Today Recipes

06/09/2026

**Creamy Cajun Stuffed Salmon***

Ingredients:

**For the Salmon:**

* 4 salmon fillets (6–8 oz each), skin removed
* 2 tsp Cajun seasoning
* Salt and pepper, to taste
* 1 tbsp olive oil

**For the Creamy Stuffing:**

* 4 oz cream cheese, softened
* 2 tbsp mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/2 cup cooked shrimp, chopped (optional)
* 2 cloves garlic, minced
* 1/2 tsp smoked paprika
* 1/2 tsp onion powder
* 2 tbsp chopped green onions
* 1 tsp lemon juice
* Salt and pepper, to taste

**For Garnish (optional):**

* Fresh parsley or chives, chopped
* Lemon wedges

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Instructions:

1. **Preheat Oven:**
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. **Prepare the Salmon:**

* Slice a pocket into the side of each salmon fillet, careful not to cut all the way through.
* Season the salmon inside and out with Cajun seasoning, salt, and pepper.

3. **Make the Creamy Filling:**

* In a bowl, mix cream cheese, mayonnaise, Parmesan, garlic, paprika, onion powder, green onions, lemon juice, and chopped shrimp (if using).
* Taste and adjust salt and pepper as needed.

4. **Stuff the Salmon:**

* Spoon the creamy mixture into each salmon pocket evenly.
* Gently press to keep the filling inside.

5. **Bake the Salmon:**

* Heat olive oil in a large oven-safe skillet over medium-high heat.
* Sear the salmon for 2–3 minutes on each side until lightly golden.
* Transfer the skillet to the oven (or move salmon to the prepared baking sheet) and bake for 10–12 minutes, until salmon is cooked through and flaky.

6. **Serve:**

* Garnish with parsley or chives and lemon wedges.
* Serve with rice, roasted vegetables, or a fresh salad for a complete meal.

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💡 **Tips:**

* Don’t overstuff the salmon; too much filling can spill out during baking.
* If you like extra spice, add a pinch of cayenne or hot sauce to the filling.
* For a richer flavor, finish with a drizzle of melted butter over the top before serving.

06/09/2026

Sweet

06/09/2026

06/09/2026

**Creamy Italian Sausage Tortellini Soup**

Ingredients:

* **1 lb Italian sausage** (mild or spicy, casings removed)
* **1 small onion**, diced
* **3 cloves garlic**, minced
* **2 carrots**, diced
* **2 celery stalks**, diced
* **4 cups chicken broth**
* **1 (14 oz) can diced tomatoes**
* **1 tsp Italian seasoning**
* **1/2 tsp red pepper flakes** (optional, for heat)
* **Salt and pepper**, to taste
* **1 (9–12 oz) package cheese tortellini**
* **1 cup heavy cream**
* **2 cups fresh spinach** (optional)
* **Fresh parsley or basil**, for garnish
* **Grated Parmesan cheese**, for serving

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Instructions:

1. **Cook the sausage**

* In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Break it into small pieces as it cooks.
* Remove excess fat if needed.

2. **Sauté vegetables**

* Add onion, garlic, carrots, and celery to the pot. Cook for 4–5 minutes until softened.

3. **Add liquids and seasonings**

* Stir in chicken broth, diced tomatoes (with juice), Italian seasoning, red pepper flakes, salt, and pepper.
* Bring to a boil, then reduce heat and simmer for 10 minutes.

4. **Cook the tortellini**

* Add tortellini to the soup and cook according to package instructions (usually 3–5 minutes) until tender.

5. **Finish with cream and spinach**

* Reduce heat to low. Stir in the heavy cream and spinach. Heat gently until the spinach is wilted and soup is creamy. Do **not** boil after adding cream.

6. **Serve**

* Ladle into bowls, garnish with fresh parsley or basil, and sprinkle with Parmesan cheese.

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This soup is rich, comforting, and perfect for cozy dinners. It’s also easy to double for leftovers—the flavors only get better the next day.

06/09/2026

**Philly Cheesesteak Egg Rolls** 🥖🧀

**Ingredients:**

* 1 lb ribeye steak (thinly sliced or shaved beef)
* 1 tbsp olive oil
* 1 small onion, finely chopped
* 1 green bell pepper, finely chopped
* 1 cup mushrooms, finely chopped (optional)
* Salt & pepper to taste
* 1 cup shredded provolone or mozzarella cheese
* 10–12 egg roll wrappers
* Oil for frying (vegetable or canola)

**Instructions:**

1. **Cook the filling:**
Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and mushrooms; sauté until soft. Add sliced steak, season with salt and pepper, and cook until browned. Remove from heat and stir in cheese until melted and gooey. Let cool slightly.

2. **Assemble egg rolls:**
Lay one wrapper on a flat surface (corner facing you like a diamond). Spoon 2–3 tbsp of filling in the center. Fold in the sides and roll tightly, sealing the edge with a bit of water.

3. **Fry:**
Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.

4. **Serve:**
Serve hot with **cheese sauce**, **spicy mayo**, or **garlic aioli** for dipping.