Artisan’s Kitchen

🍢 Teriyaki Chicken Skewers (Party-Style, Juicy & Glossy)

Sticky, sweet, and perfectly charred… these Teriyaki Chicken Skewers disappear faster than you can grill them 🍢🔥 Who’s grabbing the first one?

📝 Ingredients (Serves 4–5)

Chicken & Veggies:
Boneless chicken (thigh or breast) – 800 g
Bell peppers – 150 g (about 1 cup chunks)
Onion – 150 g (about 1 cup chunks)
Oil – 1 tbsp (15 ml)

Teriyaki Marinade:
Soy sauce – 6 tbsp (90 ml)
Brown sugar – 2 tbsp (25 g)
Honey – 2 tbsp (40 g)
Garlic (minced) – 1 tbsp (10 g)
Ginger (grated) – 1 tsp (5 g)
Vinegar or lemon juice – 1 tbsp (15 ml)
Black pepper – ½ tsp (1 g)
For Thick Glaze (Optional but Recommended):
Cornstarch – 1 tsp (3 g)
Water – 1 tbsp (15 ml)

Garnish:
Sesame seeds – 1 tsp (3 g)
Chopped spring onions – 2 tbsp (15 g)

👩‍🍳 Instructions

1️⃣ Prepare Marinade
Mix soy sauce, brown sugar, honey, garlic, ginger, vinegar, black pepper, and oil in a bowl.

2️⃣ Marinate Chicken
Add cubed chicken and mix well. Cover and marinate at least 30 minutes (2 hours for deeper flavor).

3️⃣ Assemble Skewers
Thread chicken onto soaked wooden skewers, alternating with bell peppers and onion.

4️⃣ Cook
Oven:
Bake at 200°C / 400°F for 18–22 minutes. Flip halfway. Broil 2–3 minutes for light char.
Grill Pan / BBQ:
Cook 8–12 minutes on medium heat, turning occasionally.

5️⃣ Make Glossy Glaze
Pour leftover marinade into a saucepan. Simmer 3–4 minutes.
Add cornstarch slurry and cook until slightly thick and shiny.
Brush generously over cooked skewers.

6️⃣ Garnish & Serve
Sprinkle sesame seeds and spring onions. Serve hot.

These hearty salad bowls are perfect for lunch or dinner when you want something fresh, satisfying, and easy to make.

1️⃣Burger Salad

Ingredients:

1 head iceberg lettuce, chopped

1 pound ground beef

1.5 cups shredded cheddar cheese

1 cup tomatoes, chopped

1/2 cup red onion, chopped

1 cup sliced pickle chips

1.5 teaspoons garlic powder

1/4 teaspoon table salt

1/4 teaspoon ground black pepper

Burger Sauce (recipe below)

Brown Beef: Add beef, garlic powder, salt, and black pepper to pan over medium-high heat. Crumbling beef with stiff utensil, cook until browned, 5 to 7 minutes. Turn off heat and set aside pan.

Assemble Salad: Add lettuce, cheese, tomatoes, onion and pickles to large salad bowl. Use slotted spoon to transfer ground beef to salad bowl, leaving behind grease in pan. Drizzle burger sauce on top. Toss until lettuce is nicely moistened.

Burger Dressing:

3/4 cup mayonnaise

2 tablespoons mustard

2 tablespoons ketchup

1/4 cup pickle relish

1 tablespoon Sriracha

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon Worcestershire sauce

Instructions

Add all the ingredients to a bowl and whisk very well to combine.

Serve immediately or store in an airtight container or jar in the fridge for up to 24 hours before serving to let the flavours develop.

2️⃣Taco Salad

Ingredients:

1 lb ground beef

1 packet taco seasoning

1/2 iceberg lettuce, chopped

1 cup cherry tomatoes, halved

1/2 cup black beans, drained and rinsed

1/2 cup corn kernels

½ cup shredded cheddar or Mexican blend cheese

1/4 cup red onion, finely diced

1 avocado, diced

Tortilla Chips

Taco Dressing:

1/2 cup sour cream or Greek yogurt

1/4 cup salsa (your favorite type)

1 tablespoon lime juice

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

Instructions:

Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it apart. Drain excess grease, then stir in taco seasoning and water. Simmer for 5 minutes until thickened.

