For the Pork

• 1 Smithfield Garlic & Herb Filet

• 1 tbsp olive oil

• 1 tbsp butter

• 2 sprigs fresh thyme

• Salt, to taste

• Freshly cracked black pepper, to taste

For the Fondant Potatoes

• 4 large Yukon Gold potatoes

• 2 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, smashed

• 2 sprigs fresh thyme

• 1 cup chicken broth

• ¼ cup freshly grated Parmesan

• Salt, to taste

• Black pepper, to taste

For the Lemon Parmesan Asparagus

• 1 bunch asparagus, trimmed

• 1 tbsp olive oil

• ½ lemon, juiced

• ½ tsp lemon zest

• ¼ cup freshly grated Parmesan

• Salt, to taste

• Black pepper, to taste

For the White Wine Garlic Cream Sauce

• 2 tbsp butter

• 1 small shallot, finely minced

• 2 garlic cloves, minced

• ½ cup dry white wine, such as Pinot Grigio

• ½ cup chicken broth

• ½ cup heavy cream

• 1 tsp Dijon mustard

• 1 sprig fresh thyme

• ¼ cup freshly grated Parmesan, optional

• ½ lemon, juiced

• Salt, to taste

• Freshly cracked black pepper, to taste

Instructions

1. Start the Fondant Potatoes

Preheat your oven to 400°F.

Peel the potatoes and cut them into thick, even cylinders. Pat them dry and season generously with salt and pepper.

Heat the olive oil in an oven-safe skillet over medium-high heat. Place the potatoes cut-side down and sear until deeply golden brown, about 4 to 5 minutes per side.

Add the butter, smashed garlic, and thyme. Once the butter melts, spoon it over the potatoes.

Pour the chicken broth into the skillet, being careful of the steam. Transfer the skillet to the oven and roast for about 20 to 25 minutes, or until the potatoes are fork-tender.

Remove from the oven and sprinkle with freshly grated Parmesan.

2. Cook the Pork Filet

While the potatoes are cooking, heat olive oil in a large skillet over medium-high heat.

Place the Smithfield Garlic & Herb Filet into the hot skillet and sear on all sides until beautifully browned.

Add the butter and fresh thyme. Baste the pork with the melted herb butter as it cooks.

Transfer the pork to the oven and cook until the internal temperature reaches 145°F.

Remove from the oven and let the pork rest for at least 5 minutes before slicing.

3. Make the Lemon Parmesan Asparagus

While the pork rests, toss the asparagus with olive oil, salt, pepper, lemon juice, and lemon zest.

Roast at 400°F for approximately 8 to 10 minutes, until tender with slightly crisp edges.

Finish with freshly grated Parmesan and another squeeze of lemon.

4. Make the White Wine Garlic Cream Sauce

In the same skillet used for the pork, melt the butter over medium heat.

Add the minced shallot and cook for 1 to 2 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant.

Pour in the Pinot Grigio and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 to 3 minutes to reduce slightly.

Add the chicken broth and simmer for another minute.

Lower the heat and stir in the heavy cream and Dijon mustard. Add the thyme and let the sauce gently simmer until it begins to thicken.

Stir in Parmesan, if using, then finish with fresh lemon juice. Season with salt and freshly cracked black pepper to taste.

5. Plate & Serve

Slice the rested pork filet into thick medallions.

Arrange the fondant potatoes and lemon Parmesan asparagus on a plate, then fan the pork slices alongside them.

Spoon the white wine garlic cream sauce over the pork and around the plate. Finish with fresh thyme, parsley, freshly cracked black pepper, and a sprinkle of flaky sea salt.

Serve and enjoy :)

Serves 2

Ingredients

For the Steaks

• 2 New York strip steaks (10–12 oz each)

• 1 tbsp avocado oil

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• 3 tbsp unsalted butter

• 4 garlic cloves, smashed

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

For the Garlic Mashed Potatoes

• 1½ lbs Yukon Gold potatoes, peeled and cubed

• 4 tbsp unsalted butter

• ½ cup warm milk or heavy cream

• 3 garlic cloves, minced

• Salt and pepper, to taste

For the Asparagus

• 1 bunch asparagus, trimmed

• Steak drippings from the pan

• Salt and pepper, to taste

• 1 tbsp butter (optional)

Instructions

1. Make the Mashed Potatoes

1. Add potatoes to a large pot and cover with cold water. Season generously with salt.

2. Bring to a boil and cook until fork tender, about 15–18 minutes.

3. While the potatoes cook, melt the butter in a small pan and sauté the garlic for 1 minute until fragrant.

4. Drain the potatoes and return them to the pot.

5. Add the garlic butter, warm milk, salt, and pepper. Mash until smooth and creamy. Cover and keep warm.

2. Cook the Steaks

1. Pat the steaks completely dry with paper towels.

2. Season generously on all sides with salt and black pepper.

3. Heat a cast iron skillet over high heat until very hot.

4. Add the avocado oil and place the steaks in the pan.

5. Sear for 3–4 minutes per side, depending on thickness.

6. Lower the heat slightly and add the butter, garlic, rosemary, and thyme.

7. Tilt the pan and continuously spoon the melted butter over the steaks for 1–2 minutes.

8. Cook until the steaks reach your preferred doneness. For medium-rare, remove at 125–130°F.

9. Transfer to a cutting board and let rest for 10 minutes.

3. Cook the Asparagus

1. Leave the garlic, herbs, butter, and steak juices in the skillet.

2. Add the asparagus and toss to coat in the drippings.

3. Cook for 4–5 minutes, turning occasionally, until tender-crisp.

4. Season with salt and pepper and finish with an extra tablespoon of butter if desired.

4. Serve

1. Spoon the mashed potatoes onto each plate.

2. Slice the steaks against the grain and place alongside the potatoes.

3. Add the asparagus and drizzle any remaining pan juices over everything.

4. Finish with flaky salt and freshly cracked black pepper.

Notes

• Letting the steaks rest is essential for keeping them juicy.

