Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

STUFFED SHELLS FLORENTINE RECIPE

February 03, 2020
Delicious and cheesy Pasta Shells full of a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and therefore the perfect easy, weeknight dinner!

Pasta shells full of a cheesy spinach and mushroom mixture is that the ultimate comfort dinner, and it’s very easy to form .

STUFFED SHELLS FLORENTINE RECIPE

Stuffed shells are a fun and attractive option for pasta night, but also an ingenious thanks to sneak in some good-for-you veggies. Covered and masked in cheese, of course. 

Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or maybe a pot luck. It makes tons of filling that holds up well, and you’ll be ready to stuff around 20 shells. 

STUFFED SHELLS FLORENTINE RECIPE

INGREDIENTS :

  • 2 cans (14 ounces each) diced tomatoes, drained
  • 1 box (12 ounces) Jumbo Pasta Shells
  • 1 tablespoon butter, divided
  • 10 to 12 ounces fresh baby spinach
  • 8 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • salt and fresh ground pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 cup marinara sauce
  • 1 1/2 cups part-skim shredded mozzarella cheese
  • chopped fresh parsley

INSTRUCTIONS :

  1. Preheat oven to 350F.
  2. Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
  3. In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
  4. Add sliced mushrooms and cook for 5 minutes.
  5. Stir in garlic; add remaining butter, and continue to cook for 1 minute.
  6. Add in drained tomatoes.
  7. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
  8. Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.
  9. Remove from heat. Taste for seasonings and adjust accordingly.
  10. Drain shells and rinse with cold water; pat dry with paper towel.
  11. Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
  12. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
  13. Sprinkle the stuffed shells with shredded mozzarella cheese.
  14. Bake for 20 to 25 minutes, or until bubbly.
  15. Remove from oven.
  16. Garnish with parsley and serve.
Other delicious recipe here.

CRISPY BAKED SHRIMP SCAMPI RECIPE

January 20, 2020
This Crispy Baked Shrimp Scampi Recipe is a simple seafood dinner to form at home! Butter, garlic and a crispy topping make this shrimp recipe a favorite!

The nice thing about this shrimp scampi is that it’s rich and garlicky, so even two pounds of shrimp goes to serve a crowd. Just add a crisp salad and a rice dish on the side and dinner is served.

CRISPY BAKED SHRIMP SCAMPI RECIPE
CRISPY BAKED SHRIMP SCAMPI RECIPE

You can also make this shrimp recipe before time, which may be a bonus for entertaining or simply family dinners. All you would like to try to to right before dinner is pop this shrimp within the oven for about 12-15 minutes. I prefer turning the broiler on, too for just a moment or two to urge the breadcrumb topping really crispy, but that’s totally optional!

Crispy Baked Shrimp Scampi goes to be an enormous hit for dinner on any night and it’s also a powerful dinner recipe to serve to guests! 

CRISPY BAKED SHRIMP SCAMPI RECIPE

INGREDIENTS :
  • 2 pounds medium shrimp, peeled and deveined
For The Marinade:
  • 1 tablespoon chopped garlic
  • Fresh black pepper
  • 2 tablespoons chopped parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice
For The Breadcrumb Topping:
  • 1 cup panko bread crumbs
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons garlic
  • 1 stick butter melted
  • 1 teaspoon salt
  • 2 tablespoons chopped parsley
  • 2 tablespoons parmesan cheese
INSTRUCTIONS :
  1. Add the shrimp, garlic, olive oil, salt, pepper, parsley and lemon juice to a bowl. Mix together and let the shrimp marinate for 30 minutes.
  2. While the shrimp is marinating, make the breadcrumb topping by mixing together the breadcrumbs, melted butter, salt, red pepper, garlic, parsley and parmesan cheese.
  3. Preheat the oven to 400 degrees. Pour the shrimp and the marinade into a 9″ x 13″ baking dish and then cover with the breadcrumb topping.
  4. Bake for 12 minutes until the shrimp are pink then place under the broiler for 2 minutes.
  5. Garnish with more chopped parsley and crushed red pepper if desired and serve
  6. broil 2-3 minutes

GREEK BAKED COD RECIPE WITH LEMON AND GARLIC

January 03, 2020
Best baked cod recipe out there! Prepared Greek style with a couple of spices and a mix of juice , vegetable oil and much of garlic. Baked in 15 mins!

