Love Recipes, Los Angeles, CA (2026)

08/29/2026

STEAK FAJITAS 🌮🥩🫑

Juicy, beautifully seared steak strips with colorful sautéed peppers and onions, perfectly seasoned and finished with fresh lime juice. Serve them sizzling hot with warm tortillas! 🤤🔥

🛒 Ingredients

For the Steak & Veggies

1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced

For the Seasoning

1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

To Finish & Serve

Juice of 1/2 lime
8 small flour or corn tortillas, warmed

Optional Toppings

Sour cream
Fresh cilantro
Sliced avocado
Salsa
👩‍🍳 Instructions
Season the steak: In a bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Add the sliced steak and toss well until every piece is evenly coated with the seasoning.
Cook the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the peppers and onion.
Cook for 3–4 minutes, stirring occasionally, until tender but still slightly crisp. Transfer to a plate and set aside.
Sear the steak: In the same hot skillet, arrange the seasoned steak in a single layer. Work in batches if necessary to avoid overcrowding.
Cook for approximately 2–3 minutes per side, until nicely browned and cooked to your desired doneness.
Return the peppers and onions to the skillet. Toss everything together and cook for another 1 minute.
Squeeze the fresh lime juice over the steak and vegetables and gently toss.
Serve immediately with warm tortillas and your favorite toppings.

💡 Tip: For beautifully browned, glossy, juicy steak, make sure the skillet is very hot before adding the meat and avoid overcrowding the pan.

08/29/2026

ROMEO AND JULIET MINI TARTS 😋❤️

An irresistible combination of melt-in-your-mouth pastry, creamy cream cheese, and sweet guava paste. The classic Brazilian Romeo and Juliet pairing in a delicious mini tart! 🤤

🛒 Ingredients

Pastry

250 g (8.8 oz) margarine
1 small egg (about 50 g)
125 g (½ cup + 2 tbsp) sugar
410 g (about 3¼ cups) all-purpose flour

Filling

Cream cheese, as needed
Creamy guava paste, as needed
👩‍🍳 Instructions
In a bowl, combine the margarine, egg, and sugar until smooth and creamy.
Gradually add the flour, mixing gently until a soft, uniform dough forms.
Take small portions of dough and press them into the bottom and sides of mini tart molds.
Fill one half with cream cheese and the other half with creamy guava paste, creating the classic Romeo and Juliet combination.
Arrange the molds on a baking sheet and bake in a preheated 350°F (180°C) oven for approximately 25 minutes, or until the edges are lightly golden.
Remove from the oven, allow to cool slightly, and carefully unmold.
Serve at room temperature and enjoy!

💡 Tip: Avoid overworking the dough after adding the flour. This will keep the pastry wonderfully tender and give it that irresistible melt-in-your-mouth texture. 🤤

I'm sure you'll love these! ❤️ This recipe deserves lots of likes, don't you think? 😍

08/28/2026

GARLIC BUTTER CHEESY CHICKEN 🧄🧀🍗

Juicy, golden chicken breasts topped with melted cheese and smothered in a creamy garlic butter sauce. Easy, cheesy, and absolutely delicious! 🤤✨

🛒 Ingredients

4 chicken breasts
200 g (7 oz) shredded mozzarella cheese
4 garlic cloves, minced
2 tbsp butter
200 ml (about ¾ cup) heavy cream
1 tsp Italian seasoning
Chopped fresh parsley, to taste
Salt and black pepper, to taste

👩‍🍳 Instructions

Season the chicken breasts with salt, black pepper, and half of the Italian seasoning.
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken and sear well on both sides until beautifully golden. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté briefly until fragrant, being careful not to burn the garlic.
Pour in the heavy cream and add the remaining Italian seasoning. Stir and simmer over low heat for 2–3 minutes, until creamy.
Return the chicken to the skillet and spoon some of the garlic butter sauce over each piece.
Generously top each chicken breast with shredded mozzarella.
Cover and cook over low heat until the cheese is melted and the chicken is fully cooked. For a golden, bubbly cheese topping, place it in a preheated 425°F (220°C) oven for a few minutes.
Finish with chopped parsley and serve hot with plenty of the creamy garlic butter sauce.