• Yukon Gold potatoes create the creamiest texture, but russets work well too.

• The asparagus absorbs all of the garlic-herb steak flavor from the pan, making it the perfect side dish with almost no extra effort.

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Serves 2

Ingredients

For the ribeye
1 ribeye steak, 1 to 1.5 inches thick
Salt and freshly cracked black pepper
1 tablespoon neutral oil
2 tablespoons butter
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary

For the mashed potatoes
2 large Yukon gold potatoes, peeled and cut into chunks
3 tablespoons butter
1/3 cup warm milk or cream
Salt to taste

For the asparagus
1 bunch asparagus, ends trimmed
1 tablespoon olive oil
Salt and pepper

For the red wine reduction
1 cup red wine
1/2 cup beef stock
1 small shallot, finely chopped
1 tablespoon butter

Instructions

1. Cook the potatoes
   Add the potatoes to a pot of cold salted water. Bring to a boil and cook until fork tender, about 15 to 20 minutes. Drain well, then mash with butter and warm milk until smooth and creamy. Season with salt and set aside, keeping warm.

2. Prep the steak
   Pat the ribeye completely dry with paper towels. Season generously on both sides with salt and pepper.

3. Sear the steak
   Heat a pan over medium high heat until very hot. Add the oil, then place the steak in the pan. Let it sear undisturbed for 3 to 4 minutes to develop a crust. Flip, then add butter, garlic, and herbs. Tilt the pan and continuously spoon the melted butter over the steak for another 3 to 4 minutes, or until it reaches your desired doneness. Remove from the pan and let it rest for at least 5 minutes.

4. Make the red wine reduction
   In the same pan, reduce heat to medium and add the chopped shallot. Cook until softened. Pour in the red wine, scraping up the bits from the pan. Let it simmer and reduce by about half. Add the beef stock and continue simmering until slightly thickened. Finish with butter and stir until glossy.

5. Cook the asparagus
   Toss the asparagus with olive oil, salt, and pepper. Sauté over medium heat or roast at 400°F for 10 to 12 minutes until tender but still slightly crisp.

6. Assemble
   Spoon mashed potatoes onto the plate, add the ribeye, and place the asparagus alongside. Drizzle the red wine reduction over the steak and serve immediately. Enjoy :)

Helpful Notes:

Letting the steak rest is key to keeping it juicy
A hot pan is what gives you that perfect crust
You can swap cream for milk in the potatoes depending on how rich you want them!

• Olive oil

• 1/2 lb ground beef

• 1/2 onion, diced

• 2 cloves garlic, minced

• 1 tbsp tomato paste

• 1 can (14 oz) crushed tomatoes

• 3 cups beef broth

• 1 tsp Italian seasoning

• Salt and pepper

• 5 to 6 lasagna noodles, broken

• Ricotta cheese

• Shredded mozzarella

• Heavy cream

• Fresh basil and parmesan, for topping

Instructions

1. Heat olive oil in a large pot over medium heat and add the ground beef. Cook until browned, breaking it up as it cooks.

2. Add the diced onion and cook until softened, then stir in the garlic until fragrant.

3. Stir in the tomato paste, crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a gentle simmer.

4. Add the broken lasagna noodles and cook until tender.

5. Stir in ricotta, mozzarella, and a splash of cream until melted and creamy.

6. Serve warm topped with fresh basil and parmesan.

For the filet mignon

• 2 filet mignon steaks, 6 to 8 oz each

• Salt and freshly cracked black pepper

• 1 tablespoon olive oil

• 2 tablespoons butter

• 2 garlic cloves, lightly smashed

• Fresh thyme or rosemary

For the mashed potatoes

• 1.5 pounds Yukon gold potatoes, peeled and chopped

• Salt

• 4 tablespoons butter

• 1/3 to 1/2 cup warm cream or milk

• Black pepper

For the peppercorn sauce

• 1 tablespoon butter

• 1 tablespoon finely minced shallot

• 1 tablespoon whole black peppercorns, lightly crushed

• 1/3 cup beef broth

• 1/3 cup heavy cream

• Salt to taste

Step 1: Start with the potatoes

Add the chopped potatoes to a large pot and cover with cold, well-salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well and return them to the pot. Add butter and mash until mostly smooth. Slowly pour in warm cream or milk until creamy and fluffy. Season with salt and black pepper. Cover and keep warm.

Step 2: Prep the steak

Take the filet mignon out of the fridge about 20 to 30 minutes before cooking. Pat dry and season generously on all sides with salt and freshly cracked black pepper.

Step 3: Sear the filet mignon

Heat a heavy skillet over medium-high heat and add olive oil. Once the pan is hot, add the steaks and let them sear without moving for 3 to 4 minutes per side for medium-rare, depending on thickness. Lower the heat slightly, add butter, garlic, and herbs, and spoon the melted butter over the steaks for another minute or two. Remove from the pan and let the steaks rest.

Step 4: Make the peppercorn sauce

Using the same pan, reduce heat to medium and add butter. Sauté the minced shallot until soft and fragrant, about 1 minute. Stir in the crushed peppercorns. Pour in the beef broth, scraping up all the browned bits from the pan. Let it reduce slightly, then add the cream and simmer until the sauce thickens, about 3 to 5 minutes. Taste and adjust seasoning with salt.

