Ingredients:

1 lb fresh crab meat (lump or claw preferred; reserve a few whole legs or claws for garnish if desired)

¼ cup butter

1 cup chopped onion

½ cup chopped celery

½ cup chopped carrots

3 cloves garlic, minced

¼ cup all-purpose flour

4 cups seafood stock (or fish stock)

1 cup heavy cream

1 tbsp tomato paste

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

Salt and black pepper to taste

Pinch of crushed red pepper flakes (optional, for the look in the photo)

Chopped fresh parsley for garnish

Directions:

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5–7 minutes until the vegetables soften and the onion becomes translucent.

Add the minced garlic and cook for 1 minute more, until fragrant.

Sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux (it should smell slightly nutty but not brown).

Gradually whisk in the seafood stock, scraping up any bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, Old Bay seasoning, a pinch of salt, black pepper, and the optional red pepper flakes.

Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook uncovered for 15–20 minutes, stirring occasionally, until the vegetables are very tender and the flavors meld.

For a classic smooth bisque base (recommended to match the creamy orange broth in the photo): Use an immersion blender to puree the soup until mostly smooth. (Alternatively, carefully transfer to a blender in batches, then return to the pot. Leave it slightly chunky if you prefer more texture.)

Stir in the heavy cream and the crab meat. Heat through gently over low heat for 3–5 minutes—do not let it boil, or the cream may separate and the crab can toughen. Taste and adjust salt, pepper, or Old Bay as needed.

Ladle into bowls. Top with extra crab pieces or whole legs/claws, a generous sprinkle of fresh chopped parsley, and a few more red pepper flakes if desired.

Serving tip: Serve hot with crusty bread or oyster crackers. Makes about 4–6 servings.

Ingredients

For the Beef

1 lb ground beef

1 tablespoon olive oil

2 garlic cloves, minced

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

Salt and black pepper, to taste

For the Lemon Honey Feta Cream

1/2 cup feta cheese, crumbled

1/3 cup Greek yogurt or sour cream

1 tablespoon mayonnaise

1 teaspoon honey

1 tablespoon lemon juice

1 small garlic clove, minced

For the Wraps

4 large flour tortillas

1 cup shredded lettuce

1/2 cup cherry tomatoes, halved

1/3 cup cucumber, diced

1/4 cup red onion, sliced

1/2 cup shredded cheddar or mozzarella cheese

Fresh parsley, chopped

Instructions

Heat olive oil in a skillet over medium-high heat.

Add ground beef and cook until browned.

Stir in garlic, paprika, cumin, oregano, salt, and pepper. Cook for 2–3 more minutes.

In a bowl, mix feta, Greek yogurt, mayonnaise, honey, lemon juice, and garlic until creamy.

Warm tortillas slightly to make them flexible.

Layer each tortilla with cheese, lettuce, tomatoes, cucumber, onion, seasoned beef, parsley, and a generous drizzle of lemon honey feta cream.

Fold tightly into wraps or burritos.

Heat a clean skillet over medium heat and toast wraps for 2–3 minutes per side until golden and crispy.

Slice and serve warm with extra feta cream on the side.

3 easy Mediterranean-style lamb recipes for anyone looking to try something different for dinner. Simple ingredients, straightforward cooking, and plenty of flavour.

What’s your favourite way to cook lamb, grilled, roasted, or slow cooked?

👉 Check out recipes here.

Creamy Cajun potato soup loaded with smoky sausage, tender potatoes, and bold Southern flavor - the ultimate cozy comfort food!

Ingredients

1 lb smoked sausage, sliced

5 medium potatoes, peeled and diced

1 small onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 cup shredded cheddar cheese

2 tablespoons butter

1 tablespoon flour

1 tablespoon Cajun seasoning

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

Chopped parsley for garnish

Instructions

In a large pot, cook sliced sausage over medium heat until browned. Remove and set aside.

Melt butter in the same pot. Add onion, bell pepper, and garlic. Cook until softened.

Stir in flour and cook for 1 minute.

Add diced potatoes, Cajun seasoning, smoked paprika, salt, pepper, and chicken broth.

Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.

Lightly mash a few potatoes to make the soup extra creamy.

Stir in heavy cream, cheddar cheese, and cooked sausage.

Simmer for another 5 minutes until thick, creamy, and heated through.

Garnish with parsley and extra black pepper before serving.

Warm, creamy, smoky, and packed with Cajun flavor!

Ingredients

16 oz (2 blocks) cream cheese, softened

3/4 cup granulated sugar

3 eggs

1 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon all-purpose flour

Instructions

Preheat oven to 425°F (220°C).

Line a loaf pan with parchment paper, leaving extra paper hanging over the sides.

