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Steak
2 8-10 oz. filet mignon steaks 1 1/2 – 2 inches thick
garlic powder
onion powder
salt
pepper
1 tbsp. olive oil
2 tbsp. unsalted butter
4 thyme sprigs
2 garlic cloves

Shrimp & Lobster Sauce
2 medium lobster tails shell removed, cut into 1 inch pieces
1 lb. large shrimp peeled, deveined, tail off
all-purpose seasoning salt, pepper, paprika, garlic powder, onion powder,
1 tbsp. olive oil
8 tbsp unsalted butter
1/4 cup clam juice
1/3 cup dry white wine
1 1/2 cup heavy cream
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 1/2 tsp. smoked paprika
INSTRUCTIONS

Steak
One a cutting board or mat, season steak on each side with salt, pepper, garlic powder and onion powder.
Heat a cast iron skillet over medium-high heat. Add tbsp. of olive oil. Once oil is hot, add steaks to skillet and press down. Once steak has cooked for 2 minutes, add butter, garlic cloves and thyme sprigs to skillet. After steak has cooked for an additional 3 minutes, using tongs, flip and cook on other side for 4 minutes.
Reduce heat to medium, and spoon butter over steak. Continue to do this until temperature is 5 degrees less than desired temperature on an instant-read thermometer. See notes below for steak doneness temperatures. Steak will cook an additional 5 degrees while it rests.
Let steak rest for at least 10 minutes before serving.

Shrimp & Lobster Cream Sauce
In a bowl, season shrimp with all-purpose seasoning. Do not over season. Shrimp is already flavorful itself.
In a 10 inch skillet, heat olive oil and 1 tbsp. of butter over medium heat. Sear shrimp for 2 minutes on one side, then flip and sear for 1 minutes. Remove and set aside. Add 1 tbsp. of butter skillet, then add lobster Sauté lobster until it turns pink in color. Shouldn't take no longer than 3 minutes. Remove and set aside.
Add 6 tbsp. of butter to skillet. When butter starts to melt, add white wine and clam juice. Let mixture come to a simmer. Slowly whisk in heavy cream and bring to simmer. Stir in salt, pepper, garlic powder, onion powder and smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce and thicken. Taste and add more salt if you feel it needs it.
Stir in shrimp and lobster and let simmer for an additional 1-2 minutes.
Serve on top of cooked steak.
NOTES
Medium rare: 130 – 135 degrees F 

Homemade Cream Soup Base Mix

This cream of something soup mix is an easy pantry staple to keep prepared whenever a recipe calls for a cream soup base. This recipe will make the equivalent of 6 cans of soup.

Cream Of Anything Soup Mix Ingredients

• 2 cups, Powdered Milk
• 3/4 cup, Cornstarch
• 2 Tbsp, Chicken Bouillon Powder
• 1 tsp, Onion Powder
• 1/2 tsp, Thyme
• 1/2 tsp, Parsley
• 1/2 tsp, Basil
• 1/2 tsp, Black Pepper

Cream Of Anything Soup Mix Directions

1. Measure ingredients and place directly into container that you are going to store the mix in. Shake well to combine.
2. Store in a cool dark place, in an airtight container for up to 3 months, or in freezer for up to a year.

To Use:

• Add 1/3 cup of mix to every 1 1/4 cups of water used in a recipe. If preparing in a saucepan, heat over medium heat, whisking constantly, bring to a boil and cook for 2 minutes.

Homemade Cream Of Chicken Soup

• Substitute equal amount of chicken broth for the water.

Homemade Cream Of Celery Soup

• Add 1/4 cup finely diced celery.

Homemade Cream Of Mushroom Soup

• Add 1/2 cup finely diced fresh mushrooms.

Homemade Cream Of Broccoli Cheese Soup

• Add 1/2 cup broccoli diced and cooked.
• Add 1 cup shredded cheddar cheese.

Homemade Cream Of Cheese Soup

• Add 1 cup shredded cheddar cheese.

• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1/2 to 1 pound boneless, skinless chicken breasts, cut into 1/2-inch wide strips
• 1 1/2 cups small broccoli florets
• 3/4 cup sun-dried tomatoes, thinly sliced
• 1 teaspoon dried basil
• Pinch of crushed red pepper flakes
• Salt and pepper to taste
• 1/4 cup dry white wine
• 3/4 cup chicken broth
• 1 tablespoon butter or margarine
• 1/2 pound bow tie pasta (farfalle), cooked according to package directions and drained
• Grated Parmesan cheese

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for about 1 minute, until golden, stirring constantly.
3. Add the chicken strips and sauté until white and almost completely cooked.
4. Add the broccoli and sauté until crisp-tender.
5. Add the sun-dried tomatoes, basil, red pepper flakes, salt, and pepper.
6. Pour in the white wine, then add the chicken broth and butter.
7. Cook for about 3-5 minutes, or until heated through, stirring occasionally.
8. Toss the cooked pasta with the chicken mixture.
9. Serve with grated Parmesan cheese.

