Che cosa cuciniamo?

08/14/2026

SUSTEAS Stainless Steel Salad Spinner, Lettuce Spinner with 5 Blade Slicer

08/14/2026

4 Easy Asian-Inspired Soup Recipes

These recipes are warm, comforting, and surprisingly easy to make at home.

1️⃣ Red Curry Dumpling Soup

Ingredients
1 (20 oz) package frozen dumplings (pork, chicken, or vegetable)
1 tbsp vegetable oil
1 small onion, finely chopped
1 tbsp fresh ginger, grated
2 garlic cloves, minced
4 tbsp red curry paste
4 cups chicken broth
1 (13.5 oz) can full-fat coconut milk
1 tsp sugar
1 tbsp fish sauce
3 cups baby bok choy, halved
2 green onions, sliced
Lime wedges, for serving
Chili oil or chili crisp, for serving

Instructions
1. Heat the oil in a large pot over medium heat. Sauté the onion for 4–5 minutes until softened.
2. Add the ginger and garlic. Cook for 30 seconds.
3. Stir in the red curry paste and cook for 1 minute until fragrant.
4. Pour in the chicken broth and coconut milk. Stir until smooth.
5. Add the sugar and fish sauce. Bring to a gentle simmer.
6. Add the frozen dumplings and cook according to the package directions (usually 6–8 minutes).
7. Stir in the bok choy during the last 2–3 minutes until just tender.
8. Serve topped with green onions, chili oil, and a squeeze of fresh lime.

2️⃣ Beef Udon Soup

Ingredients
8 oz fresh or frozen udon noodles
1 lb thinly sliced beef (ribeye, sirloin, or shabu-shabu beef)
1 tbsp vegetable oil
4 cups beef broth
1 cup water
2 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
1 tsp sugar
1 tsp grated ginger
2 baby bok choy, halved
3 green onions, sliced

Instructions
1. Heat oil in a large pot. Sear the beef for 1–2 minutes until lightly browned. Remove and set aside.
2. In the same pot, add the beef broth, water, soy sauce, mirin, sesame oil, sugar, and ginger.
3. Bring to a simmer for 5 minutes.
4. Add the udon noodles and cook according to package directions.
5. Add the bok choy during the last 2 minutes.
6. Return the beef to the pot just until heated through.
7. Garnish generously with sliced green onions before serving.

3️⃣ Seafood Ramen Soup

Ingredients
2 packs ramen noodles (discard seasoning packets)
1 tbsp vegetable oil
3 garlic cloves, minced
1 tsp grated ginger
1 tbsp gochujang or chili garlic sauce
1 tbsp soy sauce
1 tsp sesame oil
5 cups seafood or chicken broth
½ lb shrimp, peeled
½ lb mixed seafood (mussels, clams, squid, or scallops)
2 green onions, sliced
Roasted seaweed strips
Chili flakes (optional)

Instructions
1. Heat oil in a pot and sauté garlic and ginger for 30 seconds.
2. Stir in the gochujang and cook for another 30 seconds.
3. Add the broth, soy sauce, and sesame oil. Bring to a boil.
4. Add the ramen noodles and cook for about 2 minutes.
5. Add the shrimp and mixed seafood. Simmer for 3–5 minutes, until the shrimp are pink and the shellfish open (discard any unopened shellfish).
6. Serve topped with green onions, roasted seaweed, and chili flakes.

4️⃣ Wonton Noodle Soup

Ingredients
20 frozen wontons
8 oz thin egg noodles or ramen noodles
6 cups chicken broth
2 garlic cloves, minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 baby bok choy, halved
2 green onions, sliced
Chili crisp (optional)

Instructions
1. Bring the chicken broth to a simmer in a large pot.
2. Add the garlic, ginger, soy sauce, oyster sauce, and sesame oil. Simmer for 5 minutes.
3. Add the frozen wontons and cook according to package directions.
4. Add the noodles and cook until tender.
5. Stir in the bok choy during the last 2 minutes.
6. Ladle into bowls and garnish with green onions and chili crisp if desired.

