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Showing posts from March, 2023

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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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CHEESY CHICKEN BROCCOLI TORTELLINI

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Cheese-filled tortellini, chicken, and broccoli in a creamy, Parmesan cheese sauce. Cheesy Chicken Broccoli Tortellini is an easy 20 minute dinner the whole family will love! INGREDIENTS Olive oil Garlic Low-sodium chicken broth Milk Cheese tortellini Fresh broccoli Cream cheese Grated Parmesan cheese Cooked chicken – you can cook your own chicken or pick up a rotisserie chicken to make dinner really easy! Salt and black pepper INSTRUCTIONS Cook garlic. Cook garlic in olive oil for 30 seconds. Add liquid. Add chicken broth and milk. Bring to a boil. Cook tortellini. Add tortellini and cook 2 minutes. Add broccoli. Add broccoli and continue to cook for about 3 minutes or so, stirring as needed, until tortellini is cooked and broccoli is bright green. Add cheese. Lower heat and stir in cream cheese and Parmesan, until melted. Add chicken. Stir in cooked chicken. Season and serve. Season to taste with salt and pepper. Serve with extra Parmesan on top.
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Slow Cooker Chicken Burrito Bowl

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Hey hey, Slow Cooker Chicken Burrito Bowl! Flavorful, Mexican-inspired shredded chicken cooked in a Crockpot combined with rice, beans, corn, avocado, and drizzled with a delicious cilantro lime dressing. It’s a simple chicken burrito bowl dinner packed with so much yum! Ingredients Slow Cooker Mexican Chicken 2-2.5 lbs skinless boneless chicken breast 16 oz chunky salsa 1/3 cup BRIANNAS Cilantro Lime Dressing + more as drizzle 1/2 cup chicken broth 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp smoked paprika Other ingredients for the bowl 4 cups cooked rice 2 cups frozen sweet corn 1 16oz canned black beans, low sodium 3 small avocados 1/4 cup chopped cilantro 1 lime Get Ingredients Instructions Add all "Slow Cooker Mexican Chicken" ingredients to slow cooker. Set on high and cook for 4 hours. Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes. Optional: Add salt to taste if needed (mine was just right without additional salt but this ma...
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Taco Stuffed Shells

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  INGREDIENTS: 20–24 jumbo pasta shells 1 lb. ground beef 1 medium onion diced 3 tablespoons taco seasoning ¾ cup water 1 cup salsa or salsa style tomatoes 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 1 (10 ounce) can Rotel tomatoes drained (or diced tomatoes) 1 jalapeno or serrano pepper finely minced green onion (optional garnish) INSTRUCTIONS: Preheat oven to 350 degrees. Spray 9×13 inch baking dish with nonstick cooking spray. Bring a large pot of water to boil. Cook the shells according to package directions and drain well. Meanwhile brown the ground beef over medium-high heat in a large skillet. When it is about halfway through the browning process add the onion and continue cooking until the beef is browned and onions are soft. If needed drain any excess grease from the skillet. Add the taco seasoning and water to the ground beef mixture. Simmer for 10 minutes. Add the salsa and stir to combine. Remove from the heat and let it cool for a few minutes. Onc...
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Taco Stuffed Shells

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  INGREDIENTS: 20–24 jumbo pasta shells 1 lb. ground beef 1 medium onion diced 3 tablespoons taco seasoning ¾ cup water 1 cup salsa or salsa style tomatoes 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 1 (10 ounce) can Rotel tomatoes drained (or diced tomatoes) 1 jalapeno or serrano pepper finely minced green onion (optional garnish) INSTRUCTIONS: Preheat oven to 350 degrees. Spray 9×13 inch baking dish with nonstick cooking spray. Bring a large pot of water to boil. Cook the shells according to package directions and drain well. Meanwhile brown the ground beef over medium-high heat in a large skillet. When it is about halfway through the browning process add the onion and continue cooking until the beef is browned and onions are soft. If needed drain any excess grease from the skillet. Add the taco seasoning and water to the ground beef mixture. Simmer for 10 minutes. Add the salsa and stir to combine. Remove from the heat and let it cool for a few minutes. Onc...
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Chocolate Cake

