kee illena

Category: Dinner

  • Honey Mustard Salmon

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    Honey Mustard Salmon

    Recipe by KiarraCourse: Uncategorized
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    15

    minutes

    Ingredients

    • 2–4 salmon fillets

    • 1 tbsp whole grain mustard

    • 1 tbsp Dijon mustard

    • 1 tbsp mayo

    • 1½ tbsp honey (add more if you like it sweeter)

    • Salt + black pepper

    • Optional: squeeze of lemon at the end

    Directions

    • Preheat oven to 400°F. Line a baking sheet with parchment.
    • Make the Sauce
    • In a bowl, mix: Whole grain mustard, Dijon mustard, mayo, honey, pinch of salt + pepper
    • It should be creamy with little mustard seeds throughout.
    • Prep the Salmon
    • Pat salmon dry, season lightly with salt and pepper.
    • Coat + bake
    • Spread a generous layer of the honey mustard mixture over each fillet.
    • Bake for 10–14 minutes depending on thickness.
    • Broil for that finish (don’t skip)
    • Broil for 1–2 minutes to get that glossy, slightly caramelized top.
    • Finish
    • Optional squeeze of lemon to brighten everything.

    Notes

    • Air fry: Place salmon in the basket (lined or lightly greased)
      Cook at 390°F for 7–10 minutes
      (7–8 for thinner fillets, 9–10 for thicker)
      Optional crisp finish
      If you want more color, air fry an extra 1–2 minutes at 400°F.

  • Garlicky Lemon Sardine Pasta

    A rich, buttery pantry pasta made with sardines from the Azores, crispy garlic chips, lemon, and red chili flakes. It’s quick, comforting, and an elevated meal that can be served at a dinner party.

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    Garlicky Lemon Sardine Pasta

    Recipe by KiarraCourse: Dinner, Lunch
    Servings

    2

    servings
    Prep time

    5

    minutes
    Cooking time

    20

    minutes

    Ingredients

    • 8 oz of Brami spaghetti

    • 1 tin sardines in Azores butter or regular sardines

    • 3 cloves garlic, thinly sliced

    • 2 tablespoons olive oil or avocado oil

    • ½ teaspoon red chili flakes (plus more for garnish)

    • 1 lemon (zest and juice)

    • ¼ cup chopped fresh parsley

    • ¼ cup grated parmesan

    • Salt and black pepper, to taste

    • ¼ cup reserved pasta water

    Instructions

    • Bring a pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to package instructions. Reserve about ¼ cup of pasta water before draining.
    • Make the garlic crisps
    • Heat olive oil in a small pan over medium heat. Add the thinly sliced garlic and cook until golden and crispy, about 1–2 minutes. Remove the garlic with a spoon and place on a paper towel to drain. Set aside for garnish.
    • Build the sardine butter sauce
    • In a large pan over medium-low heat, add the butter from the sardine tin. Sprinkle in the red chili flakes and allow them to bloom in the butter for about 30 seconds.
    • Add the sardines and gently break them into large pieces.
    • Add the cooked pasta to the pan along with a splash of reserved pasta water. Toss everything together until the pasta becomes glossy and coated in the buttery sardine sauce.
    • Add lemon zest, a squeeze of lemon juice, chopped parsley, and grated parmesan. Toss to combine and season with salt and black pepper to taste.
    • Plate the pasta and top with the fried garlic crisps, extra chili flakes, and more parmesan.
    • Optional Garnishes
    • Extra lemon zest
    • Drizzle of good olive oil
    • Toasted breadcrumbs for added crunch

  • Stuffed Sweet Potato with Miso Chicken and Cabbage Cilantro Slaw

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    Stuffed Sweet Potato with Miso Chicken and Cabbage Cilantro Slaw

    Recipe by KiarraCourse: Dinner, Lunch
    Servings

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    50

    minutes

    Ingredients

    • SWEET POTATOES

    • 4 medium sweet potatoes

    • avocado oil

    • salt

    • pepper

    • MISO GLAZED CHICKEN

    • 1.5 lbs boneless skinless chicken thighs (or breasts)

    • 1 1/2 tbsp white miso paste

    • 1 tbsp honey

    • 1 tbsp soy sauce or coconut aminos

    • 1 tsp rice vinegar

    • 1 tsp sesame oil

    • 1 clove garlic, grated (optional)

    • 1 tbsp olive oil

    • CABBAGE CILANTRO SLAW

    • 2 cups shredded cabbage or coleslaw mix

    • 1 cup of roughly chopped cilantro

    • 1 tbsp rice vinegar

    • squeeze of lime

    • pinch of salt

    • SPICY PEANUT DRIZZLE

    • 2 tbsp peanut butter

    • 1 tsp soy sauce or coconut aminos

    • 1 tsp honey

    • 1 tsp rice vinegar

    • 1–2 tbsp warm water (to thin)

    • chili crisp or sriracha to taste

    • OPTIONAL TOPPINGS

    • scallions

    • sesame seeds

    Directions

    • Preheat oven to 400°F. Rub sweet potatoes with avocado oil and season with salt and pepper. Roast 45–50 minutes until soft and caramelized.
    • In a bowl, whisk miso, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Add chicken and marinate for 30 minutes.
    • Heat avocado oil in a skillet over medium heat. Sear chicken 3–4 minutes per side until golden.
    • Toss cabbage, rice vinegar, lime, and salt for the slaw.
    • Whisk peanut butter, soy sauce, honey, rice vinegar, warm water, and chili crisp until smooth and pourable.
    • Split sweet potatoes open and fluff the inside. Top with sliced miso chicken, crunchy slaw, and a generous drizzle of peanut sauce. Finish with scallions and sesame seeds.