In a bowl, whisk together sour cream (or Greek yogurt), salsa, lime juice, cumin, chili powder, and salt. Set aside.

In a large bowl, toss lettuce, tomatoes, black beans, corn, cheese, red onion, and avocado. Add the cooked taco meat and toss lightly.

Drizzle the dressing over the salad and toss gently. Serve immediately with extra chips on the side!

3️⃣Burrito Bowl Salad

Ingredients

Seasoned Chicken

1 lb boneless skinless chicken breast, cubed

1 tbsp olive oil

1 tsp chili powder

1 tsp paprika

½ tsp cumin

½ tsp garlic powder

Salt & black pepper, to taste

Cilantro-Lime Rice

1½ cups cooked white rice

1 tbsp butter or olive oil

Zest + juice of 1 lime

2 tbsp chopped cilantro

Salt, to taste

Bowl Toppings

Romaine or mixed greens

Black beans, drained & rinsed

Corn kernels

Cherry tomatoes, halved

Red onion, finely diced

Shredded Monterey Jack or cheddar cheeseAvocado slices

Guacamole

Creamy Cilantro-Lime Dressing

½ cup sour cream or Greek yogurt

2 tbsp mayonnaise

Juice of 1 lime

1 tbsp olive oil

1 tbsp chopped cilantro

1 small garlic clove (or ½ tsp garlic powder)

Salt, to taste

1–3 tbsp water or milk to thin

Instructions

1. Cook the Chicken

Toss chicken with olive oil, spices, salt, and pepper. Sauté in a hot skillet over medium-high heat for 6–8 minutes until golden and cooked through.

2. Make the Rice

Stir lime zest, lime juice, cilantro, butter, and salt into warm rice.

3. Prepare the Dressing

Blend or whisk all dressing ingredients until smooth and drizzle-ready.

4. Assemble the Bowl

• Start with greens

• Add cilantro-lime rice

• Arrange chicken, beans, corn, tomatoes, onion, cheese

• Add avocado slices & a scoop of guacamole

• Drizzle with creamy dressing

4️⃣BLT Salad Bowl with Mozzarella & Avocado

Ingredients

Salad Base

4–5 cups chopped romaine or iceberg lettuce

8 slices bacon, cooked crispy & chopped

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini)

1/2 cup red onion, finely diced

1 ripe avocado, sliced

2 hard-boiled eggs, sliced

½–¾ cup croutons

Creamy Dressing (Ranch-Style)

½ cup mayonnaise

¼ cup sour cream or Greek yogurt

1–2 tbsp milk (to thin)

1 tsp lemon juice or white vinegar

½ tsp garlic powder

½ tsp onion powder

Salt & black pepper, to taste

Optional: chopped parsley or dill

Instructions

1. Prepare the Bacon

Cook bacon until crispy. Drain and chop into bite-size pieces.

2. Make the Dressing

Whisk all dressing ingredients until smooth and creamy. Adjust thickness as needed.

3. Assemble the Bowl

• Add lettuce as the base

• Arrange toppings in sections: Bacon, Tomatoes, Avocado, Eggs, Croutons

Place mozzarella balls in the center

Sprinkle red onion along the sides for color and balance

4. Finish

Drizzle with dressing just before serving or serve on the side.

5️⃣Spring Roll Salad Bowl

Bowl

4 oz rice vermicelli noodles

8–10 cooked shrimp, peeled

1 cup Boston lettuce, chopped

½ cup shredded carrots

½ cup red cabbage, shredded

½ cup cucumber, sliced

½ avocado, diced

¼ cup fresh cilantro

2 tbsp crushed peanuts

2 lime wedges

Peanut Sauce

3 tbsp peanut butter

1 tbsp hoisin sauce

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp lime juice

2–3 tbsp warm water (to thin sauce)

Optional: ½ tsp chili flakes or sriracha

Instructions

1. Cook noodles

Cook rice vermicelli according to package instructions (usually 3–4 minutes). Drain and rinse with cold water.

