Food Humor

 

No Peek Chicken Rice Casserole

 

It's a straightforward little taste explosion. Using only a touch of soup, rice, plus delicate chicken, you're left with a dish that is both flavorful & delicious! A straightforward chicken and rice dish that requires just a few ingredients that are both delicious and simple to prepare! A crowd-pleaser & ideal for a hectic weeknight!

 

2 cups rice long grain, uncooked of your choice

10.5 ounce cream of chicken

10.5 ounce cream of mushroom

1 cup chicken broth low-sodium

1 teaspoon Italian seasoning

4 chicken breasts boneless and skinless

1/2 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

1-ounce onion soup mix 1 package

1 tablespoon parsley fresh, chopped

 

Prepare the oven to 350 degrees F. Coat a 9×13-inch baking dish with a cooking spray.

In a big mixing bowl, incorporate the rice, soups, chicken broth, and Italian seasoning. Pour into the prepared baking dish.

Sprinkle the chicken breasts with salt and pepper. Arrange the chicken breasts on top of the rice combination, next sprinkle with the onion soup mix. Wrap with aluminum foil. Cook for an hour and fifteen minutes, till the chicken is fully cooked as well as the rice is soft.

Top with parsley & enjoy.

Italian Appetizer Bread

  

Italian snack bread loaded with salami, cheese, and olives is an ideal warm appetizer for a gathering.

 

Ingredients

1 tablespoon Butter, melted

1 teaspoon finely chopped fresh garlic

1 1-pound loaf frozen bread dough, thawed

1/4 pound thinly sliced deli Genoa salami

6 (1-ounce) Provolone Cheese, cut into strips

1/4 cup sliced stuffed green olives

2 green onions, sliced

1 large Egg, beaten

1 teaspoon water

Poppy seed

 

Combine the butter and garlic in a bowl. On a lightly floured board, roll out the bread dough into a 12-inch square. Put on a lightly oiled baking sheet and spread with butter mixture.

Arrange salami, cheese, olives, & onions in a 3-inch strip in the center of the dough, allowing 4 1/2 inches of dough on each side for the filling. Make twelve 3-inch-long strips, one inch apart, down both edges of the filling. Fold strips over the filling at an angle, rotating sides, to create a braided look. Crimp the dough at the bottom and top to secure.

Cover and allow to rise in a warm area for thirty to forty-five minutes, until it has about doubled in size. In a dish, combine the egg and water; brush it over the braid. Sprinkle with poppy seeds if preferred. Preheat oven to 350°F.

Cook 25–35 minutes, till golden brown. Retrieve from baking sheet and let cool for 10 minutes. Divide into slices.

Breakfast Burrito

 

This morning's breakfast burrito dish is filled with the perfect combination of ingredients! Flour tortillas are topped with substantial scrambled eggs, O'Brien morning potatoes, perfectly seasoned chorizo sausage, savory Mexican cheese, and fresh pico de gallo, with creamy avocados.

 

Ingredients

6 large eggs

8 oz. chorizo sausage

1 Tbsp olive oil

2 cups frozen O'Brien hash brown potatoes

Salt and ground black pepper

4 extra large flour tortillas 10 to 11-inch

3/4 cup shredded Mexican cheese blend

1 cup fresh pico de gallo

1 avocado, diced

Mexican hot sauce for serving

 

In a medium measuring bowl, beat eggs using a fork till barely mixed; put aside.

Cook in a 10-inch nonstick skillet at medium-high heat. Fold in the chorizo and heat, breaking it up and turning it, until golden brown and cooked through approximately 5 - 6 minutes.

Wrapping the sausage in foil and paper towels to keep it heated. Keep the rendered fat in the skillet. Add 1 tablespoon oil into the skillet with the sausage drippings and heat on medium-high. Add potatoes & season using salt and pepper according to preference. Cook for seven to eight minutes, stirring regularly, till lightly browned and heated through.

