Tasty Meals with Bianca

Tasty Meals with Bianca 🍽️ Easy & delicious homemade recipes
❤️ Made with love for every kitchen
🥘 Comfort meals, desserts & daily inspiration
✨ Simple ingredients. Amazing flavor.

07/09/2026

Mediterranean Baked Herb Fish

Ingredients
4 white fish fillets (cod, haddock, or tilapia)
2 tbsp olive oil
3 garlic cloves, minced
1 tsp paprika
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp dried thyme
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
½ cup green olives
1 lemon, thinly sliced
2 tbsp fresh parsley, chopped
2 sprigs fresh thyme or rosemary
1 tbsp lemon juice
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
Pat the fish fillets dry and season both sides with salt, pepper, paprika, Italian seasoning, oregano, and thyme.
Arrange the fish in the baking dish. Scatter the cherry tomatoes, olives, lemon slices, garlic, and fresh herbs around the fish.
Drizzle the olive oil and lemon juice evenly over everything.
Bake for 15–20 minutes, or until the fish flakes easily with a fork and the tomatoes are tender.
Spoon the pan juices over the fish, garnish with fresh parsley, and serve with rice, roasted potatoes, or crusty bread.

07/09/2026

Hawaiian Grilled Chicken Rice Bowl

Ingredients
2 lbs boneless, skinless chicken thighs
3 cups cooked jasmine rice
1 fresh pineapple, sliced into rings
2 green onions, sliced (for garnish)

Marinade & Glaze

½ cup soy sauce
⅓ cup brown sugar
¼ cup pineapple juice
2 tbsp honey
2 tbsp ketchup
1 tbsp rice vinegar
3 garlic cloves, minced
1 tsp grated fresh ginger
1 tsp sesame oil
½ tsp black pepper
Instructions
In a bowl, whisk together the soy sauce, brown sugar, pineapple juice, honey, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper.
Reserve ¼ cup of the marinade for glazing, then marinate the chicken in the remaining mixture for at least 1 hour or overnight.
Grill the chicken over medium-high heat for 5–6 minutes per side, brushing with the reserved glaze until caramelized and fully cooked.
Grill the pineapple rings for 2–3 minutes per side until lightly charred.
Divide the cooked jasmine rice among serving bowls.
Top with the grilled chicken and pineapple rings, then drizzle with any remaining glaze.
Garnish with sliced green onions and serve immediately.

07/08/2026

Gourmet Beef Cheddar Burger

Ingredients
1 lb ground beef (80/20)
4 brioche burger buns
4 slices sharp cheddar cheese
1 cup arugula
1 red onion, thinly sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper, to taste

Burger Sauce

½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp ketchup
1 tsp Worcestershire sauce
½ tsp smoked paprika
½ tsp garlic powder
Instructions
In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, smoked paprika, and garlic powder. Refrigerate until ready to use.
Divide the ground beef into 4 equal portions and form into patties. Season both sides with salt, pepper, garlic powder, and onion powder.
Heat a grill or skillet over medium-high heat. Cook the patties for 3–4 minutes per side, or until they reach your preferred doneness.
Place a slice of cheddar cheese on each patty during the last minute of cooking and cover to melt.
Lightly toast the brioche buns.
Spread the burger sauce on the bottom bun, then layer with the beef patty, cheddar cheese, sliced red onion, and arugula. Finish with the top bun.
Serve immediately with fries, potato wedges, or a fresh salad.

07/08/2026

Creamy Chicken Alfredo Stuffed Shells

Ingredients
20 jumbo pasta shells
2 cups cooked chicken breast, diced
1½ cups ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 egg
2 cups Alfredo sauce
1 cup baby spinach, chopped
3 garlic cloves, minced
1 tsp Italian seasoning
½ tsp paprika
Salt and black pepper, to taste
1 tbsp butter
Fresh parsley, chopped (for garnish)
Instructions
Cook the jumbo pasta shells according to the package directions until al dente. Drain and let cool.
In a skillet, melt the butter and sauté the garlic for 30 seconds. Add the diced chicken, paprika, Italian seasoning, salt, and pepper. Stir in the chopped spinach until wilted.
In a large bowl, combine the ricotta, egg, ½ cup mozzarella, ¼ cup Parmesan, and the chicken mixture.
Spread 1 cup of Alfredo sauce into the bottom of a greased baking dish.
Fill each pasta shell with the chicken mixture and arrange them in the baking dish.
Pour the remaining Alfredo sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.
Bake at 375°F (190°C) for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.
Garnish with fresh parsley and serve hot with garlic bread or a fresh salad.

07/08/2026

Creamy Tuscan Chicken

Ingredients
2 large boneless, skinless chicken breasts
1 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 cup baby spinach
½ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
½ tsp garlic powder
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
Add the chicken broth and heavy cream, stirring well. Mix in the Parmesan cheese until the sauce is smooth.
Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts.
Return the chicken to the skillet and simmer for 3–5 minutes, spooning the creamy sauce over the chicken.
Garnish with fresh parsley and extra Parmesan cheese. Serve with pasta, mashed potatoes, or crusty bread.

