Chicken Pot Pie Noodle Skillet

 

INGREDIENTS

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 1/2 cups frozen peas and carrots, thawed
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 1/2 cups cooked chicken breast, cut into small cubes
• Salt & Pepper to taste

PREPARATION

Cook noodles al dente, according to package directions.
In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.
Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

Homemade Fried Mozzarella Sticks

 

Ingredients

• 1 1/2cups Italian-style dried breadcrumbs
• 1 1/3cups freshly grated Parmesan, divided
• 1teaspoon salt
• 2 16-ounce packages mozzarella cheese sticks
• 4 large eggs, beaten to blend
• 1 1/2cups vegetable oil

How To Make Homemade Fried Mozzarella Sticks

In a medium bowl, combine bread crumbs, 1 cup of Parmesan and salt.
Cut each mozzarella stick in half.
Beat eggs in a shallow bowl and dip the cheese sticks into the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Place the cheese sticks on a baking sheet, cover and freeze until frozen, about 2 hours.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve.

Crispy Black Bean Tacos

 

INGREDIENTS

• 2 (14-oz each) cans black beans, rinsed and drained
• 2 tablespoons taco seasoning
• 1/3 cup salsa
• Juice of 1 lime
• 1 1/2 cups Monterey Jack cheese, grated
• Small flour tortillas
• Olive oil, as needed
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.
Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.
Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.
To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.
To bake: Brush each side of taco with olive oil and arrange on a sheet pan. Bake in a pre-heated 450°F oven for 8-10 minutes. Flip tacos, return to oven and bake 8-10 minutes more. Let stand 3 minutes before serving.
Serve with sour cream, guacamole, cilantro, and/or salsa. Enjoy!

Slow Cooker Creamy Potato Bacon Soup

 

Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• ½ teaspoon salt
• ½ teaspoon dried dill weed
• ½ teaspoon ground white pepper
• ½ cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup

Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Broiled Lobster Tails

 

Ingredients

For the Broiled Lobster Tails:

• 4 lobster tails
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:

Prepare the Lobster Tails:
Start by thawing the lobster tails if they are frozen. Place them in the refrigerator for several hours or use a quick thawing method. To quick thaw, seal the lobster tails in a plastic bag and immerse the bag in cold water for 30-60 minutes.
Preheat your broiler to high and adjust the rack to the top position.
Use kitchen shears to cut the top of the lobster shells lengthwise down the center. This will expose the lobster meat.
Gently lift the lobster meat from the shells, keeping it attached at the tail end. Place the meat on top of the shells.
Prepare the Garlic Butter Sauce: 5. In a small saucepan, melt the unsalted butter over low heat.

Add the minced garlic and sauté for 1-2 minutes, or until the garlic becomes fragrant but not browned.
Remove the saucepan from heat and stir in the fresh lemon juice and paprika. Season with salt and black pepper to taste.
Broil the Lobster Tails: 8. Brush the garlic butter sauce generously over the exposed lobster meat.

Place the lobster tails on a broiler pan or a baking sheet lined with aluminum foil.
Broil the lobster tails for about 10-12 minutes, or until the lobster meat is opaque and slightly browned on top. Be sure to watch closely, as cooking time may vary depending on your broiler.
Garnish and Serve: 11. Once the lobster tails are cooked, remove them from the broiler.

Garnish with fresh parsley and serve hot with lemon wedges on the side.

Cook’s Notes:

To prevent overcooking, it’s essential to keep a close eye on the lobster tails while broiling, as cooking times can vary.
Broiled Lobster Tails are often served with drawn butter or additional garlic butter sauce for dipping.
You can easily adapt this recipe by adding your favorite seasonings or spices to the garlic butter sauce, such as a pinch of cayenne pepper for a touch of heat.
When serving, consider pairing the lobster tails with your choice of side dishes, such as garlic mashed potatoes, roasted vegetables, or a fresh green salad.
Broiled Lobster Tails are the epitome of gourmet dining at home. The combination of tender lobster meat and a delectable garlic butter sauce creates a masterpiece that’s perfect for special occasions or whenever you want to elevate your culinary experience. With this recipe, you’ll discover that cooking lobster tails can be both simple and spectacular. Enjoy the delightful taste of the sea in each succulent bite.

