Baked Cajun Shrimp

 

"My daughter actually requested we make this because she saw it on tik tok! Totally delicious, I can see why it's all over the internet. Going to be a new favorite for us!"

Baked Cajun Shrimp

Ingredients:

12 shrimp, peeled, deveined, and cooked

1 tablespoon canola oil

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 ½ teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon thyme leaves

¼ teaspoon ground oregano

Directions:

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

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

In a small bowl, mix together the smoked paprika, onion powder, garlic powder, salt, cayenne pepper, thyme leaves, and ground oregano.

Add the spice mixture to the shrimp bowl. Cover the bowl and gently shake until all the shrimp are evenly coated with the seasonings.

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

Bake for 10 minutes.

Serve warm with a slice of lemon wedge. Enjoy!

Indulge in the Hearty Delight of Cabbage Soup with Smoked Sausage!

 Indulge in the Hearty Delight of Cabbage Soup with Smoked Sausage!

Ingredients: 

 1/2 tablespoon olive or vegetable oil

 1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices

 1 tablespoon butter

 2 carrots, peeled and thinly sliced

 2 corn on the cob  cut to large chunks 

 1 medium sweet onion, chopped

 2 cloves garlic, minced

 1 small head green cabbage, chopped

 1 (14.5-ounce) can chicken broth

 1 1/2 cups water

 1 chicken bouillon cube

 2 medium potatoes, peeled and cut into 1/2-inch cubes

 1 tablespoon packed brown sugar

 1/2 teaspoon black pepper

 1/4 teaspoon caraway seeds, optional

 1/4 teaspoon dried thyme

 1/3 cup heavy cream

 Directions : 

 Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.

 Add butter to the grease in the Dutch oven and cook carrots and onion , corn,  over medium-heat until soft. Add garlic and cook 1 minute.

Crockpot Barbecue Ribs

 

Crockpot Barbecue Ribs

Ingredients

* 2 cups your favorite Barbecue Sauce

* 2 tbsp brown sugar

* 3 cloves garlic, freshly minced

* 2 tsp Worcestershire Sauce

* 1 tsp cayenne pepper, optional

* 4 to 5 pounds baby back ribs

Instructions

FIRST STEP:

In a zip lock bag pour in the Barbecue Sauce

Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen

SECOND STEP:

Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.

Open the bag and stick the ribs inside

THIRD STEP:

Close the bag and shake the bag to coat the ribs completely

Spray the inside of the crock pot

FOURTH STEP:

Open the bag and place the ribs into the crock pot

Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.

FIFTH STEP:

Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.

If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.

SIXTH STEP:

Have some of the sauce available for on the table, then each person can choose if they want more or not.

Enjoy!

Grilled Chicken & Avocado Salad Bowl

 

Grilled Chicken & Avocado Salad Bowl 

A fresh, protein-packed bowl for a satisfying and healthy meal!

 Ingredients:

1 grilled chicken breast, sliced

2 cups romaine or mixed greens

½ avocado, diced

½ cup cherry tomatoes, chopped

½ cup cucumber, sliced

½ cup grilled corn

1 tbsp olive oil

½ tsp black pepper

½ tsp garlic powder

½ tsp sea salt

½ tsp chili flakes (optional)

For the Avocado Dressing:

½ avocado

¼ cup Greek yogurt

1 tbsp lemon juice

1 garlic clove, minced

2 tbsp olive oil

½ tsp salt

½ tsp black pepper

🍽️ Step by Step:

1️⃣ Grill the Chicken:

Season chicken with salt, black pepper, and garlic powder.

Grill for 5-6 minutes per side until fully cooked.

Let it rest for a few minutes, then slice.

2️⃣ Prepare the Dressing:

Blend avocado, Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper until smooth.

3️⃣ Assemble the Bowl:

Place chopped romaine or greens in a bowl.

Add avocado, tomatoes, cucumber, and grilled corn.

4️⃣ Top with Chicken & Dressing:

Arrange sliced grilled chicken on top.

Drizzle with avocado dressing and sprinkle chili flakes for extra spice.