Wrap the potatoes in foil and paper towels to keep them warm. Only a little oil should remain in the skillet if not, sprinkle with approximately one-half Tbsp olive oil. Heating the skillet over medium-low heat. Cook, scraping the bottom of the pan periodically using a rubber spatula and folding the edges of the eggs inward, till the eggs are nearly cooked. Sprinkle with salt and pepper. Pull from fire, cover, and maintain warm.

Heat tortillas on a griddle, in a large pan, or the microwave till just warm.

To assemble, arrange 1/4 of the eggs in a row along the center of each tortilla. Top each with 1/4 of the potatoes. Divide the cheese among each, then top with sausage. Garnish each with a couple of large spoonfuls of pico de gallo and avocado. Wrap both ends of the tortilla inward, then fold the bottom side over, roll up, and wrap tightly. Add with Mexican spicy sauce if preferred.

Fruit Pizza Valentine Idea

  

Fruit Pizza featuring a heart-shaped sugar cookie base and cream cheese icing is topped with glossy berries plus cherries. This is the ideal Valentine's Day dessert and a treat for any celebration!

 

1 16.5-ounce package of refrigerated sugar cookie dough

1 8-ounce package of cream cheese, at room temperature

2 tablespoons butter, at room temperature

½ cup granulated sugar

1 teaspoon pure vanilla extract

Strawberries, raspberries, and cherries washed & dried

¼ cup apricot preserves

1 tablespoon water

garnishes: melted chocolate drizzle & mint leaves

 

Prepare a large baking sheet using parchment paper. Divide the cylinder of cookie dough into ⅓-inch thick slices. Assemble them into a heart and push the individual pieces together with your fingertips, shaping the corners of the general crust into your preferred form. Set the baking sheet in the freezer for five to ten minutes.

When the cookie dough crust is chilling, set the rack of the oven in the center and warm to 350 degrees Fahrenheit Cook the crust for between ten and fourteen minutes, until it's done in the middle and just beginning to brown along the edges. Removing from the oven, place the pan on a wire rack, and let it cool fully.

Cream the butter and cream cheese in a medium bowl using an electric mixer. Add the sugar & vanilla, & whip till fluffy and light, scraping the bowl as required.

Carefully apply the cream cheese icing over the chilled crust. Place the fruit on top of the icing.

Into a small dish, combine the preserves & water till uniform. If it's chunky, strain it through a fine mesh screen. Spread the fruit pizza with the mixture; wrap it in plastic and chill until ready to serve.

 

 

Vanilla Snap Biscuits

 

A yummy cookie that is not only easy to make but delicious, and pretty.

INGREDIENTS

¾ cup butter

1 cup caster sugar

1 ½ tsp vanilla extract

2 ½ cups flour

1 egg

1 egg yolk

icing sugar to dust optional or decorate with icing

 

Prepare the oven to 180 C (350 F).

With a food processor, combine butter, sugar, and vanilla until creamy.

Add the flour, egg, and egg yolk then pulse till the mixture becomes a soft dough.

Remove the dough from the machine and knead it gently to form a ball. Wrap it in cling film and set it in the fridge for thirty minutes.

Roll the dough on a surface that has been lightly floured or between two pieces of baking paper till about ½ cm / 5mm thickness. Slice the dough into roughly 7 cm circles.

Set the dough rounds on a baking pan coated with baking paper or silicone sheets for baking.

Cook for ten to twelve minutes til golden brown.

Retrieve the biscuits gently from the baking pan & cool on a wire cooling rack since they frequently overcook and get overly brown following their removal from the oven. 

Once cold, sprinkle them with icing sugar or decorate as preferred.

 

 

 

 

 

 

 

GALAXY’S EDGE copykat popcorn

 A yummy copykat recipe to enjoy for movie night.

 

Ingredients

1/2 cup mushroom popcorn kernels

2 tablespoons coconut oil

2.5 tablespoons Grape Purple Glaze Pop

3 tablespoons Red Hot Cinnamon Glaze Pop

Chili powder, to taste  

Salt, to taste  

 

Create Grape Purple Popcorn. Heat a single teaspoon of coconut oil in the Whirley-Pop stovetop popcorn maker over medium heat.

