Steak Diane is a timeless dish that combines tender, pan-seared steaks with a rich, flavorful sauce made from mushrooms, shallots, and a hint of mustard. Perfect for an elegant dinner at home, this recipe is both quick and impressive. Whether you’re hosting guests or simply craving a restaurant-quality meal, Steak Diane is sure to satisfy.

Why You'll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, it’s perfect for weeknights or last-minute entertaining.

• Rich, Classic Flavours: The combination of mustard, Worcestershire sauce, and mushrooms creates an irresistible, savoury sauce.

• Impressive Presentation: A beautifully cooked steak with a glossy sauce looks as good as it tastes.

Ingredients

• 4 small steaks (such as filet mignon or sirloin), pounded to 1/2-inch thick

• Salt and freshly ground black pepper (optional)

• 5 tablespoons margarine (or butter), divided

• 1/4 cup finely chopped shallots

• 1 cup mushrooms, thinly sliced

• 2 cloves garlic, minced

• 2 teaspoons Worcestershire sauce

• 2 teaspoons Dijon mustard

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh chives

Instructions

1. Prepare the Steaks

• Pound the steaks until they are approximately 1/2 inch thick.

• Pat them dry with a paper towel to ensure a perfect sear.

• Sprinkle with freshly ground black pepper (omit salt if preferred).

2. Cook the Steaks

• Melt 3 tablespoons of margarine in a large skillet or chafing dish over medium heat.

• Increase the heat to medium-high and cook the steaks for 2 minutes on each side for a medium-rare finish.

• Transfer the steaks to a plate and set aside.

3. Make the Sauce

• Melt the remaining 2 tablespoons of margarine in the same pan.

• Add the chopped shallots, mushrooms, and garlic. Cook, stirring constantly, for about 1 minute until fragrant and softened.

• In a small bowl, whisk together the Worcestershire sauce and Dijon mustard. Pour this mixture into the pan and stir well to combine.

4. Finish the Dish

• Return the steaks to the pan and cook for another 1-2 minutes, or until the steaks reach your desired level of doneness.

• Place the steaks on warm serving plates.

• Add the lemon juice, parsley, and chives to the pan sauce. Stir to mix thoroughly and cook for an additional 30 seconds.

5. Serve

• Spoon the sauce over each steak and serve immediately while hot.

Serving Suggestions

• Pair Steak Diane with creamy mashed potatoes, roasted vegetables, or buttery asparagus for a well-rounded meal.

• A crisp green salad with a lemon vinaigrette will balance the richness of the dish.

• Serve with a glass of red wine, like Cabernet Sauvignon or Pinot Noir, to elevate the flavours.

Pro Tips

• Choose the Right Steak: Filet mignon is the classic choice for Steak Diane, but sirloin or rib eye work well too.

• Don’t Overcook the Steaks: Since the steaks are thin, they cook quickly. Keep an eye on them to avoid overcooking.

• Add a Splash of Brandy: For an authentic Steak Diane, deglaze the pan with a splash of brandy before adding the Worcestershire and mustard.

Final Thoughts

This Classic Steak Diane Recipe delivers bold, delicious flavours in a dish that feels fancy but is surprisingly simple to make. Whether it’s a date night at home or a special family dinner, Steak Diane is a guaranteed crowd-pleaser.

If you're looking for a decadent, rich, and family-approved pasta dish, this Asiago Cheese & Spinach Stuffed Shells recipe is perfect for you. Originally inspired by Everyday Italian by Giada De Laurentiis, this recipe brings comfort food to a whole new level. It’s simple, delicious, and guaranteed to impress!

Why You'll Love This Recipe

• Easy to Make: With only 30 minutes of prep and 30 minutes of baking time, it’s a great choice for weeknights or dinner parties.

• Rich & Flavourful: The creamy Asiago cheese sauce combined with pancetta and spinach creates a luxurious flavor profile.

• Perfect for Sharing: A little goes a long way with this indulgent dish, making it great for feeding a crowd.

Ingredients

For the Shells:

• 1 (12 oz) package jumbo shells pasta (e.g., Lancia)

• 2 tablespoons olive oil

• 1/2 pound thick-cut pancetta, diced (about 3/4-inch cubes)

• 2 pounds frozen spinach, thawed and drained (about 2 packages)

• 1 (15 oz) container whole milk ricotta cheese

• 1 cup grated Asiago cheese

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon ground nutmeg

For the Sauce:

• 1 tablespoon butter

• 1 clove garlic, minced

• 1 cup heavy cream

• 2 cups grated Asiago cheese (plus an extra 1/4 cup for topping)

• 1/4 cup chopped fresh parsley

• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C).

2. Prepare the Pasta Shells

• Bring a large pot of salted water to a boil.

• Add the jumbo shells and cook until tender but still firm to the bite (8-10 minutes), stirring occasionally.

• Drain the pasta and set it aside.

