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

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!

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