Everyone would ❤️ this simple yet incredible Creamy Garlic Shrimps delight. Transform ingredients you most likely already have in your kitchen for an incredible dinner/Lunch and serve it with low carb Or carb loaded sides for an amazing meal, you will enjoy this simple delicacy which is delicious and creamy, kids would ❤️ to have such cheesy and cream filled dishes especially if it is pasta.

Ingredients for making the shrimp Pasta😋😘

• 1 tablespoon olive oil
• 1 pound (500 grams) shrimp, tails on or off
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 6 cloves garlic minced
• 1/4 cup tomato paste
• 1/2 tsp oregano ( as per your preferences)
• 1/2 cup dry white wine or chicken broth
• 1 1/2 cups reduced fat cream
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley

Method of making the creamy Shrimp Pasta😋💐

• Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl, set aside.
• Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Add tomato paste and fragrant with garlic.
• Pour in the white wine or broth allow to reduce to half while scraping any bits off of the bottom of the pan.
• Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally.
• Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
• Add boiled Al Dante pasta and combined well with the sauce so that sauce mixed well with pasta.
• Season with salt and pepper and mixed well.
• Add the shrimp back into the pan, sprinkle with parsley. Adjust the seasoning and check the consistency.
• Serve the pasta while arranging the shrimp nicely on the top with fresh parsley, if you want you can sprinkle more Parmesan cheese on the top.
• Enjoy this staple food which is very much delicious and you can have it at any point of time. Children favourite 😘❤️😋

Please Note

You can cook this preparation without cream as well if you don’t want to add cream as most of the people have some health constraints. Then simple cooked with tomato paste, cheese, garlic and shrimps with parsley.

“shepherd’s pie” as it’s called across the U.K. and Ireland—is a savory casserole made of ground meat and peas and carrots cooked in a rich gravy and topped with a mountain of mashed potatoes—or puff pastry—or both (as we do here), and sometimes cheese (yup, we do that, too). It’s the kind of food that feeds the body and nourishes the soul, especially in the winter doldrums when it’s dreary outside and dark by 4 pm.

Ingredients for Making the Shepard Pie 😘

• 2 lbsGround lamb
• 3Onions, diced
• 2 Carrots, small dice
• 4Garlic cloves, minced
• 3 tbspFresh thyme
• 2 1/2 cupsBeef stock
• 1 (12 oz.) bottle stout
• 1 tsp Salt 
• 1/2 tsp Pepper
• 3 tbspCornstarch 
• 1 cupFrozen peas
• 2Sheets puff pastry

Potato Topping 😋

• 4Large russet potatoes, peeled and cubed
• 1/4 cupHeavy cream
• 4 tbspButter
• 1 tsp saltSalt
• 1/2 tsp Pepper
• 1 Egg, lightly beaten
• 1 cupFinely grated gruyere cheese

Method for making the Shepherd pie 👌😄

1. Preheat oven to 350° F. Grease 8 (4″) disposable pie tins (found in the baking isle of your local grocery store), or eight oven proof cocottes.
2. Prepare filling by heating a large sauté pan and browning the ground lamb. Once all the meat is browned use a slotted spoon to set the meat aside.
3. Drain off all but 2 tablespoons of fat. Sauté onions and carrots until onions become translucent, about 5 minutes. Add the garlic and sauté for one minute longer. Add the meat back in with the onion mixture.
4. Add to dish thyme stout and stock and season with salt and pepper. Cover with lid and cook in the oven for 1 hour.
5. Mix cornstarch and 4 tablespoons of water to form a paste. Stir through meat mixture until fully combined.
6. Add the peas then return dish to oven for 30 more minutes. Allow to cool completely before filling pies, or pastry will become soggy.
7. Preheat oven to 400° F.
8. To prepare the topping, boil potatoes in salted water.
9. Drain and add cream, butter, salt and pepper. Mash until completely smooth and set aside.
10. On a floured surface, roll out pastry to ⅛ in thick, using a sharp knife to cut into 8 squares.
11. Avoid stretching the dough, or edges will not puff. Ease pastry into prepared tin. You should have four corners hanging over the edge of each tin.
12. Fill lined tins with meat mixture to the rim. Using a spoon or pastry bag, spread potatoes on top of the filling and fold overhanging corners on top of the mash to create a tight seal.
13. Using a pastry brush paint the top of the pies with the egg wash and sprinkle with cheese.
14. Place the pies on a baking sheet and bake for 25-30 minutes until the pastry is golden brown.😘👍
15. Enjoy this fabulous dish with your loved ones 😄😋