3. Make the Filling

• Heat olive oil in a large skillet over medium heat.

• Add the diced pancetta and cook until lightly golden, about 5 minutes.

• Using a slotted spoon, transfer the pancetta to a large mixing bowl.

• Add the thawed spinach, ricotta cheese, 1 cup of Asiago cheese, ground black pepper, and nutmeg. Stir to combine.

4. Stuff the Shells

• Butter a large baking dish (you may need an additional small dish).

• Carefully stuff each pasta shell with the spinach and cheese filling, placing them snugly in the baking dish.

5. Make the Sauce

• Melt the butter in a medium saucepan over low-medium heat.

• Add the minced garlic and cook for about 1 minute until fragrant.

• Pour in the cream and bring it to a gentle simmer.

• Reduce the heat to low and stir in the 2 cups of Asiago cheese, parsley, and black pepper. Stir until the cheese is completely melted and the sauce is smooth.

6. Pour the Sauce

• Using a ladle, pour the Asiago cream sauce evenly over the stuffed shells. Be sure the sauce covers all the shells for maximum flavor.

• Sprinkle the remaining 1/4 cup of Asiago cheese on top.

7. Bake the Shells

• Place the baking dish in the preheated oven and bake for about 25 minutes, or until the top is golden and bubbly.

• Remove from the oven and let it cool slightly before serving.

Serving Suggestions

• Pair this rich dish with a light arugula salad dressed in lemon vinaigrette to balance the flavors.

• Serve with a crusty Italian baguette to soak up the delicious sauce.

• A glass of white wine, like a Pinot Grigio, complements the creamy Asiago perfectly.

Pro Tips

• Don’t Overcook the Pasta: The shells will continue to cook in the oven, so undercooking slightly is key.

• Use Fresh Ingredients: If you have fresh spinach on hand, sauté it briefly before mixing it into the filling.

• Double the Recipe: This dish freezes well, so make an extra batch to enjoy later!

Final Thoughts

This Asiago Cheese & Spinach Stuffed Shells recipe is a showstopper for any meal. Whether you’re hosting a dinner party or simply treating your family, this creamy and flavorful dish is sure to become a favourite. Don’t forget to savour every bite!

Authentic Butter Chicken Recipe (Easy & Flavorful!)

Looking for a creamy, delicious, and easy-to-make butter chicken recipe? This classic dish combines tender marinated chicken with a rich, spiced tomato-based sauce that will leave your taste buds craving more! Perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe

• Restaurant-style flavor: Achieve the creamy, buttery taste of authentic butter chicken at home.

• Simple ingredients: Everything you need is easy to find.

• Make-ahead option: Marinate the chicken overnight for even more flavor!

Let’s get started!

Ingredients for Butter Chicken

Chicken Marinade

• 2.2 lb boneless, skinless chicken (cut into cubes)

• 2 tbsp lemon juice

• 2 cloves garlic, minced

• 1 tbsp garam masala

• 1 tbsp kosher salt

Butter Chicken Sauce

• 1/4 cup vegetable oil

• 2 1/2 cups chopped onion

• 2 tbsp coarsely chopped garlic

• 2 tbsp garam masala

• 2 tbsp paprika

• 1/4 tsp cinnamon

• 2 tsp kosher salt

• 2 cups diced, no-salt-added canned tomatoes

• 3/4 cup heavy cream (35% or whipping cream)

• 2 tbsp butter

• Chopped cilantro (for garnish)

Step-by-Step Instructions

1. Marinate the Chicken

1. In a large bowl, combine the cubed chicken, lemon juice, minced garlic, garam masala, and kosher salt.

2. Massage the chicken well to ensure the spices coat evenly.

3. Let the chicken sit at room temperature while you prepare the sauce, or marinate it in the refrigerator overnight for deeper flavor.

2. Prepare the Sauce

1. Heat the vegetable oil in a large saucepan over medium heat.

2. Add the chopped onions and cook slowly until golden brown (about 15 minutes). This step adds sweetness to the sauce.

3. Add the garlic and stir it in with the onions until fragrant.

4. Mix in the garam masala, paprika, cinnamon, and kosher salt. Stir for about 1 minute to bloom the spices.

5. Pour in the diced tomatoes and cook for 2 minutes.

6. Reduce the heat, then slowly add the heavy cream while stirring.

3. Blend the Sauce

1. Use a handheld immersion blender (or transfer to a blender) to blend the sauce until smooth and creamy.

2. Once blended, return the sauce to the saucepan and bring to a gentle simmer.

4. Cook the Chicken

1. Remove the marinated chicken from the bowl and place it into the simmering sauce.

2. Cover the saucepan and cook on medium heat for 15 minutes.

3. Check that the chicken is fully cooked (no longer pink inside) before proceeding.

5. Finish & Garnish

1. Stir in the butter until melted, adding a rich, velvety finish to the sauce.

2. Sprinkle with freshly chopped cilantro for a burst of color and flavor.

Serving Suggestions

• Serve your butter chicken with fluffy basmati rice or warm naan bread for a complete meal.

