FAST SEAFOOD GUMBO

September 16, 2019
One pot quick food Gumbo loaded with crab, shrimp and plenty of veggies | protein Free + Paleo possibility.

I got the thought to create a food gumbo from my mammy a handful of weeks past. 

FAST SEAFOOD GUMBO

A true intermixture is created by compounding along equal components flour and oil (or butter) in an exceedingly sauce pan and change of state till you finish up with a thick, dark paste. It helps to each thick the stew whereas impartation a deep, made flavour. It takes time and patience – nice if you have got either of these things, however we tend to don’t want it here. 

Once you have got all of your veggies washed and cut this instruction is super simple to hold out. Simply pile your veggies into the pot and obtain cooking.

Serve this over a bed of rice (or cauliflower rice if you’re doing the paleo thing) and enjoy! If you finish up enjoying this 0.5 the maximum amount as electro-acoustic transducer did then I do know you’ll love it!

FAST SEAFOOD GUMBO

INGREDIENTS :

  • 1/4 cup olive oil
  • 1 medium white onion, chopped
  • 1 red chili, chopped
  • 1 cup celery, chopped
  • 1 bay leaf
  • 1 red & green bell pepper, chopped and deseeded
  • 1/4 cup gluten free flour (rice, tapioca, or gluten free blend)
  • 2 cups okra (fresh or frozen), chopped
  • 1 cup canned crushed tomatoes
  • 2 large cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 2 cups fish stock
  • 1 teaspoon cayenne powder
  • 2 8 oz can crab meat with brine, make sure there are no bones
  • 1 pound shrimp, peeled and deveined
  • salt & pepper to taste
  • 1/4 cup fresh parsley, finely chopped

INSTRUCTIONS :

  1. In a 8 quart stock pot warm the oil over a medium heat. Once hot add the flour and stir with the oil to form a thick paste. Stir for about 5 minutes making sure not to let the paste burn. 
  2. Add the onions, celery, peppers, and okra and cook for 5 minutes. Add the garlic, tomatoes, thyme, stock bay leaf and cayenne and stir to combine.
  3. Bring to a boil on high then reduce the temperature back to a medium heat and let simmer for 15 minutes.
  4. Add the raw shrimp and crab meat with brine and let the shrimp cook for 8 minutes until cooked through. Add the parsley before serving. 
  5. Serve with rice and top with sliced green onions. Taste and season with salt & pepper as needed

POTATO CHIP TOFFEE COOKIES

September 16, 2019
Irresistible chip toffy Cookies! A buttery, soft and chewy cookie full of salty, fresh potato chips and sweet toffy bits.

POTATO CHIP TOFFEE COOKIES

Not solely do these cookies possess that impossible to resist sweet and salty bomb flavor combination, they even have a range of textures that create these cookies exceptional and appealing. 

Potato chips add simply the right, light-weight and crisp crunch to a cookie and they’re one in every of my favorite straightforward mix-ins!

POTATO CHIP TOFFEE COOKIES

INGREDIENTS :

  • 1 Tablespoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup granulated white sugar
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 2 cups all-purpose flour
  • 1 cup Heath toffee bits
  • 1 cup potato chips (I used Ruffles but Lay's will work!)

INSTRUCTIONS :

  1. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until creamy and smooth, about 30 seconds. Add in the egg, followed by the egg yolk, and the vanilla, beating well after each addition. Lastly, add in the baking soda, cornstarch, salt, and flour and mix lightly until a cookie dough comes together. Stir in the toffee bits and potato chips, gently breaking the potato chips apart with the paddle attachment.
  2. Cover and chill the dough for at LEAST 2 hours, up to overnight.
  3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Drop rounded Tablespoonfuls of cookie dough 2" apart on the baking sheets.
  4. Bake for 9-11 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the baking sheets before serving.

PUFF PASTRY CAPRESE CUPS

September 16, 2019
Puff Pastry Caprese Cups! All  flavors packed into a simple Puff Pastry cup. Puff pastry screw-topped with cheese, basil, tomatoes, and a sweet oleoresin reduction. 

PUFF PASTRY CAPRESE CUPS

To American state straightforward caprese flavors area unit the simplest flavors within the world. Tomatoes, mozzarella, recent basil, prosciutto, and oleoresin reduction. It simply doesn’t get any higher. These caprese cups area unit delish hot or cold and also the excellent party appetizer!