2. Prepare vegetables

Slice cucumber, shred carrots, shred cabbage, and dice avocado.

3. Make peanut sauce

In a bowl whisk together:

peanut butter

hoisin sauce

soy sauce

sesame oil

lime juice

Add warm water gradually until smooth and drizzleable.

4. Assemble bowl

Add noodles to a large bowl. Arrange:

shrimp

lettuce

carrots

cucumber

cabbage

avocado

cilantro

5. Finish

Sprinkle crushed peanuts and drizzle peanut sauce over the top. Serve with lime wedges.

Delicious Copy-Cat Cracker Barrel Hashbrown Casserole 🌶️🧀

Ingredients:

1 bag (30 ounces) frozen shredded hashbrowns, thawed

½ cup unsalted butter, melted

1 can (10.5 ounces) cream of chicken soup

1 cup sour cream

½ cup onion, finely chopped

2 cups sharp cheddar cheese, shredded

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

For topping:

1 cup sharp cheddar cheese, shredded

Directions:

Preheat oven to 350°F. Grease a clear glass baking dish.

In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 2 cups cheddar cheese, salt, pepper, and garlic powder. Mix until well combined.

Spread mixture evenly into prepared baking dish.

Sprinkle remaining 1 cup cheddar cheese over top.

Bake uncovered 45-55 minutes until hot, bubbly, and top is golden brown.

Let rest 10 minutes. Scoop with large spoon to show cheese pull. Serve warm.

Prep Time: 15 min

Cook Time: 55 min

Total Time: 1 hr 10 min

Servings: 8

Better than takeout. Faster than delivery. 🥢✨
Yummy Beef Lo Mein with Bell Peppers & Scallions

Ingredients:
For the Beef & Marinade:
1 pound flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
½ teaspoon baking soda (optional, for tenderness)
1 teaspoon sesame oil
For the Noodles:
12 ounces fresh or dried lo mein noodles (or thick spaghetti)
1 tablespoon vegetable oil
For the Stir-Fry:
2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 scallions, cut into 2-inch pieces (white and green parts)
3 cloves garlic, minced
For the Sauce:
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
½ cup beef broth or water
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Directions:
In a bowl, combine sliced beef with soy sauce, oyster sauce, cornstarch, baking soda, and sesame oil. Marinate 15-20 minutes.
Cook noodles according to package directions until al dente. Drain and rinse under cold water. Toss with 1 tablespoon oil to prevent sticking.
Whisk together soy sauce, oyster sauce, dark soy sauce, brown sugar, sesame oil, and beef broth in a small bowl. Set aside.
Heat 1 tablespoon oil in a large wok or skillet over high heat. Add beef in a single layer and sear 1-2 minutes per side until browned but not fully cooked. Remove and set aside.
Add remaining oil to the wok. Add bell peppers and stir-fry 2 minutes until slightly tender.
Add scallions and garlic, stir-fry 30 seconds until fragrant.
Return beef to the wok. Add cooked noodles.
Pour sauce over everything and toss vigorously to combine.
Add cornstarch slurry and continue tossing until sauce thickens and coats noodles evenly, about 1-2 minutes.
Serve hot on a dark plate, garnished with extra scallions.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

🥩 Juicy Grilled Beef Skewers Plate with Fries & Fresh Salad 🍟🥗

A flame-grilled steakhouse favorite, the ultimate easy dinner plate.

