CABBAGE AND EGGS

 

Ingredients :

1 Tbsp butter or olive oil I like a combination of the two1 garlic clove minced1 cup lightly packed cabbage finely shredded2 eggs lightly beatensalt and pepper to taste

Préparations :

Heat a non-stick pan over medium heat.Add in the butter and/or oil and spread it in the pan.Add in the garlic and let it become fragrant for 20 seconds or so.Add in the cabbage and cook, stirring frequently, until it softens, about 3-5 minutes. I like to cook mine until it is beginning to caramelize, which can take a minute or two longer.Spread the cabbage out in a thin layer.Pour in the eggs, tilting the pan a bit to spread them out.Let the eggs cook for about 15-20 seconds and then fold them over gently until they are cooked through.Remove from heat and serve immediately!Enjoy!

ENJOY

Classic pot roast

 

Ingredients :

3lb roast chuck, shoulder cuttingSalt of food and black pepper to taste2 tbsp olive oil1 chopped onion3 garlic cloves chopped or compressed1 tbsp j’ tomato paste2 tbsp multi-purpose flour, cassava flour1/2 cup red wine2 cups beef broth2lb small yellow potatoes1lb carrots, cut2 laurel leavesFresh parsley or corianderFresh thyme

Préparations :

Start by sprinkling meat with salt and pepper on all sides.Heat the oil in a Dutch oven or a large pot. To close the moisture and flavor, brown the roast on all sides [about 15 minutes]. Put it on a plate to cool.Add the onion and garlic to the remaining fat in the pot and cook until the onion is transparent [about 2-3 minutes]. Then add the tomato paste followed by the flour. Flour will absorb all oil/moisture at this stage. Add the wine, whisk and drop for 1-2 minutes. Add beef broth, bay leaves and two sprigs of fresh thyme.Reintroduce beef into the pot. Carrot and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 ° F, covered.Garnish with fresh parsley or coriander before serving.Enjoy !Next

ENJOY

Easy Made Italian Meatloaf

 

Ingredients 🛒

For the Meatloaf Mixture:

1 ½ lbs ground beef (80/20 for the best flavor)

½ lb ground Italian sausage (mild or spicy)

1 cup Italian-style breadcrumbs (adds texture & flavor)

½ cup grated Parmesan cheese (adds richness & umami)

½ cup whole milk (keeps the meatloaf tender)

2 large eggs, beaten (helps bind everything together)

1 small onion, finely diced (for flavor & moisture)

3 cloves garlic, minced (adds classic Italian aroma)

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional, for a little heat)

½ teaspoon salt

½ teaspoon black pepper

For the Topping:

1 cup marinara sauce (homemade or store-bought) 🍅

½ cup shredded mozzarella cheese 🧀

2 tablespoons fresh basil or parsley, chopped (for garnish)

Step-by-Step Instructions 👨‍🍳

Instructions:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or grease a loaf pan.

2. Prepare the Meatloaf Mixture

In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, milk, eggs, onion, garlic, and seasonings.

Mix everything gently with your hands or a spatula until just combined. (Overmixing can make the meatloaf tough!)

3. Shape the Meatloaf

Form the mixture into a loaf shape and place it on the prepared baking sheet or press it into a loaf pan.

Bake uncovered for 40 minutes.

4. Add the Marinara & Cheese

Remove the meatloaf from the oven and spread the marinara sauce evenly over the top.

Sprinkle shredded mozzarella cheese on top.

Return to the oven and bake for 10–15 more minutes, or until the cheese is melted and bubbly.

5. Let It Rest & Serve

Rest for 10 minutes before slicing to lock in the juices.

Garnish with fresh basil or parsley.

Slice and serve with extra marinara sauce on the side.

Serving Suggestions 🍽️

✔ With Pasta – Serve over spaghetti or fettuccine with extra marinara. 🍝

✔ With Garlic Bread – Toasted garlic bread pairs perfectly. 🥖

✔ With Roasted Veggies – Roasted zucchini, asparagus, or bell peppers balance the richness. 🌿

Storage & Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Wrap slices tightly in foil or plastic wrap and freeze for up to 3 months.

Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave for 1-2 minutes.

Why You’ll Love This Recipe ❤️

✔ Packed with Italian Flavor – Parmesan, garlic, oregano, and marinara create a delicious Italian twist.

✔ Juicy & Moist – The mix of beef, sausage, and milk keeps it tender and rich.

✔ Easy to Make – Simple steps with no complicated ingredients.

✔ Family Favorite – Everyone will love this comforting and cheesy dish!

