Seafood Mac N Cheese Recipe

 

Ingredients :

For the seafood:

¾ lb. bay scallops

¾ lb. uncooked shrimp, de-veined and tails off

¾ teaspoon salt free Cajun seasoning

½ teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¾ teaspoon Kosher salt

1 teaspoon olive oil

For the sauce and pasta:

2-3 cups (8-12 oz) dried cavatappi pasta

⅓ cup unsalted butter

⅓ cup all purpose flour

2 cups whole milk

¾ cup half and half

¾ teaspoon Kosher salt

1 teaspoon salt free Cajun seasoning*

½ teaspoon cayenne pepper

½ teaspoon smoked paprika

1 ½ cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese, divided

3/4 cup shredded Pecorino Romano cheese, divided

Directions :

In a bowl, combine the bay scallops, shrimp, and all seasonings. Toss well to combine.

Heat a skillet over medium high heat. Add olive oil to coat. Add the seafood and cook until browned on both sides and no longer translucent, about 1.5-2 minutes per side. Remove to a plate and set aside.

Start a large pot of water to boil, adding about 1 Tablespoon of Kosher salt. When the water is boiling, cook pasta to al dente, according to package directions. Drain. If the sauce is not prepared yet, coat the pasta with olive oil so it doesn’t stick together.

While the pasta is cooking, prepare the sauce. Heat the milk in the microwave or on the stove top until very hot but not boiling.

In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in

the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Lower the heat.

Slowly start pouring in the milk, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the milk.

Increase the heat back to medium and cook the mixture, whisking continuously, another 3-5 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain.

Lower the heat back to low and stir in the seasonings: salt, Cajun, cayenne, and paprika. Taste and additional seasonings if desired.

Add all of the Monterey Jack cheese and 1/2 cup each of the cheddar and Pecorino, stirring to melt. If the sauce becomes too thick, add a splash or two of warm milk to thin it out.

Add the sauce and shrimp mixture to the pasta, reserving about 1 cup of the cooked pasta. Test for creaminess. If it’s too saucy, stir in the remaining pasta.

Spoon the pasta into a deep dish pie plate or 9 x 9 inch square casserole dish. Sprinkle with remaining shredded cheese. Place under the broiler for 4-5 minutes or until cheese is melted and golden. Serve.

Enjoy !!

BAKED MACARONI AND CHEESE RECIPE

Ingredients :

3 cups elbow macaroni uncooked

1 ½ cups milk

1/2 cup heavy whipping cream

1 cup Colby & Monterey Jack shredded (cheese blend)

6-8 oz Velveeta cheese shredded (feel free to cut back on the Velveeta if you don’t want it to be super creamy)

1 cup sharp cheddar shredded (can use less if you don’t like a sharp taste in your mac n cheese)

salt & pepper to taste

2 eggs

1 cup smoked cheddar cheese shredded (a must)

paprika optional

Directions :

Preheat oven to 350 F.

Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook.

Drain pasta and set aside.

In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).

Stir to combine.

Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.)

When you are content with the taste, add the eggs.

Stir well until combined.

Butter a 9 x 9-inch baking dish.

Add macaroni to the baking dish.

Pour cheese mixture over macaroni.

Make sure the cheese is distributed well.

Top with the smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.

Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.

Let cool for about 10-15 minutes or until fully set.

Seafood gumbo

Ingredients:

1 c. flour

1 c. oil

2 bay leaves

1 tsp. gumbo file`

Cajun seasoning

Garlic powder

Onion powder

1 small chopped onion

1 small chopped bell pepper

2 stalks chopped celery

2 Tbsp minced garlic

2 -3 quarts water or seafood stock

1 1/2 lbs jumbo shrimp

1 pint FRESH oysters

2 lbs crab (your choice)

Salt/pepper to taste

Deriction:

Making a roux takes time and patience, it is singularly the most important step to making a good gumbo.

Equal parts oil and flour (1 cup each) in a nice heavy pot…..cook on med heat.

Stir, stir, stir and stir some more. Don’t rush it, don’t walk away from the pot too long because you don’t want to burn it. Pull up a bar stool, pour yourself a glass of wine, grab a cold beer or maybe mix a drink but get comfortable take your time and stir until the roux is a deep chocolate color which will take anywhere from 25 up to 40 minutes.

Once you’ve reached the color you desire, add the chopped veggies and a pinch of salt and pepper.

Cook another 3 to 5 minutes then add the liquid (2-3 quarts of water or stock)

Add spices to taste, two bay leaves, one tsp gumbo file` and one capful of liquid crab boil which is about a fourth teaspoon.

Cover and let simmer on med/low for 20 minutes.

Add the crab, cover and cook another 30 minutes.

Add oysters and shrimp, cover and cook another 10 minutes.

Caramel Apple Toffee Cake

 1 hour and 5 minutes

Ingredients :

°4 apples

°120 g flour

°180 grams of sugar

°1 sachet of dry yeast

°1 sachet of vanilla sugar

°cinnamon (to taste)

°2 tablespoons rum or calvados

°butter

°120 grams butter

°3 eggs

°20 cl of liquid cream 5%

Preparation:

level 1

Cut the apples into 4 and then into 8 quarters.

The second step

Melt 30 g of butter with 50 g of sugar in a skillet over medium heat.

