BAKED CAJUN SHRIMP

 

Spicy Oven-Baked Shrimp Recipe

Ingredients:

• 12 Shrimp, Peeled, Deveined, Cooked
• 1 tbsp Canola Oil
• 1 tsp Smoked Paprika
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 ½ tsp Salt
• ½ tsp Cayenne Pepper
• ½ tsp Thyme Leaves
• ¼ tsp Ground Oregano

Preparation:

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Line a cookie sheet with foil and lightly oil the foil with cooking spray.

Step 2: Prepare the Shrimp

Place the cooked shrimp in a mixing bowl. Add canola oil to the bowl. Cover the bowl and gently shake until all shrimp are coated with the oil.

Step 3: Season the Shrimp

In a small bowl with a lid, combine smoked paprika, onion powder, garlic powder, salt, cayenne pepper, thyme leaves, and ground oregano. Close the lid and shake to mix well. Add the seasoning mixture to the shrimp bowl.

Cover the bowl and gently shake until all shrimp are evenly coated with the seasonings.

Step 4: Bake the Shrimp

Arrange the seasoned shrimp in a single layer on the prepared cookie sheet.

Bake in the preheated oven for 10 minutes, or until the shrimp are heated through and the flavors have melded.

Step 5: Serve

Remove from the oven and serve the shrimp warm, garnished with lemon wedges if desired.

Enjoy your spicy oven-baked shrimp!

Unlocking Flavor: Savory Steak Tenderization Method

 

The Savory Steak Tenderization Method: Unlocking Perfect Tenderness

Tender, juicy steak is a culinary delight that many steak enthusiasts crave, but achieving that perfect tenderness can sometimes be a challenge, especially with tougher cuts of meat. Fortunately, there are methods beyond marination that can transform a tough steak into a tender, flavorful masterpiece. Let's delve into the Savory Steak Tenderization Method, exploring the science behind it and detailing the steps to unlock mouthwatering tenderness in every bite.

Understanding Steak Toughness

Before we dive into the tenderization method, it's crucial to understand why some cuts of steak are inherently tougher than others. Toughness in steak primarily stems from the muscle fibers and connective tissues present in the meat. Tougher cuts, such as those from the shoulder or hindquarters, have more collagen and tighter muscle fibers, requiring specific techniques to break down these structures for tenderness.

The Savory Steak Tenderization Method

Ingredients You'll Need:

• Tougher cuts of steak (such as flank, skirt, or round steak)
• Meat tenderizer (optional)
• Salt
• Seasonings of your choice (pepper, garlic powder, paprika, etc.)
• Olive oil or cooking oil spray

Instructions:

Step 1: Choose the Right Steak

Start with tougher cuts of steak like flank, skirt, or round steak. These cuts benefit the most from tenderization techniques.

Step 2: Preparing the Steak

If using a meat tenderizer, follow the instructions on the product and apply it evenly to both sides of the steak. This can help break down muscle fibers and collagen.

Season the steak generously with salt and your choice of seasonings. The salt helps to draw out moisture and enhance flavor.

Step 3: Resting Time

Allow the seasoned steak to rest at room temperature for about 30 minutes. This allows the salt to penetrate the meat and begin the tenderization process.

Step 4: Tenderization Technique

Using a meat mallet or the back of a heavy skillet, gently pound the steak to further break down muscle fibers and tenderize the meat. Work evenly across the surface of the steak without tearing it.

For a more intense tenderization, consider using a Jaccard meat tenderizer, which creates small channels in the meat to promote even cooking and tenderness.

Step 5: Cooking Preparation

Preheat your grill, skillet, or broiler to high heat.

Lightly brush the steak with olive oil or use a cooking oil spray to prevent sticking and promote browning.

Step 6: Cooking the Steak

Cook the tenderized steak over high heat for a shorter period to achieve desired doneness without overcooking. Use a meat thermometer to gauge internal temperature for your preferred level of doneness.

Step 7: Resting and Serving

Allow the cooked steak to rest for a few minutes before slicing. This helps redistribute juices for optimal juiciness.

Slice the steak against the grain to further enhance tenderness and serve immediately.

Tips for Success:

• Choose the right steak cut for tenderization methods, typically tougher cuts with more connective tissue.
• Avoid over-tenderizing, as this can result in a mushy texture. Aim for a balance in tenderness and texture.
• Let the steak rest after cooking to retain juices and maximize flavor.

