Tomato Soup with Cheese and Onion Toast

 

Tomato Soup with Cheese and Onion Toast

Ingredients:

For the Tomato Soup:

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

1 carrot, chopped

2 cans (28 oz each) whole peeled tomatoes

4 cups vegetable broth

2 tbsp tomato paste

1 tsp sugar

1 tsp dried basil

1/2 tsp dried oregano

Salt and pepper to taste

Fresh basil, for garnish

For the Cheese and Onion Toast:

4 slices of crusty bread

2 tbsp butter, softened

1 small onion, thinly sliced

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Instructions:

Prepare the Tomato Soup:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.

Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.

Stir in the tomato paste and cook for 1-2 minutes.

Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.

Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.

Season with salt and pepper to taste. Keep the soup warm on low heat.

Prepare the Cheese and Onion Toast:

Preheat your oven's broiler or a toaster oven.

Spread the softened butter on one side of each slice of bread.

Place the buttered slices on a baking sheet, buttered side up. Top with the thinly sliced onion and then sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each slice.

Broil until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on the toast to prevent burning.

Serve:

Ladle the hot tomato soup into bowls.

Serve each bowl of soup with a slice of cheese and onion toast on the side.

Garnish the soup with fresh basil leaves.

Creamy Chicken Stroganoff with Mushrooms

 

Creamy Chicken Stroganoff with Mushrooms

Succulent Chicken in a Rich Mushroom Cream Sauce

Ingredients:

1 lb (450g) chicken breast, cut into strips

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/2 lb (250g) mushrooms, sliced

1 tbsp flour

1 cup (240ml) chicken broth

1/2 cup (120ml) heavy cream

2 tsp Dijon mustard

1 tsp smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and mushrooms, and cook until the mushrooms are tender and browned, about 5 minutes.

Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute. Gradually pour in the chicken broth, stirring continuously until the sauce thickens.

Stir in the heavy cream, Dijon mustard, and smoked paprika. Bring to a gentle simmer, then return the chicken to the skillet. Cook for another 5-7 minutes until the chicken is fully cooked and the sauce has thickened.

Adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 350 kcal | Servings: 4 servings

 

Stuffed Catfish with cheese, spinach and shrimp

This stuffed catfish dish is a delightful combination of tender catfish fillets, succulent shrimp, creamy cheese, and fresh spinach. It’s a gourmet meal that’s surprisingly easy to prepare and perfect for any special occasion or a delightful weeknight dinner. Let’s dive into the details to create this mouthwatering dish!

Ingredients

For the Catfish and Stuffing:

        

• Catfish fillets: 4 large
• Shrimp: 1/2 pound (225g), peeled, deveined, and chopped
• Fresh spinach: 2 cups, chopped
• Cream cheese: 4 ounces (113g), softened
• Shredded mozzarella cheese: 1 cup (100g)
• Parmesan cheese: 1/4 cup (25g), grated
• Garlic: 2 cloves, minced
• Onion: 1 small, finely chopped
• Olive oil: 2 tablespoons
• Salt and black pepper: To taste
• Paprika: 1 teaspoon
• Lemon: 1, sliced (for garnish)

For the Sauce:

• Butter: 4 tablespoons
• Garlic: 2 cloves, minced
• Lemon juice: 2 tablespoons
• White wine: 1/4 cup (60ml) (optional)
• Chicken broth: 1/2 cup (120ml)
• Heavy cream: 1/2 cup (120ml)
• Fresh parsley: 2 tablespoons, chopped (for garnish)

Equipment

• Large skillet: For cooking the stuffing.
• Baking dish: For baking the catfish.
• Mixing bowl: For combining the stuffing ingredients.
• Measuring cups and spoons: To measure ingredients accurately.
• Spatula: For stirring the stuffing.
• Knife and cutting board: For chopping ingredients.

Instructions

Step 1: Prepare the Stuffing

1. Heat the olive oil: In a large skillet, heat the olive oil over medium heat.
2. Cook the onions and garlic: Add the finely chopped onion and minced garlic to the skillet. Cook for 2-3 minutes, until softened and fragrant.
3. Add the shrimp: Add the chopped shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.
4. Add the spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Combine the stuffing: In a mixing bowl, combine the cooked shrimp and spinach mixture with the softened cream cheese, shredded mozzarella cheese, and grated Parmesan cheese. Stir until well combined. Season with salt and black pepper to taste.

Step 2: Stuff the Catfish

1. Prepare the catfish fillets: Lay the catfish fillets flat on a clean surface. Season both sides with salt, black pepper, and paprika.
2. Add the stuffing: Spoon the shrimp and cheese stuffing mixture onto one side of each catfish fillet. Fold the other side over to cover the stuffing, securing with toothpicks if necessary.

Step 3: Bake the Catfish

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Place in baking dish: Arrange the stuffed catfish fillets in a baking dish.
3. Bake: Bake in the preheated oven for 20-25 minutes, or until the catfish is cooked through and flakes easily with a fork.

Step 4: Prepare the Sauce

1. Melt the butter: In a small saucepan, melt the butter over medium heat.
2. Cook the garlic: Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the liquids: Stir in the lemon juice, white wine (if using), chicken broth, and heavy cream. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
4. Season and finish: Season with salt and black pepper to taste. Remove from heat and stir in the chopped fresh parsley.