After the coconut oil has melted, add 1/4 cup popcorn kernels to the Whirley-Pop and sprinkle with Grape Purple Glaze Pop. Close the Whirley-Pop lid and continuously spin the crank until the sound of popping popcorn fades, then remove from the heat. Following a few minutes of stirring, the popping begins slowly. Suddenly there's a lot of popping, which sounds like the final act of a Disney fireworks display! 

Provide the Whirley-Pop an occasional shake  to prevent the popcorn from sticking together, and subsequently empty it into a big bowl. When cooled, clean the Whirley-Pop with warm soapy water. Quickly dry fully with a towel.

Prepare the red hot cinnamon popcorn using the same procedure as before. Add a single tablespoon of coconut oil, a quarter-cup of mushroom popcorn kernels, & the Red Hot Cinnamon Glaze Pop. When popped, take the red popcorn out of the Whirley-Pop and season using chili powder and salt. Could you put it in the bowl of purple popcorn? Mix it thoroughly with a spoon and serve.

Beef and Noodles

  

Create a Beef & Noodles Recipe for a simple and tasty midweek meal. Succulent beef with the richest flavor makes an excellent recipe to serve with pasta.

 

1.5 Pound Beef Roast cut into 1-inch pieces

1 Tbsp Butter

1/2 Onion diced

3 cups beef broth

2 Bay Leaves

1/2 tsp Dried Thyme Leaves

1/2 tsp Salt

1 tsp Pepper

1 Tbsp Cornstarch

1/4 cup Cold Water

12 oz Extra Wide Egg Noodles

 

Cook in a large skillet over medium heat.  Saute the onion and butter till the onion is transparent 3-4 minutes.

Add the steak,  and gently brown it in the pan with the onions for eight to ten minutes on medium heat.

Following that, pour two cups of beef stock into the pan and season.  Mix until combined, then bring to a boil.  Lower the heat, cover, then let the meat simmer for twenty to thirty minutes until cooked. As the stock begins to simmer off, gradually add the remaining cup of beef broth.

Combine cornstarch and ¼ cup cold water in a separate bowl.  Mix this mixture into the skillet mixture & simmer for ten minutes at a time till the sauce is thickened.

Whilst the sauce thickens, cook the egg noodles according to package directions in a separate pot.

Toss the beef mixture over egg noodles and enjoy it!

 

 

Egg Rolls

  

Homemade Egg Rolls begin with egg roll wrappers filled with a variety of veggies & ground pork, folded into a tubular form, and cooked till crispy golden brown. This is a popular appetizer offered at American Chinese restaurants.

 

Filling

Using a medium pan over medium heat, cook the ground pork. Cook, tossing periodically, until the pork is browned and crumbly, approximately five to seven minutes.

Combine the cabbage, carrots, soy sauce, sesame oil, fish sauce, sugar, and salt. Sauté the veggies for four to five minutes, or until tender. Cook for a further minute with the garlic & ginger.

 

Assembly

In a small dish, mix the cornstarch and water. Whisk until well blended, then put aside.

On a clean work area, arrange 15 egg roll wrappers.

Top each wrapper with ¼ cup of the pork mixture.

To roll, first lightly moisten the edges of the egg roll with the cornstarch mixture, then fold up the bottom corner to just cover the filling and roll once.

Second, fold the right and left corners of the wrapper into the middle, softly pushing to seal.  It should now resemble an open envelope.

Continue rolling until the filling is completely enclosed within the egg roll. Press to seal.

To fry in oil pour a couple of inches of canola oil into a deep saucepan. Preheat the oil to 365°F.

Alternating in groups of three or four, cook the egg rolls in the heated oil, rotating regularly, till golden brown and crispy, for approximately three minutes. Transfer from the oil then drain on paper towels. After frying each batch of egg rolls, make sure the temperature is restored to 365°F.

Pair with soy sauce, sweet and sour sauce, or chili sauce.

Strawberry Valentine Chex Mix

Strawberry Valentine Chex Mix is a tasty snack treat that is easy to put together and spectacular for Valentine's Day! White chocolate-coated Chex Mix cereal with added candies is the ideal delicious treat to share and enjoy.