📝 Ingredients :

1 lb beef sirloin, cut into cubes (best grilled beef skewers)

2 tbsp olive oil

2 cloves garlic, minced

1 tsp paprika

½ tsp black pepper

½ tsp salt

½ tsp dried oregano

2 medium potatoes, cut into fries (crispy homemade fries)

1 cup lettuce, chopped (fresh salad base)

½ tomato, sliced

¼ red onion, thinly sliced

½ cucumber, chopped

🍽️ How to Make It :

1️⃣ Marinate the Beef:

Toss beef cubes with olive oil, garlic, paprika, oregano, salt, and pepper for the best juicy grilled beef skewers, a flavor-packed steak dinner, and a perfect backyard BBQ recipe.

2️⃣ Prepare the Skewers:

Thread seasoned beef cubes onto skewers, spacing slightly apart to ensure even cooking for restaurant-style beef skewers, a classic grilled steak recipe, and a protein-packed dinner idea.

3️⃣ Grill the Skewers:

Grill over medium-high heat for 8–10 minutes, turning occasionally until nicely charred and juicy for the perfect flame-grilled beef, a steakhouse-style BBQ meal, and a quick gourmet dinner.

4️⃣ Cook the Crispy Fries:

Toss fries with olive oil, salt, and pepper. Bake at 425°F (220°C) for 25–30 minutes until golden for the best crispy homemade fries, a classic comfort food side, and a perfect steak pairing.

5️⃣ Prepare the Fresh Salad & Plate:

Combine lettuce, tomato, cucumber, and red onion for a fresh garden salad, a balanced steak dinner plate, and a classic grillhouse meal combo.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serving: 2 persons

Calories: ~690 per serving | Protein: ~46g per serving

Delicious appetizers or side dishes

Creamy GUACAMOLE

2 large hass avocados

1/2 red onion diced

1 jalapeños diced

2 limes-juice

1/4 cup fresh diced cilantro

1 garlic cloves minced

Salt and pepper to taste

MANGO SALSA

2 mango diced

2 jalapenos diced

1/3 red onion diced

1/4 cup cilantro chopped

2 limes- juiced

Salt and pepper to taste

FRESH TOMATO SALSA

4 Roma tomatoes diced

2 jalapeños diced

1 medium onion diced

2 lime juice

Fresh cilantro

Salt and pepper to taste

1. Chicken Enchiladas

Ingredients

• 2 cups cooked shredded chicken

• 8–10 corn tortillas

• 2 cups enchilada sauce

• 1½ cups shredded cheese

• ½ cup sour cream

• ¼ cup chopped onion

• ¼ cup chopped cilantro

Instructions

1. Preheat oven to 375°F (190°C).

2. Mix chicken with ½ cup enchilada sauce.

3. Fill tortillas with chicken mixture and roll them.

4. Place in baking dish and pour remaining sauce on top.

5. Sprinkle cheese and bake 20 minutes.

6. Garnish with sour cream, onion, and cilantro.

2. Beef Tacos

Ingredients

• 1 lb ground beef

• 8 taco shells

• 1 tbsp taco seasoning

• ½ cup diced tomatoes

• ½ cup shredded lettuce

• ¼ cup shredded cheese

Instructions

1. Cook ground beef in a pan over medium heat.

2. Add taco seasoning and cook 5 minutes.

3. Fill taco shells with beef.

4. Top with tomatoes, lettuce, and cheese.

5. Serve warm.

3. Chicken Fajitas

Ingredients

• 1 lb chicken breast strips

• 1 cup bell peppers (sliced)

• 1 cup onion (sliced)

