Creamy Paprika Steak Shells Tender Steak Pasta Shells in a Smoky Creamy Paprika Sauce Ingredients: 12 oz medium pasta shells 1 tablespoon olive oil 1 pound sirloin or flank steak, thinly sliced 1 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and black pepper to taste 2 tablespoons butter 3 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 cup heavy cream 1/2 cup beef broth 3/4 cup grated Parmesan cheese 1 tablespoon tomato paste Fresh parsley, chopped, for garnish Directions: Cook pasta shells according to package directions until al dente. Drain and set aside. Heat olive oil in a large skillet over medium-high heat. Season sliced steak with paprika, garlic powder, salt, and pepper. Sear the steak in batches until browned and just cooked through, about 2–3 minutes per side. Remove from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute. Pour in heavy cream and beef broth, bringing the sauce to a simmer. Stir in Parmesan cheese until melted and sauce is creamy. Add the steak and cooked pasta shells back to the skillet. Toss everything together to coat evenly. Simmer for 2–3 minutes to allow flavors to blend. Garnish with chopped parsley and serve warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #steakpasta #creamyrecipes #paprikapasta #comfortfood #meatandpasta #weeknightdinner #steakdinnerideas #pastawithcream #quickmeals #savorysauce #onepanmeal #heartyrecipes #beefpasta #shellspasta #cheesycreamsauce #steaklover #pastadish #comfortbowl #easyfamilymeals #richflavors Steak lovers—this one's for you! Creamy Paprika Steak Shells is the bold and creamy comfort food dream you've been waiting for.

Coconut Chicken Curry with Spinach Creamy Coconut Chicken Curry with Fresh Spinach Ingredients: 1.5 lbs (680g) boneless, skinless chicken thighs, cut into chunks 1 tablespoon oil (coconut or vegetable) 1 large onion, diced 3 cloves garlic, minced 1-inch piece of fresh ginger, grated 1 tablespoon curry powder 1/2 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon chili flakes (optional) 1 (14 oz) can full-fat coconut milk 3 cups baby spinach Salt to taste Juice of 1/2 lime Fresh cilantro for garnish Cooked basmati rice, for serving Directions: Heat oil in a large skillet over medium heat. Add diced onions and sauté for 5 minutes until translucent. Stir in garlic and ginger and cook for another minute. Add curry powder, turmeric, cumin, paprika, and chili flakes. Stir for 30 seconds to bloom the spices. Add chicken pieces and cook for 6–8 minutes, stirring occasionally, until browned. Pour in coconut milk and bring to a gentle simmer. Cover and cook for 15–20 minutes until the chicken is cooked through and tender. Stir in spinach and cook for 2–3 minutes until wilted. Season with salt and lime juice to taste. Garnish with fresh cilantro and serve over rice. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 450 kcal | Servings: 4 servings #coconutchicken #spinachcurry #chickencurry #coconutmilkrecipes #comfortfood #easycurryrecipe #indianinspired #chickenandspinach #healthycurry #glutenfree #dairyfree #coconutflavor #creamyandspicy #weeknightmeals #lowcarboption #currylovers #richflavors #spinachrecipes #onepotdinner #homecookedcurry Creamy, cozy, and full of flavor! This Coconut Chicken Curry with Spinach is the ultimate one-pan meal for any night of the week