Step 5: Plate and serve

Spoon the mashed potatoes onto the plate, top with the filet mignon, and generously drizzle with the peppercorn sauce. Finish with extra cracked black pepper or fresh herbs if desired.

Comforting, rich, and simple in the best way. Enjoy :)

• Ground beef

• 1 shallot, finely chopped

• 3 to 4 cloves garlic, minced

• Salt and black pepper, to taste

• Cayenne, to taste

• Hot paprika, to taste

• Italian seasoning

• Chili powder

• 1 to 2 bay leaves

• Tomato paste

• 2 to 3 cups beef broth

• 2 cups water

• Pasta of choice

• Heavy cream

• Parmesan cheese, freshly shredded

• Fresh parsley or any greens you like, chopped

Instructions

1. In a large pot over medium heat, add the ground beef and cook until browned, breaking it up as it cooks.

2. Add the chopped shallot to the pot and mix it into the beef. Cook until softened and fragrant.

3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

4. Add all of your spices: salt, pepper, cayenne, hot paprika, Italian seasoning, chili powder, and bay leaves. Stir everything together so the beef is evenly coated.

5. Add a spoonful or two of tomato paste and sauté it with the beef mixture for a minute or two to deepen the flavor.

6. Pour in 2 to 3 cups of beef broth and stir well, scraping up any bits from the bottom of the pot. Add the 2 cups of water and bring everything to a simmer, then let it come to a gentle boil.

7. Add your pasta directly into the pot. Reduce heat slightly and let everything simmer together, stirring occasionally, until the pasta is cooked and the sauce has thickened.

8. Once the pasta is tender, stir in heavy cream to your liking. Let it simmer for a few minutes to become rich and creamy.

9. Add freshly shredded Parmesan cheese and stir until melted and incorporated.

10. Finish with chopped parsley or any greens you love. Taste and adjust seasoning if needed.

Serve hot, straight from the pot. This is comfort food at its best, cozy, creamy, and deeply flavorful with very little effort. Enjoy :)

Ingredients

• 3 large eggs

• 3/4 cup Alta Dena Eggnog

• 1 tsp vanilla extract (optional)

• 1/2 tsp cinnamon

• Pinch of nutmeg

• Pinch of salt

• 4 to 6 thick slices brioche bread

• Butter, for the pan

Instructions

1. In a shallow bowl, whisk together the eggs and Alta Dena Eggnog until smooth. Add vanilla, cinnamon, nutmeg, and salt if using.

2. Heat a nonstick skillet or griddle over medium heat and melt a small pat of butter.

3. Dip each slice of brioche into the eggnog mixture, soaking about 10 to 15 seconds per side. Let excess drip off.

4. Cook in the pan for 2 to 3 minutes per side, until golden brown and cooked through.

5. Repeat with remaining slices, adding more butter as needed.

6. Serve warm.

Serving ideas

• Maple syrup

• Powdered sugar

• Fresh berries

• Extra nutmeg on top

Iced Eggnog Latte

Ingredients

• 1 to 2 shots espresso or 1/2 cup strong coffee

• 1/2 cup Alta Dena Eggnog

• 1/4 cup milk (optional, for a lighter drink)

• Ice

• Nutmeg or cinnamon, for topping

Instructions

1. Brew the espresso or coffee and let it cool slightly.

2. Fill a glass with ice.

3. Pour in the Alta Dena Eggnog and milk if using.

4. Add the espresso over the top.

5. Stir gently and finish with a sprinkle of nutmeg or cinnamon.

Notes

• Eggnog is already sweet, so no added sugar is needed.

• For a creamier latte, use more eggnog and less milk.

• Pouring the espresso last creates a beautiful layered look.

Enjoy :)

Ingredients

One sheet puff pastry, thawed

One to two apples, thinly sliced

One pear, thinly sliced

Brie, sliced

Strawberry spread

Cinnamon

Brown sugar

Honey

Fresh thyme leaves

Egg wash for brushing

Instructions

1. Heat the oven to four hundred degrees Fahrenheit.

2. Lay the puff pastry on a parchment lined baking pan.

3. Spread a thin layer of strawberry spread in the center, leaving a border around the edges so the pastry can fold.

4. Arrange the sliced apples and pears on top of the strawberry spread.

5. Add pieces of Brie throughout the fruit.

6. Sprinkle a light amount of cinnamon and a small spoonful of brown sugar over the top.

7. Drizzle a little honey across the fruit.

8. Add a pinch of fresh thyme leaves.

9. Fold the edges of the pastry inward to create a rustic galette shape and brush the edges with egg wash.

10. Bake for eighteen to twenty two minutes until the pastry is puffed and deep golden.

11. The moment it comes out of the oven, finish with another light drizzle of honey.

Fig Brie Pistachio Galette with Balsamic Fig Glaze and Rosemary

Ingredients

One sheet puff pastry, thawed

Fig jam or fig balsamic glaze

Fresh figs, sliced

Brie, cut into small squares

Crushed pistachios

Extra balsamic fig glaze

Fresh rosemary for garnish

Egg wash for brushing

Instructions

1. Heat the oven to four hundred degrees Fahrenheit.

2. Place the puff pastry on a parchment lined baking sheet.

3. Spread a light layer of honey and balsamic fig glaze over the center of the pastry, leaving a clean border on all sides.

