Cajun Surf and Turf

 Food is life ! Look at how delicious and mouth watering dish surely you would love to try!Cajun Surf and Turf

Ingredients:
4 pieces of 4 oz NY sirloin
1 package of Mangia TV Cajun Shrimp dry rub
1 lb jumbo shrimp, cleaned and deveined
Olive oil

Instructions:
In a large bowl, drizzle a good amount of olive oil over the sirloin. In a medium bowl, do the same with the shrimp.
Add about half of the dry rub to each bowl and mix with hands. Cover bowls with plastic wrap and refrigerate for about 1 hour.
Preheat an indoor grill pan on medium-high heat. Cook the sirloin for about 5 minutes on each side for medium doneness (about 2 minutes longer for medium-well).
Once the sirloin is almost done, add the shrimp to the other side of the grill pan and cook for about 1-3 minutes until pink and firm.
Let the sirloin rest for about 5 minutes before serving. Plate each piece of sirloin with about 6 pieces of shrimp on top.
Cooking Time:
Total: 10-12 minutes
Serves:
4 people😋😋😋🥰

Mouthwatering Lemon Bar Cookie Cups 🍋💛

 

Ingredients:
For the Cookies:
2¾ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter (softened)
1¼ cups sugar
1 egg
1 teaspoon vanilla extract
For the Lemon Curd Filling:
6 tablespoons butter (softened)
1 cup sugar
2 whole eggs and 2 yolks
⅔ cup lemon juice
For the Topping:
Lemon zest from 1 lemon
2 tablespoons powdered sugar (for garnish)
Directions:
Prepare the Cookie Dough: Start by mixing flour, baking soda, and baking powder. Cream the butter with sugar until fluffy, then add the egg and vanilla. Combine with dry ingredients to form dough.
Bake the Cookie Cups: Shape dough into balls, place in a mini muffin tin, and bake until golden. Immediately press the center to form cups and allow to cool.
Make the Lemon Curd: Cream butter and sugar, whisk in eggs and lemon juice. Cook while stirring until thickened.
Assemble: Fill each cookie cup with lemon curd, chill, then top with lemon zest and powdered sugar.

Hamburger steaks with onion gravy 😋😋

 

Ingredients
1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt
Directions
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce.
Form into thick patties.
Heat the oil in a large skillet over medium heat.
Fry the patties and onion in the oil until patties are nicely browned.
Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.
Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Enjoy ❤

Cake with strawberry filling and meringue in the glass ❤

 

Ingredients
300 ml of lukewarm water
3 tablespoons (soup) of oil
6 EGGS
3 cups (tea) of sugar
4 CUPS (tea) wheat flour
1 tablespoon (soup) baking powder
12 strawberries to decorate
Strawberry jam
300 g washed strawberries
1 CUP (tea) of sugar
Meringue
1/3 cup (tea) of water
10 tablespoons (soup) of sugar

form of preparation
Mix the hot water with the oil and reserve.  Beat the eggs with the sugar for 15 minutes in the blender or until a light and silky cream is formed.  Add the wheat flour, alternating with the reserved mixture of water and oil, always beating.  Add the yeast and gently stir with a spoon.  Spread this dough in a medium rectangular container lined with parchment paper and place in the medium oven, pre-baked, for 30 minutes or until cooked and golden.  Remove, let him decorate the fly into smaller pieces with your hands.  For the jam, chop the strawberries and bring to a boil over medium heat with the sugar.  Cook for 10 minutes, turn off and let cool.  For the meringue, bring a pot over medium heat with the water and sugar to form a thick sauce.  Beat the egg whites into the snow and while continuing to beat, slowly pour in the syrup until you have a firm peak consistency.  In individual clear cups, layer half of the cake and spread on half of the meringue.  Spread the jam on top and cover with the remaining cake.  Decorate the surface of the jars with the remaining meringue, using a bag of icing with a pitanga spout.  Garnish each glass with a strawberry and refrigerate until ready to serve.

