Cajun Lobster , Crab And Salmon Alfredo

Lobster fans, you can thank me later.

Ingredients

• 2 salmon fillet
• 4 lobsters tails
• 1 cup of carb meat in the can (Blue grab, claws)
• 32 oz Heavy whipping cream
• 4 oz cream cheese
• 1 1/2 cups of chicken broth
• Pappardelle Egg Pasta

Seasoning for the salmon

• 1/2 tsp of old bay
• 1/2 tsp of Sazon tropical (green top)
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp of brass cuisine experience
• 1/2 tsp of brass cuisine garlic pepper
• 1/2 tsp of paprika
• 1/2 of butter
• 1 tsp of olive oil.

Seasoning for the sauce

• 2 tsp of butter

FISH,SALTY

Cajun Lobster , Crab and Salmon Alfredo

 

Cajun Lobster , Crab And Salmon Alfredo

Lobster fans, you can thank me later.

Ingredients

• 2 salmon fillet
• 4 lobsters tails
• 1 cup of carb meat in the can (Blue grab, claws)
• 32 oz Heavy whipping cream
• 4 oz cream cheese
• 1 1/2 cups of chicken broth
• Pappardelle Egg Pasta

Seasoning for the salmon

• 1/2 tsp of old bay
• 1/2 tsp of Sazon tropical (green top)
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp of brass cuisine experience
• 1/2 tsp of brass cuisine garlic pepper
• 1/2 tsp of paprika
• 1/2 of butter
• 1 tsp of olive oil.

Seasoning for the sauce

• 2 tsp of butter
• 1 1/2 Tbsp of minced garlic
• 1/3 cups of sun dried tomatoes
• Heavy whipping cream
• 4 oz cream cheese
• 1 1/2 cups of chicken broth
• 2 tsp of Florida crab boil
• 3 tsp of slap yo momma
• 1 1/2 tsp of garlic powder
• 1 1/2 tsp of onion powder
• 2 tsp of paprika
• 2 tsp of Garlic pepper (Brass cuisine)
• 1 cup of shaved Parmesan cheese
• Salt and pepper to taste.
• Lobster
• 1 tsp of slap yo momma
• 1 tsp of garlic powder
• 1 tsp of paprika
• 2 Tbsp of butter
• 1 tbsp of parley butter
• 1 1/2 tbsp of minced garlic
• 1 tsp of garlic powder
• A dash of salt
• 1 tbsp of choppped parsley
• 1/2 of lemon (squeezed)

Directions

1. First, clean your meat and pat dry. Add a large pot of water on high heat. Let that come to a boil then add your pasta. Cook for about 8 minutes. Drain and place to the side.
2. Next,season your salmon. Place a large skillet on medium heat. Add your olive oil and butter. Once your butter is melted all the way down, add your salmon. Cook for about 3 minutes on each side or until golden brown. Squeeze some lemon juice on top , and place to the side. Time to make your sauce.
3. On medium heat, add your butter to the pan. Once melted, add your minced garlic. Mix well,then add you sun dried tomatoes and crab boil seasoning. Give it a nice whisk. Slowly add you heavy whipping cream, while you continue to whisk. Once that come to a light simmer, add your cream cheese .Slowly stir.Once your cream cheese is melted all the way down , add your chicken broth and seasoning. Mix, then add your Parmesan cheese. Whisk well until cheese melts. Once it come to a simmer, turn your heat on low.
4. Next, turn your broil on high. Season your lobster with slap o momma, garlic powder and paprika. Place it in the oven for 5 minutes. While your lobster in the oven, Add your butter,minced garlic,garlic powder, parsley and a dash of salt and lemon juice to a cup. Put it in the microwave for 30 seconds so the butter can melt. Once the 5 minutes is up, take your lobster out and drizzle your garlic butter on top and place it back in the oven for another 5 minute.
5. Then take it out .
6. Last. chop up your salmon. Add your pasta, crab meat and to the sauce and mix well. Add your salmon : give it a nice tossed. Plate your pasta and lobster tail. Drizzle some of your sauce on top of the lobster and there you have it.

Enjoy!!

 

OTHER,SALTY

Cheddar Cheese Quick Bread

 

Bread has always been one of my favorite foods. Not the hohum loaves you’ll find at most grocery stores, but the soulful, artisan varieties made with love in bakeries and home kitchens.