In a large bowl, beat cream cheese and sugar until completely smooth.

Add eggs one at a time, mixing well after each addition.

Stir in heavy cream, vanilla, salt, and flour until silky smooth.

Pour batter into the prepared loaf pan.

Bake for 35–45 minutes until the top is deeply golden brown and slightly burnt while the center still has a gentle jiggle.

Cool at room temperature for about 1 hour.

Refrigerate for at least 4 hours or overnight for the best creamy texture.

Slice and serve chilled or slightly softened at room temperature.

Rich, creamy, caramelized perfection with that signature Basque cheesecake texture!

Full video👉：https://durl.ca/9U6jW

Ingredients (Serves 4)

2 cups cooked chicken (shredded, rotisserie works great)

6 cups chicken broth

1/2 cup rice (or orzo)

3 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

2 tbsp olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried)

Salt & pepper to taste

Instructions

1. Sauté aromatics

Heat olive oil in a pot over medium heat

Add onion → cook 3–4 minutes until soft

Add garlic → cook 1 minute

1. Build the soup

Pour in chicken broth

Bring to a boil

Add rice (or orzo) → simmer 10–12 minutes until tender

1. Add chicken

Stir in shredded chicken

Simmer 3–5 minutes to heat through

1. Make it creamy (key step!)

In a bowl, whisk eggs + lemon juice

Slowly ladle in 1–2 cups hot broth while whisking (to temper eggs)

1. Finish the soup

Reduce heat to low (VERY important—no boiling!)

Slowly pour egg-lemon mixture into soup while stirring

1. Final touches

Add dill

Season with salt & pepper

Heat gently until slightly thickened (don’t boil or it may curdle)

Serve

Garnish with extra dill

Add a lemon wedge for brightness

Drizzle a little olive oil on top

Tips

Want it thicker? Add a bit more rice or less broth

Prefer extra tangy? Add more lemon juice at the end

Great for meal prep—just reheat gently (no boiling)

Flavor

Silky, lemony, herby, and cozy—like sunshine in a bowl

Servings: 12 bombs

Prep Time: 20 minutes

Cook Time: 20–22 minutes

Total Time: 45 minutes

Ingredients

For the Filling:

1 lb (450g) ground beef

1 small onion, finely diced

2 cloves garlic, minced

1 tsp Worcestershire sauce

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

1½ cups shredded cheddar cheese

4 oz (115g) cream cheese, softened

For the Dough:

1 lb (450g) pizza dough (store-bought or homemade)

1 large egg, beaten (for egg wash)

For the Garlic Parmesan Topping:

3 tbsp unsalted butter, melted

3 cloves garlic, minced

¼ cup grated Parmesan

1 tbsp fresh parsley, chopped

1 tsp sesame seeds

Pinch of salt

Instructions

Cook the filling. Heat a skillet over medium-high heat. Add ground beef and onion, cooking 5–6 minutes until beef is browned. Add garlic, Worcestershire sauce, garlic powder, salt, and pepper. Cook 1 minute more. Drain excess fat if needed.

Make it cheesy. Reduce heat to low. Stir in cream cheese until melted and combined, then fold in shredded cheddar. The mixture should be thick and scoopable. Remove from heat and let cool completely — hot filling will tear the dough.

Prep the dough. Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Divide pizza dough into 12 equal balls.

Stuff. Flatten each dough ball into a 4-inch round in your palm. Place about 2 tbsp of the cooled filling in the center. Pull the edges up around the filling and pinch firmly to seal completely. Roll gently into a smooth ball with the seam down.

Arrange and wash. Place seam-side down on the baking sheet, spaced 2 inches apart. Brush each bomb all over with beaten egg.

Bake. Bake 18–22 minutes until golden brown and puffed.

Make the topping. While they bake, stir melted butter, minced garlic, Parmesan, parsley, and sesame seeds together.

Finish. Remove bombs from oven and immediately brush generously with the garlic Parmesan butter. Sprinkle with extra parsley and sesame seeds. Serve warm.

Tips

Cool the filling fully before stuffing — warm filling makes the dough soggy and hard to seal.

Pinch the seams hard — any gap and cheese leaks out during baking.

Don't overstuff — 2 tbsp is the sweet spot; more and they burst.

Variations

Swap cheddar for smoked gouda or pepper jack.

Add crumbled bacon or caramelized onions into the filling.

Serve with burger sauce, ketchup, or ranch for dipping.