MANGO CHEESECAKE 😋

 

Ingredients
For the crust:
1 1/2 cups crushed vanilla cookies
6 tablespoons unsalted butter, melted
For the filling:
3 packages (8 oz each) cream cheese, softened
1 cup of sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup mango puree
1 teaspoon vanilla extract
Pinch of salt
For the coverage:
1 cup mango puree
1/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon unflavored gelatin
Preparation
1. Prepare the crust: Preheat oven to 350°F (175°C).  In a medium bowl, mix the crushed cookies and melted butter until well combined.  Press cookie mixture into bottom of 9-inch cheesecake pan.  Bake for 10 minutes and let cool.
2. Prepare the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth.  Add the sugar, all-purpose flour, eggs, mango puree, vanilla extract, and salt.  Mix well until the mixture is smooth and homogeneous.
3. Pour cream cheese mixture over cookie crust and spread evenly.  Bake for 50-60 minutes, or until center is set.
4. Prepare the topping: In a medium bowl, mix the mango puree, sugar, and lemon juice.  Sprinkle the unflavored gelatin over the mixture and let sit for 5 minutes.  Then, microwave the mixture for 20-30 seconds or until the gelatin has completely dissolved.
5. Remove the cheesecake from the oven and let cool at room temperature for 15 minutes.  Then, pour the topping mixture over the cheesecake and spread it evenly.  Refrigerate for at least 4 hours, or until well chilled and firm.
6. Cut the mango cheesecake into portions and serve cold.

𝙀𝙭𝙩𝙧𝙖 𝙘𝙧𝙞𝙨𝙥𝙮 𝙃𝙤𝙣𝙚𝙮 𝘽𝙖𝙠𝙚𝙙 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 👌👌

 

Old Fashioned Recipes

𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎:
• 1 pound chicken breasts, boneless and skinless, cut into 1-inch cubes
• Regarding the Chicken
• a quarter cup of cornstarch
• 2 beaten eggs
• 1/2 CUP FLOUR (ALL-PURPOSE)
• for frying oil
• Honey Sauce Directions
• 1/3 cup of honey
• 1/4 cup Tamari sauce or low-sodium soy sauce
• sesame oil, 1 tbsp
• rice wine vinegar, 1 tbsp
• 1 tbsp sugar (brown)
• 2 garlic cloves, minced
• 1/4 cup sesame seeds to serve as a garnish

𝙄𝙉𝙎𝙏𝙍𝙐𝘾𝙏𝙄𝙊𝙉𝙎:
1. In a mixing basin, whisk together the eggs with a fork until well combined.
2. In a dish, whisk together the flour and cornstarch until completely combined.
3. In a deep-frying pan, heat about 3 inches of oil.
4. Each piece of chicken should be dipped in the egg mixture before being dipped in the flour mixture.
5. Cook for 4 to 5 minutes, or until golden brown and crispy, with the chicken pieces in the hot oil.
6. Using paper towels, absorb excess liquid from the chicken.
7. Prepare the honey sauce in the meantime.
8. Add honey, soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic to a skillet over medium heat. To combine the ingredients, whisk them together.
9. Bring the sauce to a boil, then reduce to a low heat and cook for 1 to 2 minutes, or until it has slightly thickened.
10. Remove the pan from the heat and pour the sauce over the chicken.
11. Serve with sesame seeds as a garnish.

#easyrecipeschallenge

#icancookchallenge

Chickpea Salad

 

Serves: 8

Prep Time:  20 min

Cook Time:  0 min

Calories: 263

Ingredients

Chickpea Salad

2 (15 oz) cans chickpeas (garbanzo beans) drained and rinsed

3 cups finely chopped English or Persian cucumber

2 cups finely chopped, seeded cherry or roma tomatoes

⅓ cup finely chopped red onion

⅓ cup finely chopped flat leaf parsley

½ cup peperoncini, about 8 thinly sliced then roughly chopped, optional

freshly ground black pepper, to taste

2 tablespoons freshly squeezed lemon juice

⅓ cup grated, Parmesan or crumbled feta cheese, optional (keep out for vegan version)

Italian Dressing

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon sea salt

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon granulated sugar

Method

Make the dressing: In a small bowl, combine the garlic powder, oregano, basil, salt, olive oil, vinegar and sugar whisk until combined. Alternatively you can place all ingredients in a small mason jar secured with a lid,shake until combined.

In a large bowl combine the chickpeas, cucumber, tomatoes, red onion, parsley, peperoncini, pepper and lemon juice. Pour the dressing over and mix to incorporate.

If eating right away, mix in the Parmesan or feta and serve. Alternatively you can let the flavors mingle for a few hours covered in the refrigerator. Before serving, add the cheese and give the salad a nice big stir.