Ingredients for making the Salmon👌

• 4 salmon fillets, skin off (or Trout or any white fish) as per your preferences
• Salt and pepper to taste
• 2 teaspoons olive oil
• 2 tablespoons butter
• 6 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup dry white wine
• 1/2 cup heavy cream
• 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup fresh grated Parmesan cheese
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)
• 1 tablespoon fresh parsley chopped

Method of preparation 😘

• Heat the oil in a large skillet over medium-high heat.
• Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
• Melt the butter in the remaining juices leftover in the pan.
• Add in the garlic and fry until fragrant (about one minute).
• Fry the onion in the butter. Pour in the white wine and allow to reduce down slightly.
• Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
• Reduce heat to low heat, add heavy cream and bring to a gentle simmer, while stirring occasionally.
• Season with salt and pepper to your taste.
• Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese.
• Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
• Add the salmon back into the pan😃sprinkle with the parsley, and spoon the sauce over each filet.
• Serve over pasta, rice or steamed veg.enjoy this nutritious dish full of proteins.😀😀😋

Pan seared lamb chops can be freshly made, with ingredients that are easy to find. I like lamb simply cooked, the meat is flavorful enough on its own not to require a sauce. Here is my simple recipe on how to pan sear lamb chops. I ❤️ this exotic preparation and hope you too will love to make it during weekend as today is Sunday and thinking to make some thing exclusive so here the preparation of the day is ready to serve enjoy👌🥂

Ingredients for making the Pan Seared Lamb Chops😋👌

• 8 lamb loin or rib chops (1-inch thick)
• 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 1 large garlic clove, smashed
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest

Method of making the Pan seared Lamb Chops❤️😘

1. Seasoning of the lamb chops. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
2. Cooking of the lamb chops.Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you’re using thicker lamb chops, this could take up to 10 minutes).
3. Turn/flip of the lamb chops. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
4. Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
5. Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
6. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
7. Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter.
8. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed.
9. Pour the sauce over the lamb chops and serve immediately garnished with chopped thyme herbs. Accompanied with rice, pilaf or stirred veggies as per your preferences 👍❤️

Please Note

Marinate the Lamb chops with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.

Cantonese steamed fish is a traditional and simple dish that’s often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. But it’s also a dish that can be found on a lot of home dinner tables. That’s when you know it’s not just easy, it’s good. This dish is so nutritious and healthy best for a quick meal with lots of vitamins and proteins.🥰

Ingredients for making the Steamed Fish🥰

• 4 x 200g ling fish fillets
• 1 bunch coriander, leaves picked
• 4 spring onions, sliced
• 1 long red chilli, thinly sliced
• Steamed rice to serve

Making of ginger Sauce

• 1/2 cup light soy sauce
• 2 cloves garlic, shredded
• 2 tablespoons ginger, shredded
• 1 stick lemongrass, white part thinly sliced
• 1/4 cup kecap manis
• 1/4 cup brown rice vinegar
• 1/2 teaspoon sesame oil

Combined all the ingredients to pour on the top❤️

Method of making the steamed Fish😋👍

• Pat fish dry with paper towels. Line a large steamer basket with baking paper and top with fish.
• Steam, covered, over a wok of simmering water for 4-5 mins, or until flesh is white.
• Meanwhile heat all ginger sauce ingredients in a small saucepan with 1/2 cup water.
• Simmer on low heat for 5 mins, or until fragrant and reduced slightly.
• Transfer fish to a serving platter and pour over half of hot sauce. Combine coriander, spring onions and chilli and scatter over fish.
• Serve with steamed rice and remaining sauce.😘👍

Grilled/Seared are cooking terms but chicken seared thighs in a delicious garlic butter mushroom sauce with a hint of herbs is MY personal favorite dinner everyone would ❤️ to have this perfect dinner with very little efforts you can cook this mind blowing delicious dish and accompanied This Garlic Mushroom Chicken Thighs dish over rice, pasta, mashed potatoes😋👌

Ingredients for making the Mushroom Chicken 🥰

For The Chicken

• 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons olive oil

For making the Sauce

• 1 tablespoon butter
• 8 ounces (250 g) sliced brown mushrooms
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 tablespoon fresh chopped parsley
• 1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

Method of making the Mushroom Chicken thighs

• Pat chicken thighs dry with paper towel and trim off excess fat.
• Combine the onion powder, garlic powder, herbs, salt and pepper.
• Coat the chicken evenly with the combined seasoning.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness).
• Add remaining oil if needed for second batch. Transfer to a plate set aside and keep warm.
• To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
• Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
• Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley.
• Serve hot as per your preferences with Steam rice, pasta or mashed potatoes.👍💐😘

Chicken Puttanesca is a healthy dish which is everyone’s favorite😀Juicy chicken thighs are simmered in a rich tomato broth with olives and capers. This dish is very much popular and can be made on the stovetop, oven or in the slow cooker. It’s naturally gluten-free and low carb, and can easily be adapted to make a delicious paleo diet 🥰

