Meat and Potato Casserole

Meat and Potato Casserole 🍲🥔

Ingredients:

1 lb ground beef (or ground pork, turkey, or sausage)

1 medium onion, diced

3–4 medium potatoes, peeled and thinly sliced

1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

1/2 cup milk

1 1/2 cups shredded cheddar cheese (divided)

2 tbsp butter (melted)

1 tsp garlic powder

1 tsp smoked paprika (optional)

Salt and black pepper to taste

Fresh parsley (for garnish, optional)

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Instructions:

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

2. Cook the meat: In a skillet over medium heat, cook ground beef and diced onion until browned. Drain excess fat. Season with salt, pepper, and garlic powder.

3. Prepare the potatoes: Peel and thinly slice potatoes (about 1/8-inch thick).

4. Mix sauce: In a bowl, whisk together cream of mushroom soup and milk until smooth.

5. Assemble casserole:

Layer half the sliced potatoes in the baking dish.

Spread half the cooked meat mixture over the potatoes.

Pour half of the soup mixture over the top.

Sprinkle with 1/2 cup cheese.

Repeat layers with remaining potatoes, meat, and soup mixture.

6. Top it off: Cover with foil and bake for 50–55 minutes, until potatoes are tender. Remove foil, sprinkle with the remaining cheese, and bake uncovered for another 10 minutes until golden and bubbly.

7. Serve: Let rest 5 minutes before serving. Garnish with parsley if desired.

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✨ Tip: You can add frozen mixed veggies, sliced mushrooms, or even bacon bits to make it extra hearty.

Seafood Salad

 

Seafood Salad 🦐🦑

Ingredients

8 ounces imitation crab meat (flaked style or sticks cut into slices)

8 ounces raw shrimp (51-60 count, peeled and deveined)

1 lemon (quartered)

1/2 cup celery (finely diced)

3 tablespoons red onion (minced)

1/2 teaspoon Old Bay seasoning

2 teaspoons lemon juice

Salt and pepper (to taste)

1/2 cup mayonnaise

1 1/2 tablespoons fresh dill (chopped, plus more for garnish)

Instructions

Cook the Shrimp:

Bring a pot of salted water to a boil. Add the quartered lemon.

Add the shrimp to the pot and cook for 1-2 minutes, or until pink and opaque.

Transfer the shrimp to a bowl of ice water to stop the cooking process.

Once cooled, drain the shrimp and pat dry.

Combine Ingredients:

In a large bowl, combine the cooked shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and chopped dill.

Toss gently to coat all the ingredients well.

Garnish and Serve:

Garnish with additional fresh dill if desired.

Serve immediately, or cover and refrigerate for up to 2 days for a chilled option.

This seafood salad is light, refreshing, and perfect for a quick lunch or a delightful appetizer

Sunshine Lemon Butter Cod

🌞 Sunshine Lemon Butter Cod (Serves 2)
Ingredients:
2 cod fillets (about 6 oz each)
2 tablespoons butter
1 tablespoon olive oil
1 lemon, zested and juiced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Salt and pepper, to taste

Instructions:
1. Prep: Preheat your oven to 375°F (190°C). Pat the cod fillets dry with paper towels—this helps them crisp up nicely.

2. Sauté: Melt the butter and olive oil in an oven-safe skillet (cast iron works great!). Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.

3. Season & Bake: Season the cod fillets generously with salt and pepper. Place them in the skillet, nestled in the garlic butter. Pour the lemon juice over the cod. Sprinkle with lemon zest and half of the parsley.

4. Bake: Transfer the skillet to the oven and bake for 12–15 minutes, or until the cod flakes easily with a fork (time will vary depending on thickness).

5. Serve: Remove from the oven, spoon the buttery lemon sauce over the fish, and sprinkle with the remaining fresh parsley. Serve warm with your favorite sides.



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Moqueca Fish Stew

🐟 Moqueca Fish Stew
Ingredients:
1 ½ lbs (700g) firm white fish (cod, halibut, sea bass, or snapper), cut into chunks
2 tbsp olive oil
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
2 medium tomatoes, chopped
1 tsp paprika
1 tsp ground cumin
1 tsp chili flakes (optional, for heat)
1 can (14 oz / 400ml) coconut milk
1 cup fish or chicken broth
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Salt & black pepper, to taste


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Instructions:
1. Marinate the fish
Season the fish chunks with lime juice, salt, pepper, and a pinch of paprika. Let sit while prepping the stew.