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  INGREDIENTS: 1 ½ cup (195 g) cake and pastry flour 1 ⅓ cup (295 g) superfine (quick dissolve) sugar ½ cup (60 g) Dutch process cocoa powder ¾ tsp (4 g) baking soda ¼ tsp (2 g) salt ½ cup (115 g) cool, unsalted butter, cut into pieces ½ cup (125 ml) hot, strong brewed coffee ½ cup (125 ml) milk 1 tsp (5 ml) vanilla extract 2 large large eggs, room temperature INGREDIENTS FOR THE FUDGE: FROSTING: 12 oz (340 g) semisweet chocolate, chopped 1 ¾ (425 ml) cup whipping cream ½ cup (125 ml) sour cream ½ (3 ml) tsp vanilla extract 1 pinch salt METHOD: BAKING DIRECTIONS FOR THE CAKE: 1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour. 2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) un...
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Blueberry Cheesecake Crumb Cake 😋 Looks delicious 😋

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  Ingredients: Crumb Cake: 3 and 1/3 cups flour 2 teaspoons baking powder ¼ teaspoon salt 2/3 cup butter-cold and cut in cubes Grated zest from 1 lemon(optional): 1/3 cup light brown sugar 1/3 cup sugar 2 eggs 1 teaspoon vanilla Blueberry Cheesecake Filling: 8 oz. mascarpone 8 oz. cream cheese-softened ½ cup + 2 Tablespoons caster sugar 2 Tablespoons corn starch 2 eggs 1 teaspoon vanilla 1 and 2/3 cups of blueberries Glaze: ½ cup powdered sugar 2–3 teaspoons milk Instructions: Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with ...
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Ham and Bean Soup

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  INGREDIENTS: ½ tablespoons canola or vegetable oil 1 medium onion chopped 3 ribs celery chopped 3 carrots peeled and chopped 2 cloves garlic minced 1 tablespoon fresh thyme leaves 2 ½ teaspoons ground cumin ½ teaspoon ground white pepper ⅛ teaspoon crushed red pepper 6 cups low sodium chicken broth 2 tablespoons brown sugar 3 (15.5) ounce cans white beans rinsed and drained 2 bay leaves 1 ¼ – 1 ½ lb bone in ham steak INSTRUCTIONS: Heat oil in a Dutch oven or heavy stockpot over medium heat. Add the onion, celery, and carrots. Cook until the onion and celery have softened; 6-7 minutes. Reduce the heat to low and add the garlic, thyme leaves, cumin, white pepper and crushed red pepper cooking for 1 minute while stirring constantly. Stir in the chicken broth, brown sugar, white beans and bay leaves. Add the ham steak by slicing it into sections that will fit in the pot. Don’t forget to include the ham bone. Let everything simmer for 20-30 minutes. Then remove the ham from the pot an...
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Honey Chicken

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  Ingredients: 4 large egg whites 3/4 cup cornstarch (or Mochiko Sweet Rice Flour) 1/3 cup water 1 pound chicken breast , cut into 1 inch thin chunks vegetable oil , for frying 1/2 cup mayonnaise 1/4 cup honey 2 tablespoons sweetened condensed milk Instructions: In a large bowl add the egg whites and whisk until foamy (1-2 minutes) before whisking in the cornstarch and water until combined and finally folding in the chicken. Heat three inches of oil on medium-high heat (to 350 degrees) in a large pot and add the chicken pieces in 2 batches frying until golden brown, about 2-3 minutes per batch. In a large bowl mix the mayonnaise, honey and sweetened condensed milk then toss the just fried chicken into it just before serving.
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BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

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  INGREDIENTS: 1 tbsp olive oil 2 lbs skinless, boneless chicken breasts 2 large eggs, whisked 1 16-oz. bag of frozen broccoli cuts 3 c. shredded mozzarella cheese 2 tsp garlic powder 2 tsp onion powder 2 tbsp butter, melted 2 10-oz. bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked) 1 c. shredded Italian blend cheese 2 tsp coarse sea salt HOW TO MAKE BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE: Step 1: Prepare the oven. Preheat it to 400 degrees F. Using non-stick cooking spray or olive oil, grease a large 3-quart baking dish, and set aside. Step 2: In half horizontally, slice the chicken breasts and lightly coat them with olive oil. On a baking sheet, place the chicken breasts and generously season with salt and pepper. Place in the preheated oven and bake for about 20 minutes. Step 3: In the meantime, heat the bags of frozen cauliflower rice and broccoli following the package directions. When done, drain the excess moisture or water. Step 4: When done, tak...
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Easy Mexican Street Corn

