CRAB SALAD (SEAFOOD SALAD)

CRAB SALAD (SEAFOOD SALAD)

YIELD: 4 SERVINGS
PREP:10 MINUTES
TOTAL TIME:10 MINUTES

INGREDIENTS:

• 1 pound imitation crab (krab) meat
• 1 shallot, minced (you can use red onion if you need)
• 1/2 cup mayonnaise
• 1/2 cup celery, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon dill
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper

DIRECTIONS:

1. In a large bowl add all the ingredients together gently, stirring until well coated.
2. Refrigerate for an hour before serving.

source:https://dinnerthendessert.com

SHRIMP AND CRAB NACHOS

SHRIMP AND CRAB NACHOS

Yield: about 30 nachos

INGREDIENTS:

• 1 tsp olive oil
• 1 tsp ground cumin
• 1/2 tsp (1 clove) minced garlic
• 1/2 pound salad shrimp, uncooked and peeled
• 1/2 pound cooked lump crab meat
• 2 oz cream cheese
• 1/4 cup sour cream
• 1 tbsp finely chopped green onions
• 1/2 tsp old bay seasoning
• salt and pepper, as needed
• 1 cup shredded cheddar cheese
• 2 cup grated pepper jack cheese
• tortillas
• jalapeños

DIRECTIONS:
1. Heat the olive oil in a large non stick skillet over medium heat. Add the cumin, garlic and shrimp and cook until the shrimp are pink.
2. Drain the juices from the shrimp, then combine the shrimp, crab meat, cream cheese, sour cream, green onions and old bay seasoning in a large bowl. Add salt and pepper to taste.
3. Combine cheddar and jack cheeses.
4. Spread tortilla chips out on a baking sheet lined with a silicone baking mat or parchment paper.
5. Spoon the shrimp and crab mixture onto each chip, then cover each chip with cheese and top with a jalapeño.
6. Broil at 350 for 8-10 minutes, or until the cheese is melted.

source:http://www.lifeloveandsugar.com

EASY TERIYAKI CHICKEN & PINEAPPLE KABOBS

EASY TERIYAKI CHICKEN & PINEAPPLE KABOBS

PREP TIME 30 mins
COOK TIME 10 mins
TOTAL TIME 40 mins
Author: Chelsea @ Gal on a Mission
Serves: 8-10 kabobs

INGREDIENTS

• 1 pound chicken breasts, diced into 1" chunks
• a pinch of salt and pepper
• 5-ounce packet McCormick 7-Spice Teriyaki Marinade*
• 1 green bell pepper, diced into 1" pieces
• 1 red onion, diced into 1" pieces
• 1½ cups pineapple chunks
• skewers
• fresh parsley, to garnish

INSTRUCTIONS

1. Place the chicken, pinch of salt and pepper, and teriyaki marinade in a glass bowl baking dish. Cover with plastic wrap and marinate for 30 minutes.
2. Place your skewers in water for 30 minutes. **
3. Place your diced bell pepper, onion, and pineapple on a cutting board.
4. Skewer your chicken, bell pepper, onion, and pineapple, and then repeat until there the skewer is filled. Repeat with all skewers or until you run of out vegetables or chicken.
5. Brush the teriyaki marinade on the skewers, flip the skewers over, and repeat on the other side.
6. Place kabobs on a hot grill and grill for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees.
7. Remove from the grill, garnish with fresh parsley and serve.

NOTES
*You may use any kind of teriyaki marinade, and you only need to use 5 ounces.
**Placing your skewers into water allows the skewers to soak up the water and not catch on fire on the grill.

source:https://www.galonamission.com

Baked Garlic Brown Sugar Chicken

Baked Garlic Brown Sugar Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 1 tablespoon olive oil
• additional herbs and spices, as desired

Instructions

1. Preheat oven to 450°F
2. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
3. In small sauté pan, sauté garlic with the oil until tender.
4. Remove from heat and stir in brown sugar.
5. Add additional herbs and spices as desired.
6. Season chicken with salt and pepper.
7. Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
8. Bake uncovered for 15-30 minutes, or until juices run clear.
9. Cooking time will depend on the size and thickness of your chicken.

source:http://sugarapron.com/

HONEY GLAZED SALMON WITH LIME

HONEY GLAZED SALMON WITH LIME

Prep time 5 mins
Cook time 6 mins
Total time 11 mins
Serves: 4

INGREDIENTS

• 4 salmon filets
• salt and pepper to taste
• about 5 tablespoons honey divided
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter
• 2 cloves of garlic
• Juice of 1 lime

