These waffles are crisp on the outside, light and fluffy on the inside, topped with a delicious blueberry maple syrup.
Making your own burger blend is super simple and delicious. These burgers are made with ground rib eye steaks, boneless short rib, chuck steak and bacon. They are juicy and full of flavor.
Smothered chicken is a real southern specialty. You definitely can’t go wrong with tender juicy chicken thighs smothered in a rich gravy. Serve this meal with creamy cheesy potatoes au gratin. Thinly sliced potatoes layered with a cream sauce, and gruyere cheese.
These hand pies have a sweet apple and pear filling all wrapped up in a flaky buttery crust.
Hand pies are individual pies that are great to have for any gathering you may have. They are an easy grab and go dessert that your guests can enjoy without having to carry a plate and a fork around with them as they mingle. They are great served warm, and if you do want to eat it on a plate you can’t go wrong with a scoop of ice cream next to it.
This Creamy Cajun Jambalaya Pasta is a delicious and quick meal that can be made in one pot. It is packed with a combination of seafood flavors with the use of lobster base as well as cajun spice. Andouille sausage adds smokiness to this recipe.
A while back I made this delicious Shrimp and Grits with a Lobster Cream Sauce. After eating the dish for lunch, I wondered what to do with the left over lobster cream sauce. 🤔 🧐 💡 It came to me… I would toss pasta in that creamy deliciousness. So basically that’s how I came up with sharing this recipe. I decided to add a little Cajun spice to it to give it some more kick, and there you have it Creamy Cajun Jambalaya Pasta.
This recipe is very quick and easy to make which makes it a great midweek recipe. I portioned this out as a dinner for two, which makes it a great Valentines day recipe as well.
1 Small diced onion
Better Than Bullion Lobster Base
Old Bay Seasoning
Diced Andouille Sausage
Peeled Raw Shrimp
Start this recipe off by bringing a pot of water to boil. Once the water has come to a rolling boil add 4 oz of linguine and cook until al dente. While the pasta is cooking, heat 1 tbsp of oil in a skillet over medium heat and caramelize diced onion. I’m not a huge fan of bell peppers, but feel free to add some at this time if you’d love a little more crunch in this pasta dish. When onion begins to caramelize add Andouille sausage. Allow the sausage to brown, and then add shrimp, cook for about 2-3 minutes on each side, turning once midway. Remove the sausage and shrimp mixture from the pan. Next, melt the butter in the same skillet, whisk in flour until smooth. Whisk in garlic paste and lobster base. Gradually whisk milk and heavy cream into the skillet. Continue to whisk until the sauce has thickened slightly. Add some Old Bay seasoning and some Cajun spice. Toss your cooked linguine in the sauce. Add the shrimp and sausage mixture back to the sauce. Bon Appetit dinner is served.
If you can’t find Andouille sausage kielbasa would go great in this dish. If you like spicy, add spicy kielbasa.
You can use a chicken Andouille, Turkey kielbasa or even Beef kielbasa.
Chicken would be a great addition to this dish. After browning the sausage, add some diced chicken. I would advise to add the chicken after cooking the sausage so the chicken would be flavored with that great smoky sausage.
Bell peppers would also add a nice crunch to this recipe. After caramelizing the onions, add 1/2 of a diced bell pepper to the skillet.
Tomatoes would balance the creaminess of this recipe. I would add 1/2 of a can of diced tomatoes. I would dram the tomato juice before adding them to the pan. I would add the tomatoes right before the pasta goes into the pan.
This queso dip is super creamy. The addition of the ground beef kicks it up a notch. This queso is made with real cheese, white cheddar, Monterey Jack cheese, white American cheese, and some cream cheese, all melted together.
If your anything like me, you could never have enough queso. Nine times out of 10, when asked what I want for dinner, the answer would either be pizza or nachos for sure. If the answer is nachos, I either make queso or pick some up from a nearby restaurant. When I order queso, I always order a large so that I can have some leftover for the next day.
Queso dip is the perfect addition to any build your own taco party, Taco Tuesday dinner, Superbowl party, or for any day that you have a craving for cheesy, melty goodness.
