Southern Chicken and Waffle Pasta Crispy Chicken & Maple Cream Pasta with Waffle Crumble Ingredients: 8 oz penne or rigatoni pasta 2 boneless, skinless chicken breasts 1/2 cup buttermilk 1/2 cup all-purpose flour 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and pepper to taste Vegetable oil for frying 2 tablespoons unsalted butter 2 tablespoons all-purpose flour (for roux) 1 1/2 cups milk 1/2 cup heavy cream 1/2 teaspoon ground nutmeg 1/3 cup maple syrup 1/2 teaspoon Dijon mustard 1 cup shredded sharp cheddar cheese 1 Belgian waffle, toasted and crumbled (or 1 cup mini waffle pieces) Fresh thyme or chopped chives for garnish Directions: Cook the pasta according to package directions. Drain and set aside. Slice the chicken breasts into strips, season with salt, pepper, paprika, and garlic powder. Soak in buttermilk for at least 15 minutes. Dredge chicken in flour and fry in hot oil until golden and crispy. Transfer to paper towels to drain. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux. Slowly whisk in milk and cream, stirring constantly until smooth and thickened. Stir in maple syrup, nutmeg, Dijon mustard, and cheddar cheese. Mix until the cheese is melted and sauce is creamy. Toss the cooked pasta with the sauce. Plate the pasta and top with crispy chicken and toasted waffle crumble. Garnish with fresh thyme or chives. Serve warm. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 680 kcal | Servings: 4 servings #southernpasta #chickenandwaffles #comfortfoodrecipes #maplecheddarsauce #crispychicken #soulfoodtwist #pastaideas #fusionrecipes #chickenpasta #cheesysauce #buttermilkchicken #wafflecrumbles #southerninspired #decadentdinners #creativecooking #pastanight #savorysweetcombo #maplesyrupmagic #brunchdinner #flavorfusion Pasta meets the South! This Southern Chicken and Waffle Pasta brings crispy buttermilk chicken, maple cheddar sauce, and waffle crumble together in one unforgettable dish

Mushroom and Onion Pasta Savory Mushroom and Caramelized Onion Pasta in a Creamy Herb Sauce Ingredients: 8 oz (225g) fettuccine or pasta of choice 2 tablespoons olive oil 1 tablespoon butter 1 large onion, thinly sliced 10 oz (280g) cremini or button mushrooms, sliced 2 cloves garlic, minced 1/4 cup dry white wine (or vegetable broth) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 teaspoon fresh thyme (or 1/2 tsp dried) Salt and black pepper, to taste Fresh parsley, chopped (for garnish) Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside. In a large skillet, heat olive oil and butter over medium heat. Add sliced onions and cook for 10–12 minutes, stirring occasionally, until deeply golden and caramelized. Add mushrooms and cook for another 6–7 minutes until tender and browned. Stir in garlic and thyme and cook for 1 more minute. Pour in white wine to deglaze the pan, scraping up any bits from the bottom. Simmer for 2–3 minutes until slightly reduced. Stir in heavy cream and Parmesan, simmering for 2–3 minutes until the sauce is smooth and thickened slightly. Add cooked pasta to the pan and toss to coat in the sauce. Add reserved pasta water as needed to loosen. Season with salt and pepper. Serve hot, garnished with fresh parsley and extra cheese if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 460 kcal | Servings: 2 servings #mushroompasta #onionpasta #caramelizedonionrecipe #creamyvegetarianpasta #pastaideas #comfortfoodrecipes #easyitaliandinner #meatlessmeals #herbpasta #savorypasta #pastawithsauce #mushroomandonion #weeknightpasta #garlicmushrooms #richpasta #simpledinnerideas #pastaeveryday #plantbasedcomfort #homemadepasta #easypastadish Nothing beats the cozy flavor of caramelized onions and mushrooms in a creamy pasta sauce — this one’s a new weeknight favorite!

