Sun-Dried Tomato Pesto Bold and Tangy Sun-Dried Tomato Pesto with Garlic and Basil Ingredients: 1 cup sun-dried tomatoes (oil-packed, drained) 1/3 cup toasted pine nuts (or walnuts for variation) 2 cloves garlic 1/2 cup grated Parmesan cheese 1/4 cup fresh basil leaves 1 tablespoon lemon juice 1/2 cup olive oil (plus more as needed) Salt and black pepper, to taste Directions: In a food processor, combine sun-dried tomatoes, pine nuts, garlic, Parmesan, basil, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture becomes a thick, spreadable paste. Season with salt and pepper to taste. Use immediately or store in an airtight container in the refrigerator for up to 5 days. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 210 kcal | Servings: 6 servings #pesto #sundriedtomato #homemadesauce #italianflavors #garliclover #pastasauce #easyrecipes #quickcondiments #mediterranean #boldflavors #freshbasil #parmesancheese #pestosauce #umamirich #oilbasedsauce #dipspread #glutenfree #mealprep #cheeselovers #condimentgoals This Sun-Dried Tomato Pesto is bursting with flavor! Perfect on pasta, sandwiches, or even dolloped on grilled veggies. Ready in 10 mins!

Spicy Beef and Spinach Pasta Fiery Garlic Beef Pasta with Wilted Spinach and Chili Flakes Ingredients: 12 oz (340g) penne pasta 2 tablespoons olive oil 1 pound (450g) ground beef 1 small onion, finely chopped 4 cloves garlic, minced 1 teaspoon crushed red pepper flakes (adjust to taste) 1 teaspoon smoked paprika Salt and freshly ground black pepper to taste 1/2 cup beef broth 1/2 cup tomato sauce 4 cups baby spinach, loosely packed 1/3 cup grated Parmesan cheese Fresh basil or parsley for garnish (optional) Directions: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–6 minutes. Add the chopped onion and cook for 3 minutes until softened. Stir in garlic, red pepper flakes, smoked paprika, salt, and black pepper. Cook for 1–2 minutes until fragrant. Pour in the beef broth and tomato sauce. Simmer for 5 minutes to allow the flavors to meld. Add the spinach and stir until just wilted, about 1 minute. Toss in the cooked pasta and grated Parmesan, mixing well to coat. Garnish with chopped fresh herbs and serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 510 kcal | Servings: 4 servings #spicypasta #beefrecipes #pastaideas #easyweeknightmeals #comfortfood #spicyfoodie #spinachrecipe #garliclover #heartymeals #quickdinner #familydinner #homecooking #italianstyle #onepotmeal #pastalovers #savorydishes #pastaandbeef #herbyflavors #hotandhearty #chiliflakepasta Turn up the heat with this Spicy Beef and Spinach Pasta! Packed with flavor, protein, and the perfect amount of kick!

Korean BBQ Chicken with Gochujang and Garlic Smoky Korean BBQ Chicken Glazed with Gochujang and Garlic Heat Ingredients: 1 ½ lbs (680g) boneless, skinless chicken thighs 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon brown sugar 4 garlic cloves, minced 1 teaspoon grated fresh ginger 1 tablespoon honey 1 teaspoon toasted sesame seeds (for garnish) 2 green onions, sliced (for garnish) Steamed white rice, for serving Vegetable oil, for grilling or pan-searing Directions: In a bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and honey to create the marinade. Add chicken thighs to the bowl and mix until well coated. Cover and marinate in the fridge for at least 1 hour, or overnight for best flavor. Preheat a grill or grill pan over medium-high heat and lightly oil the surface. Grill chicken thighs for 5–6 minutes per side or until fully cooked and slightly charred. Let the chicken rest for a few minutes, then slice. Garnish with sesame seeds and green onions. Serve hot over steamed white rice, with kimchi or pickled vegetables on the side if desired. Prep Time: 10 minutes | Marinate Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 25 minutes Kcal: 510 kcal | Servings: 4 servings #koreanbbq #gochujangchicken #koreanrecipes #bbqchicken #garliclover #asianbbq #spicykoreanfood #easygrillrecipes #grilledchicken #chickendinnerideas #koreangrill #kimchichicken #spicygarlicsauce #weeknightmeals #gochujangflavor #glazedchicken #koreanflavors #ricebowlrecipes #homecookedbbq #fusionchicken Sizzling Korean BBQ Chicken with Gochujang & Garlic just hit the grill! Sweet, spicy, smoky perfection in every bite!

Baked Garlic Parmesan Chicken Wings Crispy Oven-Baked Garlic Parmesan Wings with Herb Butter Ingredients: 2 lbs chicken wings, split and tips removed 2 tablespoons olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 3/4 cup grated Parmesan cheese, divided 4 garlic cloves, minced 2 tablespoons unsalted butter, melted 2 tablespoons chopped fresh parsley Optional: ranch or blue cheese dressing, for dipping Directions: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack. Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, garlic powder, onion powder, salt, pepper, and paprika until well coated. Add half the Parmesan cheese and toss again to coat. Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, turning once halfway through, until crispy and golden brown. In a small bowl, mix the melted butter, minced garlic, and chopped parsley. When the wings are done, transfer them to a large bowl. Pour the garlic butter mixture over the wings, add remaining Parmesan, and toss to coat. Serve immediately with your favorite dipping sauce. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 385 kcal | Servings: 4 servings #bakedchickenwings #garlicparmesan #ovenbakedwings #crispychicken #chickenappetizers #partyfoodideas #gamefood #comfortfood #parmesanwings #homemadewings #flavoredbutter #herbywings #garliclovers #wingsfordays #snacktimefavorites #easychickenrecipes #butterandparmesan #dinnerinspo #lowcarbwings #fingerfoods These Baked Garlic Parmesan Wings are insanely crispy without the fryer! Tossed in garlicky butter and herbs, they’re perfect for any party or lazy night in.

Beef and Garlic Mash Seared Beef Strips with Creamy Garlic Mashed Potatoes Ingredients: For the beef: 1 lb (450g) beef sirloin or rump steak, sliced into strips 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon fresh thyme (or 1/2 tsp dried) Salt and black pepper, to taste 1 tablespoon butter For the garlic mash: 2 lbs (900g) potatoes, peeled and chopped 4 cloves garlic, peeled 1/2 cup milk (warm) 1/4 cup butter Salt and pepper, to taste Chopped parsley for garnish (optional) Directions: Boil potatoes and garlic cloves in salted water until tender, about 15–20 minutes. Drain and mash with warm milk, butter, salt, and pepper until smooth and creamy. Keep warm. Meanwhile, heat olive oil in a skillet over medium-high heat. Add beef strips and sear for 2–3 minutes until browned. Add minced garlic, thyme, and butter to the pan, cooking another 1–2 minutes while spooning melted butter over the beef. Season with salt and pepper to taste. Plate the garlic mash and top with seared beef strips. Garnish with chopped parsley if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 485 kcal | Servings: 4 servings #garlicmash #beefandpotatoes #comfortfood #steakdinner #homemadegoodness #easyrecipes #mashedpotatoes #garliclovers #heartymeal #meatandpotatoes #quickdinner #classiccomfort #rusticrecipes #soulfood #weeknightdinners #creamygarlicmash #pansearedbeef #flavorpacked #simplecooking #homecooked Pure comfort on a plate This Beef and Garlic Mash is rich, hearty, and full of garlicky goodness — the ultimate dinner fix!