💡 Tip: Avoid overcooking the chicken so it stays tender and juicy. A quick finish in the oven gives the cheese a beautiful golden crust.

08/28/2026

GREEN GRAPE & NIDO MILK PAVÉ 🍇🥛

🛒 Ingredients

Nido Milk Cream

1 can sweetened condensed milk
4 tbsp Nido powdered milk
1 tbsp cornstarch
500 ml milk
1 small carton (about 200 g) heavy cream

For Assembly

2 bunches seedless green grapes
1 package Maria-style or cornstarch cookies
Milk, for dipping the cookies

Topping

100 g white chocolate
1/2 small carton (about 100 g) heavy cream

👩‍🍳 Instructions

In a saucepan, combine the sweetened condensed milk, Nido powdered milk, and cornstarch.
Gradually add the milk, stirring until completely smooth.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from the heat, stir in the cream, and let cool.
For the topping, melt the white chocolate and mix it with the cream until smooth.
In a serving dish, arrange a layer of cookies lightly dipped in milk.
Spread a layer of the Nido milk cream over the cookies.
Add a layer of halved green grapes.
Repeat the layers of cookies, cream, and grapes until all the ingredients are used.
Finish with a layer of cream and top with grated white chocolate and a few grapes.
Refrigerate for at least 4 hours before serving.
💡 Tip

Dry the grapes thoroughly before assembling the dessert. This prevents excess moisture and helps keep the cream thick and firm.

08/27/2026

Ham and Cheese Pizza Pie 🍕🧀
Ingredients

To Activate the Yeast

15 g fresh yeast
or 10 g active dry yeast
4 tbsp water
1 tsp sugar
1 tbsp all-purpose flour

For the Dough

50 ml oil
1 egg
3 tbsp sugar
200 ml warm water
½ tsp salt
500 g all-purpose flour

For the Filling

500 g shredded ham
500 g shredded or sliced mozzarella cheese
1 can sweet corn, drained
Oregano to taste

For the Topping

1 egg yolk, for brushing
Tomato slices
Grated Parmesan cheese, to taste
Oregano to taste

Instructions

In a small bowl, combine the yeast, water, sugar, and flour. Let it rest for about 5–10 minutes, until slightly foamy.
In a large bowl, combine the oil, egg, sugar, warm water, salt, and activated yeast mixture.
Gradually add the flour, mixing until a soft dough forms.
Knead for about 8–10 minutes, until smooth and elastic.
Cover and let rise in a warm place for approximately 40–60 minutes, or until doubled in size.
Divide the dough into two portions, making one slightly larger for the bottom and sides of the pan.
Roll out the larger portion and place it in a greased baking pan.
Spread the ham, mozzarella, corn, and oregano over the dough.
Roll out the remaining dough and place it over the filling, sealing the edges well.
Brush the top with egg yolk.
Arrange the tomato slices over the surface and sprinkle with Parmesan and oregano.
Bake in a preheated oven at 350°F (180°C) for about 30–40 minutes, or until beautifully golden.
Let rest for a few minutes before slicing. Serve warm with plenty of melted cheese.

08/27/2026

Loaded Baked Sandwich 🍔🧀

One of those recipes where you just add everything you can find in the fridge, and somehow it turns out absolutely delicious! 😮‍💨🤤

Ingredients

1 packet (about 300 g / 10 oz) tomato sauce
1 loaf sliced sandwich bread
3 tbsp mayonnaise per layer
2 packages sliced ham
400 g (14 oz) mozzarella cheese
4 tomatoes, sliced
½ smoked calabrese-style sausage, sliced
Olives to taste
Salt to taste
Oregano to taste
Creamy cheese spread, as needed