PINEAPPLE CHILI

 

INGREDIENTS

• 24 oz Italian ground sausage
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans diced tomatoes with seasoning
• 1 (20 oz) can pineapple tidbits in juice
• 3 (15 oz) cans pinto beans, drained and rinsed
• 1 (6 oz) can tomatoes paste
• 1 tablespoon chili powder
• 1 tablespoon cumin

PREPARATION How To Make Pineapple Chili

Add sausage, onions, and pepper to a large skillet over medium heat. Cook for 4-5 minutes then add garlic and continue cooking until fully browned. Drain fat and spoon meat mixture into the slow cooker.
Add tomatoes, pinto beans, tomato paste, and seasonings. Open can of pineapple and drain juices into the slow cooker. Place remaining pineapple in the the fridge, it will be used later in the recipe.
Stir slow cooker contents until fully combined and cook on low for 7-8 hours or high for 5 hours.
In last hour of cooking, stir in pineapple tidbits.
Serve hot with hot sauce, sour cream, cheese, and chips.

Best Ever Crock Pot Chicken and Dumplings

 

Ingredients

• 1 Onion, diced
• 6 Boneless skinless chicken thighs
  1can Cream of chicken soup
• 1can Cream of celery soup
• 2 tbsp.Fresh parsley, chopped
• 1tsp.Poultry seasoning
• 2c.Chicken broth
• 1can Buttermilk refrigerated biscuits
• 2c.Frozen mixed vegetables, defrosted
• Black pepper to taste

How To Make Best Ever Crock Pot Chicken and Dumplings

Layer the chopped onion on the bottom of your crockpot.
Place the chicken thighs on top of the chopped onion in a single layer.
In a mixing bowl, place 1 can of cream of chicken soup.
Pour a can of cream of celery soup into the mixing bowl.
Add 1 tsp of poultry seasoning to the mixing bowl.
Sprinkle in 2 tablespoons of chopped fresh parsley.
Add black pepper to taste.
Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.
Pour 2 cups of chicken broth over top of the chicken.
Set the crockpot to high for 5 hours and close the lid.
Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir.
Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices.
Layer the biscuits on the top of the chicken mixture in the crockpot.
Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture.
Serve topped with freshly chopped parsley.

Garlic Bread Pizza

 

Ingredients

• 1 Box Garlic Bread Texas Toast 8 slices
• 1 Jar Pizza Sauce
• Pepperoni or other pizza toppings
• 2 Cups Shredded Mozarella Cheese

How To Make Garlic Bread Pizza

Preheat oven to 375*.
Place the garlic bread on a cookie sheet that has been sprayed with non stick cooking spray.
Next add a little bit of pizza sauce to each slice of bread enough to cover the one side of the bread, then top it with pepperoni or your desired pizza toppings. Lastly, cover with cheese.
Continue this process until all the slices of bread are done.
Bake in the oven for 5-6 minutes or until cheese is melted.

SLOW COOKER RAVIOLI LASAGNA

 

Ingredients

25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)

1 lb. ground beef (can use mild sausage)

1 cup white onion diced

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. dried leaf oregano (not ground)

24 oz. marinara sauce (I use Rao’s)

8 oz. shredded mozzarella cheese (2 cups)

How To Make Slow Cooker Ravioli Lasagna

In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion. Add the salt, pepper, garlic powder, and oregano. Cook until the meat is browned. Don’t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.

Spray the slow cooker with non-stick spray.

Add half of the marinara sauce to the bottom of the slow cooker.

Add HALF of the bag of ravioli on top of that sauce.

Add all of the ground beef mixture over the ravioli.

Add the remaining ravioli over the meat.

Pour over the remaining sauce.

Sprinkle over the mozzarella cheese.

Place the lid on the slow cooker. Cook on LOW for 4 hours.

Serve and enjoy!

Notes

Should I thaw the ravioli?

