GARLIC BUTTER STEAK IN SPICY CAJUN VELVEETA RIGATONI

 

Ingredients:

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1½ lbs sirloin or ribeye steak, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp butter
1 tbsp minced garlic
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
For the Spicy Cajun Velveeta Rigatoni:
12 oz rigatoni pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
8 oz Velveeta cheese, cubed
½ cup shredded pepper jack cheese (for an extra kick)
1 tsp Cajun seasoning
Pinch of crushed red pepper flakes (optional)
Salt & pepper, to taste
Fresh chopped parsley (for garnish)

Directions:

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1. Cook the Pasta:
Boil rigatoni in salted water until al dente. Drain and set aside.
2. Sear the Garlic Butter Steak:
Season steak with Cajun seasoning, paprika, salt, and pepper.
In a large skillet, heat olive oil over medium-high. Add the steak pieces and sear for 2–3 minutes per side.
Reduce heat to medium, add butter and minced garlic, and stir to coat the steak in garlic butter.
Remove from heat and set steak aside.
3. Make the Spicy Cajun Velveeta Sauce:
In the same pan, melt 2 tbsp butter and sauté the garlic until fragrant (about 30 seconds).
Pour in heavy cream and milk, stirring constantly.
Add Velveeta and pepper jack cheese, stirring until completely melted and smooth.
Stir in Cajun seasoning, red pepper flakes (if using), and season with salt and pepper to taste.
4. Combine & Serve:
Toss the cooked rigatoni into the cheesy sauce until well coated.
Add the garlic butter steak pieces back in, mixing gently to keep the steak tender.
Serve hot, garnished with chopped parsley.
Cooking Time: 30 minutes
Servings: 4
Calories: 860 per serving

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Zesty Lemon Butter Fish Fillet

 

Ingredients:

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4 white fish fillets (tilapia, cod, halibut, or sole work great)

Juice and zest of 2 lemons

3 tbsp unsalted butter (melted)

2 garlic cloves, minced

Salt and black pepper to taste

1 tsp paprika (optional, for color and mild flavor)

1 tbsp chopped fresh parsley (optional, for garnish)

Lemon slices (for serving)

 

‍ Instructions:

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1. Prep the Fish:
Pat the fillets dry with paper towels. Season both sides lightly with salt, pepper, and paprika.

2. Make the Lemon Butter Sauce:
In a small bowl, combine the melted butter, lemon juice and zest, and minced garlic. Stir to mix.

3. Marinate (Optional):
For extra flavor, brush the fillets with half of the lemon butter mixture and let them sit for 10–15 minutes.

4. Cook the Fish:
Heat a nonstick skillet over medium heat. Place the fillets in the skillet and cook for about 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork. Spoon more of the lemon butter over the fillets as they cook.

5. Finish & Serve:
Drizzle any remaining sauce over the fish. Garnish with fresh parsley and lemon slices.

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Beef-Stuffed Shells wiith Creamy Ricotta Filling Delight You

 

ingredients

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12 large pasta shells
1 pound ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

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Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package instructions until al dente; drain and set aside.
In a skillet, brown the ground beef over medium heat; drain excess fat.
In a bowl, combine the cooked beef, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper.
Stuff each pasta shell with the beef and cheese mixture.
Spread 1 cup of marinara sauce on the bottom of a baking dish.
Place the stuffed shells in the baking dish and cover with remaining marinara sauce.
Sprinkle the remaining mozzarella cheese on top.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden

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Marinated Greek Lamb Chops with Mushrooms and Tomatoes

 

Ingredients

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1 Rack of Lamb (8 to 9 single rib lamb chops)
1/3 cup olive oil
4 garlic cloves, crushed
juice of 1 lemon
2 tbsp fresh oregano or 2 tsp dry oregano
dash of salt and pepper
portabella mushrooms, thinly sliced
tomatoes, sliced
green onion, sliced
lemon slices for garnish

Instructions

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Pat dry Rack of Lamb and slice into individual chops, removing some of the fat.

Mix all of the marinade ingredients and rub it into the meat on all sides.

Marinate chops covered in a deep dish for an hour to overnight.
Pre-heat a cast-iron/stainless steel pan over high heat.
Once hot, add 2 tablespoons olive oil.
Place the lamb chops in the hot pan then sear for 3 to 4 minutes per side until golden brown.
Flip, add sliced mushrooms, and cook until the desired doneness.
Add tomatoes and the rest of marinade during the last minute.
Once done, transfer the chops to a plate and let them rest for 5 to 10 minutes.
Garnish with lemon slices, sliced green onion, and oregano.

