Beef Stroganoff ❤️‍🔥 Here’s how to make it: 1 - 1.5 lb beef sirloin or tenderloin, sliced into strips 2 tbsp olive oil 3-4 tbsp butter, divided 8 oz mushrooms, sliced 3 shallots, finely chopped 6 cloves garlic, minced (to taste) 1 tbsp fresh thyme, chopped 2 tbsp all-purpose flour 1/2 cup dry white wine (optional) 1 cup beef broth 1/2 cup sour cream, room temp 1/2 cup heavy cream, room temp 1 tbsp Dijon mustard @Grey Poupon 1-2 tsp Worcestershire sauce (to taste) Salt and pepper, to taste Egg noodles (I used pappardelle) Freshly grated Parmesan cheese, for garnish Fresh chives, for garnish
 1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the beef strips in batches until browned on both sides, about 1-2 minutes per side. Remove and set aside. 2. In the same skillet, reduce heat to medium and add 1 tbsp of butter and sauté the mushrooms until golden brown. Remove and set aside. 3. Add another tbsp of butter to the skillet and sauté the shallots with a pinch of salt and pepper until softened, about 3-4 minutes. 4. Return the mushrooms to the skillet and add the minced garlic and thyme. Cook for another minute, stirring occasionally. 5. Reduce heat to med-low. Add another tbsp of butter if needed, and sprinkle the flour over the mixture and stir to combine. Cook out the raw flour taste for a couple of minutes. 6. Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes. 7. Pour in the beef broth, stirring to combine. Reduce the heat to low. 8. Stir in the sour cream, heavy cream, Worcestershire sauce, and Dijon mustard until smooth. Taste and adjust seasoning with salt and pepper as needed. Let the sauce simmer gently. 9. While the sauce is simmering, cook the pappardelle noodles according to the package instructions. Drain and toss with 1 tbsp of butter to coat. 10. Add the seared beef to the sauce and stir to warm through. 11. Serve the sauce over the buttered noodles. Garnish with freshly grated Parmesan cheese and chopped chives. Enjoy! #beefstroganoff #easyrecipes #easyrecipe #easydinner #dinner #dinnerideas #cooking #easymeal #recipes #foodtok #comfortfood #winterfood #winterrecipes

First pastina of 2025 ✨ I was craving something warm and comforting tonight, and nothing hits the spot quite like a bowl of Italian Penicillin. Here’s how to make it: 1 cup acini de pepe 3 cups chicken broth (@Kettle & Fire) 1 tbsp butter Salt and black pepper, to taste 2 cloves garlic, grated (to taste) Freshly grated parm, to taste (about 1 cup) Lemon juice (to taste) Olive oil, to garnish 1. Bring your chicken broth, 1/2 tbsp butter, and a pinch of salt to a boil then reduce to a simmer. 2. Add in your pasta and stir. Simmer for about 10 minutes, or until most of the liquid is aborbed and the pasta is tender, stirring occasionally. 3. Add in your remaining butter, black pepper, parmesan, grated garlic, lemon juice to taste (1/4 - 1/2 a lemon), and a pinch of salt. Stir until combined. Adjust for seasonings, if needed. 4. Serve and top with more fresh parm, black pepper, lemon juice, and a drizzle of your favorite olive oil. Enjoy! #pastina #pastinasoup #pastinarecipe #italianpenicillin #easyrecipes #onepot #foodtok #comfortfood #italian #italianfood

Creamy Pesto Chicken Pasta Bake ✨ My most viral recipe of 2024! What a year it’s been. I’m truly so grateful for all the love and support you’ve shown me this year. Cheers to a delicious 2025! Here’s how to make it: 1lb pasta of choice 1/2 cup sun-dried tomatoes + oil 1lb chicken 1 tbsp butter 1/2 yellow onion, diced Salt and pepper, to taste
1 tsp red pepper flakes (to taste) 1 tsp smoked paprika (to taste) 1 tsp oregano (to taste) 6-8 cloves of garlic, minced (to taste) 2 cups heavy cream (room temp) 1-2 cups cooked broccoli 2 handfuls spinach 6-8 oz freshly shredded parmesan cheese (divided) 8 oz freshly shredded mozzarella (divided) 1/2 cup pesto, to taste (I recommend Costco brand) Parsley to garnish
 1. Preheat oven to 350°F. Place the cream on the counter to come to room temp. 2. Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside. 3. In a large oven-safe saucepan or dutch oven, heat 1 tbsp of sun-dried tomato oil over medium heat. Cook the chicken until it's no longer pink, then remove it from the pan and set it aside. Let it rest for a few minutes before cutting into bite-sized pieces. 4. In the same pan, melt the butter and add salt, pepper, red pepper, paprika, and oregano. Stir to toast, then toss in the onion and sauté for about 4 minutes. Add the garlic and cook for another 30 seconds. 5. Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly. 6. Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted. 7. Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto. 8. Top with the remaining mozzarella and parmesan cheese. 9. Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly. 10. Sprinkle with fresh parsley, a little more parmesan, and enjoy! #pastabake #chickenpesto #pesto #pestopasta #pestochicken #pasta #pastarecipe #easyrecipe #easyrecipes #easymeal #easydinner #dinnerideas #dinner #foodtok #cooking