4. Arrange the sliced figs in a simple checkered pattern.

5. Add the small squares of Brie throughout the figs so the pattern stays visible.

6. Sprinkle crushed pistachios over the top.

7. Fold the edges inward and brush the folded edges with egg wash.

8. Bake for eighteen to twenty two minutes until golden and puffed.

9. Once out of the oven, drizzle more balsamic fig glaze over the top and finish with a tiny pinch of fresh chopped rosemary. Enjoy :)

Yield Serves 2

Active time 25 minutes

Total time 45 minutes

Ingredients

For the steaks

2 filet mignon steaks, about 1 1/2 to 2 inches thick

salt

Freshly ground black pepper

1 tablespoon neutral oil, plus 1 tablespoon butter for finishing the pan

For the Merlot chocolate pan sauce

1 tablespoon butter or oil from the pan after searing the steaks

1 small shallot, finely chopped

1 cup Wente Family Vineyards Merlot

1/2 cup beef stock

1 sprig rosemary

1 sprig thyme

1 teaspoon red wine vinegar, or to taste

A small piece of dark chocolate, about 5 to 10 grams, finely chopped

1 tablespoon cold butter, for mounting the sauce at the end

Salt and freshly ground black pepper to taste

Step by step

1. Bring the steaks to room temperature for about 20 minutes before cooking. Pat them very dry with paper towel and season both sides generously with kosher salt and freshly ground black pepper.

2. Preheat your oven to 400 degrees Fahrenheit only if you plan to finish the steaks in the oven. For steaks 1 1/2 to 2 inches thick I often sear on the stove and finish in the oven to control doneness. If you prefer to cook entirely on the stove just plan for slightly longer searing and lower the heat as needed.

3. Heat the skillet over medium high heat until it is very hot. Add the neutral oil and let it shimmer.

4. Add the steaks. Sear undisturbed for about 2 1/2 to 3 minutes on the first side until a deep brown crust forms. Flip and sear the second side for 2 1/2 minutes.

5. If finishing in the oven place the pan directly into the preheated oven. Roast until an instant read thermometer reads 125 degrees Fahrenheit for medium rare, about 5 to 8 minutes depending on steak thickness and oven. If you are not using the oven, reduce heat to medium and continue cooking, checking temperature often.

6. Remove the steaks from the pan and transfer to a cutting board. Tent lightly with foil and let rest for 5 to 10 minutes while you make the sauce. Resting allows the juices to redistribute and keeps the center velvety.

7. While the steaks rest, prepare the sides. For mashed potatoes keep them warm and whipped. For broccolini either steam for 3 to 4 minutes until bright green and tender crisp or roast briefly on a sheet tray with a little oil at 425 degrees Fahrenheit for 8 to 10 minutes. Season with salt and a squeeze of lemon if you like.

8. Make the sauce in the same skillet to capture all the fond. With the pan still over medium heat add one tablespoon butter or use a splash of the leftover fat. Add the chopped shallot and sauté until soft and translucent, about 1 to 2 minutes.

9. Pour in one cup Wente Family Vineyards Merlot and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the wine reduce until it is syrupy and has lost much of its raw alcohol edge, about 6 to 8 minutes depending on your heat.

10. Add half a cup beef stock and the sprigs of rosemary and thyme. Continue to reduce the liquid until it is glossy and coats the back of a spoon, another 6 to 8 minutes. Taste as it reduces to make sure it is not overly sharp.

11. Remove and discard the herb sprigs. Stir in a teaspoon of red wine vinegar to brighten the sauce. Add the small piece of finely chopped dark chocolate and stir off the heat until it has melted and is fully incorporated. The chocolate will deepen and smooth the sauce without making it sweet.

12. Turn the heat down low and whisk in one tablespoon cold butter to finish and give the sauce a silky sheen. Season with salt and freshly ground black pepper to taste. If the sauce is too intense, add a splash of stock or water to loosen it. If you want more brightness, add a few drops more vinegar.

13. Slice the rested steaks if desired and place on warmed plates. Spoon the Merlot chocolate pan sauce over the steaks and let a little pool onto the potatoes. Arrange the broccolini on the side.

14. Garnish with a few flaked sea salt crystals or very finely chopped parsley if you like. Serve and enjoy :)

Notes and tips

• The dark chocolate is not meant to make the sauce taste like dessert. Use a small amount of good quality 70 percent chocolate to add richness and roundness.

• Wente Farms Merlot works beautifully because it has soft tannins and berry notes. If you do not have that bottle use any Merlot you enjoy drinking.

• Use an instant read thermometer to hit your preferred doneness. 120 to 125 degrees Fahrenheit for rare, 125 to 130 degrees for medium rare, and 135 degrees for medium. Remember the steaks will rise a few degrees while resting.

• For extra polish spoon the sauce through a fine mesh sieve to remove the shallot bits for a very smooth finish, but keeping the shallot is lovely and rustic.

• Leftover sauce keeps in the fridge up to 3 days and reheats gently on low heat.

Ingredients

For the steak
• Two ribeye or New York strip steaks
• Salt and black pepper, to taste
• One tablespoon olive oil
• One tablespoon butter
• Two garlic cloves, smashed
• Thyme or rosemary sprigs, optional

For the creamy lemon garlic pasta
• Eight ounces fettuccine or spaghetti
• One tablespoon butter
• One half small onion, finely diced
• Three garlic cloves, minced
• One half cup low sodium chicken broth
• Three fourths cup Alta Dena Fresh Whole Milk
• One half cup freshly grated Parmesan cheese
• Zest of one lemon
• Juice of one half lemon
• One fourth cup pasta water, optional
• Salt and black pepper, to taste
• Fresh parsley for garnish

Instructions

1. Cook the pasta
Bring a pot of salted water to a boil and cook pasta until al dente. Reserve a little pasta water before draining.

