Kosovo Chicken Soup with Root Vegetables Hearty Balkan Chicken Soup with Carrots, Parsnips, and Potatoes Ingredients: 1.5 lbs bone-in chicken thighs or drumsticks 8 cups water 2 carrots, sliced 2 parsnips, sliced 2 medium potatoes, diced 1 small onion, chopped 2 cloves garlic, minced 1 celery stalk, chopped 1 bay leaf 1 tablespoon olive oil Salt and pepper, to taste 2 tablespoons fresh parsley, chopped Optional: 1/4 cup orzo or rice Directions: In a large soup pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant and translucent. Add chicken pieces and brown lightly on all sides, about 4–5 minutes. Pour in water, add bay leaf, and bring to a boil. Skim off any foam that rises to the top. Reduce heat to a simmer. Add carrots, parsnips, potatoes, and celery. Cover and simmer for 45–50 minutes, or until chicken is tender and vegetables are soft. Remove chicken, shred meat, and return to the pot. (Discard bones and skin.) If using orzo or rice, add now and simmer for an additional 10–12 minutes until tender. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley. Serve hot with crusty bread or traditional Balkan cornbread. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 320 kcal per serving | Servings: 6 servings #kosovorecipes #balkansoup #chickensoup #rootvegetablerecipes #heartychickensoup #traditionalbalkanfood #kosovancuisine #homemadesoup #comfortfoodseason #rusticsoup #chickenandvegetables #healthysoup #parsniprecipes #familydinnerideas #soupweather #easydinnerrecipes #souprecipeideas #slowsimmered #chickenrootsoup #flavorfulbroth Cozy up with a steaming bowl of Kosovo Chicken Soup with Root Vegetables – tender chicken, nourishing root veggies, and an aromatic broth that warms you to the core.

Baked Ziti with Mozzarella Cheesy Baked Ziti with Melted Mozzarella and Rich Tomato Sauce Ingredients: 1 lb (450g) ziti pasta 2 cups marinara sauce (homemade or store-bought) 1 lb (450g) ground beef or Italian sausage 2 cups shredded mozzarella cheese 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 1 small onion, finely chopped 2 tablespoons olive oil 1 teaspoon dried Italian herbs (oregano, basil, thyme) Salt and pepper to taste Fresh basil or parsley for garnish (optional) Directions: Preheat oven to 375°F (190°C). Cook ziti pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3-4 minutes. Add ground beef or Italian sausage, season with salt, pepper, and Italian herbs. Cook until browned and cooked through, about 7-8 minutes. Drain excess fat if needed. Stir in marinara sauce and simmer for 5 minutes to combine flavors. In a large mixing bowl, combine cooked pasta, meat sauce, and ricotta cheese. Mix well. Transfer half of the pasta mixture to a greased 9x13-inch baking dish. Sprinkle with half of the mozzarella cheese and some Parmesan. Layer the remaining pasta mixture on top, then sprinkle with the remaining mozzarella and Parmesan cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly with golden spots. Garnish with fresh basil or parsley if desired. Serve hot. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 650 kcal per serving | Servings: 6 servings #bakedziti #italiancomfortfood #cheesypasta #mozarellapasta #homemadeitalian #comfortfoodrecipes #pastaovenbake #heartymeals #familydinner #easydinnerrecipes #italianrecipes #pastaandcheese #weeknightdinner #ricottacheese #groundbeefrecipes #italiandish #tomatosauce #pastafood #cheeselover #homecooking Indulge in this classic Baked Ziti with Mozzarella—layers of cheesy goodness and rich meat sauce baked to bubbly perfection! Perfect for family dinners!