Step 5: Serve

1. Plate the catfish: Carefully remove the toothpicks from the stuffed catfish fillets and place them on serving plates.
2. Drizzle with sauce: Drizzle the creamy lemon garlic sauce over the stuffed catfish.
3. Garnish and serve: Garnish with lemon slices and additional chopped parsley. Serve hot with your favorite side dishes.

Tips for Perfect Stuffed Catfish

1. Use fresh ingredients: Fresh catfish, shrimp, and spinach enhance the flavor and texture of the dish.
2. Secure the fillets: Use toothpicks to keep the stuffing inside the catfish fillets while baking.
3. Don’t overstuff: Avoid overstuffing the fillets to prevent the stuffing from spilling out during baking.
4. Adjust seasoning: Taste the stuffing mixture before adding it to the catfish and adjust the seasoning as needed.

Conclusion

Stuffed catfish with cheese, spinach, and shrimp is a gourmet dish that’s perfect for any special occasion. This recipe ensures tender catfish fillets filled with a delicious and creamy stuffing, all topped with a rich lemon garlic sauce. Enjoy making and savoring this delightful dish with your loved ones!

Bacon Cheeseburger Pasta

 

Bacon Cheeseburger Pasta

Ingredients:

1 tablespoon olive oil

1/2 pound bacon, chopped

1/2 pound lean ground beef

1/2 cup chopped onion

1/2 cup chopped dill pickle

1 (14.5-ounce) can diced tomatoes (do not drain)

1 (10.75-ounce) can condensed tomato soup

1/2 cup water

2 cups uncooked pasta (elbow macaroni or small shells work well)

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the bacon and cook until crisp. Remove bacon from skillet and set aside.

In the same skillet, add the ground beef and onion. Cook until beef is browned and onion is tender.

Add the chopped pickle, tomatoes, tomato soup, and water to the skillet. Stir to combine.

Stir in the uncooked pasta, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the pasta is tender.

Return the cooked bacon to the skillet. Stir in the shredded cheese until melted and well combined.

Prep Time: 10 mins | Total Time: 40 mins | Servings: 6

Creamy Cucumber Shrimp Salad

 

Creamy Cucumber Shrimp Salad 

Ingredients:

1 lb shrimp, cooked and peeled

2 cucumbers, sliced (2 cups)

1/4 cup red onion, thinly sliced

1/2 cup Greek yogurt

2 tbsp mayonnaise

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp dill, chopped

Salt and pepper to taste

Instructions:

In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard. Stir until smooth.

Add the cooked shrimp, sliced cucumbers, and red onion to the bowl. Gently mix to coat all ingredients with the dressing.

Sprinkle the chopped dill over the salad and season with salt and pepper to taste.

Toss the salad lightly to evenly distribute the dill and seasoning.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Serve cold and enjoy!

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

Garlic Butter Steak Bites and Mash

  

**Garlic Butter Steak Bites and Mash** 

**Ingredients:**

- **For the Steak Bites:**

  - 1 lb (450 g) sirloin steak, cut into bite-sized pieces

  - 2 tablespoons vegetable oil

  - 4 cloves garlic, minced

  - 3 tablespoons unsalted butter

  - 1 teaspoon dried thyme

  - 1 teaspoon dried rosemary

  - Salt and pepper to taste

- **For the Mash:**

  - 2 lbs (900 g) potatoes, peeled and cubed

  - 1/2 cup milk

  - 4 tablespoons unsalted butter

  - Salt and pepper to taste

**Instructions:**

1. **Prepare the Mash:**

   - **Cook Potatoes:** Place peeled and cubed potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 15 minutes.

   - **Mash Potatoes:** Drain the potatoes and return them to the pot. Add milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.

2. **Prepare the Steak Bites:**

   - **Cook Steak Bites:** Heat vegetable oil in a large skillet over medium-high heat. Add steak bites in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side for medium-rare, or until desired doneness. Remove from skillet and set aside.

   - **Make Garlic Butter:** In the same skillet, reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant. Add butter, thyme, and rosemary. Stir until the butter is melted and the garlic is lightly browned.

   - **Combine:** Return the cooked steak bites to the skillet and toss to coat in the garlic butter. Cook for an additional minute to heat through. Season with salt and pepper to taste.

3. **Serve:** Plate the steak bites over a bed of mashed potatoes. Spoon any remaining garlic butter from the skillet over the top.

** Prep Time: 15 minutes |  Total Time: 40 minutes | 🍴 Servings: 4 people**

Homemade Stuff Shells

 

PLEASE S.A.Y S0METHlNG , lT HELPS YOU TO C0NTlNUE SEElNG MY P0STS! THANK Y0U! 

Homemade Stuff Shells

Ingredients

½ pound jumbo pasta shells

2 tablespoon olive oil

1 onion – finely chopped

use very generously salt and pepper

3 cloves garlic – minced

1 pound ground beef

2 tablespoon italian herbs

2 cups spaghetti sauce

2 cups ricotta – or cottage cheese

1 cup mozzarella – shredded plus more for topping

½ cup parmesan cheese – grated plus more for topping

1 egg – beaten

Instructions

Preheat oven to 350 F (175 C).

Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tablespoon olive oil to the water, and stirred them gently often.)

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes. Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.

In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.