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WellPlate, بني ملال, Beni Mellal (2026)

25/09/2026

Mediterranean Herb-Marinated Lamb Chops with Garlic Mushrooms, Sweet Roasted Tomatoes, and Fresh Lemon

Ingredients:

8 bone-in lamb loin chops, about 3 ounces each
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
8 ounces cremini mushrooms, sliced
2 cups cherry tomatoes
2 green onions, thinly sliced
1 fresh red chili, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 lemon, thinly sliced
1 tablespoon butter
Extra fresh herbs, for garnish

Directions:

In a shallow bowl, combine 2 tablespoons olive oil, minced garlic, lemon juice, oregano, thyme, smoked paprika, salt, black pepper, and red pepper flakes.
Add the lamb chops and turn them several times to coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Remove the lamb from the refrigerator about 15 minutes before cooking so it can come closer to room temperature.
Preheat the oven to 425°F (220°C). Arrange the cherry tomatoes in a baking dish or small sheet pan. Toss them with 1 tablespoon olive oil, a pinch of salt, and black pepper.
Roast the tomatoes for 15 to 18 minutes, until they begin to blister and soften. Remove from the oven and set aside.
Heat a large cast-iron skillet over medium-high heat. Add the marinated lamb chops and sear for about 3 to 4 minutes per side, depending on thickness and desired doneness. Transfer the lamb to a warm plate and let it rest for 5 minutes.
Reduce the heat to medium and add the butter to the same skillet. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until deeply browned and caramelized.
Stir the roasted cherry tomatoes into the mushrooms and gently toss with the pan juices.
Arrange the lamb chops over or beside the vegetables. Scatter the sliced chili, green onions, parsley, and dill over the top.
Garnish with fresh lemon slices and an additional drizzle of olive oil. Serve immediately while the lamb is juicy and the vegetables are warm.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 520 kcal | Servings: 4 servings

24/09/2026

Crispy Fried Chicken with Garlic Fries & Creamy Coleslaw 🍗🍟

That crunchy golden coating makes this homestyle comfort dinner impossible to resist!

📝 Ingredients :

6 bone-in, skin-on chicken pieces, thighs and drumsticks
2 cups buttermilk
2 cups all-purpose flour
2 teaspoons smoked paprika
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon black pepper
1½ teaspoons salt
½ teaspoon cayenne pepper
Vegetable oil, for frying

For the Garlic Fries:

3 large russet potatoes, cut into thick fries
2 tablespoons olive oil
2 garlic cloves, finely minced
½ teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon finely chopped parsley

For the Creamy Coleslaw:

3 cups finely shredded green cabbage
1 medium carrot, shredded
⅓ cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
Salt and black pepper, to taste

🍽️ How to Make It :

1️⃣ Marinate the Chicken:

Season the chicken and soak it in buttermilk for at least 2 hours, preferably overnight. This little move keeps every piece tender and juicy for Southern-style fried chicken, crispy chicken dinner, and serious comfort-food goodness.

2️⃣ Coat & Fry:

Combine flour, paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Dredge each chicken piece thoroughly, pressing the seasoned flour into every nook, then fry at 325–350°F until deeply golden, crunchy, and cooked to 165°F inside for extra-crispy fried chicken, golden chicken perfection, and a family dinner favorite.

3️⃣ Make the Garlic Fries:

Toss the thick-cut potatoes with olive oil, garlic, garlic powder, salt, and pepper. Bake at 425°F (220°C) for 35–40 minutes, turning halfway, until crisp and golden, then finish with parsley for crispy garlic fries, homemade potato fries, and an easy comfort side.

4️⃣ Mix the Coleslaw:

Whisk mayonnaise, vinegar, Dijon, sugar, salt, and pepper until creamy. Fold in the shredded cabbage and carrot, then chill until serving for creamy homemade coleslaw, classic chicken side, and a cool crunchy slaw.

5️⃣ Pile It High:

Load a big white plate with the golden fried chicken, heap those parsley-speckled fries across the front, and tuck the creamy coleslaw behind the chicken. Serve immediately for an ultimate fried chicken dinner, crispy comfort meal, and weekend family feast.

