Crab & Shrimp Stuffed Salmon
Ingredients:
For the Stuffing:

4 oz (115 g) cooked shrimp, finely chopped

4 oz (115 g) lump crab meat

2 oz (60 g) cream cheese, softened

¼ cup (25 g) breadcrumbs (or crushed crackers)

2 Tbsp mayonnaise

1 green onion, finely chopped

1 clove garlic, minced

1 tsp lemon juice

½ tsp Old Bay seasoning

Salt and pepper to taste

For the Salmon:

4 salmon fillets (6 oz/170 g each), skin-on or skinless

1 Tbsp olive oil

Salt & pepper to taste

1 tsp paprika

Fresh parsley and lemon wedges for garnish

Directions:
Prepare the Stuffing

In a medium bowl, combine chopped shrimp, crab meat, cream cheese, breadcrumbs, mayonnaise, green onion, garlic, lemon juice, Old Bay seasoning, and a pinch of salt and pepper. Mix until well incorporated and set aside.

Prep the Salmon Fillets

Pat salmon fillets dry with paper towels.

Using a sharp knife, carefully cut a slit into the thickest part of each fillet to create a pocket.

Drizzle the fillets with olive oil and season the exterior with salt, pepper, and paprika.

Stuff the Salmon

Gently spoon the crab and shrimp stuffing into each salmon pocket, pressing slightly to keep the filling secure.

Bake the Salmon

Preheat oven to 375°F (190°C).

Place the stuffed salmon fillets on a lightly greased baking sheet or in a baking dish.

Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes:
You can prepare the stuffing ahead of time and refrigerate until ready to use.

This dish pairs wonderfully with garlic butter green beans or roasted asparagus.

For a lower-carb version, replace breadcrumbs with almond flour.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Let me know if you'd like a version with a cream sauce or a grilling option!

Strawberry Coulis

Fresh Strawberry Coulis – A Simple, Elegant Fruit Sauce

Ingredients:

2 cups fresh strawberries, hulled and halved

1/4 cup granulated sugar (adjust based on sweetness of strawberries)

1 tablespoon fresh lemon juice

1 tablespoon water (optional, for thinning)

Directions:

Place the strawberries, sugar, and lemon juice in a blender or food processor.

Blend until completely smooth.

Pour the mixture through a fine-mesh sieve into a bowl to remove seeds and pulp, using the back of a spoon to help press it through.

Taste the coulis—add a splash of water if needed to thin, or a bit more sugar if desired.

Chill the coulis in the refrigerator for at least 30 minutes before serving.

Serve drizzled over panna cotta, cheesecake, ice cream, pancakes, or yogurt.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes (+ chilling)
Kcal: 60 kcal per 2 tbsp | Servings: 6 servings

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Brighten up your desserts with this silky Strawberry Coulis It's fresh, fruity, and takes only minutes to make!

Ancho Chile Banana Bread

Smoky-Sweet Ancho Chile Banana Bread – A Bold Twist on a Classic

Ingredients:

3 very ripe bananas, mashed

1/2 cup unsalted butter, melted

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour (or more all-purpose)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ancho chile powder

1/2 teaspoon cinnamon

Optional: 1/2 cup chopped toasted walnuts or dark chocolate chunks

Directions:

Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.

In a large bowl, combine mashed bananas, melted butter, brown sugar, eggs, and vanilla. Mix until smooth.

In a separate bowl, whisk together flours, baking powder, baking soda, salt, ancho chile powder, and cinnamon.

Add the dry ingredients to the wet and stir just until combined.

Fold in walnuts or chocolate chunks, if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 280 kcal per slice | Servings: 10 slices

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This Ancho Chile Banana Bread is moist, rich, and laced with smoky heat It’s banana bread—but bolder.

Chicken with Yoghurt and Spice

Spiced Yogurt-Marinated Chicken with Aromatic Herbs and Lemon

Ingredients:

1 lb (450g) boneless, skinless chicken thighs or breasts

1 cup plain Greek yogurt

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (optional)

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro or mint, for garnish

Lemon wedges, for serving

Directions:

In a bowl, whisk together yogurt, garlic, ginger, lemon juice, cumin, coriander, paprika, turmeric, cayenne (if using), olive oil, salt, and pepper.

Add the chicken to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Preheat grill, grill pan, or skillet over medium-high heat.

Remove chicken from the marinade and cook for 5–6 minutes per side (depending on thickness), or until fully cooked and golden brown.

Let rest for a few minutes before slicing. Garnish with fresh herbs and serve with lemon wedges.

Prep Time: 10 minutes | Marinating Time: 1 hour | Cooking Time: 12 minutes | Total Time: 1 hour 22 minutes
Kcal: 375 kcal | Servings: 4 servings

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Tender, juicy, and full of warm spices This Chicken with Yoghurt and Spice is easy, healthy, and packed with flavor in every bite.

Beef and Zucchini Fritters

Golden Beef and Zucchini Fritters with Herbs and Garlic

Ingredients:

1/2 lb (225g) ground beef

2 medium zucchinis, grated

1/2 small onion, finely chopped

2 garlic cloves, minced

1/4 cup grated Parmesan cheese

1/3 cup breadcrumbs

2 eggs

2 tablespoons chopped parsley

1/2 teaspoon dried oregano

Salt and pepper to taste

Olive oil, for frying

Optional: lemon wedges and Greek yogurt or sour cream for serving

Directions:

Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

In a large bowl, combine ground beef, zucchini, onion, garlic, Parmesan, breadcrumbs, eggs, parsley, oregano, salt, and pepper.

Mix until well combined and the mixture holds together.

Heat a thin layer of olive oil in a skillet over medium heat.

Scoop about 2 tablespoons of mixture per fritter and shape into small patties.

Fry the fritters in batches for 3–4 minutes per side, or until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges and a dollop of Greek yogurt or sour cream if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 210 kcal | Servings: 4 servings

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Crispy, golden, and packed with flavor These Beef and Zucchini Fritters are perfect for a quick dinner or tasty lunchbox treat!