TREMENDOUS LEMON BUTTER LOBSTER RISOTTO Ingredients: 2 lobster tails, cooked and chopped 1 1/2 cups Arborio rice 4 cups chicken or seafood broth, warmed 1/2 cup dry white wine 1/2 onion, finely chopped 3 cloves garlic, minced 2 tbsp butter 1 tbsp olive oil 1/4 cup grated Parmesan cheese Zest and juice of 1 lemon 1/4 cup heavy cream (optional for extra creaminess) Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions: Cook the Lobster: Steam or boil the lobster tails for 6-8 minutes until fully cooked. Remove the meat from the shells, chop into bite-sized pieces, and set aside. Sauté the Aromatics: In a large pan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes. Cook the Risotto: Stir in the Arborio rice, coating it in the butter and oil. Toast the rice for 1-2 minutes. Pour in the white wine and cook, stirring until the liquid is absorbed. Add the Broth: Gradually add the warm broth, one ladle at a time, stirring constantly. Wait until each ladle of broth is absorbed before adding the next. Continue until the rice is tender and creamy, about 18-20 minutes. Finish with Lobster and Lemon: Stir in the Parmesan cheese, lemon zest, and lemon juice. Add the chopped lobster and heavy cream (if using), and heat through for 2-3 minutes. Season with salt and pepper to taste. Serve: Garnish with fresh parsley and serve the lemon butter lobster risotto hot. Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

Am I the only one who absolutely loved Eternals?

Beef and Wild Rice Pilaf Savory Beef and Aromatic Wild Rice Pilaf Ingredients: 1 lb (450g) beef sirloin, thinly sliced 1 cup wild rice blend 2 1/2 cups beef broth 1 small onion, finely chopped 2 cloves garlic, minced 1 carrot, diced 1 celery stalk, diced 2 tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon black pepper Salt to taste Fresh parsley, chopped (for garnish) Directions: Rinse the wild rice under cold water and drain. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the wild rice and toast for 2-3 minutes, stirring frequently. Add the beef broth, bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes or until rice is tender and liquid is absorbed. While the rice cooks, heat the remaining olive oil in a skillet over medium-high heat. Add the beef slices, season with salt and pepper, and cook until browned and just cooked through, about 4-5 minutes. Remove beef and set aside. In the same skillet, add onion, garlic, carrot, and celery. Sauté until softened, about 5-6 minutes. When the rice is done, fluff it with a fork and stir in the cooked vegetables, thyme, and beef. Mix gently to combine and heat through for 2-3 minutes. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes Kcal: 380 kcal per serving | Servings: 4 servings #beefrecipes #wildrice #pilaf #comfortfood #easymeals #dinnerideas #onepotmeal #savorydishes #homecooking #healthyrecipes #glutenfree #heartymeals #proteinrich #balancedmeal #simplecooking #familydinner #seasonalrecipes #ricepilaf #mealprep #foodlover Warm up your dinner with this hearty and savory Beef and Wild Rice Pilaf! Perfectly balanced flavors in every bite.

Neptune Like You've Never Seen It Before The James Webb Space Telescope has delivered the clearest view of Neptune’s rings in over 30 years, revealing stunning new details of this distant ice giant. What’s New? A bright, mysterious glow at Neptune’s northern pole A vortex at the southern pole, now with a full band of high-latitude clouds Sharp views of its faint rings, nearly invisible for decades Captured with Webb’s Near-Infrared Camera (NIRCam), Neptune looks dark here because methane gas absorbs infrared light — except where high-altitude clouds reflect sunlight. This isn’t just a pretty picture — it’s a breakthrough in planetary science.

Beef and Quinoa Bowl Protein-Packed Beef and Quinoa Power Bowl with Roasted Veggies Ingredients: 1 lb (450g) lean ground beef 1 tablespoon olive oil 1 cup quinoa, rinsed 2 cups water or broth 1 red bell pepper, diced 1 zucchini, chopped 1 cup cherry tomatoes, halved 1 cup spinach, roughly chopped 1/2 teaspoon smoked paprika 1/2 teaspoon cumin Salt and pepper, to taste 2 tablespoons fresh lemon juice 1 tablespoon fresh parsley or cilantro, chopped Optional: crumbled feta or avocado for topping Directions: In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and season with smoked paprika, cumin, salt, and pepper. Cook until browned and fully cooked, about 7–9 minutes. Add bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 4–5 minutes, until veggies begin to soften. Stir in spinach and cook for 1–2 minutes until wilted. Add cooked quinoa to the skillet and mix well. Drizzle with lemon juice and toss to combine. Serve warm, garnished with chopped herbs and optional toppings like avocado or feta. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 390 kcal per bowl | Servings: 4 servings #beefquinoabowl #proteinbowl #healthymealprep #grainbowlrecipes #nutritiousmeals #highproteinlunch #quinoarecipes #mealprepsunday #balancedbowl #cleaneatingideas #wholefoodsmeal #quickdinner #healthycomfortfood #leanbeefrecipes #veggiebowl #quinoapowerbowl #fitfoodideas #lowcarbmeals #easyweeknightdinner #fitnessfuel This Beef and Quinoa Power Bowl is your new go-to for a healthy, high-protein meal! Packed with veggies and bold flavor