Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts

CREAMY BEEF AND SHELLS

September 09, 2019
Reamy Beef and Shells could be a hearty alimentary paste dish that's excellent for a fast dinner for the complete family! It's wealthy, flavorful, and bum and even children can love it!

The combination of pasta sauce sauce and farm makes it therefore toothsome. And you get all types of savory flavors returning from the aromatics and also the completely different herbs and seasonings.

CREAMY BEEF AND SHELLS

You have supermolecule and carbs in one dish which makes this hearty and filling. Serve it with a aspect of veggies, and you get yourself an entire lunch or dinner!

In this instruction, we tend to also are adding in cream and soured cream other than the cheese whereas others add in cheese solely. This makes this dish creamier overall.

CREAMY BEEF AND SHELLS

INGREDIENTS :

  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 8 ounces  medium pasta shells 
  • 2 tablespoons  all-purpose flour 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 1 1/2 cups  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  •  Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)

INSTRUCTIONS :

  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. Tp the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.

CRAB SALAD RECIPE

August 18, 2019
This crab dish may be a mix of imitation crab, vegetables and herbs, all tossed in a very easy creamy dressing. A fast and straightforward dish that’s excellent served over lettuce, with insane, or in a very sandwich.

I’m forever trying to find new lunch choices, a number of my favorites embrace rainbow vegetable pinwheels and Greek salad. This crab dish may be created in but ten minutes, is packed with macromolecule and is completely delicious!

CRAB SALAD RECIPE

Crab dish is commonly created with imitation crab, as a result of it’s cheap, on the market year spherical, and might be found in nearly each market. Imitation crab is formed of delicate white fish, generally Alaskan Pollock, that is mixed with different ingredients to create a product that appears and tastes just like real crab. You'll use real crab in your crab dish if you favor, however it’s undoubtedly easier to travel with imitation crab.

CRAB SALAD RECIPE

INGREDIENTS :

  • 1/2 cup celery finely chopped
  • 3 tablespoons red onion finely chopped
  • 1/2 teaspoon Old Bay seasoning
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1 pound imitation crab meat flaked style, or sticks cut into slices
  • 1 1/2 tablespoons fresh dill chopped, plus more for garnish

INSTRUCTIONS :

  1. Add all of the ingredients to a large bowl. Stir gently to combine.
  2. Serve immediately, or cover and chill for up to 2 days.
  3. Sprinkle with additional chopped dill for garnish if desired.

CHICKEN BURGERS WITH AVOCADO CORN SALSA

August 12, 2019
I really love these Chicken Burgers with Avocado Corn condiment. They create a fast and delicious dinner and need simply a number of ingredients and solely half-hour of it slow. Very easy to make, yet so tender and tasty, these Chicken Burgers with Avocado Salsa are going to be loved by everyone!

CHICKEN BURGERS WITH AVOCADO CORN SALSA

Indeed, I cook solely fast recipes throughout the summer months. Tons of salads, smoothies, and twenty minutes dinners. And corn on the cob! 

Back to our tasty chicken burgers. Since I don’t have an outside grill, I take advantage of my favorite slippy grill pan to cook these burgers. Of course, I encourage you to use an outside grill, if you've got one, for even a lot of flavor.

CHICKEN BURGERS WITH AVOCADO CORN SALSA

INGREDIENTS :
For the Chicken Burgers :

  • 2 scallions, chopped
  • 1 cup shredded cheese (Cheddar, Gouda, provolone)
  • 1 1/2 lb ground chicken meat (I prefer thighs)
  • 1/4 cup mayo
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Avocado Corn Salsa :

  • 1 ear of fresh corn, husks and silks removed
  • 1 large avocado, sliced
  • 1/8 cup chopped fresh cilantro
  • 1/2 tbsp olive oil
  • salt and pepper to taste
  • 1/2 lime, juiced

INSTRUCTIONS :
Chicken Burgers :

  1. Place the chicken into a medium mixing bowl. Add shredded cheese, chopped scallions, mayo, salt and pepper and mix everything well.
  2. Using 1/2 cup as a measure, scoop the chicken mixture and form round shaped patties.
  3. Using outdoor grill or a grill pan, cook the patties about 5 minutes on each side, until cooked through.
  4. While the burgers are grilling, prepare the Avocado Corn Salsa.