(Lori's Recipe Journal)

08/13/2026

08/12/2026

1. Spicy Salmon Sushi Rolls

Ingredients:

* 1 cup cooked sushi rice
* 4 sheets nori seaweed
* ½ lb sushi-grade salmon, diced
* 2 tablespoons spicy mayonnaise
* 1 tablespoon sriracha sauce
* ¼ cup green onions, sliced
* 1 teaspoon sesame seeds

Instructions:
Mix the diced salmon with the spicy mayonnaise, sriracha, and green onions.
Place a nori sheet on a bamboo mat and spread a thin layer of sushi rice over it.
Arrange the spicy salmon mixture along one edge.
Roll tightly using the mat and seal the edge with water.
Slice with a damp sharp knife.
Sprinkle with sesame seeds and serve chilled.

2. Tempura Shrimp Sushi Rolls

Ingredients:

* 1 cup cooked sushi rice
* 4 sheets nori seaweed
* 8 cooked tempura shrimp
* ½ avocado, sliced
* ¼ cup cucumber, julienned
* 1 tablespoon eel sauce
* 1 teaspoon toasted sesame seeds

Instructions:
Place a nori sheet on a bamboo mat and cover it with a thin layer of sushi rice.
Arrange two tempura shrimp, avocado, and cucumber along one edge.
Roll the sushi firmly and seal with a little water.
Slice into equal pieces using a damp knife.
Drizzle with eel sauce.
Sprinkle with toasted sesame seeds and serve.

3. Avocado Cucumber Sushi Rolls

Ingredients:

* 1 cup cooked sushi rice
* 4 sheets nori seaweed
* 1 avocado, sliced
* ½ cucumber, julienned
* 1 tablespoon rice vinegar
* 1 teaspoon sesame seeds
* 1 teaspoon black sesame seeds

Instructions:
Stir the rice vinegar into the cooked sushi rice and allow it to cool.
Spread a thin layer of rice over each nori sheet.
Arrange the avocado and cucumber along one edge.
Roll tightly using a bamboo mat.
Slice each roll into equal pieces.
Sprinkle with white and black sesame seeds before serving.

4. Teriyaki Chicken Sushi Rolls

Ingredients:

* 1 cup cooked sushi rice
* 4 sheets nori seaweed
* 1 cup cooked chicken, sliced
* 2 tablespoons teriyaki sauce
* ¼ cup carrots, julienned
* ¼ cup cucumber, julienned
* 1 teaspoon sesame seeds

Instructions:
Toss the cooked chicken with the teriyaki sauce.
Place a nori sheet on a bamboo mat and spread sushi rice evenly over it.
Arrange the chicken, carrots, and cucumber along one edge.
Roll firmly and seal the edge with water.
Slice with a damp sharp knife.
Sprinkle with sesame seeds and serve with extra teriyaki sauce.

08/12/2026

1. Orange Ice Pop

Ingredients:

* 2 cups orange juice
* 1/4 cup honey
* 1 tbsp lemon juice
* 1/2 cup water
* 1/4 tsp orange zest
* Pinch of salt

Instructions:
Combine orange juice, honey, lemon juice, water, orange zest, and salt.
Stir until the honey is fully dissolved.
Pour the mixture into ice pop molds.
Insert sticks and freeze for at least 5–6 hours or until solid.
Run the molds briefly under warm water to release and serve.

2. Mango Ice Pop

Ingredients:

* 2 cups mango puree
* 1/4 cup sugar
* 1 tbsp lime juice
* 1/2 cup coconut water
* 1/4 tsp cardamom powder
* Pinch of salt

Instructions:
Blend mango puree, sugar, lime juice, coconut water, cardamom, and salt until smooth.
Pour evenly into ice pop molds.
Insert sticks.
Freeze for 5–6 hours or overnight until completely firm.
Remove from molds and serve frozen.

3. Lemon Ice Pop

Ingredients:

* 1 cup fresh lemon juice
* 1/4 cup sugar
* 1/2 cup water
* 1/2 tsp lemon zest
* 1/4 tsp vanilla extract
* Pinch of salt

Instructions:
Combine lemon juice, sugar, water, lemon zest, vanilla, and salt.
Stir until the sugar dissolves completely.
Pour into ice pop molds.
Insert sticks and freeze until solid.
Let sit at room temperature for a minute before removing from the molds.

