Cajun pasta be Poppin

So I seasoned the shrimp with the cajun season and cooked in butter… Browned the andouille sausage.

Seasoned chicken with cajun seasoning also and browned it. I used linguini pasta.

Add onion, bell pepper, and 1 tablespoon thyme; sautee in butter for 5 minutes, stirring occasionally.

Add red bell pepper, cook 3 minutes.

Add reserved 1/3 cup cooking liquid from pasta, salt, and tomatoes; bring to a boil.

Reduce heat, and simmer 5 minutes or until thickened.

Remove pan from heat; stir in shrimp/sausage/chicken and pasta.

Stir in heavy cream. Cook 1 minute over medium heat or until thoroughly heated.

Sprinkle with more thyme. Add cajun seasoning until you get the taste you want.

Blackened Salmon stuffed with spinach and parmesan

 

Ingredients:

 Salmon cut into individual servings seasoned with (olive oil, lemon juice, Blackened seasoning, chili powder, paprika, garlic powder, salt, pepper) stuffed with

Cooked Chopped spinach

(heavy whipped cream, parmesan cheese, garlic, salt and pepper) baked in the oven until it turned from pink to white lol)

Fettuccine noodles

Alfredo sauce (your choice)

Shrimp

Chopped Spinach

  Directions :

 When I took the Salmon out of the oven I drizzled melted butter, lemon juice, and garlic on top to add a little more flavor and juiciness .

 This is everything I used and I just made it my own. You can use whatever seasoning you like and add what you want to make it to your liking.

Salmon & Shrimp Alfredo Recipe

This salmon and shrimp alfredo recipe is creamy and full of flavor. If you’ve been around this site for very long, you know I love a good pasta dish.

Ingredients

1/2 pound raw Shrimp, peeled/deveined

2 salmon fillets (4-6 ounces)

6-8 oz parmsean cheese,grated

1 pint heavy whipping cream

1 tbsp Prego Basil Pesto

1 stick of butter

2 tbsp seasoning salt

2 tbsp old bay

1/4 pepper

2 tbsp garlic powder

2 tbsp onion powder

3/4 box penne pasta

2 tsp minced garlic

1/8 tsp chili powder

fresh parsley, finely chopped

Instructions

Wash shrimp and salmon then pat dry. Season the shrimp and salmon with seasoning salt, pepper, onion powder, garlic powder, chili powder, and old bay seasoning.

For the pasta, cook according to the instructions on the back then drain it and set it aside.

Add 1 tbsp of butter to a clean pan on medium heat and add your shrimp. Cook them for about 3 to 4 minutes on each side until their pink yet golden brown. Remove them and set aside.

In a clean pan add 1 tbsp of butter on medium heat. Add the salmon to the pan and cook for about 7-8 minutes on each side or until done and golden brown.

In a clean pan, melt 6 tbsps of butter on medium heat. Add the minced garlic cook for about a minute until fragrant. Add the heavy whipping cream and mix. Add the pesto mix again.

Add Parmesan cheese and continuously mix. Season the sauce heavily. Mix until sauce starts to thicken (3-5 mins)

Add the noodles to the sauce and make sure the noodle are coated. Season with salt, pepper, onion powder, garlic powder, and old bay seasoning. Add a pinch of fresh parsley and mix thoroughly.

Grab a plate and add the noodles. Top with salmon and then shrimp. Garnish with parsley and parmsan cheese

 

HONEY GLAZE SWEET & SPICY FRIED CHICKEN AND BUTTERMILK MAC & CHEESE

 

Ingredients :

¼ cup honey

2 tablespoons soy sauce

⅛ teaspoon red pepper flakes

1 ½ tablespoon olive oil

Instructions :

Whisk honey, soy sauce, and red pepper flakes in a bowl.

Heat olive oil in a skillet over medium heat;. Pour honey mixture into skillet and continue to cook until the sauce is

thickened, about 5 minutes more.

STRAWBERRY LEMON BLONDIES

 

Ingredients :

blondies :

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup sugar

1 large egg

1/4 cup fresh squeezed lemon juice

2 1/4 cups all purpose flour (use the fluff/scoop/level method for measuring)

1/2 tsp baking powder

1/2 tsp salt

1 cup diced fresh strawberries

glaze :

1 cup powdered sugar

1 Tbsp strawberry puree (you’ll need about 2 large strawberries, instructions below)

1 Tbsp lemon juice

Instructions :

Preheat the oven to 350F

Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that’s ok.

Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.

Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. a toothpick inserted in the center will be moist but not wet. Don’t over-bake these, or they will dry out. Let cool on a rack.

Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice.

Spread the glaze over the cooled blondies. Let the glaze set before slicing.

MASHED POTATO CASSEROLE WITH CRISPY CHICKEN

 

Ingredients

8 Chicken Tenders

5-6 c. mashed potatoes

1 c. corn

Brown Gravy (or use a packet)

1 c. cheddar cheese, freshly grated

How to make Mashed Potato Casserole with Crispy Chicken

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: If you prefer to slice the chicken tenders. Allow the frozen chicken to come to room temperature for approximately 5 minutes. This will make them soft for easier slicing.

Step 3: On the bottom of a 9 x 13-inch casserole dish, spread the potatoes. If using cold mashed potatoes, make sure to warm them first.

Step 4: Top the mashed potato with corn, then cheese.

Step 5: Into your preferred size, carefully slice the chicken strips. Place the strips on top of the casserole.

Step 6: Place the casserole in the preheated oven and bake for approximately 20 minutes (if using frozen chicken tenders) and for about 15 minutes, if using homemade.

Step 7: In the meantime, ready the gravy on the stovetop.

Step 8: When done, remove the casserole from the oven and drizzle with your desired amount of gravy. Serve right away. Enjoy!

Nutrition Facts:

Calories: 757kcal | Carbohydrates: 111g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 2418mg | Potassium: 1774mg | Fiber: 7g | Sugar: 11g | Vitamin A: 345IU | Vitamin C: 55.6mg | Calcium: 222mg | Iron: 2.9mg

CHICKEN SALAD SANDWICH

 

INGREDIENTS

.hopped cooked chicken breasts, I used two cups.

.Half a Cup.Of mayonnaise.

.Chopped stalk celery.

.One green onion, I diced it, you can also use chives or red onion.

.A small spoon.Of dijon mustard.

.Half a small spoon.Of seasoned salt.

.Cracked pepper, to taste.

.A small spoon.Of fresh dill.

PREPARATION OF THE SANDWICH:

.Sliced Tomatoes.

.Lettuce leaves.

.Any kind of bread will work for this chicken salad sandwich dish; thick pieces of baguette or buns/rolls are particularly suitable

INSTRUCTIONS

First Step:

The first thing to do is cooking the chicken breasts the way you prefer, and when it’s done, let it cool for few minutes and chopped them into small pieces.

Second Step:

After that, and In a small mixing bowl, you need to combine all of the ingredients and thoroughly incorporate them.

Third Step:

Following that, it’s Time to Taste and season with salt and pepper to your liking.

Fourth Step:

And last but not least, serve as a sandwich or as a topping for a salad.