2. Sear the steaks
Pat the steaks dry and season with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add the steaks and sear until your preferred doneness. In the final minute, add butter, smashed garlic, and herbs to baste. Remove the steaks from the pan and let them rest.

3. Build the sauce
In the same skillet, lower the heat and add one tablespoon of butter. Sauté the diced onions until softened. Add the minced garlic and cook until fragrant. Pour in the chicken broth to deglaze the pan and scrape up all the browned bits.

4. Add the milk and create the creamy base
Reduce the heat to medium low. Slowly stir in Alta Dena Fresh Whole Milk, mixing gently so it warms without boiling. Add the lemon zest and Parmesan, stirring until the sauce becomes smooth and silky. If it needs a little help coming together, add a splash of pasta water.

5. Finish the sauce
Turn off the heat and add a small squeeze of lemon juice. Stir to combine. Adding the lemon off heat keeps the sauce from curdling and gives it that fresh brightness.

6. Toss in the pasta
Add the cooked pasta to the skillet and toss until every strand is coated in the creamy lemon garlic sauce.

7. Serve
Slice the rested steak and serve it over the creamy pasta. Garnish with parsley and a little extra Parmesan.

Notes

• The creamy texture comes from the freshness of Alta Dena milk, which goes from local farms to shelves in three days or less.
• Add more lemon at the end if you prefer it extra bright.
• If you want the sauce extra glossy, add a splash more pasta water while tossing.

What you’ll need:
• A mix of tomatoes (I used Roma, cherry, organic hothouse, and cluster tomatoes)
• Red, orange, and yellow bell peppers
• White onion
• Garlic cloves
• Olive oil
• Salt, pepper, paprika, Italian seasoning
• Vegetable or chicken broth
• Heavy whipping cream

How to make it:

1. Preheat the oven to 425°F (220°C).

2. On a large baking tray, toss together Roma, cherry, hothouse, and cluster tomatoes with red, orange, and yellow California peppers, white onion, and garlic.

3. Drizzle generously with olive oil, then season with salt, pepper, paprika, and Italian seasoning.

4. Roast for about 45 minutes until everything is soft, caramelized, and slightly blistered.

5. Transfer everything into a pot, add a splash of broth, and let it simmer for a few minutes so the flavors come together.

6. Blend until smooth, then stir in a bit of heavy whipping cream to finish. Taste and adjust seasoning until it’s velvety and balanced.

Chicken Pesto Melt

Because no soup is complete without something to dip.

What you’ll need:
• Sourdough bread
• Mayo
• Pesto
• Mozzarella cheese (sliced or shredded)
• Fresh basil leaves
• Deli chicken
• Tomato slices
• Butter or olive oil
• Black pepper

How to make it:

1. Spread mayo on one slice of sourdough and pesto on the other.

2. Heat a pan with butter or olive oil, then place the mayo side down so it crisps while the cheese melts.

3. Add a layer of mozzarella, then top with fresh basil leaves, deli chicken, and tomato slices.

4. Season with a touch of black pepper, then sprinkle over some more shredded mozzarella before topping with the second slice of bread.

5. Toast until both sides are golden and melty, that perfect mix of crispy outside and soft, cheesy inside.

Serve the sandwich beside a bowl of that roasted tomato soup, maybe with an extra drizzle of olive oil or a few basil leaves floating on top. It’s the kind of meal that feels both homemade and indulgent, cozy, colorful, and a little bit romantic.

For the Chicken Cutlets

• Thinly sliced chicken breast

• Salt

• Black pepper

• Hot paprika

• 1 egg, beaten

• Flour

• Panko breadcrumbs

• Fresh parsley, finely chopped

• Grated parmesan cheese

• Avocado oil, for frying

For the Spicy Tomato Cream Sauce

• Olive oil

• 1 tbsp butter

• ½ small onion, finely diced

• 3–4 garlic cloves, minced

• 2 tbsp tomato paste

• ½ tsp hot paprika

• ½ tsp chili powder

• ¼ tsp red pepper flakes (adjust to taste)

• 1 tsp Italian seasoning

• ½ cup chicken stock

• ¼ cup reserved pasta water

• A few chopped sun-dried tomatoes

• Squeeze of fresh lemon juice

• ½ cup heavy whipping cream

• Grated parmesan cheese, to taste

For Serving

• Pasta of your choice (spaghetti, linguine, or fettuccine)

• Extra parmesan & parsley for garnish

👩‍🍳 Instructions

1. Prep the Chicken

Start with thinly sliced chicken breasts. Place them between two sheets of parchment paper and gently pound them out until even and flat. Season both sides with salt, pepper, and hot paprika.

Set up two bowls — one with beaten egg, and one with a mixture of flour, panko, fresh parsley, and grated parmesan. Dip each piece of chicken into the egg, then coat it evenly in the breadcrumb mixture.

2. Fry Until Crispy

Heat avocado oil over medium-low heat. Once hot, fry the chicken cutlets until golden brown and crisp on both sides. Set aside on a rack or paper towel while you make the sauce.

3. Make the Spicy Tomato Sauce

While the chicken fries, boil your pasta in salted water until al dente.

In a separate pan, heat olive oil and butter over medium heat. Add onions and garlic, and sauté until soft and fragrant. Stir in tomato paste, hot paprika, chili powder, red pepper flakes, and Italian seasoning. Let the tomato paste cook through for a minute or two.