This easy Greek-style baked cod recipe has quickly become a daily on my dinner rotation! A couple of Mediterranean spices, plus a mix of juice , olive oil, and garlic, provides it glorious flavors! make certain to observe the video below and grab my tips for what to serve along and the way to store leftovers.

GREEK BAKED COD RECIPE WITH LEMON AND GARLIC
GREEK BAKED COD RECIPE WITH LEMON AND GARLIC

Following the Mediterranean diet, fish is kinda essential for my family. It’s about the one food that shows abreast of the menu twice hebdomadally .

Sometimes, our fish dinners go far–as far as a stew from Sicily or an Egyptian-inspired fish Shakshuka cooked during a tasty spaghetti sauce . But more often than not, I choose something simple like steamed salmon or today’s baked cod recipe with lemon and garlic.

GREEK BAKED COD RECIPE WITH LEMON AND GARLIC

INGREDIENTS :

  • 5 garlic cloves, peeled and minced
  • 1/4 cup chopped fresh parsley leaves
  • 1.5 lb Cod fillet pieces (4–6 pieces)

Lemon Juice Mixture :

  • 5 tbsp Private Reserve extra virgin olive oil
  • 5 tbsp fresh lemon juice
  • 2 tbsp melted butter

For Coating :

  • 1/3 cup all-purpose flour
  • 1 tsp ground coriander 
  • 3/4 tsp sweet Spanish paprika
  • 3/4 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
  3. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
  4. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
  5. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
  6. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
  7. Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
  8. Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.

EASY BAKED HALIBUT RECIPE

December 25, 2019
Succulent baked halibut with slightly of lemon, Dijon mustard and dill is a perfect meal when something light and healthy is what you’re hungry for, and it’s able to serve in around twenty minutes!

Halibut was one among favorite sorts of fish to organize and serve to my clients during my personal chef days.

EASY BAKED HALIBUT RECIPE
EASY BAKED HALIBUT RECIPE

The light and succulent fillets were the right canvas to require on the marginally bright and tangy flavors of lemon, garlic, perhaps slightly of mustard, and a sprinkling of herbs and seasoning. And therefore the incontrovertible fact that they baked off so quickly made it an incredibly quick and convenient meal to prepare!

Because halibut takes on added flavors so well, it only needs a couple of minutes of quick marination before simply being placed onto a parchment-lined baking sheet and baked for roughly 12 minutes.

EASY BAKED HALIBUT RECIPE

INGREDIENTS :
  • 1/2 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Pinch paprika (about 1/8 – 1/4 teaspoon)
  • 2 large garlic cloves, pressed through garlic press
  • Salt
  • Black pepper
  • 2 tablespoons olive oil
  • 4 (6 ounce) skinless halibut fillets (you can ask you seafood department to cut it for you)
  • Fresh dill, chopped for garnish
  • Lemon slices or wedges, on the side
INSTRUCTIONS :
  1. Preheat your oven to 450°, and line a baking sheet with parchment paper or foil.
  2. In a small ramekin, prepare the marinade/seasoning by combining the pressed garlic cloves, Dijon, lemon juice and zest, the paprika, and a couple of good pinches of salt and pepper with a fork; add in the olive oil, 1 tablespoon at a time, and blend that in until combined.
  3. Place the halibut fillets onto the prepared baking sheet, and brush each fillet with the seasoning mixture (or pour it directly over), and if you have a few minutes, allow it the fillets to marinate for 10-20 minutes.
  4. Place the seasoned fillets into the oven and bake for 10 minutes; then, turn the broiler on, and allow the fish to broil for 2-3 minutes until it has a bit of color, and is tender, flaky and cooked through
  5. To finish, sprinkle over some fresh dill, add lemon slices or wedges, and serve with your choice of side.

HONEY GARLIC BUTTER SHRIMP & BROCCOLI

December 11, 2019
Honey paste shrimp is fast and simple and a bonded hit! A delicious sticky sauce that coats the shrimp fantastically. Comes along in twenty minutes, that makes it the right dark meal, however however delicious enough for company.

HONEY GARLIC BUTTER SHRIMP & BROCCOLI
HONEY GARLIC BUTTER SHRIMP & BROCCOLI

You only want a couple of ingredients for this instruction that you just most likely have already got in your buttery. Honestly, this is often one simple instruction.