Instructions

Spread a layer of tomato sauce over the bottom of a baking dish.
Arrange a layer of sandwich bread and spread about 3 tablespoons of mayonnaise over it.
Top with ham, mozzarella, sliced tomatoes, and some olives.
Season with a little salt and oregano.
Add another layer of bread and repeat with mayonnaise, ham, mozzarella, and tomatoes.
Continue layering until the ingredients are used up.
For the final layer, add plenty of mozzarella, sliced sausage, tomatoes, and olives.
Finish with generous strips of creamy cheese spread and sprinkle with oregano.
Bake in a preheated oven at 400°F (200°C) for approximately 20–25 minutes, or until the cheese is melted and beautifully golden.
Remove from the oven, let rest for a few minutes, then cut into generous portions. Serve hot and creamy.

08/26/2026

Cheese Rondelli with Creamy White Sauce

🧀 Ingredients

For the Rondelli

500 g (1.1 lb) fresh lasagna sheets
400 g (14 oz) sliced mozzarella cheese
200 g (7 oz) sliced mild cheese, such as provolone or similar
200 g (7 oz) creamy cheese spread
100 g (3.5 oz) grated Parmesan cheese
Oregano to taste

For the White Sauce

3 tbsp butter
3 tbsp all-purpose flour
1 liter (4¼ cups) whole milk
200 g (7 oz) heavy cream
100 g (3.5 oz) grated Parmesan cheese
Salt to taste
Black pepper to taste
Nutmeg to taste

For the Topping

250 g (9 oz) shredded mozzarella cheese
100 g (3.5 oz) grated Parmesan cheese
Oregano to taste
🍽️ Baking Dish

Use a rectangular baking dish approximately 12 × 8 inches (30 × 20 cm).

👩‍🍳 Instructions
Lay out the fresh lasagna sheets and cover them with the mozzarella and sliced cheese.
Add small spoonfuls of creamy cheese spread, then sprinkle with Parmesan and oregano.
Roll each sheet tightly into a log and cut into pieces approximately 1½ inches (4 cm) thick. Set aside.
To prepare the white sauce, melt the butter in a saucepan and add the flour.
Stir for about 1 minute. Gradually pour in the milk, stirring constantly to prevent lumps.
Cook until the sauce begins to thicken.
Add the heavy cream and Parmesan. Season with salt, black pepper, and nutmeg.
Spread a generous layer of white sauce over the bottom of the baking dish.
Arrange the rondelli side by side and cover with the remaining sauce.
Top generously with shredded mozzarella, Parmesan, and oregano.
Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, until the cheese is melted and golden brown.
Serve hot and creamy.

08/26/2026

Condensed Milk Toffee

⏱️ Prep: 5 min | Cook: 15–25 min | 🍽️ Yield: approximately 20 pieces

Ingredients

1 tin (380–400 g) sweetened condensed milk
1 tbsp butter or vegetable oil
½ tsp vanilla, caramel, or butterscotch flavoring (optional)

Method

Place a non-stick pan over low heat.
Add the butter or oil, then pour in the condensed milk.
Stir continuously with a wooden spoon or silicone spatula.
Cook over low heat for 15–25 minutes, scraping the bottom and sides of the pan continuously to prevent burning.
The mixture will gradually thicken and change from cream-colored to a golden caramel/light brown.
Near the end of cooking, add your chosen flavoring and mix thoroughly.
Once the mixture is very thick and begins to pull away from the bottom of the pan, remove from the heat.
Transfer to a greased surface or container and allow to cool.
Once firm, cut or shape into small toffee pieces.

08/24/2026

Chocolate Mousse Cake 🍫❤️

An irresistible dessert for chocolate lovers! This cake combines a light chocolate sponge with a generous chocolate mousse filling and a rich, creamy ganache.