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  Ingredients: 2 corn remove husks 2 tablespoons mayonnaise (or as desired) 2 tablespoons sour cream (or equal parts if you use more mayo) 2 teaspoons Tajin seasoning (or more as desired) ¼ cup cotija cheese Lime wedges for serving Instructions: In a large pot add in about 6 cups of salted water. Bring to a boil and add in corn. Cover the pot, turn off the heat and allow the corn to sit in the hot water for 10 minutes. Remove corn from the pot allow it to cool, and push a wooden skewer into the corn. In a small bowl, mix together the mayo and sour cream. Brush the mayonnaise mix generously on the sides of the corn. Spoon Tajin seasoning over the corn, then sprinkle cotija cheese on top. Serve with lime wedges.
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Shrimp Alfredo

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  Ingredients: 10 oz package penne pasta (cooked, drained, rinsed - recommend coating with olive oil) 3 Tbsp butter (divided - 1 Tbsp & 2 Tbsp portions) 1 Tbsp garlic (minced) 1 lb shrimp (medium to large, peeled and deveined) 3 Tbsp parsley (fresh, chopped - divided 2 Tbsp & 1 Tbsp portions) 2 tsp dill 1 Tbsp lemon juice 2 Tbsp all-purpose flour 1/2 cup chicken broth 1 cup milk 2 large tomatoes (chopped) 1/4 tsp each, salt & pepper (more to taste, if desired) 3/4 cup Parmesan cheese (shredded, divided - 1/2 cup portion & 1/4 cup portion) 1/2 cup Romano cheese (shredded) 1/4 cup Mozzarella cheese (grated, divided - set aside 1 Tbsp of the 1/4 cup) Instructions: Preheat your oven to 350 degrees F (175 degrees C) and coat your oven safe large frying pan or skillet with vegetable oil (about a tsp), then bring to a medium heat. Melt the first portion of butter (1 Tbsp) and then add garlic and cook for about 30 seconds before adding the shrimp. Add the first portion of c...
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Philly Cheesesteak Pasta

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  Ingredients: 2 tbsp butter 1 medium onion chopped 1 1/4 pounds ground beef 8 oz. white button mushrooms sliced 1/3 pound coarsely chopped provolone cheese 1 (10.5 oz.) can French onion soup 8 oz. penne pasta 2 tbsp Worcestershire sauce Salt & pepper to taste 1 green pepper chopped 1 tbsp cornstarch Directions: Place a large pot on the stove and turn the heat to high. Allow the water to boil. Add the noodles and cook until firm to bite. Drain and set aside. Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook until crumbly and brown. Remove from the skillet and transfer it onto a clean plate. In the same skillet, add 2 tbsp of butter and allow it to melt. Add the mushrooms and cook until soft and golden brown. Add the peppers and onions, then sauté until soft as well. Turn the heat down to low, then add the Worcestershire sauce and French onion soup. Stir until well blended. Add the slurry and stir until well blended. Allow the mixture...
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Instant Pot Ground Beef Tacos - Using frozen ground beef – no need to thaw!

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  Cooks in just 20 min. Serve with desired toppings. So fast, so easy, so so good. INGREDIENTS: 3/4 cup beef broth 1 1/2 tablespoons cornstarch 3 cloves garlic, minced 1/2 small onion, diced 1 (4-ounce) can diced green chiles 2 (1 pound) packages frozen ground beef 1 tablespoon chili powder 1 teaspoon smoked paprika 1 teaspoon dried oregano 3/4 teaspoon cumin Kosher salt and freshly ground black pepper, to taste FOR SERVING: Tortillas (flour or corn) or crispy taco shells Shredded lettuce Diced tomato Diced red onion Shredded Mexican blend cheese DIRECTIONS: Add beef broth to a Instant Pot; whisk in cornstarch. Stir in garlic, onion and green chiles. Gently place frozen ground beef on top; slightly overlapping. In a small bowl, combine chili powder, paprika, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper; sprinkle over frozen ground beef. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to ...
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BUTTER PECAN CAKE RECIPE

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  Ingredients: 1-1/4 cups butter, softened, divided 2 teaspoons baking powder 2-2/3 cups chopped pecans 2 teaspoons vanilla extract 3 cups all-purpose flour 1/2 teaspoon salt 2 cups sugar 1 cup milk 4 eggs FROSTING: OR PURCHASE 8 to 8-1/2 cups confectioners' sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract 1 cup butter, softened Directions: Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing...
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Banana pudding cheesecake squares 🌺😍

