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Recipes

The Best Shrimp and Grits Recipe

INGREDIENTS

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

DIRECTIONS

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

You can read full here : https://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe-1911862

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Recipes

Very Easy Toasted Ravioli

INGREDIENTS

2 large eggs
1/2 c. milk
1 c. Italian bread crumbs
1/4 c. freshly grated Parmesan cheese, plus more for serving
Kosher salt
Freshly ground black pepper
1 lb. frozen ravioli
Marinara, warmed (for serving)
Vegetable oil, for frying
Marinara, sauce for serving

DIRECTIONS

FOR FRYING:
Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper. Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat. Place on prepared baking sheet. Freeze until solid, 30 minutes. In a large pot over medium heat, heat 2” oil until shimmering (about 365°). Working in batches, fry ravioli until golden and pasta is cooked through, 3 to 4 minutes, flipping as necessary. Place on a paper towel lined plate and immediately sprinkle with more Parmesan. Serve warm with marinara for dipping.

FOR AIR FRYER:
Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper. Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat, then dip back in egg mixture. Place on prepared baking sheet. Freeze until solid, 30 minutes. Working in batches, place in basket of air fryer and cook at 400° for 7 minutes. Remove from basket and top with Parmesan. Serve warm with marinara sauce for dipping.

You can read full here : https://www.delish.com/cooking/recipe-ideas/recipes/a48474/toasted-ravioli-recipe/

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Recipes

The Best Turkey Chili Recipe Ever

INGREDIENTS

1 pound lean ground turkey
3/4 cup chopped celery
1/2 cup chopped onion
3/4 cup chopped green pepper
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 jar (24 ounces) meatless pasta sauce
1 can (16 ounces) hot chili beans, undrained
1/2 cups water
1/2 cup frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers

DIRECTIONS

In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn.
Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours.
Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

You can read full here : https://www.tasteofhome.com/recipes/turkey-chili/

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Recipes

Christmas Butter Original Recipe

INGREDIENTS

1 x 250 g pack of butter
75 g dried cranberries
a few sprigs of fresh thyme
4 sprigs of fresh rosemary
a few sprigs of fresh sage
1 clementine

DIRECTIONS

Put your butter into a bowl. Really finely chop the cranberries and add to the bowl. Pick the thyme, rosemary and sage leaves, then chop, sweep and run your knife through the herb leaves until really finely chopped. Add to the butter with a pinch of sea salt and black pepper. Grate in the zest of your clementine and mix so the butter softens and everything is combined. Divide the butter roughly in half.

Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity.
Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.

If you’ve got any herb stalks left over, put them in the cavity of the turkey for added flavor as it cooks.
Cover the turkey in clingfilm and put in the fridge until you’re ready to cook it the next day.

You can read full here : https://www.jamieoliver.com/recipes/fruit-recipes/christmas-butter/

Categories
Recipes

Homemade Sweet Pea Fish Pie

DINGREDIENTS

1 kg potatoes
400 g frozen peas
1 lemon
40 g unsalted butter
2 carrots
2 onions
olive oil
500 ml semi-skimmed milk
2 x 150 g frozen salmon fillets , sustainably sourced
2 x 100 g frozen white fish fillets , sustainably sourced
65 g plain flour
100 g frozen spinach
125 g frozen cooked peeled prawns , sustainably sourced
1 heaped teaspoon English mustard
40 g Cheddar cheese
sea salt
freshly ground black pepper

DIRECTIONS

Preheat the oven to 180ºC/350ºF/gas 4. Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside. Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not colored, stirring occasionally. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.

Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection. Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!

You can read full here : https://www.jamieoliver.com/recipes/fish-recipes/sweet-pea-fish-pie/

Categories
Recipes

Easy Butternut Squash Soup

INGREDIENTS

1 pound bulk Italian sausage
1 medium onion, chopped
2 medium sweet red pepper, chopped
4 garlic cloves, minced
1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces
1 package (16 ounces) frozen corn, divided
4 cups water
1 tablespoon chicken base
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 teaspoon salt
1/4 teaspoon pepper
Heavy whipping cream and minced fresh parsley, optional

DIRECTIONS

In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings.

Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

You can read full here : https://www.tasteofhome.com/recipes/hearty-butternut-squash-soup/

Categories
Recipes

Super Tasty Veggie Enchiladas Recipe

INGREDIENTS

1 tbsp. extra-virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
2 c. frozen corn, rinsed and drained
3 small zucchinis, chopped
Kosher salt
1 tsp. chili powder
1 tsp. cumin
2 (15-oz.) black beans, drained and rinsed
1 (10-oz.) can enchilada sauce
Juice of 1/2 lime
8 flour tortillas
2/3 c. shredded Monterey jack
1/3 c. shredded cheddar
FOR TOPPING
1 c. quartered grape tomatoes
1 avocado, sliced
1/4 c. finely chopped onion
1/4 c. fresh cilantro leaves

DIRECTIONS

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes.
Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more.

