until light and fluffy.

Fold in toasted pecans. Chill until ready to use.

🍫 Glossy Chocolate Ganache Drip

Ingredients:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

1 tbsp butter (for shine)

Instructions:

Heat cream until steaming, then pour over chocolate.

Let sit 2 minutes, then stir until smooth. Add butter and stir until glossy.

Cool slightly before pouring over the cake (still pourable but thickened).

🎉 Assembly & Toppings

Toppings:

Mini marshmallows

Chopped pecans

Chocolate cake crumbs (from trimming layers)

To Assemble:

Place one cake layer on a serving plate. Spread half the creamy pecan filling.

Add second layer, spread remaining filling, then top with third cake layer.

Pour ganache over the top, letting it drip luxuriously down the sides.

While ganache is still soft, top with mini marshmallows, chopped pecans, and cake crumbs.

Chill for 15 minutes to set, then serve at room temperature for gooey goodness.

It’s rich, nutty, creamy, and dramatic — basically dessert royalty. Want to turn this into cupcakes or a sheet cake version too? I got you.

Coconut Shrimp Curry

 

Coconut Shrimp Curry

Ingredients:

1 lb extra-large shrimp, peeled and deveined

¼ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper

2 tbsp lemon juice

1 tbsp coconut oil

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

½ tsp black pepper (freshly ground)

½ tsp salt (or to taste)

½ tsp turmeric

2 tsp ground coriander

1 tsp curry powder

14½ oz diced tomatoes

13½ oz full-fat coconut milk

2 tbsp fresh cilantro (or parsley), chopped (for garnish)

Cooked rice, for serving

Instructions:

In a small bowl, toss the shrimp with salt, black pepper, cayenne pepper, and lemon juice. Cover and refrigerate for about 10 minutes to marinate.

While the shrimp marinates, heat the coconut oil in a medium skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes, until soft.

Add the minced garlic and ginger. Cook for another minute until fragrant.

Stir in the black pepper, salt, turmeric, ground coriander, and curry powder. Cook for about 30 seconds to bloom the spices.

Pour in the diced tomatoes (with their juices) and the coconut milk. Stir well and bring the mixture to a gentle boil. Let it simmer for 5 minutes, stirring occasionally.

Add the marinated shrimp (with any accumulated juices) into the sauce. Cook for 2 minutes, or until the shrimp turns pink and is cooked through.

Remove from heat. Stir in the chopped cilantro (or parsley).

Serve the curry hot over cooked rice, and enjoy every rich, creamy bite!

Prep Time: ~10 minutes

Cook Time: ~15 minutes

Total Time: ~25 minutes

Servings: About 4

Crispy Orange Pepper Fried Chicken 🍗

  Crispy Orange Pepper Fried Chicken 

Craving something crispy, juicy, and packed with flavor? This Honey Orange Pepper Fried Chicken recipe will take your fried chicken game to a whole new level! The zesty orange pepper seasoning combined with a sweet honey glaze is a match made in heaven. Perfectly seasoned, golden fried chicken smothered in a citrusy honey sauce—get ready for a flavor explosion!

Ingredients:

For the chicken:

3 lbs of chicken (wings, drums, thighs)

4 cups of corn oil

1 tbsp all-purpose seasoning

1 tsp Cajun seasoning

1 tsp garlic powder

1 tsp onion powder

1/2 chicken bouillon cube

1 tsp orange pepper seasoning

1 tbsp sour orange marinade

1 tbsp mojo marinade

For the chicken coating:

1 cup all-purpose flour

1 cup fine cornmeal

1 tsp Cajun seasoning

1 tsp garlic powder

1 tsp all-purpose seasoning

Honey Orange Pepper Sauce:

Juice of 1 fresh Navel Orange

1 1/2 tbsp Mike’s Hot Honey Sauce

1 tbsp honey (optional)

1 tsp orange pepper seasoning

Directions:

Prep the chicken: Pat the chicken dry and season it with all-purpose seasoning, onion powder, garlic powder, Cajun seasoning, orange pepper seasoning, chicken bouillon, mojo, and sour orange marinade. Massage the seasonings into the chicken and marinate in the fridge for 30 minutes to 1 hour.

Prepare the coating: Mix flour, cornmeal, Cajun seasoning, garlic powder, and all-purpose seasoning in a Ziploc bag. Shake well to combine.

Fry the chicken: Heat oil in a frying pan on medium heat for 5-7 minutes. Take the chicken from the fridge, add it to the Ziploc bag, and shake until coated. Fry 4 pieces at a time for 15-20 minutes or until golden brown, making sure not to overcrowd the pan.

Make the sauce: In a sauté pan on low-medium heat, squeeze the juice of the Navel orange, add honey, hot honey, and orange pepper seasoning. Simmer for 2 minutes until it starts to bubble.

Serve: Drizzle the sauce over the fried chicken, and serve hot!

Cream Cheese Cake

 Cream Cheese Cake

Ingredients:

For the Cake:

8 oz cream cheese, softened

1/2 cup vegetable oil

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

For the Glaze (optional):

1/4 cup powdered sugar

1-2 tablespoons milk or cream

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and continue beating until fully combined.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.

Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool the cake completely in the pan on a wire rack before removing the sides.

For the optional glaze, whisk powdered sugar with milk or cream until smooth and drizzle over the cooled cake.

Prep Time: 15 minutes | Cooking Time: 30-35 minutes | Total Time: 45-50 minutes

Kcal: 320 kcal | Servings: 8

Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Mashed Potato Frosting

 

Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes with Mashed Potato Frosting

Author: Emily Cookson

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 meatloaf cupcakes

Ingredients

1 lb ground beef (80/20 lean-to-fat ratio)

1/2 cup breadcrumbs

1/4 cup ketchup

2 tbsp Worcestershire sauce

1 tbsp smoky bourbon BBQ sauce

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

8 slices of bacon

2 cups mashed potatoes

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Instructions

Preheat oven to 375°F and spray a muffin tin with non-stick cooking spray.

Mix ground beef, breadcrumbs, ketchup, Worcestershire sauce, 1/2 tbsp BBQ sauce, garlic powder, salt, and pepper in a large bowl.

Divide mixture among 8 muffin cups, pressing firmly and creating a slight depression in the center.

Brush remaining BBQ sauce over each meat cup.

Wrap each meat cup with a slice of bacon, tucking ends underneath.

Bake for 25-30 minutes until internal temperature reaches 165°F and bacon is crisp.

While baking, prepare mashed potatoes and transfer to a piping bag with a star tip.

Let meatloaves rest 5 minutes before removing from tin.

Pipe mashed potatoes on top in a swirl pattern to resemble frosting.

Garnish with chopped herbs and serve warm.