07/08/2026

Cheesy Jalapeño Chicken Casserole

Ingredients
3 cups cooked shredded chicken
8 oz cream cheese, softened
1 cup sour cream
1 can (10 oz) diced tomatoes with green chilies, drained
1 cup frozen corn, thawed
1 cup black beans, drained and rinsed
2 jalapeños, sliced (remove seeds for less heat)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper, to taste
1 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp chopped fresh parsley or cilantro (for garnish)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, cream cheese, sour cream, diced tomatoes with green chilies, corn, black beans, garlic powder, onion powder, smoked paprika, salt, pepper, half of the sliced jalapeños, and 1½ cups of the shredded cheese.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
Mix the panko breadcrumbs with the melted butter and sprinkle evenly over the casserole.
Bake for 25–30 minutes, until the casserole is hot and bubbly and the topping is golden brown.
Garnish with the remaining jalapeño slices and chopped parsley or cilantro before serving.

07/07/2026

Slow Cooker Beef & Provolone Sliders

Ingredients
2 lbs beef chuck roast
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 cup beef broth
1 tbsp Worcestershire sauce
12 slider buns
8 slices provolone cheese
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
2 tbsp butter, melted
1 tbsp everything bagel seasoning (or sesame and poppy seeds)
Instructions
Season the beef with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear in olive oil until browned on all sides.
Place the beef in a slow cooker with the beef broth and Worcestershire sauce. Cook on LOW for 8 hours or HIGH for 4–5 hours, until tender.
Shred the beef using two forks and mix it with the cooking juices.
Slice the slider buns in half and place the bottom halves in a baking dish.
Layer the shredded beef, provolone cheese, bell pepper, and onion over the buns. Add the top halves.
Brush the tops with melted butter and sprinkle with everything bagel seasoning.
Bake at 350°F (175°C) for 10–12 minutes, or until the cheese is melted and the buns are golden.
Serve warm with au jus or your favorite dipping sauce.

07/07/2026

Slow Cooker Garlic Butter Beef & Baby Potatoes
Ingredients

2 lbs beef stew meat, cut into bite-sized cubes
1½ lbs baby potatoes
4 tbsp butter, melted
5 garlic cloves, minced
1 tbsp Worcestershire sauce
1 cup beef broth
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried thyme
½ tsp dried rosemary
Salt and black pepper, to taste
1 tbsp olive oil (optional, for searing)
Fresh parsley, chopped (for garnish)
Instructions
Season the beef with salt, pepper, paprika, onion powder, thyme, and rosemary.
(Optional) Sear the beef in olive oil for 2–3 minutes per side for extra flavor.
Place the baby potatoes in the bottom of the slow cooker and add the beef on top.
In a small bowl, mix the melted butter, minced garlic, Worcestershire sauce, and beef broth. Pour over the beef and potatoes.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are cooked through.
Gently stir everything together, garnish with fresh parsley, and serve warm.

07/06/2026

Creamy Mushroom Spinach Bowtie Pasta

Ingredients
12 oz (340g) bowtie (farfalle) pasta
2 tbsp butter
1 tbsp olive oil
8 oz (225g) mushrooms, sliced
1 small onion, thinly sliced
3 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
½ cup chicken or vegetable broth
1 cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the bowtie pasta according to the package directions. Drain and reserve ½ cup of the pasta water.
Heat the butter and olive oil in a large skillet over medium heat. Sauté the mushrooms until golden, about 5–7 minutes.
Add the onion and cook until softened, then stir in the garlic and Italian seasoning for 30 seconds.
Pour in the broth and heavy cream, then simmer for 3–4 minutes until slightly thickened.
Stir in the spinach and cook until wilted. Add the Parmesan cheese and mix until the sauce is smooth.
Toss the cooked pasta into the skillet, adding reserved pasta water as needed to loosen the sauce.
Season with salt, black pepper, and red pepper flakes if desired. Garnish with extra Parmesan and fresh parsley before serving.

07/06/2026

Caprese Balsamic Steak Platter

Ingredients

For the Steak:

2 beef flank steaks or sirloin steaks (about 1½ lbs / 700g)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 tsp smoked paprika
Salt and black pepper, to taste

For the Caprese Topping:

2 cups cherry tomatoes
8 oz (225g) fresh mozzarella pearls
¼ cup fresh basil, sliced
2 tbsp olive oil
2 tbsp balsamic glaze
Salt and black pepper, to taste
Instructions
Pat the steaks dry and season both sides with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
Heat a grill or cast-iron skillet over high heat. Cook the steaks for 4–6 minutes per side, depending on your preferred doneness.
Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing against the grain.
In a bowl, combine the cherry tomatoes, mozzarella pearls, basil, olive oil, salt, and pepper.
Arrange the sliced steak on a serving platter and spoon the Caprese mixture over the top.
Finish with a generous drizzle of balsamic glaze and serve immediately.

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Hendersan City
Henderson, NV
89002

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