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Recipes from heart Delicious recipes, cooking tips, and foodie fun! Join us for tasty ideas and kitchen inspiration. 🍴✨

10/18/2026

Cheesy Whole Roasted Cauliflower🥦🧀
A whole cauliflower coated in savory spices, roasted until caramelized, then finished with melted golden cheese. Easy, dramatic, and packed with flavor! 🔥cheesy-

10/18/2026

Savoy Cabbage Meat & Rice Cake 🥬🍚
Soft Savoy cabbage wrapped around a hearty meat, rice, vegetable, and cheese filling, baked until beautifully golden and perfect for slicing.

10/18/2026

Cheesy Layered Cabbage Lasagna Bake 🥬🧀
Forget the pasta sheets! Tender cabbage layered with tomato sauce, halal chicken or turkey, and plenty of melted cheese, baked until bubbling and golden. 😍

10/18/2026

Cheesy Stuffed Eggplant Cups 🍆🧀
Grilled eggplant strips turned into little cups, packed with a savory meat-and-vegetable filling, topped with cheese and cherry tomatoes, then baked in tomato sauce. So good! 🍅

10/17/2026

This clever stuffed grape leaf trick makes sarma so much easier! Tender grape leaves are shaped into neat little round parcels and packed with a savory rice, tomato, onion, and herb filling. Beautiful, practical, and perfect for sharing. 😍

10/17/2026

Baked Cabbage Burger Stacks 🍔🥬
Skip the bun! Thick cabbage rounds topped with red onion, a juicy seasoned beef patty, creamy sauce, and melted golden cheese. Easy, hearty, and seriously satisfying. 🔥

10/17/2026

Baked Stuffed Cabbage Parcels 🥬
These stuffed cabbage parcels are pure comfort food! Tender cabbage wrapped around a savory rice-and-meat filling, baked in a rich tomato sauce until juicy and flavorful. 😍🍅

10/17/2026

Pepper Jack Black Bean Cavatappi

Serves 4 | About 25 minutes, with overlapping preparation

Ingredients

- 12 oz (340 g) dry cavatappi
- 1 tbsp olive oil
- 1 red bell pepper (about 150 g), diced
- 3/4 cup frozen corn, thawed and dried
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 3/4 cup evaporated milk, unsweetened
- 1/2 cup unsalted vegetable broth, alcohol-free
- 6 oz (170 g) pepper jack cheese, freshly grated
- 1 can (15 oz / 425 g) black beans, drained and rinsed (about 1 1/2 cups)
- 2 tbsp chopped cilantro
- 1 tbsp kosher salt for 4 quarts pasta water
- 1/4 tsp black pepper
- 1/2 cup reserved pasta water, optional

Method

1. Boil cavatappi in salted water until 1 minute short of package time; reserve 1/2 cup water and drain. Drain and rinse black beans thoroughly. Thaw corn and pat it dry. Grate the pepper jack.

2. Add olive oil to the empty skillet and heat to medium. Add diced bell pepper and corn; cook 5–6 minutes, stirring, until tender with a few browned spots. Add garlic, cumin and smoked paprika; stir 30 seconds.

3. Add broth and evaporated milk and simmer gently 2 minutes. Turn off heat; add grated pepper jack a handful at a time, stirring until melted, then add pepper.

4. Fold drained cavatappi into sauce using a silicone spoon. Add black beans and fold gently to keep them intact. Warm on low heat 1–2 minutes until beans are hot, without boiling the sauce. Add reserved pasta water only as needed. Spoon into separate white bowls and finish with cilantro.

10/17/2026

Jalapeno Popper Shrimp Rotini

Serves 4 | About 25 minutes, with overlapping preparation

Ingredients

- 12 oz (340 g) dry rotini
- 1 lb (454 g) raw shrimp, fully peeled, deveined, tails removed
- 2 tbsp olive oil, divided: 1 tbsp shrimp, 1 tbsp jalapeno
- 2 jalapenos, seeded and finely diced (about 1/3 cup)
- 2 garlic cloves, minced
- 3/4 cup whole milk
- 4 oz (113 g) full-fat cream cheese, softened and cubed
- 4 oz (113 g) white cheddar, freshly grated
- 1/3 cup panko breadcrumbs
- 1 tbsp unsalted butter, cut into a HEART
- 1/2 tsp kosher salt for shrimp, plus 1 tbsp for 4 quarts pasta water
- 1/4 tsp black pepper
- 1/2 cup reserved pasta water, optional

Method

1. Boil rotini in salted water until 1 minute short of package time; reserve 1/2 cup water and drain. In a separate small pan melt the HEART-shaped butter, stir in panko and toast 2–3 minutes until light gold. Transfer crumbs to a small bowl; reserve all for plating.

2. Season shrimp with 1/2 tsp salt and pepper. Add 1 tbsp oil to the empty main skillet and heat to medium-high. Sear shrimp about 2 minutes first side and 1–2 second side until opaque; remove to a clean plate.

3. Reduce heat to medium-low, add remaining 1 tbsp oil and jalapeno. Cook 3 minutes until softened. Add garlic and stir 30 seconds. Add milk and cream cheese; stir gently 2–3 minutes until smooth. Turn off heat and melt in white cheddar.

4. Fold drained rotini into sauce with a silicone spoon, loosening with reserved pasta water only if needed. Return shrimp once and fold gently. Spoon into separate white bowls and scatter the reserved toasted panko on top immediately before serving.

10/16/2026

Basil Pesto Mozzarella Chicken Penne

Serves 4 | About 30 minutes, with overlapping preparation

Ingredients

- 12 oz (340 g) dry penne
- 1 lb (454 g) boneless skinless chicken breast, cut into 3/4-inch cubes
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 3/4 cup heavy cream
- 1/2 cup unsalted chicken broth, alcohol-free
- 1/3 cup prepared basil pesto, alcohol-free and pork-free
- 1 cup (4 oz / 113 g) freshly shredded low-moisture mozzarella
- 8 small fresh basil leaves
- 1/2 tsp kosher salt for chicken, plus 1 tbsp for 4 quarts pasta water
- 1/4 tsp black pepper
- 1/2 cup reserved pasta water, optional

Method

1. Boil penne in salted water until 1 minute short of package time; reserve 1/2 cup water, drain. Use an all-metal broiler-safe skillet. Position rack about 6 inches below broiler.

2. Season chicken with 1/2 tsp salt and pepper. Add oil to the empty skillet and heat to medium-high. Cook chicken 6–8 minutes, turning with tongs, until browned and the thickest pieces reach 165°F. Remove to a clean plate.

3. Lower heat and stir garlic in the residual oil 30 seconds. Add broth and cream; scrape browned bits and simmer 3 minutes. Turn off heat and stir in pesto.

4. Fold penne into sauce using a silicone spoon, then return cooked chicken once. Add a little reserved water only if needed. Sprinkle all mozzarella evenly over the pasta. Broil 2–3 minutes until melted with golden patches. Put skillet on a trivet, spoon into separate white bowls, and finish with the reserved basil leaves.

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