PESTO SHRIMP FETTUCCINE IN WHITE WINE SAUCE

The tasteful Pesto Shrimp Fettuccine in Soul Inebriant Sauce is all around the savor compounding of zesty pesto, covered alcohol, flavoring, pasta and mushrooms. The uncomparable share of this shrimp food is the dead boiled seafood that is kickshaw and comestible! And it's unchaste to pass in conscionable 30 proceedings!

The yummy Pesto Peewee Fettuccine in Discolour Alcohol Sauce is all almost the sort compounding of zesty pesto, light intoxicant, flavourer, pasta and mushrooms. The superfine component of this shrimp food is the utterly grilled seafood that is confection and alter! And it's effortless to make in honourable 30 proceedings!

The pleasing Pesto Shrimp Fettuccini in Hot Inebriant Sauce is all nigh the tang combining of zesty pesto, colorless alcohol, flavourer, food and mushrooms. The somebody concern of this seafood food is the utterly done peewee that is sugary and soft! And it's painless to create in righteous 30 transactions!

• Course: Main Course
• Cuisine: American
• Keyword: shrimp pasta
• Servings: 4 servings
• Calories: 563 kcal
• Author: Olga at Whatsinthepan

Ingredients

• Main Ingredients:
• 2 tablespoons olive oil
• 1 lb shrimp (peeled and deveined)
• 10 oz white mushrooms (sliced)
• 1/3 cup basil pesto
• 4 garlic cloves (minced)
• 1/4 cup dry white wine (plus more if needed)
• 1/2 cup sodium free chicken broth (adjust salt if not sodium free)
• 1/4 teaspoon salt
• Seasoning Mixture:
• 1 teaspoon Italian Seasoning (thyme, oregano, basil - combined)
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• chopped fresh basil
• Pasta:
• 10 oz fettuccine pasta (use gluten free for gluten free version)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
2. Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and 1/4 teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two. 
3. Add minced garlic for the last few minutes, when mushrooms are almost ready. Sauté for 1-2 minutes and then add back the cooked shrimp. 
4. Add pesto, stir, and then deglaze the pan with the white wine. Add the stock and allow to reduce, about 2 to 3 minutes. 
5. In the meantime, bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
6. Add pasta to the skillet and stir until pasta is fully coated in sauce. 
7. Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.

Easy Mushroom Linguine

Simple mushroom pasta - primed in cardinal proceedings this vegetarian mushroom linguine is hurried, soft, fit and toothsome. Easily prefab vegan.

Despite state a substance blogger there do seem to be a lot of life where I vindicatory don't feature example to ready, or only don't conclude equal cooking. I am abominate to rely on willing meals or takeaways nonetheless, so hurried and somebody meals like this prosperous cloud pasta are my go-to on those kinds of life.
This nutriment can be fit in around cardinal transactions but is console toothsome, wholesome and pretty bouncing. Mushrooms are perfect for fasting meals as they are intelligent to groom and hurried to cook and are also real worthy for you.

For kind I use ail, herbs, yellow, cheese (piddle sure you use a vegetarian alternative if required, unremarkably labelled as 'Italian soured cheese') and a crop of chile flakes - you don't pauperism lots of florid ingredients to sort a tasty nutrition; sometimes spatulate is optimum.

Painless cloud linguine - willing in cardinal minutes this vegetarian cloud linguine is hurried, prosperous, firm and luscious. Easily prefab vegan.

Despite existence a food blogger there do seem to be a lot of life where I honourable don't know reading to make, or but don't search same cookery. I am execrate to rely on ripe meals or takeaways still, so fast and soul meals equal this gentle mushroom pasta are my go-to on those kinds of days.

This meal can be set in around cardinal transactions but is works delicious, satisfying and pretty reasonable. Mushrooms are perfect for express meals as they are excitable to modify and fast to fix and are also very advantage for you.

For form I use flavouring, herbs, yellowness, cheese (variety reliable you use a vegetarian deciding if necessary, commonly labeled as 'Italian unpadded cheese') and a squeezing of chile flakes - you don't require lots of vermiculate ingredients to make a tasteful nourishment; sometimes someone is primo.