4. Coconut Ice Pop

Ingredients:

* 1 cup coconut milk
* 1/4 cup sugar
* 1/2 cup coconut water
* 1/2 tsp vanilla extract
* 1/4 tsp coconut extract
* Pinch of salt

Instructions:
Whisk coconut milk, sugar, coconut water, vanilla, coconut extract, and salt until smooth.
Pour the mixture into ice pop molds.
Insert sticks.
Freeze for at least 6 hours or overnight.
Unmold and serve immediately.

08/12/2026

Grilled sandwiches just hit DIFFERENT when they’re LOADED like this

1️⃣ Caprese Grilled Cheese

Ingredients
4 slices sourdough or crusty bread
2 tbsp butter (softened)
6–8 slices fresh mozzarella (thick cut)
1 medium tomato, sliced
Fresh basil leaves
1–2 tbsp pesto
Salt & black pepper
Balsamic glaze (for drizzle, optional)

Instructions
Butter the outside of each slice.
Inside: mozzarella → tomato → basil → pesto → mozzarella.
Add a pinch of salt & pepper
Cook on medium-low heat for 3–4 minutes per side. Until bread is golden crispy with slight char and cheese is fully melted.
Remove from heat and let sit 1 minute. Slice diagonally into triangles.
Stack triangles on a plate for that thick, melty look

Tips
Use low heat so mozzarella melts perfectly
Pat tomatoes dry to avoid soggy bread
Add parmesan to the outside for extra crispy crust
Press lightly while cooking for even browning

2️⃣Grilled Breakfast Club Sandwich

Ingredients
2 slices thick-cut bread (sourdough or country white)
1–2 tsp butter, softened
1 large egg
2–3 slices turkey or chicken breast
2–3 slices bacon, cooked until crispy
1 slice cheddar or American cheese
¼ ripe avocado, sliced or lightly mashed
Salt & black pepper, to taste
Optional: pinch paprika or chili flakes

Instructions
1. Cook the bacon
Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels and set aside.
2. Cook the egg
In the same pan (wipe excess grease if needed), cook egg sunny-side up or over-easy so the yolk stays runny. Season lightly with salt and pepper.
3. Toast the bread (inside first)
Butter one side of each bread slice. Place butter-side down in a skillet over medium heat and toast until golden. Remove — this toasted side will be the inside.
4. Assemble the sandwich
On the toasted side of one slice, layer:
Cheese
Turkey or chicken
Crispy bacon
Avocado
Egg
Top with second slice of bread, buttered side facing out.
5. Grill the sandwich
Cook over medium-low heat, pressing gently. Grill 3–4 minutes per side until bread is golden and cheese is fully melted.
6. Slice & serve
Rest 30–60 seconds, slice in half, and enjoy that yolk drip

3️⃣Patty Melt Sandwich

Ingredients
Burger Patties
½ lb ground beef (80/20 for juiciness)
Salt & black pepper, to taste

Onions
1 medium onion, thinly sliced
1 tbsp butter

Sandwich
4 slices sturdy bread (sourdough or rye)
4 slices Swiss cheese (or provolone)
Butter, softened (for grilling)

Instructions
1. Caramelize the onions
Melt butter in a skillet over medium-low heat. Add onions and cook slowly 8–10 minutes until soft, golden, and sweet. Remove and set aside.
2. Cook the patties
Form beef into 2 thin patties (slightly larger than bread). Season both sides with salt and pepper. Cook in the same skillet over medium heat, 2–3 minutes per side until cooked through. Remove and set aside.
3. Assemble the sandwiches
Butter one side of each bread slice. Place two slices butter-side down. Add cheese, beef patty, caramelized onions, another slice of cheese. Top with remaining bread slices (butter-side up).
4. Grill
Cook over medium-low heat 3–4 minutes per side until bread is golden and crispy and cheese is fully melted. Press gently with a spatula for even browning.
5. Serve
Let rest 1 minute, slice in half, and plate.