Step 3

Let the caramel settle, watching carefully.

Step 4

Once done, pour in the apples and let them cook for ten minutes.

Step 5

During these 10 minutes, pour in the vanilla sugar, rum and cinnamon.

Step 6

Meanwhile, we prepare the dough with 50 grams of butter, flour, 2 eggs, 80 grams of sugar, and baking powder.

Step 7

Mix, then pour into liquid cream.

Step 8

Grease a mold, put the apples with the cooking juices inside.

Step 9

Then pour the dough, making sure that the apples are well impregnated with this dough.

step 10

Bake for the first time for 25 minutes at 180 ° C (thermostat 6).

Step 11

At the end of this cooking, make a "sauce" with 40g of butter, 1 egg, and 50g of sugar, then pour it over the cake.

Step 12

Return to the oven for 15 to 20 minutes.

Step 13

Her feet are cold.

Enjoy!

Beef Enchiladas

 

ingredients

°2 p. Tartella (corn)

°1/2 p. Red pepper

°50 gm tomatoes (meat)

°1 p. Beef (sliced ​​steak)

°1 tablespoon heavy cream

°20 grams cheddar (grated)

°1/2 p. yellow onion

Methods:

Step 1

Heat the oven to 200 degrees. Cut the peppers into small cubes.

Step 2

Chop onions.

Step 3

Cook onions and peppers for 5 minutes in a hot skillet with a little olive oil over medium heat, covered.

Step 4

Add ground beef to skillet, 1/3 of the tomato flesh (optional: add Tabasco) and simmer for another 5 minutes.

Fifth step

Garnish each tortilla with fried fresh cream, roll it up and put it on the baking dish

Step 6

Cover with tomatoes and cheddar cheese and bake for 15 minutes. it's ready !

Enjoy!

WENDY’S CHILI

 Wendy’s chili is a delicious recipe that can be served with finely diced white onions and/or shredded cheese. It’s made with green pepper, celery and tomatoes and will leave you craving more with each bite.

We all love Wendy’s chili. Sometimes, it’s almost like we can’t get enough of that delicious hotness, always seeking the next available drive-through to get this spicy delight from. But sometimes, we either can’t go out or we just want to have a feel of homemade food or we have many people craving this spicy deliciousness. Well, gladly, there’s a homemade recipe for Wendy’s. It tastes no different from what you get in restaurants, it’s super easy to make and you can even adapt it to your taste.

Time to prepare: 1 hour 45 mins
Yield: 10 servings

Ingredients

2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chilies
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
Salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste

Directions

Step 1: In a large pot over medium-high heat, heat the olive oil and press ground beef into the hot oil to form a large patty. Leave it to brown for about 8 to 10 minutes. Stir the ground beef and break into crumbles, then cook for another 5 minutes.
Step 2: Combine the celery, onion, and green bell pepper into ground beef, stir and cook until onion is translucent for about 5 minutes and then pour the stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water into it. Then break large chunks of stewed tomatoes apart, while stirring in the chili seasoning.
Step 3: Mix the kidney beans and pinto beans into the chili, season with salt and black pepper, and bring to a boil. Then reduce heat to low and let it simmer for about an hour.
Step 4: Mix vinegar into the chilli and serve.

Nutritional information:
Per Serving:
326 calories; protein: 22.6g; carbohydrates: 28.8g; fat: 14.8g; cholesterol: 55.1mg; sodium: 1521mg.
Tips:
·You are free to adjust the heat but it shouldn’t be too much that it ends up burning up your meal.
.You can also add cayenne pepper, if you want.

PIONEER PECAN PIE

 Awesome pecan pie made without corn syrup. This sweet pie is an excellent dessert to serve your family at thanksgiving

Pecan pie is a holiday go-to recipe and so often, you can tweak as you like and still come up with something awesome. This time around, the tweak involves not adding something, rather than adding new, and you’ll find your pie to be just as awesome without any corn syrup. This pie has an amazingly crunchy top layer which adds to its deliciousness. This recipe is almost guaranteed to be a family favorite.

Total prep time: 4 hr 45 min (includes cooling, freezing and chilling times)
Yield: 10 servings

Ingredients

1 pie crust, homemade or store-bought
1½ cups brown sugar
½ cup white sugar
¾ cup (1½ sticks) unsalted butter, melted
3 large eggs
1½ tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon
1½ tablespoons heavy cream
2 teaspoons vanilla extract
2 cups pecans, plus extra for garnish

How to Prepare

Step 1: Preheat oven to 375º F
Step 2: Roll out pie crust to a 12 or 13-inch circle. Gently place dough in a pan, pressing into the bottom and sides of pan and trimming excess.
Step 3: Place pie dish in fridge until ready to fill.
Step 4: In a large bowl, beat eggs until foamy and fluffy, then beat in butter. Once combined, beat in brown and white sugar until sugar granules are dissolved.
Step 5: Sprinkle in flour, cinnamon and salt, then stir in heavy cream and vanilla extract. Once fully incorporated, fold in pecans, then pour mixture into pie crust.
Step 6: Decorate pie crust with pecans.
Step 7: Place pie pan in oven and bake for 40-50 minutes, or until center is just set.
Step 8: Remove from oven and let cool completely before serving.