Chef Genevieve LaMonaca

Crunchwrap Supremes! Crispy, cheesy, and packed with all the good stuff. Recipe below and on my blog. This dinner recipe is quick, easy, and perfect for weeknight cravings✨ #HomemadeCrunchWrap #EasyDinnerIdeas #CrunchWrapSupremeRecipe Recipe (Serves 4) 1lb lean ground beef 1 envelope taco seasoning 3/4 cup water 5 - 10” flour tortillas (I like mission brand burrito size) 4 Tostadas 1 cup shredded Mexican blend cheese 1/2 cup sour cream 1/2 head iceberg lettuce (shredded) 2 Roma tomatoes (diced) Directions: Start by browning 1 pound of ground beef, add taco seasoning with water and cook until thickened. Shut off heat. To a 10 inch flower tortilla, add some shredded cheese in the center followed by ground beef. Top with a tostada spread on sour cream, shredded iceberg lettuce, diced tomatoes and more cheese. Cut another flour tortilla into quarters. Place one of the quarters on top then fold the tortilla’s sides up towards the center, folding the next piece slightly over the last. Grill folded side down on medium low heat for two minutes, flip then grill other sude for two more minutes until golden and crispy. Slice in half and serve! Enjoy!

Dalgona Cookies! This two ingredient cookie is simple to put together and fun for the whole family. Will you survive the squid game Dalgona cookie challenge? Dalgona Cookies (Makes 3) Ingredients: 1/2 cup sugar 1/4 tsp baking soda Directions: Melt sugar on medium heat in a nonstick pan. Stir frequently until all the sugar has liquified (no white spots left) then shut off the heat. Continue stirring until fully absorbed and there are no clumps left (I use my spatula to press out any remaining clumps) Tilt the pan so the sugar is towards the one side then add in baking soda. Working quickly, stir in the baking soda, then immediately pour onto parchment paper in 3 sections. After about 20-30 seconds, use a flat surface to flatten out the cookie then press cookie cutters in about halfway down. Allow to fully dry. Objective: The goal is to cut or carve the imprinted shape out of the dalgona cookie without breaking it. If the cookie cracks or the shape breaks, you lose. Start with a Timer: Set a time limit, like 5–10 minutes, to increase the challenge. Distribute the Cookies: Each player gets one dalgona cookie. Begin Carving: Using a needle, pin, or toothpick, carefully trace along the edges of the shape to separate it from the cookie. You can lick the back of the dalgona to soften it and make it easier to carve (this is a common strategy from Squid Game) Win or Lose: If you successfully extract the shape without breaking it, you win. If the cookie cracks or the shape breaks, you’re out. #SquidGames #DalgonaCookie #FunRecipe #DalgonaCookieRecipe

Bourbon Brown Sugar Glazed Bacon Wrapped Shrimp 🥓🍤 #ChristmasAppetizers #HolidayAppetizers #BaconWrappedShrimp Ingredients: 1 lb Jumbo shrimp, shelled and deveined, tail on 8-10 slices bacon, clasic cut Garlic salt tt Pepper tt Parsley, minced, for garnish Glaze: 4 tbsp brown sugar 2 tbsp bourbon 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 1/2 tsp salt 1 tbsp apple cider vinegar 1 tbsp olive oil Directions: Lay bacon down on a sheet pan then place another sheet pan on top Bake in 400° degree oven for 10 minutes. (Laying another sheet pan on top will prevent the bacon from curling. Meanwhile pat dry shrimp then season with garlic salt and pepper to taste. Cut your parcooked bacon slices in half lengthwise. Starting wrapping from the tail side. Wrap bacon around the shrimp slightly overlapping then tuck the end piece of bacon underneath. Air fry 7 minutes (or bake convection 450° for 10 minutes) then under the broiler for 3 minutes Meanwhile to a pan on medium low heat, add brown sugar and bourbon. Tip pan to ignite the alcohol and allow it to burn out, about 15 seconds. Once the flames subsides add water and your spices. Whisk together then add apple cider vinegar and olive oil. Whisk until slightly thickens then transfer to a bowl Once your shrimp is cooked and bacon is crispy, brush on your glaze Finish by garnishing with minced parsley. Enjoy!