4️⃣Grilled Philly Cheesesteak Melt

Ingredients
Filling
1 lb ribeye steak or sirloin, very thinly sliced
1 tbsp oil or butter
1 small onion, sliced
½ green bell pepper, sliced
Salt & black pepper, to taste
½ tsp garlic powder (optional)
1 tsp Worcestershire sauce (optional but recommended)

Sandwich
4 slices sturdy bread (sourdough or Texas toast works best)
4–6 slices provolone or mozzarella
Soft butter, for grilling

Instructions
1. Cook the vegetables
Heat oil in a skillet over medium heat. Add onions and bell peppers. Cook 4–5 minutes until soft and lightly caramelized. Remove and set aside.
2. Cook the beef
In the same skillet, add sliced steak. Season with salt, pepper, garlic powder, and Worcestershire. Cook quickly (2–3 minutes), breaking it up until just cooked.
3. Combine & melt cheese
Return onions and peppers to the pan. Lay cheese slices over the mixture and cover for 30–60 seconds until melted.
4. Assemble the sandwiches
Divide the cheesy beef mixture between two slices of bread. Top with remaining bread slices.
5. Grill
Butter the outside of each sandwich.
Grill in a skillet over medium heat until golden brown and crispy on both sides, about 3–4 minutes per side.
6. Serve
Slice in half and serve hot on a white plate.

5️⃣Jalapeño Popper Grilled Cheese

Ingredients
4 slices thick bread (sourdough or Texas toast)
2 tbsp butter (softened)
4 oz cream cheese (softened)
1–2 jalapeños, finely diced (remove seeds for less heat)
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
1 cup shredded cheddar cheese
4–6 slices cooked bacon (optional but)

Instructions (short & easy)
Mix cream cheese, jalapeños, garlic powder, salt, and pepper.
Spread butter on outside of bread.
Inside: cream cheese mix + cheddar + bacon.
Cook on medium-low heat 3–4 minutes per side until golden and melty.
Slice and enjoy that cheesy, spicy pull

Tips
Add mozzarella for extra cheese stretch
Use pickled jalapeños for tangy flavor
Cook low & slow so cheese melts without burning

6️⃣BBQ Pulled Pork Grilled Cheese

Ingredients
4 slices thick bread (Texas toast or sourdough)
2 tbsp butter (softened)
1 ½ cups BBQ pulled pork (leftover or store-bought)
1 cup shredded cheddar cheese
½ cup mozzarella cheese (for stretch)
2–4 pickle slices (optional but)
2 tbsp BBQ sauce (extra for drizzle)

Instructions (short & easy)
Spread butter on the outside of each slice.
Inside: cheddar + pulled pork + BBQ sauce + mozzarella + pickles.
Cook on medium-low heat for 3–4 minutes per side. Press gently for that crispy golden crust.
Cook until cheese is melted and bread is crispy with slight char on top.
Slice, stack, and enjoy that cheesy, smoky pull

Tips
Use low heat so cheese melts without burning too fast
Add caramelized onions for extra flavor
For extra crunch → sprinkle a little cheese on the pan for a crispy crust

08/12/2026

Brussels Sprouts Caesar Salad
Crispy shaved Brussels sprouts tossed in a creamy homemade Caesar dressing, Parmesan cheese, and crunchy toasted breadcrumbs. This fresh, flavorful salad is a delicious twist on the classic Caesar and makes an excellent side dish or light lunch.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

For the Salad

1½ pounds (680 g) Brussels sprouts, thinly shaved
½ cup grated Parmesan cheese
½ cup crispy breadcrumbs or croutons
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
Freshly ground black pepper, to taste

For the Caesar Dressing

½ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 small garlic clove, finely minced
1 teaspoon anchovy paste (optional)
2 tablespoons extra virgin olive oil
1–2 tablespoons water, as needed
Salt and freshly ground black pepper, to taste

Instructions
Remove the tough outer leaves from the Brussels sprouts. Slice them very thinly with a sharp knife or mandoline.