• Pair with a side of cucumber raita or a simple green salad for a refreshing contrast.

Pro Tips for the Perfect Butter Chicken

• Marinate overnight: Allowing the chicken to marinate longer deepens the flavor.

• Don’t skip the blending: Blending the sauce creates the signature creamy texture.

• Adjust spice levels: If you prefer less heat, reduce the garam masala or paprika.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and work beautifully in this recipe.

2. How can I make this dish dairy-free?

Swap the heavy cream for full-fat coconut milk and use vegan butter.

3. Can I freeze butter chicken?

Yes! Allow the dish to cool completely, then store in an airtight container for up to 3 months. Reheat on the stovetop with a splash of water or cream.

Nutrition Information

Serving size: 1 portion (serves 6)

• Calories: ~400 per serving

• Protein: ~30g

• Fat: ~20g

• Carbs: ~12g

Final Thoughts

This butter chicken recipe is easy to make and guaranteed to impress your family and friends. With its bold spices, creamy sauce, and tender chicken, it’s a true comfort food classic.

Did you try this recipe? Share your thoughts and photos in the comments below! Don’t forget to pin this recipe for later or share it with your friends.

Enjoy your homemade butter chicken!

If you're looking for an easy and delicious breakfast or brunch recipe, these Bacon and Egg Pastries with Cheddar are a must-try! With a flaky, buttery crust, crispy bacon, gooey cheese, and perfectly cooked eggs, this dish is simple to prepare yet packed with flavor. Whether you're hosting brunch or making a quick family meal, these pastries will be a hit!

Why You'll Love This Recipe

• Quick & Easy – Perfect for busy mornings.

• Savory & Satisfying – Bacon, eggs, and cheese make a hearty and flavorful combination.

• Customizable – Swap cheddar for your favorite cheese or add veggies for extra flavor.

• Great for Any Meal – Ideal for breakfast, brunch, or even a light dinner.

Ingredients

• Butter (for greasing)

• 1 lb prepared pie dough (store-bought or homemade, see recipe below)

• All-purpose flour (for dusting and rolling)

• 2 tbsp Dijon mustard

• 12 slices lean bacon, diced, cooked, and drained

• 12 small eggs

• Salt and pepper (to taste)

• 1 cup grated old cheddar cheese

• 2 tbsp chopped parsley

Instructions

Step 1: Prepare the Dough

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a 12-cup deep muffin pan with butter.

3. Roll out the pie dough on a floured surface to 1/4-inch thickness.

4. Cut out 12 circles (about 5 inches in diameter). Use a large drinking glass or a round cutter.

5. Gently press each dough circle into the muffin cups, pleating the edges as needed.

Step 2: Assemble the Pastries

1. Brush 1/2 tsp Dijon mustard into the bottom of each pastry cup.

2. Evenly distribute the cooked bacon among the cups.

3. Crack the eggs into a bowl. Spoon the yolks into each pastry cup.

4. Gently spoon the egg whites over the yolks, filling about 2/3 full (do not overfill).

5. Season with salt and pepper to taste.

6. Sprinkle the grated cheddar cheese evenly over the top.

Step 3: Bake

1. Place the muffin pan in the preheated oven.

2. Bake for 20-25 minutes, or until the eggs are set and the cheese is golden brown.

3. Remove from the oven and let cool slightly before serving.

Step 4: Garnish and Serve

1. Sprinkle chopped parsley over the warm pastries.

2. Serve immediately and enjoy!

Homemade Pie Dough Recipe

If you prefer homemade pastry, here's a simple pie dough recipe that works perfectly for these breakfast pastries.

Ingredients

• 2 1/2 cups all-purpose flour

• 1 tsp salt

• 2 tbsp sugar

• 3/4 cup unsalted butter (chilled, cut into cubes)

• 1/2 cup vegetable shortening

• 6-8 tbsp ice water (adjust as needed)

Instructions

1. In a food processor, combine flour, salt, and sugar; pulse to mix.

2. Add butter and pulse 4 times.

3. Add shortening in small chunks and pulse 4 more times.

4. Sprinkle in 6 tbsp ice water and pulse until dough begins to clump.

5. If needed, add more ice water, 1 tbsp at a time, until the dough holds together.

6. Divide dough into 2 balls, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour before rolling out.

Final Thoughts

These Bacon and Egg Pastries with Cheddar are an easy, delicious, and satisfying meal for any time of day. They’re perfect for meal prepping, brunch gatherings, or a quick weekday breakfast. Try them with different cheeses, herbs, or even a dash of hot sauce for extra flavor!

Pro Tip:

Store leftovers in an airtight container in the fridge and reheat in the oven at 300°F for 5-7 minutes for best results.