Prime Rib Dinner with Au Jus, Horseradish Potato Purée and Prosciutto Wrapped Asparagus #primerib #ribeye #christmasdinner #holidayrecipes Prime Rib with Horseradish Potato Puree, Prosciutto Wrapped Asparagus and Au Jus Sauce 6- 8lb boneless prime rib (1st cut) Salt TT Pepper TT Allow prime rib to come to room temperature for 2 hours. Season heavily with salt and pepper. Place on a roasting rack and roast 250F until the internal reached 115°. Rest 1 hr then sear on all sides. Horseradish Potato Purée: 3 russet potatoes, peeled, diced 1/2 cup melted butter 1/2 cup heavy cream 3 tbsp prepared horseradish 1/2 cup sour cream Salt tt Directions: Peel, dice and boil potatoes in heavily salted water until tender. Pass-through a ricer or fine mesh sieve. Stir in all remaining ingredients Prosciutto Wrapped Asparagus: 48 asparagus spears 6 slices prosciutto Cream cheese Olive oil pepper tt Directions: Slice prosciutto slices in half lengthwise. Spread a layer of cream cheese on the prosciutto slice. Place 4 asparagus spears on the prosciutto slice, then roll up. Place on a sheet pan and drizzle on olive oil and season with pepper. Roast in 400 degree oven for 7-10minutes. Au Jus Sauce: Drippings from seared prime rib 1 shallot, minced 1 cup red wine (Cabernet) 1 cup beef stock 1 T Worcestershire (optional) 1 sprig thyme 1 sprig rosemary Directions: remove all but 1 tbsp leftover fat dripping after searing your roast. Add in minced shallots and sauté scraping up the brown bits. Once softened deglaze with your wine. Cook until reduced by half and add your beef stock and herbs. Simmer five minutes and then strain. Enjoy!

Beef Wellington! The ultimate showstopper for your holiday table 🎄✨ with buttery, flaky pastry and perfectly cooked tenderloin wrapped in savory mushroom duxelles and prosciutto. #holidayrecipes #ChristmasDinner #BeefWellington #ChristmasRecipes Ingredients: 2 lbs beef tenderloin center cut canon (ask your butcher) 1-2 T avocado oil for searing Salt Pepper 6 slices prosciutto Dijon (optional) Pastry Dough: 1 1/2 cups + 1 Tbsp bread flour 3/4 cup butter (6oz) cubed cold butter 1/2 tsp salt 1/4 cup ice cold water Mushroom Duxelles: 8 oz shallots (about 3 or 4) 1 lb Mushrooms, cremini 6 Tbsp butter 1 tsp thyme leaves 1 Tbsp minced Pasrley 1/4 cup Sherry wine Salt and pepper tt Egg Wash: 1 egg +1 tsp water Make your pastry dough: Add flour, salt and cold cubed butter to a counter top mixer and using a paddle, combine on lowest speed until the butter is turned into crumbs and all the flour is incorporated. Pour in your ice water and mix until combined. Place dough onto counter and form into a ball then flatten, wrap with plastic wrap and chill. Portion a 2lb center cut (Chateaubriand) from a whole beef tenderloin or ask your butcher. Pat dry, season heavily with salt and pepper. Sear on all sides in avocado oil. Roast in a 150F oven until you have an internal temp of 115F (for rare +) OR 125F (medium rare), refrigerate. (Alternatively, you can also cook sous vide at 130F for 3 hours) Prep your mushroom duxelles: Mince 8oz shallots and finely chop 1lb cremini mushrooms. Mince 1 tsp thyme and 1 Tbsp parsley. Sautee shallots and mushrooms in 6 Tbsp butter until almost all moisture has evaporated. Add thyme and cook until fragrant (about 2 minutes longer). Deglaze with wine. Cook until pan is dry, add minced parsley, season with salt and pepper and set aside to cool. Roll out a sheet of plastic wrap. Lay out 6 slices of prosciutto in the center slightly overlapping then spread on your mushroom duxelles. Place beef in the center (optional: brush with dijon) then pull up the prosciutto on the beef with the help of the plastic wrap. Roll tightly in the plastic wrap creating a tight seal. Refrigerate. Roll out a sheet of pastry dough big enough to fit around the Wellington on parchment paper. Remove Wellington from fridge, remove plastic wrap and place in the center of the mushroom duxelles spread. Brush egg wash on the top section. Pull up the bottom section of the dough onto the Wellington then pull the top over. Gently press the dough together then flip the Wellington over to seam side down. Press down the extra dough on the sides then slice off excess. Fold the remaining edges underneath. Place Wellington on a parchment lined sheet pan, cover with plastic wrap and chill in the fridge until ready to cook. Optional: If making the decorative lattice, you will need to double your pastry dough recipe. Roll out dough and use a pastry roller cutter. Trim off them edges then gently place on your Wellington. Add rosemary sprigs in the holes for an extra festive touch. Cover and chill until ready to cook. Brush egg wash on Wellington and cook in a 425F oven for 25 minutes. Once crust is golden brown, cover loosely with foil and lower heat and cook until the internal reaches 115F Allow to rest then slice and serve. TIP: I like to measure my canon lengthwise side to side then the circumference by using butchers twine this will help me determine the size I need to make my prosciutto bed and pastry sheet.

