Looking for a flavorful twist on dinner tonight?

Duck Confit

Ingredients:
- 4 duck legs
- 1 cup duck fat (or enough to cover the duck legs)
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 bay leaves

Preparation Steps:
1. In a bowl, mix minced garlic, thyme, salt, and pepper.
2. Rub the spice mixture all over the duck legs; place in a dish and cover.
3. Refrigerate for at least 24 hours to marinate.
4. Preheat your oven to 225°F (110°C).
5. Rinse the duck legs under cold water to remove excess salt and spices.
6. In a large oven-safe pot, melt the duck fat over low heat.
7. Add the duck legs and bay leaves, ensuring they are fully submerged in fat.
8. Cook in the oven for 4 to 6 hours, until the duck is tender and falls off the bone.
9. For crispy skin, remove the legs from the fat and sear in a hot skillet for a few minutes on each side before serving.

Prep Time: 20 mins | Cooking Time: 6 hours | Total Time: 6 hours 20 mins
Calories: 450 kcal per serving | Servings: 4 servings

Suggested Pairings:
Serve with roasted vegetables or a fresh green salad for a delightful meal!

#duckconfit #comfortfood #homemade

Coconut Chicken Curry

Creamy Coconut Chicken Curry with Aromatic Spices

Ingredients:

1 ½ lbs boneless chicken thighs, cut into chunks

1 tablespoon oil (coconut or vegetable)

1 large onion, finely chopped

3 garlic cloves, minced

1 inch fresh ginger, grated

2 tablespoons curry powder

1 teaspoon ground turmeric

1 teaspoon paprika

1 can (14 oz) full-fat coconut milk

1 cup chicken broth

1 tablespoon tomato paste

Salt and pepper to taste

Juice of ½ lime

Fresh cilantro, chopped (for garnish)

Cooked basmati rice, to serve

Directions:

Heat oil in a large skillet or pot over medium heat. Add chopped onions and sauté until softened and golden, about 5–7 minutes.

Stir in garlic and ginger, cook for another minute until fragrant.

Add curry powder, turmeric, and paprika. Toast the spices for 1 minute while stirring.

Add the chicken pieces and season with salt and pepper. Sear until lightly browned on all sides.

Stir in the tomato paste, then pour in the coconut milk and chicken broth. Mix well to combine.

Bring to a simmer and cover. Let it cook for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.

Stir in lime juice for a fresh finish. Adjust salt and spice to taste.

Garnish with chopped cilantro and serve hot over basmati rice.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 470 kcal | Servings: 4 servings

#coconutchickencurry #chickencurryrecipe #currylovers #comfortfood #easychickenrecipe #glutenfree #currywithrice #coconutmilkrecipes #homecookedcurry #familydinner #simplechickenmeals #flavorfuldinner #mildspicy #weeknightcurry #onepotmeal #creamycurry #spicedchicken #basmatiricepairing #saucydinner #wholesomemeal

Comfort in a bowl! This Coconut Chicken Curry is rich, creamy, and loaded with warm spices. Perfect for a cozy night in!

MEGA MEDITERRANEAN LAMB KOFTA DEEP DISH

Ingredients:
400 g ground lamb
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp cumin + salt & pepper
1/2 cup tomato sauce
1 cup crumbled feta
1 roll pizza dough

Instructions:
1⃣ Cook lamb with onion, garlic, and spices.
2⃣ Press dough into a baking dish, spread with tomato sauce.
3⃣ Add lamb mixture and top with feta.
4⃣ Bake at 425°F (220°C) for 20–25 mins until golden.

Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4

Cajun-Style Seafood Alfredo with Lobster, Crab, and Salmon
Ingredients:
Seafood:
1 lobster tail, cooked and chopped
½ lb lump crab meat, picked over for shells
2 salmon fillets, skin removed, cut into chunks
Pasta:
12 oz fettuccine or penne pasta
Sauce:
2 tbsp olive oil
4 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1–2 tbsp Cajun seasoning (adjust to taste)
1 tsp smoked paprika
½ tsp black pepper
Salt, to taste
1 tbsp lemon juice (optional, for brightness)
Garnish:
2 tbsp fresh parsley, chopped
Optional:
½ cup reserved pasta water (to adjust sauce consistency)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set aside.
Prepare the Seafood:
Lobster: Boil lobster tail for 5–7 minutes until the shell is bright red. Remove meat, chop into bite-sized pieces, and set aside.
Salmon: Heat 1 tbsp olive oil in a large skillet over medium heat. Season salmon chunks with 1 tsp Cajun seasoning. Cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Crab: Ensure crab meat is free of shells. Set aside (crab will be gently warmed in the sauce later).
Make the Alfredo Sauce:
In the same skillet, melt butter with 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in Cajun seasoning and smoked paprika, cooking for another 30 seconds to bloom the spices.
Pour in heavy cream and bring to a gentle simmer, stirring constantly. Simmer for 3–5 minutes until slightly thickened.
Add Parmesan cheese, stirring until melted and sauce is creamy. If too thick, add reserved pasta water, 1 tbsp at a time. Season with salt, pepper, and lemon juice (if using).
Combine Seafood and Sauce:
Gently fold in lobster, crab, and salmon into the sauce. Heat through for 2–3 minutes, being careful not to break up the seafood.
Assemble the Dish:
Add cooked pasta to the skillet, tossing to coat evenly with the sauce and seafood. If needed, add more pasta water for desired consistency.
Serve:
Garnish with fresh parsley. Serve hot with garlic bread or a side salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4–6

Get ready to dive into a hearty bowl of flavor with this Caveman Chili! Packed with protein and the perfect blend of spices, it’s the ultimate comfort food. #ChiliNight #ComfortFood #CavemanChili #HealthyEats #CookingJoy

Ingredients:
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes (no sugar added)
- 1 can (6 ounces) tomato paste (no sugar added)
- 1 cup beef broth (low sodium)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 bell pepper, diced (optional)
- 1 can (15 ounces) kidney beans, drained and rinsed (optional for strict keto)

Directions:
1. In a large pot over medium heat, brown the ground beef and ground pork. Don’t forget to drain any excess fat—unless you like it extra hearty!
2. Toss in those diced onions and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.
3. Now we’re getting to the good stuff! Stir in the diced tomatoes, tomato paste, and beef broth. Mix everything together as if they were old friends.
4. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and a good pinch of salt and pepper. Mix well to ensure every bite is flavorful.
5. If you’re feeling adventurous, add the diced bell pepper and kidney beans at this point.
6. Bring your chili to a gentle simmer. Reduce the heat to low and let it bubble away for at least 30 minutes. If you’ve got time, letting it simmer for up to an hour really deepens the flavors!
7. Before serving, give it a taste and adjust the seasoning to your liking.
8. For a little extra decadence, top each bowl with shredded cheese or a dollop of sour cream.

Nutritional Values:
- Serving Size: About 1 cup
- Calories: Approximately 460
- Protein: 35g
- Fat: 27g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 3g

This Caveman Chili is a no-fuss, satisfying meal that will have everyone asking for seconds. Whether you opt for some kick with jalapeños or keep it classic, dig in and enjoy!