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  CAJUN SHRIMP AND STEAK ALFREDO PASTA  👇  This Cajun Shrimp and Steak Alfredo Pasta is made with penne pasta, cajun flavoured shrimp, and steak all coated in a creamy Alfredo sauce. INGREDIENTS STEAK: 1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin) 1/2 cup + 1 Tbsp extra virgin olive oil, divided 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1 Tbsp garlic powder 1 Tbsp Cajun seasoning 1 Tbsp hot sauce 1 Tbsp brown sugar 1 tsp ground black pepper 2 Tbsp butter 2 garlic cloves, minced 1/8 – 1/4 tsp crushed red chili pepper flakes (optional) PASTA: ½ tsp salt 1 Tbsp olive oil 1 Ib. Penne Pasta SHRIMP: 10 oz shrimp, peeled and deveined (if frozen, thawed) 1 Tbsp olive oil 1 Tbsp cajun seasoning Pinch of Salt Pinch of freshly ground black pepper ALFREDO SAUCE: ½ cup unsalted butter 4 oz. cream cheese, softened to room temperature 2 cups (1 pint) heavy cream 1 Tbsp Cajun seasoning 1/2 tsp salt, or to taste 1/2 tsp freshly ground black pepper, or to taste 1 and ½ ...
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Brown sugar cookies

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Ingredients  1 & 1/2 cups All Purpose Flour  1 tsp baking powder  1/2 tsp bicarbonate of soda  1/3 cup brown sugar  1/2 cup butter (room temp)113g 1/2 tsp cinnamon powder  4 Tbsp golden syrup or honey 1/4 tsp salt  Instructions 1.In a large bowl, sift all the dry ingredients together(except sugar ). Add sugar then whisk . 2. Rub in the butter until you get a crumbly mixture . 3. Add  golden or honey and mix until it forms a dough . 4.Scoop out the dough using a spoon or an ice cream scoop. Form into balls . 5. Line the baking tray with parchment paper. Place the dough balls . Slightly flatten each with a spoon or your palm . 6. Bake in a preheated oven at 180 Degrees Celsius for 12-15 minutes or until golden brown . *Make sure the oven is very hot before baking , it will help to give the cookies those cracks .
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The Best Chocolate Cake Recipe

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Ingredients: 2 eggs 2 cups all-purpose flour 1 tsp baking powder 2 tsp baking soda 1 cup light brown sugar 1 1/2 cups unsweetened cocoa powder 3 1/2 cups confectioners sugar 1 cup granulated sugar 1 tsp salt 2 tsp vanilla extract 1/2 cup canola oil 1 cup strong hot coffee 1 cup (2 sticks) unsalted butter, at room temperature 1 1/8 cup milk  Instructions: Preheat oven to 350°F (180°C). Grease and flour 2 9-inch round cake pans. In a large bowl, whisk together the flour, baking powder, baking soda, light brown sugar, unsweetened cocoa powder, confectioners sugar, granulated sugar, and salt. In a separate bowl, beat together the eggs, vanilla extract, canola oil, hot coffee, and unsalted butter until well combined. Gradually add the wet ingredients to the dry ingredients, alternating with the milk. Mix until just combined. Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clea...
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Ribeye steak

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  Ingredients: 1 rib steak Sea salt flakes Freshly ground black pepper 50g butter 2 sprigs of thyme 1 clove of crushed garlic with its skin . Instructions: Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly. When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get even coverage. Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average, and 70 ° C for good cooking.
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Steak Kebabs

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RECIPE BELOW!! INGREDIENTS  For the steak: ¼ cup low sodium soy sauce 3 tablespoons lime juice*, from 2 limes 2 tablespoons olive oil 1 tablespoon Worcestershire sauce 4 cloves garlic, minced ½ teaspoon salt ¼ teaspoon pepper 1 pound sirloin steak, cut into 1-inch pieces, or sirloin steak tips For the vegetables: 2 small or 1 medium zucchini, sliced into ½-inch thick rounds 1 red onion, cut into 1-inch chunks with a few layers still together 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 tablespoon olive oil salt and pepper DIRECTIONS  1. Combine the steak marinade ingredients in a zip-top plastic bag or bowl: soy sauce, lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Whisk or squish the bag to mix. 2. Add the steak pieces to the marinade. Let marinate in the refrigerator for at least 2 hours and up to 8 hours. 3. If using wooden skewers, soak them in a dish of warm water for at...
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Salted Caramel Turtle Fudge Bars

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Ingredients For the Shortbread Crust: 1/2 cup unsalted butter, at room temperature 1/2 teaspoon vanilla extract 1/4 cup confectioners' sugar 1/4 teaspoon salt 1 cup all-purpose flour For the Fudge Topping: 16 ounces semi-sweet chocolate, finely chopped (1) 14 ounce can sweetened condensed milk 2 and 1/2 tablespoons unsalted butter, cut into small bits 1 teaspoon pure vanilla extract 1/2 cup salted caramel sauce 1/2 cup toasted pecans, roughly chopped 1 teaspoon flaky sea salt Instructions For the Shortbread Base: Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, confectioners' sugar, and salt until light and fluffy; about 2 to 3 minutes. Gradually beat in the flour, mixing just ...
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Crab Cake Egg Rolls