Pour in chicken stock and let it simmer and reduce slightly. Add a splash of pasta water, then toss in sun-dried tomatoes and a squeeze of lemon. Let everything simmer together, then pour in the heavy cream and grated parmesan. Stir until the sauce becomes smooth and creamy.

4. Combine

Add your cooked pasta directly into the sauce, tossing until coated and glossy. Slice your crispy chicken and place it right on top. Finish with extra parmesan and parsley.

❤️ Serving Note

I love to serve this right away while the chicken is still hot and crunchy — the contrast with the creamy, spicy sauce is perfect. If you want it extra spicy, top it with more red pepper flakes or drizzle of chili oil before serving.

For the steak

4 New York strip steaks, room temperature

Salt and freshly cracked black pepper

Avocado oil for searing

2 tablespoons butter

3 to 4 sprigs fresh thyme

3 cloves garlic, smashed

For the potatoes

4 russet potatoes, scrubbed clean

Avocado oil for coating

Salt and pepper

4 tablespoons butter (plus more for serving)

1 cup shredded cheddar cheese

8 strips bacon, cooked and crumbled

2 tablespoons chopped chives

Sour cream, for topping

For the asparagus

1 pound thick asparagus, trimmed

1 tablespoon butter

A pinch of paprika

Black pepper, to taste

How to Make It

Start by taking the steaks out of their packaging and patting them dry. Season both sides generously with salt and pepper, then let them sit out to dry brine for about 15 to 20 minutes while you prep everything else.

For the potatoes, wash them really well and poke holes all over each one with a fork. Rub each potato with avocado oil, season with salt and pepper, then wrap them in foil. Place them on the grill at 400°F and let them bake for about 35 to 40 minutes, until tender.

While the potatoes cook, heat avocado oil in two stainless steel pans and sear the steaks. Start with the fat cap side down for about 40 seconds to render a bit of that fat, then lay them flat to sear for about 2 minutes per side, or until golden brown.

Once both sides have a nice crust, lower the heat slightly and add butter, thyme, and smashed garlic to the pan. Tilt the pan toward you and spoon the melted butter over the steaks continuously for about a minute. This adds rich flavor and that glossy, steakhouse finish.

When the steaks reach your desired doneness, remove them from the pan and let them rest.

In the same pan, add your asparagus so it can soak up all that flavor. Toss in a bit of butter, a pinch of paprika, and black pepper. Let it sauté until tender but still crisp.

Once the potatoes are done, unwrap them and cut each one open. Fluff the inside with a fork, mix in butter, and season with a little extra salt and pepper. Load them up with cheese, bacon, chives, and a spoonful of sour cream.

Slice the rested steaks, plate everything up, and serve with the buttery asparagus on the side.

Steak night made for sharing — rich, cozy, and so satisfying. Enjoy! :)

The smell of spice warming in the pan, the coconut milk turning golden, that little squeeze of lime that wakes everything up! It’s simple but feels like comfort in a bowl.

This one’s easy, flavorful, and customizable. Creamy coconut curry chicken with tender bell peppers, fluffy lime rice, and a touch of heat. Everything comes together in one pan, and the leftovers taste even better the next day.

What You’ll Need

Pantry basics: salt, black pepper, cooking oil, sugar

Everything else:

• 1¼ cups jasmine rice (for 4 servings)

• 1 bell pepper

• 1 lime

• A handful of cilantro

• Red pepper flakes (to taste)

• 1 package chicken breast strips

• 1 can coconut milk

• Curry powder blend (with turmeric, fenugreek, and cumin)

• Hot paprika (to taste)

• Optional: a splash of heavy whipping cream for extra richness

Step 1: Cook the Rice

In a small pot, combine 1¼ cups jasmine rice, 2¾ cups water, and a pinch of salt.

Bring to a boil, then lower the heat, cover, and simmer for 15 to 18 minutes until tender and fluffy.

Turn off the heat and keep it covered until ready to serve.

Step 2: Prep Everything

While the rice cooks, dice the bell pepper into 1-inch pieces, zest and quarter the lime, and roughly chop your cilantro.

Step 3: Cook the Bell Pepper

Heat a large drizzle of oil in a pan over medium-high heat.

Add the bell pepper and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until softened and lightly charred in spots.

Once done, set half aside for topping later.

Step 4: Cook the Chicken

Drain any excess liquid from the chicken, then add it to the pan with another drizzle of oil and a pinch of salt.

Toss in the remaining bell peppers and a sprinkle of red pepper flakes for some heat.

Cook until the chicken is lightly browned, about 3 to 4 minutes. (It’ll finish cooking in the sauce.)

Step 5: Make the Curry Sauce

Shake the can of coconut milk before opening.

Pour in about 1¾ cups along with 1 teaspoon sugar, half the curry powder blend, and the juice from half your lime.

Add a small pinch of hot paprika — it deepens the flavor and gives the sauce a beautiful color.

Let it simmer over medium heat, stirring occasionally, until it thickens and the chicken is cooked through — around 6 to 8 minutes.

Add a handful of chopped cilantro directly into the pan near the end of cooking for flavor and color.

If you want a creamier, thicker texture, stir in a small splash of heavy whipping cream right before turning off the heat.

Taste and adjust with salt, pepper, or more lime juice as needed.

Step 6: Finish & Serve

Fluff up the rice with a fork and stir in lime zest, a squeeze of lime juice, and a handful of cilantro.

Serve in shallow bowls topped with your coconut curry chicken. Spoon over the extra sauce, sprinkle with any remaining cilantro, and add more red pepper flakes or hot paprika if you want it spicier.

