Cajun Chicken and Shrimp Alfredo

 

Cajun Chicken and Shrimp Alfredo

INGREDIENTS : 

• 8 ounces uncooked fettuccine.
• 2 chicken breasts cut into 1″ pieces.
• 1/2 pound shrimp (I used 31/40 size) thawed & peeled.
• 1/2 teaspoon garlic powder.
• 1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety).
• 2 tablespoons olive oil.
• 2 tablespoons butter.
• 1 cup heavy/whipping cream.
• 4 ounces cream cheese (I used 1/2 block of Philly).
• 2 cloves garlic minced.
• 1 cup freshly grated parmesan cheese.
• Salt & pepper to taste.

DIRECTIONS : 

STEP 1.

Take the cream cheese out of the refrigerator more than 30 minutes before the recipe starts (or put it in the microwave for 20-30 seconds).

STEP 2.

Bring a saucepan of salted pasta to the boil with water and cook al dente according to the instructions on the packet.

STEP 3.

When the shrimp are frozen, thaw them under cold running water.

STEP 4.

Remove them (leave the tails if you want).

STEP 5.

Pat the prawns dry.

STEP 6.

Cut the chicken into 1-inch pieces.

STEP 7.

Sprinkle the shrimp and chicken with garlic powder and 1/2 tablespoon of Cajun seasoning.

STEP 8.

Place the oil in a deep pan over medium-high heat and when the pan is hot cook the prawns for about 3 minutes (turn once), then transfer them to a plate.

STEP 9.

Place the chicken in a saucepan and cook for 5 to 6 minutes, or until tender, stirring occasionally (let it brown a little).

STEP 10.

Transfer it to the same plate as the shrimp.

STEP 11.

Remove the pan from the heat and stir in the butter, cream, cream cheese, garlic, and the remaining half tablespoon of Cajun seasoning.

STEP 12.

Put the pan back on the stove (reduce the heat to medium) and stir for a few minutes until the cream cheese dissolves in the sauce.

STEP 13.

Let the sauce bubble gently for 2-3 minutes or until it has thickened.

STEP 14.

Stir in the parmesan, then add the prawns and chicken to the pan.

STEP 15.

Let it warm up for a few minutes.

STEP 16.

If necessary, season with salt and pepper.

STEP 17.

I like to add hot water for the pasta (tablespoon or two) to the pan before draining the fettuccine to thin out the sauce a bit (optional).

STEP 18.

Mix the dried pasta with the sauce and serve immediately.

STEP 19.

I like to add some grated parmesan and chopped parsley.

STEP 20.

Lemon juice is delicious too!

Enjoy!!

Texas Roadhouse Steak Seasoning, how to make Texas Roadhouse Steak Seasoning, Texas Roadhouse Steak Seasoning near me.

Texas Roadhouse Steak Seasoning

When i check search in google about this recipe i found a lot of peaople looking for resturant or place where they can find and eat this Texas Roadhouse Steak Seasoning so i decid to give you this recipe, about how to make Texas Roadhouse Steak Seasoning quick and easy to make....

Ingredients:
2 teaspoons coarse kosher salt

2 teaspoons brown sugar

¼ teaspoon cornstarch

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon turmeric

½ teaspoon paprika

½ teaspoon chili powder

1 teaspoon black pepper

Instructions:
Step 1:
Combine all ingredients together in a Ziploc bag and seal tightly. Shake the ingredients in the ziploc bag so as all the ingredients can combine evenly.

Step 2:
Cover the sides of the steak with the seasoning generously and evenly, then allow it to sit for about 40 minutes, in order for the salt to penetrate through the surface and break down the muscle fibers to give softer and tender meat.

Step 3:
After you have grilled, and it comes out nice and hot, place the steak on it and allow to cook for 4-5 minutes, until it is browned and slightly charred.

Step 4:
Flip the steak over and allow to cook for an additional time of 5 minutes for medium rare, 7 minutes for medium rare, and 10 minutes for well done.

Baked Crab Legs in Butter Sauce

 Ingredients

one can of crab
one shallot
twenty five g butter
one tablespoon of flour
twenty five cl of milk
A pinch of pepper
one tablespoon of tomato puree
one hundred g of grated cheese
Spices of your choice
A pinch of salt
A pinch of nutmeg

Preparation
Peeled shallot, slice it thinly then brown it in butter, browning it slightly.
Drain crab crumbs well also pour them over shallot fondue – Set apart

Making the aurore sauce: melt a large knob of butter, add a tablespoon of flour and mix, pour milk to bind the sauce which must be a little thick (if you are afraid of lumps, heat your milk beforehand ), salt, pepper and add nutmeg, add a tablespoon of tomato puree and mix everything – Set aside
Put the shallot/crab mixture in the aurore sauce and mix gently
Pour this preparation to shells or other ramekin of your choice
Sprinkling with cheese
Put in the preheated oven at two hundred degrees for fifteen minutes (twenty minutes if traditional oven)
Presentation idea: using spices of different colors, create parallel lines on a slate plate, place the shell in the center and garnish with a few slices of lemon

Enjoy !

Crab Seafood Salad

 This salad always brings back memories. It’s one of my childhood favorites so I made sure to ask my mom for her recipe. Super easy and quick to make using just a few simple ingredients that you might already have on hand.

I love inexpensive recipes. Who says we have to spend too much to make delicious food? I have a long list of budget-friendly recipes that I have yet to try. Most of them are a classic that I’m sure will bring a smile to people’s faces like this crab salad or seafood salad. Every bite is nostalgic and rushes back memories.

