Therapy Recipe, 1357 woodymap Street, Blair, NE (2026)

02/25/2026

🍝🍗 Fettuccine with Chicken 🍗🍝

Ingredients

* 300 g fettuccine pasta
* 2 chicken breasts, sliced thin
* 1 cup breadcrumbs
* 1/2 cup grated parmesan cheese
* 1 tsp garlic powder
* 1 tsp paprika
* 2 eggs, beaten
* 2 tbsp olive oil
* 2 tbsp butter
* 3 cloves garlic, minced
* 1 cup heavy cream
* 1/2 cup chicken broth
* 1/2 cup grated parmesan cheese (extra for sauce)
* Salt and black pepper to taste
* Fresh parsley, chopped for garnish

Instructions

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Mix breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper in a bowl.
3. Dip chicken slices into beaten eggs, then coat with breadcrumb mixture.
4. Heat olive oil in a skillet and pan-fry chicken until golden and crispy on both sides. Set aside.
5. In the same skillet, melt butter and sauté garlic until fragrant.
6. Stir in chicken broth and heavy cream, letting it simmer for 5 minutes.
7. Add parmesan cheese, stirring until sauce thickens. Season with salt and pepper.
8. Toss the cooked fettuccine in the sauce until coated.
9. Serve topped with crispy chicken and garnish with fresh parsley.

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4

Optional tip: For extra crunch, bake the breaded chicken at 200°C (400°F) for 20 minutes instead of frying.

02/25/2026

🍔🧀 Double Cheeseburger 🧀🍔

Ingredients

* 500 g ground beef, 20% fat
* 4 slices cheddar cheese
* 2 large burger buns, toasted
* 1 medium onion, thinly sliced
* 2 tbsp butter
* 1 tbsp olive oil
* 2 tbsp mayonnaise
* 1 tbsp ketchup
* 1 tsp mustard
* 2 slices tomato
* 2 leaves lettuce
* Pinch of salt and black pepper

Instructions

1. Divide ground beef into 4 equal portions and shape into thin patties. Season lightly with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat and cook onion slices until golden and caramelized, about 8 minutes. Remove and set aside.
3. In the same skillet, melt butter and cook the patties for 2–3 minutes per side until nicely browned.
4. Place a slice of cheddar cheese over 2 patties, cover briefly until melted.
5. Assemble the burger: Spread mayonnaise, ketchup, and mustard on the buns. Layer lettuce, tomato, one patty with cheese, another plain patty, and caramelized onions.
6. Top with the second bun and serve hot.

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 2

02/25/2026

🥪🧀 Ham Cheese Sliders 🧀🥪

Ingredients

* 12 small slider buns
* 250 g cooked turkey or chicken slices (as a ham alternative)
* 12 slices cheddar or Swiss cheese
* 50 g butter, melted
* 1 tbsp Dijon mustard
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp poppy seeds
* 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 180°C (350°F).
2. Slice slider buns in half horizontally and place the bottom halves in a baking dish.
3. Layer turkey or chicken slices evenly, followed by cheese slices.
4. Place the top halves of the buns over the cheese.
5. Mix melted butter, Dijon mustard, garlic powder, onion powder, poppy seeds, and parsley.
6. Brush the butter mixture generously over the tops of the buns.
7. Cover with foil and bake for 15 minutes.
8. Remove foil and bake for another 5 minutes until tops are golden and cheese is melted.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 12 sliders

Optional tips: Serve warm with a side of pickles or a fresh salad. These sliders can be prepped ahead and baked just before serving.