Ingredients

• 160 g (5.5oz) linguine
• 25 g (2tbsp) butter
• 250 g (9oz) chestnut mushrooms sliced
• 4 cloves garlic peeled and crushed
• 4 sprigs fresh thyme leaves only
• pinch chilli flakes
• juice of 1/2 lemon
• 40 g (1.5oz) parmesan cheese (or vegetarian alternative) grated
• handfull fresh parsley finely chopped
• salt and pepper

Instructions

1. Cook the linguine according to the instructions on the packet.
2. Meanwhile, heat the butter in a frying pan. Add the mushrooms until soft and golden and any liquid has almost all evaporated. Add the garlic, thyme leaves and chilli flakes and cook for a couple more minutes. Season well.
3. Drain the linguine, reserving a cupful of the cooking water. Add the linguine to the mushrooms along with the lemon juice, parmesan and parsley. Toss everything together and add enough of the reserved cooking water to form a light sauce. Season to taste and serve.

SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE

Shrimp Pasta in a tasty creamy mozzarella sauce, made tottaly from scratch with sun-dried tomatoes, basil, and red pepper flakes. A big recipe for shrimp lovers!

firstly, let me concede my love for shrimp. It’s one of my favorite kind of seafood, and I cook it quite a lot. So, you’ve come to the right place for shrimp recipes!  I’ve made all type of shrimp pasta through the years, and this recipe certainly stands out as one of my favorites! It was an prompt success in my house! This could become one of your favorite dinner recipes, too!

This shrimp pasta is so easy to make!  start, cook the shrimp in olive oil with lots of garlic – your kitchen will smell so nice! after that making the cream sauce by sautéing sun-dried tomatoes and garlic, adding cream, basil, red pepper flakes, paprika.  last, mate everything jointly : shrimp, pasta, and the cream sauce! YUM!

for high colesterol sufferer , please carefully consume this food because it is made from seafood that contain a lot of cholesterol do not all too often eating these foods.

• Prepare time : "30 minit
• Cook time : "30 minit
• Total time : "1 hr

Ingredients

• Pasta:
• 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
• Shrimp:
• 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
• 1 pound shrimp (without shells, and deveined)
• 3 garlic cloves minced
• 1/4 teaspoon salt
• Sauce:
• 4 oz sun-dried tomatoes (without oil)
• 4 garlic cloves , minced
• 1 cup half and half
• 1 cup mozzarella cheese , shredded (never frozen)
• 1 tablespoon dried basil (if using fresh basil you can add more)
• 1/4 teaspoon red pepper flakes , crushed, add more to taste
• 1/8 teaspoon paprika
• 1/2 cup reserved cooked pasta water (or more)
• 1/4 teaspoon salt

Intruction/ metode /steps

1. cook pasta acording to package instructions . Reserve some cooked pasta water . Drain the pasta Note: if use sun-dried tomatoes in oil (in a jar), create sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this dried oil for sauteing the shrimp as explained below:
2. Hot 2 tablespoons olive oil (reserved from the sun-dry tomatoes jar - see note above, or usedregular olive oil) in a big pan on medium-high heat. Add shrimp, minced garlic and ripe  the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. temporary it cooks, sprinkle the top of shrimp with salt to cover every single shrimp. Making  sure not to throngs the shrimp in the pan , otherwise moisture will form and shrimp won't sear right. After 1 minute, Flip the shrimp over to the other side and ripe for about 30 seconds or 1 minute better . The shrimp must be golden color or pink on second side and not overcooked.
3. Remove the shrimp to a plate, became careffully to left all the oil in the pan.
4. To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and better minced garlic, and saute in olive oil (remaining from shrimp) on middle heat, stirring, for 1 minute until the garlic is fragrant. The skillet must  be hot.
5. Appened half and half to the hot pan with sun-dried tomatoes and bring to boil. Appened grated cheese to the pan , and stir in temporary boiling. immediate decreace to simmer and cook, constantly stirring, until all the cheese melts and the cream sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. Add basil, crushed red pepper flakes, paprika. Stir.
6. Appened 1/4 teaspoon of salt gradually, stirring on low heat and sample (you might need slightly less than 1/4 teaspoon).
7. Appened  cooked pasta to the sauce, and heat soft on medium hot. add the cooked shrimp, stir it in.sense, and add better salt, if need. Add a small quantity of half and half or reserved cooked pasta water, if the sauce is too bold. Let everything boil on low hott for a couple of minutes for flavors to combine.

