GARLIC BUTTER LOBSTER AND SCALLOPS

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

2 lobster tails, split in half lengthwise (or 1 large tail per person)

8 sea scallops, cleaned and patted dry

4 tablespoons unsalted butter

4 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon lemon juice (plus wedges for serving)

1 tablespoon fresh parsley, chopped

Salt and pepper, to taste

Optional: pinch of crushed red pepper flakes for heat

Instructions:

Prep the seafood

Use kitchen scissors to cut the lobster tails down the middle and gently pull the meat out, placing it on top of the shell.

Pat scallops dry with paper towels. Season both scallops and lobster with salt and pepper.

Sear the scallops

In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter.

Add scallops and sear 1.5–2 minutes per side until golden crust forms. Remove and set aside.

Cook the lobster

In the same skillet, add another 1 tablespoon butter. Place lobster tails meat-side down and cook for 2–3 minutes. Flip and cook shell-side down another 3–4 minutes until opaque and just cooked through.

Make the garlic butter

Lower heat to medium. Add remaining 2 tablespoons butter, minced garlic, and lemon juice. Stir until fragrant (1–2 minutes).

Add scallops back in and spoon butter over everything to coat.

Finish and serve

Sprinkle with fresh parsley (and red pepper flakes if using). Serve immediately with lemon wedges.

BBQ Chicken Quesadillas

 

Ingredients (makes 4 large quesadillas):

2 cups cooked chicken, shredded or chopped

½ cup BBQ sauce (sweet, smoky, or spicy—your pick!)

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

½ small red onion, thinly sliced (optional for crunch and zing)

1 tbsp chopped fresh cilantro (optional)

4 large flour tortillas

Butter or oil for cooking

Ranch or sour cream, for dipping

Instructions:

Prep the filling:

Toss the cooked chicken with BBQ sauce until coated. Add red onions and cilantro if using.

Assemble the quesadillas:

Lay a tortilla flat. On one half, layer a bit of cheese, then a scoop of BBQ chicken mix, then more cheese. Fold over to close.

Cook to golden perfection:

Heat a skillet over medium heat. Add a little butter or oil. Cook each quesadilla 2–3 minutes per side until golden brown and crispy, and the cheese is melted.

Slice & serve:

Let them rest 1 minute before cutting into wedges. Serve with ranch, sour cream, or extra BBQ sauce.

Air Fryer Chicken Ham & Cheese Wraps

 

 Ingredients 

2 cups cooked chicken (shredded, grilled, or rotisserie-style)

4 slices deli ham (or more, to taste)

4 flour tortillas (8–10 inch size)

1 cup shredded cheese (cheddar, mozzarella, or Swiss work great)

2 tbsp cream cheese or mayo (optional, for extra creaminess)

Salt & pepper to taste

Cooking spray or oil mist

Optional: honey mustard or ranch for dipping

 Instructions:

Assemble the wraps:

Spread a thin layer of cream cheese or mayo on each tortilla (if using).

Add a line of chicken, then a slice (or two) of ham, then sprinkle with cheese.

Season with a little pepper or garlic powder if you like.

Roll tightly like a burrito (fold sides in, then roll up from the bottom).

Preheat air fryer to 375°F (190°C) for 2–3 minutes.

Air fry:

Lightly spray the wraps with oil or cooking spray.

Place seam-side down in the air fryer basket (don’t overcrowd).

Air fry for 7–9 minutes, flipping halfway, until golden and crispy.

Cool slightly & serve:

Let them sit 1–2 minutes before slicing.

Serve with dipping sauce of choice or a crisp side salad.

Mini Chicken Pot Pie Muffins

 

Ingredients

1 cup cooked chicken, diced

1/2 cup frozen mixed vegetables (peas, carrots, corn, green beans)

1/2 cup cream of chicken soup

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

Salt and pepper to taste

1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits)

1/2 cup shredded cheddar cheese (optional)

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with muffin cups.

Prepare the Filling:

In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.

Prepare the Biscuit Dough:

Separate the biscuit dough into individual biscuits. Cut each biscuit in half horizontally to create two thinner rounds. Flatten each round slightly with your hands or a rolling pin.

