Elevate your dining experience as I guide you through the creation of a sumptuous meal that marries the finest flavors of land and sea. From succulent filet mignon to garlic-infused shrimp, accompanied by perfectly roasted vegetables and creamy macaroni shells and cheese, this gastronomic adventure promises to delight every palate. Join us as we unveil the secrets to crafting a memorable dining experience that will leave your guests craving for more... and its actually simpler than you may think to prepare.

Filet Mignon

Ingredients:

• 4 filet mignon steaks (6-8 ounces each)
• Salt and freshly ground black pepper, to taste
• Worcestershire Sauce
• Olive oil

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the filet mignon steaks generously with salt and freshly ground black pepper on both sides.
3. Generously apply Worcestershire sauce massaging it into the steak.
4. Drizzle olive oil over the steaks and rub to coat evenly.
5. Place the steaks in warm pan and cook for about 8-9 minutes on each side for medium-well, or until desired doneness is reached.
6. Remove the steaks from the grill and let them rest for a few minutes before serving.

Rosemary Red Baby Potatoes

Ingredients:

• 1 pound red baby potatoes, washed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the red baby potatoes with olive oil, minced garlic, chopped rosemary, salt, and freshly ground black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast in the preheated oven for about 20-25 minutes, or until the potatoes are tender and golden brown.

Brussels Sprouts

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and freshly ground black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast in the preheated oven for about 20-25 minutes, or until the Brussels sprouts are tender and caramelized.

Garlic Shrimp and Peppers

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 bell pepper, sliced
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sliced bell pepper to the skillet and sauté for 2-3 minutes, until fragrant.
3. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, until they turn pink and opaque.
4. Season with salt, freshly ground black pepper, and red pepper flakes (if using), to taste.
5. Remove from heat and serve immediately.

Macaroni Shells and Cheese

Ingredients:

• 8 ounces macaroni shells
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 2 cups shredded cheddar cheese
• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the macaroni shells according to package instructions until al dente. Drain and set aside.
2. In a saucepan, melt the butter over medium heat.
3. Stir in the flour and cook for 1-2 minutes, until lightly golden brown.
4. Gradually whisk in the milk until smooth and creamy.
5. Bring the mixture to a simmer, then remove from heat and stir in the shredded cheddar cheese until melted and smooth.
6. Season with salt and freshly ground black pepper, to taste.
7. Add the cooked macaroni shells to the cheese sauce and stir until well coated.
8. Serve the macaroni shells and cheese hot.

Enjoy your delicious meal!

xoxo, 

Naija