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Garlic Shrimp Scampi with Angel Hair Pasta

Blondelish.com — Sat, 05 Sep 2020 20:44:40 +0000

Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute, stirring constantly. Add in the shrimp and sprinkle with chili flakes and sea salt.

Cook the shrimp for about 1 to 2 minutes per side, or until pink and opaque. Set aside on a plate.

To the same skillet, add the lemon zest and juice. Pour in 5 cups of broth. Keep the remaining 1 cup on hand, in case you need it for later. Stir to combine then bring the liquid to a gentle simmer.

Add the pasta, and using a pair of tongs, stir occasionally for a few minutes, or until the pasta starts to soften and bend. Fully immerse the pasta into the liquid, and keep stirring frequently to avoid sticking to the bottom of the pan.

Cook the pasta according to the timing on the package directions. Angel hair pasta needs no more than 3 minutes to cook to al dente.

Once the pasta is cooked to al dente, return the shrimp to the pan and turn the heat off. Stir in the Parmesan cheese and chopped parsley, and mix until the cheese has melted into the sauce. The pasta will continue to absorb the sauce if not served immediately. So quickly season with salt and pepper to your taste, and dig in!

Mango Tilapia

Shavanna — Mon, 31 Aug 2020 14:26:22 +0000

For the mango salsa:
Add all chopped ingredients into a medium size bowl. Add lime juice and mix well. Allow to sit for at least 30 minutes for best flavor.

Make white rice according to package directions. I use about 1 cup rice for this recipe; you can make more if you want a larger portion.

For the fish:
Liberally spray a large nonstick skillet with cooking oil or use about 2 teaspoons oil on the bottom of the pan. Heat over medium high heat.

Place tilapia on a couple layers of paper towels and soak up extra moisture on both sides of the filet.
Lightly spray with some cooking oil or rub it on some manually.

Mix salt, pepper and paprika in a small bowl and lightly rub on both sides of each tilapia fillet. Place fillet into the well-heated skillet and cook on each side for 2–3 minutes until lightly seared on both sides.

Remove from skillet and serve each fillet over a bed of rice. Generously garnish with mango salsa.

Sage Garlic Lamb with Feta Yogurt Sauce

Molly Mulligan — Sat, 29 Aug 2020 19:33:27 +0000

1. Heat the olive oil in a large skillet on high heat until shimmering and very hot, but not smoking.
2. Add the ground lamb in small lumps. Lower the heat to medium high.
3. Brown the lamb well on one side, then carefully flip each lump over to brown on the other side. Increase the heat to high if browning isn’t occurring on the second side.
4. Drain most of the fat from the pan by using paper towels or paper napkins and tongs, or by your best practice method. Ideally only 1 – 2 tablespoons of fat should remain.
5. Lower the heat to medium and add the sage and garlic. Allow to cook for about a minute, stirring constantly.
6. Add the chopped stewed tomatoes with their juices and the the beef broth. Stir well, cover, lower heat to low and simmer for 10 minutes.
7. As the lamb mixture simmers, combine the sauce ingredients into a small food processor and process until smooth. Pour into a small bowl and set aside.
8. Once the lamb is finished simmering, season it with the 1/2 t kosher salt and 1/4 pepper, taste and adjust seasoning if necessary.
9. Serve the lamb mixture in bowls with several teaspoons of the feta yogurt sauce on top accompanied by warm naan bread.

Cabbage Rolls

Beth Pierce — Fri, 28 Aug 2020 16:24:36 +0000

Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to colander to drain and cool. Once cooled cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
In a large skillet heat olive oil over medium heat. Add the onion and cook for 2-3 minutes; stirring several times. Reduce heat to low and add garlic. Cook for 1 minute stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar and brown sugar. Simmer for 10 minutes.
Spoon a thin layer of the tomato sauce in a 9 x 13 inch casserole dish. In a large bowl mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place on tomato sauce in casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.
Cover with aluminum foil. Bake in a preheated 350 degree oven for 80-90 minutes

Dorito Casserole

Krystle — Thu, 27 Aug 2020 00:30:33 +0000

Preheat oven to 350ºF. Line a 9×13 inch pan with foil.

In a large skillet, cook onion and brown ground beef until no pink remains. Add garlic and cook 1 more minute.

Add taco seasoning, and water. Simmer for 5-7 minutes until reduced. Stir in cream of chickens soup.

Pour crushed Doritos into prepared pan. Top with beef mixture, beans, and cheese. Bake for 15-20 minutes or until bubbly.

Serve with your favorite toppings, such as lettuce, tomatoes, jalapenos, sour cream, and cheese. I also like to drizzle mine with Catalina dressing.