Assemble the Muffins:

Press one biscuit round into the bottom and up the sides of each muffin cup to form a crust.

Spoon the chicken and vegetable filling into each crust, filling each cup generously.

Place the second biscuit round on top of the filling and gently press the edges to seal.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.

If using shredded cheddar cheese, sprinkle it on top of the muffins during the last 5 minutes of baking.

Serve:

Allow the muffins to cool in the pan for a few minutes before removing.

Serve warm, and enjoy!

Mexican Tortilla Pinwheels

 

Ingredients

4 large flour tortillas

8 oz cream cheese, softened

½ cup salsa (drain excess liquid)

1 cup shredded cheddar cheese (or Mexican blend)

¼ cup black beans, drained and rinsed

¼ cup corn (optional)

¼ cup sliced black olives (optional)

2 tbsp chopped green onions

2 tbsp chopped cilantro

1 tsp taco seasoning

Jalapeño slices (optional, for extra heat)

Directions

Prepare the filling: In a large bowl, mix together the softened cream cheese, salsa, shredded cheese, black beans, corn (if using), olives, green onions, cilantro, and taco seasoning. Stir until everything is well combined.

Assemble the pinwheels: Lay out one tortilla on a flat surface and spread a generous layer of the filling mixture evenly across the tortilla, leaving a ½-inch border around the edges.

Roll the tortilla: Starting from one end, tightly roll the tortilla into a log shape.

Chill the rolls: Repeat with the remaining tortillas and filling. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.

Slice into pinwheels: Once chilled, remove the plastic wrap and use a sharp knife to slice each rolled tortilla into 1-inch pieces.

Serve: Arrange the pinwheels on a platter and serve chilled or at room temperature. Add jalapeño slices on top for a spicy kick if desired.

Luscious Caramel Apple Muffins

 

Ingredients:

Muffins:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup unsalted butter, melted

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 1/2 cups peeled and diced apples (Granny Smith or Honeycrisp)

Caramel Drizzle:

1/2 cup caramel sauce (store-bought or homemade)

Directions:

Step 1: Prepare the Muffin Batter

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, melted butter, eggs, buttermilk, and vanilla extract. Stir until smooth and well mixed.

Combine: Slowly add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter.

Add Apples: Gently fold the diced apples into the muffin batter until evenly distributed.

Step 2: Bake the Muffins

Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake: Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Add the Caramel Drizzle

Drizzle Caramel: Once the muffins are cooled, drizzle the caramel sauce generously over the tops of the muffins. You can use a spoon or a piping bag for a more precise drizzle.

Serve: These muffins can be enjoyed warm or at room temperature, with or without an extra drizzle of caramel before serving.

How to Prepare:

Muffin Tips: Make sure not to overmix the batter once the wet and dry ingredients are combined; this keeps the muffins light and fluffy.

Caramel Sauce: If you prefer homemade caramel sauce, you can make a simple version by melting sugar and adding cream and butter for a richer flavor.

Preparation Time:

Prep Time: 15 minutes

Bake Time: 18-22 minutes

Total Time: 35-40 minutes

Servings:

Yields: 12 muffins

Cheesy Baked Fajita Chicken

 

Ingredients 

2 large chicken breasts (butterflied or pounded thin)

1 tbsp olive oil

1 tsp chili powder

1 tsp paprika

½ tsp cumin

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

1 small onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

½ cup sour cream or Greek yogurt (optional, for serving)

Fresh cilantro for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C).

Season the chicken: In a small bowl, mix the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken breasts.

Sauté the veggies: Heat olive oil in a skillet over medium heat. Add the sliced onions and bell peppers. Sauté for 3–5 minutes until slightly softened.

Assemble: Place the seasoned chicken breasts in a greased baking dish. Top each piece with the sautéed peppers and onions. Sprinkle shredded cheese over the top.

Bake for 25–30 minutes, or until the chicken is fully cooked (internal temp of 165°F / 75°C).

Serve: Let it rest for a few minutes, then garnish with fresh cilantro and serve with sour cream or Greek yogurt.

Serving Suggestions

Serve with warm tortillas, rice, or a side salad.

Add avocado slices or salsa for extra flavor.

Would you like any modifications to suit your taste?