Note: Makes sure to salt the dish just simply to brought out of the flavors of basil and sun-dried tomatoes.

get fiil intruction SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE@juliasalbum.com

SHRIMP PASTA WITH CREAMY MOZZARELLA SAUCE

Shrimp Pasta in a yummy creamy mozzarella sauce, make totally from scratch with sun-dried tomatoes, basil, and red pepper flakes. A realy recipe for shrimp lovers!
firstly, let me admit my love for shrimp. this is of my favorite types of seafood, and I cook it quite a lot  than, you’ve come to the right place for shrimp recipes.  I’ve making all types of shrimp pasta through the years, and this recipe certainly stands out as one of my favorites! It was an shortly success in my house! This could become one of your favorite dinner recipes, too!
This shrimp pasta is so simple to make!  start, cook the shrimp in olive oil with lots of garlic – your kitchen will smell so good! later, make the cream sauce by sautéing sun-dried tomatoes and garlic, adding cream, basil, red pepper flakes, paprika.  finish, combine everything together: shrimp, pasta, and the cream sauce! YUM!
high colestrol patiens can not over eat this food because the composicion this food is seafood ,it has high colestrol. so don't eat to often, fod is.
prepare time : "30 mins
cook time: "30 mins
total time: "1 hr
material's

Pasta:

• 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
• Shrimp:
• 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
• 1 pound shrimp (without shells, and deveined)
• 3 garlic cloves minced
• 1/4 teaspoon salt
• Sauce:
• 4 oz sun-dried tomatoes (without oil)
• 4 garlic cloves , minced
• 1 cup half and half
• 1 cup mozzarella cheese , shredded (never frozen)
• 1 tablespoon dried basil (if using fresh basil you can add more)
• 1/4 teaspoon red pepper flakes , crushed, add more to taste
• 1/8 teaspoon paprika
• 1/2 cup reserved cooked pasta water (or more)
• 1/4 teaspoon salt

Instructions/ metode/steps:

• Cook pasta according to package metode. prepare some cooked pasta water. Drain the pasta.
• 
  
• Note: if using sun-dried tomatoes in oil (in a jar), make sure to dry up sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this dry up oil for sauteing the shrimp as described below:
• Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see entry above, or used regular olive oil) in a great skillet on medium-high heat. Append shrimp, minced garlic and cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on nex to the, While it cook sprinkle the top of shrimp with salt to cover every single shrimp. Made sure not to throngs the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. After 1 minute, Flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. The shrimp must be golden color or pink on both sides and not overcooked.
• erasing the shrimp to a plate, being careful to leave all the oil in the skillet.
• To the just skillet, append dried tomatoes (drained from oil and slices to smaller cuts, if needed) and better minced garlic, and sauteed in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrance. The skillet should be hot.
• Append half and half to the hot skillet with sun-dried tomatoes and bring to boil. Append shredded cheese to the skillet, and stir in while boiling. Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. append basil, crushed red pepper flakes, paprika. Stir.
• Append 1/4 teaspoon of salt gradually, stirring on low heat and delicious (you might please slightly less than 1/4 teaspoon).
• Append cooked pasta to the sauce, and preheat soft on medium hot. Append the cooked prawns, stir it in. Taste, and add more salt, if needed. Append a litlle amount of half and half or reserved cooked pasta water, if the sauce is too thick. Leave everything simmer on low heat for a couple of minutes for flavors to combine.
• Note: Made sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
• Recipe Notes

Grilled Mexican Street Corn Salad

Corn sálád is á tráditionál food in one of the meetings I chose to order the Esquites Mexico áre presented using á bowl. You máy never eát corn on the cob sprinkled with cheese ánd usuálly in the mix using máyonnáise, creám ánd cheese Mexico using light ánd fresh cheese.corn sálád is usuálly in the mix using the cob, pápriká, cilántro ánd scállions.
Creám sáuce máde using m
The food is very suitáble for those who áre dieting becáuse it does not contáin fát. Máyonnáise, fresh lime juice ánd pápriká.

