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Food Enthusiasts! We’re all about igniting your love for cooking. That’s why we’re thrilled to share new, mouthwatering recipes with you every single day. So, don’t forget to swing by our page regularly to uncover a fresh dose of culinary inspiration. And guess what? Today’s your lucky day because we’ve got some delicious food recipes waiting just for you:

  • Quinoa Salad with Lemon Vinaigrette
  • Ingredients:

    • 1 cup quinoa
    • 2 cups water
    • 1/2 cucumber, diced
    • 1 cup cherry tomatoes, halved
    • 1/4 cup red onion, finely chopped
    • 1/4 cup feta cheese, crumbled
    • 1/4 cup fresh parsley, chopped
    • 1 lemon, juiced
    • 2 tablespoons olive oil
    • Salt and pepper to taste

    Culinary:

    1. Rinse the quinoa under cold water and drain.
    2. In a medium saucepan, bring the water to a boil and add the quinoa.
    3. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
    4. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
    5. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, feta cheese, and parsley.
    6. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
    7. Pour the dressing over the quinoa salad and toss to combine.
    8. Serve chilled or at room temperature.

  • Garlic Butter Shrimp Pasta
  • Ingredients:

    • 8 ounces fettuccine pasta
    • 2 tablespoons olive oil
    • 1 pound large shrimp, peeled and deveined
    • 4 cloves garlic, minced
    • 1/4 cup white wine
    • 1/4 cup chicken broth
    • 1/2 cup unsalted butter
    • 1/4 cup fresh parsley, chopped
    • Salt and pepper to taste
    • Grated Parmesan cheese for serving

    Culinary:

    1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
    2. In a large skillet, heat the olive oil over medium-high heat.
    3. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove from the skillet and set aside.
    4. In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
    5. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
    6. Add the butter and let it melt, then return the shrimp to the skillet.
    7. Toss the shrimp with the sauce and add the cooked pasta, stirring to coat evenly.
    8. Season with salt and pepper, and garnish with fresh parsley and grated Parmesan cheese before serving.

  • Stuffed Bell Peppers
  • Ingredients:

    • 4 large bell peppers
    • 1 pound ground beef
    • 1 cup cooked rice
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 can diced tomatoes (14.5 ounces)
    • 1 cup shredded mozzarella cheese
    • 1 tablespoon olive oil
    • 1 teaspoon dried oregano
    • Salt and pepper to taste

    Culinary:

    1. Preheat the oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
    3. In a large skillet, heat the olive oil over medium-high heat.
    4. Add the ground beef, onion, and garlic, cooking until the beef is browned and the onion is translucent.
    5. Stir in the cooked rice, diced tomatoes, oregano, salt, and pepper. Simmer for 5 minutes.
    6. Spoon the beef mixture into the prepared bell peppers.
    7. Cover with aluminum foil and bake for 30 minutes.
    8. Remove the foil, sprinkle with mozzarella cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
    9. Serve hot.

  • Blueberry Lemon Muffins
  • Ingredients:

    • 2 cups all-purpose flour
    • 1/2 cup sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup milk
    • 1/4 cup vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup fresh blueberries
    • 1 tablespoon lemon zest

    Culinary:

    1. Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners.
    2. In a large bowl, combine the flour, sugar, baking powder, and salt.
    3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
    4. Pour the wet ingredients into the dry ingredients and stir until just combined.
    5. Gently fold in the blueberries and lemon zest.
    6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
    7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

    NOTE: ADJUST THE SEASONING AS PER YOUR TASTE AND ALWAYS ENSURE TO CHECK FOR ALLERGIES BEFORE USING ANY INGREDIENT.
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