Shepherd’s Pie 🥧 The ultimate winter comfort food. Here’s how to make it: The full recipe is also linked in my bio! For the Meat Filling: 1 lb ground lamb (or beef, if preferred) 1.5 tbsp olive oil 1 medium yellow onion, finely chopped 2 medium carrots, finely diced Salt and pepper, to taste 1 tsp red pepper flakes (optional) 4-6 cloves garlic, minced (to taste) 2 -3 tbsp tomato paste 1 tbsp flour 1/2 cup red wine (optional, for deglazing) 1 tbsp fresh rosemary, minced 1 tbsp fresh thyme, minced 1 cup chicken broth 1 tbsp Worcestershire sauce 1 bay leaf 1 cup frozen peas For the Mashed Potatoes: 2 lbs Yukon Gold potatoes, scored width-wise 1/4 cup butter, room temp 3/4 cup whole milk, room temp 1 clove garlic, smashed 1 sprig fresh rosemary 1 sprig fresh thyme 2 egg yolks 1/2 cup Parmesan cheese, grated plus more to top Salt, to taste Garnish: Fresh chives, chopped 1. Score the potatoes width-wise. Place them in a large pot, cover with cold water by an inch, and add a heavy hand of salt. Bring to a boil, then reduce the heat and simmer for 35-45 minutes, or until the potatoes are fork-tender. 2. While the potatoes are simmering, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and carrots, season with salt, pepper, and red pepper flakes, and cook for 5-7 minutes until softened. 3. Clear a center in the pan, add in a touch more olive oil, and add the lamb. Let it sit undisturbed to develop a crust, then season with salt and pepper. Break up with a wooden spoon and remove any excess fat, if desired. 4. Add the garlic and cook for another 30 seconds. 5. Clear a center in the pan, add the tomato paste, and let it cook off a bit before incorporating with the rest. Then let it cook for another 2-3 minutes. 6. Sprinkle in the flour and stir to combine. Cook for 2 minutes to cook out the raw flour taste. 7. Deglaze the pan with red wine (if using), letting it cook for 1-2 minutes. 8. Add the rosemary and thyme, and cook for another minute. 9. Pour in the chicken broth, Worcestershire sauce, salt, and pepper. Stir to combine. Add the bay leaf, bring to a simmer, and let simmer over low heat for 15-20 minutes, or until the potatoes are done. If the mixture seems to be drying out cover and/or add a touch more broth. 10. Preheat your oven to 400°F (200°C). 11. Once the potatoes are fork-tender, carefully peel and return them to the warm pot to dry off any excess water. If the pot has cooled off too much, turn the heat on low. 12. In a small saucepan, gently warm the milk, butter, garlic, rosemary, and thyme. 13. Rice the potatoes. Remove the garlic and herbs from the milk before pouring into the potatoes. Gently stir to combine. 14. Season with salt, add the egg yolks and Parmesan cheese, and gently fold everything together. Set aside. 15. Remove the bay leaf from the lamb mixture, and add the frozen peas. Let it simmer for 1-2 minutes. 16. Add the meat mixture to the bottom of a baking dish. Top with the mashed potatoes, raking a fork over the top to create texture. Sprinkle with more Parmesan cheese. 17. Bake for 30 minutes or until the top is golden and the edges are slightly crispy. 18. Let rest for 5-10 minutes before serving. Garnish with fresh chives and enjoy! #shepherdspie #comfortfood #cozymeals #winterfood #winterrecipes #dinner #dinnerideas #cozyrecipes #cozyrecipes #foodtok #cooking #britishfood

Deconstructed Wonton Soup 🥟 Inspired by Eat Figs Not Pigs Meatballs: 1 lb ground pork 4 stalks green onion, diced (plus more for garnish) 2 tsp grated ginger 3 cloves grated garlic 2 tbsp soy sauce 2 tsp sesame oil 2 tsp rice vinegar 1 tsp white pepper 2 tbsp cornstarch Broth: 6 cups chicken broth (@Kettle & Fire) 5-6 cloves garlic, smashed (to taste) 1-inch piece ginger, sliced 1 onion, quartered 1 tbsp lemongrass paste (can use fresh) 1-2 tbsp soy sauce (to taste) 1 tbsp sesame oil (to taste) 1 tbsp rice vinegar (to taste) 1 tsp white pepper Pinch of salt (to taste) 1-2 teaspoons fish sauce (optional) 16-20 wonton wrappers, cut in 4 6 baby bok choy, rinsed and chopped Chili oil (for garnish) I used @Momofuku 1. In a mixing bowl, combine the ground pork, green onion, ginger, garlic, soy sauce, sesame oil, white pepper, rice vinegar, and cornstarch. Mix until just combined and form into small meatballs, about 1 inch in diameter. Set aside. 2. In a large pot, heat about 1 tbsp of sesame oil over medium heat. Add the onion, smashed garlic, sliced ginger, and lemongrass paste. Sauté for 3-4 minutes, until the aromatics are fragrant. (you might need to add a drizzle of olive oil to prevent burning) 3. Pour in the chicken broth and season with soy sauce, rice vinegar, sesame oil, white pepper, pinch of salt, and fish sauce (if using). Bring to a boil, then reduce heat and simmer for 20 min. 4. Strain the broth to remove the onion, garlic and ginger. 5. Return the broth to the pot and bring it back to a simmer. Gently drop the meatballs into the broth and let them cook for about 10-15 minutes, or until cooked through and float to the top. 6. Gently drop in the wonton wrappers in batches, and let them cook for about 3-5 minutes, or until they float to the top. Add the bok choy and let cook for another 2-3 minutes, until wilted but still retains some texture. 7. Taste and adjust seasoning as needed (soy sauce, rice vinegar, chili oil, fish sauce, etc.) 8. Serve and garnish with a drizzle of chili oil and green onions. Enjoy! #soup #soupseason #souprecipe #wontonsoup #wonton #wontons #easyrecipes #bokchoy #dinnerideas #deconstructedwontonsoup #souptok #foodtok #cooking