 

Ingredients

4-6 cups Rice Chex cereal

1 8- oz bag of Strawberry Candy Melts  

1 box of Strawberry Creme Jell-O Pudding

Valentine M&M's and Sprinkles

 

Pour Chex cereal into a large bowl.

Pour the chocolate into a small glass dish. Add 1/2 teaspoon of shortening to assist the chocolate in covering the cereal more easily. Microwave for a minute and twenty seconds. Leave it to rest in the microwave for three minutes. Retrieve and carefully stir. Whenever chocolate likes its form and seems smooth, it's ready. If not, continue to the microwave in 15-second intervals, allowing it to rest for two to three minutes each time, till melted and smooth. Spoon the chocolate sauce over the Chex cereal & gently toss to coat.

Spread the cereal mixture on a big sheet of wax paper. Decorate with M&Ms plus Valentine's sprinkles if preferred. Allow to cool until set. To keep, break the pieces apart and store them in an airtight container. Candy can be prepared up to 3-4 days in advance if preferred.

 

 

RED ENCHILADA SAUCE

 In approximately fifteen minutes, you can make this Simple Red Enchilada Sauce. This is faster than going to the shop to get any!

 

It is created with only a few basic ingredients that you're likely to have on hand, plus it's also more tasty and healthier than canned!

 

If you don't have any tomato paste, 3 tablespoons of tomato sauce will be enough.

 

3 Tbsp olive oil

3 Tbsp flour

1 Tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

3/4 tsp salt

1/2 tsp ground black pepper

2 Tbsp tomato paste

2 cups chicken broth

1 tsp apple cider vinegar

 

In a bowl, combine the flour and spices.

Preheat a large saucepan over medium heat with the olive oil. Once heated, add the spice combination and simmer for 1-2 minutes.

Add the tomato paste, then gradually add the chicken broth, stirring each time.

Bring to a boil and cook for 5–7 minutes, or until slightly thickened. (It will become thicker as it cools.)

Take from the heat and add the apple cider vinegar.

Ready for use!

Mongolian Pork

 

 Mongolian pork is one of my most enjoyable recipes to cook. It's a simple and quick lunch that you can prepare in just thirty minutes. This variation on the traditional Mongolian dish features pork as the protein. The clinging, sweet sauce is complemented with garlic, ginger, plus soy sauce. This is the ideal quick weeknight supper.

 

1 lb pork tenderloin

¼ cup cornstarch

2 tablespoon canola oil

4 garlic cloves, minced

1 tablespoon freshly grated ginger

½ cup low-sodium soy sauce

⅓ cup dark brown sugar

¼ cup water

2 green onions, green parts only, sliced  

½ teaspoon ground black pepper

2 teaspoons sesame seeds, for garnish

 

Slice the pork tenderloin in half-inch slices.

Add the cornstarch to a large zip-top bag. Add the pork chunks and close the bag, making sure you eliminate any excess air.

Swirl the bag to coat the pork with cornstarch.

Using a slotted spoon, extract the pork pieces, brush off any extra cornstarch, and place on a platter. Pour the canola oil into a large pan over medium-high heat. Once the oil is shimmering, add the pork chunks in an equal layer, taking care that they don't overcrowd the pan. You will cook the meat in batches if needed.

Simmer the pork for four to five minutes, then turn and cook for another two or three minutes, till the internal temperature reaches 140°F.

Place the meat on a clean platter and put aside.

In the same pan, combine the garlic and grated ginger. Cook for thirty seconds, till aromatic. Stir in the soy sauce, and brown sugar, then water until blended.

Heat the sauce to a simmer. Add the meat & cut green onions to the pan.

Simmer for three minutes. The sauce will begin to thicken while it cooks.

Dish over rice and garnish with sesame seeds.

green olive and buttermilk cornbreads

  

This bread recipe will impress all who taste it. Great for dinner or a special occasion.