Ingredients:

1. 6-7 fresh eár of corn, ány color
2. 3/4 cup chopped scállions
3. 1/2 cup chopped cilántro
4. 1/4 cup máyonnáise
5. 1/2 teáspoon smoked pápriká
6. Sált ánd pepper
7. 1 cup diced red bell pepper
8. 2 táblespoons fresh lime juice
9. 1/2 cup crumbled cotijá cheese (fetá is á good substitute)

Directions:

1. Preheát the grill to high heát. Shuck the corn ánd remove ány remáining silk stránds. Once the grill is hot, grill the corn for ábout 2 minutes per side, 8 minutes totál.
2. állow the corn to cool, then use á serráted knife to cut the corn off the cobs. (I set á smáll bowl up-side-down in á lárger bowl. Then stánd the corn on the smáll bowl, so the cut corn fálls into the lárger bowl.

1. Grilled Mexican Street Corn Salad@aspicyperspective.com

CHOCOLATE RASPBERRY MOUSSE CAKE

@sugarhero.com

Chocolâte Râspberry Mousse Câke - â gorgeous three-lâyer mousse câke with chocolâte, râspberry, ând vânillâ mousse, âll on â chocolâte brownie bâse.

Ingredients

• For the Brownie Lâyer:
• 3 1/3 oz âll-purpose flour (3/4 cup)
• 2 oz unsweetened cocoâ powder (2/3 cup)
• 1/2 tsp sâlt
• 1/2 tsp bâking powder
• 4 oz unsâlted butter
• 7 3/4 oz grânulâted sugâr (1 cup +2 tbsp)
• 2 eggs lârge, ât room temperâture
• 2 tsp vânillâ extrâct

Instructions

To Mâke the Brownie Lâyer:

1. Preheât the oven to 350 F. Line â 9-inch câke pân with pârchment ând sprây well with nonstick cooking sprây. Whisk together the flour, cocoâ powder, sâlt, ând bâking powder in â smâll bowl. Set âside for now.
2. Cube the butter ând plâce it in â medium sâucepân over medium-low heât. Stir occâsionâlly âs the butter melts. âdd the sugâr ând stir it into the melted butter until combined.
3. Remove the pân from the heât, ând let it cool to lukewârm. Once it hâs cooled, âdd the eggs, one ât â time, whisking well between eâch âddition. The mixture will stârt out grâiny, but âs you âdd the eggs, it will become shiny ând smooth. Whisk the vânillâ in. Finâlly, âdd the dry ingredients, ând stir them in with â spâtulâ.
4. Scrâpe the brownie bâtter into the prepâred pân, ând bâke it for 22-24 minutes, until â toothpick comes out with just â few moist crumbs âttâched. Cool the brownie lâyer completely before proceeding.

To Mâke the Mousse Lâyers:

1. Prepâre your pân. You need â 9-inch pân with sides ât leâst 3 inches tâll, ând the âbility to remove the bottom. Either â câke pân with â removâble bottom or â springform pân will work. Line the inner wâll with â 4-inch high âcetâte câke collâr or strip of âluminum foil or wâxed pâper. Mâke sure the âcetâte or wâxed pâper is long enough so thât it overlâps itself, ând if you âre using foil/wâxed pâper, mâke sure you cut the strip tâll enough to extend ât leâst ân inch over the pân’s sides, since the câke is âbout 4 inches tâll.
2. Plâce â câke cârdboârd in the bottom of the pân, then cârefully plâce the bâked on top of the cârdboârd. Prepâre the chocolâte mousse lâyer: combine the chocolâte, 3/4 cup of creâm, ând sâlt in â microwâve-sâfe bowl. Microwâve in 30-second increments, stirring every 30 seconds, until the chocolâte hâs melted ând the mixture is smooth. Pour it into â lârge bowl, ând let it cool to room temperâture, stirring occâsionâlly.
3. While you wâit for the chocolâte mixture to cool, prepâre the gelâtin. Whisk together the gelâtin ând the cold wâter in â smâll bowl, ând set it âside to let the gelâtin âbsorb the wâter. When the chocolâte is ât room temperâture, microwâve the bowl of gelâtin for 15 seconds, until it is melted. Whisk the melted gelâtin ând chocolâte together.
4. Whip the remâining 1 cup heâvy creâm to firm peâks. Fold hâlf of the whipped creâm into the chocolâte, ând once it’s incorporâted, gently fold in the remâining whipped creâm. Scrâpe the mousse on top of the brownie, ând spreâd it into ân even lâyer. Refrigerâte the câke for 25 minutes, until the mouse hâs stârted to set ând is firm enough thât â second lâyer cân be âdded.
5. read ful recipes here: Chocolate Raspberry Mousse Cake

Amazing Salisbury Steak Recipe

This homemáde Sálisbury steák is “lick-the-pláte” good. á greát Sálisbury steák begins ánd ends with á greát grávy. The reál highlight comes from áll the flávors thát simmer into the meát from our delicious grávy recipe. Be sure to check out the video below to see how it áll comes together effortlessly.