I like to cook shrimp with the tail on, particularly the massive or elephantine shrimp. Not solely will it add a lot of flavor, however the shrimp doesn’t flex the maximum amount which provides it a prettier finished look.

HONEY GARLIC BUTTER SHRIMP & BROCCOLI

INGREDIENTS :

  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons minced garlic
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoon butter
  • 1/2 teaspoon cornstarch
  • 1 teaspoon fresh grated ginger
  • 1 pound large shrimp, peeled, deveined and tails removed if desired
  • 2 cups chopped broccoli
  • 1 teaspoon olive oil
  • salt pepper

INSTRUCTIONS :

  1. In a small bowl add the honey, soy sauce, ginger, garlic, red pepper and mix until combined.
  2. Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinade 30 minutes.
  3. Whisk in the cornstarch to the reserved marinade and set aside.
  4. Heat a cast iron skillet or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
  5. Add the butter to the skillet and add shrimp discarding and marinade. Cook until the shrimp turns pink about 2 minutes each side.
  6. Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.
  7. Serve with white rice or pasta.

CHICKEN PARMESAN STUFFED SHELLS

December 10, 2019
Chicken cheese Stuffed Shells - Delicious stuffed shell food crammed with cheese and tender chicken, flat-topped with spaghetti sauce sauce and a lot of cheese! 

Chicken cheese stuffed shells area unit a simple and delicious dark meal that's bound to be a brand new family favorite!

CHICKEN PARMESAN STUFFED SHELLS

Stuffed shell food has invariably been a favourite meal of mine. Creating them on Dec 24 was a practice at my house that I completely fair-haired each year! These chicken cheese stuffed shells area unit my spin on a mixture of 2 of my absolute favorite meals – those superb stuffed shells I had growing up and in fact, chicken parmesan! Currently these stuffed shells area unit most easier to create than they give the impression of being. It’s a simple meal that feeds a crowd and takes but forty minutes. Crazy, right?

I extremely recommend serving these stuffed shells with some breadstuff. For me, food simply isn’t complete unless I will be dipping some crisp bread within the sauce. The mixture of flavors is thus excellent along too!

CHICKEN PARMESAN STUFFED SHELLS

INGREDIENTS :

  • 1 package jumbo shell pasta
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • 5-6 chicken tenders
  • 2 cups marinara
  • 16 ounces ricotta cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup panko bread crumbs
  • 1/4 cup parmesan cheese
  • 2 cups mozzarella cheese

INSTRUCTIONS :

  1. Cook chicken tenders and jumbo shell pasta according to instructions on the packaging.  Make sure to drain pasta and well and let cool a bit before proceeding.  Cut chicken tenders into chunks that are about 1/2 inch cubes.
  2. Preheat oven to 400 degrees.  In a medium mixing bowl, combine ricotta, half of the mozzarella, parmesan, garlic powder,  italian seasoning, salt, and pepper.  Stir until well combined.
  3. Cover the bottom of a large baking dish with half of the marinara sauce.  Spread it evenly around.  Spoon about 1 1/2 tablespoon of ricotta filling into each of the shells before placing 2 chunks of chicken on top of the filling.  Place face up in the baking dish.  Repeat with remaining shells.
  4. Cover the shells with the remaining marinara and sprinkle remaining mozzarella cheese and bread crumbs on top.  Place in oven and bake 20-22 minutes.

CRAB RANGOON RECIPES

December 06, 2019
This crab national capital formula is real crab meat mixed with cheese and seasonings, then sunburst into wontons and done to golden brown perfection. you'll either bake or fry your crab national capital for a building quality result!

I cannot resist the appetizers at my native Chinese building, I forever order egg rolls, lettuce wraps and these delicious crab national capital. My do-it-yourself version of national capital is simply nearly as good, if not higher than, the building formula.

CRAB RANGOON RECIPES
CRAB RANGOON RECIPES

One day I ordered crab national capital at a building, and ever since then I’ve been hooked. Who may presumably resist tender wontons full of cheese and crab? currently that I’ve learned to create crab national capital reception, I will skip the eliminate, and my family is simply as pleased with my version.