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 Ingredients: 1 lbs Crabmeat ½ cup Crushed Ritz Crackers ⅓ cup Mayonnaise 1 Large Egg 1 tsp Old Bay 1 tbsp Fresh Parsley ½ tsp Worcestershire sauce ½ Tbsp Lemon Juice Additinal Ingredients 6 Egg Roll Wrappers ½ cup Water to seal the egg rolls Instructions: Prepare the crab cakes by whisking together one egg, mayonnaise, old bay, lemon juice, Worcestershire sauce and parsley Fold crushed ritz crackers and crabmeat with the crab cake sauce. place in the fridge for 15 minutes to set up befor rolling egg rolls. To prepare the egg rolls layout the wrappers on a cutting board on an angle so the points are north, south, east west. then lightly brush the edges with water to help seal the egg rolls. Place about 3oz of the crab cake mixture in the middle of the wrapper. fold the point closest to you over the crab cake mixture then fold in the left and right points. Finally continue rolling the wrapper up cupping the egg roll with your hand so the crab cake mixture is evenly distributed. the ...
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Clam Chowder

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Serves: 4 Prep Time:  15 min Cook Time:  40 min Calories: 804 Ingredients 2 pounds fresh small clams, such as Manila or 2 (6.5-ounce) cans of clams (see Note) 4 tablespoons unsalted butter ½ pound bacon, cut into ½-inch pieces 2 bunches scallions, finely chopped 4 garlic cloves, minced 1 jalapeño, thinly sliced (optional) 4 medium Yukon Gold potatoes, diced into 1-inch pieces ¾ teaspoon sea salt ½ teaspoon freshly cracked black pepper 2 tablespoons cornstarch 2 cups frozen corn 1 cup heavy cream Chives, for garnish Oyster crackers, for serving (optional) Method In a large heavy-bottomed stockpot or Dutch oven, bring 4 cups of water to a boil over high heat. Add the clams and cover. Reduce the heat to medium and cook until clams have opened, about 10 minutes. Discard any clams that do not open after 15 minutes. Using a slotted spoon, transfer the opened clams to a large bowl to cool, reserving the water in the pot. Strain the water through a fine mesh sieve into a large bowl an...
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Simple Seafood Bisque

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Serves: 12 Prep Time:  5 min Cook Time:  45 min Calories: 668 Ingredients 1 lb crawfish meat (or more shrimp and crab if unable to find) 1.5 lb shrimp meat 1/2 lb crab meat 1 lb unsalted butter 1 bunch green onions (white and green parts), finely chopped 1/2 cup All-Purpose flour 1 qt heavy cream 1 qt half and half 1 16oz can creamed corn 1 1/2 tsp Tony's Cajun Seasoning 1 tsp Old Bay Seasoning 1 tsp salt, to taste 2 tsp freshly ground black pepper 1 tsp cayenne pepper Method In a large pot, melt butter and saute onions. Sprinkle the flour over the butter and onions and stir until flour is fully incorporated. Add remaining ingredients and simmer for 40 minutes, stirring frequently. Serve with white wine and a good loaf of sour dough bread.
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Coq au Vin

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 Serves: 4  Prep Time:  20 min  Cook Time:  1 hr  Calories: 840  Ingredients  8 ounces bacon, cut into 2-inch pieces  3½ pounds bone-in, skin-on chicken thighs and drumsticks, about 8 total  Kosher salt, plus more for serving  4 cloves garlic, minced  4 shallots, quartered  4 sprigs thyme  1 bay leaf  2 tablespoons tomato paste  3 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces  2 cups chicken stock  ½ bottle red wine (like Rioja)  3 tablespoons salted butter, melted  3 tablespoons flour  1 pound cremini mushrooms, quartered  Freshly cracked black pepper  Method  Preheat the oven to 350°F with a rack in the center position.  In a braiser or Dutch oven, add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper-towel-lined plate. Discard all but 2 tablespoons of bacon fat.  Seas...
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Pesto Pizza with Balsamic Chicken and Peaches