02/25/2026

Seared Scallops with Parmesan-Saffron Risotto and Spinach 🐚✨

Ingredients
• 12 large fresh sea scallops, side muscle removed
• 1 cup Arborio rice
• 4 cups warm vegetable stock
• 1 small shallot, very finely minced
• 2 cloves garlic, finely minced
• ½ cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil, plus extra for searing
• ¼ tsp high-quality saffron threads, soaked in 2 tbsp warm water
• 2 cups fresh baby spinach
• ½ tsp sea salt, or to taste
• ¼ tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Pat the scallops completely dry with paper towels and season both sides lightly with salt and black pepper.
2. In a saucepan over medium heat, warm the olive oil and 1 tbsp butter. Add the minced shallot and garlic, sautéing until soft and fragrant without browning.
3. Stir in the Arborio rice and toast gently for 1–2 minutes until slightly translucent around the edges.
4. Add a ladle of warm vegetable stock and stir continuously until mostly absorbed. Continue adding stock one ladle at a time, stirring frequently, allowing each addition to absorb before adding more.
5. Halfway through cooking, stir in the saffron with its soaking liquid. Continue cooking until the rice is creamy and al dente, about 18–20 minutes total.
6. Fold in the Parmesan cheese, remaining 1 tbsp butter, and lemon juice. Stir until smooth and creamy. Adjust seasoning as needed.
7. In the final 2 minutes of risotto cooking, gently fold in the fresh spinach until wilted. Remove from heat and keep warm.
8. Heat a heavy skillet over high heat with a thin layer of olive oil until shimmering.
9. Place scallops in the hot pan without overcrowding. Sear undisturbed for 1½–2 minutes until a golden crust forms, then flip and cook another 1–2 minutes until just opaque in the center. Do not overcook.
10. Spoon the saffron risotto onto plates and top with the seared scallops. Serve immediately.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Optional Tips
• Ensure scallops are very dry before searing for a perfect caramelized crust.
• Use high-quality saffron for vibrant color and aroma.
• Let the risotto rest for 1 minute before serving to achieve ideal creaminess.

02/25/2026

Homemade Challah Burger Buns 🍔🥖

Ingredients
• 4 cups bread flour, sifted
• 2¼ tsp active dry yeast
• ¼ cup warm water (about 110°F / 43°C)
• ¼ cup organic honey
• ⅓ cup warm whole milk
• ¼ cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tsp fine sea salt
• 1 egg yolk + 1 tbsp milk (for egg wash)
• Sesame seeds or nigella seeds for topping (optional)

Instructions

1. In a small bowl, dissolve yeast in warm water with a teaspoon of honey. Let sit 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt.
3. Add honey, warm milk, melted butter, and eggs to the yeast mixture. Stir gently.
4. Pour wet ingredients into the flour and mix until a soft dough forms.
5. Knead for 8–10 minutes by hand (or 5–6 minutes with a mixer) until smooth and elastic.
6. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours until doubled.
7. Punch down the dough and divide into 8 equal portions. Shape into smooth round buns and place on a lined baking sheet, leaving space between each.
8. Cover loosely and let rise again for 30–45 minutes until puffy.
9. Preheat oven to 375°F (190°C). Brush buns gently with egg wash and sprinkle seeds if using.
10. Bake 15–18 minutes until deeply golden brown and glossy.
11. Cool on a wire rack before slicing.

Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 15–18 minutes
Servings: 8 burger buns

Tips
• For extra softness, replace half the milk with warm water.
• For a richer flavor, add 1 extra egg yolk to the dough.
• Let buns cool completely before cutting to maintain their fluffy texture.

02/24/2026

Mac and Cheese 🧀🍗

Ingredients
For the mac and cheese

* Elbow macaroni, 250 g
* Unsalted butter, 40 g
* All-purpose flour, 30 g
* Whole milk, 500 ml
* Cheddar cheese, grated, 200 g
* Mozzarella cheese, grated, 100 g
* Garlic powder, ½ tsp
* Paprika, ½ tsp
* Salt, to taste
* Black pepper, to taste

For the chicken tenders

* Chicken breast tenders, 500 g
* All-purpose flour, 60 g
* Eggs, 2, beaten
* Breadcrumbs, 120 g
* Paprika, 1 tsp
* Garlic powder, ½ tsp
* Onion powder, ½ tsp
* Salt, to taste
* Black pepper, to taste
* Neutral oil, for baking or shallow frying