Prep Time: 20 minutes + marinating | Cook Time: 40 minutes | Total Time: ~3 hours | Serving: 4 people
Calories: ~820 per serving | Protein: ~44g per serving

24/09/2026

🍰 Vanilla Buttermilk Pound Cake with Cream Cheese Glaze 🇺🇸

The most moist, buttery, and tender pound cake you'll ever make! So soft it melts in your mouth, topped with a sweet & tangy cream cheese glaze.

📝 INGREDIENTS:

For the Cake:
• 2 ½ cups (315g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temp
• 1 tbsp pure vanilla extract
• 1 cup (240ml) buttermilk, room temp

For the Cream Cheese Glaze:
• 4 oz (113g) cream cheese, softened
• 1 ½ cups (180g) powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk
• Pinch of salt

🔥 DIRECTIONS:
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or 9-inch round pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar for 4-5 minutes until light and fluffy.
4. Add eggs one at a time, then vanilla.
5. Alternate adding flour mix and buttermilk (flour - buttermilk - flour). Don't overmix!
6. Pour into pan and bake 55-65 minutes until a toothpick comes out clean.
7. Let cool 15 min in pan, then cool completely.
8. For glaze: Beat cream cheese, add powdered sugar, vanilla, salt, and milk until smooth and drizzly. Pour over cooled cake.

So rich, so vanilla-y, so perfect with a cup of coffee! ☕️

Who wants a slice? 👇

24/09/2026

🍳 SKILLET HONEY-GLAZED CHICKEN & CAJUN CORN RICE 🇺🇸

Juicy, caramelized chicken thighs glazed with honey-garlic, served with buttery corn rice and a fresh garden salad. A true Southern comfort plate!

📝 INGREDIENTS:

For the Chicken:
- 4 bone-in chicken thighs
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- Salt & black pepper
- Fresh parsley

For the Corn Rice:
- 2 cups cooked long-grain rice
- 1 cup sweet corn
- 1/2 red bell pepper, diced
- 1 tsp Cajun seasoning
- 1 tbsp butter

For the Salad:
- Cherry tomatoes, cucumber, red onion, parsley

🔥 DIRECTIONS:
1. Mix honey, soy sauce, oil, garlic, paprika. Marinate chicken 20 min.
2. Sear in a hot skillet 6-7 min per side until charred and sticky.
3. In same skillet, melt butter, add corn, pepper, Cajun seasoning, then rice. Stir-fry 3 min.
4. Serve with fresh salad and drizzle pan sauce over chicken.

50 States. One Skillet. This is Georgia meets Texas! 🤠

Would you try this? 👇

24/09/2026

Garlic Butter Salmon & Rainbow Veggies 🐟🥦
Golden salmon and crisp veggies make this easy weeknight dinner a total keeper!
📝 Ingredients:
- 4 salmon fillets, about 6 oz each
- 2 cups broccoli florets
- 1½ cups sugar snap peas
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1½ cups cremini mushrooms, sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- Salt, to taste
- 1 tablespoon fresh parsley, finely chopped
🍽️ How to Make It:
1️⃣ Season the Salmon:
- Pat the salmon completely dry, then season with salt, cracked black pepper, oregano, and thyme. A dry surface helps create that gorgeous crust for perfect seared salmon, easy seafood dinner, and restaurant-style salmon.
2️⃣ Get That Golden Sear:
- Heat olive oil in a large skillet over medium-high heat. Place the salmon flesh-side down and cook for 4–5 minutes without moving it. Flip carefully and cook another 3–5 minutes, depending on thickness, for crispy salmon fillets, juicy skillet salmon, and a quick protein dinner.
3️⃣ Make the Garlic Butter:
- Lower the heat and add butter and minced garlic to the skillet. Once fragrant, stir in lemon juice and spoon the bubbling garlic butter repeatedly over the salmon. Finish with parsley for garlic butter salmon, lemon herb seafood, and an irresistible buttery dinner.
4️⃣ Sauté the Rainbow Veggies:
- Add broccoli, snap peas, bell peppers, and mushrooms to a hot skillet with a touch of olive oil. Sauté until glossy and tender-crisp while keeping those colors bright. Season lightly for a rainbow veggie stir-fry, healthy vegetable side, and fresh weeknight meal.
5️⃣ Plate & Spoon Over the Good Stuff:
- Set the golden salmon on one side of a large plate and pile the colorful vegetables alongside it. Spoon the warm garlic-herb butter and pan juices around the salmon for a healthy salmon dinner, colorful family meal, and seriously satisfying seafood plate.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serving: 4 people
Calories: ~480 per serving | Protein: ~39g per serving