PUFF PASTRY CAPRESE CUPS

INGREDIENTS :

  • 1 cup cherry tomatoes chopped in half
  • 1 cup whole milk mozzarella chopped into cubes
  • 4 large leafs fresh basil chopped
  • 4 slices prosciutto sliced and crisped optional
  • 1 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 puff pastry dough two sheets each cut into 6 pieces. 12 pieces total., thawed according to package instructions

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Combine chopped tomatoes, cheese, basil, and prosciutto in a large bowl. Stir to combine.
  3. Once dough is thawed, place each piece into a greased muffin tin. Push down so that all sides are fully in tin, creating a cup with each piece of dough.
  4. Fill each cup with the tomato mixture.
  5. Cook for approximately 15 minutes, or until dough is slightly browned and mixture is bubbling.
  6. While cups are cooking, heat vinegar and sugar in a small saucepan. Bring to a boil and then reduce to a simmer for the duration of the cook time.
  7. Once cups are done, pour a teaspoon of balsamic reduction over each cup.
  8. Serve warm.

ORANGE, CARROT & GINGER JUICE

September 13, 2019
Fresh orange, carrot and ginger juice is that the good drink to begin your day. With solely three ingredients this homespun juice is tasty and immune boosting!

Fresh oranges, carrot and ginger area unit homogenised and juiced to create this vivacious, immune boosting drink.

ORANGE, CARROT & GINGER JUICE

This drink is ideal in winter once the colds kick in and our bodies want a lift. I’m having a glass as I write this and that I may drink it each morning it’s that smart. 

Yes, it takes a bit longer than simply whizzing up a smoothie however it’s completely worthwhile. Contemporary homespun juices beat look bought when.

ORANGE, CARROT & GINGER JUICE

INGREDIENTS :

  • 4 carrots
  • 2.5 inch fresh ginger
  • 7 oranges

INSTRUCTIONS :

  1. Cut the oranges in half and juice then pour into your blender/juicer.
  2. Cut the ends of your carrots and roughly chop. Scrape the skin off the ginger with a spoon and add to the blender/juicer too.
  3. If you are using a juicer, turn on and use according to instructions.
  4. If you are using a blender, blend on high for about a minute. Then place a fine sieve or nut milk bag over a bowl/pyrex jug. Pour it in batches and then squeeze through the sieve/bag.
  5. Pour into glasses and drink straight away, or place in the fridge for up to a day!

ITALIAN BAKED EGGS

September 13, 2019
Milk may be a breakfast powerhouse, full of 9 essential nutrients, together with high-quality supermolecule, however eighty fifth of american citizens disappoint of milk recommendations.

ITALIAN BAKED EGGS

So with breakfast because the most significant meal of the day, I’ve began to begin my mornings with baked eggs. It’s implausibly straightforward to create, and therefore the variations ar endless. I created associate degree Italian-style one here with some leftover pasta sauce sauce, Swiss cheese cheese, Parmesan, contemporary basil and milk, and boy, was I sure a treat. 

Once you pop those egg yolks and dunk therein crusty bread, you’ll ne'er wish to skip breakfast ever again! better of all, it takes five min to school assignment and ten minutes within the kitchen appliance – it doesn’t get easier, or quicker, than that! simply take care to drink a glass of milk with this breakfast to include a full serving of milk!

ITALIAN BAKED EGGS

INGREDIENTS :

  • 1/4 cup fat free or lowfat milk
  • 2 tablespoons freshly grated Parmesan
  • 1 cup marinara sauce
  • 4 large eggs
  • 1/4 cup shredded gruyere cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, chiffonade

INSTRUCTIONS :

  1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.

S’MORES RICE KRISPIES TREATS PINWHEELS

September 13, 2019
Layers of candy, chocolate, and cracker rice krispies treats area unit rolled up into the proper bite-size package! Irresistible!

Pinwheels area unit perpetually appreciated and that they area unit even as simple to create as ancient treats. There’s a handful further steps however very, therefore price it!

S’MORES RICE KRISPIES TREATS PINWHEELS

Now here comes the fun half. I do know we’ve already got the candy element of those s’mores treats lined, however i actually needed that candy flavor to pop. So, I shmeared on a jar of candy creme.

S’MORES RICE KRISPIES TREATS PINWHEELS

INGREDIENTS :

  • 10 oz miniature marshmallows
  • 5 cup Rice Krispies cereal
  • 7 oz jar marshmallow creme
  • 1/4 cup Challenge butter plus more for greasing
  • 3/4 cup graham cracker crumbs
  • 6 Hershey's chocolate bars 1.55 oz each

INSTRUCTIONS :

  1. Preheat oven to 200 degrees.
  2. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
  3. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
  4. Stir in cereal and graham cracker crumbs.
  5. Press mixture into prepared pan.
  6. Spread marshmallow creme on top using an offset spatula.
  7. Place Hershey's bars on top of the marshmallow creme.
  8. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
  9. Let cool for 10 minutes.
  10. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
  11. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
  12. Slice and serve!

LEMON RASPBERRY BUNDT CAKE

September 11, 2019
Moist and clear sweet, this Lemon Raspberry Bundt Cake is thus excellent for Easter or Mother’s Day brunch! Loaded with contemporary lemon peel, juice, and raspberries, this cake is loaded with flavor. Excellent for breakfast, brunch, or dessert!