#ad These festive holiday cookies are a showstopper—and they’re gluten-free, vegan, and free of artificial dyes! Thanks to @Sprouts Farmers Market, I was able to gather all the ingredients for these adorable creations. Perfect for a fun family activity or a sweet addition to your holiday table, these cookies can be prepped in advance and refrigerated until you’re ready to enjoy. Products and step-by-step instructions below ⬇️ Reindeer cookies: Simple Mills double chocolate vegan gf cookies Miss Jones vegan gf chocolate frosting Glutino vegan gf mini pretzel twists Yum Earth vegan gf organic giggles Directions: Add vegan chocolate frosting in the center and the top corners of the cookie. Add gluten free pretzel twists for the antlers and a candy button nose. Santa Hats: Goody Girld vegan gf birthday cake sandwich cookies Miss Jones vegan gf vanilla frosting Strawberry, tops removed Dandies vegan gf marshmallows Directions: Cover the sides and top of the cookie with vanilla white frosting, top with a strawberry and half a vegan mini marshmallow. Christmas Tree Ornaments: Goody Girld vegan gf birthday cake sandwich cookies Watkins no artificial dyes decorating sugar, green and red Supernatural no artificial dyes decorating sugar, white Free 2B vegan gf dark chocolate sunflower butter mini sun cups Directions: Spread vanilla frosting on cookie, add holiday colored sprinkles and secure on half a mini sunflower butter cup with more frosting. #ChristmasCookieDecorating #VeganCookieDecorating #VeganRecipes #GlutenFreeRecipes #ChristmasCookies #FoodRestrictionsFriendly #LoveSprouts