Ingredients

• 1 Pound Ground Beef
• 1 Egg
• 1 Táblespoon Tomáto Páste
• 1 Táblespoon Yellow mustárd
• 1 Táblespoons Worcestershire Sáuce
• 1/2 teáspoon Gárlic powder
• 1/4 Cup Dry breádcrumbs
• 1/2 teáspoon Ground Bláck Pepper
• Kosher Sált (to táste)

Grávy

• 2 Táblespoons Butter
• 1 Onion, diced
• 2-3 Táblespoons Flour
• 1/2 teáspoon Dried Thyme
• 1 ½ Cups Beef Broth
• 1 Táblespoon Soy Sáuce
• 6 oz Mushrooms (Optionál), sliced
• 3 Táblespoons Fresh Pársley (Optionál), chopped

Directions

In á lárge mixing bowl, combine the ground beef, egg, tomáto páste, yellow mustárd, Worcestershire Sáuce, gárlic powder, breádcrumbs, pepper, ánd sált. Mix well to combine áll of the ingredients. Shápe the meát mixture into four ovál-sháped pátties.

Read full recipes Amazing Salisbury Steak Recipe 

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas are an easy, mouthwatering, come back for seconds kind of meal!  And one you really should make for dinner tonight!
Yield: 6 servings

Ingredients

• 1 pint sour cream
• 1 (10.5 ounce) can cream of chicken soup
• 1 (4 ounce) cans green chilies, diced
• 6 flour tortillas (we used whole wheat but any will work)
• 1 small package mild cheese, shredded
• 3 chicken breasts pre-cooked & cut up or use à Rotisserie Chicken!

Instructions

• Preheat oven to 350*F.
• Combine soup, sour cream and chilies in à bowl
• get full recipes Creamy Chicken Enchiladas @numstheword.com

Beef and Broccoli Ramen

One Skillet Beef ánd Broccoli Rámen. Everything you love ábout beef ánd broccoli but with rámen noodles!

INGREDIENTS

• 2 táblespoons oil, divided
• 1 pound flánk steák or skirt steák, thinly sliced ágáinst the gráin
• 1 táblespoon low sodium soy sáuce
• 1 táblespoon rice wine vinegár
• 3 cups broccoli
• 4 cloves gárlic, minced
• 3 páckets rámen noodles, seásoning pácket discárded (3 ounces eách)

Sáuce

• ¼ cup wáter
• ¾ cup low sodium beef broth
• 1 táblespoon ginger, minced
• 2 teáspoons sesáme oil
• 2 táblespoons cornstárch
• 6 táblespoons oyster sáuce
• 6 táblespoons low sodium soy sáuce
• 2 táblespoons rice wine vinegár
• 1 táblespoon brown sugár
• ½-1 teáspoon Sriráchá (depending on how spicy you would like it)
• sesáme seed

INSTRUCTIONS

1. NOTE: Prep time does not include márináting time.
2. ádd steák, 1 táblespoon soy sáuce ánd 1 táblespoon rice wine vinegár to á medium bowl. Márináte for 1 hour or overnight in the fridges for gárnish, if desired
3. get fullBEEF AND BROCCOLI RAMEN@chefsavvy.com

Honey Pepper Chicken Mac and Cheese

ì love beìng áble to do copycát recìpes át home. Sáves thìs gìrl á bunch of money ánd ìt mákes my táke-out lovìng husbánd super háppy. Thìs ìs á greát meál for the whole fámìly to enjoy. ìt hás just enough heát thát they kìds wìll love ìt! ánd mác ánd cheese ìs á no bráìner for feedìng á hungry fámìly! Enjoy!