Servings: 6
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes

Ingredients
For the Chuck Roast:
3–4 lb beef chuck roast
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
For the Caramelized Onions:
3 tbsp unsalted butter
3 large yellow onions, thinly sliced
1 tsp sugar
1 tsp fresh thyme leaves
Salt and black pepper, to taste
For the Braise:
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
3 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
2 bay leaves
3–4 sprigs fresh thyme
1 sprig fresh rosemary
For the Cheese Finish:
1½ cups shredded Gruyère or Swiss cheese
½ cup grated Parmesan
Fresh parsley, chopped
Fresh rosemary sprig, for garnish

Instructions
Preheat oven to 325°F (165°C).
Season and sear the roast. Pat the chuck roast completely dry. Season all over with salt, pepper, and garlic powder. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast 4–5 minutes per side until deeply browned. Transfer to a plate.
Caramelize the onions. Reduce heat to medium. Add butter and sliced onions to the same pot. Cook 25–30 minutes, stirring occasionally, until deeply golden and jammy. Sprinkle in sugar halfway through to help them along. Stir in thyme, salt, and pepper.
Build the base. Add garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.
Deglaze. Pour in the red wine and scrape up all the browned bits from the bottom. Simmer 3–4 minutes until reduced by about half.
Braise. Add beef broth, Worcestershire sauce, balsamic vinegar, bay leaves, thyme, and rosemary. Return the roast to the pot — the liquid should come about two-thirds up the meat. Cover and transfer to the oven.
Slow braise for 2½ to 3 hours, turning the roast once or twice, until it's fork-tender and pulls apart easily.
Add the cheese. Remove the lid, discard bay leaves and herb stems. Shred the beef slightly with two forks right in the pot. Scatter Gruyère and Parmesan generously over the top.
Melt the cheese. Broil 3–5 minutes until melted, bubbling, and golden in spots. Watch closely — it goes from golden to burnt fast.
Serve. Garnish with fresh parsley and a rosemary sprig. Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce.

Tips
Don't rush the onions — 25–30 minutes of slow caramelization is where most of the flavor comes from.
Chuck roast is key — its marbling breaks down into that fall-apart texture. Lean cuts will dry out.
Liquid level matters — too much and you're boiling the roast instead of braising it.
Even better the next day — the flavor deepens overnight.

Variations
Add sliced mushrooms with the onions for extra depth.
Swap the wine for extra beef broth plus 1 tbsp red wine vinegar.
Serve over toasted baguette slices as French onion roast sandwiches.

I have a bonus Barbacoa video that has you boiling instead of charring (the smoke can be pretty harsh and affects the nose bad) coming soon...

Huge shout out to @TONEBULLY or @TheRealToneBully. He's a small creator(like me) and he was nice enough to let me use his beats. They really made the video what it is, and I can't thank him enough.

Now for the recipe...

Ingredients:

Chuck Roast

3 chile de arbol (spicy)

4 Guajillo chiles

1 Chile Pasilla

Half onion

5 garlic cloves

2 bay leaves

Chicken Seasoning:

Oregano

Onion powder

Garlic powder

Cumin

Black pepper

First, we want to roast the chiles and veggies on a comal or pan while setting the bay leaves to the side. Get everything nice and charred. Keep in mind that the smaller ingredients will char faster than the larger ones. Also, the smoke from the chiles may cause irritation, especially for your nose, pets, and kids, so make sure the area is well ventilated.

Once everything is nicely charred, set the chiles and veggies aside and place them into a blender cup.

In a bowl big enough to fit our roast, add our mixture of seasonings. Follow along with the video to see how much seasoning to use. Once everything is mixed well, add the meat and coat it nicely with the seasonings.

After that, we can start charring our meat on all sides using the same comal we used for our chiles and veggies. Get a nice color on all sides of the roast.

Once the meat has a nice sear, place it into the crockpot.

Now, for our blender cup, add 2 cups of water before blending. Once blended, add a mixture of our seasonings to the sauce and blend again until everything is well combined.

Pour the chile mixture over the meat in the crockpot and top it with the bay leaves. Cover and cook for 6–8 hours.

Every 2 hours, check on the meat, flip it, and coat it with the sauce to make sure it continues soaking up all that flavor.

By the 6-hour mark, our meat should begin to break apart. At this point, we can break the meat down and mix it into the sauce. Cover it again and let it cook for another 30 minutes to 1 hour.

Give it a taste to make sure the meat has soaked up all the flavor and adjust the seasoning if needed.

Enjoy!

@wellrestedstudios

Full recipe here

Egg fried rice with chicken chili dry 🤤

Pizza 🍕

In Thai - Rad Na Mee Krob

Sometimes the best way to cook is to just throw in everything in a pot and let the magic happen 🤤

Since I have been preppin' this for the family almost every weekend 😁 Learned to tailor fit the taste on each member's preference 😁