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Shrimp & Broccoli Alfredo

 

Ingredients:

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1½ pounds large shrimp, peeled and deveined
2 cups broccoli florets, steamed
1 cup white mushrooms, sliced
5 cloves garlic, minced
½ medium onion, minced
¼ stick unsalted butter
1 tbsp ground black pepper
1 tbsp garlic salt
1 tsp creole seasoning
1(15 oz) jar Bertolli® Alfredo Sauce

Directions:

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In a large pot, boil the pasta according to the instructions on the package.
Heat a medium-sized skillet over medium-high heat. Add butter, shrimp, onions, and mushrooms. Saute shrimp and vegetables, stirring often. Add garlic and dry seasonings after 5 minutes of sauteing.
After 5 additional minutes of sauteing, add the shrimp and vegetable mixture to the cooked, drained pasta. Add steamed broccoli, alfredo sauce, and any additional dry seasonings to taste. Stir to combine and blend flavors.
Serve with bread sticks and a garden salad. Garnish with dried parsley and chives.

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Mini Beef Wellington

 

Ingredients (makes 2 servings):

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6–8 oz beef tenderloin fillet (cut into 2 medallions)

3 tbsp unsalted butter

2 shallots, minced

1 cup mushrooms, finely chopped (cremini or button work great)

1 tsp fresh thyme (or ½ tsp dried)

1 sheet puff pastry, thawed

1 egg (for egg wash)

Salt & pepper to taste

Optional: 2 tsp Dijon mustard

 

Instructions:

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1. Prepare the Beef:

Season the beef medallions with salt and pepper.

Sear in a hot skillet over medium-high heat with 1 tbsp of butter for about 1 minute per side (just to brown). Remove and let cool.

 

2. Make the Duxelles (Mushroom Mixture):

In the same skillet, add 2 tbsp butter.

Sauté minced shallots until soft, about 2 minutes.

Add chopped mushrooms and thyme. Cook until mushrooms release moisture and become dry (about 8–10 minutes).

Season with salt and pepper. Let cool completely.

 

3. Assemble:

Roll out puff pastry slightly and cut into 2 squares.

Spread a thin layer of Dijon mustard (optional) on each pastry square.

Spoon some cooled mushroom mixture in the center of each.

Place a beef medallion on top.

Wrap the pastry around the beef, sealing edges tightly (use a little water or egg wash to seal).

Place seam side down on a baking sheet. Brush with egg wash.

 

4. Chill:

Chill the assembled Wellingtons in the fridge for 15–20 minutes while you preheat the oven to 400°F (200°C).

 

5. Bake:

Bake for 20–25 minutes, or until golden brown and puffed.

 

6. Rest & Serve:

Let rest for 5 minutes before serving.

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Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce

 

Ingredients (Serves 4)

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Roasted Tomatoes:

10 oz cherry tomatoes, halved

2 tbsp olive oil

3 garlic cloves, minced

Salt & pepper

Chicken & Pasta:

1½ lbs chicken breasts, thinly sliced

2 tsp smoked paprika

Salt & pepper to taste

2 tbsp olive oil

12 oz spaghetti

1 ball (8 oz) burrata, torn or whole

Fresh basil or parsley for garnish

Lemon Butter Garlic Sauce:

3 tbsp unsalted butter

4 garlic cloves, minced

Zest of 1 lemon

Juice of 1 lemon

¼ cup reserved pasta water

(Optional) pinch red pepper flakes

 

Instructions

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1. Roast the Tomatoes

Preheat oven to 400°F (200°C).

Toss cherry tomatoes with olive oil, minced garlic, salt, and pepper.

Spread on a baking sheet and roast for 15–20 minutes until soft and slightly caramelized.

2. Cook the Pasta

Boil spaghetti in salted water until al dente.

Reserve ¼ cup of pasta water, then drain.

3. Cook the Chicken

Season sliced chicken with smoked paprika, salt, and pepper.

In a large skillet, heat olive oil over medium-high heat.

Sear chicken until golden and cooked through (4–6 minutes). Remove and set aside.

4. Make the Sauce

In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant.

Stir in lemon zest, lemon juice, and pasta water. Simmer for 1–2 minutes.

(Optional) Add a pinch of red pepper flakes.

5. Toss and Finish

Add cooked pasta, roasted tomatoes, and chicken to the skillet. Toss to coat.

Plate the pasta, top with torn burrata, and garnish with fresh herbs.

 

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 To Serve:

Enjoy warm with extra lemon zest and a drizzle of olive oil for a vibrant, creamy finish.

Would you like a PDF version or low-carb variation?

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