• 2 tbsp fajita seasoning

• 2 tbsp lime juice

• 1 tbsp oil

Instructions

1. Heat oil in a pan.

2. Cook chicken 5–6 minutes.

3. Add peppers, onion, seasoning, and lime juice.

4. Cook another 5 minutes.

5. Serve with tortillas.

4. Beef Burritos

Ingredients

• 1 lb ground beef

• 1 cup cooked rice

• 1 cup refried beans

• 4 large tortillas

• ½ cup shredded cheese

• ¼ cup chopped onion

Instructions

1. Cook ground beef until browned.

2. Warm tortillas.

3. Add beef, rice, beans, cheese, and onion.

4. Roll tortilla tightly into burrito.

5. Serve with salsa.

5. Chiles Rellenos

Ingredients

• 4 large poblano peppers

• 1 cup shredded cheese

• 2 eggs

• ½ cup flour

• 1 cup enchilada sauce

• Oil for frying

Instructions

1. Roast peppers and remove skins.

2. Stuff peppers with cheese.

3. Coat with flour and dip in beaten eggs.

4. Fry until golden.

5. Serve with enchilada sauce.

6. Chicken Quesadillas

Ingredients

• 2 cups cooked chicken

• 4 large tortillas

• 2 cups shredded cheese

• ½ cup chopped onion

• 1 tbsp oil

Instructions

1. Heat pan with oil.

2. Place tortilla in pan.

3. Add chicken, cheese, and onion.

4. Top with another tortilla.

5. Cook 3–4 minutes each side until crispy.

Savory Low-Carb Cabbage and Beef Stir Fry

This Savory Low-Carb Cabbage and Beef Stir Fry is the perfect meal for anyone looking for a quick and healthy dinner. With a blend of ground beef, cabbage, and aromatic spices, this dish offers a balance of flavors while being low in carbs. Ideal for those following a ketogenic or low-carb lifestyle, this stir fry is easy to prepare and can be customized to your taste. Enjoy a nutritious meal without compromising on flavor!

1 lb (450g) ground beef (preferably lean)

4 cups green cabbage, finely shredded

1 medium onion, thinly sliced

2 cloves garlic, minced

1-inch piece of fresh ginger, grated

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (adjust to taste)

2 green onions, chopped (for garnish)

Salt and pepper to taste

1 tablespoon olive oil (for cooking)

Directions:

1. Shred the cabbage, slice the onion, mince the garlic, and grate the ginger.

2. Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spatula. Season lightly with salt and pepper. Remove beef from the skillet and set aside.

3. In the same skillet, add onion, garlic, and ginger. Stir-fry for 2-3 minutes until onions are soft and translucent.

4. Increase the heat to high and add shredded cabbage. Stir-fry for 5-7 minutes until cabbage wilts and caramelizes slightly.

5. Return the beef to the skillet, then add soy sauce, sesame oil, rice vinegar, and red pepper flakes. Stir-fry for another 2-3 minutes, mixing well.

6. Remove from heat and garnish with green onions. Serve hot, optionally with cauliflower rice.

Prep Time: 10 minutes

Kcal: 350 per serving

𝗪𝗔𝗥𝗡𝗜𝗡𝗚 !!! 𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘'𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝐒𝐎𝐌𝐄𝐓𝐇𝐈𝐍𝐆 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨𝗣

White Bread (Quick Recipe)

Ingredients:

• 2 cups warm milk

• 2/3 cup sugar

• 1 1/2 tbsp yeast

• 1 1/2 tsp salt

• 1/4 cup oil

• 6 cups bread flour

Steps:

1. Mix warm milk, sugar, and yeast. Let foam.

2. Add salt, oil, flour → make dough.

3. Knead 8–10 min.

4. Rise 1 hr.

5. Shape into 2 loaves → pans.

6. Rise 30–45 min.

7. Bake 350°F (175°C) for 30–35 min.

8. Cool before slicing.

Thai Basil Chicken with Coconut Penne

Fragrant Thai Basil Chicken in Coconut Cream Penne

Ingredients:

12 oz penne pasta

2 tablespoons coconut oil

2 boneless skinless chicken breasts, thinly sliced

4 cloves garlic, minced

1 red bell pepper, thinly sliced

1 small onion, sliced

1 can (13.5 oz) coconut milk

2 tablespoons low-sodium soy sauce

1 tablespoon brown sugar

1 teaspoon chili garlic paste (adjust to taste)

1 cup fresh Thai basil leaves (or sweet basil if unavailable)

Salt to taste

Juice of 1 lime

Crushed peanuts (optional, for garnish)

Fresh cilantro, chopped (for garnish)

Directions:

Cook penne pasta according to package instructions in salted water until al dente. Drain and set aside.