You should give this crab salad a try very soon. I am confident that you’ll love this good old classic salad. Throw this together with a mixture of celery, mayonnaise, paprika, dill, and imitation crab meat. Might be a little odd to combine seafood with mayonnaise but it works wonder! Serve this as a salad on its own or whip up a crab salad sandwich for the kids. This is also good topped with lettuce and cherry tomatoes. Enjoy this any way you want because it is delicious no matter! What are you waiting for? Grab the simple ingredients and start prepping!

Ingredients
1/2 c. celery minced
1 lb imitation crab meat
1/2 tsp dill
1/2 c. mayonnaise
1/2 tsp paprika
1/4 tsp Kosher salt
1/4 tsp black pepper
1 shallot minced (you can use red onion if you need)

How to make Crab Seafood Salad

Step 1: Place the ingredients (celery, krab meat, dill, mayonnaise, and paprika. Shallot, kosher salt, and black pepper in a large bowl. Gently mix until blended.

Step 2: Put the bowl in the fridge to chill the crab salad for at least an hour, then serve. 

Enjoy!

Best-Ever Chicken Salad

 

Ingredients:

• ½ cup water
• ½ cup sugar
• 4 tbsp mint leaves divided
• ½ cup rum
• ½ cup coconut water
• 14 oz coconut milk
• ¼ cup fresh squeezed lime juice app 2 limes
• 6 cups ice

Instructions:

1. Add the water, sugar and 2 tbsp mint leaves to a small saucepan over medium-high heat.
2. Bring to a boil and stir until all of the sugar has been dissolved, 2-3 minutes.
3. Remove from the heat and strain out the mint leaves.
4. Allow to cool for 15-20 minutes.
5. Add this to a blender with the remaining 2 tbsp mint leaves, rum, coconut water, coconut milk, lime juice and ice.

6. 
   

7. Blend until smoothThis Best-Ever Chicken Salad is really wonderful.  Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green.  Either way, you're just going to love this Best-Ever Chicken Salad!    Using our Homemade Mayo recipe makes it even better!

Easiest PHILLY CHEESESTEAK STUFFED PEPPERS 😋😋 These are hands down tasty!

 

Ingredients

3 Bell Peppers

1 lb. Beef (Ground)

8 oz. Mushrooms (Chopped)

1 Onion (Chopped)

2 tbsp. Ketchup

1 tbsp. Worcestershire Sauce

1 cup Beef Broth

8 oz. Mozzarella Cheese (Shredded)

Salt And Pepper To Taste

Directions

Preheat the oven to 350 degrees. Slice the tops off of the peppers and deseed them.

Place the ground beef and onion in a skillet over medium high heat. Saute until the beef is browned and the onion has softened.

Stir in the chopped mushrooms.

Mix in the beef broth, Worcestershire sauce, ketchup and salt and pepper to taste.

Simmer until the liquid is almost all absorbed. Stuff the peppers with the meat mixture.

Sprinkle with the cheese. Tent a piece of tin foil over the baking dish and bake for 45 minutes.

Catfish Fried

10 facts about seafood :

1. Fish should always be cooked at a low to medium temperature. When you do this, you are going to ensure that all of the moisture that the fish has is preserved is still there upon consumption. Never cook fish at a temperature more than 350 degrees. At the kind of heat, you’re risking losing a ton of flavor.
2. You can tell if a piece of fish is fresh by doing your own little test. Get a pot of cold water and put the piece of fish in the water. If the fish floats, it means that it has been caught pretty recently. If the fish sinks, it may not be as fresh as you would like for it to be.
3. The best way to thaw fish is by using milk. Take frozen fish and place it in milk to allow it to give it a great color and give you a great flavor.
4. Having trouble getting oysters out of their shell? Try to get some club soda and let the oysters soak in it for a few minutes. It can help with the process of getting them out of their shells.
5. Fish are full of Omega-3 fatty acids. Salmon, tuna, trout and herring are all fish with high levels of Omega-3. This is considered the good fat and can actually be very healthy to your heart.
6. Pregnant women should not eat fish of any type more than twice in any given week. The reason for this is that fish can be contaminated with different types of bacteria as well as mercury that can be harmful to the unborn child.
7. Comparing the protein content of sardines against a steak is pretty impressive. Eating 100 grams of sardines is going to give you more protein than eating a steak of the same weight.
8. Fish can counter your sodium intake. When you consume a lot of fish, you can actually reduce some of the negative impact that your body is going to get from consuming a great deal of sodium.
9. Halibut and tuna are the safest fish to eat in terms of bacteria. Sole is also typically seen as a very safe fish to eat.
10. Shellfish have the ability to filter through roughly 15 to 20 gallons of water every single day.  Shellfish survive by filtering this water out.

Ingredients:

1 lb catfish(4-6 fillets)

1 cup milk

2 tbsp vinegar

3/4 cup cornmeal (finely ground)

1/2 cup ap flour

1 tsp garlic powder

1 tsp black pepper

1 tsp paprika

1/2 tsp cayenne

1/4 tsp celery salt

1 salt

1 oil for frying

Direction :

Heat 1/2″ cast iron oil pan to 350*

Soak fish in milk and vinegar while the oil is heated

In a medium bowl, mix cornmeal, flour, and herbs

Remove fish from milk, sprinkle with salt and clay in flour mixture

Shake the excess bread and put it in oil

Bake for 2-3 minutes (until golden brown); Flip and bake for another 2-3 minutes

Sinks on paper towels

ENJOY!