SUPREME LOBSTER THERMIDOR DEEP DISH Ingredients: 1 deep-dish crust 1 lb cooked lobster meat, chopped ½ cup finely diced shallots or onions 2 cloves garlic, minced ½ cup heavy cream 1 cup shredded Gruyère or Swiss cheese 1 tsp Dijon mustard + squeeze of lemon juice 2 tbsp butter Fresh parsley for garnish Salt & pepper to taste Instructions: 1⃣ Sauté shallots and garlic in butter till soft. 2⃣ Stir in cream, Dijon, lemon juice—simmer till thick. 3⃣ Fold in lobster and half the cheese, season to taste. 4⃣ Fill crust with mixture, top with remaining cheese. 5⃣ Bake at 375°F (190°C) for 20–25 min till golden & bubbling. 6⃣ Garnish with parsley, serve rich & luxurious! Prep: 20 min | Cook: 25 min | Total: 45 min | Serves: 4

Lemon Parmesan Crusted Salmon Ingredients: - 4 salmon fillets - 1 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 2 cloves garlic (minced) - Salt and pepper to taste - Fresh parsley (chopped, for garnish) Preparation Steps: 1. Preheat your oven to 400°F (200°C). 2. In a bowl, mix together Parmesan cheese, breadcrumbs, lemon zest, minced garlic, olive oil, salt, and pepper. 3. Place salmon fillets on a baking sheet lined with parchment paper. 4. Drizzle lemon juice over the salmon fillets. 5. Press the Parmesan mixture onto the top of each salmon fillet. 6. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden. 7. Garnish with fresh parsley before serving. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 320 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of steamed asparagus or a fresh garden salad for a complete meal. #salmonrecipe #lemonparmesan #deliciousdinner

Seafood Paella Ingredients: - 1 cup Arborio rice - 3 cups vegetable broth - 1/2 cup frozen peas - 1 red bell pepper, chopped - 1 small onion, diced - 2 cloves garlic, minced - 1 cup shrimp, peeled and deveined - 1 cup mussels, cleaned - 1 tsp smoked paprika - 1/2 tsp saffron threads (optional) - 3 tbsp olive oil - Salt and pepper to taste - Lemon wedges for serving - Fresh parsley, chopped for garnish Preparation Steps: 1. In a large paella pan or skillet, heat olive oil over medium heat. 2. Add the onion and garlic, and sauté until translucent. 3. Stir in the red bell pepper and cook for another 2 minutes. 4. Add the Arborio rice, smoked paprika, and saffron (if using). Stir to coat the rice. 5. Pour in the vegetable broth and bring to a simmer. Season with salt and pepper. 6. Reduce heat to low and cover. Cook for 15 minutes without stirring. 7. Add the shrimp and mussels, gently pressing them into the rice. Cover and cook for another 5-7 minutes until seafood is cooked. 8. Remove from heat and let it sit covered for an additional 5 minutes. 9. Garnish with peas, fresh parsley, and serve with lemon wedges. Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins Calories: 430 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh green salad and crusty bread for a complete meal. #seafoodpaella #easydinner #homemade

Creamy Cajun Seafood Pasta Ingredients: - 8 oz fettuccine pasta - 1 tbsp olive oil - 1 lb shrimp, peeled and deveined - 1 cup scallops, cleaned - 1 tbsp Cajun seasoning - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Preparation Steps: 1. Cook the fettuccine pasta according to package instructions; drain and set aside. 2. In a large skillet, heat olive oil over medium heat. 3. Add shrimp and scallops to the skillet, sprinkle Cajun seasoning, and sauté until cooked, about 3-4 minutes. 4. Stir in minced garlic and cook for an additional minute until fragrant. 5. Pour in the heavy cream and bring to a gentle simmer. 6. Add cherry tomatoes and stir until softened, about 2-3 minutes. 7. Mix in the cooked fettuccine and grated Parmesan cheese; combine well. 8. Season with salt and pepper to taste. 9. Serve immediately, garnished with fresh parsley. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 520 kcal per serving | Servings: 4 servings Suggested Pairings: - Garlic bread - Caesar salad - Steamed vegetables #seafoodpasta #cajunflavors #pastalover

Sichuan Peppercorn Chicken Fiery Sichuan Peppercorn Chicken with Crispy Chili Oil Ingredients: 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon soy sauce 1 teaspoon cornstarch 2 tablespoons vegetable oil 2 teaspoons Sichuan peppercorns 8-10 dried red chilies 3 cloves garlic, minced 1 tablespoon grated ginger 1 tablespoon chili oil with flakes 1 tablespoon soy sauce (extra) 1 tablespoon rice vinegar 2 teaspoons sugar 2 green onions, sliced Cooked jasmine rice, for serving Directions: In a bowl, combine chicken, Shaoxing wine, soy sauce, and cornstarch. Mix well and marinate for 15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant (don’t burn). Add chicken and sear until golden and cooked through, about 6–7 minutes. Stir in garlic, ginger, and chili oil. Cook for 1 minute. Add the remaining soy sauce, rice vinegar, and sugar. Stir to coat everything evenly. Toss in green onions and stir for 30 seconds. Remove from heat. Serve hot over jasmine rice with extra chili oil if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 390 kcal | Servings: 4 servings #sichuanfood #chinesecooking #spicychicken #asianrecipes #peppercornchicken #sichuanchicken #dinnerideas #chiliinfusion #spicyrecipes #garlicginger #wokmeals #chickenstirfry #spicyandbold #homemademeals #easyasianrecipes #weeknightdinners #szechuanstyle #numblingspice #fieryflavors #boldflavor Feel the numbing heat! This Sichuan Peppercorn Chicken is spicy, crispy, and totally addictive. Perfect over jasmine rice!