INSTRUCTIONS

1. Heat up a cast iron skillet on medium high heat. (I personally love using this cast iron griddle that I can place right on top of my stove. Plus I can use this on my grill outside.)
2. Season salmon with salt and pepper.
3. Add to skillet and drizzle about a tablespoon of honey on each salmon filet. Allow it to cook for 3 minutes on medium high heat. You want to be the beautiful brown crust on the salmon before you flip it.
4. Flip and cook another 2 to 3 minutes until done. Remove from heat.
5. Meanwhile melt butter in a medium saucepan over medium heat. Cook, whisking constantly until the butter begins to turn a golden brown. (about 3 minutes)
6. Stir in the garlic, 1 tablespoon of honey, and the fresh squeezed lime and salt to taste.
7. Remove from heat and drizzle the honey butter sauce over the cooked salmon.
8. Serve immediately.

source:http://www.eatingonadime.com

Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Yield: About 6 servings

Ingredients

• 5 1/2 Tbsp butter , divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic , minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Instructions

1. In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
2. Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Recipe source: Cooking Classy

Crispy Baked Buffalo Chicken Fingers

Crispy Baked Buffalo Chicken Fingers

yield: SERVES 4
prep time: 30 MINUTES
total time: 1 HOUR

Ingredients:

• 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
• 5 cups (140g) corn flakes cereal
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup (125g) all-purpose flour
• 2 large eggs
• 1/4 cup (60ml) milk
• 1 cup Sweet Baby Ray's buffalo wing sauce (or more, depending on preference!)
• optional for serving: celery sticks and blue cheese sauce (recipe below)

Creamy Blue Cheese Dipping Sauce

• 1/2 cup (104g) mayonnaise
• 1/2 cup (120g) sour cream
• 2 teaspoons milk
• 1 teaspoon Worcestershire sauce
• 2/3 cup (75g) blue cheese crumbles

Directions:

1. If using chicken breasts, pound down and cut into strips.
2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.
4. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.
5. Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don't want to dry out the chicken inside.
6. Allow to cool for 5 minutes on the baking sheet (I usually make the blue cheese sauce during this time), then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.
7. Blue cheese dipping sauce: Stir sauce ingredients together in a small bowl and serve.
8. Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F (177°C) oven.

source:https://sallysbakingaddiction.com

The Most Amazing Lasagna Recipe

The Most Amazing Lasagna Recipe

Prep time 1 hour 30 mins
Cook Time 50 mins
Time to Make It 2 hours 20 mins
Author: Rachel Farnsworth
Yield: Serves 8

Ingredients

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 1 large white onion, minced
• 5 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 2 (6 ounce can) tomato paste
• 1 (15 oz can) tomato sauce
• ½ cup chicken broth
• 2 tablespoons white sugar
• ½ cup chopped fresh basil
• 1 teaspoon fennel seeds
• 1 teaspoon ground oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup + 2 tablespoons chopped fresh parsley (divided)
• 1 pound lasagna noodles
• 30 ounces ricotta cheese
• 1 large egg
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese

Instructions

1. In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
2. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
3. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
4. Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
5. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

source:https://thestayathomechef.com

Mango Habanero Wings

Mango Habanero Wings

Prep time 5 mins
Cook time 55 mins
Total time 1 hour
Author: Michele @ Flavor Mosaic
Recipe type: Appetizers
Serves: 24 wings

Ingredients

• 24 chicken wings (or drummettes) with skin (approx 3 pounds)
• Salt and pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¾ cup La Victoria Mango Habanero Salsa
• ½ cup peach preserves
• ¼ cup chopped cilantro for garnish
• Serve with Ranch dressing for dipping

Instructions

1. Preheat oven to 400 degrees F.
2. Sprinkle the wings with salt, pepper, garlic powder and paprika.
3. Place the wings on a foil covered baking sheet and cook in a preheated oven for about 45 minutes.
4. In a medium saucepan over low heat, stir together the La Victoria Mango Habanero Salsa and peach preserves until smooth and heated through.
5. Brush the Mango Habanero glaze over each of the wings and cook for about 8 - 10 minutes more.
6. Remove from oven and place on a serving plate. Garnish with chopped cilantro.
7. Serve with ranch dressing and La Victoria Mango Habanero Salsa.

source:http://flavormosaic.com

MARINATED SEARED AHI

MARINATED SEARED AHI

PREP TIME 10 mins
COOK TIME 2 mins
TOTAL TIME 12 mins
From: Chew Out Loud
Recipe type: appetizer, main dish
Serves: 6

INGREDIENTS

• 2 TB regular strength soy sauce
• 2 TB freshly squeezed lemon juice
• 1 TB Asian toasted sesame oil (found in the Asian aisle)
• 2 tsp garlic powder
• 2 tsp granulated sugar
• 1 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 2 to 21/2 lbs fresh ahi tuna steaks, about 1½-1⅔ inches thick
• oil for cooking
• Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
• Optional: Sriracha mayo for drizzling (really good!)

DIRECTIONS

1. In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
2. Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1½ minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1½ inches thick, sear for only 1 minute per side.)
3. Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
4. Serve chilled or at room temp, over your favorite salad greens. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

NOTES

• Seared ahi is best eaten on same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
• A good quality Riesling is superb with this dish!

Source: Chew Out Loud