Do not thaw the ravioli.

This recipe has been tested over and over with frozen ravioli and will work perfectly.

Can I use refrigerated-style instead of frozen ravioli?

I recommend using frozen for this recipe if at all possible.

If you can not find frozen, you can use the refrigerated style. You can cut down on the cooking time by an hour.

Crispy Honey Garlic Chicken

 

Ingredients

2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets

2 large eggs, beaten + 1 tbsp water

1 c flour

1 tsp cayenne pepper

1 tsp smoked paprika – regular is fine if you don’t have smoked

½ tsp salt

¼ tsp pepper

½ tsp garlic powder

¼ c vegetable oil

Honey Garlic Sauce:

½ c honey

2 tsp minced garlic

2 tbsp soy sauce

1 tbsp corn starch + 3 tbsp cold water

How To Make Crispy Honey Garlic Chicken

Place a saucepan on the stove, then add soy sauce, honey, and garlic. Stir until well blended.

Turn the heat to medium and allow the mixture to boil.

In a mixing bowl, add cold water and cornstarch. Stir until well mixed.

Pour the cornstarch into the pan and stir until well blended and thick.

Remove the pan from the heat.

In a mixing bowl, add flour, garlic powder, cayenne pepper, paprika, salt, and pepper. Whisk until well mixed.

In another mixing bowl, add 1 tbsp of water and eggs. Whisk until well mixed.

Dip each chicken slice into the egg wash, then into the flour mixture. Make sure to coat them well.

Place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the chicken pieces and cook each side for about 5 minutes or until golden brown.

Add the fried chicken slices into the bowl with the honey garlic sauce and toss until well co

ated.

Serve hot and enjoy!

Maid-Rites are a ground beef sandwich

 

Ingredients

• 1 pound lean ground beef
• 1 small onion, finely chopped (optional)
• 1/2 teaspoon salt
• 1 tablespoon prepared yellow mustard
• 1 tablespoon distilled white vinegar
• 1 teaspoon granulated sugar
• water
• salt and pepper, to taste
• steamed hamburger buns, for serving
• Topping ideas:
• ketchup, mustard, pickles, onions

Instructions

In a skillet, brown and crumble the ground beef with the onion and salt over medium-high heat until the meat is no longer pink. Be sure to make the crumbles small as it cooks. Drain any fat, if necessary.
Add the mustard, vinegar, and sugar to the beef mixture. Add enough water to just cover the meat. Bring the mixture to a boil. Reduce the heat to medium-low heat and continue to cook uncovered, stirring occasionally, until most of the water has evaporated. Taste and then season with additional salt and pepper to taste.
Serve the meat mixture on steamed buns with desired toppings.

Patty Melts with Secret Sauce

 

Ingredients

• For the patty melts:
• 1 lb.Ground beef
• 6 Slices rye bread
• ½ tsp.Onion powder
• ½ tsp.Garlic powder
• Salt and pepper to taste
• 6 Slices cheddar cheese
• 6 Sliced provolone cheese
• 6 Tbsp.Butter softened and unsalted
• For the secret sauce:
• ¼ C.Mayonnaise
• 2 Tbsp.Chopped bacon pieces
• 3 Tbsp.Ketchup
• 1 tsp.Sugar
• 1 tsp.Relish

How To Make Patty Melts with Secret Sauce

Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.
Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.
While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
Wipe the skillet used to cook the meat clean and reduce the heat to medium.
Butter one side of each piece of bread well.
Place three pieces of bread buttered side down in the skillet.
Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.
Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.
Toast the other side of the bread well, and then serve.

Irish Bacon Cabbage And Potato Soup

 

INGREDIENTS

1/2 lb (about 2) potatoes, washed

1/2 lb bacon, cut in quarter pieces

1 onion, finely chopped

1 carrot, peeled and finely sliced

4 to 5 cups chicken stock

1 bay leaf

1/2 cabbage, roughly chopped

Parsley, chopped (for garnish)

Kosher salt and freshly cracked black pepper, tot aste

PREPARATION

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.

In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.

Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.

Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.

Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.