Conclusion: Elevating Steak Tenderness

The Savory Steak Tenderization Method offers a straightforward yet effective approach to transforming tougher cuts of steak into succulent, flavorful delights. By understanding the science behind tenderization and employing simple techniques like seasoning, pounding, and proper cooking, you can elevate your steak-cooking game to new heights. Whether you're grilling outdoors or searing in a skillet, mastering tenderization methods ensures that every steak on your plate is a tender, juicy masterpiece that delights the senses. Explore the art of steak tenderization, savor the results, and elevate your culinary creations with perfectly tender and flavorful steaks every time.

LAYERED PASTA SALAD

 

Layered Ham and Macaroni Salad

Ingredients:

Dressing:

• 1/2 cup mayo
• 3/4 cup sour cream
• 2 teaspoons white wine vinegar
• 1 teaspoon sugar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Salad:

• 3 cups macaroni pasta, cooked and drained
• 3 cups chopped romaine lettuce
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/2 cup frozen green peas, thawed
• 1/3 cup chopped celery
• 1 1/2 cups diced ham
• 1/3 cup black olives, sliced
• 1/2 cup shredded cheddar cheese

Preparation:

1. Make the Dressing: In a small bowl, mix together mayo, sour cream, vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and black pepper.
2. Layer the Salad: In a large trifle bowl or glass dish, begin layering the ingredients in the following order:
   • Chopped romaine lettuce
   • Cooked macaroni pasta
   • Diced red bell pepper
   • Finely diced red onion
   • Thawed green peas
   • Chopped celery
   • Diced ham
   • Sliced black olives
   • Dressing
   • Shredded cheddar cheese
3. Refrigerate: Cover the dish tightly and refrigerate for at least 5 hours to allow the flavors to meld.
4. Serve: Toss the salad right before serving to ensure the dressing is evenly distributed.

Enjoy this refreshing and flavorful Layered Ham and Macaroni Salad at your next gathering!

Recipe for Stuffed Flatbread with Cheese

 

Cheese Stuffed Flatbread Inspired by Khachapuri

Inspired by Georgian cuisine, this cheese-stuffed flatbread is a mouthwatering delicacy with a gooey cheese filling sandwiched between crispy, golden dough. Here’s how to make it:

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon active dry yeast
• 3/4 cup lukewarm water
• 2 tablespoons olive oil

For the Cheese Filling:

• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese
• 1 egg (optional; used for binding)
• 1 tablespoon finely chopped fresh parsley (optional)
• 2 tablespoons melted butter
• Olive oil for cooking

Instructions:

Prepare the Dough:

1. Dissolve the yeast and sugar in a small bowl with the lukewarm water. Let it sit until it foams, about 5 minutes.
2. In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the olive oil and yeast mixture.
3. Stir the ingredients until a dough forms. Knead the dough on a floured surface for 5-7 minutes until it is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Cheese Filling:

5. In a medium bowl, combine the mozzarella, feta, and ricotta cheeses. Add the egg and parsley if using. Stir until well mixed.

Assemble the Flatbread:

6. Preheat your oven to 375°F (190°C).
7. Divide the dough into two equal parts. Roll each part into a circle about 1/4 inch thick.
8. Place half of the cheese mixture in the center of each dough circle. Spread the cheese, leaving about 1 inch of dough around the edges.
9. Fold the edges over the cheese filling and pinch the seams to seal, forming a round or oval shape.
10. Gently flatten the stuffed dough with your hands to distribute the cheese evenly.

Cook the Flatbread:

11. Heat a large skillet over medium heat and drizzle with olive oil.
12. Place one of the stuffed dough circles in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crisp.
13. Transfer the cooked flatbread to a baking sheet and brush with melted butter.
14. Repeat with the second dough circle.
15. Bake the flatbreads in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

Serve:

16. Allow the flatbreads to cool for a few minutes before slicing.
17. Serve hot, garnished with fresh parsley if desired.

Tips:

• Feel free to use your favorite cheeses or add herbs or garlic to the cheese filling for extra flavor.
• If preferred, you can cook the flatbread entirely in the skillet without baking. After flipping, cover the skillet with a lid to ensure the cheese melts properly.
• Serving Suggestions: This cheesy flatbread pairs well with a fresh salad, tomato soup, or as a stand-alone snack.

This mouthwatering cheese-stuffed flatbread offers the perfect balance of gooey cheese and a crunchy crust, sure to delight your taste buds.

ENJOY!!

Million Dollar Spaghetti Casserole

 

Million Dollar Spaghetti

Million Dollar Spaghetti is a delicious spaghetti casserole with layers of noodles, cheese, and homemade meat sauce. It’s budget-friendly, easy to make, and a meal the whole family will love.