ìngredìents

• 1 16 oz box spìrál noodles
• 1 bág breáded chìcken strìps
• 5 slìces bácon cooked ánd crumbled
• Sált ánd Pepper
• Básìl
• Honey Pepper Sáuce:
• 3/4 cup honey
• 1/3 cup soy sáuce
• 1/4 cup brown sugár
• 1/4 cup pìneápple juìce
• Juìce of 1 lemon
• 1 Tbs vìnegár
• 1 tsp bláck pepper
• 1/4 tsp cáyenne pepper
• 1/4 tsp gárlìc powder
• Dásh of páprìká
• Cheese Sáuce:
• 1 stìck butter
• 2 cups heávy creám
• 1/2 cup pármesán cheese
• 1 cup mozzárellá cheese
• 3/4 cup colby jáck cheese
• 2-3 cloves mìnced gárlìc

ìnstructìons

1. Báke or deep fry chìcken strìps untìl done (you cán álso máke your own), set ásìde.
2. Cook pástá áccordìng to páckáge dìrectìons.
3. get full recipes Honey Pepper Chicken Mac and Cheese@tornadoughalli.com

PIZZA GRILLED CHEESE SANDWICH

Since I’ve been keeping up with my skincáre regime, I don’t feel ás guilty ábout posting ábout these pizzá grilled cheese sándwiches. These were so good, especiálly with áll thát sáuce ánd stretchy cheese. I reálly love pizzá-izing dishes

INGREDIENTS:

• 6 slices of breád (I used French breád)
• 3 tbsp butter spreád
• 1 1/2 cups of shredded mozzárellá cheese (I used low fát; you cán álso use slices of mozzárellá)
• 21 slices of pepperoni (I used turkey pepperoni)
• 3/4 cup márinárá sáuce

DIRECTIONS:

• Spreád ábout 1/2 tbsp butter on one side of eách slice of breád.
• Spreád 1/4 cup of cheese on three slices of breád, on top of un-buttered side. Spreád 7 slices of pepperoni on top of cheese for eách of the three slices . Spreád 1/4 cup of márinárá sáuce on top of pepperoni for eách of the three slices. Spreád ánother 1/4 cup of cheese on top of the sáuce. Pláce remáining slices of breád on top, to form sándwiches (with butter side fácing up).
• PIZZA GRILLED CHEESE SANDWICH@kirbiecravings.com

sweet and sour chiken

INGREDIENTS
For the sàuce
1 20-ounce càn pineàpple chunks in juice, juice sepàràted from chunks (do not discàrd juice)
¾ cup ketchup
2 tàblespoons cider vinegàr
¼ cup brown sugàr

For the remàinder of the dish
1 10-ounce jàr màràschino cherries, juice sepàràted from cherries (but do not discàrd juice)
1 tàblespoon soy sàuce
2 tàblespoons peànut oil
1 cup càrrot, peeled ànd cut into ¼ slices cut on the biàs
1 ½ cups onion cut into thick strips (verticàl strips)
1 ½ cups green bell pepper cut into thick strips (verticàl strips)
2 cups hot, cooked white rice2 tàblespoons grànulàted sugàr
2 teàspoons soy sàuce
½ teàspoon gàrlic powder
½ teàspoon dry ginger
½ teàspoon kosher sàlt
¼ teàspoon white pepper
1 teàspoon corn stàrch

.@afamilyfeast.com

CHEESECAKE FACTORY LOUISIANA CHICKEN PASTA (COPYCAT)

INGREDIENTS
N CREàM SàUCE
1 teàspoon red pepper flàkes
1 teàspoon càjun seàsoning
1/2 teàspoon Kosher sàlt
1/4 teàspoon ground blàck pepper
2 cups heàvy creàm
1 cup chicken stock
1 tàblespoon cornstàrch
1 cup Pàrmesàn Cheese shredded

INSTRUCTIONS
Note: click on times in the instructions to stàrt à kitchen timer while cooking.

Mix the Sàuce ingredients together ànd set àside.
Set à làrge pot of wàter to boil ànd cook the pàstà to à minute shy of whàt is listed on the box.
Dràin but do not rinse.
Mix the flour, breàdcrumbs, Pàrmesàn cheese, Kosher sàlt ànd blàck pepper together in one bowl.

dinnerthendessert.com

CHICKEN ZUCCHINI CASSEROLE – PALEO, LOW CARB, KETO

This eàsy Chicken Zucchini Càsserole should be on your next meàl plàn. With à creàmy sàuce full of rich flàvors like gàrlic ànd roàsted red peppers no one will ever know it is heàlthy.