24/09/2026

Slow-Cooked Lamb Shanks with Glossy Red Wine Herb Gravy, Brown Butter, Macadamia Dust & Crispy Sage
Ingredients:
4 lamb shanks, approximately 350-400g each
2 tablespoons olive oil
1 teaspoon native pepperberry, finely ground
1 teaspoon smoked sea salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, finely sliced
4 cloves garlic, minced
3 carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons tomato paste
400g diced tomatoes
2 cups beef broth
1 1/2 cups dry red wine
3 fresh rosemary sprigs
5 fresh thyme sprigs
2 bay leaves
6 roasted garlic cloves
2 tablespoons caramelized onion jam
1 tablespoon pomegranate molasses
50g butter
10 fresh sage leaves
1/3 cup roasted macadamias, finely crushed
1/2 teaspoon smoked sea salt flakes
1 teaspoon finely grated lemon zest
1/4 cup whipped feta
1 teaspoon honey
1 teaspoon finger lime pearls, for garnish
2 tablespoons crispy prosciutto shards
Fresh rosemary and thyme sprigs, for garnish
Creamy mashed potatoes, buttery polenta, or crusty bread, for serving

Directions:

Pat the lamb shanks thoroughly dry with paper towels. Season all sides with the ground native pepperberry, smoked sea salt, and black pepper, gently pressing the seasoning into the meat.
Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Sear the lamb shanks in batches for 3-4 minutes per side, until deeply browned all over. Transfer them to the slow cooker.
In the same pan, add the sliced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to caramelize.
Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and slightly darkened.
Pour in the red wine and scrape the bottom of the pan to release all the browned bits. Simmer for 4-5 minutes to reduce slightly.
Stir in the diced tomatoes, beef broth, caramelized onion jam, and pomegranate molasses. Add the rosemary, thyme, bay leaves, and roasted garlic cloves.
Pour the sauce and vegetables over the lamb shanks in the slow cooker. Cover and cook on LOW for 8 hours, or until the lamb is exceptionally tender and pulls easily from the bone.
Carefully transfer the cooked lamb shanks to a warm plate and loosely cover with foil. Remove the rosemary stems, thyme stems, and bay leaves from the gravy.
For the brown butter, melt the butter in a small skillet over medium heat. Continue cooking until it becomes golden brown and smells nutty. Add the sage leaves and fry for 30-60 seconds until crisp. Remove the sage and reserve both the leaves and brown butter.
If the gravy is thinner than desired, transfer it to a saucepan and simmer for 5-10 minutes until thick, glossy, and concentrated. Taste and adjust the seasoning.
Mix the whipped feta with honey until creamy and smooth.
Serve the lamb shanks over creamy mashed potatoes, buttery polenta, or alongside crusty bread. Spoon the glossy red wine gravy generously around and over the lamb.
Drizzle with brown butter and sprinkle with roasted macadamia dust. Finish with crispy sage leaves, whipped feta and honey, crispy prosciutto shards, smoked sea salt flakes, lemon zest, finger lime pearls, and fresh rosemary and thyme.
Serve immediately while the lamb is steaming hot and the gravy is glossy.