Finish with a squeeze of fresh lime — it ties everything together.

💛 Save this one for when you want something cozy but still fresh. It’s creamy, spicy, and balanced — the kind of meal that feels like a warm hug after a long day.

Ingredients

For the chicken and veggies

• 1 ½ lbs boneless skinless chicken breast or thighs, thinly sliced

• 2 tbsp olive oil (divided)

• 1 large onion, thinly sliced

• 2–3 bell peppers (red, yellow, green), thinly sliced

For the fajita seasoning

• 1 tbsp chili powder

• 2 tsp smoked paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp oregano

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp cayenne (optional, for heat)

To make it creamy

• ½ cup chicken broth (or vegetable broth)

• 1 heaping tbsp crème fraîche

For serving

• Warm tortillas (flour or corn) Or rice

• Toppings: lime wedges, guacamole, sour cream, salsa, shredded cheese, fresh cilantro

Instructions

1. Prep the seasoning
   In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne.

2. Cook the vegetables
   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced onions and peppers, season lightly with salt, and sauté until softened and starting to char, about 6–8 minutes. Transfer to a plate.

3. Cook the chicken
   Add the remaining 1 tbsp olive oil to the skillet. Add the sliced chicken and sprinkle over all of the fajita seasoning. Cook, stirring occasionally, until the chicken is browned and cooked through, 6–8 minutes.

4. Bring it together
   Return the peppers and onions to the pan. Toss everything together. Pour in the broth and stir, scraping up any browned bits from the bottom of the skillet.

5. Make it creamy
   Reduce the heat to low and stir in the crème fraîche until it melts into the sauce and coats the chicken and veggies in a light creaminess. Taste and adjust seasoning if needed.

6. Serve
   Pile the creamy chicken fajitas onto a platter. Serve with warm tortillas and all your favorite toppings. Enjoy :)

For the Fries

• 3–4 large russet potatoes

• Neutral frying oil (canola, vegetable, peanut, or avocado oil)

• Salt, to taste

For the Steak

• 2 ribeye or New York strip steaks (about 1 inch thick)

• 1 tbsp neutral oil (avocado works well)

• 2 tbsp butter

• 2 cloves garlic, smashed

• 2 sprigs fresh thyme or rosemary

• Salt and cracked black pepper

For the Peppercorn Sauce

• 1 tbsp black peppercorns, cracked

• 2 tbsp butter

• ½ cup beef stock

• ½ cup heavy cream

• 1 tsp Worcestershire sauce

• Salt, to taste

• Fresh parsley, chopped (for garnish)

Method

Fries (Frites)

1. Peel potatoes (or leave skins on for rustic fries) and cut into long, even strips.

2. Place fries in a bowl of ice water for at least 30 minutes to remove excess starch. Drain and pat completely dry with a towel.

3. Heat oil to 325°F. Fry potatoes in batches for about 4–5 minutes until softened but not golden. Remove and drain on paper towels.

4. Raise oil temperature to 375°F. Fry the potatoes a second time for just 15–40 seconds, until deeply golden and crispy. Drain and season generously with salt.

Steak

1. Bring steaks to room temperature and season well with salt and cracked pepper.

2. Heat oil in a heavy skillet over medium-high heat. Add the steaks and sear for about 3–4 minutes per side for medium-rare (adjust to your liking).

3. During the last minute of cooking, add butter, garlic, and herbs. Tilt the pan and baste the steak with the melted butter.

4. Rest steaks on a plate for at least 5 minutes before slicing.

Peppercorn Sauce

1. In the same pan (remove excess fat but keep brown bits), melt butter and toast the cracked peppercorns for 30 seconds.

2. Add beef stock and Worcestershire sauce, scraping up any browned bits, and simmer until reduced by half.

3. Stir in cream and let simmer until thickened and velvety.

   1. Taste and season with salt. Finish with a sprinkle of fresh parsley. Enjoy :)

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      .

• 1 lb ground beef (or Italian sausage for extra flavor)

• 1 tbsp olive oil or butter

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• ½ cup sun-dried tomatoes, chopped (oil-packed is best)

• 12 oz short pasta (penne, rigatoni, fusilli)

• 4 cups beef or chicken broth

• 1 cup heavy cream (or half & half)

• 3 cups fresh spinach or kale

• 1 cup parmesan cheese, grated

• Salt + pepper, to taste

Steps:

1. Brown the beef – In a large deep skillet or Dutch oven, heat oil over medium-high. Cook beef until browned, season with salt + pepper, and break it into small crumbles.

2. Add aromatics – Stir in onion, garlic, Italian seasoning, and red pepper flakes. Cook 2–3 minutes until fragrant.

3. Layer flavors – Stir in sun-dried tomatoes.

4. Add pasta & liquids – Pour in pasta, broth, and cream. Stir well, making sure pasta is submerged.

5. Simmer – Bring to a boil, then lower heat and cover. Cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened. (Add a splash more broth if pasta absorbs too quickly.)

6. Finish – Stir in spinach or kale until wilted. Remove from heat, then stir in parmesan until creamy and glossy. Taste and adjust salt/pepper.

7. Serve – Scoop into bowls, top with extra parmesan and fresh basil if you like.

🔥 Pro tip: If you want a restaurant-level touch, stir in a squeeze of lemon juice right at the end — it brightens up the richness of the cream and parmesan.