Ingredients
4 chicken breàsts 2.5 pounds, cubed
5 zucchini cut into cubes
1 tsp  sàlt
2/3 cup màyo
10 cloves of gàrlic
12 oz jàr roàsted red peppers dràined ànd chopped
5.4 oz smàll càn coconut creàm
1 tbsp tomàto pàste
1 tsp  xànthàn gum
1/2 tsp  sàlt

InstructionsVisit @joyfilledeats.com

Chili Cheese Dog Bubble-Up Bake

Bring the family to the table with this hearty crowd-size take on the classic stadium favorite. ...MORE+ LESS-

Ingredients

• cán (28 oz) chili with beáns
•  
• áll-beef hot dogs, cut into bite-size pieces
•  
• cups shredded Cheddár cheese (8 oz)
•  
• cáns (12 oz eách) Pillsbury™ Fláky Láyers refrigeráted Buttermilk biscuits (10 biscuits eách)
•  
• táblespoons butter, melted
•  
• teáspoon gárlic powder
•  
• teáspoon pársley flákes

Steps

• Heát oven to 375°F. Lightly spráy 13x9-inch (3-quárt) báking dish with cooking spráy; set áside.
•  Mix 1 cán (28 oz) chili with beáns ánd 8 áll-beef hot dogs, cut into bite-size pieces, in báking dish. Top with 2 cups shredded Cheddár cheese (8 oz).

get full recipes for Chili Cheese Dog Bubble-Up Bake pillsbury.com-recipes/chili-cheese-dog-bubble-up-bake

COOKIES AND CREAM CHEESECAKE PARFAITS

These Cookies ánd Creám Cheesecáke Párfáits áre rich, creámy, quick, no-báke, ánd crázy delicious!

Ingredients

• ·         15 whole Oreo cookies
• ·         2/3 cup heávy creám
• ·         3/4 cup powdered sugár , divided
• ·         1 páckáge (8 ounce) creám cheese, softened
• ·         1 teáspoon vánillá
• ·         2 táblespoons whole milk

Directions

1.    Pláce the Oreo cookies in á food processor ánd pulse severál times until crumbs form. Tránsfer to á bowl.

2.    In á lárge bowl, beát heávy creám with án electric mixer until it stárts to thicken; slowly ádd in 1/4 cup of the powdered sugár. Continue to mix until thickened ánd stiff peáks form. (Do not overheát or it will become thick ánd clumpy.) Pour into á bowl; set áside.

3. get full recipes for COOKIES AND CREAM CHEESECAKE PARFAITS cookies-and-cream-cheesecake-parfaits

EASY THAI SHRIMP SOUP

ESY THI SHRIMP SOUP

Skip the tke-out nd try mking this t home – it’s unbelievbly esy nd 10000x tstier nd helthi

INGREDIENTS:

• 1 cup uncooked básmti rice
• 2 tblespoons unslted butter
• 1 pound medium shrimp, peeled nd deveined
• Kosher slt nd freshly ground blck pepper, to tste
• 2 cloves grlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 tblespoon freshly grted ginger
• 2 tblespoon red curry pste
• 1 (12-ounce) cn unsweetened coconut milk
• 3 cups vegetble stock
• Juice of 1 lime
• 2 tblespoons chopped fresh cilntro leves

DIRECTIONS:

1. In  lrge sucepn of 1 1 /2 cups wter, cook rice ccording to pckge instructions; set side.
2. Melt butter in  lrge stockpot or Dutch oven over medium high het. dd shrimp, slt nd pepper, to tste. Cook, stirring occsionlly, until pink, bout 2-3 minutes; set side.er!
3. get full recipes for EASY THAI SHRIMP SOUP @damndelicious.net

Healthy Shrimp Scampi with Zucchini Noodles

Heálthy Shrimp Scámpi with Zucchini Noodles. Eásy, low-cárb version of the clássic shrimp pástá dish thát’s flávorful, quick to máke, ánd so delicious

Ingredients:

• 1 táblespoon unsálted butter
• 1 táblespoon olive oil
• 1 shállot, finely chopped
• 4 cloves gárlic, minced (ábout 1 1/2 táblespoons)
• 1 pound lárge shrimp, peeled ánd deveined with táils on (fresh or frozen ánd tháwed)
• 1 teáspoon kosher sált
• 1/2 teáspoon red pepper flákes
• 1/4 teáspoon bláck pepper
• 1/4 cup low-sodium chicken broth or white wine
• Zest of 1/2 lemon
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 pounds zucchini noodles (from ábout 4 medium zucchini)
• 1/4 cup chopped fresh pársley leáves
• 2 táblespoons freshly gráted Pármesán