 
Ingredients:

9-12 lasagna noodles
1 pound ground beef or Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tomato paste
2 (6.5-ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt, divided
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley, divided
12 ounces ricotta cheese
1 egg
3/4 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Instructions:

Cook Noodles: Cook lasagna noodles according to package instructions. Rinse with cold water and drain.

Cook Meat: In a Dutch oven, cook ground beef or sausage, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 3/4 teaspoon salt.

Assemble Lasagna: Preheat oven to 375°F (190°C). Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake: Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. xhibitions.

 Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1/2 cup blueberries (fresh or frozen)
1/2 cup chocolate chips
Instructions:

Prepare Dry Ingredients: In a large bowl, sift together flour, baking powder, sugar, and salt.
Mix Wet Ingredients: In another bowl, beat together the milk, egg, melted butter, and vanilla extract.
Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Add Blueberries and Chocolate Chips: Gently fold in the blueberries and chocolate chips.
Heat Pan: Preheat a lightly oiled griddle or frying pan over medium-high heat.
Cook Pancakes: Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side.
Serve: Serve hot with your favorite syrup or toppings. 

 Ingredients:

4 slices of thick bread (like brioche or challah)
2 large eggs
1/2 cup milk
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
Butter or oil for frying
Maple syrup, for serving
Powdered sugar (optional, for garnish)
Fresh berries (optional, for garnish)
Instructions:

Beat Eggs and Milk: In a shallow dish, beat the eggs. Add milk, cinnamon, and vanilla extract, and mix well.
Soak Bread: Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side.
Heat Pan: Heat a skillet or griddle over medium-high heat. Add butter or oil.
Cook French Toast: Place the soaked bread slices in the skillet. Cook until golden brown on both sides, about 2-3 minutes per side.
Serve: Serve the French toast hot with maple syrup. Optionally, dust with powdered sugar and top with fresh berries for added flavor and presentation. My travel bucket list is always growing, and I love to share my dream destinations with my followers. From hiking Machu Picchu to seeing the Northern Lights, I am always looking for my next adventure.

 Ingredients:

2 cans Pillsbury Crescent Dough
1 cup granulated sugar
2 teaspoons cinnamon
1/2 cup butter, melted
1/2 cup brown sugar
Instructions:

Preheat Oven: Set your oven to 350°F (175°C). Grease the muffin tins well.

Prepare Dough: Open the cans of Pillsbury Crescent Dough and cut the dough into small pieces, about 1-inch in size.

Mix Sugar and Cinnamon: In a bowl, mix together the granulated sugar and cinnamon.

Coat Dough Pieces: Roll each piece of dough in the cinnamon-sugar mixture until well coated.

Arrange in Muffin Tins: Place 3 to 4 coated dough pieces in each muffin cup.

Prepare Sauce: In a small bowl, mix together the melted butter and brown sugar. Spoon a small amount of this mixture over the dough pieces in each muffin cup.

Bake: Bake for 12-15 minutes or until the tops are golden brown and the dough is cooked through.

Cool and Serve: Let the monkey bread cool in the muffin tins for a few minutes, then remove them carefully. Serve warm.

Enjoy your individual servings of monkey bread, a perfect treat for breakfast or as a sweet snack! If you have any questions or would like to collaborate on a travel project, feel free to contact me via email or social media. I am always open to new opportunities and collaborations.

 Ingredients:

1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (65g) all-purpose flour
1/3 cup (35g) unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (90g) chocolate chips (optional)

Instructions:

Preheat Oven: Set your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
Mix Wet Ingredients: In a medium bowl, whisk together melted butter and sugar. Then add the eggs and vanilla extract, mixing well.
Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Add Chocolate Chips: If using, fold in the chocolate chips.
Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Serve: Allow the brownies to cool in the pan, then cut into squares. 

