Creamy Paprika Steak Shells Tender Steak Pasta Shells in a Smoky Creamy Paprika Sauce Ingredients: 12 oz medium pasta shells 1 tablespoon olive oil 1 pound sirloin or flank steak, thinly sliced 1 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and black pepper to taste 2 tablespoons butter 3 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 cup heavy cream 1/2 cup beef broth 3/4 cup grated Parmesan cheese 1 tablespoon tomato paste Fresh parsley, chopped, for garnish Directions: Cook pasta shells according to package directions until al dente. Drain and set aside. Heat olive oil in a large skillet over medium-high heat. Season sliced steak with paprika, garlic powder, salt, and pepper. Sear the steak in batches until browned and just cooked through, about 2–3 minutes per side. Remove from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute. Pour in heavy cream and beef broth, bringing the sauce to a simmer. Stir in Parmesan cheese until melted and sauce is creamy. Add the steak and cooked pasta shells back to the skillet. Toss everything together to coat evenly. Simmer for 2–3 minutes to allow flavors to blend. Garnish with chopped parsley and serve warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #steakpasta #creamyrecipes #paprikapasta #comfortfood #meatandpasta #weeknightdinner #steakdinnerideas #pastawithcream #quickmeals #savorysauce #onepanmeal #heartyrecipes #beefpasta #shellspasta #cheesycreamsauce #steaklover #pastadish #comfortbowl #easyfamilymeals #richflavors Steak lovers—this one's for you! Creamy Paprika Steak Shells is the bold and creamy comfort food dream you've been waiting for.

Vanilla Ice Cream Classic Creamy Vanilla Bean Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract) 5 large egg yolks Pinch of salt Directions: In a medium saucepan, combine the heavy cream and whole milk. Scrape the seeds from the vanilla bean into the milk mixture and add the pod as well. (If using extract, don’t add it yet.) Heat over medium heat until the mixture is hot and steaming but not boiling. Remove from heat and let it steep for 15 minutes. In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and thick. Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture while whisking to temper the eggs. Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil. Remove from heat, strain through a fine-mesh sieve into a clean bowl, and discard the vanilla pod. If using vanilla extract, stir it in now. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 30 minutes (includes chilling and freezing) Kcal: 290 kcal | Servings: 6 servings #vanillaicecream #classicdessert #homemadeicecream #vanillabean #custardicecream #frozentreats #icecreamlover #summerdesserts #vanillarecipe #homemadedesserts #dessertideas #icecreamrecipe #creamyicecream #richflavor #easyicecream #frozencustard #vanillaflavored #sweettooth #scoopofjoy #icecreamlove Pure, creamy, and classic —this Vanilla Bean Ice Cream is the real deal. Homemade never tasted this smooth!

Irish Cream Ice Cream Velvety Irish Cream Liqueur Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup sweetened condensed milk 1/2 cup Irish cream liqueur (like Baileys) 1/2 cup granulated sugar 1 tsp vanilla extract Pinch of salt Directions: In a large mixing bowl, whisk together the heavy cream, whole milk, and sweetened condensed milk until fully combined. Add the Irish cream liqueur, granulated sugar, vanilla extract, and salt. Stir until the sugar is dissolved. Chill the mixture in the refrigerator for at least 2 hours or overnight for best results. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to firm up. Scoop and serve as-is, or top with chocolate shavings or a drizzle of Irish cream for extra indulgence. Prep Time: 10 minutes | Chilling Time: 2 hours | Churning Time: 25 minutes | Freezing Time: 4 hours | Total Time: 6 hours 35 minutes Kcal: 295 kcal | Servings: 8 servings #icecreamrecipe #homemadeicecream #irishcream #baileysicecream #icecreamlover #dessertideas #sweettooth #frozendessert #noeggsrecipe #dessertinspo #creamydessert #holidaytreat #alcoholicinspired #easyicecream #summercooler #vanillabean #icecreamlove #indulgentdessert #richflavor #comfortfood Scoop into luxury with this Velvety Irish Cream Liqueur Ice Cream! Creamy, smooth, and spiked with just enough Baileys to make every bite blissful.

Coconut Chicken Curry with Spinach Creamy Coconut Chicken Curry with Fresh Spinach Ingredients: 1.5 lbs (680g) boneless, skinless chicken thighs, cut into chunks 1 tablespoon oil (coconut or vegetable) 1 large onion, diced 3 cloves garlic, minced 1-inch piece of fresh ginger, grated 1 tablespoon curry powder 1/2 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon chili flakes (optional) 1 (14 oz) can full-fat coconut milk 3 cups baby spinach Salt to taste Juice of 1/2 lime Fresh cilantro for garnish Cooked basmati rice, for serving Directions: Heat oil in a large skillet over medium heat. Add diced onions and sauté for 5 minutes until translucent. Stir in garlic and ginger and cook for another minute. Add curry powder, turmeric, cumin, paprika, and chili flakes. Stir for 30 seconds to bloom the spices. Add chicken pieces and cook for 6–8 minutes, stirring occasionally, until browned. Pour in coconut milk and bring to a gentle simmer. Cover and cook for 15–20 minutes until the chicken is cooked through and tender. Stir in spinach and cook for 2–3 minutes until wilted. Season with salt and lime juice to taste. Garnish with fresh cilantro and serve over rice. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 450 kcal | Servings: 4 servings #coconutchicken #spinachcurry #chickencurry #coconutmilkrecipes #comfortfood #easycurryrecipe #indianinspired #chickenandspinach #healthycurry #glutenfree #dairyfree #coconutflavor #creamyandspicy #weeknightmeals #lowcarboption #currylovers #richflavors #spinachrecipes #onepotdinner #homecookedcurry Creamy, cozy, and full of flavor! This Coconut Chicken Curry with Spinach is the ultimate one-pan meal for any night of the week

Smothered Filet Mignon Seared Filet Mignon with Caramelized Onion & Mushroom Gravy Ingredients: 2 (6 oz) filet mignon steaks Salt and black pepper to taste 1 tablespoon olive oil 2 tablespoons butter, divided 1 cup sliced mushrooms (cremini or button) 1 medium onion, thinly sliced 2 cloves garlic, minced 1 teaspoon fresh thyme (or 1/4 tsp dried) 1 tablespoon all-purpose flour 1/2 cup beef broth 1/4 cup heavy cream (optional, for extra richness) Directions: Season both sides of the filet mignon generously with salt and black pepper. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or longer to your desired doneness. Remove and set aside to rest. In the same skillet, reduce heat to medium. Add the remaining butter, then sauté onions and mushrooms until softened and golden brown, about 8–10 minutes. Stir in garlic and thyme, cooking for 1 minute. Sprinkle in flour and stir constantly for 1 minute to create a roux. Gradually pour in beef broth, stirring until a smooth gravy forms. Add heavy cream if using, and let the sauce simmer for 2–3 minutes until slightly thickened. Return steaks to the pan and spoon the sauce over them. Let them heat through for 2 minutes. Serve immediately with mashed potatoes or roasted vegetables. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 2 servings #filetmignon #steaklover #smotheredsteak #castironcooking #mushroomgravy #oniongravy #steakdinner #romanticdinner #comfortfoodrecipes #beefrecipes #searedsteak #homemadegravy #weekenddinner #panseared #luxurydinner #gourmetsteak #steakandmushrooms #classicsteak #richflavors #date_night_meal Elevate your dinner game with this Smothered Filet Mignon Rich mushroom and onion gravy takes it to the next level!