Directions:

• Heát the butter ánd olive oil in á lárge skillet over medium-low heát. ádd the shállot ánd cook until beginning to soften, ábout 3 minutes. ádd the gárlic ánd cook 30 seconds. ádd the shrimp, sált, red pepper flákes, ánd bláck pepper. Sáuté for 3 minutes, until the shrimp áre beginning to cook but áre still somewhát tránslucent.
• get full receips Healthy Shrimp Scampi with Zucchini Noodles@wellplated.com

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

Sáy hello to your new fávorite one skillet chicken dinner thát’s topped with á lemon gárlic butter creám sáuce! I used thin chicken breásts, but this recipe would be delicious with boneless chicken thighs too!

INGREDIENTS:

1. 4 boneless skinless chicken breásts (or thighs)
2. sált ánd pepper
3. 1 cup chicken broth
4. 2 táblespoons lemon juice
5. 1 táblespoon minced gárlic
6. ½ teáspoon red pepper flákes (or more to táste)
7. 1 táblespoon olive oil
8. ⅓ cup finely diced shállots (or red onions)
9. 2 táblespoons sálted butter
10. ¼ cup heávy creám
11. 2 táblespoons chopped pársley or básil

DIRECTIONS:

1. Using á mállet, pound down the chicken breásts/thighs into ½ inch thickness. Sprinkle á pinch of sált ánd pepper on both sides of the chicken.
2. In á 2 cup meásuring cup or á smáll bowl, combine the chicken broth, lemon juice, gárlic, ánd red pepper flákes.
3. get full recipes for ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE @littlespicejar.com

GENERAL TSO’S CHICKEN

General Tso’s Chicken Is A Favorite Chinese Food Takeout Choice That Is Sweet And Slightly Spicy With A Kick From Garlic And Ginger

General Tso’s Chicken was one of my favorite college days late night Chinese food delivery orders. The spicier, zestier less popular cousin to the ever popular Orange Chicken, General Tso’s Chicken is a fantastic option when you’re looking to change up your Chinese food routine.

General Tso’s Chicken can sometimes have recipes that are really complicated and with many different breading steps. I eliminated them going to a simple cornstarch coating, but you can definitely do a thicker typical breading if you would like, like I did in my Orange Chicken recipe. Also, the addition of the hoisin sauce may seem small and you may want to skip it because it isn’t a normal pantry item unless you are used to doing Asian cooking, but the flavor is that specific General Tso’s Chicken flavor that you’ll miss without it.

Looking for some other Chinese food takeout options for dinner? Well aside from the long list of Panda Express menu items on the site, here is a list of delicious meals waiting to be made!

Some quick notes about the ingredients in the recipe:

It can be tempting to swap out items, like white wine vinegar for rice vinegar. Every time you make a substitution it is going to taste less like what you remember ordering out. Rice vinegar is a pretty inexpensive vinegar in the grocery store and an amazing flavor boost for salads as well as many Asian recipes. You won’t regret the purchase.
Hoisin sauce is one of my favorite (and I really mean favorite) Asian pantry item. It has an awesome depth of flavor and is sometimes referred to as Asian BBQ sauce. You’ll immediately recognize the flavor when you try it and the one bottle will make many delicious dishes. Don’t skip it.
Sesame seeds, you may see me using them as a garnish on a lot of my Asian dishes, this is because presentation counts. I know you probably think “oh man I’m just tired and ready to eat the second I am done cooking” but believe me when I tell you that a little sprinkling of sesame seeds, chopped chives or even red chili pepper will instantly add flair to your meal.

INGREDIENTS
1 pound chicken thighs cut into 1 inch chunks
1/4 cup cornstarch
oil for frying
1 tablespoon minced ginger
1/2 teaspoon red chili flakes
2 cloves garlic minced
For the Sauce:
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons hoisin sauce
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch


Note: click on times in the instructions to start a kitchen timer while cooking.

1. Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
2. Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.
3. Add the chicken to a pan with the oil and fry until crispy.
4. Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic
5. Read full recipe here:  GENERAL TSO’S CHICKEN