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Make your own pizza dough and homemade pesto according to the directions below, or make it easy on yourself and buy store bought dough and pesto instead. I reserve a bit of the balsamic marinade and drizzle over the pizza after cooking for an added delicious bite. Foodie City Network  Servings 1 pizza INGREDIENTS • 2 chicken breasts • ¼ cup of balsamic vinegar • 2 tablespoons of olive oil • 1 tablespoon brown sugar , (either light or dark), or honey • 1 teaspoon soy sauce • 1 teaspoon fresh rosemary , basil, or thyme, minced, plus more for garnish • Kosher salt and freshly ground black pepper • 3 peaches , peeled, pitted and sliced • 8 slices provolone cheese , or about 1 cup of shredded provolone • 1 cup pesto sauce , (store bought) or recipe below • Pizza dough , store bought or recipe below INSTRUCTIONS For the Balsamic Chicken Trim the chicken of any extra fat and place in a zip lock bag or shallow bowl. Whisk the rest of the ingredients together in a bowl and pour the marinade...
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Juicy Garlic Butter Steak Bites

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Juicy Garlic Butter Steak Bites are just as incredibly delicious as they sound! Juicy sirloin bites that just melt in your mouth, covered in a sensational butter garlic marinade! INGREDIENTS • 2 lbs sirloin steak Ribeye or porterhouse- cut into bite size cubes • 4 cloves of garlic minced • 1 tsp salt • 1/3 cup beef broth • 1 tsp onion powder • 1 tsp black pepper • 2 tablespoons olive oil • 1/2 tsp brown sugar • 5 tablespoons butter • 2 tbs fresh parsley INSTRUCTIONS • In a large semi deep skillet, heat the olive oil over high heat. (Make sure the pan is very hot) • Season the cubes of steak with salt, pepper, onion powder and brown sugar then drop into the hot skillet in a single layer (do a second batch if your skillet is not large enough) • Cook the bites for roughly 3 minutes, mixing until cooked to your liking • Remove from heat and add in your garlic, parsley and butter and broth then mix and return to the stove on a low heat , mixing for about 4 minutes. • serve hot! • ENJOY!
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How To Make Parmesan Asparagus Fries

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These crisp, golden, and delicious Parmesan asparagus fries are a tasty way to eat your veggies! Bake them in the oven or make them in the air fryer! PREP TIME:15 mins COOK TIME:15 mins TOTAL TIME:30 mins YIELD: 4 servings Ingredients 1 pound asparagus (about 20, tough ends snapped off (look for thicker spears)) 2/3 cup seasoned panko crumbs ( or gluten-free seasoned panko) 2/3 cup shredded Parmesan cheese ((or dairy-free Parmesan such as Follow Your Heart)) 2 tablespoons all-purpose flour ( or gluten-free flour (such as cup4cup)) 2 large eggs (beaten) olive oil spray Equipment Air Fryer sheet pan Instructions Combine breadcrumbs and Parmesan in a large shallow bowl. Place egg and flour in another shallow bowl and whisk well. Dip asparagus in the egg mixture, then the panko-parmesan and spray generously with olive oil. Air Fryer Method: Place in air fryer basket in an even layer and air fry 380F 6 to 7 minutes, flipping halfway until golden and tender. Oven Method: To bake, preheat the...
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Best Parmentier Potatoes

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Ingredients: 2 pounds Potatoes , peeled (900 grams) 2 tablespoons Olive Oil Salt , to taste Black Pepper , to taste 1 teaspoon Dried Parsley 2 teaspoon Dried Rosemary Instructions: Preheat oven to 400° Fahrenheit (200° Celsius). Cut the potatoes into small cubes, possibly similar looking and transfer them into a pot. Pour in just enough water so they are covered. Cover with a lid and bring to a boil. Leave them on for about 2 more minutes, then drain the liquid. Transfer them into a bowl and add olive oil, salt, pepper, black pepper, parsley and rosemary, and toss until they are all covered evenly. Spread them onto a baking tray in one layer and bake until they are nice golden brown and crispy on the edges, turning them over 20 minutes into roasting (Mine take about 35 minutes until nice and crispy). Enjoy!
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Kung Pao Chicken

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Ingredients ½ cup low-sodium soy sauce or tamari ⅓ cup rice vinegar or sherry vinegar 1½ tablespoons sugar 2 tablespoons cornstarch 2 pounds boneless, skinless chicken breasts, thinly sliced 2½ tablespoons toasted sesame oil 1 red bell pepper, diced 1 green bell pepper, diced 1 bunch green onions, white and green parts, cut into 3-inch pieces ½ cup raw cashews or peanuts 1 tablespoon grated fresh ginger 6 garlic cloves, minced 10 dried red chili peppers, cut in half or ¼ teaspoon chili flakes Cooked rice, for serving (optional) Method In a small bowl, combine ¼ cup of the soy sauce, vinegar, and sugar, set aside. In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth. Add the chicken and toss to coat. Heat 1½ tablespoon sesame oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, cook the chicken, stirring, until lightly browned, on both sides, about 8 minutes total per batch. Transfer the chicken to a plate...
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Chicken Salad Recipe