Smothered Filet Mignon Seared Filet Mignon with Caramelized Onion & Mushroom Gravy Ingredients: 2 (6 oz) filet mignon steaks Salt and black pepper to taste 1 tablespoon olive oil 2 tablespoons butter, divided 1 cup sliced mushrooms (cremini or button) 1 medium onion, thinly sliced 2 cloves garlic, minced 1 teaspoon fresh thyme (or 1/4 tsp dried) 1 tablespoon all-purpose flour 1/2 cup beef broth 1/4 cup heavy cream (optional, for extra richness) Directions: Season both sides of the filet mignon generously with salt and black pepper. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or longer to your desired doneness. Remove and set aside to rest. In the same skillet, reduce heat to medium. Add the remaining butter, then sauté onions and mushrooms until softened and golden brown, about 8–10 minutes. Stir in garlic and thyme, cooking for 1 minute. Sprinkle in flour and stir constantly for 1 minute to create a roux. Gradually pour in beef broth, stirring until a smooth gravy forms. Add heavy cream if using, and let the sauce simmer for 2–3 minutes until slightly thickened. Return steaks to the pan and spoon the sauce over them. Let them heat through for 2 minutes. Serve immediately with mashed potatoes or roasted vegetables. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 2 servings #filetmignon #steaklover #smotheredsteak #castironcooking #mushroomgravy #oniongravy #steakdinner #romanticdinner #comfortfoodrecipes #beefrecipes #searedsteak #homemadegravy #weekenddinner #panseared #luxurydinner #gourmetsteak #steakandmushrooms #classicsteak #richflavors #date_night_meal Elevate your dinner game with this Smothered Filet Mignon Rich mushroom and onion gravy takes it to the next level!

Smoked Salmon Soup Creamy Smoked Salmon Chowder with Dill and Potatoes Ingredients: 8 oz smoked salmon, chopped 2 tablespoons butter 1 onion, finely chopped 2 cloves garlic, minced 2 medium potatoes, peeled and diced 3 cups fish or vegetable broth 1 cup heavy cream 1/2 cup milk 1 tablespoon fresh dill, chopped Juice of 1/2 lemon Salt and black pepper to taste Fresh chives for garnish Directions: In a large pot, melt butter over medium heat. Add onion and garlic and sauté until soft and translucent, about 5 minutes. Add diced potatoes and broth, then bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Using an immersion blender or regular blender, puree the soup until smooth but still slightly chunky. Stir in the heavy cream and milk, then add chopped smoked salmon and fresh dill. Heat gently until the salmon is warmed through, about 5 minutes. Add lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh chives. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approximately 320 kcal per serving | Servings: 4 servings #smokedsalmon #seafoodsoup #creamsoup #chowder #fishsoup #homemadesoup #comfortfood #easyrecipes #quickmeals #freshdill #seafoodrecipes #soupseason #healthyeating #dinnerideas #potatosoup #chowderrecipe #delicioussoups #richflavors #winterwarmers #homecooking Warm up with this rich and creamy Smoked Salmon Soup — packed with tender potatoes, fresh dill, and smoky flavors that will satisfy your soul! Perfect for cozy nights!

Beef and Guinness Stew Hearty Slow-Cooked Beef and Guinness Stout Stew Ingredients: 2 pounds beef chuck, cut into 1-inch cubes Salt and black pepper to taste 3 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 large onion, chopped 3 cloves garlic, minced 3 carrots, sliced 2 stalks celery, sliced 2 cups Guinness stout beer 2 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons dried thyme 2 bay leaves 1 cup frozen peas Fresh parsley, chopped (for garnish) Directions: Season beef cubes with salt and pepper, then toss in flour until coated. Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches until deep golden on all sides. Remove and set aside. In the same pot, sauté onions until translucent, about 5 minutes. Add garlic, carrots, and celery, cooking for another 3 minutes. Stir in tomato paste and cook for 1 minute. Pour in the Guinness and beef broth, scraping up browned bits from the bottom of the pot. Return beef to the pot, add Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2½ hours until beef is tender. Stir in frozen peas and cook for another 5 minutes. Remove bay leaves. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving. Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes Kcal: 420 kcal (per serving) | Servings: 6 servings #beefstew #guinnessstew #slowcookedmeals #comfortfood #irishrecipes #heartydinners #stewseason #classicbeefstew #meatloverrecipes #slowcookermeals #weekendcooking #beefrecipes #guinnessbeer #homemadestew #dinnertimeideas #onepotmeals #comfortfoodlover #irishcuisine #richflavors #warmandcozy 🍲🍺 Cozy up with a bowl of this hearty Beef and Guinness Stew—slow-cooked to perfection with tender beef, rich stout, and savory veggies! Perfect for chilly nights. 🥕🥩