 Ingredients:

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions:

Preheat oven to 375°F (190°C).
Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy.
Add Eggs: Add eggs one at a time, beating well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Mix Dry and Wet Ingredients: Gradually blend the dry mixture into the creamed mixture.
Add Chocolate Chips: Stir in the chocolate chips.
Shape Cookies: Drop by rounded tablespoon onto ungreased baking sheets.
Bake: Bake for 9 to 11 minutes or until golden brown.
Cool: Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Through my travels, I have gained a lot of knowledge and experience on how to plan and execute a successful trip. I share my tips and tricks on my blog and social media channels, ranging from how to find cheap flights to packing hacks.

I am an avid photographer who loves to capture the beauty of the world through my lens. My travel photography has been featured in several publications and exhibitions.
Ingredients:

1 lb lean boneless pork butt, cut into 1-inch cubes
1 cup water
1 slice fresh ginger
1 tablespoon soy sauce
Sweet-sour sauce (recipe follows)
1 egg
¼ cup cornstarch
Medium 4 tablespoons salad oil
About 1-size onion, cut into wedges, with layers separated
1 green pepper, seeded and cut into 1-inch squares
1 clove garlic, minced or pressed
2 small tomatoes, cut into wedges
½ cup canned pineapple chunks, drained
Sweet-sour Sauce:

Combine ¾ cup water
1 tablespoon each cornstarch, catsup, and soy sauce
¼ cup sugar and wine vinegar
A few drops of liquid hot pepper seasoning
Instructions:

Place pork, water, ginger, and soy in a pan; bring to a boil over high heat. Cover, reduce heat, and simmer for 5 minutes. Drain and let cool. Prepare sweet-sour sauce and set aside.
Beat egg in a small bowl. Place cornstarch in a bag. Dip pork cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heat about 2 tablespoons of the oil in a wok or wide frying pan over medium-high heat. When oil is hot, add meat (cook half at a time if using more than ½ lb.) and stir-fry until browned (2 to 3 minutes). Remove meat and set aside; discard pan drippings.
Increase heat to high and add remaining 2 tablespoons oil. When oil is hot, add onion, green pepper, and garlic and stir-fry for 1 minute. Add a few drops of water if pan appears dry. Stir in sugar-sour sauce, add to pan, and cook, stirring, until sauce boils and thickens slightly.
Stir in tomatoes, pineapple, and meat and cook just until heated through (about 30 seconds).
Makes 2 to 4 servings. 

 Ingredients:

1 lb. beef chuck or round, fat trimmed
¼ cup soy sauce
1 clove garlic
1½ tsp. grated fresh ginger or ½ tsp. ground
1½ cup salad oil
1 cup green onion, thinly sliced
1 cup red or green peppers cut into 1-inch squares
2 stalks celery, thinly sliced
1 Tbsp. cornstarch
1 cup water
2 tomatoes, cut into wedges
Instructions:

With a very sharp knife cut beef across grain into thin strips, ⅛-inch thick.
Combine soy sauce, garlic, ginger, and beef. Toss and set aside while preparing vegetables.
Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. If it is not tender, cover and simmer for 30 to 40 min. over low heat.
Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 min.
Mix cornstarch with water. Add to pan; stir and cook until thickened.
Add tomatoes and heat through.
Preparation time: 20 min.
Cooking time: 30 to 40 min.

For 4 servings you will need the ingredients listed above.

Tips: You can prepare the beef ahead and refrigerate just before adding the vegetables. Finish cooking later. For 2 servings, use half of the ingredients. You might need to add some water. For 8 servings, double the ingredients but reduce the water to 1 ¾ cups. Add another ½ Tbsp. cornstarch. 

Ingredients:

3 1/2 cups bread flour

2 tablespoons sugar

1 1/2 teaspoons salt

1 packet (2 1/4 teaspoons) instant yeast

1 1/4 cups warm water

3 tablespoons melted butter

Instructions:

Attach the dough hook to your stand mixer. In the mixer bowl, combine the bread flour, sugar, salt, and instant yeast.With the mixer running on a low setting, gradually add the warm water and melted butter to the dry ingredients. Mix until a dough starts to form.Continue mixing on a medium setting for about 7-8 minutes, until the dough is smooth and pulls away from the sides of the bowl.Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.Once the dough has doubled, punch it down and shape it into a log that fits your 4x9-inch loaf pan.Grease the loaf pan and place the shaped dough inside. Cover the pan with a damp cloth and let the dough rise again until it's just about doubled in size, roughly 30-45 minutes.Preheat your oven to 375°F (190°C).Bake the bread for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped.Remove from the oven and let cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.Using a stand mixer not only saves time but also ensures that the dough is consistently kneaded, leading to a better texture in the finished bread.