Pizza Stuffed Christmas Stockings! 🍕🎅 Inspired be Santa’s Ways on @Cafe Casino Ingredients: 1 can pilsbury pizza dough sheet 6 Tbsp marinara 6 Tbsp shredded mozzarella cheese Butter Parmesan cheese (Optional) 2 tsp pesto for added color (Optional) 2 tsp marinara for added color Directions: Roll out a sheet of pizza dough. Use a rolling pin to widen the surface area if needed. Cut into three even rectangle sections then cut an inch strip off from the top. To each section, spread on 2 Tbsp marinara then sprinkle on 2 Tbsp shredded mozzarella cheese. Gently roll over to seam side down. Pinch the bottom together, cut off any excess dough then tuck underneath. Repeat the same process for the top. Move the bottom half to the side to resemble the shape of a Christmas stocking. Wrap the extra dough strips around the top and tuck under. Optional: brush on some marinara and/or some pesto to add festive colors. Bake in a 400°F oven for 14 minutes or until golden the brush on melted butter and grate on Parmesan cheese for the furry top effect. Enjoy! #ChristmasRecipe #PizzaStuffedStockings #FunChristmasRecipe #FestiveRecipe #CafeCasinoPartner

#ad Lasagna Soup✨This rich, flavorful dish is the ultimate comfort food on a chilly evening ❄️🍲. Warm, satisfying, and filling the house with an irresistible aroma—it’s everything you crave in a cozy meal 🏠✨ I was able to find everything I needed at @Sprouts Farmers Market Crock Pot Lasagna Soup Recipe Ingredients: 1 small or 1/2 large yellow onion, diced 4 cloves garlic, minced 1lb Sprouts grass fed lean ground beef 2 Tbsp Sprouts tomato paste 1 28oz can Sprouts crushed Roma sauce 1 14.5oz can Sprouts petite diced Roma tomatoes 4 cups Sprouts grass fed beef broth 2 cups water 2 tsp dried Italian seasoning 2 tsp salt 1/2 tsp red pepper flakes 1/2 lb Sprouts organic lasagna noodles, broken in bite sized pieces Handful of freshly torn basil + more for garnish For the cheese mixture: 1 cup Sprouts shredded mozzarella cheese 1 cup ricotta cheese 1/2 cup grated parmesan cheese 1 tsp dried parsley flakes Salt and pepper to taste Heat a large non-stick skillet over medium heat. Sautee onions until translucent then add the garlic, cook one more minute. Add the beef and cook on high heat until browned. Add tomato paste and cook until deepened in color. Transfer to a crock pot. Add ground beef mixture, crushed Roma tomatoes, petite diced tomatoes, beef broth, water, Italian seasoning, red pepper flakes and salt. Cook on low for 6-8 hours or high for 2-3 hours. Thirty minutes before serving, add the broken lasagna pieces and turn on high. (The lasagna noodles will take 30 minutes to cook). Stir in fresh basil just before serving. For the cheese mixture, combine shredded mozzarella cheese, ricotta cheese, Parmesan cheese, parsley flakes and salt and pepper. Serve lasagna soup in a bowl with a scoop of the cheese mixture and garnish with more fresh basil leaves. Enjoy! Substitutions found at Sprouts: Gluten free - swap lasagna noodles with gluten free pastas such as fusilli, penne, elbows or rotini Dairy free - swap for dairy free versions of shredded mozzarella and Parmesan cheese Vegetarian- swap with plant based ground beef Vegan - swap with plant-based ground beef and dairy free versions of shredded mozzarella and Parmesan cheese #LasagnaSoup #CrockpotRecipes #SlowCookerRecipes #LoveSprouts #DinnerRecipes

Prosciutto Melon Roses 🌹 #ValentinesDay #ValentinesDayAppetizer #ProsciuttoMelon

Buffalo Chicken Crispy Wonton Cups inspired by Golden End Zone on @Cafe Casino Perfect for Game Day and simple to make 🏈 Buffalo Chicken Crispy Wonton Cups Makes 24 2 cups (8oz) shredded rotisserie chicken 1.5 cups shredded Mexican cheese 1 cup ranch 8oz cream cheese 1/4 cup buffalo sauce (or more if you like spicy) 1/2 cup sliced green onion 1/2 tsp garlic salt 24 wonton wrappers Garnish: Ranch and green onions Directions: Press wonton wrappers into each muffin cup. Spray with oil and bake in a 350°F oven for six minutes. To a bowl, combine shredded chicken, shredded cheese, ranch, cream cheese, buffalo sauce, green onions and garlic salt. Mix well then spoon into cooked wonton cups. Return to oven until heated through (about 8 minutes) Garnish with more ranch and green onions. Enjoy! #GameDayRecipes #GameDayAppetizers #BuffaloChickenCups #BuffaloChickenRecipe #Cafecasinopartner