LEMON RASPBERRY BUNDT CAKE

You’ll additionally want cheese, butter, granulated sugar, juice, and flavourer to form the icing. However if you would like a brilliant easy cake, this formula may be served while not the frosting! Instead, sprinkle it with granulated sugar and serve with contemporary raspberries.

While the cake cools, you'll be able to ready your cheese frosting! And that’s as simple as beating the cheese and butter, moving within the confectioners’ sugar, then adding within the juice and lemon peel. Simply take care you whip it till it’s nice and fluffy!

LEMON RASPBERRY BUNDT CAKE

INGREDIENTS :

For the Lemon Raspberry Bundt Cake:
  • 2 cups  (227g/8 ounces) fresh or frozen raspberries 
  • 8 ounces full-fat cream cheese, at room temperature
  • 1/2 teaspoon baking soda 
  • 2 and 1/2 cups (10 and 1/4 ounces) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, at room temperature
  • 2 cups (14 ounces) granulated sugar
  • 1 Tablespoon finely grated lemon zest
  • 1 teaspoon lemon extract, optional 
  • 5 large eggs, at room temperature
  • 3 Tablespoons all-purpose flour
For the Cream Cheese Frosting:
  • 2 and 1/2 cups confectioners' sugar, sifted, more if needed
  • 1 Tablespoon lemon juice
  • 4 ounces full-fat cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/8 teaspoon salt (tiny pinch!)
  • 1/2 teaspoon lemon extract 
For Decoration: 


  • Lemon slices
  • Fresh raspberries
  • Lemon zest 

INSTRUCTIONS :
For the Lemon Raspberry Bundt Cake:
  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
  2. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
  3. 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 and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon zest and lemon extract, if using.
  4. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
  5. In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined.
  6. Scrape the batter into the prepared pan.
  7. Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
  2. Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

September 11, 2019
Sweet cooked Butternut Squash, caramelized onions, mixed with salty crisp bacon, pecans, and a creamy chevre alimentary paste, yea its pretty much as good because it sounds!

The food was delicious, the wine was excellent, and also the company was the cherry on prime. Sensible food and family continually equals an excellent time!

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

Todays instruction is additional savory than sweet however it will have one in all my favorite fall vegetables in it. Butternut Squash and thats sort of sweet! 

I another bacon. Some pecans for crunch and so dry sage as a result of sage is just like the final fall spice!

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

INGREDIENTS :

  • 1 red onion, cut into 1/2” cubes
  • 3–4 tablespoons of olive oil
  • salt & pepper to taste
  • 3/4 cup of Diamond Nut pecan pieces
  • 3–4 lb butternut squash, peeled, seeded and cut into 3/4” cubes
  • salt & pepper to taste
  • 1 lb of mezzi rigatoni {or penne pasta}
  • 10 oz. of goat cheese, crumbled
  • 1 teaspoon of dry sage
  • 5 strips of bacon, diced and cooked to crispy
  • 3/4 cup of reserved pasta water

INSTRUCTIONS :

  1. Preheat oven to 425.
  2. Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on baking sheet so it is in a single layer.
  3. Bake for 40-45 minutes, until vegetables are tender.
  4. In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally. {about 4-5 minutes}
  5. Remove bacon from the pan and place on a plate lining with paper towel to soak up some of the grease.
  6. Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}
  7. Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
  8. Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste.
  9. Bon Appetite!

BACON, SHRIMP AND CORN CHOWDER

September 11, 2019
Crispy bacon, shrimp and corn area unit the last word comfort foods during this creamy Bacon, Shrimp and Corn Chowder!

Topping this soup with crisp thick-cut bacon takes it to a full new level! 

BACON, SHRIMP AND CORN CHOWDER

This soup is utterly seasoned with smoke-dried paprika, garlic and thyme.  Super-cozy is associate degree understatement! It’s an ideal starter course or meal any time of the year.

BACON, SHRIMP AND CORN CHOWDER

INGREDIENTS :

  • 1/2 teaspoon dried thyme
  • 2–1/2 cups frozen corn kernels
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh minced garlic
  • 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
  • 1 teaspoon smoked paprika
  • Pinch crushed red pepper
  • 3 cups chicken stock
  • 1 cup half and half
  • Salt and pepper, to taste
  • Fresh thyme sprigs for garnish, if desired

INSTRUCTIONS :

  1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
  2. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
  3. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
  4. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
  5. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  6. Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
  7. Serve with shrimp and sprinkle with bacon pieces.
  8. Garnish with fresh thyme sprigs, if desired.

Featured Post

FAST SEAFOOD GUMBO

One pot quick food Gumbo loaded with crab, shrimp and plenty of veggies | protein Free + Paleo possibility. I got the thought to create...