White cheddar cheese
Monterey Jack cheese
White American cheese
Caramelize one small onion in 1 tbsp oil over medium heat in a 4-quart pot. Add ground beef, season to taste with taco seasoning, granulated garlic, and granulated onion, cook until brown. Once the ground beef has cooked, remove it from the pan. At this point, I like to drain the fat from the ground beef. In the same pot, add 3 tbsp butter. Sautee green chilis and recaito in the butter. Pour in milk and heavy cream. If you are looking to make the recipe a little lighter, you can use milk or half and half instead of heavy cream. When making queso, I prefer to use whole milk. In my opinion, it would give you a creamier consistency in the end, vs. using 1% or 2% milk. Once the milk has warmed up, add the cheese. Allow the cheese to begin melting in the sauce, and begin to whisk. Whisk continuously until smooth. Season sauce to taste with salt, granulated garlic, and granulated onion. Add 1/2 tsp ground cumin, and return ground beef to the pot.
Of course not. If you don’t prefer to eat beef, feel free to try any other ground meat in the recipe. If you prefer no meat at all, this recipe is good just as queso. Skip past the cooking the meat, and go straight to the melted butter, and adding the green chilis to the pot.
The weather has been pretty warm here, however when a stretch of cool weather came through I didn’t hesitate to make soup. I’m not a huge fan of winter, but coming from NY, experiencing 60 degrees in January is just bizarre.
This corn chowder recipe is smooth and creamy from the half and half and hearty from the potatoes. It’s very quick and easy to make, and there are only a handful of ingredients. Well technically 6 ingredients plus seasonings, but that’s close enough to a handful 😉.
This Thai Pork is delicious. There is a hint of added spiciness with the chili garlic sauce, but the mint is cool and refreshing.
1.5 – 2 lb pork tenderloin
2 tbsp ginger paste (divided)
2 tbsp garlic paste (divided)
1/2 of 1 small onion (diced)
1 tsp chili garlic sauce
1 handful fresh mint (chopped)
1/4 cup lime juice
3 tbsp fish sauce
2 tbsp honey
1 tbsp soy sauce
1-1/2 cups chicken stock
1. Place pork in a gallon size zip lock bag along with 1 tbsp oil, 1 tbsp garlic paste, 1 tbsp ginger paste, 1/2 tsp salt, 1/2 tsp pepper. Massage the seasoning into the meat to ensure the entire piece of pork is seasoned. Zip up bag and refrigerate. Marinate pork for 1 hour.
2. Preheat oven to 350 degrees.
3. Meanwhile make Lime Mint Sauce. Caramelize 1/2 onion in 1 tbsp of oil in a sautee pan over medium heat. Once onions have caramelized add 1 tsp chili garlic sauce. Pour in 1/4 cup lime juice and stir. Once combined, add 1 tbsp garlic paste 1 tbsp ginger paste, 1 tbsp soy sauce, 2 tbsp honey, and 3 tbsp fish sauce.The sauce will be thick, that’s ok. Add 1-1/2 cups of chicken stock to the pan.
4. . Cook sauce for 1-2 minutes. Add 1 handful of chopped mint to the pan. Mix the mint into the sauce and remove from heat.
5. Rinse and dry the sautee pan and put the pan back on the stove.
6. Over medium – high heat, add 1 tbsp oil to the pan. Sear the pork tenderloin on all sides.
7. Remove pork from the sautee pan, and place pork into an oven safe pan.
8. Pour lime mint sauce over the pork and roast pork in the oven uncovered for 30 minutes, remove pan from oven, and cover and roast for an additional 20 minutes.
2 tbsp oil
1.5 – 2 lbs chicken tenders (diced)
1 lb baby bok choy
2 broccoli crowns, cut into florets (about 1 lb of broccoli)
1 medium onion diced medium
1 tsp salt (divided)
1/2 tsp pepper
1/2 tbsp garlic paste
1 cup hoisin sauce
These chicken lettuce wraps contain ground chicken and water chestnuts cooked in a savory sauce, served in cool lettuce leaves.
1 tsp oil
1 small – medium onion diced
2 lbs ground chicken
1 tbsp garlic paste
1 tbsp ginger paste
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 (8-ounce) can diced water chestnuts
2 heads butter lettuce