Prep Time: 30 minutes | Cooking Time: 8 hours | Total Time: 8 hours 30 minutes

Kcal: 845 kcal | Servings: 4 servings

24/09/2026

Black Folks Sweet Potato Pie Recipe

Ingredients:

For the Filling:

2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes)

1/2 cup unsalted butter, softened

23/09/2026

Sizzling Honey-Soy Beef Stir-Fry with Crisp Broccoli, Colorful Peppers and Sesame

Ingredients:

1 1/2 pounds flank steak, thinly sliced against the grain
3 tablespoons vegetable oil, divided
4 cups broccoli florets
1 red bell pepper, thinly sliced
2 medium carrots, thinly sliced
1 medium yellow onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1/2 cup beef broth
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 green onions, sliced
1 tablespoon toasted sesame seeds
4 cups cooked jasmine rice, for serving

Directions:

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, beef broth, cornstarch, garlic, ginger, and red pepper flakes until smooth. Set aside.
Pat the sliced flank steak dry with paper towels and season lightly with salt and black pepper.
Heat 1 1/2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add half of the beef in a single layer and sear for 2-3 minutes, stirring occasionally, until deeply browned. Transfer the beef to a plate and repeat with the remaining beef.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli, carrots, bell pepper, and onion. Stir-fry for 4-5 minutes, keeping the vegetables crisp-tender and brightly colored.
Return the browned beef to the skillet and toss everything together.
Give the honey-soy sauce another quick whisk, then pour it over the beef and vegetables. Cook for 2-3 minutes, stirring constantly, until the sauce thickens into a glossy glaze that coats the beef and vegetables.
Remove from the heat and sprinkle with sliced green onions and toasted sesame seeds.
Serve immediately over fluffy steamed jasmine rice, spooning plenty of the glossy sauce and vegetables over the top.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 525 kcal | Servings: 4 servings

22/09/2026

🫑 Heavenly Pan-Seared Chicken with Mushroom-Pepper Gravy & Buttery Mash

Juicy seasoned chicken sits on a bed of creamy mashed potatoes beneath a generous topping of sautéed mushrooms, sweet onions, and three colors of bell pepper, all coated in a rich brown pan gravy.

Prep time: 20 minutes
Cooking time: 35 minutes
Servings: 4
Calories: Approx. 610 kcal per serving

🛒 Ingredients

Creamy mash:
🥔 1 kg floury potatoes, peeled and cubed
🧈 50 g butter
🥛 100 ml warm whole milk
🧂 Salt and black pepper

Chicken:
🍗 4 boneless, skinless chicken breasts, 150–170 g each
🫒 2 tbsp olive oil
🧂 1 tsp salt
⚫ ½ tsp black pepper
🌶️ 1 tsp smoked paprika
🧄 ½ tsp garlic powder

Mushroom-pepper topping:
🍄 300 g sliced mushrooms
🧅 2 sliced onions
🫑 1 red bell pepper, sliced
🫑 1 yellow bell pepper, sliced
🫑 1 green bell pepper, sliced
🧄 3 minced garlic cloves
🧈 1 tbsp butter
🥣 250 ml chicken stock
🥢 1 tbsp Worcestershire sauce
🌾 1 tsp cornstarch + 1 tbsp cold water
🌿 2 tbsp chopped parsley

👩‍🍳 Instructions
Simmer the potatoes in salted water for 15–20 minutes, until completely tender. Drain well and allow excess steam to escape for about 5 minutes.
Mash until smooth, then work in the warm milk and butter. Season well and keep covered while preparing the chicken.
Pat the chicken dry and season evenly with salt, pepper, paprika, and garlic powder.
Heat the olive oil in a wide skillet over medium-high heat. Sear the chicken for approximately 4–6 minutes on each side, adjusting the time according to thickness, until golden and fully cooked. Remove temporarily.
Melt the butter in the same skillet. Sauté the onions for 3 minutes, add the mushrooms for another 4–5 minutes, then toss in all three peppers and cook for 2–3 minutes.
Stir in the garlic for about 30 seconds. Add the stock and Worcestershire sauce and scrape the bottom of the skillet to incorporate those flavorful browned bits.
Pour in the cornstarch mixture and simmer briefly until the sauce looks glossy. Return the chicken to the skillet and heat for 2–3 minutes, spooning the mushroom and pepper mixture over it.
Spoon the mashed potatoes into the serving dish. Nestle the chicken into the mash and pile the saucy onions, mushrooms, and peppers over everything. Scatter with parsley before serving.

Helpful notes: Don't crowd the chicken during searing; use two batches if necessary. For vegetables that resemble the photo, cook the onions and mushrooms until well browned but keep the bell peppers slightly firm and colorful.

WellPlate

25/09/2026

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