Ground Beef Stroganoff

Beth Pierce — Mon, 24 Aug 2020 23:06:57 +0000

Start by browning the ground beef in a large skillet over medium heat. Once halfway browned add the butter, onion and mushrooms. Continue cooking until the beef is cooked through and the mushrooms are browned.
Reduce the heat to low. Add garlic, thyme and parsley. Cook for 1 minute; stirring constantly. Sprinkle with flour. Cook for 1-2 minutes; stirring to combine. Add the beef broth, Worcestershire sauce and Dijon mustard stirring to combine.
Simmer over low heat for 7-10 minutes. Stir in sour cream and cook for additional 1-2 minutes. If desired sprinkle with additional parsley.
Serve over cooked egg noodles, mashed potatoes or rice.

Quick and Easy Chicken Curry Risotto

AD Kitchen — Sun, 23 Aug 2020 10:16:08 +0000

Cook the rice. We are not going to explain here in details on how to cook the rice. It’s very simple, rinse the rice, then just add the rice into a pot and double the amount of water. Let it cook, it’s done when there is no water in the pot. Set aside.

While the rice is cooking, chop all the veggies and mushrooms. Cut chicken into bite-size pieces.

In a large pan add olive oil, chopped onions, and carrot, and cook until carrot and onions become translucent. Add spices, curry powder, salt, and pepper. Stir well and add sliced mushrooms and water (add a couple of tablespoons). Cook over low-medium heat for about 4-5 minutes. Then add chicken and cook for another 4-5 minutes. When almost done, add rice and stir until the all the ingredients are evenly incorporated. Cook for 2-3 more minutes, until all the liquid is dissolved. When done, remove from the heat.

Let it cool for about 5 minutes before serving. Enjo!

Grilled Sausage and Peppers

Samantha — Sat, 22 Aug 2020 15:59:14 +0000

Heat grill to medium.

Place sausages in a large skillet on the stovetop and cover with water until sausages are mostly submerged. Turn the heat to medium-high and cook until water reaches a boil, then lower the heat to medium to maintain a simmer. Cook sausages about 10 minutes total, flipping halfway through, until fully cooked. Transfer sausages to the grill and sear on on all sides until grill marks appear, about 3 minutes more. The internal temperature of the sausages should be between 160F-165F. Remove from grill and let rest at least 5 minutes before serving.

Meanwhile, add onions and peppers to the grill. Cook, flipping every 5 minutes or so, until vegetables soften and char, 18–22 minutes. Lower the heat on the grill if they start to char too quickly. You want them to be completely tender, not burnt on the outside and crunchy on the inside. Remove from grill and set aside.

In a large, heat-safe bowl, whisk together the grated garlic, sun-dried tomatoes, olive oil and vinegar.

Once cooled slightly, cut off the root to pull apart the onion wedges and slice peppers and onions lengthwise into ½ inch strips. Transfer vegetables to the bowl with the garlic, tomatoes, oil, and vinegar. Season generously with salt and pepper. Toss well. Taste and adjust seasoning.

Serve the sausage and peppers mixture piled into sub rolls and enjoy!

Creamy Garlic Shrimp with Parmesan

Blondelish.com — Fri, 21 Aug 2020 14:50:08 +0000

In a large non-stick skillet over medium heat, heat the oil from the sun-dried tomatoes.

Season the shrimp with salt and pepper, then sear them in 2 batches to avoid overcrowding the pan. Cook for 1-2 minutes on each side, until just pink. Remove from the pan and set aside.

In the same preheated skillet, add the onion, garlic, and sun-dried tomatoes. Sauté for about 3-5 minutes, stirring frequently.

Add the stock and stir to remove all brown bits stuck on the bottom of the pan. Bring to a gentle simmer until reduced by half.

Reduce the heat to a medium-low. Add the cream, paprika, and crushed chili flakes to the skillet and stir until a creamy sauce forms.

Add the Parmesan, stirring until melted into the sauce. Taste and adjust the seasoning with salt and pepper. Add the shrimp back to the skillet and reheat for 1-2 minutes.

Sprinkle with fresh basil and serve!

Cream Cheese Enchilada Casserole

Cooking Up Memories — Mon, 17 Aug 2020 14:07:21 +0000

Preheat oven to 350ºF.

Brown ground beef in skillet. Drain and return to skillet. Add enchilada sauce, Rotel, corn and all of the spices. Simmer for 5–10 minutes.

Spread 1 ounce of cream cheese over half of each tortilla and fold into half.

Add 1/2 cup of ground beef mixture to the bottom of a 9 x 13 pan. Layer four tortillas over the bottom of the pan. Spread 1/3 of the mixture over the tortilla. Add the remaining four tortillas and cover with remaining sauce. Sprinkle cheese over the top of the casserole.

Cook covered for 30 minutes. Remove cover and bake for an additional 5 minutes.

Garnish with green onions and cilantro. Serve with chips and salsa.