Crab national capital consists of wontons full of a mix of crab, cheese, garlic powder, inexperienced onions and Worcestershire. The wontons area unit either baked or cooked till golden brown and tender and area unit usually served with a dipping sauce.

CRAB RANGOON RECIPES

INGREDIENTS :

  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 3 tablespoons sliced green onions plus more for garnish
  • 8 ounces crab meat or chopped imitation crab
  • 8 ounces cream cheese softened
  • 20 wonton wrappers
  • 1 egg beaten
  • oil for frying
  • dipping sauce for serving

INSTRUCTIONS :

  1. Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine.
  2. Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture into the center. Brush the edges of the wonton with the egg.
  3. Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
  4. Repeat with the remaining wontons and crab mixture until all are filled.
  5. Heat 4 inches of oil in a deep pan to 350 degrees F
  6. Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes. 
  7. Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.
  8. Serve immediately with dipping sauce of choice and garnish with more sliced green onions.

CRISPY HONEY ORANGE GLAZED SALMON

December 05, 2019
crispy honey orange glazed salmon fillets area unit pan-fried within the most stunning honey-orange-garlic sauce, with a splash of soy for more flavour!

Where do I begin with these Honey Orange Glazed Salmon fillets? I believe I simply same it all! I don’t understand that was the simplest part: the juicy salmon with crisp and burn edges; or the flavour of this sauce. World Health Organization would’ve thought salmon and honey with orange may go along therefore improbably well?

CRISPY HONEY ORANGE GLAZED SALMON
CRISPY HONEY ORANGE GLAZED SALMON

How did this one come back regarding? one in all my readers wrote in and asked about work out juice for fruit juice during this Honey spread Salmon direction, and what flavours would work well. Directly my brain went into crisp over drive. No foil or baking. Simply smart quaint searing in an exceedingly cooking pan, with burn edges and a soft and juicy centre.

The salmon direction of our dreams. Forget honey orange chicken once salmon takes over! And as per usual, drizzle those fillets in those saucy pan juices.

CRISPY HONEY ORANGE GLAZED SALMON

INGREDIENTS :

  • 4 x 6-ounce salmon fillets (or 170 grams each), with or without skin
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 4 cloves garlic , crushed
  • 2 tablespoons butter (or use olive oil if you wish)
  • Juice from half an orange (about 1/4 cup fresh squeezed orange juice)
  • Kosher salt and ground pepper , to taste
  • Half an orange , sliced to serve

INSTRUCTIONS :

  1. Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes. 
  2. Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together. 
  3. Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
  4. Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

SAN FRANCISCO CIOPPINO

November 26, 2019
Considered by several to be the signature dish of port of entry, Cioppino could be a wondrous food stew that's excellent for fun and holidays. Serve this with crusty bread to sop up all the delicious broth for a very Californian eating experience!

Turns out cioppino is straightforward to create then delicious. It are often created with nearly any combination of food, however whole Dungeness crabs within the shell, clams, shrimp, bay scallops, and mussels ar classic choices. It’s an excellent big day instruction for the vacations or dinner parties.

SAN FRANCISCO CIOPPINO
SAN FRANCISCO CIOPPINO

Almost each food eating house of note in port of entry has cioppino on its menu. It absolutely was created here within the late 1800’s by Italian immigrants from the city region of European nation, UN agency lived and worked as fishermen within the North Beach space of town by the Bay.

Regardless, cioppino is historically created with the freshest food doable in an exceedingly skinny broth made of tomatoes, herbs, and vino. The catch of the day from the port of entry bay is sometimes a mixture of Dungeness crab,  clams, bay scallops, shrimp, squid, mussels, and fish.

SAN FRANCISCO CIOPPINO

INGREDIENTS :

  •  1/2 cup butter
  •  4 cloves garlic, minced
  •  1/2 bunch fresh parsley, chopped
  •  1 tablespoon dried basil
  •  1 teaspoon kosher salt
  •  1/2 teaspoon dried thyme
  •  1 onion, chopped
  •  1 fennel bulb, thinly sliced
  •  1 1/2 cups white wine (optional - can replace with additional fish or chicken stock)
  •  1 (28 ounce) can crushed tomatoes
  •  1 (14.5 ounce) can diced tomatoes
  •  5 cups fish or seafood stock
  •  1/2 teaspoon dried oregano
  •  1/2 teaspoon crushed red pepper flakes
  •  2 bay leaves
  •  2 pounds crab (I used 1 whole cooked Dungeness crab, with its legs removed from its body)
  •  1 pound uncooked large shrimp, peeled and deveined
  •  1 pound bay scallops
  •  1 pound small clams
  •  1 pound mussels, scrubbed and debearded
  •  1/2 pound cod fillet, cut into large chunks (or other firm-fleshed fish like halibut or salmon)
  •  Fresh basil and parsley, chopped, for garnish