Salmon and Spinach Alfredo Creamy Salmon and Spinach Alfredo Pasta with Garlic-Parmesan Sauce Ingredients: 2 tablespoons olive oil 2 salmon fillets (about 6 oz each), skin removed Salt and pepper, to taste 3 cloves garlic, minced 2 cups fresh spinach, roughly chopped 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese 1/2 teaspoon lemon zest 8 oz fettuccine or linguine pasta 1 tablespoon butter (optional) Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package instructions in salted boiling water. Drain and set aside. Season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook salmon for 3–4 minutes per side, or until cooked through. Remove and flake with a fork. In the same skillet, add butter (if using) and garlic. Sauté for 1 minute until fragrant. Stir in cream and bring to a gentle simmer. Add Parmesan and lemon zest, stirring until cheese is melted and sauce is smooth. Add spinach and cook until wilted, about 2 minutes. Stir in flaked salmon and cooked pasta. Toss to combine and coat evenly in sauce. Garnish with fresh parsley and serve immediately. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 610 kcal | Servings: 4 servings #salmonalfredo #spinachalfredo #creamypasta #seafoodpasta #salmonrecipes #fettuccinealfredo #homemadealfredo #easyweeknightdinner #pastanight #salmonandspinach #comfortfoodrecipes #onepanpasta #garliccream #dinnerideas #pastaandfish #freshspinach #parmesancream #pastarecipes #italianinspired #quickdinnerrecipes Flaky salmon, creamy Alfredo, and fresh spinach all tossed in one dreamy pasta dish The ultimate comfort food is here.

Beef and Coconut Rice Spiced Beef Stir-Fry with Creamy Coconut Rice Ingredients: For the Coconut Rice: 1 cup jasmine rice, rinsed 1 cup coconut milk (full fat) 1 cup water 1/2 teaspoon salt Optional: 1 tablespoon shredded coconut, toasted For the Beef: 1 lb (450g) flank steak or sirloin, thinly sliced 2 tablespoons soy sauce 1 tablespoon lime juice 1 tablespoon brown sugar or coconut sugar 2 cloves garlic, minced 1 teaspoon grated ginger 1/2 teaspoon crushed red pepper flakes (optional) 1 tablespoon sesame oil or vegetable oil 1/2 onion, thinly sliced 1 red bell pepper, thinly sliced 2 green onions, chopped Optional garnish: cilantro, lime wedges, sesame seeds Directions: In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and cover to keep warm. In a bowl, mix sliced beef with soy sauce, lime juice, sugar, garlic, ginger, and red pepper flakes. Marinate for at least 15 minutes. Heat oil in a large skillet or wok over high heat. Add beef in batches and stir-fry for 2–3 minutes until browned. Remove and set aside. In the same pan, stir-fry onions and bell peppers for 2–3 minutes until just tender. Return beef to the pan and toss with vegetables to combine. Serve hot beef stir-fry over a bed of coconut rice. Garnish with green onions, cilantro, lime wedges, or sesame seeds as desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 480 kcal | Servings: 4 servings #beefandcoconutrice #asiandinner #coconutrice #stirfryrecipe #beefstirfry #glutenfreedinner #tropicalflavor #easyweeknightmeal #jasminecoconutrice #beefbowls #comfortfoodrecipes #sweetandsavory #coconutlover #easyasiandinner #limegingerbeef #quickdinnerideas #spicybeefrice #ricebowlrecipe #fusioncooking #homemadeflavor Sautéed spiced beef over fluffy coconut rice? YES PLEASE This bowl is full of bold flavor and comforting textures!

Korean Chicken with Gochujang and Vegetables Spicy Korean Chicken Stir-Fry with Gochujang and Colorful Veggies Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons gochujang (Korean red chili paste) 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon honey 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon vegetable oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 zucchini, halved lengthwise and sliced 1 cup broccoli florets 2 green onions, chopped 1 tablespoon sesame seeds Cooked white rice, for serving Directions: In a bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger until well combined. Add the chicken to the bowl and toss to coat evenly. Let marinate for at least 20 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until browned and cooked through. Add the bell peppers, zucchini, and broccoli. Stir-fry for another 4-5 minutes until the vegetables are crisp-tender. Sprinkle with chopped green onions and sesame seeds. Serve hot over a bed of steamed rice. Prep Time: 20 minutes (plus marinating) | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 390 kcal | Servings: 4 servings #koreanchicken #gochujang #spicystirfry #koreanflavors #asianinspired #easyweeknightdinner #glutenfreerecipe #homemadeasian #chickenthighs #quickmeals #mealprepideas #wokrecipes #savoryandspicy #dinnerideas #colorfulveggies #chickenlovers #spicyfoodlover #vegetableloaded #comfortfoodrecipes #ricebowl Bold, spicy, and colorful! This Korean Chicken with Gochujang and Vegetables is a quick stir-fry dream come true Ready in 30 minutes and packed with flavor!