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My quick and easy, classic chicken salad recipe made healthier and lighter to make the perfect homemade chicken salad sandwich. The perfect cold lunch for meal prep! PREP TIME:5 mins COOK TIME:5 mins TOTAL TIME:10 mins YIELD: 6 servings Ingredients 12 ounces cooked chicken breast (finely chopped (from 2 breasts of rotisserie chicken)) 1/3 cup light mayonnaise 1/2 cup celery (chopped) 1/3 cup red onion (diced (or scallions or chives)) 2 tablespoons chicken broth (optional) 1 teaspoon Dijon 1/2 teaspoon seasoned salt black pepper (to taste) Instructions Combine all ingredients in a medium bowl and mix well. Season with salt and pepper to taste. Serve over salad, in a wrap, or in a sandwich Notes How to Poach Chicken Breast: If you want to poach your chicken breast, follow these simple steps: Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken. Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onio...
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Low Carb Beef Stew 🍜🍲

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This recipe for beef stew is full of juicy low-carb steak and vegetables simmered in a rich & savory beef gravy. INGREDIENTS • 1 tablespoon olive oil • 1 ½ pounds chuck or stew meat cut into 1-inch pieces • 1 medium onion diced • 8 ounces mushrooms sliced ½-inch thick • 3 cloves garlic minced • ½ cup dry red wine • 6 cups low-sodium beef broth • 3 ribs celery cut into ½-inch pieces • 2 tablespoons tomato paste • 1 teaspoon dried rosemary crushed • ½ teaspoon salt • ½ teaspoon ground pepper • 2 turnips peeled and cut into 1-inch cubes • 2 carrots peeled and cut into 1-inch chunks • 6 ounces green beans cut into 1-inch pieces • 2 tablespoons cornstarch or 2 teaspoons xanthan gum optional INSTRUCTIONS • Heat oil in a large dutch oven over medium-high heat. Add half of the beef cubes and cook without stirring until browned on one side, about 4 minutes. Stir and brown on the other side, remove from the pan, and set aside. Repeat with remaining beef. • Add onion, mushrooms, and garlic (a...
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Egg Cups

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Ingredients Cooking spray 12 eggs ½ cup whole milk 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper 2 cups fresh spinach, roughly chopped 1 (8-ounce) jar sundried tomatoes, drained and roughly chopped 4 ounces feta, crumbled Minced flat leaf parsley, for serving (optional) Method Preheat oven to 350°F with a rack in the center position. Grease a muffin tin with cooking spray. In a large bowl, whisk together the eggs, milk, salt, and pepper. Evenly divide the spinach, sun dried tomatoes, and feta between muffin wells. Pour the egg mixture over the spinach mixture, filling evenly. Bake for 20-25 minutes, or until puffed and no longer jiggly. Top with fresh parsley if desired and serve. Store refrigerated in an airtight container for up to 5 days.
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Rice Bowl with Turmeric Ginger Chicken

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 Serves: 6  Prep Time:  20 min  Cook Time:  20 min  Calories: 405  For the Cilantro Ranch  1/2 cup buttermilk  1/2 cup mayonnaise  1/2 cup sour cream  ¼ cup chopped fresh cilantro  1 jalapeño, seeded and diced  1 teaspoon onion powder  1 teaspoon garlic powder  1/2 teaspoon kosher salt  For serving  Cilantro lime rice  Red cabbage, thinly shaved  Avocado, pitted and thinly sliced  Fresh cilantro leaves for serving  Method  In a large bowl, combine the garlic powder, onion powder, turmeric, ginger, cilantro, lime juice, honey, olive oil, salt, and pepper. Add the chicken and toss to coat well. Let marinate at room temperature for 15 minutes or up to overnight in the refrigerator.  While the chicken marinates, heat a large nonstick skillet over medium-high heat. Working in batches, add the chicken in a single layer and cook, undisturbed, 2-3 minutes per side, or until cooked ...
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Baileys Irish Cream Cheesecake 😍