  • Buttery Citrus Chicken Parm

    A bright, buttery twist on classic chicken parmesan made with lemon butter seasoning and summer lemon marinara. Crispy on the outside, melty and citrusy on top.

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    Buttery Citrus Chicken Parm

    Recipe by KiarraCourse: Dinner
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • For the Chicken

    • 4 sliced chicken breast fillets

    • 2 large eggs

    • 1 teaspoon lemon butter seasoning (plus more to taste)

    • 1 cup breadcrumbs

    • 2 tablespoons cornstarch

    • Salt and black pepper

    • Neutral oil for frying

    • For the Pasta

    • 12 ounces spaghetti

    • 1 jar Sauz Summer Lemon Marinara sauce, divided

    • 1 tablespoon olive oil

    • 2 cloves garlic, finely grated

    • Salt, for pasta water

    • For Assembly

    • 1/4 cup summer lemon marinara sauce, reserved

    • 6 to 8 slices mozzarella cheese

    • or 1½ to 2 cups shredded mozzarella

    • Zest of ½ lemon (optional)

    • Fresh parsley or basil for garnish

    Directions

    • Prepare The Sauce
    • Open the jar of summer lemon marinara and reserve 1/4 cup for assembling the chicken. Set aside. The remaining sauce will be used for the spaghetti.
    • Prepare the Dredge
    • In one bowl, whisk together: Eggs,Lemon butter seasoning, pinch of salt
    • In a second bowl, mix: Breadcrumbs, Cornstarch, Lemon butter seasoning,Salt and pepper
    • Pat chicken dry. Dip each fillet into the egg mixture, then press into the breadcrumb mixture until fully coated. Let rest for 5 to 10 minutes so the coating adheres.
    • Fry the Chicken
    • Heat about ½ inch of oil in a skillet over medium heat.
    • Fry chicken for 3 to 4 minutes per side until golden brown and cooked through.
    • Transfer to a wire rack to keep crispy.
    • Cook the Spaghetti
    • Bring a large pot of salted water to a boil.
    • Cook spaghetti according to package instructions until al dente.
    • Reserve 1/2 cup pasta water, then drain.
    • Warm Sauce and Prepare Spaghetti
    • In a large skillet, heat olive oil over medium heat.
    • Add grated garlic and cook for 30 to 60 seconds until fragrant, being careful not to brown it.
    • Pour in the remaining marinara sauce and warm gently.
    • Add cooked spaghetti and toss to coat.
    • Add a splash of reserved pasta water if needed to loosen the sauce.
    • Assemble the Chicken Parm
    • Preheat oven to 400°F.
    • Place fried chicken in a baking dish or baking sheet
    • Spoon the reserved 1/4 cup of marinara evenly over the chicken.
    • If using sliced mozzarella, lay 1 to 2 slices over each piece of chicken.
    • If using shredded mozzarella, sprinkle evenly over each piece.
    • Sprinkle with lemon zest if using.
    • Bake
    • Bake for 8 to 10 minutes until cheese is melted and bubbly.
    • Broil for 1 to 2 minutes for golden spots if desired.
    • Serve
    • Plate spaghetti first.
    • Place baked chicken parm on top or alongside the pasta.
    • Garnish with fresh parsley or basil.
    • Optional: Add a small squeeze of fresh lemon before serving for extra brightness.

  • Scallop Curry

    This scallop curry is a delicate balance of spice, creaminess, and coastal freshness. Sweet, tender scallops are seared to golden perfection, then bathed in a rich, aromatic coconut-tomato sauce spiced with turmeric, coriander, cumin, and just a hint of Kashmiri chili. Finished with a squeeze of lime and a sprinkle of fresh cilantro, each bite is bright, comforting, and deeply satisfying — a curry that feels both indulgent and effortless.

    Perfect for weeknight dinners or special occasions, this scallop curry recipe brings the elegance of seafood to a cozy, fragrant curry that’s ready in under 30 minutes.