Season with salt and pepper, remove bay leaf, and garnish with parsley.

Serve and enjoy!

CHEESECAKE FRUIT SALAD

 

INGREDIENTS:

1 (8 oz) package cream cheese, room temperature

1 1/2 cups thawed frozen whipped topping, thawed

1/4 cup vanilla Greek or triple cream yogurt

1/4 cup powdered sugar, sifted

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)

How To Make Cheesecake Fruit Salad

Combine cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in medium bowl using electric mixer. Blend until completely smooth.

In large bowl combine fruit. Pour cheesecake dressing over fruit and toss to combine. Serve immediately or place in refrigerator to chill until serving (up to 2 hours).

Crack Chicken Casserole

 

Ingredients

2 cups cooked and shredded chicken

1 cup cooked and crumbled bacon

16 ounces frozen shredded hashbrowns

16 ounces sour cream

1 can cream of chicken soup, 10.5 ounces

4 tablespoons melted unsalted butter

1 packet ranch seasoning, 1 ounce

2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine the shredded hashbrowns, sour cream, cream of chicken soup, melted butter, 1.5 cups shredded cheese, and ranch seasoning. Mix well.

3. Stir in the cooked and shredded chicken, followed by the 1/2 crumbled bacon.

4. Spread mixture evenly in a greased 9×13-inch baking dish.

5. Sprinkle remaining shredded cheddar cheese and bacon over the mixture in the baking dish.

6. Bake in the preheated oven for 40 minutes, or until cheese is melted and casserole is heated through.

Enjoy your delicious Crack Chicken Casserole with its creamy and savory flavors that are sure to please everyone at the dinner table. This comforting dish is perfect for any occasion and will surely become a family favorite.

Patty Melt Recipe

 

Ingredients

2 pounds ground beef

2 tablespoons Worcestershire sauce

½ teaspoons garlic powder

½ cup butter divided

1 extra-large sweet onions peeled and sliced into thin strips

12 slices thick-cut sandwich bread Texas toast

6 slices American cheese

6 slices Swiss cheese

2 tablespoon yellow mustard

Salt and pepper

How To Make Patty Melt Recipe

Set a large sauté pan, or skillet over medium heat. Add 4 tablespoons of butter to the skillet. Once melted, stir in the onion slices. Sprinkle the onions generously with salt and pepper. Turn the heat down to medium-low and stir the onions. Continue to stir and sauté the onions for 15 to 20 minutes, until they are soft and caramelized on all sides. Then turn off the heat.

Meanwhile, set out a large mixing bowl. Place the ground beef in the mixing bowl and add 2 tablespoons of Worcestershire sauce, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Crumble the ground beef with your hands, mixing the seasonings throughout the meat. Then press the ground beef into the bottom of the bowl and use a butter knife to divide into six equal portions.

Place a large sheet of parchment paper or foil on the countertop. One at a time, shape the ground beef portions into very flat ovals that are larger than your bread slices. (They will shrink as they cook.)

Set out 12 slices of thick-cut sandwich bread. Slather a generous teaspoon of yellow mustard over six of the slices.

Preheat a griddle, or a large skillet, to medium heat. (If using a skillet, you will most likely have to work in batches.) Carefully move the patties to the griddle or skillet. Sear the patties for 3 minutes per side.

Once you have flipped the patties over, place an equal portion of caramelized onions on top of each patty, spreading them out so the onions cover the meat entirely. Layer one slice of American cheese and one slice of Swiss cheese on top of each patty. Continue to cook until the hamburger patty has cooked for at least 6 minutes, total.

Now carefully move each loaded hamburger patty to the slices of bread with the mustard on top.

Wipe off the griddle with a paper towel. (It’s best to use a spatula to move the paper towel around the griddle, so you don’t burn your fingers.)

Now place 2 tablespoons of butter on the griddle and spread it around to cover the surface. Place the stacked patty melts on the griddle, and cover with the additional slices of bread.

Toast the bread for 2 to 3 minutes, until golden brown. Turn the heat down to medium-low if needed and watch them carefully.