In a large skillet or wok, heat coconut oil over medium heat. Add chicken slices and sauté until golden brown and fully cooked, about 6–8 minutes. Remove and set aside.

In the same skillet, add garlic, onion, and bell pepper. Cook for 3–4 minutes until softened.

Stir in coconut milk, soy sauce, brown sugar, and chili garlic paste. Simmer for 3–5 minutes, stirring occasionally until slightly thickened.

Return the cooked chicken to the skillet, add Thai basil leaves, and stir to combine. Cook for another 2–3 minutes until basil is wilted.

Add the cooked penne and toss well to coat in the creamy coconut basil sauce.

Finish with lime juice and garnish with crushed peanuts and cilantro if desired. Serve hot.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 540 kcal | Servings: 4 servings

Lemon Raspberry Layered Pie
😍✨

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Lemon Filling:

1 cup fresh lemon juice

1 tablespoon lemon zest

1/2 cup granulated sugar

3 large eggs

1/2 cup heavy cream

1 tablespoon cornstarch

1 teaspoon vanilla extract

For the Raspberry Layer:

2 cups fresh raspberries

1/4 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

1/4 cup water

For the Topping:

1 cup heavy cream

2 tablespoons powdered sugar

Fresh raspberries, for garnish

Instructions:

Preheat your oven to 350°F (175°C).

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch pie dish to form an even crust.

Bake the crust for 10-12 minutes, or until golden brown. Allow it to cool completely.

For the lemon filling, whisk together the lemon juice, lemon zest, sugar, and eggs in a medium saucepan.

In a separate small bowl, mix the cornstarch with a little bit of water to make a slurry. Add this mixture to the lemon mixture.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 6-8 minutes).

Remove from heat and stir in the heavy cream and vanilla extract. Let it cool to room temperature, then pour over the cooled crust. Place in the refrigerator to set for at least 2 hours.

For the raspberry layer, in a small saucepan, combine the raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).

Let the raspberry mixture cool, then pour it over the lemon filling layer. Return the pie to the refrigerator to chill for another 1-2 hours.

For the topping, whip the heavy cream and powdered sugar together until stiff peaks form.

Once the pie has set, top with the whipped cream and garnish with fresh raspberries

Lobster Tail & Shrimp Platter with Mac & Cheese and Steamed Broccoli

☑️Ingredients:

For the Platter:

1 lobster tail, split and cooked (broiled or baked with butter)

6–8 large shrimp, peeled, deveined, and seasoned

1 cup steamed broccoli florets

1 ramekin of creamy mac and cheese (see below)

1 tablespoon butter (for basting)

1 tablespoon fresh parsley, chopped (for garnish)

Lemon wedge (optional)

For the Shrimp:

1 tablespoon olive oil

1/2 teaspoon paprika

1/4 teaspoon garlic powder

Salt and pepper, to taste

For the Macaroni & Cheese:

1 cup elbow macaroni, cooked

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 cup shredded cheddar cheese

Salt and black pepper, to taste

☑️Instructions:

Cook the Lobster Tail:
Brush lobster meat with melted butter, season lightly, and broil or bake at 425°F (220°C) for 10–12 minutes until tender and lightly browned.

Season and Cook Shrimp:
Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Sear in a hot skillet or grill for 2–3 minutes per side until golden.

Prepare Mac & Cheese:
In a saucepan, melt butter, stir in flour, and cook 1 minute.
Whisk in milk and simmer until thickened.
Add shredded cheese, stir until melted. Season to taste.
Mix in cooked macaroni and spoon into a ramekin.

Steam the Broccoli:
Steam broccoli florets until bright green and tender (about 5 minutes).

Plate & Serve:
Arrange lobster tail, shrimp, ramekin of mac & cheese, and broccoli on a white plate.
Garnish with parsley and serve with a lemon wedge.