Instructions

1. Cook the macaroni in salted boiling water until just tender. Drain and set aside.
2. In a saucepan, melt the butter over medium heat, add the flour, and whisk for 1 minute until smooth.
3. Gradually add the milk while whisking, cooking until the sauce thickens.
4. Lower the heat, stir in cheddar and mozzarella until melted, then season with garlic powder, paprika, salt, and black pepper.
5. Add the cooked macaroni to the cheese sauce and mix until well coated. Keep warm.
6. Preheat the oven to 200°C if baking the chicken tenders.
7. Set up three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper in the third.
8. Coat each chicken tender in flour, dip into egg, then coat evenly with breadcrumbs.
9. Place on a lightly oiled baking tray and bake for 18–22 minutes, turning once, until golden and cooked through, or shallow fry until crisp and golden.
10. Serve the crispy chicken tenders alongside the creamy mac and cheese.

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4

Optional tips

* Add a pinch of mustard powder to the cheese sauce for deeper flavor.
* For extra crunch, mix a little grated cheese into the breadcrumbs.
* Serve with a simple salad or steamed vegetables for balance.

02/24/2026

Chicken Schnitzel with Mashed Potatoes 🍗🥔

Ingredients

For the chicken schnitzel
• 4 boneless skinless chicken breasts (about 600 g), pounded to even thickness
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 ½ cups fine breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt
• Vegetable oil for shallow frying
• Lemon wedges for serving

For the mashed potatoes
• 1 kg potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• ½ cup warm milk
• ½ teaspoon salt
• ¼ teaspoon white pepper

Instructions

1. Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15–20 minutes until fork-tender.
2. Drain the potatoes well. Mash while hot, then add butter, warm milk, salt, and white pepper. Mix until smooth and creamy. Keep warm.
3. Season the chicken breasts lightly with salt and pepper.
4. Prepare three bowls: one with flour, one with eggs beaten with milk, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
5. Dredge each chicken piece in flour, dip into egg mixture, then coat evenly in breadcrumbs.
6. Heat about ½ cm of oil in a large skillet over medium heat.
7. Fry schnitzels for 3–4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
8. Serve hot with mashed potatoes and fresh lemon wedges.

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

02/24/2026

🥩🥔 Steak Au Poivre 🥔🥩

Ingredients

* 2 ribeye or sirloin steaks, about 250 g each
* 2 large russet potatoes, scrubbed
* 3 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp smoked paprika
* Salt and black pepper to taste
* 50 g shredded cheddar cheese
* 50 g sour cream
* 2 tbsp butter
* 2 tbsp chopped chives
* 50 g cooked beef bacon or turkey bacon, crumbled

Instructions

1. Preheat oven to 200°C (400°F). Rub potatoes with 1 tbsp olive oil and sprinkle with salt. Bake for 1 hour until tender.
2. While potatoes bake, season steaks with garlic powder, paprika, salt, pepper, and 1 tbsp olive oil. Let rest at room temperature for 20 minutes.
3. Heat a skillet or grill pan on high. Sear steaks 3–4 minutes per side for medium-rare, or adjust to preference. Let rest 5 minutes before slicing.
4. Once potatoes are done, cut a slit on top, gently squeeze ends to open. Fluff inside with a fork and add butter.
5. Top potatoes with cheddar cheese, sour cream, crumbled bacon, and chives.
6. Serve steaks alongside loaded baked potatoes.

Prep time: 15 minutes
Cook time: 1 hour
Servings: 2

02/24/2026

🍔 Classic Smash Burgers 🍔

Ingredients

* 500 g ground beef (80/20 blend)
* 1 large onion, thinly sliced
* 4 burger buns
* 4 slices cheddar cheese
* 1 tbsp butter
* Salt and black pepper to taste
* Pickles, for serving

Instructions

1. Divide the ground beef into 4 equal balls. Do not overwork the meat.
2. Heat a griddle or cast-iron skillet over high heat until very hot.
3. Place a beef ball on the hot surface, top with a pile of thinly sliced onions, and smash firmly with a spatula until very thin.
4. Season generously with salt and pepper. Cook for 2-3 minutes until the edges are crisp.
5. Flip the patty with the onions and place a slice of cheese on top. Cook for another 1-2 minutes until the cheese melts and onions are caramelized.
6. Toast the burger buns with butter until golden.
7. Assemble the burger with pickles and the onion-smash patty. Serve immediately.