 

25g melted butter, plus extra for greasing

200g plain flour

100g cornmeal

2 tsp baking powder

½ tsp salt

1 tsp sugar

284ml buttermilk

2 eggs, beaten with a fork

75g gruyère, grated

50g pitted green olives, roughly chopped

finely chopped to make 4 tbsp  basil mixed herbs, parsley and dill

 

Preheat the oven to 200°C/fan 180°C/gas 6. Butter the small loaf pans. Blend the flour, polenta, baking powder, salt, & sugar. In a separate dish whisk together the buttermilk, eggs, & butter with one tablespoon of water, then pour into the dry ingredients until completely combined. Bring in the grated gruyère, chopped olives, and herbs. Distribute the mixture evenly between the loaf pans and top with the remaining cheese, olives, and herbs.

Bake the loaves for a total of twenty minutes or until golden and risen. Check with a skewer; they are done when it comes out clean. Allow to cool in the pan for fifteen minutes before gently turning out and cooling on a wire rack, or serve with additional butter when still warm from the oven.

Indian Butter Chicken

 

This butter chicken is excellent, thanks to a buttery tomato sauce seasoned with fresh herbs and spices. Butter chicken is produced by marinating chicken and grilling it before serving it in a rich sauce made with tomato, butter, and a unique spice mix as a basis.

Unlike other Indian curries, which begin with a combination of onion and ginger garlic paste cooked in oil, butter chicken utilizes tomato as a basis and is cooked in butter, giving it a somewhat sweet flavor. Cashew nuts & almonds enhance the dish's richness and complexity.

 

1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes

1/4 cup full-fat plain yogurt

1 tablespoon olive oil

1 tablespoon ginger garlic paste

1 teaspoon ground coriander seed

1 teaspoon Kashmiri Lal Mirch

1 teaspoon cumin

Salt, to taste

For the sauce

 

8 to 10 whole almonds

8 to 10 whole cashews

2 tablespoons unsalted butter, divided

1 tablespoon ginger garlic paste

1 teaspoon sugar

1 (15-ounce) can diced tomatoes

2 tablespoons ground coriander seed

1 1/2 teaspoons ground garam masala

1/2 teaspoon ground Kashmiri Lal Mirch

1/2 teaspoon salt

1 cup water

1/4 cup heavy cream

1/2 tablespoon Kasuri Methi

 

To marinate the chicken, combine all marinade ingredients in a large basin. Use your hands to massage the marinade into the chicken.

 

Cover with plastic wrap and chill for at least an hour, preferably as long as overnight.

 

Once done, place the chicken in a separate dish. Seal and put it away till later. Begin creating the sauce:

Melt 1 1/2 tablespoons butter in a medium-sized Dutch oven or pan over medium-low heat. Add the ginger garlic paste, followed by sugar as soon as the butter has melted. Sauté for 1–2 minutes.

 

 

Stir in the tomato and simmer for 8 to 10 minutes over medium-high heat, until all of the excess liquid has evaporated. The sauce should have a sloppy, pastel-like consistency.

 

Combine coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook for 2-3 minutes over medium heat. Turning off the heat! Blend the sauce and nuts:

Move the paste to a blender or food processor. Combine the soaked and drained cashews and almonds. Combine it into a smooth paste. Finish the dish.

Transfer the paste to the pan over medium heat. Add the water to the paste and mix until smooth.

 

 

Add the grilled chicken and heavy cream when the sauce comes to a boil. Stir thoroughly. Cover the pan and let it simmer for five minutes. Turn off the heat and uncover the pan to rest the butter chicken. Stir in the remaining 1/2 tablespoon butter and kasuri methi. Wrap the dish again and set aside for eight to ten minutes to allow the kasuri methi taste to permeate the butter chicken.

 

Eat butter chicken alongside steaming basmati rice, roti, and even naan.

Meatless Meals

  

Becoming plant-based does not have to imply preparing meals with an unending list of ingredients plus hours spent cooking. Let's begin looking at easy, cheap Plant-Based Meals using 10 or fewer ingredients.

 

Water

½ sweet onion chopped

4 garlic cloves crushed

2 large carrots thinly sliced or shredded

1 ½ cups cabbage shredded

1 cup frozen peas

2 cups cooked brown rice

1 cup tofu scramble

Place a big pan or wok over medium heat & add approximately one teaspoon of water. Next, add the onions, garlic, then carrots. Simmer and stir for two minutes.