    Scallop Curry
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    Scallop Curry

    Recipe by KiarraCourse: DinnerCuisine: Pakistani
    Feeds

    2

    people
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • Scallops

    • 1 lb large sea scallops

    • salt, to taste

    • ½ tsp black or white pepper

    • ½ tsp paprika (optional)

    • 1 tbsp neutral oil or ghee

    • Curry Base

    • 2 tbsp neutral oil

    • 1 small onion, very finely diced or grated

    • 1 tbsp ginger-garlic paste

    • 1 small green chili, slit (optional)

    • ½ tsp turmeric

    • 1 tsp coriander powder

    • ½ tsp cumin powder

    • ½–1 tsp kashmiri chili powder

    • ¼ tsp garam masala

    • ½ cup crushed tomatoes

    • 1 cup full-fat coconut milk

    • salt, to taste

    • Finishing

    • Juice of ½ lime or lemon

    • 1–2 tbsp chopped cilantro

    • ½ tsp crushed kasuri methi (optional)

    Directions

    • Prep and Sear Scallops
    • Pat scallops completely dry. Season lightly with salt,
    • pepper, and paprika.
    • Heat oil or ghee in a pan over medium-high heat.
    • Sear scallops for 1½–2 minutes per side until golden.
    • Remove from pan and set aside.
    • Make the Curry Base
    • Lower heat to medium. Add oil if
    • needed.
    • Add onion and cook until soft and lightly golden, about 6–8
    • minutes.
    • Stir in ginger-garlic paste and green chili. Cook 1 minute.
    • Add turmeric, coriander, cumin, chili powder, and garam
    • masala.
    • Cook spices for 30 seconds until fragrant.
    • Add Tomato and Coconut
    • Add crushed tomatoes and cook until thickened and slightly
    • glossy, about 4–5 minutes.
    • Stir in coconut milk and simmer gently for 5 minutes.
    • Season with salt to taste.
    • Finish
    • Return scallops to the pan and spoon sauce over them.
    • Simmer gently for 2–3 minutes to warm through.
    • Finish with lime juice, cilantro, and kasuri methi if using.

    Recipe Video

  • Butternut Squash Lasagna Soup

    This butternut squash lasagna soup is comfort, slowed down. Sweet cubes of squash soften into a creamy, herb-scented broth, while Italian sausage and broken lasagna noodles give the soup its heart. It carries everything you love about traditional lasagna — richness, warmth, familiarity — but in a simpler, spoonable form.

    Finished with a cloud of ricotta, mozzarella, and Parmesan swirled gently into each bowl, this lasagna soup recipe is made for quiet evenings and cold-weather dinners. Cozy yet balanced, it’s a one-pot meal that feels nourishing, indulgent, and deeply satisfying — the kind of soup you return to all season long.

    How did I make this recipe?

    This recipe started as a love letter to all the flavors I couldn’t choose between. I wanted the cozy, creamy comfort of lasagna, but also the natural sweetness and warmth of roasted butternut squash — the kind of flavor that makes a kitchen feel like home. The Italian sausage adds just the right savory kick, and the ricotta-parmesan-mozzarella topping brings that indulgent, melty magic that makes lasagna irresistible.

    By blending these favorite dishes into one bowl, I created a soup that’s both familiar and new: the comforting layers of lasagna simplified into a creamy, spoonable meal, with hints of fall in every bite. Each spoonful carries a little piece of every dish I love, unified in a way that feels effortless but intentional — the ultimate cozy dinner for any season.

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    Butternut Squash Lasagna Soup

    Recipe by KiarraCourse: DinnerCuisine: Cozy, Autumn
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • 2 tablespoons of olive oil

    • 1 lb of italian sausage

    • 1 medium onion, diced

    • 1 teaspoon red pepper flake

    • 1 lb Italian sausage (sweet or spicy, or use ground chicken/turkey)

    • 1 medium onion, diced

    • 3 cloves garlic, minced

    • 1 tsp red pepper flakes (optional, for heat)

    • 1 ½ tsp dried oregano

    • 1 tsp dried basil

    • ½ tsp smoked paprika

    • 1 butternut squash (about 2 lbs), peeled, seeded, and cubed

    • 4 cups chicken or vegetable broth

    • 1 cup heavy cream (or half-and-half for lighter)

    • 8 oz lasagna noodles, broken into bite sized pieces or pasta thats in the video

    • Salt and black pepper, to taste

    • Ricotta Topping

    • 1 cup ricotta cheese

    • ½ cup grated Parmesan

    • ½ cup shredded mozzarella

    • Fresh basil or parsley, chopped

    Directions

    • Cook sausage
    • In a large pot, heat olive oil over medium heat
    • Add sausage, breaking it apart with a spoon, until browned (6-7 minutes)
    • Remove excess fat if needed.
    • Sauté aromatics
    • Add onion and cook until softened (about 5 minutes).
    • Stir in garlic, oregano, basil, paprikat, and red pepper ftakes. Cook until fragrant, ~1 minute
    • Add squash + broth
    • Stir in cubed butternut squash, broth, and crushed tomatoes. Bring to a boil, then reduce heat and simmer until squash is tender, about 15 minutes.
    • Blend base (optional)
    • For a creamier soup: use a blender to blend the squash,onions,shallots and tomatoes into a broth.
    • Add noodles + cream
    • Stir in lasagna noodle pieces and cook until al dente, 8-10 minutes.
    • Stir in heavy cream
    • Adjust seasoning with salt and pepper
    • Make cheese topping
    • In a bowl, mix ricotta, Parmesan, parsley and mozzarella until creamy.
    • Serve
    • Ladle soup into bowls. Dollop a spoonful of cream cheese mixture on top, swirl slightly into soup, and finish with fresh basil or parsley