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

02/24/2026

🍖 Homemade Lamb Shank 🍖

Ingredients

* 2 lamb shanks (about 400 g each)
* 2 tbsp olive oil
* 1 large onion, finely chopped
* 3 garlic cloves, minced
* 2 carrots, diced
* 2 celery stalks, diced
* 400 g canned chopped tomatoes
* 2 tbsp tomato paste
* 500 ml beef or vegetable stock
* 200 ml water
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 2 bay leaves
* 1 tsp ground black pepper
* 1 tsp sea salt

Instructions

1. Preheat oven to 170°C (340°F).
2. Heat olive oil in a heavy oven-safe pot or Dutch oven. Brown the lamb shanks on all sides, then remove and set aside.
3. In the same pot, sauté onion, garlic, carrot, and celery until softened.
4. Stir in tomato paste, then add chopped tomatoes, stock, and water.
5. Add rosemary, thyme, bay leaves, salt, and pepper. Mix well.
6. Return lamb shanks to the pot, making sure they are mostly submerged in liquid.
7. Cover with a lid and transfer to the oven. Cook for 2.5–3 hours, turning shanks halfway, until meat is tender and falling off the bone.
8. Remove herbs before serving and spoon sauce over the lamb.

Prep time: 20 minutes
Cook time: 3 hours
Servings: 2

Optional tip: Serve with creamy mashed potatoes or couscous to soak up the rich sauce.

02/24/2026

🥩🥚 Homemade Steak Tartare 🥚🥩

Ingredients

* 300 g beef tenderloin, finely chopped
* 1 small shallot, finely minced
* 1 tbsp capers, chopped
* 1 tbsp Dijon mustard
* 1 tbsp Worcestershire sauce
* 1 egg yolk, fresh
* 1 tbsp chives, finely chopped
* 1 tbsp parsley, finely chopped
* 1 tbsp extra virgin olive oil
* Sea salt, to taste
* Freshly ground black pepper, to taste

Instructions

1. Place the finely chopped beef in a chilled mixing bowl.
2. Add shallots, capers, Dijon mustard, Worcestershire sauce, chives, and parsley.
3. Season with salt, pepper, and olive oil, then mix gently until well combined.
4. Shape the mixture into a mound on a chilled plate.
5. Make a small well in the center and place the egg yolk on top.
6. Serve immediately with toasted bread or crackers.

Prep time: 15 minutes
Cook time: 0 minutes
Servings: 2

Optional tip: Keep the beef and all utensils very cold to ensure freshness and food safety.

02/24/2026

🥐🐟 Salmon Benedict 🐟🥐

Ingredients

* 2 large buttery croissants, halved
* 4 slices smoked salmon
* 2 fresh eggs
* 1 tsp white vinegar
* 1 tbsp unsalted butter
* 2 egg yolks
* 1 tbsp lemon juice
* 60 g unsalted butter, melted and warm
* Pinch of cayenne pepper
* Fresh dill, for garnish
* Salt and black pepper, to taste

Instructions

1. Slice the croissants in half and lightly toast them until golden.
2. Bring a saucepan of water to a gentle simmer with vinegar, then carefully poach the eggs for 3 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
3. For hollandaise, whisk egg yolks with lemon juice over a gentle bain-marie until slightly thickened. Slowly drizzle in melted butter while whisking continuously until smooth. Season with salt, pepper, and a pinch of cayenne.
4. Assemble by layering smoked salmon over the toasted croissant halves. Place a poached egg on top.
5. Spoon warm hollandaise sauce generously over the eggs and finish with fresh dill.

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 2

Optional tip: Add a few slices of avocado for extra creaminess and omega-3 benefits.

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