INSTRUCTIONS :

  1. Melt the butter over medium heat in a large stock pot, then add the onion, fennel, garlic, parsley, sauteing until the onions are soft, about 10 minutes.  Add the garlic, basil, salt, thyme, oregano, and red pepper flakes and saute 2 minutes longer.
  2. Add the white wine, crushed and diced tomatoes, fish stock, and bay leaves, then cover and reduce the heat to medium-low.  Simmer for 30 minutes so the flavors can blend.  While the meat simmers, prepare the crab by removing the crab legs from the body (if not already done for you) and using a nutcracker to crack the shells (leave the meat in the shell) so that the meat can be easily removed once the cioppino is served.
  3. Increase the heat to medium and add the clams and mussels to the broth and cook for 5 minutes until they start to open.  Then add the crab legs and cook for another minute, followed by the shrimp and scallops.  Finally, lay the chunks of cod on top of the broth and cover and cook for 3-5 minutes until the mussels and clams are open, the shrimp curl and the scallops are just firm.
  4. Ladle the cioppino into large bowls garnish with chopped fresh parsley and basil.  Serve with warm, crusty sourdough bread!  Have plenty of napkins, extra bowls for shells, and nutcrackers and tiny forks on hand for the crab.  

INSTANT POT SHRIMP ALFREDO

November 22, 2019
Instant Pot shrimp alfredo alimentary paste is therefore sensible straightforward|and straightforward|and simple} to create for your family! If you like food you will love however easy it's created in your autoclave.

For this Instant Pot shrimp alfredo formula we tend to thawed our shrimp out nightlong and place them in our one pot meal raw therefore everything may cook along dead, however knowing a way to cook frozen shrimp in your Instant Pot is useful too if you only desire a bowl of those luscious suckers for lunch!

INSTANT POT SHRIMP ALFREDO

Although I didn’t very decision it this however I superimposed our Instant Pot shrimp alfredo to the current roundup of Instant Pot casseroles as a result of it kinda’ falls into that class of everything overdone within the same pot and you may in all probability add 1/2 c of frozen peas if you felt it very required a vegetable.

I really wasn’t certain a way to it'd end up, or if it'd end up the least bit. Jubilantly stunned I used to be once it did therefore I may gobble it up for lunch. Darling that preparation alimentary paste on the stovetop wasn’t required.

INSTANT POT SHRIMP ALFREDO

INGREDIENTS :
  • 1/3 c onion diced
  • 15 oz alfredo sauce we used jarred
  • 2 c noodles small, we used rotini
  • 12-15 jumbo shrimp without shells or tails, uncooked
  • 1 c water or vegetable broth
  • 1/4 c romano cheese grated, optional
  • 1/4 c parmesan cheese grated, optional
  • 1 tbsp garlic minced
INSTRUCTIONS :
  1. Add your onions, garlic and alfredo sauce into your pot, stir until combined. If you like your shrimp on the well done side add those in now too. (we did, you can see in the photos)
  2. Pour in your water or broth and stir until smooth.
  3. Pour in your uncooked noodles and submerge into the liquid.
  4. Close lid and steam valve and set to high pressure for 3 minutes. (if you like your small noodles to be more al dente, set for 2 min.)
  5. Quick release. If you want your shrimp just steamed add them to the top of your done alfredo inside your pot now and close the lid back up for 5 mintues to steam them, larger shrimp may take longer. Then add grated romano and parmesan cheeses and stir so they melt. Serve!

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

November 22, 2019
When I realize Lobster mack and Cheese on a menu, notably in shore eateries, I lose all semblance of firmness. A well-executed Lobster mack is a few of the simplest of summer food.

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

Labrador Lounge’s direction marries an expensive, buttery four-cheese sauce (Cheddar, town Jack, Asiago, and Swiss) with bright chives, many recent, sweet lobster meat, and a cooked crumb topping. The nutty, briny, buttery aromas returning from my room because the dish baked were nothing in need of heavenly.