Ingredients for making the Chicken Puttanesca😘

• 2 tablespoon extra virgin olive oil
• 4 chicken thighs bone in and skin on
• 1 medium diced onion
• 4 cloves minced garlic
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 14.5 ounce can garlic fire roasted tomatoes
• 1 cup crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon capers
• 1/2 cup olives pitted and sliced
• 2 tablespoons tomato paste if needed
• salt and pepper to taste
• parsley or basil for garnishing
• parmesan cheese for serving (optional)

Methods of making the Chicken Puttanesca👍😋

1. In a heavy bottom skillet pan add oil.
2. Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
3. Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
4. Add in the onion to the same pot and cook until tender, 3-4 minutes, until it becomes translucent.
5. Add in garlic and cook for 1 minute.
6. Stir in wine and deglaze the pan. Scrape the browned bits off the bottom.
7. Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives. Add tomato paste to give it nice color and texture.
8. Cover and simmer for 15-20 minutes or until the chicken is fully cooked.
9. Adjust the seasoning, garnished with flavorful herbs like parsley and basil. Served hot with either steam rice or any pasta on the side.👍😋
10. You can either follow the below stated method also as per your suitability

For Slow Cooking procedures

1. Cook for half an hours on low heat, once the chicken and all the ingredients been added simmer the gas for half an hour. 😘

For Baking Procedures

1. Cover and roast in a 400 degree oven for 25-30 minutes or until cooked. 👍❤️

One of the exotic dish called “Braised short ribs” are one of those classic, cozy, and quintessential Fall-inspired dinners. Now I’ll be the first to tell you that short ribs can be on the pricier side when it comes to cuts of meat at your local butchers. It’s most certainly not like your typical pot/beef roast. 😋👌

Ingredients for mailing the Braised Short Ribs 😘

• 5 pound bone-in beef short ribs, cut crosswise into 8” pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs thyme
• 4 sprigs oregano
• 2 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low-salt beef stock

Method of making the Braised Short Ribs👍😘

1. Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
3. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
4. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
5. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
6. Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
7. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
8. Serve in shallow bowls over mashed potatoes with sauce spooned over. Enjoy this fabulous dish with a exotic bread basket as well👍

Please Note

To test if the ribs are done, pull on a bone. It should slide out freely.❤️

Ingredients for making the Oats Ladoo💐👍❤️

For making of 15 to 20 ladoos

1. 1 coconut (ripe gola) cut into small pieces
2. 1/2 bowl oats
3. 1/2 cup chopped dryfruits (almonds, pistachio, cashews nuts, figs)
4. 1 tin condensed milk
5. 5-6 cardamom pods
6. 1/2 bowl – raisins

Method of making the Oats Ladoo❤️💐

1. Dry roast oats till it becomes little browns and aromatic.
2. Grind coconut with cardamom pods. Make a fine powder.
3. Take a another kadai add coconut powder, oats, dryfruits and condensed milk on low heat mix it properly till it becomes gluey consistency.
4. Transfer this mixture on the plate and cool it down, now apply little oil on the palm take small quantity of the mixture and make ladoo. After rolling off you can decorate it with the choice of your favourite dry fruits.😋
5. Dotted with Pistachio now transfer all this ladoos in the fridge in a tray or in a jar as per your suitability for around 3 to 4 hours. Or you can have it as it is.
6. Once the Ladoos becomes set you serve these healthy delight with your family and friends during the festive occasion or as a evening hi-tea.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne. As per your preferences 😋🥂

Ingredients of making the Chicken Coq Au Vin 😋👌

• 4 chicken thighs
• 4 chicken drumsticks
• 1 1/2 cups red wine
• 1 cup chicken stock
• Optional: 1/4 cup brandy
• 3 strips of bacon, cut into 1/2 inch pieces
• 1 medium onion, quartered then thinly sliced
• 4 medium carrots, cut into 1 inch pieces
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves
• 8 ounces mushrooms, thickly sliced
• 8 ounces pearl onions, peeled
• Beurre manie (2 tbs butter and flour)

Method of making the Chicken Coq Au Vin 😘

1. Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
2. Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
3. Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan.
4. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
5. Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
6. Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken.
7. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck on bits.
8. Nestle the chicken into the pan and sprinkle the thyme over top.
9. Cover the pot, turn the heat to low, and simmer for 20 minutes.
10. Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet.
11. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
12. Add the pearl onions to the pot with the chicken and cook for 10 minutes more.
13. In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie.
14. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
15. Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme. 😘😋👌 enjoy this traditional dish which is very much popular throughout the universe.