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Ingredients For the Chocolate Cookie Crust: (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total) 8 tablespoons (4 ounces) unsalted butter, melted For the Baileys Irish Cream Cheesecake Filling: 3 packages (24 ounces total) full-fat cream cheese, very soft 1 cup full-fat sour cream, at room temperature 1 cup granulated sugar 3 large eggs + 2 egg yolks, at room temperature 1 teaspoon espresso powder 1/2 cup Baileys Irish Cream Liqueur For the Baileys Irish Cream Chocolate Ganache: 12 ounces semi-sweet chocolate, finely chopped 3/4 cup heavy cream 1/4 cup Baileys Irish Cream Liqueur Instructions For the Chocolate Cookie Crust: Preheat oven to 350 degrees (F). Wrap the bottom and sides of a 9" spingform pan in heavy duty aluminum foil. Lightly spray a 9" springform pan with non-stick spray. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine. Press the mixture into the bottom - and slightly up the...
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The Triple Threat: a one-skillet meal that takes 30 minutes to pull together and makes great leftovers.

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  Ingredients: 1 1/2 lbs chicken breast, boneless and skinless 1 Tbsp Extra virgin Olive oil , plus additional if needed  pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1 small onion, chopped 4 cloves garlic minced 1 Tbsp tapioca flour, or arrowroot 1 cup chicken bone broth (low Sodium) 1/2 cup coconut milk, full fat, blended before adding, if needed 1/2 Tbsp stone ground mustard 1 1/2 Tbsp nutritional yeast  1 tsp Italian seasoning blend 1/8 tsp black pepper, or to taste 2/3 cup sun dried tomatoes (optional)  1 1/2 cups baby spinach, roughly chopped Instructions 1. Season chicken with pepper, garlic, and onion powder. In a large skillet, add Olive oil and cook chicken breas on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate. 2. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds. 3. Whisk in the tapi...
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The Triple Threat: a one-skillet meal that takes 30 minutes to pull together and makes great leftovers.

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  Ingredients: 1 1/2 lbs chicken breast, boneless and skinless 1 Tbsp Extra virgin Olive oil , plus additional if needed  pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1 small onion, chopped 4 cloves garlic minced 1 Tbsp tapioca flour, or arrowroot 1 cup chicken bone broth (low Sodium) 1/2 cup coconut milk, full fat, blended before adding, if needed 1/2 Tbsp stone ground mustard 1 1/2 Tbsp nutritional yeast  1 tsp Italian seasoning blend 1/8 tsp black pepper, or to taste 2/3 cup sun dried tomatoes (optional)  1 1/2 cups baby spinach, roughly chopped Instructions 1. Season chicken with pepper, garlic, and onion powder. In a large skillet, add Olive oil and cook chicken breas on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate. 2. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds. 3. Whisk in the tapi...
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ROASTED GARLIC MASHED POTATOES 😋 😋

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INGREDIENTS  1 head garlic 1 tsp olive oil 2 pounds red potatoes washed and cut into quarters kosher salt 6 tablespoons butter 3/4 cup half and half fresh ground pepper INSTRUCTIONS: Roast the garlic – cut the top 1/4 inch off of the garlic head. Wrap the garlic head in foil and drizzle olive oil over the garlic. close the foil around the garlic and roast in oven at 375 degrees F for about an hour. The garlic will be very soft and golden when done. When ready to use, you can easily squeeze the garlic cloves out of the skin. Place potatoes in a large pot or dutch oven and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer for 15 minutes or until fork tender. Drain and return potatoes to pot, along with the roasted garlic cloves. Gently warm the half and half and butter until butter is melted (this can be done on the stovetop or microwave). Add to the pot with the potatoes and garlic, along with salt and pepper. Mash until milk and butter are incorporated and potatoes ...
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Sausage Rolls

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Serves: 6 Prep Time:  20 min Cook Time:  20 min Calories: 302 Ingredients 1½ pounds ground pork sausage 2 teaspoons fennel seeds ½ cup freshly grated Parmesan cheese 4 tablespoons apple or pear chutney 2 tablepsoons finely chopped fresh sage 2 large eggs half of an onion, grated ½ teaspoon kosher salt ½ teaspoon freshly cracked black pepper 2 sheets store bought puff pastry, thawed, chilled ketchup for serving Method Preheat the oven to 400°F with a rack in the center position. Line a large baking sheet with parchment. In a large bowl combine pork, fennel, parmesan, chutney, sage, 1 egg, onion, salt, and pepper. On a lightly floured surface, roll out the dough into two 8x10-inch rectangles. Halve lengthwise to create four 4x10-inch rectangles. Divide the sausage mixture into 4 equal portions and place on the bottom half of each rectangle. Form sausage mixture into a long cylindrical patty the length of the pastry strip. In a small bowl, mix 1 tablespoon of water with the remai...
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