Pour half the remaining enchilada sauce into a 9″-x-13″ baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheeses.
Bake until cheese is melty, 15 to 18 minutes.
Garnish with tomatoes, avocado, onion, and cilantro.

You can read full here : https://www.delish.com/cooking/recipe-ideas/a23573506/vegetarian-enchiladas-recipe/

Categories
Recipes

Delicious Salmon Ceviche Recipe

INGREDIENTS

FOR CEVICHE:
1 lb. sushi-grade or previously frozen salmon, defrosted, with skin removed
Kosher salt
1/2 medium red onion
1/4 c. freshly chopped cilantro
1 lemon drop chili pepper, Serrano pepper, or jalapeño, thinly sliced
1/2 avocado
1/2 tsp. toasted sesame oil (optional)
Corn chips, for serving
FOR LECHE DE TIGRE, OR TIGER’S MILK:
4 limes, juiced (about 2/3 cup)
1 naval orange, juiced (about 1/2 cup)
2 garlic cloves, smashed
2″ piece of ginger, peeled and halved
5 cilantro stems

DIRECTIONS

Cut fish into ½-inch cubes and place in a large glass bowl, reserving any oddly shaped, fatty, or dark pieces of fish for the tiger’s milk. Season cubed fish with salt. Refrigerate while you prepare the onions and tiger’s milk.
Prepare onions: cut ½ onion in half, then thinly slice 1 half and place slices in a medium bowl. Add sliced pepper and cilantro to bowl with onions.

Make tiger’s milk: into a blender or food processor, combine reserved salmon (if using), remaining quarter red onion, lime juice, orange juice, garlic cloves, ginger, and cilantro stems. Pulse mixture 10 times in rapid succession, until solids are broken down but not completely pureed. (Alternatively, combine all ingredients in a bowl and let sit for 10 to 30 minutes.)

Assemble ceviche: cut ½ avocado into small ¼” cubes and add to bowl of salmon, along with onions, peppers, and cilantro. Strain tiger’s milk over salmon and stir to combine. Let ceviche marinate for 10 minutes, then serve with corn chips. It is best to eat freshly made ceviche within the hour it is prepared, to avoid fish that is “overcooked” and soft.

You can read full here : https://www.delish.com/cooking/recipe-ideas/a33537089/salmon-ceviche-recipe/

Categories
Recipes

Yummy Toast With Brown Shrimps

INGREDIENTS

1 knob of unsalted butter
200 g brown shrimps, from sustainable sources
100 ml cider
2-4 slices of bread

DIRECTIONS

Melt the butter in a pan over medium heat and add the shrimps.
Pour in the cider and bring to the boil, then turn down the heat and simmer for 3 minutes, or until the cider has reduced. Season with pepper.
Toast your bread, then top with the shrimps.

You can read full here : https://www.jamieoliver.com/recipes/seafood-recipes/brown-shrimps-on-toast/

Categories
Recipes

Delicious Avocado Pancakes Recipe

INGREDIENTS

1 1/2 c. all-purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1 small avocado

2 tsp. lime juice

1 tbsp. honey

1 tsp. lime zest

2/3 c. buttermilk

2 large eggs

1 tsp. pure vanilla extract

Butter, for pan and for serving

1/2 c. blueberries, plus more for serving

Maple syrup, for serving

 

DIRECTIONS

In a large bowl, whisk together flour, baking powder, and salt.

In a medium bowl, mash avocado and lime juice with a fork until smooth. Whisk in honey, lime zest, and buttermilk. Add eggs and vanilla and whisk until fully combined.

Add wet ingredients to dry ingredients and stir with a wooden spoon or spatula until just combined.

In a large skillet over medium-low heat, melt a thin pat of butter to coat the bottom of the skillet. Ladle ¼ cup pancake batter into skillet, then use the bottom of the measuring cup to smooth batter into a 4 ½” wide pancake. Top with a few blueberries if desired, then cook until bubbles start to form in batter and pancake is golden underneath, about 3 to 4 minutes.

Flip and cook the other side until golden, 3 to 4 minutes more. Repeat with remaining batter.

Serve pancakes with butter, maple syrup, and more blueberries.

 

You can read full here : https://www.delish.com/cooking/recipe-ideas/a28607757/avocado-pancakes-recipe/