Following that, place the shredded cabbage in the pan or wok. Raise the heat to medium-high. Mix and heat for five minutes. To avoid sticking, add a dash of water as needed during the cooking process.

Following that, combine the frozen peas, cooked brown rice, and cooked tofu scramble, with low-sodium soy sauce.  Simmer and stir for a further five to eight minutes. 5 tablespoons low-sodium soy sauce. 

Spiced Overnight Granola

 

 This is a very adaptable, basic granola recipe that is organically nut-free & allergy friendly. Ideally, you may personalize it by adding your favorite dried fruit, nuts, or even seeds. It's worth noting that the prep & cook times do not incorporate the resting period in the oven, which slow bakes as it regulates. Adult and child friendly as well. 

 

¼ cup melted coconut oil or grapeseed oil

¼ cup agave nectar

½ teaspoon vanilla extract

1-1/2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon salt

2 cups certified gluten-free rolled oats

1 cup certified gluten-free quick oats, not instant

Dairy Free Coconut Milk Beverage

 

Prepare the oven to 300ºF.

In a small bowl, add the oil, sweetener, vanilla, spices, & salt. Stir well.

Set the oats in a large bowl & mix to combine the two types, then add the liquid ingredients and toss till all the oats are well covered.

Distribute the oat mixture evenly on a baking sheet with rimmed edges to prevent the granola from sliding off the sheet or big jelly roll pan. Set the oats in the oven and bake for Ten minutes, not longer, before turning off the oven and leaving the granola inside to complete baking.

Mix to declump, then serve the granola soaked in coconut milk beverage or on coconut milk yogurt.

Keep any remaining granola in an airtight jar at room temperature.

Crockpot Chicken and Rice

 Put everything in the crock pot and after a few hours you'll have a wonderful, creamy crockpot chicken and rice dish that is delicious and eaten with rice, noodles, or vegetables! It's a great dish for any working mom or dad.

 

Ingredients

4 Chicken Breasts

1/4 Cup Butter

1 Italian Dressing Seasoning Dry Mix

1 Can Cream of Chicken Soup

1 Cream Cheese 8 Oz Pkg

 

Directions

Into a crock pot, combine the soup, butter, & Italian spice package.

Incorporate the chicken breasts.

Cooking in a crockpot on low for 5-6 hours or on high for 3-3 1/2 hours.

Add the shredded chicken to the sauce, along with the cream cheese.

Blend until smooth. When it appears too thick, add some milk.

Serve and enjoy.

Lemon & raspberry baskets five ingredients

A very elegant and easy-to-make dessert, that only has five ingredients.

 

Ingredients

50g dark chocolate, broken into pieces

325g jar good-quality lemon curd

200g pot half-fat crème fraîche

150g punnet raspberries

6 brandy snap baskets

 

Microwave the chocolate for a total of two minutes on High, turning halfway through. In the meantime, combine the lemon curd & crème fraîche. Distribute half of the raspberries among the baskets, then pour over the lemon cream & top with the remaining berries. Sprinkle the dark chocolate across the tops of the baskets & chill for five to ten minutes or as much as one hour. 

Grilled Pork Chops

  

Cooked Pork Chops are soft and delicious, having been cooked to perfection. With each luscious bite, you'll experience a taste explosion in your palate. Either an outdoor barbecue or an interior cast iron grill would suffice.

 

Ingredients

4 pork chops, center cut

¼ cup light brown sugar, packed

¼ cup soy sauce

1 can pineapple slices, with 1/4 cup juices reserved

1 tsp. onion powder

1 tsp. garlic powder

¼ tsp. ground ginger

¼ tsp. freshly ground black pepper

Oil for grilling

Chopped parsley for garnish

 

Dry the excess liquid from the pork chops using paper towels. Make forkloles all over the chops. Place aside.

