Looking for a delicious seafood treat to impress your guests? Caldereta de Langosta Ingredients: - 2 lobsters, cleaned and cut into pieces - 2 tablespoons olive oil - 1 onion, finely chopped - 4 cloves garlic, minced - 1 bell pepper, diced - 2 tomatoes, chopped - 1 cup beef broth - 1 cup coconut milk - 2 tablespoons soy sauce - 1 teaspoon paprika - Salt and pepper to taste - Fresh cilantro for garnish Preparation Steps: 1. Heat olive oil in a large pan over medium heat. 2. Add onions and garlic, sauté until onions are translucent. 3. Stir in bell pepper and cook for another 2 minutes. 4. Add chopped tomatoes and cook until they soften. 5. Pour in the beef broth and let it simmer for 5 minutes. 6. Add the lobster pieces, soy sauce, paprika, salt, and pepper. 7. Pour in the coconut milk, stir, and let it simmer for 15-20 minutes until lobster is cooked through. 8. Garnish with fresh cilantro before serving. Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins Calories: 420 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with steamed rice or crusty bread for a complete meal! #seafoodlover #lobsterrecipe #deliciousdinner

Will I ever make it in life?

various varieties are also there

Hết ảnh ... 🌊🌊🌊

sun kissed💋🌴☀️

Hanging with my friend I hadn't seen in a while but still have a GC with

I can’t unsee it

Chicken Piccata Lemon Butter Chicken Piccata with Capers and Fresh Parsley Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 1/2 cup all-purpose flour, for dredging 2 tablespoons olive oil 2 tablespoons unsalted butter 1/2 cup dry white wine (or chicken broth) 1/3 cup fresh lemon juice (about 2 lemons) 1/4 cup brined capers, drained and rinsed 2 tablespoons chopped fresh parsley Lemon slices, for garnish Directions: Slice chicken breasts horizontally to make thinner cutlets. Pound lightly if needed for even thickness. Season chicken with salt and pepper, then dredge lightly in flour. Shake off excess. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm. Deglaze the pan with white wine, scraping up browned bits. Let it reduce by half. Stir in lemon juice and capers. Simmer for 2 minutes. Return chicken to pan and simmer another 2 minutes, spooning sauce over the top. Stir in remaining tablespoon of butter and sprinkle with parsley. Serve with lemon slices for garnish. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 390 kcal per serving | Servings: 4 servings #chickenpiccata #lemonchicken #capersauce #easydinner #italianchicken #weeknightmeals #butterychicken #citrusrecipes #flavorfuldinners #classicrecipes #quickmeals #skilletchicken #parsleygarnish #freshflavors #simpleeats #lemonyflavor #homecook #panseared #chickendinner #comfortfood Bright, buttery, and bursting with citrus flavor — this Chicken Piccata is the perfect weeknight dinner upgrade!

Why do we need TVs here?