Enjoy!Categories

For the Garlic Butter Steak Bites

 

Ingredients :

1 1/2 lbs sirloin steak, cut into bite-sized piecesSalt and pepper to taste2 tablespoons olive oil5 cloves garlic, minced4 tablespoons unsalted butterFresh parsley, chopped (for garnish)For the Cheesy Smashed Potatoes:1 1/2 lbs baby potatoes1/4 cup olive oilSalt and pepper to taste1 cup shredded cheddar cheese2 tablespoons unsalted butter2 cloves garlic, mincedFresh chives, chopped (for garnish)

Préparations :

Preheat your oven to 425°F (220°C).Place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15 minutes.Drain the potatoes and transfer them to a baking sheet.Using the bottom of a glass or a potato masher, gently smash each potato to flatten it slightly.Drizzle the potatoes with olive oil and season with salt and pepper.Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown.Step 2: Add the CheeseRemove the potatoes from the oven and sprinkle with shredded cheddar cheese.Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.Step 3: Prepare the Garlic ButterIn a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.Add the minced garlic and cook for about 1 minute until fragrant.Drizzle the garlic butter over the cheesy smashed potatoes and garnish with chopped fresh chives. Keep warm.Step 4: Cook the Steak BitesWhile the potatoes are baking, season the steak bites with salt and pepper.Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the steak bites to the skillet in a single layer. Cook for 2-3 minutes on each side, or until they reach your desired level of doneness. Remove the steak bites from the skillet and set aside.In the same skillet, add the remaining 4 tablespoons of unsalted butter and minced garlic. Cook for about 1 minute until fragrant.Return the steak bites to the skillet and toss to coat them in the garlic butter sauce.Cook for an additional 1-2 minutes to heat everything through

ENJOY

Spinach Stuffed Pastry

 

Ingredients

2 sheets puff pastry, thawed2 cups fresh spinach, chopped1 cup ricotta cheese1/2 cup grated Parmesan cheese1 egg, beaten (for egg wash)1 tsp garlic powderSalt and pepper to taste1 tbsp olive oil

Preparation

Preheat Oven:Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.Prepare the Filling:In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes.Remove from heat and let it cool slightly.In a medium bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix well.Assemble the Pastries:Roll out the puff pastry sheets on a lightly floured surface.Cut each sheet into 4 squares (you should have 8 squares total).Place a spoonful of the spinach and cheese mixture in the center of each square.Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.Transfer the pastries to the prepared baking sheet.Apply Egg Wash:Brush the tops of the pastries with the beaten egg for a golden finish.Bake:Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.

Homemade Meatloaf

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf

The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!

Ingredients

1 1/4 C. old fashioned rolled oats

1/4 cup milk

1 lb. ground beef

2 large eggs, beaten

1 pkg. dry onion soup mix

1 clove garlic, minced

1 T. Worcestershire sauce

3 T. ketchup

1/2 tsp. pepper

Topping

1/4 C. ketchup

1 tsp. Worcestershire sauce

1 tsp. yellow mustard

How To Make Homemade Meatloaf

Place the oats in a large bowl and add the milk. Stir to coat the oats and let sit for about 15 minutes to soak up the milk. Add in the ground beef, eggs, onion soup mix, garlic, Worcestershire sauce, ketchup and pepper.

Use you hand and mix it all together working the oats into the meat.Once it’s all pulled together place it in a 9 x 9 baking pan and form into a loaf about 1 & 3/4″ thick. Place in a 375 degree oven for 30 minutes.

Meanwhile make the topping by whisking the ingredients together. After 30 minutes in the oven, remove and brush with the topping and coat the sides too. Place back in the oven for 10 more minutes. Let sit for 5 minutes before slicing

 

Old Fashioned Stuffed Cabbage Rolls

 

Ingredients :

1 cup COOKED long-grain rice (or similar variety)1.5 pounds lean ground beef (or ‘extra lean’)1.5 tablespoons Worcestershire sauce1 large egg1 yellow onion , peeled and minced⅓ cup parsley , roughly chopped3 cloves garlic , minced1.5 teaspoons salt½ teaspoon black pepper½ teaspoon dried dill½ teaspoon onion powder

½ to 1 teaspoon red chili flakes (optional)42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)½ cup water (leftover from boiling cabbage)fresh dill , chopped (garnish, optional)

Préparations :

Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don’t

discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan. Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down. Continue with remaining ground beef mixture/leaves.Combine remaining tomato sauce with ½

cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.Note: You could stir in about a tablespoon or so of white or brown sugar into the tomato sauce if you want less of a tomato bite. I like the brightness of tomatoes, so I skip this.Top with more cabbage leaves. Cover casserole dish tightly with foil. Cover and bake about 2 hours and 15 minutes to 2 hours 30 minutes.Once done, be careful removing foil covering as there will be steam. Discard top cabbage leaves. Allow to cool for 20 minutes or so before digging in. Garnish, if desired. Enjoy!