Crispy Mini Tacos 🌮 Simple, crispy and delicious and perfect for game day!✨ #Tacos #GameDayRecipe #MiniTacos #CrispyMiniTacos Crispy Mini Tacos 🌮 Makes 12 Ingredients: 1lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken) 12 street size corn tortillas 8oz Mexican shredded cheese 1 cup salsa 1 cup sour cream Cilantro for garnish Directions: Cook your meat of choice and set aside. Spray a foil lined sheet pan with oil then lay on your corn tortillas. Add meat and top with shredded cheese. Bake in a 425°F oven for 2 minutes until cheese has just melted. Fold tortillas in half and return to oven for 12 more minutes or until tortillas are crispy. Serve with salsa and sour cream. Garnish with cilantro. Enjoy!

Pizza Roses! 🍕🌹 for your special Valentine 🥰 #PizzaRoses #ValentinesDay ##ValentineRecipe Pizza Roses Recipe makes 6 1 sheet pizza crust dough 3/4 cup marinara sauce 6oz shredded mozzarella cheese 6oz pepperoni slices Bake 425°F for 15minutes

Healthy Ranch✨ Skip the store-bought! 🥗 This homemade ranch is creamy, flavorful, and guilt-free—only 10 calories per serving! 🙌 Perfect for salads, dips, and more. #HealthyRanch #WeightLossRecipes #LowCarbRecipes #ranchrecipe #Ranch Homemade Healthy Ranch 16 servings (2Tbsp) 10 calories, 0 fat, 0 net carbs Ingredients: 1.5 cups Two Good yogurt brand low-fat Greek yogurt 3 tbsp water 2 tbsp white vinegar 2 tsp sweetener (I like erythritol) 1 tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp dried chive 1 tsp dried dill 1 tsp dried parsley 1/2 tsp pepper Combine all ingredients. Store in fridge up to 2 weeks. Enjoy!

Homemade Gnocchi Recipe. Just 3 ingredients—potatoes, egg yolk, and flour that come together for make soft, pillowy perfection. Full recipe below and on my blog! #HomemadeGnocchi #ComfortFood #HomemadeGnocchiRecipe #dinnerrecipes Recipe: Serves 2-4 1 large or 2 small russet potatoes (need 300g or 2.5 cups after cooking/riced) 100g flour (or 2/3 cup) 1 egg yolk Salt Directions: Peel, dice, and boil potatoes in heavily salted water until fork tender. Pass potatoes through a ricer into a bowl. (You need 300g of cooked potato or 2.5 cups) While still warm, place potatoes on a lightly floured dusted work surface area. Make a dome in the center of the potatoes and add in the egg yolk in the center. Spread 100g (or 2/3 cup) of flour around the edges. Cut through the dough using a bench scraper or dough cutter until you have a crumbled consistency then use your hands too knead until just combined. Do not over-knead. Rest covered for 10 minutes. Split dough into 4 sections. On a lightly floured work surface, roll each section into a log about 1 inch thick then cut into smaller sections (pillows). Keep on a floured dusted surface to prevent from sticking. For grooves: If you prefers gnocchi with grooves, you can use the back a fork to roll the dough down on to creates the indents. (Place cut side down on fork tines, then using pressure, press dough down along the fork tines while rolling). Cook the dough: Working in batches, drop the gnocchi in simmering salted water. As soon as they float to the top, immediately remove with a slotted spoon and transfer to an oiled surface area. Toss in your favorite sauce, sear with butter and sage or combine with pesto. Enjoy!