Ingredients:

• 1 (8 ounce) package spaghetti
• 1 pound lean ground beef
• 1 (16 ounce) jar spaghetti sauce
• ½ cup butter, sliced (divided)
• 1 (8 ounce) container cottage cheese
• 1 (8 ounce) package cream cheese, softened
• ¼ cup sour cream
• 1 (8 ounce) package shredded sharp Cheddar cheese

Preparation:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 12 minutes. Drain.
3. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix in spaghetti sauce.
4. Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
5. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Cover with remaining spaghetti and top with remaining slices of butter.
6. Pour ground beef mixture over spaghetti and spread in an even layer.
7. Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.

Enjoy!

Shrimp and crab seafood bisque

 

Crab and Shrimp Seafood Bisque

Perfect for special events or when you want to treat yourself to something extravagant, the rich and creamy Crab and Shrimp Seafood Bisque is a delightful indulgence. Originating from French cuisine, "bisque" refers to a smooth, velvety soup made with shellfish. This bisque's blend of crab and shrimp makes it rich in taste and a comforting meal that is quite filling. Seafood enthusiasts have savored seafood bisque for years, making it a classic example of comfort cuisine.

Think of Crab and Shrimp Seafood Bisque as the highlight of your dinner. To counter the richness, it pairs well with a light, crisp salad, like a simple green salad with vinaigrette dressing. You can also serve it with crusty French bread or garlic bread for dipping into the rich soup. For a more substantial meal, add a small portion of brown or white rice. Garnish with fresh herbs like parsley or chives for a burst of color and flavor.

Ingredients:

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• ¼ cup finely chopped celery
• ¼ cup finely chopped carrot
• 2 minced garlic cloves
• 2 teaspoons tomato paste
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper (optional for heat)
• Salt and black pepper to taste
• ¼ cup all-purpose flour
• 4 cups chicken or seafood broth
• 1 cup heavy cream
• ½ pound cooked crab meat, picked over for shells
• ½ pound cooked shrimp, peeled and deveined, cut into bite-sized pieces
• 2 tablespoons Sherry (optional)
• Fresh herbs for garnish (like chives or parsley)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2. Stir in the tomato paste, paprika, cayenne pepper (if using), a pinch of salt, and black pepper. Cook, stirring regularly, for about 2 minutes to enhance the flavors.
3. Sprinkle the flour over the vegetables and mix until well combined. Cook for another minute to eliminate the raw flour taste.
4. Gradually pour in the broth while constantly stirring to avoid lumps. Once the mixture is gently simmering, reduce the heat to maintain a simmer. Cook for 10 minutes, stirring occasionally.
5. Purée the soup until smooth using an immersion blender or in batches with a regular blender. If using a regular blender, return the soup to the pot.
6. Add the heavy cream and continue simmering the bisque for another 10 minutes until it starts to thicken slightly.
7. Add the cooked crab meat and shrimp to the bisque. If using Sherry, add it now. Cook until the seafood is heated through, about 5 minutes. Be sure to keep the simmer gentle to avoid curdling the cream.
8. Taste and adjust the seasoning with more salt and black pepper if necessary.
9. Ladle the bisque into bowls, garnish with fresh herbs, and serve immediately.

Enjoy this rich and creamy Crab and Shrimp Seafood Bisque as a treat on cold days or to make an ordinary day special.

Pie Made From Term Milk

 

Buttermilk Pie Recipe

Buttermilk Pie is a traditional Southern treat that is easy to create with basic ingredients. This old-fashioned delight features a custard-like filling that doesn’t require a love for buttermilk to enjoy. Simple to prepare, it’s perfect for holidays or any occasion. Everyone who tries it loves it, making it a sure hit at any gathering. This pie also keeps well in the refrigerator for several days and pairs perfectly with milk for a snack or coffee as a dessert.

Ingredients (8 servings):

• 2 eggs
• 1 ½ cups white sugar
• ½ cup softened butter
• 3 tablespoons all-purpose flour
• 1 cup buttermilk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla essence
• ½ teaspoon freshly ground nutmeg
• 1 (9-inch) unbaked pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Beat eggs until foamy. Add butter, sugar, and flour; beat until smooth.
3. Stir in nutmeg, vanilla, lemon juice, and buttermilk. Pour into the pie shell.
4. Bake for 40 to 60 minutes until the center is firm.
5. Remove from the oven and chill for one hour before serving.

Tips:

• If the edges of your pie crust brown too quickly, cover the pie with foil for the entire baking time.
• The pie is done when the top is just golden and the center still jiggles slightly. It will set more as it cools. If a toothpick inserted into the center comes out mostly clean, your pie is ready.