I don’t savvy my style testers and that I found the strength to stay our forks out of the finished dish throughout the exposure shoot! It’s an exquisite dish for luxurious, nonetheless relaxed summer amusing.

LABRADOR LOUNGE LOBSTER MAC AND CHEESE

INGREDIENTS :

  • 1 pound macaroni , such as elbows, shells, or orecchiette (or lobster-shaped pasta if you can find it)
  • Grated Parmesan cheese , to taste
  • 2 cups cooked and diced lobster meat
  • Freshly cracked black pepper , to taste
  • Sea salt , to taste
  • 1/2 cup sliced shallots
  • 3 cups heavy cream , divided
  • 1 cup shredded Asiago cheese
  • 1 cup cubed Swiss cheese
  • 3/4 cup chopped fresh chives
  • 1/2 pound unsalted butter (1 cup)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • Bread crumbs , to taste

INSTRUCTIONS :

  1. Cook pasta al dente according to package directions, transfer to a colander, and drain.
  2. Bring a large pot of water to a boil over high heat. Fit a metal mixing bowl over it to create a double boiler. Add all cheeses (except Parmesan) and 1-1/2 cups of the heavy cream.
  3. Melt cheeses, stirring often to prevent burning. If mixture seems too stringy or clumpy, add some of the remaining cream. The texture should be velvety and a bit loose--the consistency of cheese soup.
  4. Preheat oven to 350 degrees F. In a sauté pan over medium heat, melt butter. Add chives, shallots, salt, and pepper. Cook, stirring, for 3 to 4 minutes, or until shallots are tender. Add lobster and cook, stirring, for 1 to 2 minutes.
  5. In a large bowl, combine lobster mixture and pasta and stir. Slowly add as much cheese mixture as desired.
  6. Transfer mixture to an oven-safe dish and top with Parmesan and bread crumbs. Bake for 12 minutes, or until browned on top and warm in the middle.

LOBSTER MAC AND CHEESE RECIPE

November 17, 2019
Quick and simple, additional bum Lobster macintosh and Cheese! Made, creamy white sauce smothers a carb-y macaroni and buttery lobster before being baked with a golden, tender crust. This can be one simple Lobster macintosh and Cheese deserve a celebration all of it’s own.

LOBSTER MAC AND CHEESE RECIPE
LOBSTER MAC AND CHEESE RECIPE

I’m desire all the comfort foods and this Lobster macintosh and Cheese instruction is at the highest of my list.  I bought one a number of weeks past at the farmer’s market and it had been really lacking in creamy, bum comfort therefore I knew I had to form my very own. Homemade  macintosh and cheese is usually higher anyway as a result of, usually, after you heat up macintosh and cheese the sauce breaks, separates and is mostly, not that smart.

But this can be the simplest Lobster macintosh and Cheese instruction ever created and it’s very easy to arrange.  I will have this on the table in exactly beneath associate degree hour. However bonus points as a result of this instruction will be prepped ahead so baked within the kitchen appliance right before serving creating this an excellent dinner for holidays like Valentine’s Day!

LOBSTER MAC AND CHEESE RECIPE

INGREDIENTS :
FOR THE TOPPING :

  • 4 tablespoons unsalted butter melted
  • 2 cups panko Japanese breadcrumbs

FOR THE MACARONI :

  • 1 pound dried small shape pasta
  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons kosher salt
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 tablespoons mustard powder
  • 2 cups grated extra-sharp white cheddar
  • 1 cup grated gruyere
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup grated Parmesan
  • 16 ounces cooked lobster meat
  • chopped parsley

INSTRUCTIONS :