Chicken Satay Grilled Chicken Satay with Creamy Peanut Dipping Sauce Ingredients: For the Chicken Satay: 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into thin strips 2 tablespoons soy sauce 2 tablespoons coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice 2 garlic cloves, minced 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon cumin Bamboo skewers (soaked in water for 30 minutes) For the Peanut Sauce: 1/2 cup creamy peanut butter 1/4 cup coconut milk 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 teaspoon chili garlic sauce (optional for heat) 1/4 cup hot water (to thin as needed) Directions: In a medium bowl, combine all marinade ingredients and mix well. Add chicken strips to the marinade, toss to coat, cover, and refrigerate for at least 1 hour (or overnight for best flavor). Thread marinated chicken onto soaked skewers. Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan. Grill skewers for 3–4 minutes per side or until chicken is cooked through and slightly charred. Meanwhile, in a small bowl, whisk together all peanut sauce ingredients. Adjust water for desired consistency. Serve skewers hot with a side of peanut sauce and garnish with chopped cilantro or crushed peanuts if desired. Prep Time: 15 minutes | Marinate Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes Kcal: 320 kcal per serving | Servings: 4 servings #chickensatay #grilledchicken #peanutsauce #thaifood #southeastasianfood #chickenskewers #streetfoodstyle #easychickenrecipes #bbqchicken #summergrilling #sataysauce #spicydipping #coconutmarinade #mealprepideas #asianinspired #dinnerrecipes #partyappetizers #proteinpacked #flavorfulfood #homemadebbq These Chicken Satay skewers are grilled to perfection and paired with the creamiest peanut dipping sauce! Ideal for BBQs, weeknight dinners, or your next gathering

Shrimp and Spaghetti Squash Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles Ingredients: 1 medium spaghetti squash 1 tablespoon olive oil Salt and pepper to taste 1 pound large shrimp, peeled and deveined 3 tablespoons unsalted butter 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Juice of half a lemon Directions: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork. While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant. Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells. Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon. Serve warm and enjoy! Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 345 kcal | Servings: 4 servings #shrimpdinner #spaghettisquashrecipes #lowcarbdinner #glutenfreemeals #garlicbuttershrimp #seafoodrecipes #healthycomfortfood #simpleeats #quickweeknightmeals #pescatarian #ketooption #squashseason #lightanddelicious #cheeselovers #shrimpideas #lemonbuttershrimp #lowcaloriedinner #roastedsquash #easydinnerrecipes #whole30approved This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!

Chicken with Piri-Piri Sauce Flame-Grilled Chicken with Spicy Piri-Piri Marinade Ingredients: For the Chicken: 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken drumsticks 2 tablespoons olive oil Salt and pepper to taste For the Piri-Piri Sauce: 6 red chili peppers (such as bird’s eye), chopped 4 cloves garlic, minced 1/4 cup lemon juice 1/4 cup red wine vinegar 1/4 cup olive oil 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper Directions: In a blender or food processor, combine all sauce ingredients and blend until smooth. Set aside 1/2 cup of the sauce for serving. Place the chicken in a large bowl or resealable bag. Pour remaining Piri-Piri sauce over chicken and marinate for at least 4 hours, preferably overnight. Preheat grill or oven to 400°F (200°C). Remove chicken from marinade and pat lightly dry. Drizzle with olive oil and season with salt and pepper. Grill chicken for 25–30 minutes, turning occasionally, until skin is crispy and chicken is fully cooked (internal temp 165°F/74°C). OR: Roast in the oven on a baking sheet for 35–40 minutes. Serve hot with reserved sauce drizzled on top or on the side for dipping. Prep Time: 15 minutes (plus marinating) | Cooking Time: 30 minutes | Total Time: 45 minutes (plus marinating) Kcal: Approximately 390 kcal per serving | Servings: 4 servings #piripiri #chickenrecipe #spicychicken #grilledchicken #piriPiriSauce #portuguesechicken #easygrillrecipe #spicymarinade #homemadepiriPiri #birdseyechili #flamegrilled #ovenbakedchicken #spicyfood #chickenmarinade #boldflavors #foodblogger #chickenlover #dinnerrecipes #quickdinner #chickenideas Craving spice? This flame-grilled Chicken with Piri-Piri Sauce is loaded with bold heat and zesty flavor! Perfect for your next BBQ or weeknight feast.