Once they are ready to flip, add the final 2 tablespoons of butter to the griddle. Flip the patty melts over as the butter melts. Toast for another 2 to 3 minutes to make sure the second side is perfectly toasted.

Flip the patty melts onto a cutting board, making sure the cheese is on top of the patties. Cut th

em in half and serve immediately.

Spicy & Creamy Cajun Corn on the Cob

 

Ingredients

4 ears of corn, husked

2 tablespoon olive oil

Salt and pepper, to taste

4 tablespoon mayonnaise (I used vegan mayo for a healthier twist)

⅓ cup sour cream or Mexican crema

1 ½ teaspoon cajun spice

1 ½ teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon cilantro, finely chopped

½ cup feta or cotija cheese, crumbled

1 tablespoon fresh lime juice

1 teaspoon chipotle or chili powder (optional, but recommended for that extra kick)

Instructions

Prepare the Grill: Preheat your grill to medium-high heat. While it’s heating, brush each ear of corn with olive oil and season with salt and pepper.

Grill the Corn: Place the corn on the grill and cook, turning occasionally, until it’s charred and tender. This should take about 10-15 minutes.

Mix the Cajun Cream: While your corn is grilling, mix together the mayonnaise, sour cream (or Mexican crema), cajun spice, smoked paprika, onion powder, and garlic powder in a bowl. Make sure it’s well combined.

Dress the Corn: Once your corn is grilled to perfection, remove it from the grill and immediately brush each ear with the spicy cajun cream mixture.

Add the Toppings: Sprinkle the coated corn with crumbled feta or cotija cheese, chopped cilantro, and drizzle with lime juice. For those who love a fiery kick, a sprinkle of chipotle or chili powder is the way to go.

Serve and Enjoy: Present your masterpiece on a platter and watch as it becomes the star of your meal. Dive in and enjoy the mix of smoky, creamy, and spicy flavors. It’s truly a taste sensation!

Pro Tip: If you’re not a fan of the grill, you can also boil or steam the corn until tender. Just make sure to char it slightly on a stovetop or with a kitchen torch for that smoky flavor.

How To Store Leftovers:

Wrap individual corn cobs in plastic wrap or aluminum foil.

Store in the refrigerator for up to 3 days.

To reheat, you can microwave for 1-2 minutes or warm them on the grill or in the oven until heated through.

Hints & Hacks:

If you’re short on time, you can buy pre-mixed Cajun seasoning instead of making your blend.

For those who like it extra spicy, consider adding a touch of cayenne pepper to your spice mix.

Corn can also be cooked in the oven: just roast at 400°F for 20-25 minutes, turning occasionally.

Serving Suggestions:

Pair your Cajun Corn on the Cob with grilled chicken, BBQ ribs, or a zesty shrimp boil. Throw in a refreshing summer salad and you’ve got yourself a feast!

Frequently Asked Questions (FAQs):

Can I make this recipe ahead of time?

Yes, you can grill the corn ahead of time and then simply warm it up when you’re ready to serve, followed by adding toppings.

What if I don’t have a grill?

You can roast the corn in the oven at 400°F for about 20 minutes or until tender.

Can I use regular paprika instead of smoked paprika?

While you can, smoked paprika gives a distinctive smoky flavor that’s hard to replicate.

Did you love this recipe? Make sure to pin it to your favorite Pinterest board to save for later and share with friends!

In conclusion, Cajun Corn on the Cob isn’t just another corn recipe; it’s an experience. Whether you’re hosting a backyard BBQ, a family get-together, or simply want a flavorful side dish for dinner, this recipe is a must-try.

If you tried this recipe, let us know how it turned out! Don’t forget to share your culinary creations on social media wi

th the hashtag #UltimateCajunCorn. Bon appétit!

say anything to stay active.

 

            say anything to stay active.

Ingredients:

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon fresh lemon juice

1/2 teaspoon paprika

1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

In a large skillet, melt the butter over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant and lightly golden.

Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.

Stir in the fresh lemon juice, paprika, red pepper flakes (if desired), salt, and black pepper. Cook for an additional 1-2 minutes, allowing the flavors to blend.