  1. Preheat oven to 400°F.
  2. Coat a 9x13 inch baking dish with cooking spray and set aside.
  3. Bring a large covered pot of salted water to a boil over medium-high heat.
  4. Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy).
  5. Drain pasta and set aside.
  6. In a large pot over medium-low heat, melt the butter. Sprinkle the flour over the butter, whisking to combine and make a roux. (It will look like a paste.)
  7. Continue cooking, stirring constantly with a wooden spoon, until the roux is golden brown, about 4 minutes. Slowly add the milk and cream, whisking constantly to incorporate and create a béchamel sauce.
  8. Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly.
  9. Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes.
  10. Stir in the salt, pepper, and mustard powder.
  11. Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.
  12. Stir the drained pasta into the sauce and toss to coat.
  13. Fold in the lobster meat.
  14. Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil for easy clean up.
  15. Stir the butter into the panko bread crumbs.
  16. Sprinkle panko topping evenly over pasta.
  17. Bake until golden and bubbling, approximately 20-25 minutes.
  18. Allow to cool 15 minutes before serving.
  19. Sprinkle with parsley, if desired.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

November 12, 2019
This healthy dish instruction may be a Whole30 Associate in Nursingd low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole instruction is even keto friendly, because of cauliflower rice! 

Or maybe that you just will build it all home except method healthier, Whole30 compliant, and low carb (even keto!). The secret? Associate in Nursing authentic dish instruction with a fast substitution of cauliflower rice for rice.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP
HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

Add a touch a lot of oil and sauté your Cajun “holy trinity” (onions, bell peppers, and celery), in conjunction with the garlic, till softened. Add in your seasonings, from Cajun seasoning to cayenne pepper, and stir. Pour in tomatoes and chicken stock, then bring mixture to a boil.

Stir in cauliflower rice, ideally from frozen, and shrimp and cook, stirring often till cauliflower rice is heated through and shrimp is pink and now not semitransparent. Serve with sliced inexperienced onions, sliced parsley, and Louisiana sauce.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP
HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

INGREDIENTS :

  • 1 stick celery thinly sliced
  • 1/2 onion chopped
  • 1 1/2 - 2 tablespoons Cajun seasoning
  • 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
  • 1 1/2 tablespoons olive oil or avocado oil
  • 4 cloves garlic minced
  • 1 red bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 green bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 teaspoon black pepper
  • 1 pound medium raw shrimp peeled
  • green onions sliced, for garnish
  • 1/2 - 1 1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt
  • 1/8 teaspoon cayenne pepper optional
  • 2 14.5-oz cans fire-roasted tomatoes
  • 1 cup chicken broth
  • 5 cups cauliflower rice
  • fresh parsley chopped, for garnish
  • Louisiana hot sauce to serve, optional

INSTRUCTIONS :

  1. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
  2. Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
  3. Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
  4. Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
  5. Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp. Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.

DELICIOUS CRISPY TEMPURA RECIPES

November 10, 2019
Plump and juicy prawns wrapped with super crisp batter, distinctive Japanese vegetables like shiso leaf,  thinly sliced sweet kabocha pumpkin and purple sweet potato, renkon lotus roots and Oriental black mushroom mushrooms coated with crisp batter.

In Japan, the macromolecule supply used is sometimes food. Prawn is my favorite. If you're reaching to use prawn, my recommendation is to use ‘tiger prawn’. Alternative food typically parched square measure squid, scallops, and white fish like sillaginoid or Japanese whiting.

DELICIOUS CRISPY TEMPURA RECIPES
DELICIOUS CRISPY TEMPURA RECIPES

Presentation of the dish is vital to some extent even for a home parched dish. Creating the prawn straight after you create deep cooked prawn and dish prawn could be a should. 

Basically, bound vegetables contain a great deal of wetness like tomato and cucumber. In order that they don't suit dish as a result of, by the time the wetness evaporates, the batter are burnt. Therefore for that reason, starchy vegetables like sweet potato, kabocha pumpkin, Renkon lotus roots square measure sensible to deep fry with the batter.

DELICIOUS CRISPY TEMPURA RECIPES

INGREDIENTS :

  • 4 Prawns
  • 2 Slices of lenkon
  • 2 Slices of shiso
  • 1/4 cup grated daikon
  • 1 Chikuwa fish cake 1 optional
  • Oil for deep frying
  • 2 Shiitake mushrooms

Batter:

  • 75 ml Ice cold water
  • 1 tbsp Kewpie mayonnaise
  • 50 g Plain flour

Tentsuyu (dipping sauce):

  • 1 cup of Water
  • 1/2 tbsp Dashi powder
  • 1/4 cup Mirin
  • 1/4 cup Soy sauce
  • 1/4 cup grated daikon

INSTRUCTIONS :

  1. Prepare the prawn and vegetables and set aside. 
  2. Place the flour and add icey cold water and mayonnaise. Combine them together briefly (don't over-mix or it will be too gooey).
  3. Set aside in fridge until all ingredients and oil is ready.
  4. Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.
  5. Add each ingredient (prawn & vegetable) to the batter individually to coat them and put them into the oil.
  6. When the prawn and vegetable is cooked, if you lift them up out of cooking oil with a pair of chopsticks you can feel tiny vibration.
  7. When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.
  8. Continue to coat and fry each ingredient until all done.