5️⃣ Serve & Enjoy:

Mix everything and enjoy fresh!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Calories: ~550 per serving | Protein: ~40g per serving

Garlic Butter Chicken with Lemon Parmesan Pasta

 

Garlic Butter Chicken with Lemon Parmesan Pasta

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Salt and pepper, to taste

1/2 tsp paprika

1/2 tsp Italian seasoning

3 tbsp butter, divided

3 cloves garlic, minced

Zest and juice of 1 lemon

Fresh parsley, chopped, for garnish

For the Parmesan Linguine:

8 oz linguine

2 tbsp butter

3/4 cup grated Parmesan cheese

1/2 cup heavy cream

Salt and pepper, to taste

1/2 tsp garlic powder

Fresh parsley, chopped, for garnish

Directions:

Start by seasoning your chicken with salt, pepper, paprika, and Italian seasoning. In a large skillet, heat 2 tbsp of butter over medium heat. Add the chicken and cook for about 4-5 minutes, stirring occasionally, until it’s golden and fully cooked through.

Once the chicken is cooked, toss in the minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir everything together, letting it cook for another 1-2 minutes so all those bright flavors can soak into the chicken. Then, remove it from the heat and set it aside.

While the chicken is resting, cook your linguine according to the package instructions until it's al dente. Be sure to save about 1/4 cup of pasta water before draining the rest.

In the same skillet, melt another 2 tbsp of butter over medium heat. Stir in the heavy cream and garlic powder, letting it blend smoothly. Slowly whisk in the Parmesan cheese until the sauce becomes creamy and thick. Season with a little extra salt and pepper to taste.

Now it’s time to bring it all together! Add the cooked linguine to the skillet, tossing everything so the pasta is well coated in that creamy Parmesan sauce. If the sauce needs a bit more thinning, add a splash of the reserved pasta water. Serve the linguine on plates, top with the juicy lemony chicken, and finish with a sprinkle of fresh parsley and some extra Parmesan. Enjoy!

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Roasted Chicken with Vegetables

 

Roasted Chicken with Vegetables 

 Ingredients:

 6 chicken pieces (drumsticks or thighs)

 2 tbsp olive oil

 3 garlic cloves, minced

 1 tsp salt

 ½ tsp black pepper

 ½ tsp paprika

Juice of ½ lemon

 1 tsp thyme or rosemary

 For the Vegetables:

 2 carrots, chopped into cubes

1 head of broccoli, cut into florets

 1 tbsp olive oil

 1 garlic clove, minced

 A pinch of salt & pepper

 Instructions:

🔸 Preparing the Chicken:

1️⃣ In a bowl, mix olive oil, garlic, salt, pepper, paprika, lemon juice, and thyme.

2️⃣ Coat the chicken pieces well with the marinade and let them marinate for at least 30 minutes.

3️⃣ Place the chicken on a greased baking tray and roast in a preheated oven at 200°C (400°F) for 35-40 minutes until golden brown.

🔸 Preparing the Vegetables:

4️⃣ Boil the carrots in salted water for 5 minutes, then drain.

5️⃣ Steam the broccoli for 4 minutes to keep its bright color and fresh taste.

6️⃣ In a pan, heat olive oil, add garlic, then toss in the carrots and broccoli. Stir-fry for 2 minutes with salt and pepper.

Steak with Garlic Cream Sauce

 

Gabi sauce pa lang ulam na 

Steak with Garlic Cream Sauce   

Ingredients✅

For the steak:  

- 2 steaks (sirloin, ribeye, or filet mignon, about 6 oz each)  

- 1 tablespoon olive oil  

- Salt and pepper to taste  

For the garlic cream sauce:  

- 2 tablespoons unsalted butter  

- 3 cloves garlic, minced  

- 1/2 cup heavy cream  

- 1/3 cup chicken or beef broth  

- 1/4 cup grated Parmesan cheese  

- 1 teaspoon Dijon mustard (optional)  

- 1/2 teaspoon black pepper  

- 1 tablespoon fresh parsley, chopped  

Directions✅

1. Season steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the steaks for 3-4 minutes per side (or until cooked to your preferred doneness). Remove from skillet and let rest.  

2. In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.  

3. Pour in the chicken or beef broth, scraping up any browned bits from the skillet. Let it simmer for 2 minutes.  

4. Stir in heavy cream, Parmesan cheese, Dijon mustard (if using), and black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.  

5. Adjust seasoning with salt if needed.  

6. Plate the steaks and pour the creamy garlic sauce over them. Garnish with fresh parsley and serve warm.  

Prep time: 10 mins, Cooking time: 20 mins, Servings: 2, Kcal: ~550 per serving