Whisk together brown sugar, soy sauce, 1/4 cup pineapple juice, onion powder, garlic powder, ground ginger, and black pepper in a large mixing bowl. Blend everything well. Arrange pork chops in a bowl, making sure both sides are completely covered and soaked in marinade. Refrigerate for at least six hours before serving, but preferably overnight, for the finest taste. Preheat your outdoor barbecue or indoor cast iron grill with cooking spray. Once the grill is hot, remove the chops from the marinade and cook for four minutes on each side, till there are deep grill marks and the middle is no longer pinkish. Grill pineapple rings in appropriate quantity till grill marks emerge. Top grilled pork chops with pineapple rings. If desired, top with minced parsley.

 

 

Baked Pasta and Leeks With Anchovy Cream one pot meal

  

When cooked with pasta, anchovies, cream, leeks, and Parmesan work their magic. Anchovies offer more than just salt to this rich and creamy meal; they also add a lot of umami.

 

1 lb. short pasta

Kosher salt ¼

3 cups extra-virgin olive oil

large leeks (about 1½ lb.), white and pale green parts only

15 oil-packed anchovies, drained (from a 1.5-oz. tin)

6 garlic cloves, thinly sliced

1 tsp. mild red pepper flakes

2 cups heavy cream

3oz. Parmesan, finely grated

1 10-oz. bag of frozen baby peas

 

Prepare the oven to 400 degrees Fahrenheit. Prepare the pasta till very al dente in a big pot of boiling salted water, about two minutes shorter than package guidelines. Put aside after draining.

In the meantime, in a large Dutch oven or big high-sided skillet, heat the oil over medium heat. Season with a couple pinches of salt and pepper. Cover and cook for 6-8 minutes, until it's soft and golden around the edges. Remove the cover and stir in the anchovies, garlic, red pepper flakes, & several grinds of black pepper. Cook while stirring periodically, for five minutes at a time till the anchovies are dissolved and garlic is soft. Pour in the cream then 3 oz. Parmesan. Come to a boil & season with salt and black pepper. Toss in the peas and saved pasta to coat; sprinkle with extra Parmesan. Bake for twenty-five to thirty minutes till the top is crisp & the cream begins to bubble around the edges. Allow it to cool for a few minutes before serving.

Cuban-Style Yuca

 

Yuca, often known as cassava, is a root vegetable native to Latin America. Serve as a side dish for a Spanish-style dinner or any other dinner. It is very yummy!

 

2 pounds yuca, peeled and sliced lengthwise

½ teaspoon salt

¼ cup olive oil

½ onion, diced

4 cloves garlic, minced

½ teaspoon fresh lemon juice

 

Fill a pan halfway with water and add the yuca. Mix in the salt. Bring to a boil over medium-high heat, then cover and simmer till the potatoes have softened, about fifteen minutes. Drain the yuca and serve it on a serving platter. Meanwhile, in a pan, combine the olive oil, onion, garlic, and lemon juice. Cook for five minutes on medium heat. Toss the yuca immediately with the heated olive oil combination.

 

Crispy Air Fryer Shrimp

Air fryer shrimp is the ideal mouthful with soft shrimp in a crispy seasoned Panko coating.

 

Ingredients 

¼ cup flour

1 ½ teaspoons lemon pepper seasoning

½ teaspoon garlic powder

½ teaspoon salt or to taste

⅓ cup seasoned bread crumbs

⅓ cup Panko bread crumbs

2 large eggs beaten

¾ pound large shrimp with tails peeled and deveined

cooking spray

 

Blend the flour and half of the spices in a mixing bowl. Bread crumbs and remaining seasonings should be combined in a separate bowl.

Preheat the air fryer for 5 minutes at 400 degrees Fahrenheit

Mix the shrimp in the flour mix. Retrieve a shrimp from the flour mixture & dip it in the egg combination, followed by the breadcrumb combination. Rep with the leftover shrimp.

Spray the shrimp lightly with cooking spray.

Fill the air fryer basket with a single layer of shrimp. Cook for 4 minutes.

Cook for a further 4 minutes, or until shrimp are cooked through and crispy on the other side.

Rep with the remaining shrimp.

With cocktail sauce, offer.