🧡 Ingredients

Chocolate Sponge Cake
3 eggs, whites and yolks separated
1 cup sugar
80 ml water
½ cup cocoa powder
1 cup all-purpose flour
1 level teaspoon baking powder
Chocolate Mousse
300 g (10.6 oz) milk chocolate
200 g (7 oz) heavy cream
200 g (7 oz) whipping cream
1 packet (12 g) unflavored gelatin
Syrup
1 cup water
3 tablespoons sugar
A few drops of vanilla extract
Ganache
200 g (7 oz) semisweet chocolate
100 ml heavy cream
Decoration
Fresh strawberries or cherries
Chocolate sprinkles
Chocolate shavings or curls

👩‍🍳 Instructions

Chocolate Sponge Cake
Beat the egg whites until stiff peaks form.
Add the egg yolks one at a time, continuing to beat.
Add the sugar and beat until pale and fluffy.
Add the water, then gradually fold in the cocoa powder and flour.
Finally, gently fold in the baking powder.
Pour the batter into a greased and floured 7-inch (17 cm) round cake pan.
Bake in a preheated 350°F (180°C) oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely before slicing.
Chocolate Mousse
Melt the milk chocolate in a double boiler or microwave in 30-second intervals.
Add the heavy cream and stir until smooth.
Prepare the gelatin according to the package directions and stir it into the chocolate mixture.
Whip the whipping cream until firm, then gently fold it into the chocolate mixture.
Refrigerate for about 10 minutes, just until it begins to thicken.
Syrup
Combine the water and sugar in a small saucepan.
Simmer for approximately 5 minutes, until the sugar has dissolved.
Remove from the heat, add the vanilla, and allow to cool.
Ganache
Melt the semisweet chocolate.
Add the heavy cream and stir until smooth and glossy. Set aside.
🎂 Assembly
Slice the cooled sponge cake horizontally into 3 layers.
Line the sides of the same cake pan or a cake ring with acetate.
Place the first cake layer in the bottom and moisten with syrup.
Spread a generous layer of chocolate mousse over it.
Add the second cake layer, moisten with syrup, and cover with more mousse.
Finish with the final cake layer and lightly brush it with syrup.
Refrigerate for at least 4 hours, or preferably overnight.
Carefully unmold and cover the entire cake with chocolate ganache.
Decorate with chocolate sprinkles, chocolate shavings, and strawberries or cherries.

✨ Tip: For beautifully defined layers, assemble the cake inside a ring lined with acetate and chill thoroughly before unmolding.

08/24/2026

Creamy Dulce de Leche Swiss Roll

A light and fluffy sponge cake filled with a generous layer of creamy dulce de leche. This beautiful rolled dessert is perfect for celebrations, afternoon coffee, or whenever you're craving something special.

🧡 Ingredients

For the Sponge Cake:

5 eggs
¾ cup sugar
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
2 tablespoons milk
1 pinch of salt

For the Filling and Decoration:

500 g (17.6 oz) dulce de leche
3 tablespoons heavy cream
Powdered sugar, for dusting
Fresh strawberries, for decoration (optional)

👩‍🍳 Instructions

Preheat the oven to 350°F (180°C) and line a 12 × 16-inch (30 × 40 cm) baking sheet with parchment paper.
Beat the eggs and sugar for about 5 minutes, until pale, thick, and fluffy.
Add the vanilla and milk, mixing gently.
Gradually fold in the sifted flour, baking powder, and salt, being careful not to deflate the batter.
Spread the batter evenly over the prepared baking sheet.
Bake for approximately 10–12 minutes, until lightly golden.
While still warm, turn the cake onto a clean kitchen towel or a sheet of parchment paper lightly dusted with sugar.
Gently roll the warm sponge and allow it to rest for a few minutes.
Combine 400 g of dulce de leche with the heavy cream to make a softer, creamier filling.
Carefully unroll the cake, spread the filling evenly, and roll it up again.
Refrigerate for about 1 hour.
Dust generously with powdered sugar and pipe the remaining dulce de leche over the top. Decorate with strawberries, if desired.

✨ Tip: Avoid overbaking the sponge cake. Keeping it soft and flexible is the secret to rolling it without cracking.

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