In a small bowl, whisk together the mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovy paste, and olive oil. Add water gradually until the dressing reaches a smooth, pourable consistency.

Place the shaved Brussels sprouts in a large bowl and pour over the dressing.

Toss thoroughly until the sprouts are evenly coated.

Let sit for 5 minutes to soften slightly and absorb the flavors.

Add the Parmesan, breadcrumbs, parsley, lemon zest, and black pepper. Toss gently.

Taste and adjust the seasoning with additional lemon juice, salt, or pepper if needed.

Serve immediately for maximum crunch.

08/11/2026

1. Cheesy Potato Stick

Ingredients:

* 2 large potatoes
* 1/2 cup shredded mozzarella
* 1/4 cup cornstarch
* 1/4 tsp salt
* 1/4 tsp black pepper
* 1/4 cup panko breadcrumbs
* 1 tbsp vegetable oil
Instructions:
Boil the potatoes until tender, then drain and mash until smooth.
Mix in mozzarella, cornstarch, salt, and black pepper.
Shape the mixture around wooden sticks.
Coat lightly with panko breadcrumbs.
Brush with vegetable oil.
Bake at 400°F (200°C) until golden and crisp, turning once during cooking.
Serve warm while the cheese is melty.

2. Korean Hotdog Stick

Ingredients:

* 2 hotdogs
* 1 cup all-purpose flour
* 1 tbsp sugar
* 1/2 tsp salt
* 1/2 cup panko breadcrumbs
* 2 tbsp ketchup
* 1 tbsp mayonnaise
Instructions:
Cut the hotdogs in half and insert each piece onto a stick.
Mix flour, sugar, and salt with enough water to make a thick coating batter.
Dip each hotdog into the batter until completely covered.
Roll generously in panko breadcrumbs.
Bake or air-fry until golden and crisp.
Drizzle with ketchup and mayonnaise before serving.

3. Crispy Chicken Stick

Ingredients:

* 300 g chicken breast
* 1/2 cup all-purpose flour
* 1 large egg
* 1/2 cup panko breadcrumbs
* 1/2 tsp garlic powder
* 1/2 tsp salt
* 1/4 tsp black pepper
Instructions:
Cut chicken breast into long strips.
Season with garlic powder, salt, and black pepper.
Coat each chicken strip in flour.
Dip into beaten egg, then coat thoroughly with panko breadcrumbs.
Insert onto sticks if desired.
Bake at 425°F (220°C) until golden and fully cooked, turning halfway through.
Serve warm with your favorite dipping sauce.

4. Fish Cake Stick

Ingredients:

* 6 fish cake sheets
* 1 tbsp soy sauce
* 1 tsp sugar
* 1/2 tsp sesame oil
* 1/2 tsp garlic, minced
* 1/4 tsp black pepper
Instructions:
Fold or roll the fish cake sheets and thread them onto wooden sticks.
Mix soy sauce, sugar, sesame oil, garlic, and black pepper.
Brush the mixture over the fish cakes.
Cook in a skillet over medium heat for a few minutes, turning until heated through and lightly caramelized.
Brush with a little extra sauce while cooking.
Finish with sesame seeds or chopped green onions if desired and serve warm.

08/08/2026

Ingredients

• 3 medium cucumbers, sliced into half-moons
• 3 large tomatoes, chopped
• 1/2 medium sweet onion, thinly sliced
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar, optional

Directions

1️⃣ Add the sliced cucumbers, chopped tomatoes, and onion to a large bowl.

2️⃣ In a separate bowl, whisk together the sour cream, mayonnaise, lemon juice, apple cider vinegar, dill, garlic powder, salt, black pepper, and sugar.

3️⃣ Pour the creamy dressing over the vegetables.

4️⃣ Toss gently until everything is evenly coated.

5️⃣ Taste and adjust the salt, pepper, or lemon juice if needed.

6️⃣ Refrigerate for 20–30 minutes so the flavors blend.

7️⃣ Stir once more before serving and garnish with additional fresh dill.

Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 30 minutes
Servings: 6 servings

Storage: Refrigerate for up to 2 days. Best served fresh because the cucumbers and tomatoes release liquid over time.