Ingredients

Steak

• 2 New York strip steaks

• Salt and freshly ground black pepper

• 2 tbsp avocado oil

• 3 cloves garlic, smashed

• 3 tbsp butter

• 3–4 sprigs fresh thyme

Fries

• 2 large rustic brown potatoes

• Cold water + ice

• Avocado oil, for frying

• Salt, to taste

• 2 tbsp fresh parsley, chopped

Asparagus

• 1 bunch thick asparagus

• 1 tsp hot paprika

• Juice of ½ lime

• Black pepper, to taste

Instructions

1. Prep the Steak

   Pat steaks dry with a paper towel, season generously with salt and pepper on all sides, and let rest at room temperature. This ensures a nice crust when you sear!

2. Prep the Fries

   Slice potatoes into thin rectangular fries and soak in ice water for at least 15 minutes.

3. First Fry

   Heat avocado oil to 325°F. Fry potatoes until just tender (soft but not golden). Remove and set aside.

4. Cook the Steak

   Heat a stainless steel pan until very hot and add avocado oil. Place steaks fat-cap side down to render for 1 minute. Lay steaks flat and sear 2 minutes on one side, 1½ minutes on the other. Add garlic, butter, and thyme, and baste the steaks until medium rare (or preferred doneness). Transfer to a rack to rest.

5. Cook the Asparagus

   In the same pan, add asparagus. Season with paprika, lime juice, and black pepper. Toss and cook until tender but still crisp.

6. Second Fry

   Increase oil heat to 375°F. Fry potatoes again until golden and crispy. Toss with salt and parsley.

7. Serve

   Slice the steak against the grain and serve with the asparagus and crispy fries. Enjoy :)

   

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Ingredients

For the chicken:

• 2 chicken breasts (or thighs)

• Salt, to taste

• Black pepper, to taste

• 1 tsp hot paprika

• 2–3 tbsp all-purpose flour

• 2–3 tbsp avocado oil (or olive oil)

For the sauce:

• 2 medium tomatoes, diced

• 2 cloves garlic, grated or finely minced

• ¼ cup sun-dried tomatoes, roughly chopped

• Salt & black pepper, to taste

• ¼ tsp cayenne pepper (optional)

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (adjust to spice preference)

• 1 tbsp tomato paste

• 1 cup chicken stock

• 1 cup heavy whipping cream

• ½ cup grated parmesan or mozzarella cheese (or a mix)

• Juice of ½ lime

For serving:

• 8 oz pasta of choice (penne, rigatoni, or fettuccine work well)

Instructions

1. Prep the chicken:

   • Pat the chicken dry with paper towels.

   • Season both sides with salt, pepper, and hot paprika.

   • Lightly coat the chicken in flour, tapping off any excess.

2. Sear the chicken:

   • Heat a stainless steel pan over medium-high heat.

   • Add avocado oil, then sear chicken on both sides until golden brown and crispy, about 4–5 minutes per side.

   • Remove chicken from the pan and set aside.

3. Make the sauce base:

   • In the same pan, add diced tomatoes, garlic, and sun-dried tomatoes.

   • Season with salt, pepper, cayenne, Italian seasoning, and red pepper flakes.

   • Cook until tomatoes soften and release their juices.

4. Build the sauce:

   • Stir in tomato paste and cook for about 1 minute.

   • Pour in chicken stock and let it reduce slightly.

   • Add heavy cream and stir until smooth.

   • Mix in parmesan or mozzarella until melted.

   • Squeeze in lime juice for brightness.

5. Finish the dish:

   • Let sauce simmer for 2–3 minutes.

   • Slice chicken and set aside.

   • Add cooked pasta to the sauce, tossing until well coated.

6. Serve:

   • Plate the pasta, then place sliced crispy chicken on top.

   • Garnish with extra cheese or fresh herbs if desired. Enjoy :)

     

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Ingredients

For the Chicken:

• Boneless chicken breast & thighs (cut and pounded thin)

• Salt, black pepper

• Cayenne pepper

• Hot paprika

• 2 eggs

• Tapatio (or hot sauce of choice)

• All-purpose flour

• Panko breadcrumbs

For Assembly:

• Toasted buns

• Shredded lettuce

• Pickles

• Hot sauce (the one I used linked in bio)

For the Fries:

• Russet potatoes

• Avocado oil

• Salt

Instructions

1. Prep the Chicken

• Trim and cut the chicken breast/thighs to sandwich size, then pound thin for even cooking.

• Season both sides with salt, pepper, cayenne, and hot paprika.

• In one bowl, whisk eggs with a generous splash of Tapatio.

• In a second bowl, combine flour and panko breadcrumbs. Season it with the same spices used on the chicken and eggs.

2. Bread the Chicken

• Dredge chicken in the spiced egg wash.

• Coat in the flour/panko mix.

• Dip it back in the egg.

• Finish with a second coat of the flour/panko for that extra crunch.

3. Air Fry

• Preheat air fryer to 400°F.

• Place breaded chicken in the basket. Cook for 20 minutes or until crispy and golden, flipping halfway if needed.

While the Chicken Cooks… Make the Fries

4. Cut the Fries

• Slice off the ends of the potatoes so they stand upright.

• Slice vertically into planks, then cut those into classic fry-sized strips.

5. Double Fry for Crisp

• Heat avocado oil in a pan.

• Fry the potatoes once until tender and lightly golden.

• Remove and rest for a few minutes.

• Turn the heat up and refry them until golden brown and crispy.

• Salt immediately after the second fry.

Final Assembly

6. Sauce & Build

• Toss the finished chicken in your preferred hot sauce.

• Toast the buns in butter until golden.

• Assemble: bottom bun → sauced chicken → shredded lettuce → pickles → top bun.

Serve with a pile of crispy fries and enjoy the heat :)