Generous serving of chicken parmesan with marinara sauce and cheese.

Chicken Parm

Comforting lasagna with a healthy amount of red sauce and al dente pasta.

Lasagna

Creamy chicken Alfredo pasta with a perfect amount of sauce.

Chicken Alfredo

Well-seasoned calamari with a crispy breading, served as an appetizer.

Calamari

Delicious beef sandwich served with soft bread in the center and hard on the outside, accompanied by aju.

Beef Sandwich

Preheat your oven to 400°F (200°C). Tenderize the chicken breasts to an even thickness and season both sides with salt and pepper.

Prepare Chicken

Set up a dredging station with three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredging Station

Coat each chicken breast in flour, shaking off the excess. Dip into the eggs, then coat with breadcrumbs, pressing gently to adhere.

Coat Chicken

In a large skillet, heat olive oil over medium-high heat. Fry the breaded chicken for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry Chicken

In a baking dish, spread half of the marinara sauce on the bottom. Place fried chicken on top, then cover with the remaining marinara sauce.

Assemble Dish

Sprinkle shredded mozzarella and grated Parmesan cheese evenly over each chicken breast.

Add Cheese

Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven and let it rest for a few minutes. Garnish with fresh basil if desired, then serve hot.

Garnish and Serve

Chicken breasts

Salt

Black pepper

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Marinara sauce

Mozzarella cheese, shredded

Parmesan cheese, grated

Fresh basil (optional)

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add chopped onion and minced garlic, cooking until softened.

Prepare the Meat Sauce

Stir in tomato sauce, crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.

Add the Sauce

While the sauce is simmering, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a bowl, combine ricotta cheese, egg, and a pinch of salt. Mix until smooth.

Mix the Ricotta Filling

Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer 4 noodles, half of the ricotta mixture, a third of the mozzarella cheese, and a third of the meat sauce. Repeat layers, ending with noodles and remaining meat sauce. Top with remaining mozzarella and Parmesan cheese.

Assemble the Lasagna

Cover with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.

Let the lasagna cool for 10-15 minutes before slicing. Serve warm.

Cool and Serve

Lasagna noodles

Ground beef

Onion, chopped

Garlic, minced

Tomato sauce

Crushed tomatoes

Italian seasoning

Ricotta cheese

In a large pot of boiling salted water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Season the chicken breasts with salt and black pepper. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for 6-7 minutes on each side until cooked through. Remove from skillet and let rest before slicing.

Prepare the Chicken

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Make the Alfredo Sauce

Add the cooked fettuccine to the sauce and toss to coat evenly. Slice the cooked chicken and arrange it on top of the pasta.

Combine Pasta and Sauce

Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately.

Serve

Fettuccine pasta

Boneless, skinless chicken breasts

Butter

Heavy cream

Parsley, chopped (for garnish)

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prep the Calamari

In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. In another bowl, beat the eggs. In a third bowl, place the breadcrumbs.

Set Up Breading Station

Dredge each calamari ring in the flour mixture, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure each ring is well coated.

Bread the Calamari

In a deep skillet or frying pan, heat the oil to 180°C (350°F).

Heat the Oil

Carefully add the breaded calamari rings to the hot oil in batches. Fry for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Calamari

Serve the crispy calamari hot, garnished with lemon wedges and fresh parsley.

Calamari rings

Cornstarch

Paprika

Garlic powder

Breadcrumbs (preferably panko)

Oil (for frying)

Lemon wedges

Fresh parsley (for garnish)

In a bowl, combine the olive oil, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the beef sirloin.

Prepare the Beef

Heat a skillet over medium-high heat. Sear the beef for about 4-5 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let it rest for 10 minutes.

Cook the Beef

Once the beef has rested, slice it thinly against the grain.

Slice the Beef

In a saucepan, combine the beef broth and Worcestershire sauce. Bring to a simmer, then lower the heat and let it cook for about 5 minutes.

Make the Au Jus

Cut the French rolls or hoagie bread in half. Fill each roll with sliced beef, and sprinkle with fresh parsley. Serve with a small bowl of au jus on the side for dipping.