Sauce :

  1. Add the mirin to a small sauce pan and boil on high heat for about 1 minute (this will allow all the alcohol to evaporate).
  2. Add the water, soy sauce, and dashi powder and bring to a boil.
  3. Place the sauce in a bowl and allow it to cool down then serve with the Tempura.
  4. Pour about 1/4 cup of Tentsuyu in a small bowl with about 1 tbsp of grated daikon to serve with Tempura. 

OVEN FRIED TEMPURA BATTER SHRIMP LETTUCE WRAPS WITH A TERIYAKI SAUCE

October 07, 2019
Crispy deep-fried dish tasteful Shrimp/Prawns wrapped in contemporary crisp lettuce leaves and coated in a very lovely dish sauce.

But then these happened. If your uninterested in your boring previous lettuce wrapsand would like some tender deep-fried stuff in your livee create.these.

OVEN FRIED TEMPURA BATTER SHRIMP LETTUCE WRAPS WITH A TERIYAKI SAUCE

And currently we will all go board a cheerful place. Wherever everything is crumbed and low in fat and calories, however super juicy and style deep deep-fried. 

Drizzle on a number of that sensible lovin’ dish sauce. Proceed to stuff your face. With chopsticks. to stay the mood going.

OVEN FRIED TEMPURA BATTER SHRIMP LETTUCE WRAPS WITH A TERIYAKI SAUCE

INGREDIENTS :

  • 1 batch Crumbed Prawns

Teriyaki Sauce:

  • 2 tablespoons honey (optional)
  • 1 tablespoons rice wine vinegar (or apple cider vinegar)
  • 2 tablespoons brown sugar
  • ¼ cup soy sauce
  • ¼ cup mirin (sweet Japanese rice wine)
  • 1 teaspoon minced garlic (or 1 clove garlic, minced)

Additional:

  • 1 carrot , grated
  • 1 red capsicum/bell pepper , grated
  • 1 head lettuce of choice (I use Iceberg), rinsed and leaves separated

INSTRUCTIONS :

  1. Use THIS RECIPE for the crumbed shrimp. 
  2. While they're oven-frying, make your Teriyaki sauce:
  3. Combine all of the Teriyaki sauce ingredients into a small saucepan. Bring to a boil; reduce heat and gently simmer until the sauce has thickened.
  4. To serve:
  5. Divide the grated vegetables into each lettuce cup; place about 10 shrimp into each, tails removed; and drizzle with the teriyaki sauce.

CRISPY CAJUN SHRIMP FETTUCCINE

October 02, 2019
Crispy Acadian Shrimp alimentary paste with associate implausibly straightforward creamy sauce and crisp Acadian shrimp with a touch hit of warmth. 

CRISPY CAJUN SHRIMP FETTUCCINE

Packed filled with good Acadian seasoning, that is at the same time spicy, sweet, smokey, and complicated. The superbly baked shrimp is crisp and plump, all swimming in a very made creamy sauce served au fait twirl-able and slurp-able alimentary paste.

When we’re talking concerning food, Acadian is sometimes concerning a spice mix that originated from Acadians living in American state. Dry Acadian spice mix is formed of paprika, cayenne pepper, herbs, garlic powder, onion powder, salt, and pepper.

CRISPY CAJUN SHRIMP FETTUCCINE

INGREDIENTS :

  • 1 lb large shrimp deshelled and deveined
  • 1 tbsp cajun seasoning
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 oz fettuccine
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • salt and pepper to taste
  • 2 tbsp all-purpose flour
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp fresh parsley chopped

INSTRUCTIONS :

  1. Cook fettuccine according to package instructions.
  2. Sprinkle the shrimp with 1 tbsp of cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
  3. In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from the skillet and set aside.
  4. In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss.
  5. Garnish with parsley and additional Parmesan cheese.

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