Beef Stuffed Peppers

If you don't have cooked rice, make some (this step can be done ahead of time if you want). I typically just make 1/2 cup uncooked rice which ends up making a bit more than you need for this recipe, and then I save the rest for another time.
Preheat your oven to 400F and move the rack to the middle position. Meanwhile, prep your ingredients. Cut the tops off the peppers as if you were carving a pumpkin (do it as evenly as possible so the filling doesn't fall out). Remove any seeds/membrane. Chop up the usable stuff from the pepper tops (you'll add it to the filling).
Place the peppers cut-side up in a baking dish (I used a 9×13). Add one cup of water to the bottom of the dish (the peppers will steam and cook faster).
Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes. Add the ground beef to the skillet. Cook it, breaking up the meat as you go along, until it's browned and cooked through (about 8 minutes). Spoon out excess fat if needed.
Stir in the garlic, followed by the crushed tomatoes, Worcestershire sauce, and Italian seasoning. Let it warm through and then take the pan off the heat. Stir in the cooked rice and one cup of the cheese. Season the mixture with salt & pepper as needed (give it a taste). I am generous with both the salt & pepper. Spoon the mixture into the peppers. Cover the baking dish tightly with foil. Place it in the oven and bake for 40 minutes.

Credits to: saltandlavender.
https://www.saltandlavender.com/ground-beef-stuffed-peppers/

Easter Bunny Cupcakes

1.Preheat oven 170C. Line 20 Cupcake moulds with liners, set aside. Mix all the dry ingredients for the cupcakes in a bowl until homogenous. Mix the whole milk with the lemon juice and set aside to curdle.

2. Make a well in the dry ingredients and mix through the curdled milk, finally stir through the hot coffee, taking care not to overmix. Divide the batter between the cupcake moulds and bake on the middle shelf for 25 minutes or until risen and springy. Set aside to cool while you make the frosting.

3. Mash the icing sugar and butter with a fork then beat in a stand mixer, using the paddle attachment until pale and fluffy, about 5 minutes, add the vanilla and salt and beat again. Add the whole milk until you have a smooth, pipeable consistency.

4. When the cupcakes are cool, remove the core using an apple corer, add 1tsp Strawberry jam and replace with the top of the core. Fit a piping bag with a star nozzle and pipe the frosting on top. Use the chocolate mice and mini eggs to create ears and noses for your bunnies. Eat with a huge smile.

Credits to: gourmetglow.co.uk/ https://gourmetglow.co.uk/recipes/easter-bunny-cupcakes

Lamb Chops

1. In a small bowl, stir together the garlic, rosemary, thyme, and olive oil. Place the lamb chops in a shallow dish and sprinkle salt and pepper all over them. Next, brush them all over with the olive oil mixture, coating both sides of the chops.

2. Cover and refrigerate for at least 2 hours, or overnight.

3. Prepare a charcoal or gas grill (even electric will work in a pinch) for direct grilling over high heat.

4.Using tongs, place the chops over the hottest part of the grill, turning once, until browned and crisp on the exterior and medium-rare at the center when tested with a knife, about 10 minutes total. The internal temperature should be 140°F. Let rest for a few minutes and garnish with a light sprinkle of finishing salt, if desired.

Credits to: howtofeedaloon.com
https://howtofeedaloon.com/grilled-marinated-lamb-chops/

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.

2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.

3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.

4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.

5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.

6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.

7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.

8. Add cooked shrimp, cooked pasta, and chopped basil.

Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/

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