Avocado Corn Salsa :

  1. Using a sharp knife, remove the kernels from the corn cob.
  2. Place the corn kernels, sliced avocado and cilantro into a medium mixing bowl. Drizzle with olive oil, lime juice and season with salt and pepper. Mix well.
  3. Serve this Avocado Corn Salsa atop the Chicken Burgers.

SLOW COOKER CHICKEN PARM MEATBALLS

July 22, 2019
Need the cheesy, tomato-y goodness of chicken parmesan with out all of the breading and frying? with the assist of ground chook and the gradual cooker, you could make those juicy meatballs rather.

SLOW COOKER CHICKEN PARM MEATBALLS

You’ll come to be with all of the comforting flavors of chook parm, in lovely meatball shape — equipped to be crammed into rolls as subs or ladled onto pasta or gentle, creamy polenta.

After making the meatballs with each all white meat and all dark meat ground fowl, the dark meat received palms-down for its juicy texture and meatier taste. make the base of the meatballs — herbs, onions, panko, parmesan, and eggs — earlier than adding in the floor meat so that you don’t overwork the meat and emerge as with hard meatballs.

SLOW COOKER CHICKEN PARM MEATBALLS

INGREDIENTS

  • 2 (23- to 25-ounce) jars marinara sauce (about 5 cups total), divided
  • 2 large eggs
  • 1/2 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese, plus more for serving
  • 1/2 cup minced yellow onion
  • 1/3 cup coarsely chopped fresh parsley or basil leaves, plus more for serving
  • 3 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground chicken, preferably dark meat
  • 2 cups shredded part-skim mozzarella cheese (optional)

INSTRUCTIONS

  1. Pour half of the marinara sauce in a 6-quart or larger slow cooker; set aside.
  2. Place the eggs in a large bowl and whisk with a fork to break them up. Add the panko, Parmesan, onion, parsley or basil, garlic, salt, oregano, and pepper and stir to evenly moisten and combine. Add the ground chicken and, using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
  3. Fill a medium bowl with water. Form the meat mixture into 1 1/2-inch meatballs (2 tablespoons each), wetting your hands in the bowl of water as necessary to keep the mixture from sticking. As each meatball is formed, place in the sauce (you will have about 1 1/2 layers of meatballs). Pour the remaining marinara sauce evenly over the meatballs.
  4. Cover and cook on the LOW setting until the meatballs are cooked through and the flavors meld, 6 to 8 hours. Sprinkle with the mozzarella cheese and cook covered in the last 15 minutes if desired. Sprinkle with more parsley or basil and serve with more Parmesan.

SLOW COOKER TACO LASAGNA

July 19, 2019
Gradual Cooker Taco Lasagna – Layers Of Tortillas, Cream Cheese, Beans, Taco Meat, Enchilada Sauce And Cheese. flawlessly Creamy, cheesy And Has tons Of flavor. that is The pleasant Taco Lasagna Recipe!

This sluggish cooker taco lasagna is the proper meal for the ones busy afternoons. just throw everything in the crock pot during nap time and you’ll have something geared up on the desk via time for dinner! It’s filled with layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese and is really delicious. So smooth and tastes awesome. My own family ate this crock pot taco lasagna proper up!

SLOW COOKER TACO LASAGNA

This taco lasagna recipe is a dish that the whole circle of relatives will love and is ideal for week nights. My concept for this dish became a Mexican lasagna that I’ve been making for years. 

I wanted to find a manner to make it in the gradual cooker, so that I should prep it for the duration of nap time and feature it fine and hot with the aid of dinner time. Making this taco lasagna in the sluggish cooker was SO smooth and it became out delicious! It’s flawlessly creamy, tacky and has tons of flavor.

SLOW COOKER TACO LASAGNA

INGREDIENTS

  • 2 pounds hamburger
  • 3  tablespoons taco seasoning (divided)
  • 1 cup salsa
  • 8 ounces cream cheese (softened)
  • 15 ounces black beans (drained and rinsed)
  • 15 ounces red enchilada sauce
  • 2-3 cups shredded cheddar or monterey jack cheese (I like to do a mix)
  • 4 large flour tortillas

INSTRUCTIONS

  1. In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa. Salt and pepper to taste.
  2. Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until  smooth and then add in the black beans.
  3. Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.
  4. Cook taco lasagna on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.

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