Remove the skillet from heat and garnish the garlic butter shrimp with freshly chopped parsley.

Serve the shrimp hot, either as an appetizer or as a main dish. Squeeze lemon wedges over the shrimp for an extra burst of citrus flavor.

You can enjoy the garlic butter shrimp on its own, or serve it over cooked pasta, rice, or a bed of greens.

This Garlic Butter Shrimp recipe is quick, flavorful, and perfect for a satisfying meal. Enjoy!

Calamar frit croustillant

 

Calamar frit croustillant 

Recette 

Ingrédients :

1 tasse de lait de beurre

1 livre de calmar (nettoyé et séché coupé en anneaux de 1 ⁄2 pouce épais)

1 1 ⁄2 tasses de farine

1 cuillère à café de sel

1 cuillère à café de paprika

1 cuillère à café d'ail en poudre

1 ⁄2 cuillère à café de poivre noir

2 1 ⁄2 tasses d'huile de canola

1 cuillère à soupe de persil frais haché, pour garnir

Ingrédients optionnels :

coins de citron, à servir

Mayo sriracha, pour tremper

Itinéraire:

Dans un bol moyen, ajouter le babeurre et le calamar tranché, bien mélanger pour que les morceaux soient bien enduits.

Réfrigérer pendant 30 minutes.

Dans un autre bol moyen, remuer ensemble la farine, le sel, l'ail en poudre, le paprika et le poivre noir.

Quand c'est le moment, enlevez le calmar du réfrigérateur et secouez l'excès de babeurre des tranches.

Ajoutez le calmar au mélange de farine par lot, en lançant bien pour s'assurer que chaque pièce est correctement revêtue.

Versez l'huile dans une grande poêle ou un pot lourd et chauffez-la sur moyen jusqu'à ce qu'elle atteigne 375

Alignez une poêle avec des serviettes en papier et posez-le près de la poêle.

Travailler en petits lots, faire frire le calmar pendant environ 2 à 4 minutes jusqu'à ce qu'il soit brun doré.

À l'aide de pinces ou d'une passoire araignée, enlevez le calmar de l'huile et transférez-le dans la plaque doublée

Assaisonner les calamars frits avec plus de sel si besoin.

Servir chaud avec des coins de citron et de la sauce marinara pour tremper.

STEAK AND SHRIMP SCAMPI

 

            STEAK AND SHRIMP SCAMPI

Ingredients

½ lb. linguine

2 Tbsp unsalted butter

2 Tbsp olive oil

1 Tbsp minced garlic

¼ tsp red pepper flakes

½ lb. jumbo shrimp (or size of your choice), peeled and deveined

⅛ tsp salt

⅛ tsp pepper

⅓ cup white wine or chicken broth

3 Tbsp lemon juice

3 Tbsp finely chopped parsley, plus more for garnish

Directions

Add linguine to an outsized pot of salted boiling water and let cook until hard , about 7 minutes. Drain well.

While  pasta is cooking, add butter and vegetable oil to an outsized skillet  over medium heat. Add garlic and red pepper flakes and cook for one  minute.

Add shrimp, salt, and pepper to pan and cook, stirring  frequently, until shrimp are cooked through and pink, about 5 minutes.  Remove shrimp to a plate and put aside .

Stir in wine (or chicken  broth) and juice and cook for 1 minute. Remove skillet from heat and  stir in parsley. Add linguine and shrimp back to skillet and toss to  coat in sauce.

Divide between two plates or bowls and top with sliced steak. Sprinkle on additional chopped parsley.

Garlic Butter Steak

Heat  an outsized forged iron pan over high heat and sprinkle steak with salt  and pepper. When pan is hot, brush steak lightly with oil.

Place  steak in pan and cook for about 3-4 minutes on all sides , until cooked  to desire doneness (should be about 135 degrees for medium rare and 140  degrees for medium).

While steak is cooking, mix butter and garlic together during a small bowl.

Top steak with spread and let it rest for about 5 minutes before slicing (be bound to slice against the grain).