If I had the time, I would bake bread every single day. Time is something I’ll never have enough of and bread is probably something I shouldn’t be eating every day anyhow 😉

But when you need bread, you need bread. On some occasions there aren’t hours to spare.

Cheddar Cheese Quick Bread

A garlicky cheddar quick bread ready in about an hour from start to finish. Easy, cheesy, foolproof - delicious!

Ingredients:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon of sugar
• 1 1/2 teaspoon garlic powder
• 1/2 teaspoon of salt
• 1 1/2 cup grated cheddar cheese
• 1 cup milk
• 1 large egg
• 2 tablespoons of butter

Instructions:

1. Preheat oven 350° Grease/spray pan.
2. In a large bowl, combine the flour, baking powder, sugar, garlic powder and salt. Stir in grated cheese. Put aside.
3. In another bowl, whisk together the milk, egg and butter.
4. Adding liquid ingredients to bowl of dried ingredients. Stirring to just combined. Do not overmix.
5. Spoon/pour into loaf pan.
6. Bake for 45-50 minutes. The top should be golden.
7. Cool on a wire rack. Removing bread to pan, slice & serve.

Enjoy!!

 

Sourdough Chocolate Cake

Sourdough Chocolate Cake has the most amazing texture and is the best way for all chocolate lovers to use sourdough starter discard. Rich and decadent, this chocolate cake is so good it should be forbidden!

Ingredients :

• 100 g of fresh sourdough
• 300 ml of hemp vegetable drink for me
• 80g sugar
• 100g allergen-free chocolate chips
• 30 g vegetable butter
• 155g buckwheat flour
• 1 packet of gluten-free baking powder
• 1 pinch of salt
• 2 heaped tablespoons of psyllium

Instructions :

1. Preheat oven 200°C.
2. Pour the vegetable drink, the vegetable butter and the chocolate into a bowl. Melt in microwave or bain-marie. Let cool.
3. Add the sugar and the refreshed sourdough. Mix. Book.
4. In a second bowl, mix the flour, baking powder and psyllium.
5. Add this mixture to the liquid one. Stir but without insisting too much. Just to remove lumps.
6. Oil a cake pan or other like me. Pour the batter into it.
7. Bake for 15 min at 200°C min then lower the temperature to 180°C for about 20 min.
8. Check for doneness. Take the mold out of the oven.
9. Leave to cool before unmolding.

Enjoy!!

 

Crockpot BBQ Ribs

Crock Pot Ribs come out melt in your mouth tender and so full of flavor. They’re perfect for busy weeknights or easy weekend dinners with the slow cooker tenderizing in baby back ribs. A quick brush of bbq sauce and a flash grill (or broil) finishes these off beautifully!

Ingredients :

• Maple barbecue sauce 375 ml
• 15 ml (1 tbsp) smoked paprika
• 15 ml (1 tbsp) onion powder
• Ribs 2.2 kg (4 3/4 lb), pork back

Instructions :

1. In the slow cooker, combine the barbecue sauce with the smoked paprika, molasses and onion powder. Salt and pepper.
2. Cut the ribs in half, then place them in the slow cooker. Stir well to coat the ribs with the marinade.
3. Cover and cook for 7 to 8 hours at low intensity.
4. Remove the ribs from the slow cooker and transfer them to a foil-lined baking sheet.
5. Brush ribs with cooking sauce. Toast in the oven on the “grill” position (broil) for 5 to 6 minutes.

ENJOY!!

Easy Spanakopita Recipe

 

SPANAKOPITA

Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.

Ingredients:

• 1 egg
• 125 ml (half a c) milk
• 125ml (3/5 c) vegetable oil
• 2 t of water
• 1 t of salt
• Spinach feta
• Salt pepper
• 3 rolls of filo dough
• 1 egg yolk



Instructions :

1. Mixing eggs, milk, oil, water also salt in a bowl.
2. Lay out a sheet of filo dough, pour a little of the mixture and spread it all over the sheet. Repeat twice, about total of 3 layers.
3. Mixing feta cheese and cook spinach and spread on the filo dough. Rolling from one end to other to get a strip.
4. Cut to triangles and place on baking sheet.
5. Brush every triangle with egg yolk.
6. Sprinkle with poppy seeds and bake at 180°C (356°F) for 15 minutes.




Enjoy!!