2. Sauté the base
In a large pot, heat olive oil. Add onion, garlic, and bell peppers. Cook until softened.


3. Build the flavors
Stir in chopped tomatoes, paprika, cumin, and chili flakes. Cook 5 minutes until tomatoes break down.


4. Add liquid
Pour in coconut milk and broth. Stir well, bring to a gentle simmer.


5. Cook the fish
Gently add fish chunks into the stew. Simmer uncovered for 10–15 minutes until fish is cooked through and tender.


6. Finish
Taste and adjust with more salt, pepper, or lime juice.


7. Serve
Garnish with fresh cilantro. Traditionally served with white rice and farofa (toasted cassava flour).




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✨ Tip: Some versions add shrimp or palm oil (dendê oil) for authenticity, but it’s still delicious without.

Apple Cinnamon Cake

🍰 Apple Cinnamon Cake Recipe
Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (optional)
½ teaspoon salt
½ cup unsalted butter (softened)
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream (or plain Greek yogurt)
2 medium apples, peeled and diced (Honeycrisp, Gala, or Granny Smith work great)

Cinnamon Sugar Topping:
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons chopped walnuts or pecans (optional)


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Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan (or line with parchment).

2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

4. Beat in the eggs one at a time, then stir in vanilla. Mix in the sour cream.

5. Add dry ingredients gradually, mixing just until combined.

6. Gently fold in the diced apples.

7. Spread half the batter into the prepared pan. Sprinkle with half the cinnamon sugar topping. Add the rest of the batter, then top with the remaining cinnamon sugar mixture (and nuts if using).

8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cool slightly before serving. Delicious warm or at room temperature!



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👉 You can also drizzle with a simple glaze (powdered sugar + milk + vanilla) for extra sweetness.

Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet
Ingredients:
2 tbsp butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups cooked chicken, shredded (rotisserie works great)
2 cups egg noodles (uncooked)
2 ½ cups chicken broth
1 cup milk (or half-and-half for creamier)
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas
½ tsp thyme (dried)
½ tsp parsley (dried)
Salt & pepper, to taste


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Instructions:
1. Sauté veggies – In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic.

2. Add liquids & noodles – Stir in chicken broth, milk, cream of chicken soup, thyme, parsley, salt, and pepper. Add the uncooked egg noodles and stir to coat.

3. Simmer – Bring to a boil, then reduce to a gentle simmer. Cover and cook 10–12 minutes, stirring occasionally, until noodles are tender.

4. Add chicken & peas – Stir in shredded chicken and frozen peas. Cook another 3–4 minutes until heated through.

5. Finish & serve – Adjust seasoning, garnish with a little extra parsley, and serve warm.



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💡 Optional add-ins:
Top with crushed Ritz crackers or puff pastry squares for that pot pie crust vibe.
Stir in ½ cup shredded cheddar or parmesan for extra creaminess.

Fish Stew Recipe

🥘 Fish Stew Recipe
Ingredients:
1 ½ lbs (700 g) white fish fillets (cod, halibut, tilapia, or haddock), cut into chunks
2 tbsp olive oil
1 onion, finely chopped
1 red bell pepper, diced
2 carrots, sliced
3 cloves garlic, minced
1 tsp paprika
½ tsp cayenne pepper (optional, for heat)
1 tsp dried thyme (or 2 sprigs fresh thyme)
1 can (14 oz / 400 g) diced tomatoes
4 cups (1 liter) fish stock or chicken broth
1 cup (240 ml) coconut milk or heavy cream (optional, for richness)
Salt and black pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
Lemon wedges (for serving)


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Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and carrots. Cook for 5–6 minutes until softened.

2. Stir in garlic, paprika, cayenne, and thyme. Cook for 1 minute until fragrant.

3. Add diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Stir in coconut milk (if using). Season with salt and pepper.

5. Add fish chunks and simmer gently for 6–8 minutes, until fish is just cooked through (don’t stir too much to keep fish pieces intact).

6. Taste and adjust seasoning.

7. Serve hot, garnished with parsley/cilantro and lemon wedges on the side.



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✅ Tips & Variations:
Add shrimp, clams, or mussels for a mixed seafood stew.
Toss in diced potatoes or zucchini to make it heartier.
Serve with crusty bread, rice, or couscous to soak up the broth.